 | The Vegetarian Table: North Africa (Vegetarian Table Series , Vol 4)
Brand: Chronicle Books
Redolent of saffron, ginger, and cinnamon, and vivid with the sun-drenched flavors of fresh fruits, grains, and vegetables, the cuisines of Morocco, Algeria, and Tunisia are as delicious as they are exotic. More than 80 distinctive vegetarian recipes, a special section on entertaining, and tempting, full-color photographs fill this exciting fourth volume in the popular Vegetarian Table series --a splendid introduction to the sumptuous foods and flavors of North Africa right here at home. This latest volume in the Vegetarian Table series features delectable fare from one of the world's most popular cuisines.<P>Visit kittymorse.com! | *$118.99 |
 | Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie
Brand: Harvard Common Press
Pie is the most comprehensive and accessible book ever written on the subject of American pie. An instructive, anecdotal chapter walks home bakers through pastry making how to's. Answers to questions home bakers want to know. The only resource a home baker needs. | *$89.34 |
 | Michel Roux's Finest Desserts
Brand: Rizzoli
The creation of superlative desserts and pâtisserie is the greatest passion in Michel Roux's life. This book is the culmination of his 35-year career, a personal selection of 150 of his favorite desserts, ranging from the simplest mixed fruit recipes such as <i>Red Berries</i> and <i>Candied Orange Beads</i> to impressive dishes for special occasions such as <i>Marbled Peppermint and Chocolate Soufflés</i>, are perfected versions of classics; others, like <i>Love Nests with Redcurrant Pearls</i>, are completely original creations. All are regular features on the menu at The Waterside Inn, Michel Roux's Michelin three-starred restaurant at Bray in Berkshire.<br><br>In this book, Michel Roux displays his matchless skill in the art of making desserts and discloses to the reader professional secrets which will ensure perfect results. After an invaluable introduction detailing essential equipment and ingredients, the book begins with a section on basic recipes including pastry, meringue, and sponge bases, which provide the foundation for flawless masterpieces.<br><br>Every recipe is laid out in the most accessible and easy-to-follow way, giving full details of ingredients, special equipment, and a comprehensive description of the method of preparation. In addition, many of the recipes can be made in advance, as Michel Roux explains; storage and freezing times are also given. Martin Brigdale has photographed over 60 of the dishes in color, including close-ups of intermediate stages of preparation, and several important techniques are show in step-by-step detail.<br><br>This superb selection will become the ultimate collection of desserts for the home cook, as well as an essential reference book for all aspiring chefs.<br> | *$128.00 |
 | A Mess of Greens: Southern Gender and Southern Food
Brand: University of Georgia Press
<DIV><p>Combining the study of food culture with gender studies and using perÂspectives from historical, literary, environmental, and American studies, Elizabeth S. D. Engelhardt examines what southern womenâs choices about food tell us about race, class, gender, and social power.</p><p>Shaken by the legacies of Reconstruction and the turmoil of the Jim Crow era, different races and classes came together in the kitchen, often as servants and mistresses but also as people with shared tastes and traditions. Generally focused on elite whites or poor blacks, southern foodways are often portrayed as stable and unchangingâeven as an untroubled source of nostalgia. <I>A Mess of Greens</I> offers a different perspective, taking into account industrialization, environmental degradation, and womenâs increased role in the work force, all of which caused massive economic and social changes. Engelhardt reveals a broad middle of southerners that included poor whites, farm families, and middle- and working-class African Americans, for whom the stakes of what counted as southern food were very high.</p><p>Five âmomentsâ in the story of southern foodâmoonshine, biscuits versus cornbread, girlsâ tomato clubs, pellagra as depicted in mill literature, and cookbooks as means of communicationâhave been chosen to illuminate the connectedness of food, gender, and place. Incorporating community cookbooks, letters, diaries, and other archival materials, <I>A Mess of Greens</I> shows that choosing to serve cold biscuits instead of hot cornbread could affect a familyâs reputation for being hygienic, moral, educated, and even godly.</p></DIV> | *$59.95 |
 | Puerto Rico True Flavors
Brand: Tropical Dining Press
Presenting traditional recipes of Puerto Rican cuisine, updated for the 2st century home cook, while remaining grounded in indigenous ingredients. A must for anyone interested in Latino cooking. | *$98.88 |
 | Handbook of Sugar Refining: A Manual for the Design and Operation of Sugar Refining Facilities
Brand: Wiley
This book provides a reference work on the design and operation of cane sugar manufacturing facilities. It covers cane sugar decolorization, filtration, evaporation and crystallization, centrifugation, drying, and packaging, | *$195.00 |
 | Handbook of Enology (2 Volume set)
Brand: Wiley
A must for all serious students and practitioners of viticulture, the <i>Handbook of Enology</i> (volumes 1 and 2) serves as both a text and reference book for students and practitioners interested and working in the field of winemaking. Carefully revised and updated, this second edition features new scientific and technological results to reflect the most up-to-date knowledge in winemaking. Written by two esteemed authors, the handbook discusses the scientific basics and technological problems of winemaking and the resulting consequences for the practitioner, providing an authoritative and complete reference manual for the winemaker, and an in-depth textbook for the student. | *$260.01 |
