 | Bon Appetit 2011 Wall Calendar
Brand: Time Factory
This 12x12 wall calendar features Stephanie Marrott's colorful and whimsical chef paintings - a perfect addition to the kitchen of any cook! | *$139.97 |
 | Grand Livre De Cuisine
Brand: Ducasse Books
Today, Ducasse feeds his passion for cooking through restaurants all over the world and a professional-level cooking school. He is now ready to bring his know-how and enthusiasm to professional chefs and experienced home cooks, providing 700 recipes from French and Mediterranean cuisine that incorporate 100 basic ingredients and use 10 major cooking styles. Each dish is described in full, with recipes for accompaniments included; complete instructions for plating the entire dish are given as well. An extensive appendix offers an encyclopedia of ingredients as well as basic recipes (sauces, stocks, compound butters, and so on). Written in collaboration with five acclaimed French chefs and illustrated with more than 1,000 photographs and original drawings, Grand Livre de Cuisine will be an indispensable reference - and inspiration - for years to come. | *$148.70 |
 | Icelandic Food & Cookery
Brand: Hippocrene Books
The author includes favourites that have endured through the years and the best of recent dishes that still reflect Icelandic ingredients and cooking methods. Sample such delicacies as Grilled Rosemary-Flavoured Char, Braised Wild Goose with Fruit Stuffing and Bilberry Ice Cream. Home chefs will welcome the helpful chapters on Festive Food Traditions and Icelandic Ingredients. | *$399.95 |
 | The Jane Austen Cookbook
Brand: Amer Bar Assn
Jane Austen wrote her novels in the midst of a large and sociable family. Brothers and sisters, nieces and nephews, friends and acquaintances were always coming and going, and eating and drinking. Fortunately one of Jane's dearest friends, Martha Lloyd, lived with the family for many years and recorded in her "Household Book" over 100 recipes enjoyed by the Austens. This family fare, tested and modernized for today's cooks, is reproduced here, together with some of the more sophisticated dishes which Jane and her characters would have enjoyed at balls, picnics and supper parties. The introduction discusses Jane's own interest in food, as shown both in the novels and in her letters, and the importance of mealtimes and entertaining in the social life of her period (1775-1817), with the complete contents of Martha Lloyd's "Household Book" and the history of the manuscript, now in Jane Austen's House at Chawton, Hampshire. Delightful line drawings, prints and watercolours from contemporary sources illustrate the book. | *$149.99 |
 | Northwest Bounty : The Extraordinary Foods and Wonderful Cooking of the Pacific Northwest
Brand: Sasquatch Books
<b>This classic cookbook of Pacific Northwest cuisinewith Schuyler Ingles informed essays and Sharon Kramiss 300 wonderful recipesis available once again, now in an updated paperback edition.</b> <P> Considered by many to be the definitive cookbook of Pacific Northwest cuisine, this book reflects a deep knowledge of the region's ingredients: oysters and shellfish from sound and ocean, lamb and fruit from east of the mountains, and an intuitive sense of how it all comes together in the home kitchen. This is the one basic cookbook every Northwesterner should own. | *$16.95 |
 | Perfectionist
Brand: Michael Joseph
On the evening of February 24 2003, an astounding story broke into French radio and TV news bulletins, then raced around the world: Bernard Loiseau, France's most famous chef, had committed suicide. More than a surprise, it was simply unbelievable, because he was a man who had everything: a super luxurious hotel and restaurant holding three stars, the highest rating of the Michelin guide; media star status at home and an enviable reputation worldwide for the daring cuisine des essences he had invented; a great staff, entirely devoted to his cause; an attractive loyal wife and three beautiful young children. He was on top of the world, and yet he chose to end it all or was it was because he was on top of the world? Enigma. | *$138.39 |
 | Thai and South-East Asian Cookbook, the Ultimate: All the traditions, ingredients and techniques, with over 300 spicy and aromatic recipes illustrated step-by-step
Brand: Anness
This comprehensive volume is not just a guide to the delectable cooking of Thailand but also to the classic cuisines of Asia, from China through Korea and Japan, down through Burma, Thailand and Vietnam to the islands of Malaysia, Borneo, Indonesia and the Philippines. Each country has its own distinctive style of cooking, but they share a similar approach to food. This book is a magnificently photographed guide to the ingredients and cooking of Asia, filled with enticing, traditional recipes. | *$29.99 |
 | The Moose Cookbook: Over 100 Ways to Cook Your Moose
