 | Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
Brand: Mage Publishers
<b>Completely redesigned for today's generation of cooks and food enthusiasts,<i> the 25th Anniversary Edition of Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies</i> by Najmieh Batmanglij </b>provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine. This edition is a more user-friendly edition of the award-winning and critically acclaimed cookbook series which began in 1986. <i>Food of Life </i>provides 330 classical and regional Iranian recipes as well as an introduction to Persian art, history, and culture. The book's hundreds of full color photographs are intertwined with descriptions of ancient and modern Persian ceremonies, poetry, folktales, travelogue excerpts and anecdotes. The 2011 Edition of <i>Food of Life</i> is a labor of love. The book began in exile after the Iranian Revolution of 1979 as a love letter to Batmanglij's children. Today, as accomplished adults in their own fields, her two sons, Zal and Rostam, encouraged her to redesign the book for their generation. <P><b><i>Food of Life</i> propels Persian cooking into the 21st Century, </b>even as it honors venerable traditions and centuries of artistic expression. It is the result of 30 years of collecting, testing and adapting authentic and traditional Persian recipes for the American kitchen. Most of its ingredients are readily available throughout the U.S. enabling anyone from a master chef to a novice to reproduce the refined tastes, textures, and beauty of Persian cuisine. Food-related pieces from such classics as the 10th century <i>Book of Kings,</i> and <i>1,001 Nights</i> to the miniatures of Mir Mosavvar and Aq Mirak, from the poetry of Omar Khayyam and Sohrab Sepehri to the humor of Mulla Nasruddin are all included. Each recipe is presented with steps that are logical and easy to follow. Readers learn how to simply yet deliciously cook rice, the jewel of Persian cooking, which, when combined with a little meat, fowl, or fish, vegetables, fruits, and herbs, provides the perfect balanced diet. </P> <P><b>ABOUT THE BOOK'S TITLE<br> <i>Food of Life,</i></b> the title of the book, comes from the Persian words <i>nush-e jan,</i> literally "food of life"--a traditional wish in Iran that a dish will be enjoyed. For the updated 1993 edition the title was changed to <i>New Food of Life.</i> Now, for the 25th anniversary edition the title returns to its original name, <i>Food of Life.</i> <P><b>The full-color <i>Food of Life 25</i><i>th</i><i> Anniversary Edition</i> contains 50% more pages than its 2009 predecessor and special added features:</b><br /> *New Recipes adapted from Sixteenth-Century Persian cookbooks <br /> *Added vegetarian section for most recipes <br> *Comprehensive dictionary of all ingredients <br> *A glance at a few thousand years of the history of Persian Cooking <br> *Master recipes with photos illustrating the steps. <br> *Color photos of most recipes with tips on presentation <br> *Updated section on Persian stores and Internet suppliers <br> *Fahrenheit and Centigrade temperatures for all recipes <br> *Choices for cooking recipes such as kuku in oven or on stovetop. <br> *Encourages use of seasonal and local ingredients from farmers markets, Community Supported Agriculture (CSAs) sources or one's own backyard | *$34.62 |
 | Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Brand: Wiley
Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections. | *$36.87 |
 | Alinea
Brand: Achatz
The debut cookbook from the restaurant Gourmet magazine named the best in the country.<br><br>A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement--brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team. <br><br>"Achatz is something new on the national culinary landscape: a chef as ambitious as Thomas Keller who wants to make his mark not with perfection but with constant innovation . . . Get close enough to sit down and allow yourself to be teased, challenged, and coddled by Achatz's version of this kind of cooking, and you can have one of the most enjoyable culinary adventures of your life." --Corby Kummer, senior editor of Atlantic Monthly<br><br>"Someone new has entered the arena. His name is Grant Achatz, and he is redefining the American restaurant once again for an entirely new generation . . . Alinea is in perpetual motion; having eaten here once, you can't wait to come back, to see what Achatz will come up with next." --GourmetReviews & AwardsJames Beard Foundation Cookbook Award Finalist: Cooking from a professional Point of View Category  James Beard Foundation Outstanding Chef Award! "Even if your kitchen isn't equipped with a paint-stripping heat gun, thermocirculator, or refractometer, and you're only vaguely aware that chefs use siphons and foams in contemporary cooking, you can enjoy this daring cookbook from Grant Achatz of the Chicago restaurant Alinea.. . . While the recipes can hardly become part of your everday cooking, this book is far too interesting to be left on the coffee table. As you read, a question emerges: Is Alinea's food art? . . . I go a little further, describing Achatz with a word that he would probably never use to describe himself: avant-garde, as it defined art movements at the beginning of the last century--planned, self-concious, and structured attempts to provoke and shake the status quo. Just as with those artists, the results are not necessarily as interesting as the intentions and concepts behind them. In this sense, this volume constitutes a full-blown although not threatening manifesto."âArt of Eating | *$35.92 |
 | Naturally Skinny: 100 Organic Recipes Under 350 Calories
Many recipes might be under 350 calories, but are they also completely organic and absolutely delicious? The recipes are clearly laid out with an ingredient list, step-by-step instructions, the number of servings, the calories per serving, the total fat per serving and a clever description that will entice you to prepare it. This comprehensive collection of 100 appetizing organic recipes will keep you and your family satisfied and healthy for a lifetime to come.<br /> <br />Naturally Skinny 100 Organic Recipes includes some of the most mouthwatering organic recipes in existence from flavorsome breakfasts, succulent lunches, delightful snacks, savory sides and luscious dinners to yummy desserts that everyone including the kids will love. This impressive collection includes some great original recipes, as well as the classics, at under 350 calories such as Banana Bran Muffins, Open Faced Italian Tuna Melt, Sweet Cheddar Apples, Pan Seared Lemon Pepper Salmon with Crispy Baby Potatoes and Chocolate Nut Squares. Need we say anymore?<br /> <br />Breakfast<br />Spinach and Goat Cheese Frittata<br />Shredded Potato Pie<br />Banana Bran Muffins<br />Whole Grain Pancakes<br />No Cook Oatmeal<br />Asian Inspired Scrambled Eggs<br />Mixed Berry Smoothie With Flax<br />Blue Apple Smoothie<br />Spinach Omelet<br />Caramelized Oatmeal<br />Brown Rice Veggie Hash<br />Cinnamon Scented Quinoa<br />Spinach and Egg Skillet Breakfast<br />Strawberry Cheese Omelet<br />Tropical Orange Smoothie<br />Strawberry Spinach Smoothie<br /> <br />Lunch<br />Mediterranean Wraps<br />Fresh Mint and Watermelon Salad<br />Crunchy Broccoli Salad<br />Avocado and Asparagus Wraps<br />Double Apple Spinach Salad<br />Silky Tomato Soup<br />Lettuce Wrap Tacos<br />Veggie Pizza with a Kick<br />Panzanella Salad<br />Sicilian Arugula Salad<br />Open Faced Italian Tuna Melt<br />White Bean Chicken Salad<br />Healthy Egg Salad Sandwiches<br />Chicken Salad with Apricots and Almonds<br />Easy Pumpkin Soup<br />Whole Wheat Chicken and Black Bean Burritos<br /> <br />Snacks<br />Garlic Hummus<br />Balsamic Strawberries<br />Crunchy Walnut Olive Pesto<br />Creamy Dill and Spinach Dip<br />Black and Yellow Salsa<br />Baked Kale Chips<br />Sweet Cheddar Apples<br />Berry Yogurt Parfaits<br />Homemade Tortilla Chips<br />Homemade Trail Mix<br />Pears with Blue Cheese and Walnuts<br />Crunchy Creamsicle in a Bowl<br />Strawberries and Cream on Toast<br /> <br />Sides<br />Roasted and Caramelized Root Vegetables<br />Grilled Italian Vegetables<br />Roasted Balsamic Brussels Sprouts with Pecans<br />Spinach and Arugula Salad<br />Stuffed Cucumbers<br />Fennel Spiced Potato Wedges<br />Brown Rice with a Kick<br />Crispy Green Beans and Leeks<br />High Roasted Beets and Oranges<br />Sautéed Crunchy Greens<br />Broccoli Cauliflower Slaw<br />Rosemary Roasted Acorn Squash<br />Sautéed Greens and Red Peppers<br />Roasted Potatoes, Green Beans and Cherry Tomatoes<br />Italian Bulgur Pilaf<br />Cherry Brown Rice Pilaf<br />Peachy Tomato Salad<br />Grilled Corn on the Cob with Chili Lime Butter<br />Sweet Potato and Leek Casserole<br />Skillet Lemon and Garlic Scented Broccoli<br />Apple Fennel Coleslaw<br />Cucumber, Tomato and Red Onion Salad<br />Open Faced Grilled Caesar Salad Sandwiches<br />Raw Zucchini Salad<br /> <br />Dinner<br />Crunchy Pea and Barley Salad<br />Quinoa, Broccoli and Baby Potatoes<br />Couscous with Apples and Curry<br />Lentil Soup with Spinach<br />Velvety Carrot Soup<br />Hawaiian Sweet and Sour Roasted Veggies<br />Raw Corn Chowder<br />Chicken Tortilla Soup<br />Roasted Garlic and Potato Leek Soup<br />Broccoli and Shrimp Quinoa<br />Ratatouille with Goat Cheese and Couscous<br />Whole Wheat Caprese Pasta<br />Sautéed Lemon Flounder with Garlicky Spinach<br />Crunchy Noodle Stir Fry with Spring Vegetables<br />Garlicky Whole Wheat Spaghetti<br />Pan Seared Lemon Pepper Salmon with Crispy Baby Potatoes<br />Braised Kale and Citrus Whitefish<br />Italian Breaded Shrimp with Couscous<br />Asian Skillet Quinoa with Tofu<br /> <br />Desserts<br />Fresh Figs with Organic Chocolate Sauce<br />Pumpkin Pie Shake<br />Maple Baked Apples with Pecans<br />Chocolate Nut Squares<br />Chocolate Chip Orange Ricotta<br />Banana Cream Pie Parfaits<br />Skillet Berry Crumble<br />Chocolate Coconut Banana Slices<br />Cocoa Banana Smoothie<br />Cucumber Lime Popsicles<br />Grilled Peaches and Cream<br />Key Lime Pie SmoothieMany recipes might be under 350 calories, but are they also completely organic and absolutely delicious? The recipes are clearly laid out with an ingredient list, step-by-step instructions, the number of servings, the calories per serving, the total fat per serving and a clever description that will entice you to prepare it. This comprehensive collection of 100 appetizing organic recipes will keep you and your family satisfied and healthy for a lifetime to come.