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Books aren't just practical -- they can also add warmth to a room. For a great finishing touch in the living room, office, or bedroom, add bookshelves lined with beautifully bound books, fun bookends, and other accessories. You can also shop a range of coffee-table books, which add decorative touches and serve as great conversation starters.
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From Portland s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and p...izzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you re ready to take your baking to the next level, follow Forkish s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread. Winner of the 2013 James Beard Foundation Book Award for Baking and Dessert Winner of the 2013 IACP Cookbook Award for Baking: Savory or Sweet read more

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Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to ad...d flavor, and this is the book that shows you how! For the first time in print, Jeff Phillips is sharing the information he has compiled on his incredibly popular website, www.smoking-meat.com. With step-by-step instructions on how to choose, set up, and modify your own charcoal, gas, or electric smoker, Jeff guides you through your smoking session with the patience that is unique to an experienced pitmaster. Once you ve chosen your smoker and got the knack of some basic techniques, Jeff encourages you to cut loose and experiment to develop your own smoky sensations. Best of all, you can use your basic backyard grill to give smoking meats a try, then decide whether to invest in a smoker. read more

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Pressure cooking made easy! Few could boast having more expertise in pressure cookery than Bob Warden! He has introduced over 800,...000 QVC customers to the convenience and deliciousness of cooking under pressure. Slow Food Fast and Quick and Easy Pressure Cooking, his previous pressure cooker books, have sold over 200,000 copies, and have been said to be the foremost books on pressure cooking. Now, Warden s entirely new pressure cooking cookbook, Great Food Fast, looks to redefine pressure cooking all over again. In less than three months, Great Food Fast has sold nearly 100,000 copies on QVC alone, and continues to garner national televsion exposure. read more

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Vegan chef of one of the top 50 food blogs on the Web, HappyHerbivore.com, Lindsay Nixon, gives hundreds of thousands of her follo...wers recipes each month, showing that the vegan diet is not only healthy but delicious, too. Now, Nixon combines some of her tastiest recipes in The Happy Herbivore Cookbook, each made with no added fats, using only whole, plant-based foods. It s easy to make great food at home using the fewest number of ingredients and ones that can easily be found at any store, on any budget. The Happy Herbivore Cookbook includes: • A variety of recipes from quick and simple to decadent and advanced • Helpful hints and cooking tips, from basic advice such as how to steam potatoes to more specific information about which bread, tofu or egg replacer works best in a recipe • An easy-to-use glossary demystifying any ingredients that may be new to the reader • Healthy insight: Details on the health benefits and properties of key ingredients • Pairing suggestions with each recipe to help make menu planning easy and painless • Allergen-free recipes, including gluten-free, soy-free, corn-free, and sugar-free With a conventionally organized format; easy-to-follow, step-by-step instructions; nutritional analyses, colorful photographs; funny blurbs at the beginning of each recipe; helpful tips throughout; and chef s notes suggesting variations for each dish, even the most novice cook will find healthy cooking easy and delicious! ISBN-13: 9781935618126 Publisher: BenBella Books, Inc. Publication date: 2/1/2011 Edition description: Original Pages: 320 Sales rank: 58,993 Product dimensions: 7.18 (w) x 11.06 (h) x 0.83 (d) read more

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A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of fea...sts, famines, and three generations With startling beauty and sardonic wit, Anya von Bremzen tells an intimate yet epic story of life in that vanished empire known as the USSR a place where every edible morsel was packed with emotional and political meaning. Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, drab, naively joyous, melancholy and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return. Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, in its full flavor, both bitter and sweet, Anya and Larisa, embark on a journey unlike any other: they decide to eat and cook their way through every decade of the Soviet experience turning Larisa s kitchen into a "time machine and an incubator of memories.? Together, mother and daughter re-create meals both modest and sumptuous, featuring a decadent fish pie from the pages of Chekhov, chanakhi (Stalin s favorite Georgian stew), blini, and more. Through these meals, Anya tells the gripping story of three Soviet generations masterfully capturing the strange mix of idealism, cynicism, longing, and terror that defined Soviet life. We meet her grandfather Naum, a glamorous intelligence chief under Stalin, and her grandmother Liza, who made a perilous odyssey to icy, blockaded Leningrad to find Naum during World War II. We meet Anya s hard-drinking, sarcastic father, Sergei, who cruelly abandons his family shortly after Anya is born; and we are captivated by Larisa, the romantic dreamer who grew up dreading the black public loudspeakers trumpeting the glories of the Five-Year Plan. Their stories unfold against the vast panorama of Soviet history: Lenin s bloody grain requisitioning, World War II hunger and survival, Stalin s table manners, Khrushchev s kitchen debates, Gorbachev s disastrous anti-alcohol policies. And, ultimately, the collapse of the USSR. And all of it is bound together by Anya s passionate nostalgia, sly humor, and piercing observations. Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses. read more

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?Anyone can cook in the French manner anywhere,? wrote Mesdames Beck, Bertholle, and Child, ?with the right instruction.? And here... is the book that, for forty years, has been teaching Americans how. Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because: ? It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection. ? It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations bound to increase anyone s culinary repertoire. ? It adapts classical techniques, wherever possible, to modern American conveniences. ? It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse. ? It offers suggestions for just the right accompaniment to each dish, including proper wines. Since there hasnever been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. read more

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This is the only slow cooker book for busy people. With over 400 recipes, The Best Slow Cooker Cookbook Ever saves time and money ...week after week with easy meals that keep one eating well at home every day. From Old-Fashioned Chicken Pot Pie to Mexican Hot Chocolate Lava Cake, this cookbook contains recipes for everything from soups and roasts to cobblers and puddings, inspiring night after night of great meals. Prep a few ingredients, toss them in the pot, and let the cooker work its magic while you re gone for the day. Return to a slow-cooked, deeply flavored, great-smelling dinner for you and your familyevery night! read more

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This cookbook is an indispensable reference for modern couples looking to spend quality time together in the kitchen. Inside are m...ore than 130 recipes for both classic and contemporary cooking that are perfect for day-to-day deux and special occasions with family and friends. More than a collection of recipes, The Newlywed Cookbook is also a guide to domestic bliss. Author Sarah Copeland, a newlywed herself, knows that sourcing, cooking as well as sharing food together at the table makes for a happy couple! This beautiful and sophisticated contemporary cookbook is the new go-to for brides and grooms. ISBN-13: 9780811876834 Publisher: Chronicle Books LLC Publication date: 12/28/2011 Pages: 304 Sales rank: 55,263 Product dimensions: 8.90 (w) x 10.10 (h) x 1.30 (d) read more