Brand: General Store Pub House
Tired of preparing your moose meat the same old way? How about Moose balls with Lemon sauce or Cranberry Moose Loaf or Burmese Ginger Moose or French Canadian Moose Pie or Moose and Sausage Gumbo?<BR>Find directions on how to make corned moose and home cured pastrami.<BR>There are over 10 marinades and 30 sauces especially for your moose cookery.<BR>Cook your moose with recipes from 28 different countries that have been adapted to the moose and made simple and easy to cook. | *$14.95 |
 | The Taste of Wine: The Art and Science of Wine Appreciation, 2nd Edition
Brand: Wiley
Emile Peynaud's Le Gout du Vin has long been considered the definitive book on winetasting by professional tasters. Now, this new English language second edition makes his timeless classic truly accessible to a new generation of American readers.<br><br>The Taste of Wine is Peynaud's complete examination of the science and practice of winetasting, with detailed treatment of the senses and how they function, tasting techniques and problems, wine balance and quality, winetasting vocabulary, training, and the art of drinking. A brilliant synthesis of the Bordeaux and Burgundy/Beaujolais schools of tasting, Peynaud's unique method combines the subjective description of wine with well-established scientific principles--forming an approach which is definitive, comprehensive, and free of esoteric jargon.<br><br>With a foreword by Michael Broadbent, this edition features Michael Schuster's excellent translation, which retains all of the wit and sparkle of the original while remaining faithful to Peynaud's precise vocabulary. The text is beautifully complemented by a carefully selected range of illustrations and full-color photographs, which give full expression to the principles and spirit of the book.<br><br>As vital to increasing our understanding of winetasting as it is to enhancing our appreciation of wine, The Taste of Wine will be savored by professionals and amateurs for generations to come.<br><br>This English translation of Emile Peynaud's Le Gout du Vin brings a new edition of this classic French work to an American audience for the first time. Erudite yet accessible, as beautifully written as it is scientifically documented, The Taste of Wine is, quite simply, the complete guide to the science and practice of winetasting. Covering all of the essential elements of the subject, from the physiology and experience of the senses to tasting techniques, vocabulary, training, and quality assessment, Peynaud's singular approach is a masterful combination of the empirical and statistical styles of winetasting--a blend as distinctive and enduring as wine itself.<br><br>Whether you are an oenologist, wine producer, wine merchant, restaurateur, or informed consumer, The Taste of Wine is now yours to enjoy . . . | *$213.90 |
 | Tim Love on the Lonesome Dove Trail
Brand: Dockery House Publishing
Tim Love has an uncanny knack of concocting a varied assortment of ethnic and cultural dishes, ingredients, and cooking styles, then taking them to a new level of urban western cuisine. His recipes represent some of the old West cooking traditions and Love ensures those traditions live on by recreating them as memorable and tantalizing dishes for a whole new generation. Expect to be surprised by Tim and his creative ways of blending new ideas with dishes from the 1800's. | *$135.00 |
 | Handbook of Food Processing Equipment (Food Engineering Series)
Brand: Springer
This book covers the design, selection, and operation of industrial equipment, used in the processing, storage and packaging of foods. Equipment design is based on the principles of transport phenomena and unit operations of Process Engineering, and the physical and transport properties of foods. Food quality and food safety aspects, related to food processing equipment, are emphasized. Food processing equipment is classified and described according to the basic unit operations, including mechanical transport, mechanical processing and separations, heat transfer operations, evaporation, dehydration, thermal processing, refrigeration/freezing, and mass transfer. Special equipment used in food packaging and novel food processing is also described. Typical numerical examples illustrate the sizing and selection of some important food processing equipment. Selected equipment suppliers are also listed. | *$201.75 |
 | Unit Operations in Food Engineering (Food Preservation Technology)
Brand: CRC Press
In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations. Initial chapters present transport phenomena basics for momentum, mass, and energy transfer in different unit operations. Later chapters present detailed unit operation descriptions based on fluid transport and heat and mass transfer. Every chapter concludes with a series of solved problems as examples of applied theory. | *$176.34 |