<br> <br>Naturally Skinny 100 Organic Recipes includes some of the most mouthwatering organic recipes in existence from flavorsome breakfasts, succulent lunches, delightful snacks, savory sides and luscious dinners to yummy desserts that everyone including the kids will love. This impressive collection includes some great original recipes, as well as the classics, at under 350 calories such as Banana Bran Muffins, Open Faced Italian Tuna Melt, Sweet Cheddar Apples, Pan Seared Lemon Pepper Salmon with Crispy Baby Potatoes and Chocolate Nut Squares. Need we say anymore?<br> <br>Breakfast<br>Spinach and Goat Cheese Frittata<br>Shredded Potato Pie<br>Banana Bran Muffins<br>Whole Grain Pancakes<br>No Cook Oatmeal<br>Asian Inspired Scrambled Eggs<br>Mixed Berry Smoothie With Flax<br>Blue Apple Smoothie<br>Spinach Omelet<br>Caramelized Oatmeal<br>Brown Rice Veggie Hash<br>Cinnamon Scented Quinoa<br>Spinach and Egg Skillet Breakfast<br>Strawberry Cheese Omelet<br>Tropical Orange Smoothie<br>Strawberry Spinach Smoothie<br> <br>Lunch<br>Mediterranean Wraps<br>Fresh Mint and Watermelon Salad<br>Crunchy Broccoli Salad<br>Avocado and Asparagus Wraps<br>Double Apple Spinach Salad<br>Silky Tomato Soup<br>Lettuce Wrap Tacos<br>Veggie Pizza with a Kick<br>Panzanella Salad<br>Sicilian Arugula Salad<br>Open Faced Italian Tuna Melt<br>White Bean Chicken Salad<br>Healthy Egg Salad Sandwiches<br>Chicken Salad with Apricots and Almonds<br>Easy Pumpkin Soup<br>Whole Wheat Chicken and Black Bean Burritos<br> <br>Snacks<br>Garlic Hummus<br>Balsamic Strawberries<br>Crunchy Walnut Olive Pesto<br>Creamy Dill and Spinach Dip<br>Black and Yellow Salsa<br>Baked Kale Chips<br>Sweet Cheddar Apples<br>Berry Yogurt Parfaits<br>Homemade Tortilla Chips<br>Homemade Trail Mix<br>Pears with Blue Cheese and Walnuts<br>Crunchy Creamsicle in a Bowl<br>Strawberries and Cream on Toast<br> <br>Sides<br>Roasted and Caramelized Root Vegetables<br>Grilled Italian Vegetables<br>Roasted Balsamic Brussels Sprouts with Pecans<br>Spinach and Arugula Salad<br>Stuffed Cucumbers<br>Fennel Spiced Potato Wedges<br>Brown Rice with a Kick<br>Crispy Green Beans and Leeks<br>High Roasted Beets and Oranges<br>Sautéed Crunchy Greens<br>Broccoli Cauliflower Slaw<br>Rosemary Roasted Acorn Squash<br>Sautéed Greens and Red Peppers<br>Roasted Potatoes, Green Beans and Cherry Tomatoes<br>Italian Bulgur Pilaf<br>Cherry Brown Rice Pilaf<br>Peachy Tomato Salad<br>Grilled Corn on the Cob with Chili Lime Butter<br>Sweet Potato and Leek Casserole<br>Skillet Lemon and Garlic Scented Broccoli<br>Apple Fennel Coleslaw<br>Cucumber, Tomato and Red Onion Salad<br>Open Faced Grilled Caesar Salad Sandwiches<br>Raw Zucchini Salad<br> <br>Dinner<br>Crunchy Pea and Barley Salad<br>Quinoa, Broccoli and Baby Potatoes<br>Couscous with Apples and Curry<br>Lentil Soup with Spinach<br>Velvety Carrot Soup<br>Hawaiian Sweet and Sour Roasted Veggies<br>Raw Corn Chowder<br>Chicken Tortilla Soup<br>Roasted Garlic and Potato Leek Soup<br>Broccoli and Shrimp Quinoa<br>Ratatouille with Goat Cheese and Couscous<br>Whole Wheat Caprese Pasta<br>Sautéed Lemon Flounder with Garlicky Spinach<br>Crunchy Noodle Stir Fry with Spring Vegetables<br>Garlicky Whole Wheat Spaghetti<br>Pan Seared Lemon Pepper Salmon with Crispy Baby Potatoes<br>Braised Kale and Citrus Whitefish<br>Italian Breaded Shrimp with Couscous<br>Asian Skillet Quinoa with Tofu<br> <br>Desserts<br>Fresh Figs with Organic Chocolate Sauce<br>Pumpkin Pie Shake<br>Maple Baked Apples with Pecans<br>Chocolate Nut Squares<br>Chocolate Chip Orange Ricotta<br>Banana Cream Pie Parfaits<br>Skillet Berry Crumble<br>Chocolate Coconut Banana Slices<br>Cocoa Banana Smoothie<br>Cucumber Lime Popsicles<br>Grilled Peaches and Cream<br>Key Lime Pie Smoothie | *$4.99 |
 | The Tourist Trail: A Novel
Brand: Ashland Creek Press
Some people stop at the water's edge.<br />Some keep going...<br /><br />Biologist Angela Haynes is accustomed to dark, lonely nights as one of the few humans at a penguin research station in Patagonia. She has grown used to the cries of penguins before dawn, to meager supplies and housing, to spending most of her days in one of the most remote regions on earth. What she isnât used to is strange men washing ashore, which happens one day on her watch.<br /><br />The man wonât tell her his name or where he came from, but Angela, who has a soft spot for strays, tends to him, if for no other reason than to protect her birds and her work. When she later learns why he goes by an alias, why he is a refugee from the law, and why he is a man without a port, she begins to fall in loveâand embarks on a journey that takes her deep into Antarctic waters, and even deeper into the emotional territory she thought sheâd left behind.<br /><br />Against the backdrop of the Southern Ocean, The Tourist Trail weaves together the stories of Angela as well as FBI agent Robert Porter, dispatched on a mission that unearths a past he would rather keep buried; and Ethan Downes, a computer tech whose love for a passionate activist draws him into a dangerous mission.<br /><br />294 pages<br /><br />REVIEWS<br /><br />"Whatâs impressive about this novel [is that] it occupies so much literary territory. It is at once a romance, an adventure story, an environmental polemic, and a keen study of just how animalistic humans are...It is a readerâs pleasure, due in large part to the meticulous control with which Yunker commands his language." -- Phoebe Literary Journal <br /><br />"This immensely readable and exciting novel brings together the seemingly disjointed lives of characters who share a common thread: whether they know it or not, their purpose is to be devoted to the cause of helping animals...The Tourist Trail is epic, sprawling and strikingly cinematic."<br />-- Our Hen House <br />Some people stop at the water's edge.<br>Some keep going...<br><br>Biologist Angela Haynes is accustomed to dark, lonely nights as one of the few humans at a penguin research station in Patagonia. She has grown used to the cries of penguins before dawn, to meager supplies and housing, to spending most of her days in one of the most remote regions on earth. What she isnât used to is strange men washing ashore, which happens one day on her watch.<br><br>The man wonât tell her his name or where he came from, but Angela, who has a soft spot for strays, tends to him, if for no other reason than to protect her birds and her work. When she later learns why he goes by an alias, why he is a refugee from the law, and why he is a man without a port, she begins to fall in loveâand embarks on a journey that takes her deep into Antarctic waters, and even deeper into the emotional territory she thought sheâd left behind.<br><br>Against the backdrop of the Southern Ocean, The Tourist Trail weaves together the stories of Angela as well as FBI agent Robert Porter, dispatched on a mission that unearths a past he would rather keep buried; and Ethan Downes, a computer tech whose love for a passionate activist draws him into a dangerous mission.<br><br>294 pages<br><br>REVIEWS<br><br>"Whatâs impressive about this novel [is that] it occupies so much literary territory. It is at once a romance, an adventure story, an environmental polemic, and a keen study of just how animalistic humans are...It is a readerâs pleasure, due in large part to the meticulous control with which Yunker commands his language." -- Phoebe Literary Journal <br><br>"This immensely readable and exciting novel brings together the seemingly disjointed lives of characters who share a common thread: whether they know it or not, their purpose is to be devoted to the cause of helping animals...The Tourist Trail is epic, sprawling and strikingly cinematic."<br>-- Our Hen House <br> | *$2.99 |
 | Under Pressure: Cooking Sous Vide
Brand: Artisan
A revolution in cooking<br><br> Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture.<br> <br> The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfectionâand they show the way in this collection of never-before-published recipes from his landmark restaurantsâThe French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling <i>The French Laundry Cookbook</i>, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level. | *$46.25 |
 | Circle of Friends Cookbook - 25 Savory Pie Recipes
Brand: Gooseberry Patch
<P>From Flaky Chicken Pot Pie and Spaghetti Pie to Upside-Down Mexican Pot Pie and Slow-Cooker Sausage Pie, this new collection features 25 savory pies that are sure to get mouths watering and tastebuds tingling!</P><P>From Flaky Chicken Pot Pie and Spaghetti Pie to Upside-Down Mexican Pot Pie and Slow-Cooker Sausage Pie, this new collection features 25 savory pies that are sure to get mouths watering and tastebuds tingling!</P> | *$0.99 |
 | The Big Book of Juices: More Than 400 Natural Blends for Health and Vitality Every Day
Brand: Duncan Baird Publishers | *$20.23 |
 | On Cooking: A Textbook of Culinary Fundamentals (5th Edition)
Brand: Prentice Hall
<P style="MARGIN: 0px">Attractively designed and <I>extensively</I> illustrated with color photographs, line drawings, charts, and sidebars, this <I>contemporary</I> introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include:</P> <UL> <LI> <DIV style="MARGIN: 0px">Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4<SUP>th</SUP> edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. </DIV></LI> <LI> <DIV style="MARGIN: 0px">Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs.   </DIV></LI> <LI> <DIV style="MARGIN: 0px">Updated concept changes to meet the Food Code revision (Chapter 20) </DIV></LI> <LI> <DIV style="MARGIN: 0px">Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts</DIV></LI></UL> <P style="MARGIN: 0px">This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. </P> | *$81.50 |
 | Low Carb-ing Among Friends: Gluten-free, Low-carb, Atkins, Wheat-Belly, Friendly to: Paleo, Primal, Wheat-free, Sugar-Free, Recipes, Diet, Cookbook (Gluten-Free Low-Carb ing, Among Friends, V1 (11-Nov