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$23.12 $29.99
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Hi, y all! This book is my proudest achievement so far, and I just have to tell y all why I am so excited about it. It s a book of... classic dishes, dedicated to a whole new generation of cooks for every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. We re blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generation s worth of stovetop secrets on to my family, and yours. I ve 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 and Sons, but nearly all of these recipes are brand-new and I think you ll 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. Here s to happy cooking and the best part, happy eating, y all! Best dishes, Paula Deen read more

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The 17 Day Diet offers a lifetime plan for shedding pounds fast in a safe and lasting way. With a diverse list of foods recommende...d in every phase, New York Times bestselling author Dr. Mike Moreno offers a delicious and effective way to get healthy. The program is structured around four 17 day cycles: Accelerate the rapid weight loss portion, which helps flush sugar and fat storage from your system Activate the metabolic restart portion, with alternating low and high calorie days to help shed body fat Achieve the phase that involves learning to control portions and introducing new fitness routines Arrive a combination of the first three cycles to keep good habits up for good. On weekends, enjoy your favorite foods! Each cycle changes your calorie count and the food that you re eating. This is not a diet that relies on a tiny list of approved foods, grueling exercise routines, or unrealistic calorie counts that leave you hungry and unfulfilled. Moderation and proper portions are key factors in the 17 Day Diet the trick is to figure out the foods and routines that work best with your real lifestyle. Now, The 17 Day Diet Cookbook is here to help you meet your weight loss goals in a healthy and delicious way. Packed with brand-new recipes, The 17 Day Diet Cookbook offers an easy way to prepare healthy meals at home that will appeal to the whole family. Divided by cycle, the cookbook contains easy recipes for breakfasts, lunches, dinners, snacks, and desserts. Designed for the busy home cook, these nutritious and tasty dishes take about half an hour of active preparation and do not taste like diet food. You will be able to craft great meals that will satisfy everyone you re feeding while helping you reach your weight loss goals. *** As a family practice physician and an advocate of preventive health, I believe healthy food can still be wonderful. I refuse to accept that a diet has to involve going to extremes or that diet food has to taste like cardboard. It doesn t! It just has to be thoughtfully prepared, in a reasonable amount of time, and taste incredibly good. That s the kind of food you ll find in this book. I know you want meals that are quick and healthy. You want them to taste wonderful, you want them to help you lose weight, and you want them now! Seems like a tall order, but that s what these recipes deliver. I encourage you to try several of these recipes each week to reap the benefits. Maybe the Tuscan Pork Tenderloin will become a new favorite, or the Mexican Chocolate Pudding can take over as your go-to dessert. Maybe you ll love the Curried Poached Halibut or start making Oven-Barbecued Chicken all year round. Just start with a cycle s worth of meals, and do it. Having the right ingredients on hand, plus kitchen equipment that makes preparation easier, will make cooking quicker and more healthful. With every new recipe you try, you will discover low-fat and low-carb cooking tips; healthy methods of food preparation; ways to cut the fat, sugar, calories, and cholesterol; and how to use fresh herbs and spices to add flavor. Consider these tools to help you get your weight under control. The more weight loss tools you have, the more successful you will be. Enjoy! Dr. Mike ISBN-13: 9781451665819 Publisher: Free Press Publication date: 3/27/2012 Pages: 224 Sales rank: 49,061 Product dimensions: 7.70 (w) x 9.20 (h) x 1.00 (d) read more

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Fix-It and Forget-It NEW Cookbook, with full-color photography throughout, offers 250 new and fully tested recipes to make in a sl...ow cooker. Fix-It and Forget-It is the series of cookbooks responsible for getting slow cookers out of cupboards and back onto kitchen counters, selling more than 11 million cookbooks since the series launched. Now, after years of developing and testing hundreds of recipes, Stage 2 of the successful series has launched with Fix-It and Forget-It NEW Cookbook, in full color, by New York Times bestselling author, Phyllis Good. Fix-It and Forget-It NEW Cookbook, with full-color photography throughout, offers 250 new and fully tested recipes to make in a slow cooker. Slow Cooker Pizza, Barbecued Turkey Cutlets, Balsamic-Glazed Pork Ribs, Ginger Pot Roast, Pasta Vanessa, and Chiles Rellenos (among the Main Dishes). Sweet Potato Pudding with Cardamom, Eggplant Creole, Rosemary Carrots, and Party Walnut Broccoli (among the Vegetables). Cranberry Almond Bread, Festive Strawberry Loaf, Mexican-Style Cornbread, and Whole Wheat Oatmeal Bread (among the Breads). Creamy Tomato Basil Soup, Corn and Shrimp Chowder, Curried Chicken Chowder, and Turkey Pumpkin Black-Bean Chili (among the Soups). Omelet Camping Casserole, Creamy French Toast with Peaches, and Baked Oatmeal (among the Breakfasts and Brunches). Salmon-Stuffed Mushrooms, Hot Wings Dip, Hot Buttered Lemonade, and Rosemary Walnuts (among the Appetizers, Snacks, and Beverages). Chocolate Peanut Butter Cake, Mocha Bread Pudding, Slow Cooker Crème Brulee, and Pumpkin Pecan Pie (among the Sweets and Desserts). Chicken, Beef, and Vegetable Stocks; Easy Ketchup; Homemade Yogurt; and Homemade Cream of Mushroom Soup (among the Everyday From-Scratch Basics). Each recipe is easy to follow and requires a minimum of ingredients and equipment. Helpful Tips are included with many of the recipes. Phyllis Good believes that slow cookers are helpful appliances for both beginner and experienced cooks alike. The recipes in the book that require very little prep time or skills are labeled ?Quick and Easy.? (Those recipes even have their own Index!). The unmarked recipes are a little more complex, but they aren t hard to prepare. Fix-It and Forget-It NEW Cookbook is a big, full-color, useful cookbook, which, in addition to recipes, offers: ?Your Slow-Cooker Guidebook Things You ll Be Happier Knowing!? Answers to ?FAQs?, such as: Which slow cooker is best for me? How hot and fast does my slow cooker cook? How can I keep foods from overcooking? Simple tricks for cooking more delicate foods in a slow cooker, such as pasta, chicken breasts, and fish. Charts of safe cooking temperatures for meats, and approximate slow-cooker temperatures. ?Your slow cooker is capable of a lot more than you might have imagined,? Ms. Good emphasizes. ?Remember, it works for you!? read more