 | Beer: A Quality Perspective (Handbook of Alcoholic Beverages)
Brand: Academic Press
Brewing is humankind's oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product and much is known about its quality attributes and how they can be delivered to delight the consumer. This book details, with extensive referencing, the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. <br><br>* The only detailed book that specifically addresses the science of beer quality<br>* Addresses the various impacts on and perception of beer quality<br>* Includes expert insights based on real-world experience | *$107.23 |
 | Normal Values in Pregnancy
Brand: Bailliere Tindall
The 2nd Edition of NORMAL VALUES IN PREGNANCY is an invaluable resource to all professionals who care for pregnant women. In one handy reference, this pocket-sized guide contains normal maternal and fetal values from a variety of sources. Data is cited in both SI and imperial units, and is represented in graph form where possible.<br><br>Spanish version also available, ISBN: 84-8174-573-1 | *$51.95 |
 | Pescados y mariscos: Tecnicas y recetas de la escuela de cocina mas famosa del mundo (Le Cordon Bleu tecnicas culinarias series)
Brand: Blume | *$245.51 |
 | Colour in Food: Improving Quality
Brand: CRC Press
Colour is one of the most significant cues used by consumers to determine the quality of a food. While colour is usually assumed to be a property of the food itself, it is actually the individual's response to the visual signals generated by light on the product. An authoritative reference can best explain the ways that food colour and quality are assessed and how they can be improved to benefit consumers and the food industry.<BR><BR>Colour in Food: Improving Quality reviews how colour is perceived and measured, discusses food colour chemistry and stability, and presents ways that colour can be better controlled in food. With an emphasis on colour perception and measurement, Part 1 introduces the concept of the total appearance of food and examines the principles of instrumental colour measurement, models of colour appearance, colour measurement by colour reflectance, and sorting by colour. Part 2 covers colour control in food, focusing on the chemistry of food colorants, colour stability, genetic modification for colour enhancement, and developments in natural colourings.<BR><BR>Research into the colour of food, its chemistry, and the factors that affect it continues to attract enormous attention. This book is a valuable contribution to the field and a useful resource for food scientists and product developers, food marketers and distributors, and undergraduate and postgraduate students in food technology. | *$159.95 |
 | 500 Best-Ever Salads: Presenting Every Kind Of Salad From Appetizers And Side Dishes To Impressive Main Courses, With Cold And Warm Recipes, And Meat, ... Step-By-Step With 500 Colour Photographs
Brand: Anness
500 of the most, delicious, classic and creative salads for every occasion in one indispensable collection. | *$29.99 |
 | The Collectible Teapot & Tea Calendar 2008
Brand: Workman Publishing Company
Teatime is one of life's daintiest, most convivial and refreshing social rituals. What can be better than something that brings friends together for a good chat amidst a delicious array of cakes and other tasty tidbits, all accompanied by refreshing sips of tea carefully poured from a fine, c. 1780 Worcester pot beautifully embellished with oriental motifs and touched with gold? Or a rare, c. 1810 New Hall pot bedecked with flowers and leaves in pink and gold? Featuring rare and distinctive teapots arranged in beautiful settings, The Collectible Teapot & Tea Calendar is a joyful tribute to this special afternoon ritual. | *$149.95 |
 | Edible and Poisonous Mushrooms of the World
Brand: Timber Press
Mushrooms are among the most intriguing and striking inhabitants of the natural world, as highly regarded for their distinctive flavors and uses in cooking and medicine as for their sometimes strange, often beautiful shapes and forms. Some are medicinal, others poisonous or even lethal. <i>Edible and Poisonous Mushrooms of the World</i> is a well-rounded look at mushrooms, including their cultivation, ethnobotanical uses, and the fascinating roles they play in nature. The authors provide expert advice on how to identify and distinguish between edible and poisonous wild mushrooms and how to record important details, with suggestions for taking photographs and preparing spore prints. More than 250 stunning photographs accompany the text. Truly international in its coverage, this engaging introduction to the world of mushrooms will appeal to naturalists, students, photographers, chefs, hikers, and potential growers from around the world. | *$121.58 |
 | 8 Degrees of Ingredients
Brand: Beaver's Pond Press