Brand: Eureka Publishing
Low-Carbing Among Friends is a revolutionary book in several ways: (1) It's the 1st. in a new series of low-carb cookbooks, in which all of the recipes are stringently Low-Carb, and are 100% gluten-free, wheat-free and sugar-Free. (Note: Our authors have used a variety of sweeteners, natural and not ... so feel free to use your favorite one) (2) It's a collaboration between 5 talented, innovative authors, and 6 famous people in the low-carb world, 4 of whom are highly respected doctors and two of whom are very well-known low-carbing personalities - and all of them are our low-carb coaches, health advisors and cheer leaders (3) The recipe sections consist of five individual cookbooks, of at least 60 recipes each, showcasing the unique talents and recipes of each author, bringing an exciting new style of cookbook (never seen before) to the low-carbing world. This team of 11 experts, work synergistically, complementing each other perfectly, all contributing advice, recipes and decades of learning, to make this book a very special book for low-carbers! (AmongFriends.us) All recipes are less than 10gr of carbs per serving and most are less than 5gr, from strict Induction to regular low-carbing. Those who are intolerant of gluten or have Celiac disease, or who adhere to the Paleo diet or other variants that prefer to avoid wheat products, will be thankful for this enormous resource, for low-carb recipes that are 100% wheat-free, also 100% gluten-free! These recipes are incredibly innovative, simply wonderful breakthroughs! It is one thing to create low-carb and sugar-free recipes, most people have a pretty good handle on that, but it is much tougher to also make those recipes wheat-free, gluten-free and sugar-free! That's very challenging! It is supported by websites, blogs, Facebook (where you will find many color photos) Podcasts & YouTube videos. You can pre-order at AmongFriends.us until AMAZON get's stock, then order direct from AMAZON, and S&H IS FREE at AMAZON! | *$27.77 |
 | Professional Cake Decorating
Brand: Wiley
<b>The comprehensive guide to amazing cake decorationânow fully updated</b><p><i>Professional Cake Decorating</i> is a must-have resource for professional and aspiring cake artists, baking and pastry students, and cake decorating hobbyists, drawing on years of experience from master cake designer and IACP Award nominee Toba Garrett. This <i>Second Edition</i> has been completely revamped with gorgeous new photography and a fresh new design. The New Skills have been re-organized into a user-friendly, step-by-step format, and line art and photos throughout the book provide a visual reference for each new technique. The book begins with an introductory chapter on all the fundamentals of the cake designer's art, from covering a cake board to assembling and icing a layered cake to stacking cake tiers with pillars or columns. Subsequent chapters cover decorating techniques including Basic, Intermediate, and Advanced Piping Skills, The Art of Writing and Painting, Royal Icing Design Skills, Hand Modeling Skills, Pastillage Construction, Gumpaste Flowers, and much more. A chapter on Miniature Cakes and Decorated Cookies includes techniques for making petit fours and other small treats, while the Cake and Confectionery Gallery provides inspiration for decorators with nearly 20 full-page photos of breathtaking cakes and information on the techniques needed to complete each one. Garrett also includes recipes for cakes, fillings, icings, cookies, and more, as well as an appendix of templates to help decorators replicate the designs shown in the book. | *$30.59 |
 | Professional Baking
Brand: Wiley
This new edition gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections, as well as 100 new photographs. Complete with more than 775 classic and creative recipes to explore, <i>Professional Baking</i> offers an excellent foundation for mastering the art and craft of baking. | *$35.72 |
 | The Oxford Companion to Wine, 3rd Edition
Brand: Oxford University Press, USA
Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume immediately attained legendary status, winning every major wine book award including the Glenfiddich and Julia Child/IACP awards, as well as writer and woman of the year accolades for its editor on both sides of the Atlantic. Combining meticulously-researched fact with refreshing opinion and wit, <em>The Oxford Companion to Wine</em> offers almost 4,000 entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine. Tracing the consumption and production from the ancient world to the present day, the <em>Companion</em> is a remarkable resource for gaining further appreciation for a beverage whose popularity has only increased with time.<br><br>Now exhaustively updated, this third edition incorporates the very latest international research to present over 400 new entries on topics ranging from globalization and the politics of wine to brands, precision viticulture, and co-fermentation. Hundreds of other entries have also undergone major revisions, including yeast, barrel alternatives, climate change, and virtually all wine regions. Useful lists and statistics are appended, including controlled appellations and their permitted grape varieties, as well as wine production and consumption by country.<br><br>Illustrated with maps of every important wine region in the world, useful charts and diagrams, and stunning color photography, this <em>Companion</em> is unlike any other wine book, offering an understanding of wine in its many wider contexts - notably historical, cultural, geographic, and scientific - and serving as a truly companionable point of reference into which any wine-lover can dip, browse, and linger.<br> | *$39.69 |
 | The Cake Mix Doctor Returns!: With 160 All-New Recipes
Brand: Workman Publishing Company
What could be better than a phenomenon? The return of a phenomenon. Ten years ago Anne Byrn's <i>The Cake Mix Doctor</i> began its extraordinary run as one of the most popular baking books of all time. Now Anne Byrn is back with the all-new <i>Cake Mix Doctor Returns!</i> From the beloved author who showed home bakers how adding a touch of sweet butter or a dusting of cocoa powder, a dollop of vanilla yogurt or flurry of grated lemon zest could transform the ordinary into the extraordinary. Here are 160 brand-new recipesâthatâs right, 160 amazing cake mix recipesâfor luscious layer cakes, sheet cakes, brownies, bars, cookies, and more.<br><br>And the book is needed more than ever. Today 90 percent of home cooks use prepackaged mixes, while the economy is creating a perfect excuse to let them eat cakeâcake equals happiness. And what cakes! 40 layer cakes, from Tiramisu Cake to The Best Red Velvet Cake, Strawberry Refrigerator Cake to Chocolate Swirled Cannoli Cake. 35 sheet cakes. 38 bundt and pound cakes. 16 cupcakes and muffins, plus the cult classic Whoopie Pie. And brownies, bars, and cookies, including Spice Drop Cookies, Angel Food Macaroons, and Chocolate Espresso Biscotti. There's even a wedding cake, a frequent request from the author's passionate online community.<br><br>The Cake Mix Doctor is backâjust say ahhhhh!<br> | *$5.60 |
 | Weekend Homesteader: August
Brand: Wetknee Books
This month's edition of Weekend Homesteader focuses on what August is best known for --- the sun. You'll take advantage of solar energy directly by drying tomatoes or peaches in your car and clothes on the line, then will collect the sun's energy indirectly when you start a fall garden and find local produce in abundance.<br /><br />For those of you who are new to the Weekend Homesteader, this monthly ebook series walks you through fun and easy projects that introduce growing your own food, cooking the bounty, preparing for emergency power outages, and achieving financial independence.This month's edition of Weekend Homesteader focuses on what August is best known for --- the sun. You'll take advantage of solar energy directly by drying tomatoes or peaches in your car and clothes on the line, then will collect the sun's energy indirectly when you start a fall garden and find local produce in abundance.<br><br>For those of you who are new to the Weekend Homesteader, this monthly ebook series walks you through fun and easy projects that introduce growing your own food, cooking the bounty, preparing for emergency power outages, and achieving financial independence. | *$0.99 |
 | ServSafe CourseBook with Paper/Pencil Answer Sheet Update with 2009 FDA Food Code (5th Edition)
Brand: Prentice Hall
<P style="MARGIN: 0px">Delivering comprehensive training of key food safety concepts, this book is the ideal solution for the academic setting, multiple-day training or individuals in need of more extensive food safety training. The content in <I>ServSafe® Coursebook Update with 2009 FDA Food Code</I><B>,</B> <I>5/E </I>goes beyond the principles found in <I>ServSafe®</I> <I>Essentials</I> <I>Update with 2009 FDA Food Code</I>, <I>5th edition </I>and adds greater depth and breadth of food safety practices by featuring expanded sections on high-risk populations, active managerial control, and crisis management. Based on a new job task analysis revised exclusively for the Fifth Edition, the book reflects the latest updates to the <U>2009 <I>FDA Food Code</I></U>, new science-based and industry best practices and prepares students for the ServSafe® Food Protection Manager Certification Exam.</P> <P style="MARGIN: 0px"><B> </B></P> <P style="MARGIN: 0px"><B>ServSafe</B><SUP>®</SUP><B> </ B>is the industry's leading food safety training and certification program, because it provides the latest information and tools for you to use every day. And ServSafe is recognized by more federal, state, and local jurisdictions than any other food safety certification. ServSafe food safety training materials and exams are available in English and other languages. </P> <P style="MARGIN: 0px" align=center text-align="center">Textbooks Online Training  Videos/DVDs Instructor Materials Online Exams  Paper Employee Guides </P> <P style="MARGIN: 0px" align=left text-align="left"> </P><B> <P style="MARGIN: 0px" align=left text-align="left">This edition includes the Paper/Pencil Answer Sheet with the Coursebook. </P></B> | *$79.63 |