 | 365 Bottles of Beer for the Year Page-A-Day Calendar 2010 (Page-A-Day Calendars)
Brand: Workman Publishing Company
Cheers to beer! The fresh and powerfully hopped Moylander Double IPA. The Jolly Pumpkin Madrugada Obscura Dark Dawn Stout, with its artisan barrel sourness and decadent bittersweet chocolate. Plus classics like Celebrator Doppelbock, the beautifully balanced Czech Rebel, and the deceptively smooth Double Dead Guy. From Charles Papazian, president of the Brewer's Association, <i>365 Bottles of Beer</i> recommends hundreds of fantastic lagers, ales, porters, stouts, and seasonal brews, and presents homebrew recipes, beer facts, trivia, and more. For the beer lover, it's a year of captivating discovery.<br> | *$798.99 |
| | La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking
Brand: Pocket Books | *$324.58 |
 | The Cambridge World History of Food (2-Volume Set)
Brand: Cambridge University Press
An undertaking without parallel or precedent, this monumental two-volume work encapsulates much of what is known of the history of food and nutrition throughout the span of human life on earth. It constitutes a vast and essential chapter in the history of human health and culture. Ranging from the eating habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum of foods that have been hunted, gathered, cultivated, and domesticated; their nutritional makeup and uses; and their impact on cultures and demography. It offers a geographical perspective on the history and culture of food and drink and takes up subjects from food fads, prejudices, and taboos to questions of food toxins, additives, labeling, and entitlements. It culminates in a dictionary that identifies and sketches out brief histories of plant foods mentioned in the text--over 1,000 in all--and additionally supplies thousands of common names and synonyms for those foods. The essays in this volume are the work of 220 experts in fifteen countries, in fields from agronomy to zoology. Every chapter is accompanied by bibliographical references. The volumes are organized in the following sections: 1. A determination of what our Paleolithic ancestors ate during their stay on the planet (over 99 percent of the time humankind has lived on earth). 6 chapters 2. An extensive treatment of the domestication and development of each of humankind's staple foods. 60 chapters 3. The history of our dietary liquids from beer through soft drinks to water. 13 chapters 4. Studies on the discovery of vitamins, minerals, proteins, fats, and the essential fatty acids along with a look at what they do for us. 37 chapters 5. A history of food and drink for all of the countries in the world. In addition there is a chapter on culinary history. 23 chapters 6. Historical issues involving human health, such as nutrition and mortality decline, height and nutrition, infection and nutrition. 18 chapters 7. Contemporary food-related policy issues are treated in this penultimate section of the work. Examples include chapters on food labeling, food biotechnology and the RDAs. 13 chapters 8. The last section of the work is a food-plant dictionary with over 1,000 entries that emphasize history and usage. The dictionary also includes over 4,000 synonyms for the names of plant food. Here readers well-informed about potatoes or asparagus can learn about lesser-known or strictly regional foods such as ackee or zamia and--among the thousands of synonyms provided--can discover that an aubergine is an eggplant, that "swedes" are rutabagas, and that "bulgar" comes from bulghur, which means "bruised grain." | *$190.00 |
 | Spice Up Your Life: A Thai Cookbook
Brand: Suree Suksudecha
A culinary guide to Thai cuisine, as well as a starting point from which you can add your own flair and innovations. Spice Up Your Life is about bringing together the essence of Thai cooking and ingredients that can easily be found in Asian supermarkets (in Western World) in creating traditional Thai dishes or Thai dishes with a twist. All recipes in the book are inspired by the real menu items that the author created for her award-wining restaurant in Southern California. | *$29.00 |
 | Wine Microbiology: Practical Applications and Procedures
Brand: Springer
Winemaking from the vineyard to shipment of the bottled product is a series of challenges for winemaking staff. The introductory narrative of this book is designed to be an overview, from the wine microbiologistâs point of view, of those critical junctures in the process (CCPs) that are of concern in wine quality as well as intervention/control programs to address them. The second edition of Wine Microbiology builds upon the foundation of its highly successful predecessor with emphasis on modern molecular methods. It has been revised and updated with recent data and conclusions in all chapters. | *$86.91 |
 | Favorite Recipes from Guatemala
Brand: Editorial Laura Lee
This collection includes recipes that can be prepared for daily meals or for festive occasions. It has a strong emphasis on indigenous foods with corn, tomato, and chiles. Separate chapters provide recipes for tortillas, sauces, snacks, & salads; vegetables and side dishes; soups & stews; other main dishes; desserts; and beverages. Some recipes are variations of dishes enjoyed in much of Latin America. It includes an introductory essay by Vincent Stanzione, "People of Corn: You Are what You Eat," and illustrations by Angelika Bauer. Many foods, including tortillas, beans, tamales, and paches are still made in the ancient way using clay cooking implements over a wood fire. However, excellent results and a smoke free kitchen are assured with gas and electic stoves and metal pots and iron skillets. | *$620.00 |
 | Cocina al minuto / Cook in a minute: Las Mejores Recetas De La Cocina Cubana / the Best Cuban Recipes (Biblioteca / Library) (Spanish Edition)
Brand: Jorge a Mestas Ediciones | *$1,146.67 |
 | Tools & Techniques
Brand: Gold Street Press