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Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, th...e revered Thomas Keller turns his imagination to the American comfort foods closest to his heart flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust s madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. In Ad Hoc at Home a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics. Winner of the 2010 James Beard Foundation Book Award for General Cooking read more

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Combining the winning elements of proven training approaches, motivational stories, and innovative recipes, No Meat Athlete is a u...nique guidebook, healthy-living cookbook, and nutrition primer for the beginner, every day, and serious athlete who wants to live a meatless lifestyle. Author and popular blogger, Matt Frazier, will show you that there are many benefits to embracing a meat-free athletic lifestyle, including: - Weight loss, which often leads to increased speed - Easier digestion and faster recovery after workouts - Improved energy levels to help with not just athletic performance but your day-to-day life - Reduced impact on the planet Whatever your motivation for choosing a meat-free lifestyle, this book will take you through everything you need to know to apply your lifestyle to your training. Frazier provides practical advice and tips on how to transition to a plant-based diet while getting all the nutrition you need - using the power of habit to make those changes last - and offers up menu plans for high performance, endurance, and recovery. Once you ve mastered the basics, Matt delivers a training manual of his own design for runners of all abilities and ambitions. The manual provides training plans for common race distances and shows runners to create healthy habits, improve performance, and avoid injuries. No Meat Athlete will take you from the start to finish line, giving you encouraging tips, tricks, and advice along the way. read more

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Anyone with a family knows that settling down means stepping things up changing the way you live and eat for the better. My first ...solo cookbook, Jamie Deen s Good Food, is truly reflective of my "grown up" life as a husband, father and cook my personal style, tastes and values, which always includes sitting down together as a family over a home-cooked meal that everyone can enjoy. In this book I put my personal and professional skills to the test to create great family dishes that are fresh, seasonal, healthy, and appeal to adults and kids alike. Broken down into simple chapters like From the Ground Up, Soup Kitchen, By Sea, Hand Holdin , and The Big Payoff. And for some additional fun, flip the book over to see the special Rooster s Café section featuring a handful of my 6-year-old son Jack s kid-friendly recipes that I hope will have the same positive impact on young cooks as the first cookbook Momma gave me. Each of the 125 tried and true recipes in this book includes accompanying photography, prep and cooking times, helpful tips such as how to dress up a meal for adults (or dress it down for the kids), inspiring ideas for leftovers or how to pick the right produce. Of course, this book wouldn t be complete without my family s influence, so I ve included photographs of my mama Paula, my brother Bobby, my Uncle Bubba, my beautiful wife Brooke, and our two precious boys Jack and Matthew. I m also happy to give y all an insider s look at our unique city, Savannah, and the surrounding low country. I ve included personal family stories for each chapter and my suggestions for the perfect pantry and spice rack all in the hopes to get your whole family enthusiastic about cooking and eating well. From a Roasted Tomato Soup with Grilled Cheese Croutons to a Homemade Black Bean Burger with Pico de Gallo, Crispy Parmesan Chicken Cutlets with Arugula and Avocado to Grilled Salmon on White Wine Soaked Cedar Planks, Jack s Favorite Toffee Blondies to The Deen Family Eggnog, Collard Greens with Drop Corn Dumplings and a special section on Bits and Pieces to help you with your basics, I really believe that the recipes in my book will bring as much satisfaction and happiness to your home as they ve brought to ours. read more

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Millions of people have already discovered how to get healthy, lose weight, and keep it off and you can too! The Atkins Nutritiona...l Approach? is the proven weight loss program that enables you to enjoy the foods you love on the road to good health, increased energy, and a greater sense of well-being. With Dr. Atkins New Diet Revolution you get everything you need: essential medical and nutritional information, a helpful carbohydrate gram counter, low-carb meal plans and dozens of mouth-watering recipes for everything from appetizers to entrees to desserts. Start your new life today; become a healthier, fitter, happier you. It all begins with Atkins! ISBN-13: 9780060012038 Publisher: HarperCollins Publishers Publication date: 12/4/2001 Format: Mass Market Paperback Edition description: Completely Updated Pages: 560 Sales rank: 61,645 Product dimensions: 4.18 (w) x 6.75 (h) x 1.12 (d) read more

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Join New York Times bestselling author Guy Fieri, host of the hugely popular Food Network show Diners, Drive-ins and Dives, as he ...takes you on a tour of 60 more of the best local restaurants across America, as featured in his very favorite episodes. Bursting with his iconic personality, the book will follow his hot-rod trips around the country, mapping out the best places you ve never heard of. Wherever he goes, Guy showcases the amazing personalities, the fascinating stories, and most important, the outrageously good food provided by these American treasures. Replete with recipes, photos, and memorabilia, and featuring Guy s hilarious voice and rampant enthusiasm for these hidden culinary gems, UNTI DINERS #2 is the perfect gift for the his countless fans and for lovers of the American food scene. ISBN-13: 9780061894565 Publisher: HarperCollins Publishers Publication date: 11/3/2009 Edition description: Original Pages: 256 Sales rank: 72,384 Product dimensions: 7.30 (w) x 9.18 (h) x 0.71 (d) read more

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?A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike.? David Chang, Momofuku Fuchsia... Dunlop trained as a chef in China s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish. Try your hand at stir-fried potato slivers with chili pepper, vegetarian ?Gong Bao Chicken,? sour-and-hot mushroom soup, or, if you re ever in need of a quick fix, Fuchsia s emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire. Winner of the 2014 James Beard Foundation Book Award for International Cooking read more

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Now in its expanded, updated revised edition, this is the original classic text (with more than 5-million copies sold) that helped... create the natural foods industry. It remains today one of the major texts on herbs, natural diet and lifestyle and wholistic health. First published in 1939, Kloss encyclopedic home treasury of herbal medicine, natural foods, and home remedies is as relevant now as it was then. ISBN-13: 9780940985100 Publisher: Lotus Press WI Publication date: 1/28/2004 Format: Mass Market Paperback Edition description: mass market edition Pages: 936 Sales rank: 81,291 Product dimensions: 4.29 (w) x 7.13 (h) x 1.61 (d) read more