 | Advanced Bread and Pastry
Brand: Delmar Cengage Learning
Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. It is the only available resource covering complex bread making, viennoiserie and pastry into one book. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts. | *$59.36 |
 | Healing with Whole Foods: Asian Traditions and Modern Nutrition
Brand: North Atlantic Books
Used as a reference by students of acupuncture, <i>Healing with Whole Foods</i> is an invaluable guide to the theory and practice of Chinese medicine. With facts about green foods such as spirulina and blue-green algae and information about the "regeneration diets" used by cancer patients and arthritics, it is also an accessible primer on nutritionâand a inspiring cookbook with more than 300 mostly vegetarian, nutrient-packed recipes.<br><br>The information on Chinese medicine is useful for helping to diagnose health imbalances, especially nascent illnesses. It's smartly paired with the whole-foods program: because the Chinese have attributed various health-balancing properties to foods, you can tailor your diet to help alleviate symptoms of illness. For example, Chinese medicine dictates that someone with low energy and a pale complexion (a yin deficiency) would benefit from avoiding bitter foods and increasing "sweet" foods such as soy, black sesame seeds, parsnips, rice, and oats. (Note that the Chinese definition of sweet foods is much different from the American one!)<br><br>Pitchford says in his dedication that he hopes the reader finds "healing, awareness, and peace" by following his program. The diet is certainly ascetic by American standards (no alcohol, caffeine, white flour, fried foods, or sugar, and a minimum of eggs and dairy) but the reasons he gives for avoiding these "negative energy" foods are compelling. From the adrenal damage imparted by coffee to the immune dysfunction brought on by excess refined sugar, Pitchford spurs you to rethink every dietary choice and its ultimate influence on your health. Without being alarmist, he offers dietary tips for protecting yourself against the dangers of modern life, including neutralizing damage from water fluoridation. There's further reading on food combining, female health, heart disease, pregnancy, fasting, and weight loss. Overall, this is a wonderful book for anyone who's serious about strengthening his or her body from the inside out. | *$38.92 |
 | The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Brand: Wiley
The reference of choice for thousands of pastry chefs and home cooks<br>A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.<br>The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come. | *$40.88 |
 | Escoffier
Brand: Wiley Publishing Part Number: WLY-978-0-471-29016-2
The culinary bible that first codified French cuisineânow in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan<br />When Georges Auguste Escoffier published the first edition of <i>Le Guide Culinaire</i> in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffierâs classic work. <br />Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffierâs original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine.<br />â¢Â   Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors dâoeuvres to fish, meats, poultry, and desserts<br />â¢Â   Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies<br />â¢Â   The only unabridged English translation of Escoffierâs original text, in a sleek, modern design<br />For anyone who is serious about French food, modern cooking, or culinary history, <i>Escoffierâs Complete Guide to the Art of Modern Cookery </i>is the ultimate guide and cookbook.<br /><br/> <span class="h3color"> <strong> Sample Recipes: Oefs Benedictine and Mousses and Mousselines </strong> </span><br/> <b>Oeufs Bénédictine</b><br/> Poached or Soft boiled: Cover the bottom of tartlet cases with a Brandade of salt cod (<i>see below</i>) mixed with a little chopped truffle. Place the eggs which have been coated with Sauce Crème on top. <br/><br/> <i>Brandade de Morue</i><br/> Cut the fish into large square pieces and poach for only 8 minutes from the time it comes back to the boil so as to keep it slightly undercooked. Immediately drain and remove all skin and bones. Place 2 ½ dl (9 fl oz or 1 1/8 U.S. cups) oil in a shallow pan and heat until just smoking; place in the fish with 1 clove of crushed garlic and using a wooden spatula, mix vigorously over the heat until the fish becomes a fairly fine paste. <br/><br/> Remove from the heat and add 5-6 dl (18 fl oz â 1 pt or 2 ¼ - 2 5/8 U.S. cups) oil, a little at a time mixing continuously with a spatula. Adjust the consistency of the paste from time to time with 2-3 tbs boiling milk until a maximum of 2 ½ dl (9 fl oz-1 1/8 U.S. cups) milk has been absorbed. <br/><br/> When the Brandade mixture is finished it should be very white and have the consistency of mashed potato. Finally adjust the seasoning and arrange pyramid shape in a deep dish then decorate with small triangles of bread which have been freshly fried in clarified butter. <br/><br/> <b>Cold Mousses, Mousselines and Soufflés</b><br/> The terms Mousses and Mousselines can be used to describe hot and cold preparations; that which differentiates between Mousse and Mousseline is not the composition but its moulding. A Mousse, hot or cold, is made in a large mould of which the size is generally sufficient for more than one person. The Mousselines are moulded either with spoons, a piping bag, or in special moulds having the form of large Quenelles, and one only is served per person. The Soufflés are moulded in small cassolettes or soufflé moulds. <br/><br/> <b>Composition of the Mixture for Cold Mousses and Mouselines</b><br/> <i>Ingredients:</i> <br/> 1 litre (1 ¾ pt or 4 ½ U.S. cups) cooked purée of the principal ingredient such as chicken, game, fois gras, fish or shellfish<br/> 2 ½ dl (9 fl oz or 1 1/8 U.S. cups) melted aspic jelly<br/> 4 dl (14 fl oz or 1 ¾ U.S. cups) appropriate Velouté <br/> 4 dl (14 fl oz or 1 ¾ U.S. cups) double cream which being correctly whipped will be equal to 6 dl (1 pt or 2 5/8 cups) <br/><br/> The proportions of the above ingredients may be slightly adjusted according to the nature of the main ingredients being used and in the preparation of certain Mousses either jelly by itself or Velouté alone need to be used. <br/><br/> <i>Method:</i><br/> Add the cool jelly and Velouté (or just one of these ingredients if called for) to the basic purée and mix together on ice. <br/> When cold and thicker in consistency, add and fold in the cream. Seasoning is very important in cold preparations and it should always be checked and adjusted with great care. <br/><br/> Note: the cream should not be more than half whipped, if it is fully whipped the quality of the Mousse will be less delicate and of a dryer texture. <br/><br/> <b>Moulding of Cold Mousselines</b><br/> This can be carried out in two different ways, by either simply lining the mould with jelly or afterwards coating with a Sauce Chaud-froid. In either case, they should be made in oval moulds of the type used in the making of large Quenelles or Mousseline eggs. <br/><br/> Method 1: <br/> Line the moulds with very clear aspic jelly and cover with a layer of the Mousseline mixture; garnish the center with a Salipicon composed of the same basic ingredient as that in the Mousse, e.g. poultry, game, shellfish, etc. and of truffle. Cover with more Mousseline mixture; smooth dome-shape and place in the refrigerator to set. <br/><br/> Method 2: <br/> Place a layer of the mixture in the bottom of the moulds, garnish the centre with a Salipicon, cover with more mixture and place to set. After demoulding, coat the Mousselines with Sauce Chaud-froid in keeping with the composition of the mixture; decorate with truffle and other items in keeping with the Mousseline and glaze with aspic jelly to fix the decorations. <br/><br/> Set a layer of very clear aspic jelly in the bottom of a silver or glass dish and arrange the Mousselines on top; coat them once more with jelly and keep in the refrigerator until required. <br/> Garden Party | *$38.89 |
 | Noma: Time and Place in Nordic Cuisine
Brand: Phaidon Press
Rene Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the #1 best in the world by the San Pellegrino World's 50 Best Restaurant awards in April 2010 after receiving the 'Chef's Choice' award in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir. At Noma, which Redzepi created from a derelict eighteenth-century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as 'Newly-Ploughed Potato Field' or 'The snowman from Jukkasjarvi', all painstakingly constructed to express their amazing array of Nordic ingredients. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse-mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an unprecedented level, and in doing so has created an utterly delicious cuisine. At the age of 32, Redzepi is one of the most influential chefs in the world.<br><br><i>Noma: Time and Place in Nordic Cuisine</i> will offer an exclusive insight into the food, philosophy and creativity of Rene Redzepi. It will reveal the first behind the scenes look at the restaurant, Noma, and will feature over 90 recipes as well as excerpts from Redzepi's diary from the period leading up to the opening of the restaurant and texts on some the most enigmatic of Noma's suppliers. The book will include 200 new specially commissioned color photographs of the dishes, unique local ingredients and landscapes from across the Nordic region. It will also include a foreward by the artist Olafur Eliasson. | *$30.73 |
 | In Pursuit of Excellence
Brand: Northstar Media Books | *$29.70 |
 | Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)
Brand: Wiley
<b>The leading guide to the professional kitchen's cold food station, now fully revised and updated</b></p><p>Garde Manger is one of the most important courses culinary students takeâand it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of <i>Garde Manger</i> is an indispensable reference for culinary students and working chefs everywhere.</p> | *$34.53 |
 | Professional Cooking
Brand: Wiley