Williams-Sonoma Tools & Techniques is your road map to cooking success. A comprehensive guide to basic tools and equipment for the home kitchen, with special features explaining the differences among cookware materials and a primer on cutlery styles and uses, and a step-by-step tutorial on key cooking tasks--cutting vegetables into a variety of shapes; boning and skinning a chicken breast; filling and frosting a layer cake and moreit is a must-have for every kitchen.Also included are more than 50 recipe staples: perfect poached salmon, classic roast chicken, homemade chicken and beef stock, and dozens of vinaigrettes and sauces. Even when using a recipe from another cookbook, Williams-Sonoma Tools & Techniqueswill be your guide to scores of kitchen tasks. With friendly explanations of 250 techniques, 200 tools, and over 1500 full-color photographs, whether you are anovice inthe kitchen or a seasoned home cook, this book is the ultimate source of kitchen wisdom. | *$500.00 |
 | Principles Of Breadmaking : Functionality Of Raw Materials And Process Steps
Brand: Amer Assn of Cereal Chemists
Principles of Breadmaking: Functionality of Raw Materials and Process Steps is designed to give the fundamental principles and science behind the baking rules and recipes most bakers, technologists, and students are accustomed to. Functional properties of ingredients and interactions occurring during each step in the baking process are presented in straightforward chemical and physical terms understandable to anyone with a background in baking. The knowledge gained will allow for the optimization of recipes and processes of all types of bread, including pre-baked breads and frozen doughs.<br><br>Most literature on baking emphasizes descriptions of the process or of the equipment. For example, you will find a description of the recipe for hamburger buns that tells you to mix the dough a specific amount of minutes in a specified mixer, etc. Principles of Breadmaking takes a different approach, describing the chemistry and basic physics behind the recipe, what happens with ingredients during mixing, the pros and cons of dough temperatures, conditions for fermentation and proof, and handling of the dough throughout the process. It also describes the transformation of dough into the final product in the oven in terms of heat transfer to the dough and heat transport in the product. By covering the functionality of unit operations and raw materials at this level, the reader is given the foundation needed to optimize recipes and the production process. <br><br>Prebaked breads and frozen doughs present their own set of challenges for the baker. This book provides detailed, critical descriptions of the processes involved in creating both. The chapter on prebaked breads discusses cooling, ambient storage, chilled storage, frozen storage, storage in a modified atmosphere, and the rebaking process. Moisture migration, solubility of gases, diffusion of gases, yeast, and drying and condensation are discussed in a chapter dedicated to frozen doughs. Both chapters also include sections on optimizing procedures and recipes. <br><br>Principles of Breadmaking: Functionality of Raw Materials and Process Steps is an essential troubleshooting reference for bakers, food technologists, product developers, millers, ingredient suppliers, and newcomers to the bakery business and related industries. In addition, it will be an excellent teaching tool for students learning the fundamentals of breadmaking. It also contains hands-on activities well suited for training sessions and workshops.<br><br> Teaches the baking professional how to optimize the recipe for any type of bread <br> Describes the functionality of raw materials used in breadmaking <br> Explains the functionality of mixing, fermentation and proof, baking, and cooling <br> Includes tables of uses for specific carbohydrates <br> Provides international comparisons of HACCP experiences in baking <br> Helps the baking technologist select the optimal conditions for making frozen dough and prebaked bread <br> Supplies the tools for the best results in baking and re-baking <br> Details the pros and cons of different dough temperatures | *$124.88 |
 | Vegetables by Forty French Chefs
Brand: Flammarion
Thirty-five of France's most prominent chefs share recipes that will make even the most resistant vegetable snubber reach for a fork. The chefsâincluding pastry god Pierre Hermé, l'Arpège's elegant Alain Passard, and grande dame of Parisian cuisine Hélène Darrozeâcreate eye-catching and satisfying recipes with vegetables ranging from spinach and broccoli to rhubarb and sweet peas, from leeks and beets to fennel and artichokes. Vegetables offers a fresh, new view of French culinary trends. Vegetables opens with a vegetable patch tour featuring Joël Thiébault, a respected French farmer who delivers his amazing produce to the doorsteps of prominent French foodies including cookbook maven Patricia Wells. Joël offers tips for growing your own produce or selecting the best vegetables at market, along with the history and nutritional properties of the featured vegetables. | *$999.99 |
 | But Always Fine Bourbon : Pappy Van Winkle and the Story of Old Fitzgerald
Brand: Limestone Lane Press
"But Always Fine Bourbon" is the story of the Stitzel Weller Distillery, which, for a large part of the 20th century was known for making the finest bourbon in the world. It's the tale of the Van Winkle family, of the legendary "Pappy" Van Winkle, of an era when businesses were still run by larger-than-life men who had other priorties than maximizing the bottom line. It's the story of the American Dream: the creation of a family company, so common a part of this country's history, but now disappearing in our age of mergers and acquisitions. It's a story anyone with an interest in bourbon, or Kentucky, or the history of this country will relish. The book is filled with large beautiful photographs. | *$169.99 |
 | Mrs. Richter's Cook-Less Book: The Original Raw Food Recipe's From The Original Raw Food Restaurant!