<i>8 Degrees of Ingredients</i> is an essential, comprehensive cookbook for anyone suffering from food allergies, intolerance, or sensitivities. In addition to eliminating the top eight allergens from every recipe, this cookbook is 100 percent gluten- and dairy-free. Furthermore, <i>8 Degrees of Ingredients</i> is the first cookbook on the market to incorporate essential hypoallergenic cooking techniques directly into the recipes. This cookbook offers over 250 recipes for gourmet classics like Osso Buco and Turkey Tetrazzini, traditional favorites like Classic American Potato Salad and Meat Loaf, and comfort foods like Vanilla Pudding and Cream of Chicken Soup. | *$92.00 |
 | Sauce
Brand: Gold Street Press
<DIV>Here's a definitive book on sauce. The strikingly designed book includes over 200 recipes of sauces, dips, dressings and spreads. A feast for the eyes, the fresh ingredients are lined up in order of the process that the recipe calls for and beautifully displayed. Sonja Lee grew up in Oslo and has cooked in fine restaurants all over the world including New York with Alain Ducasse.</div> | *$30.00 |
 | The Complete Guide to Rum: A Guide to Rums of the World (Complete Pocket Guides (Paperback Triumph))
Brand: Triumph Books
This comprehensive book will increase your knowledge and teach you how best to enjoy the wide variety of rums available. | *$14.95 |
 | The Beauty of Chinese Yixing Teapots: And the Finer Arts of Tea Drinking
Brand: Times Editions | *$350.00 |
 | The Big Book of Low-Carb Recipes: 365 Fast and Fabulous Dishes for Sensible Low-Carb Eating
Brand: Duncan Baird
Low-carb diets are hugely popular, but many mistakenly include any kind of food so long as it's carb free. <i>The Big Book of Low-Carb Recipes</i> provides over 350 recipes that avoid common pitfalls of low-carb diets. These recipes include healthy fats, like those found in fish oils and avocados, which have been proven to reduce cholesterol and improve the heart. The book also demystifies the glycemic index, showing how this potent tool is key to eating the right carbs necessary to lose weight. The latest entry in the popular <i>Big Book</i> series, <i>The Big Book of Low-Carb Recipes</i> provides perfect recipes for a low-carb lifestyle. | *$19.95 |
| | Chipotle Mexican Grill, Inc. (CMG) - Financial and Strategic SWOT Analysis Review
Brand: MarketResearch.com | *$125.00 |
 | The Pudding Club Book: 100 Luscious Recipes from the Pudding Club
Brand: Trafalgar Square
A selection of traditional British puddings. | *$226.96 |
 | Oklahoma's Historical Centennial Cookbook
Brand: Tate Publishing & Enterprises | *$39.99 |
| | Mushrooms Demystified
Brand: Ten Speed Press
Simply the best and most complete mushroom field guide and reference book, MUSHROOMS DEMYSTIFIED includes descriptions and keys to more than 2,000 species of mushrooms, with more than 950 photographs. Mushroom authority David Arora provides a beginner's checklist of the 70 most distinctive and common mushrooms, plus detailed chapters on terminology, classification, habitats, mushroom cookery, mushroom toxins, and the meanings of scientific mushroom names. Beginning and experienced mushroom hunters everywhere will find MUSHROOMS DEMYSTIFIED a delightful, informative, and indispensible companion.<br><br><br><i>From the Trade Paperback edition.</i> | *$39.95 |
 | Silk Road Cooking: A Vegetarian Journey
Brand: Mage Publishers
This book is at once an exploration, a celebration, and a little-known tale of unity. It presents 150 delicious vegetarian dishes that together trace a fascinating story of culinary linkage. As renowned cookbook writer and teacher Najmieh Batmanglij explains, all have their origins along the ancient network of trade routes known as the Silk Road, stretching from China in the east to the Mediterranean in the west. On this highway moved not just trade goods but also ideas, customs, tastes and such basics of life as cooking ingredients. The result was the connecting and enrichment of dozens of cuisines. In Silk Road Cooking: A Vegetarian Journey, Najmieh Batmanglij recounts that process and brings it into the modern kitchen in the form of recipes that are venturesome and yet within reach of any cook. They are intended for vegetarian, partial-vegetarian and non-vegetarian alike-anyone who is looking for balanced, unusual and exceptionally tasty dishes. | *$50.00 |
 | Classic Indonesian Cooking: 70 traditional dishes from an undiscovered cuisine, shown step-by-step in over 250 simple-to-follow photographs
Brand: Anness
Here is a truly inspirational collection of recipes which typifies the rich and varied cuisine of these exotic islands. Indonesian food embraces the many culinary influences left by the traders who visited the islands over the centuries, resulting in su | *$9.99 |
 | Anthony Bourdain: No Reservations 2010
Brand: Sourcebooks, Inc.