The <b><i>Study Guide to Accompany Professional Cooking, Seventh Edition</i></b> is a useful tool to help students study and review the material in the textbook <b><i>Professional Cooking</i></b>. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written exercises; and math exercises. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material. | *$62.95 |
 | The Encyclopedia of Cajun & Creole Cuisine
Brand: Chef John Folse & Company Publishing
Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine. The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. The Encyclopedia would make a perfect gift or simply a treasured addition to your own cookbook library. | *$62.83 |
 | Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients
Brand: Thomas Dunne Books
<DIV><DIV>From the authors of the groundbreaking, hugely popular <I>Artisan Bread in Five Minutes a Day</I> comes a new cookbook filled with quick and easy recipes for healthy bread  </DIV><DIV><DIV><P>Their first book was called âstupendous,â âgenius,â and âthe holy grail of bread making.â Now, in their much-anticipated second book, Jeff Hertzberg, M.D., and Zoë François have taken their super-fast method and adapted it for the health-conscious baker, focusing on whole grains and other healthier ingredients.</P><P>The method is still quick and simple, producing professional-quality results with each warm, fragrant, hearty loaf. In just five minutes a day of active preparation time, you can create delectable, healthy treats such as 100% Whole Wheat Bread, Whole Grain Garlic Knots with Olive Oil and Parsley, Black-and-White Braided Pumpernickel and Rye Loaf, Black Pepper Focaccia, Pumpkin Pie Brioche, Chocolate Tangerine Bars, and a variety of gluten-free breads. About a dozen of the recipes are 100% whole grain. </P><P><I>Healthy Bread in Five Minutes a Day</I> will show you that there <I>is</I> time enough for home-baked bread, and that it can be part of a healthy diet.  Calling all bread lovers: Whether you are looking for more whole grains, watching your weight, trying to reduce your cholesterol, or just care about what goes into your body, this book is a must-have. The authors answer bread questions at their website: www.healthybreadinfive.com.</P><P><B>Jef f Hertzberg and Zoë François</B> met while taking care of their toddlers at a kidsâ music class, and co-authored their first book, <I>Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking</I> in 2007. The book became a bestseller, with rave reviews in the New York Times, Associated Press, the Arizona Republic, and other media all over the United States, Canada, and Europe. Theyâve demonstrated their revolutionary stored-dough method on television in San Francisco, Chicago, Minneapolis, Baltimore, Pittsburgh, Atlanta, Tampa, and Phoenix.</P></DIV></DIV><P></P></DIV><DI V><DIV>From the authors of the groundbreaking, hugely popular <I>Artisan Bread in Five Minutes a Day</I> comes a new cookbook filled with quick and easy recipes for healthy bread  </DIV><DIV><DIV><P>Their first book was called âstupendous,â âgenius,â and âthe holy grail of bread making.â Now, in their much-anticipated second book, Jeff Hertzberg, M.D., and Zoë François have taken their super-fast method and adapted it for the health-conscious baker, focusing on whole grains and other healthier ingredients.</P><P>The method is still quick and simple, producing professional-quality results with each warm, fragrant, hearty loaf. In just five minutes a day of active preparation time, you can create delectable, healthy treats such as 100% Whole Wheat Bread, Whole Grain Garlic Knots with Olive Oil and Parsley, Black-and-White Braided Pumpernickel and Rye Loaf, Black Pepper Focaccia, Pumpkin Pie Brioche, Chocolate Tangerine Bars, and a variety of gluten-free breads. About a dozen of the recipes are 100% whole grain. </P><P><I>Healthy Bread in Five Minutes a Day</I> will show you that there <I>is</I> time enough for home-baked bread, and that it can be part of a healthy diet.  Calling all bread lovers: Whether you are looking for more whole grains, watching your weight, trying to reduce your cholesterol, or just care about what goes into your body, this book is a must-have. The authors answer bread questions at their website: www.healthybreadinfive.com.</P><P><B>Jef f Hertzberg and Zoë François</B> met while taking care of their toddlers at a kidsâ music class, and co-authored their first book, <I>Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking</I> in 2007. The book became a bestseller, with rave reviews in the New York Times, Associated Press, the Arizona Republic, and other media all over the United States, Canada, and Europe. Theyâve demonstrated their revolutionary stored-dough method on television in San Francisco, Chicago, Minneapolis, Baltimore, Pittsburgh, Atlanta, Tampa, and Phoenix.</P></DIV></DIV><P></P></DIV> | *$27.99 |
 | Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today
Brand: Robert Rose
<p> <i>From the experts, the new bible in home preserving.</i> </p><p> Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the "bible" of home preserving. </p><p> As nutrition and food quality has become more important, home canning and preserving has increased in popularity for the benefits it offers:<ul> <li>Cooks gain control of the ingredients, including organic fruits and vegetables</li> <li>Preserving foods at their freshest point locks in nutrition</li> <li>The final product is free of chemical additives and preservatives</li> <li>Store-bought brands cannot match the wonderful flavor of homemade</li> <li>Only a few hours are needed to put up a batch of jam or relish</li> <li>Home preserves make a great personal gift any time of year</li> </ul></p><p> These 400 innovative and enticing recipes include everything from salsas and savory sauces to pickling, chutneys, relishes and of course, jams, jellies, and fruit spreads, such as:<ul> <li>Mango-Raspberry Jam, Damson Plum Jam</li> <li>Crab Apple Jelly, Green Pepper Jelly</li> <li>Spiced Red Cabbage, Pickled Asparagus</li> <li>Roasted Red Pepper Spread, Tomatillo Salsa</li> <li>Brandied Apple Rings, Apricot-Date Chutney</li> </ul></p><p> The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the <b>Ball Complete Book of Home Preserving</b> a valuable addition to any kitchen library. </p> (20090715) | *$18.61 |
 | Paula Deen's Southern Cooking Bible
Brand: Simon & Schuster
Hi, yâall!This book is my proudest achievement so far, and I just have to tell yâall why I am so excited about it. Itâs a book of classic dishes, dedicated to a whole new generation of cooksâfor every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. Weâre blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generationâs worth of stovetop secrets on to my family, and yours.Iâve been cooking and eating Southern food my whole life, and I can tell you that every meal you make from this book will be a mouthful of our one-of-akind spirit and traditions. These recipes showcase the diversity and ingenuity of Southern cuisine, from Cajun to Low-Country and beyond, highlighting the deep cultural richness of our gumbos and collards, our barbecues and pies. You may remember a few beloved classics from The Lady & Sons, but nearly all of these recipes are brand-newâand I think youâll find that they are all mouthwateringly delicious. It is, without a doubt, a true Southern cooking bible.I sincerely hope that this book will take its place in your kitchen for many years to come, as I know it will in mine. Hereâs to happy cookingâand the best part, happy eating, yâall!Best dishes,Paula DeenHi, yâall!This book is my proudest achievement so far, and I just have to tell yâall why I am so excited about it. Itâs a book of classic dishes, dedicated to a whole new generation of cooksâfor every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. Weâre blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generationâs worth of stovetop secrets on to my family, and yours.Iâve been cooking and eating Southern food my whole life, and I can tell you that every meal you make from this book will be a mouthful of our one-of-akind spirit and traditions. These recipes showcase the diversity and ingenuity of Southern cuisine, from Cajun to Low-Country and beyond, highlighting the deep cultural richness of our gumbos and collards, our barbecues and pies. You may remember a few beloved classics from The Lady & Sons, but nearly all of these recipes are brand-newâand I think youâll find that they are all mouthwateringly delicious. It is, without a doubt, a true Southern cooking bible.I sincerely hope that this book will take its place in your kitchen for many years to come, as I know it will in mine. Hereâs to happy cookingâand the best part, happy eating, yâall!Best dishes,Paula Deen | *$26.99 |
 | Professional Cooking
Brand: Wiley
Packed with more than 650 recipes plus 600 variations and more information than ever before, the <i>Seventh Edition</i> of this cornerstone professional resource offers complete, step-by-step instruction in cooking principles and the techniques necessary for success as a professional chef.<p>Wayne Gisslen's <i>Professional Cooking</i> has been used by hundreds of thousands of chefs to master the basics of their craft, including knife skills, knowledge of ingredients, and plating techniques.<ul><LI> More than 100 new recipes, including fresh ideas for meats, poultry, vegetables, and grains, as well as an increased focus on international recipes<LI> Updated information on the latest nutrition guidelines and enhanced coverage of topics including food science, molecular gastronomy, and culinary math<LI> More than 1,000 instructive illustrations and photos, including more than 220 all-new color photos highlighting new recipes and procedures<LI> Wayne Gisslen is also the author of <i>Advanced Professional Cooking, Professional Baking</i>, and <i>The Chef's Art</i>, all from Wiley</ul>Whether you are studying or training in professional food preparation or just want to take your home cooking to a higher level, this authoritative text is your essential guide to all the most vital professional techniques. | *$42.08 |
 | Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health
Brand: Blackstone Audio, Inc.