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Slow cooker fans love their devices because they are easy to use and allow home cooks to buy affordable cuts of meat that become f...all-off-the-bone tender. The challenge is finding well-tested recipes, and that s where best-selling author Stephanie O Dea comes in, with her wildly popular website (crockpot365.blogspot.com) that attracts more than a million visitors a month. In addition, O Dea has made numerous national morning show appearances, including on Good Morning America. Fans have been clamoring for a new cookbook, and this one ties directly to her website with 365 recipes. Every recipe is written with gluten-free options, so there is a large secondary audience for this book. Full-color photography will further entice slow cooker enthusiasts, making this a must-have collection. read more

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Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy ...and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home. What Ina Garten is known for on her Food Network show and in her three previous bestselling books is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that s exactly what she offers in Barefoot in Paris. Ina s kir royale includes the unique addition of raspberry liqueur a refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special and are thoroughly delicious, completely accessible, and the perfect fare for friends and family. Barefoot in Paris is suffused with Ina s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide the Barefoot Contessa herself in her most personal book yet. read more

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Used as a reference by students of acupuncture, this is a hefty, truly comprehensive guide to the theory and healing power of Chin...ese medicine. It s also a primer on nutrition including facts about green foods, such as spirulina and blue-green algae, and the "regeneration diets" used by cancer patients and arthritics along with an inspiring cookbook with more than 300 mostly vegetarian, nutrient-packed recipes. 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, so 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!) Pitchford says in his dedication that he hopes the reader finds "healing, awareness, and peace" from following his program. The diet is certainly acetic 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 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 adds dietary tips for protecting yourself against the dangers of modern life, including neutralizing damage from water fluoridation (thyroid and immune-system problems may result; fluoride is a carcinogen). 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. ISBN-13: 9781556434303 Publisher: North Atlantic Books Publication date: 9/9/2002 Edition description: Revised Edition number: 3 Pages: 753 Sales rank: 48,224 Product dimensions: 7.75 (w) x 9.99 (h) x 1.82 (d) read more

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One of the bestselling slow-cooker cookbooks of all time, with more than 5 million copies sold, this collection of 700 recipes giv...es you everything you need to prepare outstanding breakfasts, lunches, and dinners, plus appetizers and desserts. The must-have slow-cooker cookbook. Fix-It and Forget-It Cookbook that knock-it-out-of-the park, slow-cooker cookbook is back in a REVISED and UPDATED form. The book has already sold more than 5 million copies, so we didn t want to spoil it! We have only added a few enhancements to this original cookbook in the wildly claimed Fix-It and Forget-It cookbook series: 1. Brand New: 100 new recipes for slow cookers. 2. Brand New: "Prep Time," "Cooking Time," and "Ideal Slow-Cooker Size" are included for each recipe. 3. Brand New: 4 pages of basic and very helpful "Extra Information": "Substitute Ingredients for When You re in a Pinch" "Equivalent Measurements" "Kitchen Tools and Equipment You May Have Overlooked" "Assumptions about Ingredients in Fix-It and Forget-It Cookbook, Revised and Updated" 4. Brand New: 1 page of "Tips for Using Your Slow Cooker: A Friendly, Year-Round Appliance." 5. Brand New: Additional tips and tricks for making the most of your slow cooker, spread throughout the book. 6. Brand New: A second color a rich purple for recipe titles, contributors names and addresses, the words "Tip" and "Variation," and the numbered instruction steps. 7. Brand New: The drawings on the opening pages of chapters and the spot illustrations throughout. 8. Brand New: 1 page of tip-in color, right inside the front cover. 9. Brand New: 2 pages of review excerpts to position the original book s success, immediately following the tipin page of color. 10. Revised: An improved Index! 11. Revised: A personal Introduction to the book by author Phyllis Pellman Good. 12. Revised: Good s personal comments and voice throughout the recipes. We ve learned a lot since the original Fix-It and Forget-It Cookbook first quietly appeared. Now you and your customers can benefit with this new edition of the beloved favorite Fix-It and Forget-It Cookbook REVISED and UPDATED! read more

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Smoke and Spice, the James Beard Book Award winner that has sold more than a million copies and is the only authoritative book on ...the subject of genuine smoke-cooked barbecue, is now completely revised and updated. Outdoor cooking experts Cheryl and Bill Jamison have added 100 brand-new recipes, the very latest information on tools, fuels, equipment, and technique, and loads more of their signature wit, charm, and reverence for ?Q. read more

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"Kathy s stellar recipes and straightforward instructions will have you creating hot, fresh, gourmet meals in just minutes a day. ...No more slaving away in the kitchen. With The Vegan Slow Cooker, you ll be eating like a queen with just the flip of a switch!" Rory Freedman, author of the #1 New York Times bestseller Skinny Bitch "This book might just revolutionize vegan cooking! Kathy Hester s recipes are ridiculously fast and easy, unbelievably delicious, and believe it or not cheap. Bravo, Kathy!" Kathy Freston, New York Times best-selling author of Veganist, Quantum Wellness, and The Quantum Wellness Cleanse "The Vegan Slow Cooker is a fantastic collection of mouthwatering, fuss-free, easy-to-make vegan recipes. From curries, dals, and steamy stews to casseroles, breads, and decadent desserts, you ll be serving up delicious slow-cooked meals every day of the week." Julie Hasson, author of Vegan Diner "The health advantages of a plant-strong diet are compelling and well proven. But preparing yummy meals that are wholesome can be time consuming. That s where this book comes in. Slow cookers can be huge labor and time savers, if you know how to use them. This is the book that will show you how." John Robbins, author of The Food Revolution, The New Good Life, and Diet for a New America If you want to prepare hot, nutritious, home-cooked meals for your family and friends, but feel like time is never on your side, think again! The Vegan Slow Cooker shows you how to create fresh, nourishing cuisine in just two simple steps, using all the healthiest produce, whole grains, and vegan-friendly ingredients found at your local market or farm stand (or home garden!). Author and slow cooker expert Kathy Hester, founder of the blog Healthy Slow Cooking (www.healthyslowcooking.com), will show you how simple it is to 1.) Prep your ingredients the night before, in just a few minutes time, and 2.) Assemble everything in the slow cooker in the morning, right before you head to work. The results vary from one-dish meals that are hot and ready as soon as you walk in the door to dishes that are ready in less than 3 hours. There are even recipes for staples like bouillon, apple sage sausage and seitans that you can make once and store in the freezer to use all month long. From your favorite comforting casseroles to fresh and exciting new stews, and even desserts and quick breads all veganized! you find recipes that cover every meal and a wide variety of cuisines, including: Pumpkin Pie Oatmeal Exotic Cardamom Hot Chocolate Chick n and Dumplings Mushroom Lasagna with a Garlic-Tofu Sauce Chili Relleno Casserole Tempeh Braised with Figs and Port Wine Kung Pao Chick n Turkish Delight Tapioca Pudding With The Vegan Slow Cooker, you ll find all the tasty inspiration you need to pull that neglected crock pot out of storage and get start creating compassionate, crave-worthy meals today. Home cooking has never been more easy, or delicious. ISBN-13: 9781592334643 Publisher: Fair Winds Press Publication date: 10/1/2011 Pages: 224 Sales rank: 73,823 Product dimensions: 7.30 (w) x 9.20 (h) x 0.80 (d) read more