Brand: CreateSpace
Enjoy preparing, serving and eating the same meals that Vera and John Richter offered in the 'first raw food' restaurant, The Eutropheon. No matter if you're going to start your own Raw Restaurant, attend a Raw Pot Luck or just want to demonstrate that uncooked - live food can be every bit as exciting as a French Bistro this is the book for you. No one in your family will ever complain again about another 'raw meal raw deal'. Trained by Dr George Drews, the Richters were pioneers in the Raw Food Movement. Their knowledge is best taken direct from the source: in their own words. "Nature cures, not the physician" These recipes are simple, economical and totally satisfying - say good bye to your oven! | *$9.95 |
| | Futurist Cookbook
Brand: Chronicle Books | *$525.00 |
 | Thai Food
Brand: Pavilion Books
'Thai Food' gives the most comprehensive account of this ancient and exotic cuisine ever published in English. David Thompson shares his passion for the unique style of cooking that he believes to be one of the world's greatest cuisines. He provides over 300 mouthwatering recipes, from the simple, honest flavour of a classic pad thai or the refreshing tang of a Green Papaya Salad to such elaborate creations as Green Curry of Trout Dumplings with Apple Eggplants or Stir-fried Crispy Fish Cakes with Pork and Salted Eggs. A series of introductory chapters examine the role of food in Thai culture and society, offer guidance on ingredients, with notes on availability and subsitutions, and explain the essential techniques of Thai cookery. More than 50 menus provide ideas for combining Thai dishes. Beautifully written, and complimented by superb photography, this book captures all aspects of this diverse culinary culture. | *$33.80 |
 | Hot Dish: The Basics of Cooking - A Pin-Up Guide
Brand: Revivals Publishing
"Hot Dish" is a practical and humorous survival guide for the kitchen challenged. While specifically written for young men, its simple instruction in rudimentary boiling, frying, baking, etc. will take any raw beginner to at least a half-baked one! By the end of chapter one any starving cooking idiot will have learned enough to avoid going to bed hungry. All the rest is gravy. <P>"Hot Dish" is designed to be displayed as a refrigerator magnet. This is one pin-up that's more than just a pretty face. | *$354.48 |
 | Le Grand Larousse Gastronomique (French Edition)
Brand: French & European Pubns | *$299.00 |
 | A Second Handbook of Anglo-Saxon Food & Drink: Production and Distribution
Brand: Anglo-Saxon Books
This book is a companion to the popular first Handbook by Hagen that explored food proseeing and consumption. It brings together for the first time information from various primary, secondary and archaeological sources in order to build up a composite picture of the production and distribution of food during the Anglo-Saxon period. A vast amount of information on livestock, cereal and vegetable crops, fish, honey, and fermetned drinks is included, together with related subjects such as hospitality, charity and drunkenness. | *$24.95 |
 | Pleasures of your Food Processor
Brand: Gourmania Inc
"The Processor Bible" contains over 700 delicious recipes, jam-packed with tips. It's an extra pair of hands, the fastest cook's helper you can find. Produce one-dish meals - from processor to wok to dinner in minutes. Adapt your favorite recipes for processor speed-ups. Knead yeast doughs in less than a minute, adapt cake, cookie and pastry recipes to processor methods. Special holiday section. You'll love Phony Minestrone, Heavenly Chicken, Super Roast Brisket, Make & Bake Pizza, Chalah, Terrific Trifle. | *$382.00 |
 | Once Upon a Tart . . .: Soups, Salads, Muffins, and More
Brand: Knopf
A cookbook in the tradition of <i>The Silver Palate</i> and <i>The Barefoot Contessa</i> . . . <br><br>In New York City, famous for its food and restaurants, locals are reverential about the bakeshop and café Once Upon a Tart. For more than a decade, they have been lining up at the store mornings and afternoons, waiting patiently for their signature scones, muffins, soups, salads, sandwiches, cookies, andâof courseâtarts. And pretty much since the day the café opened, patrons have been askingâsometimes beggingâthe proprietors for their sweet and savory recipes. Good news: the wait is over.<br><br>In <i>Once Upon a Tart</i>, the caféâs founders and co-owners, Jerome Audureau (a New Yorker via France) and Frank Mentesana (a New Yorker via New Jersey), go public with their culinary secrets (âWe donât have any,â says Frank. âThatâs our biggest secret of allâ) and recipes. They also tell their inspiring success story, from selling tarts wholesale out of a warehouse in Long Island City to opening their now-famous outpost in Soho.<br><br>In nine delicious chapters ranging from savory tarts to cookies, the authors instruct and advise home cooks on everything from how to make the flakiest tart crust (âkeep the dough coldâ) to making sandwiches (âcondiments are keyâ) to how to diet (âyou want half the calories, eat half the sconeâ). <i>Once Upon a Tart</i> is packed with more than 225 easy-to-prepare recipes, including all the store classics that have earned Frank and Jerome the devotion of their customers: Caramelized-Leek-and-Celery Tart, Creamy Carrot Soup with Fresh Dill, Pork Loin Sandwich with Frisée and Rosemary-Garlic Aioli, Buttermilk Scones with Dried Currants, BananaâPoppy Seed Muffins, and Strawberry-Rhubarb Tart with Crisp Topping.<br><br>Says Frank, âWe believe that deep down, everyone is a cook.â Adds Jerome, âAnd that a little butter in your life is a good thing.â | *$189.00 |