<b>Includes a bonus CD-ROM with recipes and more</b><br><br> A provocative look at how eliminating wheat from our diets can help us lose weight, shrink unsightly bulges, and reverse a broad spectrum of health problems--from acne to diabetes and serious digestive disorders.<br><br> Since the introduction of dietary guidelines calling for reduced fat intake in the 1970s, a strange phenomenon has occurred: Americans have steadily, inexorably become heavier, less healthy, and more prone to diabetes than ever before. After putting more than two thousand of his at-risk patients on a wheat-free regimen and seeing extraordinary results, cardiologist William Davis has come to the disturbing conclusion that it is not fat, not sugar, not our sedentary lifestyle that is causing America's obesity epidemic--it is wheat. How this once-benign grain--now genetically modified almost beyond recognition and found in virtually every course of every meal--has come to have such a profound and deleterious effect on our collective well-being is one of the great untold health stories of our generation. <br><br> In <i>Wheat Belly</i>, Dr. Davis exposes the truth about modern-day wheat, deconstructing its historical role in the human diet and the agricultural evolutions that have created a hybrid grain that has a greater impact on blood sugar levels than pure cane sugar and many of the addictive characteristics of a narcotic. He sheds light on wheat's connection to weight gain as well as to a host of other adverse effects from diabetes to heart disease to immunologic and neurologic disorders like celiac disease, rheumatoid arthritis, and dementia. <br><br> Finally, to help listeners dependent on wheat products make the move to a wheat-free diet, he presents a clear-cut action plan packed with food and lifestyle tips, meal plans, and recipes. <br><br> Informed by decades of clinical research and backed by case studies of men and women who have experienced life-changing transformations in their health after waving good-bye to wheat, <i>Wheat Belly</i> is an illuminating look at a familiar food as well as an affirmative life plan for regaining health and losing unwanted pounds. | *$18.87 |
 | India: The Cookbook
Brand: Phaidon Press
<i>India: The Cookbook</i> is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India's rich and colourful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India. They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients. Indian food has been hugely popular in the UK for many years, and the appetite for Indian food shows no sign of diminishing. Now, for the first time, a definitive, wide-ranging and authoritative book on authentic Indian food is available, making it simple to prepare your favourite Indian dishes at home, alongside less well-known dishes such as bataer masalydaar (marinated quails cooked with almonds, chillies and green cardamom), or sambharachi kodi (Goan prawn curry with coconut and tamarind). The comprehensive chapters on breads, pickles, spice pastes and chutneys contain a wide variety of recipes rarely seen in Indian cookbooks, such as bagarkhani roti (a rich sweet bread with raisins, cardamom and poppy seeds) and tamatar ka achar (tomato and mustard-seed pickle). <i>India: The Cookbook</i> is the only book on Indian food you'll ever need. | *$30.73 |
 | Baking and Pastry: Mastering the Art and Craft
Brand: Wiley | *$29.99 |
 | Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
Brand: Clarkson Potter
<i>Larousse Gastronomique</i> has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, <i>Larousse Gastronomique </i>would be it, without question."<br><br>The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. <i>Larousse Gastronomique</i> has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, <i>Larousse</i> features more than 400 reportage photosâcandid images of upscale restaurants from around the worldâthat give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adrià , Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia Child.<br><br>With entries arranged in encyclopedic fashion, <i>Larousse Gastronomique</i> is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Saladâwith dozens of recipesâand on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).<br><br>The unparalleled depth and breadth of informationâfrom the traditional to the cutting-edgeâmake this newest edition of <i>Larousse Gastronomique</i> indispensable for every cook. | *$54.45 |
 | Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Brand: Wiley | *$59.95 |
 | CAKES - 50 Cake Recipes to Tantalize Your Taste Buds
This book is about Baking âPerfectâ Cakes Everytime and Also includes the âHand Picked Collectionâ of 50 of the most delicious Cakes ever made. <br /><br />Inside you'll get our free â25 Tips to Help You Acheive Delicious Cakes Everytimeâ that will give you the baking tips you need to make the delicious cakes for every occasion. <br /><br />This cookbook also includes information on our famous âCopyCat Restaurant Recipesâ.<br /><br />Note: This book has been edited and formatted for easy E-Reader and Kindle Navigation with an optimized and hyper-linked Table of Contents...<br /><br />Table of Contents:<br /><br />25 Tips To Perfect Cakes <br />Angel Fruit Cake<br />Apple Banana Bundt Cake<br />Apricot Jam Cake<br />Banana Yogurt Cake<br />Blueberry Crumble Cake<br />Brown Sugar Coconut Cake<br />Buttermilk Pineapple Rhubarb Cake<br />Candy Striped Angel Cake<br />Caramel German Chocolate Cake<br />Chocolate Glaze Peanut Cake<br />Chocolate Lovers Angel Cake<br />Chocolate Pecan Cake<br />Chocolate Syrup Cakes<br />Cinnamon Apple Walnut Cake<br />Cinnamon Spice Applesauce Cake<br />Citrus Berry Pound Cake<br />Cocktail Cake<br />Creamy Cookie Cake<br />Double Strawberry Pound Cake<br />Easy Chocolate Cookie Cake<br />Espresso Fudge Cake<br />From Scratch Carrot Cake<br />Fruited Mincemeat Cake<br />Hawaiian Sheet Cake<br />Iced Cinnamon Oatmeal Cake<br />Luscious Lemon Layers<br />Maraschino French Vanilla Cake<br />Mini Chocolate on Chocolate Cakes<br />Moist Zucchini Loaf Cake<br />Nutty Raisin Pumpkin Cake<br />Pear Topped Pumpkin Cake<br />Pineapple Chunk Cake<br />Pineapple Ring Cake<br />Pineapple Strawberry Layers<br />Pineapple Topped Carrot Cake<br />Pink Petite Cakes<br />Pistachio Pudding Cake<br />Raspberry Cream Cake<br />Raspberry Dessert Cake<br />Refreshing Mayonnaise Cake<br />Saucy Citrus Cake<br />Scrumptious Chocolate Pound Cake<br />Strawberry & Cream Freezer Cake<br />Strawberry Stuffed Vanilla Cake<br />Strawberry Sugar Cake<br />Toffee Brown Sugar Cake<br />USA Flag Cake<br />Velvety Red Cake<br />Whipped Lemon Frosting Cake<br />White Chocolate Heaven<br />CopyCat Restaurant Recipes<br /><br />Get your copy today and start enjoying the best cake recipes of all timeâ¦<br />This book is about Baking âPerfectâ Cakes Everytime and Also includes the âHand Picked Collectionâ of 50 of the most delicious Cakes ever made. <br><br>Inside you'll get our free â25 Tips to Help You Acheive Delicious Cakes Everytimeâ that will give you the baking tips you need to make the delicious cakes for every occasion. <br><br>This cookbook also includes information on our famous âCopyCat Restaurant Recipesâ.<br><br>Note: This book has been edited and formatted for easy E-Reader and Kindle Navigation with an optimized and hyper-linked Table of Contents...<br><br>Table of Contents:<br><br>25 Tips To Perfect Cakes <br>Angel Fruit Cake<br>Apple Banana Bundt Cake<br>Apricot Jam Cake<br>Banana Yogurt Cake<br>Blueberry Crumble Cake<br>Brown Sugar Coconut Cake<br>Buttermilk Pineapple Rhubarb Cake<br>Candy Striped Angel Cake<br>Caramel German Chocolate Cake<br>Chocolate Glaze Peanut Cake<br>Chocolate Lovers Angel Cake<br>Chocolate Pecan Cake<br>Chocolate Syrup Cakes<br>Cinnamon Apple Walnut Cake<br>Cinnamon Spice Applesauce Cake<br>Citrus Berry Pound Cake<br>Cocktail Cake<br>Creamy Cookie Cake<br>Double Strawberry Pound Cake<br>Easy Chocolate Cookie Cake<br>Espresso Fudge Cake<br>From Scratch Carrot Cake<br>Fruited Mincemeat Cake<br>Hawaiian Sheet Cake<br>Iced Cinnamon Oatmeal Cake<br>Luscious Lemon Layers<br>Maraschino French Vanilla Cake<br>Mini Chocolate on Chocolate Cakes<br>Moist Zucchini Loaf Cake<br>Nutty Raisin Pumpkin Cake<br>Pear Topped Pumpkin Cake<br>Pineapple Chunk Cake<br>Pineapple Ring Cake<br>Pineapple Strawberry Layers<br>Pineapple Topped Carrot Cake<br>Pink Petite Cakes<br>Pistachio Pudding Cake<br>Raspberry Cream Cake<br>Raspberry Dessert Cake<br>Refreshing Mayonnaise Cake<br>Saucy Citrus Cake<br>Scrumptious Chocolate Pound Cake<br>Strawberry & Cream Freezer Cake<br>Strawberry Stuffed Vanilla Cake<br>Strawberry Sugar Cake<br>Toffee Brown Sugar Cake<br>USA Flag Cake<br>Velvety Red Cake<br>Whipped Lemon Frosting Cake<br>White Chocolate Heaven<br>CopyCat Restaurant Recipes<br><br>Get your copy today and start enjoying the best cake recipes of all timeâ¦<br> | *$9.99 |
 | Gourmet Nutrition: The Cookbook for the Fit Food Lover
Brand: Precision Nutrition
From the creators of Precision Nutrition comes a cookbook for people who love to eat great food, but hate that after-dinner guilt. For those who love to eat with style, but hate to look "indulgent." for those who love to entertain, but want to do it right.