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In the landmark National Biscuit Company building, Chelsea Market has inspired countless tourists and locals alike with its vegeta...ble, meat, and seafood shops, top-notch restaurants, kitchen supply stores, and everything food-related in between. In celebration of its 15-year milestone, The Chelsea Market Cookbook collects the most interesting and famous recipes from the market s eclectic vendors and celebrity food personalities. Archival images, gorgeous food photography, and cooking and entertaining tips and anecdotes accompany the 100 recipes, ranging from Buddakan s Hoisin Glazed Pork Belly, to Sarabeth s Velvety Cream of Tomato Soup, to Ruthy s Rugelach. This keepsake volume is sure to bring the fun and tastes of this immensely popular food emporium to your home kitchen. Praise for The Chelsea Market Cookbook: ?Amazing photographs and an eclectic range of recipes make this celebration of the market s 15th anniversary an eminently readable book with recipes that are straightforward and easy to understand . . . Advice on everything from wine pairing to tablecloths make this cookbook as intriguing as the market itself.? Miami Herald ISBN-13: 9781617690372 Publisher: Abrams, Harry N., Inc. Publication date: 10/1/2013 Pages: 224 Sales rank: 55,140 Product dimensions: 8.30 (w) x 10.10 (h) x 1.00 (d) read more

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Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, hu...mans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation. "Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production." The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home. The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published. read more

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·A must-have with scrumptious recipes from the world-famous Ladurée tea shop ·Ladurée reveals the secrets of their magical macaroo...ns for the first time ever ·Features padded cover, gold edges, and a beautiful gift box ·100 recipes of pastry chef of the prestigious Ladurée known and recognized by gourmets around the world The story of Ladurée started in 1862 when Louis Ernest Ladurée opened a bakery in the heart of Paris at 16, rue Royale. In 1997 Ladurée opened a tea-room/restaurant on the prestigious Champs-Elysées, followed by other Parisian addresses and international tea-rooms in London, Dublin, Geneva, Monaco, Tokyo, Milan and soon New York. In this book Philippe Andrieu, the Pastry Chef at Ladurée, reveals 100 of the most famous Ladurée recipes, adapted for the general public. From the Strawberry Cake with Rose Choux Pastry to Pistachio Financiers and the world-famous macaroons in all their variety, this icon of French ?art de vivre? is brought to life in a pallet of pastries the colour of powder pink, light green, bright purple, and lemon yellow. read more

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A cookbook that reinvents the American classic, macaroni and cheese, with gourmet ingredients, handcrafted artisan cheeses, and un...ique flavor combinations. MELT: THE ART OF MACARONI AND CHEESE is the first book to marry the American standard, macaroni and cheese, with handcrafted artisan cheeses and a wide array of pastas, producing dishes that are both classic and chic. Home cooks of all levels will be encouraged to incorporate fresh, simple ingredients into the everyday comfort food they know and love. Featuring such unexpected and delicious combinations as Beecher s Flagship Cheddar with Avocado, Lime, and Shell Pasta; Drunken Goat, Fennel, Edamame, Mint, and Rotini; and Pumpkin Stuffed with Fontina, Italian Sausage, and Macaroni, MELT takes mac and cheese out of the box and elevates it to a level that will delight even the most sophisticated palates. With gorgeous color photography throughout, MELT is a compendium of inventive recipes that will add a fresh twist to the family dinner or play a starring role at your next dinner party. read more

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One of the most popular fasts in recent years has been the Daniel Fast, a 21-day period of prayer and fasting based on the Old Tes...tament prophet s fasts recorded in Daniel 1 and Daniel 10. The Daniel Fast is a partial fast, in which certain foods are restricted and others are consumed. This fast is similar to a purified vegan diet; in addition to the exclusion of all animal products, no additives, preservatives, sweeteners, caffeine, alcohol, white flour, or processed foods are allowed. With the Daniel Fast people can eat as much Daniel-Fast-friendly food as they would like. Though most people begin the Daniel Fast for a spiritual purpose, many are amazed by the physical transformation that takes place. Many with high cholesterol experience a drop to healthy levels; people who have wrestled with weight issues are suddenly able to lose the pounds. The vast majority of participants following the Daniel Fast report a general sense of well-being and increased energy. Recent published scientific studies of the Daniel Fast have confirmed these findings, with additional benefits, such as a reduction in systemic inflammation, a reduction in blood pressure, and an improvement in antioxidant defenses. The Daniel Cure will help readers take the next step by focusing on the health benefits of the Daniel Fast. By following the advice in this book, readers will convert the Daniel Fast from a once-a-year spiritual discipline into a new way of life that can begin any time of the year. In a nation suffering an epidemic of obesity and its resulting ills, The Daniel Cure may be just what the Great Physician ordered. The Daniel Cure includes a 21-Day Daniel Cure Devotional, four chapters detailing the lifestyle diseases of obesity, type 2 diabetes, cardiovascular disease, and inflammation, eleven chapters of recipes and meal planning advice, a recipe index, complete nutritional guidance, and an appendix detailing The Science behind the Daniel Fast. read more

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This is not your grandma s cookbook. Cooking should be as much fun as reading a comic book. Recipes should be cheap and easy. And ...the food has to taste good. That s where Cooking Comically comes in. Tyler Capps, the creator of recipes like 2 a.m. Chili that took the Internet by storm, offers up simple, tasty meals in a unique illustrated style that will engage all your senses. These dishes are as scrumptious to eat as they are easy to make. This collection includes all-time favorites and original recipes from Cooking Comically, including Sexy Pancakes, Bolognese for Days, Mash-Tatoes, Pulled Pork (aka Operation Man-Kitchen), and Damn Dirty Ape Bread. Perfect for those who can barely boil water but are tired of ramen and fast food. Stop slaving. Start cooking. ISBN-13: 9780399164040 Publisher: Penguin Group (USA) Publication date: 10/1/2013 Pages: 192 Sales rank: 69,244 Product dimensions: 8.01 (w) x 8.06 (h) x 0.60 (d) read more