 | The Classic and Contemporary Recipes of Yves Thuris, Modern French Pastry (Hospitality, Travel & Tourism)
Brand: Wiley
Here, Thuries introduces lighter fillings that freeze well - creams and mousses - instead of the classic buttercreams. In addition, he shows readers with a step-by-step approach how to: assemble cakes more easily with cake rings, cake frames, sheet pans and other molds; create today's light, natural decorations with fruit, fruit gelees, and chocolate; create incomparable croquembouche ('crunch in the mouth') delicacies and much, much more. | *$140.00 |
 | The Art of Making Fermented Sausages
Brand: Outskirts Press
<br><br><b>The Art & Secrets of Making Fermented Sausages Revealed!</b><br><br>The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. For thousands of years we have been making dry fermented meats without any understanding of the process involved. Only in the past 60 years, sufficient advances were made in the field of meat science which explained the fermentation and drying of meats. Until then, the manufacturing process was shrouded in secrecy, and was more a combination of art and magic than a solid science. They were highly technical papers, that were published in Food Technology journals, unfortunately these works were written in such difficult terms, that they were beyond the comprehension of the average sausage maker.<br><br>Thus, was born the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist making products at home. Technical terms were substituted with their equivalent but simpler meanings, and to get the reader started fifty detailed recipes are included. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions. | *$19.95 |
| | On Cooking: A Textbook of Culinary Fundamentals and MyCulinaryLab -- Valuepack Access Card -- for On Cooking Package (5th Edition)
Brand: Prentice Hall
<P style="MARGIN: 0px">0131392433 / 9780131392434 Â On Cooking: A Textbook of Culinary Fundamentals and MyCulinaryLab -- Access Card </P> <P style="MARGIN: 0px">Â </P> <P style="MARGIN: 0px">Package consists of </P> <P style="MARGIN: 0px">0135053110 / 9780135053119 MyCulinaryLab -- Valuepack Access Card -- for On </P> <P style="MARGIN: 0px">013715576X / 9780137155767 On Cooking: A Textbook of Culinary Fundamentals</P> | *$132.52 |
 | Port and the Douro (Classic Wine Library)
Brand: MITCH
<DIV>Fully revised and updated in its second edition, <I>Port and the Douro</I> recounts the fascinating history of the Port region and explores the vineyards, grape varieties, and the many styles of port available. It describes all aspects of the beverageâs production, and includes a directory of producers, as well as details about the key vintages. Expert Richard Mayson also examines the prospects for port in the 21st century.<BR><B>Â </B><BR><B>Â </B><BR>Â </DIV> | *$158.00 |
 | White Heat
Brand: Octopus Publishing Group
Once in a blue moon a book is published that changes irrevocably the face of things. "White Heat" is one such book. Since it was originally produced in 1990, it has gone on to become one of the most enduring classic cook books of our time. With its unique blend of outspoken opinion, recipes, and dramatic photographs, "White Heat" captures the magic and spirit of Marco Pierre White in the heat of his kitchen. | *$114.79 |
 | 4000 Champagnes
Brand: Flammarion
<b>Winner of the Louis Roederer International Champagne Writer of the Year Award 2005</b><br><br>4000 Champagnes, unprecedented in scope, plunges readers into the culture, history, and potential of this treasured beverage. Rich in description and practical in its application, 4000 Champagnes is divided into two main sections. The first is a passionate and comprehensive account of the Champagne region and its wines. It includes chapters on champagne's history, winemaking methodology, growing conditions, food matches, labels, a tour of the towns and villages of the French region, and sparkling wines from across the globe. In the book's groundbreaking and expansive section of tasting notes, Richard Juhlin provides the reader with practical information culled from his personal experiences at over 4000 tastings. A detailed portrait of each champagne house precedes a rating and description of each of the wines tasted there. Such depth of insight from a single source has never before been available. Written in Juhlin's authoritative and often humorous voice, 4000 Champagnes is an indispensable buying and tasting tool and an entertaining account of the history of champagne. The book includes several "best champagnes" lists, champagne statistics, telephone numbers and addresses of thousands of champagne producers, and a glossary. 4000 Champagnes is the supreme guide to a drink that has come to epitomize luxury and elegance. | *$1,200.00 |
 | Pizza (Mitchell Beazley Food S.)