<p><strong>I WRITE, I EAT, I TRAVEL ... AND I'M HUNGRY FOR MORE</strong></p> <p>Always unexpected and wildly entertaining, Anthony Bourdain is a rock-and-roll chef with a taste for travel that takes him to the corners of the earth in search of his next great meal. His passion for good food, twisted sense of humor, and ability to connect to the locals make him the perfect travel host and companion.</p> <p> This collection of stunning travel photography and insider recommendations follows Anthony Bourdain around the globe, highlighting his unforgettable experiences as TV's most outspoken travel host.<br> <br> </p> | *$300.00 |
| | Professional Cooking 7th Edition College Version w/CD-ROM with Visual Food Lovers Guide Set
Brand: John Wiley & Sons | *$117.50 |
 | SOUP BOWL WEST
Brand: Random House | *$500.00 |
 | Appreciating Whisky: The Connoisseur's Guide to Nosing, Tasting, and Enjoying Scotch
Brand: HarperCollins UK
<DIV><DIV>As with fine wines, there is a social cachet in being able to "appreciate" a good Scotch. But how exactly do you learn this skill? This illustrated book offers the reader detailed, structured tuition on how to develop his or her palate for whisky. Readers are taken on a detailed tour of how whisky is produced, what each of its constituents and each of the stages of its manufacture bring to the final product. With this grounding, they are then introduced to the various chemical processes at work during distillation and maturation that give each whisky its distinct characteristics. Using specific popular whiskies which readers are encouraged to have to hand as they work through the book, they are taught how to recognise what it is they are tasting and smelling, and how to describe this in the language of the experts. Armed with this knowledge, readers should ultimately be able to develop their own informed impressions of the whisky they drink, rather than receive them second-hand from books.</DIV></DIV> | *$22.99 |
 | Biodynamic Wines (Classic Wine Library)
Brand: MITCH
<DIV>This pioneering look at Biodynamic wines is the first complete reference on the topic and the principles used in their creation. Award-winning wine writer Monty Waldinâa leading authority on the subjectâfeatures more than 200 Biodynamic wine producers from around the world. He details their wines and rates them once for their overall quality in relation to environmental impact, and then again for value. <BR> <BR></DIV> | *$149.75 |
 | Simple 1-2-3 Slow Cooker Recipes
Brand: Publications International | *$12.98 |
 | Simple French Cooking: The very best of a classic cuisine made easy, with 200 delicious and authentic dishes shown step by step in more than 800 photographs
Brand: Anness
France has a culinary tradition that is the most renowned in the world--from the sun-drenched specialities of Provence, through the lusty, full-bodied dishes of Burgundy at the country's heart, to the classic seafoods found along the Atlantic coast. | *$19.99 |
 | The Polish & Russian Classic Cookbook: 70 traditional dishes from Eastern Europe shown step-by-step in 250 photographs
Brand: Anness
Poland, Russia and the Ukraine are countries famous for their inventive use of simple, fresh ingredients. This book is a comprehensive and fascinating collection of recipes that have been gathered from this region, which stretches from the Baltic Sea in | *$9.99 |
 | Chemistry of Spices (Cabi)
Brand: CABI
Spices are high value, export-oriented crops used extensively in food and beverage flavourings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of active components in spices as well as the relationship between the biological activity and chemical structure of these secondary metabolites. A wide variety of phenolic substances and amides derived from spices have been found to possess potent chemopreventive, anti-mutagenic, anti-oxidant and anti-carcinogenic properties. Representing the first discussion of the chemical properties of a wide cross section of important spices, this book covers extensively the three broad categories of plant-derived natural products: the terpenoids, the alkaloids and the phenyl propanoids and allied phenolic compounds. Spice crops such as black pepper, ginger, turmeric and coriander are covered with information on botany, composition, uses, chemistry, international specifications and the properties of a broad range of common and uncommon spices. | *$132.65 |
 | Food Processing Technology: Principles and Practice, Second Edition (Woodhead Publishing in Food Science and Technology)