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Water is arguably the most critical and least understood of the foundation elements in brewing beer. Water: A Comprehensive Guide ...for Brewers, third in Brewers Publications Brewing Elements series, takes the mystery out of water s role in the brewing process. The book leads brewers through the chemistry and treatment of brewing water, from an overview of water sources, to adjusting water for different beer styles, and different brewery processes, to wastewater treatment. The discussions include how to read water reports, understanding flavor contributions, residual alkalinity, malt acidity, and mash pH. ISBN-13: 9780937381991 Publisher: Brewers Publications Publication date: 10/7/2013 Pages: 300 Sales rank: 56,884 Product dimensions: 6.00 (w) x 8.80 (h) x 0.90 (d) read more

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Nathan Myhrvold and the culinary wizards at The Cooking Lab redefined what a cookbook can be with Modernist Cuisine: The Art and S...cience of Cooking, heralded by the James Beard Foundation as Cookbook of the Year and a once-in-a-lifetime publishing event for anyone who is passionate about food and cooking. Now the same team has produced The Photography of Modernist Cuisine, a feast for the eyes that serves up the beauty of food through innovative and striking photography. Simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. With spreads nearly 60% larger than those in Modernist Cuisine and art-book printing on the highest quality paper, The Photography of Modernist Cuisine will be a prized possession and a treasured gift for food lovers, photo buffs, and anyone who appreciates the natural beauty of food and the joy of seeing it from intriguing new perspectives. The hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as more than 250 new and previously unpublished photos. Witness the intricate inner details of a blueberry, the time-frozen chaos inside a spice grinder, and the hypnotizing interplay of color and patterns in the juxtaposed flesh and skin of a salmon. See the magical view of a boiling pot of vegetables in canning jars sliced through the middle, and marvel at the levitating layers of Modernist grilled-cheese sandwiches. The images stand on their own, but readers can follow their curiosity to illuminating descriptions in the back of the book that delve into the stories, techniques, and science behind each photo. The Photography of Modernist Cuisine also takes you into The Cooking Lab s revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home. With its previous award-winning books, The Cooking Lab wowed critics and media by demonstrating new ways to cook and eat; now watch as the inventive minds of Modernist Cuisine transform the way that we look our meals. It s food, as you ve never seen it before. ISBN-13: 9780982761021 Publisher: Cooking Lab, The Publication date: 10/22/2013 Pages: 312 Sales rank: 79,569 Product dimensions: 14.00 (w) x 17.90 (h) x 2.00 (d) read more

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In this visually stunning new book from legendary pastry chef François Payard, professional pastry chefs and serious home bakers w...ill learn how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create unforgettable masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Soufflé with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Throughout the book, Payard includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the world s finest pastry kitchens. Combining Payard s baking and pastry techniques with the engaging, straightforward writing style of Tish Boyle, this book is a must-have for professional bakers yet accessible enough for serious home baking enthusiasts. read more

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Scott Conant s five Scarpetta restaurants all garner rave reviews, but many know Conant best from his regular appearances on Food ...Network shows like Chopped (as a frequent judge) and on Bravo s Top Chef. He and his restaurants have been cited on such lists as Esquire s "Best New Restaurants in America." The subject of this cookbook, Scarpetta, received a three-star review from the New York Times and there are locations in Miami, Los Angeles, Las Vegas and Toronto, all opened in just the past few years. This gorgeous book includes 125 of the restaurant s signature dishes ? Creamy Polenta with Fricassee of Truffled Mushrooms, Spaghetti with Tomato and Basil, Fennel-Dusted Black Cod ? written with the goal of teaching readers to master techniques so they learn to really cook, rather than merely follow recipe steps without any thought of the hows and whys behind the method. The recipes and photography reflect the Milan-meets-Tuscany style of Scarpetta, interspersed with sidebars about everything from ingredient shopping to tips on entertaining at home. ISBN-13: 9781118508701 Publisher: Houghton Mifflin Harcourt Publication date: 10/15/2013 Pages: 384 Sales rank: 62,919 Product dimensions: 9.10 (w) x 8.40 (h) x 1.30 (d) read more

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This tantalizing book celebrates the art of cooking slowly with time-honored methods that yield tender, delicious meals with littl...e hands-on cooking time. More than 80 recipes cover everything from slow-simmered soups and stews to hearty braised meats and a lemon cheesecake that cures to a creamy custard in a warm oven overnight. A chapter devoted to the sous vide technique will tempt the technophiles, while the slow-grilling section is a revelation for those who man the grill every weekend. Brought to life with 36 enticing photographs by award-winning photographer Alan Benson, this valuable package sells the dream of cooking and living well and is a must-have for dedicated home cooks. ISBN-13: 9781452104690 Publisher: Chronicle Books LLC Publication date: 9/24/2013 Pages: 224 Sales rank: 85,760 Product dimensions: 7.64 (w) x 10.10 (h) x 0.98 (d) read more

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Collecting the vast accumulated wisdom of two of the world s great cheesemakers, Cowgirl Creamery Cooks is one of those rare books... that immediately asserts itself as an indispensible addition to the food lover s library. That s because Cowgirl Creamery Cooks is many things. It s an engrossing read that shares the story of the Cowgirls, but also of the rise of the organic food movement and creating an artisanal creamery. It s a primer on tasting, buying, storing, pairing, and appreciating all kinds of cheese that makes this a gorgeous gift for the cheese lover. And it s a sumptuous collection of recipes, with 75 appetizers, soups, salads, snacks, entrees, and desserts that showcase cow-, goat-, and sheep-milk cheese. Throughout, the glorious photographs of Hirsheimer and Hamilton portray myriad cheeses, finished dishes, and the landscapes and people who created them. read more

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This definitive baking guide is the much-anticipated cookbook from the Model Bakery, a mother-daughter?run baking destination with... a huge local following that s been wowing the Wine Country for years. And this book of sensational artisan baked goods makes clear why there are lines out the door! Featuring 75 recipes and 60 photos, it s as luscious to look at as their most-requested breads, classic desserts, and fresh pastries all arrayed here are to eat. Pain au Levain, Sticky Buns, Peach Streusel Pie, Ginger Molasses Cookies, and many more glorious recipes make this a mouthwatering read and a reference gem for lovers of bread and pastry, cakes and cookies, and, of course, the Model Bakery! read more