Brand: Octopus Publishing Group
La Pizza is a passionate account of the history of the Neapolitan pizza and the city itself. The pizza was born amid the poverty and exuberance of Naples. The classic Margherita and Marinara pizza are linked not only to the city's fresh produce of tomatoes, garlic, mozzarella, olive oil, and basil, but also to its history, religion, mythology, and street life. The author passionately relates the history of the pizza, from its origins as the food of the poor to its current status as the whim of the wealthy. 180 photographs beautifully evoke the street atmosphere, from the Vespas that swish by to the pizzerias where dough rises and wood burns steadily in the wood-fired ovens, where people flock at lunch time to eat the best pizza in the world. The book features 30 delicious recipes for all the classic, authentic pizzas you would expect, as well as modern twists, all based on genuine southern Italian ingredients. | *$169.99 |
 | French Food at Home
Brand: William Morrow Cookbooks
<p>When most people think of French food, they anticipate "complicated to make," "hard-to-find ingredients" or "too fancy." In <i>French Food at Home</i>, Laura Calder shows that great French food doesn't have to be any of that. The French cooking of everyday life is lighthearted, accessible, and suited to modern tastes. It's about creating a meal using easy-to-find local ingredients. And, above all, it's about slowing down and savoring the pleasures of good food, wherever you live.</p><p>Whether it's getting weeknight dinners on the table fairly fast (Basil Beef, Pickle Chops, or Carrot Juice Chicken) or leisurely cooking for dining at a slightly slower pace (Lamb Tagine, Holiday Hen, or Fennel Bass), Laura Calder shares recipes that she's created at home in her own French kitchen. Balance these with just the right side dishes (Olive Potatoes, Buttery Two Tomatoes, or Endives with Honey and Golden Raisins). And, for a special meal, bookend main dishes with a first course (Orange Asparagus, Toast Soup, or Beet Stacks) and a dessert (Nutty Figs, Fireplace Camembert, or Coffee Pots).</p><p>You'll enjoy reading <i>French Food at Home</i> as much as cooking from it. About her Camembert Salmon, Laura writes, "You're thinking, 'Ugh, she's got to be kidding.' But this is no mental lapse; just because it's strange to the ear doesn't mean it will be to the tongue." Or, for the Lemon Tart of My Dreams: "There are more recipes for lemon tart out there than you can shake a stick at. Some have candied lemon slices afloat on top like so many shipwrecked unicycles; others, for reasons I cannot divine, are hell-bent on involving ground almonds ... But all I want in a lemon tart is the plainest possible thing: flat, smooth, and puckering with intense lemon flavor."</p><p>From apéritifs to desserts, Laura offers recipes ranging from easy to those that need just a little extra effort. From dishes that are ready in minutes to those slow and savory, from traditional to contemporary, <i>French Food at Home</i> lets you bring French food to your home.</p> | *$500.00 |
 | Concepts in Wine Chemistry
Brand: Wine Appreciation Guild
World renowned physical chemist who is a practicing winemaker and university professor. Author of the best selling Winery Technology & Operations. This is the product of his years of research and practical winemaking experience. The state-of-the art and science based on all current literature is covered. All aspects of the chemistry of wine and its production based on the components and transformation of grape juice and the chemical changes of fermentation, aging, cellaring and packaging. Emphasis is on the current knowledge of improving wine quality. | *$79.95 |
 | Exotic Tastes of Sri Lanka
Brand: Hippocrene Books
The breathtaking island of Sri Lanka lies in the Indian Ocean, separated from southeastern India by a mere 30-mile chain of shoals. This proximity to India has had an inevitable effect on Sri Lanka's cuisine, as did the successive Portuguese, Dutch, and British occupations. However, over the centuries the majority of these dishes have been modified to suit the local palate. Exotic Tastes of Sri Lanka highlights the gamut of flavors of this cuisine, which runs from hot and spicy to comforting and mild. <P>The chapters of Exotic Tastes of Sri Lanka are devoted to short eats (appetizers), salads, staples, vegetarian dishes, poultry, meat and egg recipes, seafood preparations, desserts, and sweetmeats (treats). An array of exotic ingredients that is key and integral to Sri Lankan cuisine enhances the dishes. For instance, gambooge, with its uniquely sour flavor, is often used in traditional seafood preparations like Fish Ambul Thiyal, while either grated coconut or coconut milk intensify most recipes, including Pumpkin Kalu Pol Curry. Local staples are delectable works of art, such as exquisite Stringhoppers, Hoppers, and Pittu. <P>Since the entrées revolve around the nation's favorite ingredient, rice, the loosely coined term "rice and curry" best describes Sri Lankan cuisine. Other staple ingredients include coconut (milk, oil, grated), as well as aromatic herbs and spices such as curry leaves, mint, coriander and fennel seeds, and cloves. Sri Lanka offers a particularly impressive repertoire of vegetarian and seafood preparations. <P>Sample menus, explanations of spice uses and availability, typical cooking techniques, and descriptions of traditional utensils complement the 157 recipes, all adapted for home cooks. | *$452.70 |