Brand: CRC Press
The first edition of Food Processing Technology was quickly adopted as the standard text by many food science and technology courses. While keeping with the practice of covering the wide range of food processing techniques, this new edition has been substantially expanded to take account of the advances in technology that have taken place since the publication of the first edition.<BR><BR>The Second Edition includes new chapters on computer control of processing, novel 'minimal' technologies, and Ohmic heating, and an extended chapter on modified atmosphere packaging. It is a comprehensive - yet basic - text that offers an overview of most unit operations, while at the same time providing details of the processing equipment, operating conditions and the effects of processing on the biochemistry of foods.<BR><BR>The book is divided into five parts, in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the formulae required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods. By combining food processing theory and calculations with descriptions of commercial practice and results of scientific studies, Food Processing Technology: Principles and Practice, Second Edition helps readers make attractive saleable products and extend the shelf-life of foods. | *$98.95 |
 | All About Coffee (Hardback)
Brand: Benediction Books
This classic volume covers every aspect of coffee,--its history, production, and enjoyment. An encyclopaedic Bible of coffee. | *$49.99 |
 | Taste of Colombia
Brand: Villegas Editores
<div>It is hard to find a corner of the world where celebrations are not linked to food in one way or another. Sharing a meal, cooking special dishes, and eating symbolic foods are rituals-almost inadvertent ones-that are present in all cultures and that make up the gamut of what is known as culinary specialties or ethnic food. This 224-page book is a complete tour through Colombian cuisine, illustrated with 199 exceptional color photographs by Hans Doring that enable us to appreciate the succulent appearance of each dish and of its various ingredients. Due to Colombia's geographical and cultural variety, this country has a vast culinary repertoire that is deep rooted in its history: the native Indian and the Spaniard traditions finely seasoned at times by a pinch of African and by the various influences of immigration. This book is a treasure chest of more than 133 recipes form the diverse regions of Colombia, described with just the right amount of detail to obtain a perfect meal. <br></div> | *$65.00 |
 | The Scotch Whisky Directory
Brand: Mainstream Publishing
<DIV>In his earlier work, <I>Appreciating Whisky,</I> Phillip Hills introduced the novel if obvious idea that what matters about any liquor is its taste. Now, in <I>The Scotch Whisky Directory,</I> he has devised an easy but original way of presenting the individual flavors of whisky by means of a simple graphic. He applies this system to all the more important brands, showing what flavors are to be found in each. The judgments regarding the flavors have been made by four leading experts, recruited specially for the purpose. The result is an accessible, reliable, and objective consumer guide to how whiskies taste. Profiling 260 varieties, and highly illustrated with flavor charts and whisky labels, this book sets a benchmark for all future discussions of whisky or any other spirits.</DIV> | *$120.97 |
 | Chile Peppers 2010 Wall Calendar
Brand: Zebra Publishing
12 x 12 wall calendar | *$13.99 |
 | Tandoor: The Great Indian Barbecue
Brand: Overlook Hardcover
Cooking in baked-clay ovens dates back to images found on wall paintings in ancient Egypt and Mesopotamia, and the Indian version-tandoor-can rightly claim to be one of the world's oldest methods of cooking. In this definitive work on the subject, expert Ranjit Rai presents over 70 recipes covering virtually every lamb, fish, poultry and kebab dish prepared in this ancient style. It has a section on breads, and also includes a number of vegetarian dishes, as well as comprehensive listings of marinades and tenderizers, chutneys and relishes. Prefacing each recipe is a detailed background on its history and provenance (as well as some generous sampling from various ancient cooking sutras).<br><br><i>Tandoor</i> is above all designed for easy use, and all recipes are presented clearly and many are accompanied by beautiful full color photographs. This is the last word on this wonderful and very popular cuisine. | *$435.00 |
 | Hot! - Make Your Own Sauce!