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This book is a tribute to Italy s many glorious vegetables, from the bright, orange-fleshed pumpkins of autumn to the tender green... fava beans of early spring. Organized by course, this lavishly photographed cookbook lauds the latest dining trend the vegetable s starring role at the center of the plate. Cooks of all skill levels will enjoy more than 100 recipes mixing tradition and innovation, ranging from the basics (Fresh Spinach Pasta Dough and Fresh Tomato Sauce) to the seasonal (Spring Risotto with Green and White Asparagus) to savory (Grilled Lamb Spiedini on a Bed of Caponata) and sweet (Pumpkin Gelato). This indispensable recipe collection will appeal to Italian cuisine lovers looking to celebrate vegetables in any meal, every day. ISBN-13: 9781452108865 Publisher: Chronicle Books LLC Publication date: 8/20/2013 Pages: 272 Sales rank: 44,543 Product dimensions: 7.70 (w) x 10.10 (h) x 1.00 (d) read more

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For kosher bakers, this book is nothing short of a revolution! It offers a thoroughly modern approach to Jewish holiday baking tha...t includes both contemporary and traditional recipes, more than 45 of which have been skillfully adapted for Passover. This comprehensive collection of delicious, fail-proof baked goods is an absolute must-have. Even less-observant Jews will enjoy celebrating the holidays with these innovative and delectable desserts, including an exquisite Raspberry and Rose Macaron Cake-plus dozens of low-sugar, gluten-free, and nut-free treats to enjoy all year. read more

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Vegan books have risen to a dominant sales position in the vegetarian category. One-dish meals are perennially popular on American... tables, and books devoted to one-dish cooking perform well. Robin Robertson s One-Dish Vegan is the first book at the intersection of these two powerful cookbook categories. Robin Robertson has built a publishing record of very successful titles in the vegetarian category. She is known for her creativity in the kitchen, for the breadth of enticing ingredients and flavors with which she works, and for her expertise in vegetarian nutrition with a special focus lately on how vegans still can get enough protein in their diets. Typically, it takes two or three courses or dishes to make a well-rounded vegan meal. To meet this criterion in one dish takes the kind of ingenuity and expert knowledge that Robertson possesses. One-Dish Vegan contains more than 150 recipes. They range from the most popular categories of one-dish dining like stews, chilis, and casseroles (and other baked dishes) to a host of stovetop sautés and stir-fries as well as substantial salads and dishes that feature pasta as well as other noodles, such as Asian noodles. The recipes are at once homey and adventuresome, comforting and surprising. Above all, they demonstrate that it really is possible to get a complete vegan meal into one dish, full of good-for-you nutrients and bright, satisfying flavors. ISBN-13: 9781558328129 Publisher: Harvard Common Press, The Publication date: 9/10/2013 Pages: 208 Sales rank: 53,260 Product dimensions: 7.32 (w) x 9.02 (h) x 0.64 (d) read more

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A true crowd-pleaser, Paula Deen and Friends is a comprehensive and delicious collection of appealing recipes that will bring fami...ly and friends together for all kinds of occasions. In Paula Deen and Friends, Food Network star and bestselling author Paula Deen turns to her friends and Southern ?soul sisters? to share their stories, ideas for entertaining Southern style, and most important, more than 150 of the prized recipes they serve to their family and friends. ?Southern girls really know how to entertain,? she says, ?and they ll find any excuse to share food with their loved ones. I want to show readers everywhere how to create these occasions for themselves.? The love of good Southern cooking knows no boundaries. With the emphasis on cooking for a crowd, the dishes strike the perfect balance between simple preparation and maximum flavor. This book features twenty-four themed parties, from a Christening Day Buffet to a Bar (or Bat) Mitzvah, from a Super Super Bowl Party to a Picnic at the Beach, and holiday meals for Halloween, Thanksgiving, Christmas, Valentine s Day, St. Patrick s Day, and Easter. A complete menu with recipes is provided for each event, along with stories told in Paula s inimitable down-home style, and tips for ease of preparation and presentation. A chapter on beverages shows you how to make the perfect Really Sweet Tea, Mint Julep, and Killer Margarita. Entertaining Southern style is about much more than the food; it s about spending time with the people you care about. Paula and her friends are the experts when it comes to creating delightful meals that are easy to prepare, so you, too, can relax and enjoy the fun with your guests. You ll be inspired to share memorable meals and occasions with family and friends, as Paula Deen and Friends invites you to live it up, Southern style. ISBN-13: 9781476754529 Publisher: Simon and Schuster Publication date: 10/1/2013 Pages: 224 Sales rank: 127,114 Product dimensions: 7.00 (w) x 8.80 (h) x 0.60 (d) read more

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Good Stock is the story of Sanford "Sandy" D Amato s journey from young Italian kid who loved to cook to unknown culinary student ...with a passion for classical French cuisine to one of the most respected chefs and restaurateurs in the country. Featuring more than 80 recipes and full-color photography throughout, Good Stock weaves together memoir and cookbook in an beautiful and engaging package. Sanford, the restaurant D Amato opened in 1989 and sold to his longtime chef de cuisine in December 2012, has been one of the highest-rated restaurants in America over the past 20 years, earning accolades from Bon Appétit, Gourmet, Food and Wine, Esquire, Wine Spectator, Zagat Guide, and the James Beard Foundation. D Amato has cooked for the Dalai Lama and the 2002 Salt Lake City Olympics, and was one of 12 chefs chosen by Julia Child herself to cook for her 80th birthday celebration. The story of Sanford and Sandy D Amato is in part the story of America s embrace of fine dining and its acceptance of chefs as master craftsmen. Over the past quarter century, America has seen a rise in the prominence of "celebrity chefs," to the extent that it s difficult to remember a time when becoming a chef was considered a backup plan more than a craft. That transformation began in the 1970s, right around when Sanford D Amato was studying at the fabled Culinary Institute of America. This was a time when American cooks were by and large being frozen out by French chefs who didn t believe the Americans had what it took to create great cuisine. D Amato, through persistence, skill, and the help of his mentor, Chef Peter Von Erp, became the first American cook at Le Veau d Or and worked under Chef Roland Chenus through the groundbreaking opening of Le Chantilly. Soon the heyday of classic French cuisine began to waned, as rising chefs like D Amato began leading the spread "New American" dining. To D Amato, though, the Midwest always signified home. His culinary inventiveness was inspired in part by his childhood home, located above his grandparents grocery store on the lower east side of Milwaukee. It was a small apartment constantly filled with the sights of carefully prepared delicacies, the smells of rich foods on the simmer, and the many tastes of generations-old Italian recipes. Drawing on this influence, as well as his rigorous training in classic French technique, D Amato eventually opened Sanford in the same space his grandparents grocery store occupied. In telling his story, D Amato studs his narrative with 80 of his favorite recipes. The book features both personal photos from his background and career as well as beautiful images of finished recipes. Readers of Good Stock will come to believe, as D Amato does, that to create great food, it doesn t matter if you re preparing a grilled hot dog or pan-roasted monkfish-- what matters is that you treat all dishes with equal love, soul, and respect, and try to elevate each dish to its ultimate level of flavor. Good Stock combines Midwestern charm with international appeal as the perfect book for aspiring chefs, culinary students, and foodies everywhere. read more