 | Natural Food Colorants: Science and Technology (Ift Basic Symposium)
Brand: CRC Press
This work focuses on the preparation, structure, chemistry, functional properties, stability, handling and applications of naturally-derived colorants approved for use in food products in the USA, Europe and Asia. It presents studies that investigate whether natural colorants reduce risk of heart disease, specific types of cancer, and other conditions. | *$119.95 |
 | El maestro y Margarita (Spanish Edition)
Brand: Editorial Lectorum
Esta e sun anovela dentro de otra. Por un aparte, la llegada del diablo a Moscu y le repercusion que eso tiene en la vida de Margarita y su amante el Maestro, y por otra, la admirable novela escrita por el Maestro sobre Poncio Pilato y Jesucristo. | *$522.24 |
 | KitchenAid Great Baking and More
Brand: Publications International | *$9.98 |
 | Best Loved Kitchenaid (Best Loved)
Brand: Publications International, Ltd.
For both kitchen novices and experienced chefs, KitchenAid Best-Loved Recipes is a cookbook to cherish. This definitive cookbook will allow you to master classics such as Chocolate Chip Cookies and Angel Food Cake, or explore new and exciting dishes such as Vegetarian Sushi Maki. With more than 200 recipes that run the gamut from enticing appetizers to decadent desserts, this book includes everything you'll need to make dishes your family and friends will never forget. 256 pages, including a handy cooking glossary. | *$143.28 |
 | A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era As Seen in Hu Sihui's Yinshan Zhengyao (Sir Henry Wellcome Asian Series)
Brand: BRILL
Paul D. Buell, Ph.D. (1977) in History, University of Washington, Seattle, is Wissenschaftlicher Mitarbeiter at the Horst-Grtz-Stiftungs-Institut, Berlin. He has published extensively on the history of the Mongols including an Historical Dictionary of the Mongol World Empire (Scarecrow, 2003). E. N. Anderson, Ph.D. (1967) in Anthropology, Professor Emeritus of Anthropology, University of California, Riverside. A specialist in ethnobiology and human ecology with extensive field work, he is the author of Floating World Lost (University Press of the South 2007).Charles Perry, B.A. (1964) in Middle East Languages, University of California, Berkeley, is a Los Angeles-based writer specializing in the food history of the Islamic world. His writings include Medieval Arab Cookery (Prospect, 2000), with A.J. Arberry and Maxime Rodinson. | *$130.17 |
 | Food and Culture: A Reader
Brand: Routledge
<P>Food touches everything important to people: it marks social difference and strengthens social bonds. Common to all people, it can signify very different things from table to table. </P> <P><EM>Food and Culture</EM> takes a global look at the social, symbolic, and political-economic role of food. The stellar contributors to this reader examine some of the meanings of food and eating across cultures, with particular attention to how men and women define themselves differently through their foodways. Crossing many subjects, this innovative, first-of-its-kind in the field includes the perspectives of anthropology, history, psychology, philosophy, politics, and sociology. This is the classic text in the field, updated for the first time in a decade, and hailed as the "bible" in the field. A must use for any course on the anthropology or sociology of food. This book comes with a companion website, which you can visit at www.routledge.com/textbooks/978041597777 7</P> | *$136.84 |
 | My New Orleans: The Cookbook
Brand: Andrews McMeel Publishing | *$45.50 |
 | Professional Baking 5th Edition College Version w/CD-ROM with Study Guide Visual Food Lover's Guide and Professional Baking Methods Cards (4) Pkg Set
Brand: John Wiley & Sons | *$136.25 |
 | Craft Cider Making
Brand: Good Life Press
<DIV>This book is for anyone who wants to grow and to make good cider or even simple apple juice. Whether you have a back garden with a couple of apple trees, several acres of orchard deep in the countryside, or you're just 'getting apples from friends and neighbors every autumn, this book is for you. Here you can learn about the equipment you need, the techniques to use and just how they work as they do. You'll also learn what to do when things go wrong, and how to put them right! Packed with a wealth of practical experience and understanding, "Craft Cidermaking" is for beginners and old hands alike</DIV> | *$15.95 |
 | The Big Book of Juices and Smoothies: 365 Natural Blends for Health and Vitality Every Day (The Big Book of...Series) (Spiral-bound)
| *$1,478.49 |
 | The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro Cuoco (The Art and Craft of a Master Cook) (Lorenzo Da Ponte Italian Library)