Brand: Lulu.com
Making Hot Chili Sauce.
Why am I telling you how to make hot sauce when you can buy the stuff? Well, three good reasons. Firstly, because it's fun! You can organize chilli competitions with your friends, who can aim for the hottest or the best attempt to recreate your own favorite commercial brand, the options are endless. Second, the process of making your own sauce will teach you a lot about the sauces you can buy, not least the work that goes into them, but also about the impact that the various ingredients have on the final flavor. Third, I don't think you'll stop buying sauces, quite the reverse, you'll want to try more and more - you've been warned! All that said, really, just have fun! | *$226.97 |
 | Mary Berry's New Aga Cookbook (+)
Brand: Headline Book Publishing
<DIV><DIV>Mary Berry, queen of cooking on the range, has written the first cookbook to bring Aga cookery up to date. Aga cuisine need no longer be confined to stews and casseroles. Mary Berry shows how to cook contemporary and delicious food such as grilled vegetables, Baked Thai Curry, and Filo Parcels with Ricotta and Spinach. The recipes are complemented with detailed introductory material that shows you how to get the very best from your Aga, whether a new convert or an established devotee.</DIV></DIV> | *$250.00 |
 | True Grits: Recipes Inspired by the Movies of John Wayne
Brand: Citadel
From the Alamo Burger to Donovan's Beef, from the Quiet Man Corned Beef and Cabbage to the Crumb Buns of Katie Elder, "True Grits" features 100 recipes inspired by the Duke's greatest films. Each movie from which a recipe comes is examined in a brief essay and in many classic photos. | *$130.00 |
 | Cocina con lógica : técnicas y conceptos de la cocina de l'Estany Clar
Brand: UNKNOWN
El autor, Jordi Cruz, chef del restaurante Estany Clar, demuestra en este libro las ventajas de cocinar en el vacÃo, asà como cocinar a baja temperatura utilizando todo tipo de ingredientes y de extractos, jugos o esencias. Todas sus 69 recetas están descritas con una precisión clara. Conjunto coherente de platos que respeta los valores tradicionales de la cocina y también se aprovecha de técnicas de cocina moderna para lograr resultados óptimos. Además, este libro también contiene diferentes técnicas de texturización, como en el frÃo, el aire, espumas, cuaja, esencias, cremas, y los usos del aceite de oliva en la cocina, tales como espaguetis de aceite. Edición revisada y ampliada.
The author, Jordi Cruz, chef of Estany Clar restaurant, demonstrates in this book the advantages of cooking in a vacuum, as well as cooking in low temperatures using all types of ingredients and extracts, juice, or essences. All of its 69 recipes are described with clear precision. Coherent collection of dishes that respects traditional cooking values and also takes advantage of modern cooking techniques to achieve optimal results. In addition, this book also contains different techniques such as texturization in the cold, air, foams, curdles, essences, creams, and uses of olive oil in the kitchen such as spaghettis of oil. Revised and expanded edition. | *$249.99 |
 | The Old World Kitchen: The Rich Tradition of European Peasant Cooking
Brand: Akadine Pr
Within the ken of the kitchen, the most basic elements of history, economy, and geography are carried by hand through time; recipes are records of that transmission, keeping culture in seasoned anecdotes. Such tales, told through many generations, provide the contents of Elisabeth Luardâs compendium of European peasant cooking. The more than 500 recipes Luard has collected are emblems of parochial lore and family tradition, of common wisdom and cunning necessity, and they treat every imaginable aspect of taste and appetite. The preparations described here are, as Luard writes, âthe âmother-recipesâ from which all European cookery springs. . . . For most of us . . . they are as integral a part of our past, and of what shapes and nourishes us today, as our literature and songs, our paintings and technology.â We couldnât agree more. | *$176.64 |
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