Enter Gourmet Nutrition: the cookbook for the fit food lover.
We've taken the healthiest ingredients and whipped them into nearly 300 pages of delicious culinary creations that you can serve with confidence to the most discerning foodie -- or the most nitpicky nutritionist. We've included detailed cooking instructions and ideas for improvisation. And we've even photographed every recipe in beautiful color to show you just how appetizing healthy food can be.
Gourmet Nutrition is the cookbook that's as friendly to your body as it is to your taste buds, and it's equally at home on your kitchen counter and your coffee table. | *$42.99 |
 | Professional Baking
Brand: Wiley
Wayne Gisslen's <i>Professional Baking</i>, long the standard for bakers learning their craft, illuminates the art and science of baking with unmatched comprehensiveness and clarity. Packed with close to 900 recipes, this <i>Fifth Edition</i> continues to cover the basics of bread and cake making while also presenting higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, <i>Professional Baking</i> gives you the understanding and fundamental skills you need to progress and develop in a successful baking career. | *$44.37 |
 | Barefoot Contessa Cookbook Collection: The Barefoot Contessa Cookbook, Barefoot Contessa Parties!, and Barefoot Contessa Family Style
Brand: Clarkson Potter
In her first ever boxed set, bestselling cookbook author and Food Network star Ina Garten, the Barefoot Contessa, unites her initial three titles in one beautiful package.<br>           <br>Here are the books that started it all for Ina Garten, who turned a passion for food into a successful specialty food store in the Hamptons and is now beloved by millions for her Barefoot Contessa television show and cookbooks. <i>The Barefoot Contessa Cookbook</i>, Ina's first book, has all of the fabulous, easy recipes that won Ina a loyal following at her retail shop, including Perfect Roast Chicken, French Potato Salad, and those irresistible Coconut Cupcakes. In <i>Barefoot Contessa Parties!</i> Ina shares her very best menus, divided by season, for fuss-free yet gorgeous entertaining, from a summer garden lunch for eight to an intimate fireside dinner for two. <i>Barefoot Contessa Family Style</i> is full of crowd-pleasers you'll make again and again, like roasted asparagus showered with freshly grated Parmesan and a French toast made with challah and just the right amount of grated orange zest and pure vanilla extract to make it sing. <br>  <br>Together, these three titles form a timeless collection perfect for every home cook, whether accomplished or amateur, and for every occasion, whether a weeknight dinner with family or a larger, more festive gathering. With stunning photography and Ina's helpful tips, this boxed set makes the perfect gift for those who love to cook. | *$48.09 |
 | Why We Get Fat: And What to Do About It
Brand: Random House Audio
An eye-opening, myth-shattering examination of what makes us fat, from acclaimed science writer Gary Taubes.<br><br>In his <i>New York Times</i> best seller, <i>Good Calories, Bad Calories,</i> Taubes argued that our dietâs overemphasis on certain kinds of carbohydratesâ<i>not</i> fats and <i>not</i> simply excess caloriesâhas led directly to the obesity epidemic we face today. The result of thorough research, keen insight, and unassailable common sense, <i>Good Calories, Bad Calories</i> immediately stirred controversy and acclaim among academics, journalists, and writers alike. Michael Pollan heralded it as âa vitally important book, destined to change the way we think about food.â <br><br>Building upon this critical work in <i>Good Calories, Bad Calories</i> and presenting fresh evidence for his claim, Taubes now revisits the urgent question of whatâs making us fatâand how we can changeâin this exciting new book. Persuasive, straightforward, and practical, <i>Why We Get Fat </i>makes Taubesâs crucial argument newly accessible to a wider audience.<br><br>Taubes reveals the bad nutritional science of the last century, none more damaging or misguided than the âcalories-in, calories-outâ model of why we get fat, and the good science that has been ignored, especially regarding insulinâs regulation of our fat tissue. He also answers the most persistent questions: Why are some people thin and others fat? What roles do exercise and genetics play in our weight? What foods should we eat, and what foods should we avoid? <br><br>Packed with essential information and concluding with an easy-to-follow diet, <i>Why We Get Fat </i>is an invaluable key in our understanding of an international epidemic and a guide to what each of us can do about it.<br><br><br><i>From the Hardcover edition.</i> | *$19.99 |
 | The Soup, Grazie! A Collection of Scrumptious Soup Recipes
The Soup, Grazie!<br /><br />These scrumptious soups are easy to make and are sure to be a hit served as a side dish or as the main entrée. Whether you are looking for a hot bowl of soup on a cold winter's day or a healthy alternative to boring, ordinary meals -- check out The Soup, Grazie! You wonât find a more original collection of soup recipes anywhere!<br /><br />Chef Mario Zanders and Vienna ZandersThe Soup, Grazie!<br><br>These scrumptious soups are easy to make and are sure to be a hit served as a side dish or as the main entrée. Whether you are looking for a hot bowl of soup on a cold winter's day or a healthy alternative to boring, ordinary meals -- check out The Soup, Grazie! You wonât find a more original collection of soup recipes anywhere!<br><br>Chef Mario Zanders and Vienna Zanders | *$2.99 |
 | Art of Royal Icing
Brand: Squires Group | *$42.62 |
 | ServSafe Essentials with AnswerSheet Update with 2009 FDA Food Code (5th Edition)
Brand: Prentice Hall
<P style="MARGIN: 0px" align=left text-align="left">As food safety content becomes increasingly complex, it presents more academic challenges. <B>ServSafe® Essentials </B><B>Update with 2009 FDA Food Code, 5th edition </B>textbook was designed with studentsâ needs in mind.  This edition has been updated to reflect the changing needs of a diverse and expanding workforce in the foodservice and restaurant industry. A significant percentage of the updates to the book were the direct result of feedback from seasoned instructors. The streamlined delivery of food safety content in the Fifth Edition will create a learning experience that is activity-based and easily comprehended by a variety of learners. The updated book will help readers prepare for examinations, and more importantly, it will promote adherence to food safety practices in the operation. Based on a new job task analysis revised exclusively for the Fifth Edition, the book reflects the latest updates to the <U>2009 <I>FDA Food Code</I>,</U> new science-based and industry best practices and prepares students for the <B>ServSafe® Food Protection Manager Certification Exam</B>. <B>ServSafe</B><SUP>®</SUP><B> </B>is the industry's leading food safety training and certification program, because it provides the latest information and tools for you to use every day. And ServSafe is recognized by more federal, state, and local jurisdictions than any other food safety certification. ServSafe food safety training materials and exams are available in English and other languages. </P> <P style="MARGIN: 0px" align=center text-align="center">Textbooks Online Training  Videos/DVDs Instructor Materials Online Exams  Paper Employee Guides </P> <P style="MARGIN: 0px" align=left text-align="left"><B>This edition comes with the Answer Sheet and the text ServSafe® Essentials <B>Update with 2009 FDA Food Code.</B></B></P> | *$65.12 |
 | The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
Brand: Wiley