Brand: University of Toronto Press, Scholarly P
<p>Bartolomeo Scappi (c. 1500-1577) was arguably the most famous chef of the Italian Renaissance. He oversaw the preparation of meals for several Cardinals and was such a master of his profession that he became the personal cook for two Popes. At the culmination of his prolific career he compiled the largest cookery treatise of the period to instruct an apprentice on the full craft of fine cuisine, its methods, ingredients, and recipes. Accompanying his book was a set of unique and precious engravings that show the ideal kitchen of his day, its operations and myriad utensils, and are exquisitely reproduced in this volume.</p><p>Scappi's Opera presents more than one thousand recipes along with menus that comprise up to a hundred dishes, while also commenting on a cook's responsibilities. Scappi also included a fascinating account of a pope's funeral and the complex procedures for feeding the cardinals during the ensuing conclave. His recipes inherit medieval culinary customs, but also anticipate modern Italian cookery with a segment of 230 recipes for pastry of plain and flaky dough (<em>torte</em>, <em>ciambelle</em>, <em>pastizzi</em>, <em>crostate</em>) and pasta (<em>tortellini</em>, <em>tagliatelli</em>, <em>struffoli</em>, <em>ravioli</em>, <em>pizza</em>).</p><p>Terence Scully presents the first English translation of the work. His aim is to make the recipes and the broad experience of this sophisticated papal cook accessible to a modern English audience interested in the culinary expertise and gastronomic refinement within the most civilized niche of Renaissance society.</p> | *$98.00 |
 | World Encyclopedia of Champagne and Sparkling Wine, Revised and Updated Edition
Brand: Wine Appreciation Guild
The first in-depth guide to sparkling wines of the world from champagne to California, Italy to Australia and beyond. A facinating first section describes the history of sparkling wine and proves beyond any doubt that it was the English rather then the French who first produced a fizzy wine. The main body of the encylopedia is devoted to profiles of the world's sparkling wine produces accompanied by tasting notes, recommendations for drinking and good value for young money. Another section lists the author's personal selection of sparkling wines to drink for the Millennium. Beautifully illustrated and designed with over 600 full color photographs and illustrations, this is the ultimate book for those who love the good things in life and who want to discover the best was to welcome in the new year. Tom Stevenson is the world's leading authority on Champagne. He is the author of 14 books and winner of 21 literary awards, including 13 for his works on Champagne. He has been voted Wine Writer of the Year three times! | *$55.00 |
 | Handbook of Vegetable Preservation and Processing (Food Science and Technology)
Brand: Marcel Dekker
Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation. <BR> | *$236.16 |
 | The Red Wine Headache Cookbook: Over 300 Simple and Delicious Recipe Ideas, Using Scientifically Tested Low Histamine Ingredients
Brand: Nucleus Books
Imagine a diet without meat: Quite easy, yes? Lots of people are vegetarian. Maybe you're one of them. Now imagine that diet without any cheese either - or tomatoes, or mushrooms, or nuts, or the popular meat substitutes. You're beginning to see the challenge faced by sufferers of Histaminosis every day. <P>Histaminosis (sometimes called Histamine Intolerance,) isn't some rare and exotic malady: There's a one in ten chance that you have it. Throughout the developed world, millions of people suffer food-borne histamine intolerance, making them feel rotten every day. Yet the symptoms are so common, and so varied, that most sufferers don't even know they're affected. They just know that they feel terrible most of the time. <P>Like an allergy, Histaminosis is a spectrum disorder: At the "mild" end, are those people who get allergy-like symptoms such as itching, hives, or a headache after drinking a glass of red wine; while at the severe end are those at risk of scrombroid poisoning, anaphylaxis and death. Most sufferers are somewhere between the two; enduring life marred by digestive problems, bloating, stomach pain, heartburn, acid reflux, IBS, tension or cluster headaches, migraines, PMT/PMS, heart palpitations (Arrhythmia), low blood pressure, hives (Urticaria), eczema, hay fever, asthma, or a dozen other apparently "idiopathic" complaints. In desperation, they resort to painkillers, antihistamines and antidepressants: none of which solve the problem, and which in the longer term actually make matters worse. <P>As with coeliac disease, Histaminosis medicines are only effective when combined with a modified diet. Indeed, most sufferers can manage their symptoms by diet alone. However, the foodstuffs that must be restricted are many of the staples of the modern western lifestyle; leaving frustrated sufferers wondering, "What can I eat?" | *$259.00 |
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