<b>The ultimate guide to beef fundamentals and master cutting techniques</b><p>An ideal training tool thatâs perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, <i>The Art of Beef Cutting</i> provides clear, up-to-date information on the latest meat cuts and cutting techniques.<p>Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools.<ul><li>This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal<li>Includes charts of NAMP/IMPS numbers, URMIS UPC codes, and main muscles for each beef cut; Latin American cut names and cooking methods; and cooking tips for each cut for easy reference<li>The author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemenâs Beef Association and created their current retail beef cut charts</ul><p><i>The Art of Beef Cutting</i> is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication.<br/> <hr class="bucketDivider" noshade="noshade" size="1" /> <br/><br/> <span class="h3color"> <strong> From the Book: Shoulder Center </strong> </span><br/><br/> What a great beef find! This shoulder center is readily available and a great addition to any meat case and menu. Low labor, high profitability, and a happy steak consumer are all packed into this great offering. The shoulder center can make an excellent alternative for moderately priced steak or a great stir-fry, and it is excellent for kabobs.<br/><br/> <b>Location and Composition</b><br/> The shoulder center is contained within the larger muscle group called the shoulder clod. The main muscle contained in the shoulder center is the triceps brachii. <br/><br/> <b>Cuts</b><br/> Beef Shoulder Center (Ranch) Steak, Boneless<br/><br/> Beef Shoulder Center (Ranch) Steak Thin, Boneless<br/><br/> <b>Ethnic Cuts</b><br/> Bistec Ranchero<br/><br/> Beef Shoulder Center Pepper Steak<br/><br/> <b>1 Beef Shoulder Clod</b><br/> The shoulder is composed of three main muscles: <br/><br/> A. Shoulder Center â triceps brachii<br/> B. Top Blade â infraspinatus<br/> C. The teres major is not attached. <br/> <table align="center" bgcolor="#fffff" cellpadding="2" cellspacing="2"> <tbody><tr> <td align="center"><img src="http://g-ecx.images-amazon.com/imag es/G/01/books/wiley/Shoulder_Center_Phot o.jpg" align="center" border="0"></td> </tr> <tr> <td><center><font size="1">Shoulder Center </font></center></td> </tr> </tbody></table><br/> <hr class="bucketDivider" noshade="noshade" size="1" /><br/> <span class="h3color"> <strong> From the Book: Meat Purchase Specifications</strong> </span><br/><br/> Check out a chart from the book on meat purchase specifications.<br/> <hr class="bucketDivider" noshade="noshade" size="1" /><br/> | *$28.89 |
 | Aromatherapy for Health Professionals, 4e (Price, Aromatherapy for Health Professionals)
Brand: Churchill Livingstone
<p><i>Aromatherapy for Health Professionals</i>Â covers the full spectrum of theory and practice from essential oil science and the foundations of practice to the application of aromatherapy for specific conditions.</p> <p>The fourth edition of this highly successful book provides a clear and authoritative introduction to aromatherapy as practiced in modern health care settings. It gives valuable information for any health professional wishing to develop their understanding of the subject, providing the in-depth knowledge needed to use essential oils in the practice environment. </p> <p>NEW FOR THIS EDITION</p> <p>* Two new chapters - Wound Care and Bereavement - provide valuable additions to the text</p> <p>* The chapter 'Aromas, Mind and Body' has been enhanced</p> <p>* Several new essential oils - giving properties, indications and cautions - have been added </p> <p>* New case histories illustrate the practical application of theory and techniques described</p> <p>* References have been updated and new research added </p> <p>The book is supported by a CD-ROM of ancillary tables covering essential oils for general use in health-care settings including indications for safe, therapeutic uses of essential oils; those to be used with caution; and essential oil definitions.</p> | *$50.62 |
 | The Complete Keller: The French Laundry Cookbook & Bouchon
Brand: Artisan
From two acclaimed, award-winning restaurants came two of the most acclaimed, award-winning cookbooks ever publishedânow packaged together in a luxurious slipcased boxed set, the ideal gift for any food lover.<br> <br> First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was <i>The French Laundry Cookbook</i>, setting a new standard for American cookbooks. In 1998, Chef Keller opened Bouchon, âso that Iâd have a place to eat after cooking all night at the French Laundry,â and that restaurant, too, gave birth to a groundbreaking cookbook. Now, fifteen years after Thomas Keller first set foot in what would become a landmark restaurant, these two extraordinary books are offered in a striking new slipcased edition. With this yearâs opening of the Bouchon Bakery in New York City, and last yearâs momentous Michelin guide that awarded Kellerâs Per Se the top honors, Keller is increasingly in the limelightâand his inventive, delicious food is increasingly in the consciousness of a national audience. <i>The Complete Keller</i> is the perfect gift for anyone who loves fine food. | *$63.00 |
 | The Anti-Inflammation Diet and Recipe Book: Protect Yourself and Your Family from Heart Disease, Arthritis, Diabetes, Allergies - and More
Brand: Hunter House
<DIV>The connection between inflammation and heart disease, arthritis, and other chronic ailments has become increasingly clear. Many food allergies and poor dietary choices overstimulate the immune system and cause inflammatory responses that erode the bodyâs wellness and pave the path for ill health. Based on her naturopathic practice, Jessica Black has devised a complete program for how to eat and cook to minimize and even prevent inflammation and its consequences. The first part of the book explains the benefits of the anti-inflammatory diet with an accessible discussion of the science behind it. The second half contains 108 recipes. The author offers many substitution suggestions and includes a healthy ingredient tip with each recipe. Most of the dishes can be prepared quickly and easily by even novice cooks. A week of sample menus for summer months and another for winter are included, as well as a substitutions chart, allowing readers to modify their favorite recipes to increase their healing potential.</div> | *$13.41 |
 | The Essential Thomas Keller: The French Laundry Cookbook & Ad Hoc at Home [Box Set] [Hardcover]
Brand: Artisan
<strong>Two award-winning books in one box offer a lifetime of learning for anyone who loves fine food. </strong><br><br> From two acclaimed restaurants came two of the most acclaimed, award-winning cookbooks ever publishedânow packaged together in a luxurious slipcased boxed set, the ideal holiday gift for any food lover. <br><br>First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was <i>The French Laundry Cookbook</i>, setting a new standard for American cookbooks. In 2006, Chef Keller opened Ad Hoc, his casual family-style restaurant that serves a single menu a day, and that restaurant, too, gave birth to a groundbreaking cookbook, in fact a <i>New York Times</i> best seller. <br><br>Whereas <i>Ad Hoc at Home</i> offers a huge happiness-inducing collection of family-style recipes that includes lunch-counter favoritesâlemon meringue and cherry pie; such classics as Buttermilk Fried Chicken and Herbed Rack of Lamb, plus Thomasâs momâs coconut cake and his dadâs favorite meatballsâ<i>The French Laundry Cookbook</i> is a culinary ode to finesse. Every recipe in it has become a classic: from Kellerâs Salmon Cornets to his Oysters and Pearls and Butter-Poached Lobster. From the casual but carefully considered food of <i>Ad Hoc at Home</i> to <i>The French Laundry Cookbookâs</i> recipes at their most refined, this is cooking that delivers in taste, and makes us all better cooks. | *$62.75 |
 | The Brewers Association's Guide to Starting Your Own Brewery
Brand: Brewers Publications
A practical how-to guide for those interested in entering the craft beer business as a pub brewer, micro brewer, contract brewer or distributor. Includes financial and regulatory information, success stories from those already in the business and a clear description of each business type. | *$49.86 |
 | The Big Fat Duck Cookbook
Brand: Bloomsbury USA
<DIV><DIV><P><B>The authoritative must-have from the culinary genius behind The Fat Duck, the restaurant named best in the world by <I>Restaurant </I>magazine</B><B> </B></P><P>This lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you inside the head of maverick restaurateur, Heston Blumenthal. Separated into three sections (History; Recipes; Science), Blumenthal chronicles his improbable background and unorthodox rise to fame and, for the first time ever, offers a mouth-watering and eyes-widening selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemic dishes come to life. </P><P>A luxe, show-stopping document designed by acclaimed artist Dave McKeanâand filled with photographs by Dominic Daviesâthis artfully rendered celebration of one of the worldâs most innovative and renowned chefs is a foodie's dream.</P></DIV></DIV> | *$117.80 |
 | On Baking: A Textbook of Baking and Pastry Fundamentals (2nd Edition)
Brand: Prentice Hall
From the creators of the best-selling <I>On Cooking, 4/e</I> comes the new edition of <I>On Bakingâ</I>the source for learning the practice of baking and the pastry arts. Lavishly illustrated, it is the most complete guide on the marketâemphasizing baking principles over formulas and reinforcing each technique with a companion recipe and illustrations. With ample coverage of the craft, equipment, and ingredients, it addresses all aspects of baking and a wide range of styles. This new edition inspires readersâ creativity with over 285 new photos, 50 new recipes, and more on advanced decorating and confectionery techniques. | *$82.00 |
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