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Seattle s favorite cupcake bakery, Trophy Cupcakes and Party, is adored for its mouthwatering cupcakes and charming party favors. ...It s also the go-to place for anyone looking to throw a phenomenal celebration, and now their recipes and party secrets are yours in this essential guide for every occasion from luxe soirées like a sparkling engagement celebration, or an exotic Moroccan-themed bash, to crafty kids parties, such as a bike parade and picnic, or a forest fairy tea party. Inside are recipes for Trophy s most prized flavor red velvet! as well as their popular everyday flavors like salted caramel and triple chocolate, and unique ones such as piña colada, and a gluten-free orange almond rose. You ll also get the basics on how to dream up party themes, create DIY crafts, as well as decorating and entertaining ideas, and insider baking and frosting tips, all from Trophy founder Jennifer Shea. ISBN-13: 9781570618642 Publisher: Sasquatch Books Publication date: 9/24/2013 Pages: 240 Sales rank: 118,190 Product dimensions: 8.20 (w) x 9.30 (h) x 0.90 (d) read more

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With 50 Foods, noted authority Edward Behr has created the definitive guide to the foods every food lover must know. A culinary Ba...edeker, 50 Foods will delight and inform the connoisseur as well as the novice. Like Behr s celebrated magazine, The Art of Eating, 50 Foods presents simple, practical information about buying, using, preparing, and enjoying. Behr focuses on aroma, appearance, flavor, and texture to determine what ?the best? means for each food. He tells you how to select top quality signs of freshness and ripeness, best season, top varieties, proper aging. If the way to prepare, serve, or eat something is little known, then he explains it (how to open an oyster, why the best way to cook green beans is boiling, how to clean a whole salted anchovy, when to eat and when to discard the rind of a cheese). Behr also names the most complementary foods and flavors for each of these fifty marvelous foods and the wines that go with them. The fifty selections provide a broad sensory range for the modern gourmet. Most of the foods are raw materials, but some have been fermented or otherwise transformed into bread, ham, cheese. Six of the fifty are cheeses. As Behr explains, cheese is probably the best food, as wine is the best drink. Behr argues that food tastes more delicious when it is closer to nature. Skilled low technology is almost always superior to high technology. But with scientific insight, the old methods can be refined to achieve more consistent high quality. We can t always have the best, but with the information in this book we can eat better every day. Knowing good food is part of a complete understanding of the world part of a full enjoyment of nature, a full experience of the senses, a full life. For the connoisseur at any level, 50 Foods is a beautifully written guide to deliciousness, with color illustrations by Mikel Jaso throughout. read more

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When the days grow longer and the air gets crisp, it s time to gather with friends for drinks that ll put a rosy glow on your chee...ks. In Winter Cocktails, María del Mar Sacasa and Tara Striano share more than 100 seasonal recipes for cold-weather cocktails, like Hot Buttered Rum, English Christmas Punch, Pumpkin-Bourbon Eggnog, Irish Coffee, Coquito, Salted Caramel Hot Chocolate, the Old-Fashioned (and the New-Fangled!), Mama s Remedy, and the Kentucky Baby. Detailed, in-depth chapters cover hot toddies, mulled wines, and mulled ciders; spiked hot chocolates, eggnogs, coffees, and teas; punches and pitchers for serving a crowd; and chilled winter cocktails that have a magical warming effect. Foolproof recipes for infused liquors, simple syrups, and from-scratch ingredients like Fresh Tomato Juice and Homemade Sour Mix make it easy to craft drinks from the bottom up. Plus, you ll find ideas for elegant cocktail party bites that make pairing drinks and snacks a snap. Party prep is a breeze thanks to guides to pantry and fridge basics, the well-stocked bar, must-have tools, serveware, and glassware, plus tips for sourcing local and hard-to-find ingredients. Beautiful and instructive step-by-step photos explain essential techniques like muddling, prepping garnishes, making ice molds, and opening champagne. Whether you re throwing a party, lounging at a ski lodge, camping on a mountain, or just curling up with a good book on a blustery night, Winter Cocktails is sure to make the season bright. read more

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For more than 60 years, Junior s Restaurants have been serving their customers scrumptious classic American dishes before they top... off their meal with a decadent dessert or a slice of its award-winning cheesecake. In Junior s Home Cooking, Alan Rosen and Beth Allen bring Junior s into home kitchens across the country, with recipes and stories that have been passed down through generations of the Rosen family. The family-friendly dishes have been scaled down and professionally tested so that every home cook can turn out a meal just like the made-from-scratch versions featured at Junior s. In Junior s signature style, all dishes are delicious, ?bigger and better than ever,? and perfect for both family meal and holiday table. Just like Junior s other three books, this one will feature sidebars throughout on ?The Junior s Way? tips and techniques to ensure the recipe turns out just as it should. In addition, ideas for ?super-sizing? a recipe to feed 8 or more will be included. Junior s fabulous recipes will be showcased by more than 40 full-page, four-color photographs. ISBN-13: 9781600859038 Publisher: Taunton Press, Incorporated Publication date: 10/15/2013 Pages: 272 Sales rank: 101,618 Product dimensions: 8.10 (w) x 9.10 (h) x 1.10 (d) read more

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In any discussion of New York City landmark restaurants, the Grand Central Oyster Bar and Restaurant stands in a class by itself. ...From its unique position in the Terminal s lower level, with the famous ?Whispering Gallery? at its entrance, waiters have been serving up platters of the freshest seafood for a century. Here are more than 100 of the restaurant s classic recipes some dating back to its opening in 1913 along with behind-the-scenes stories, historical anecdotes, and a wealth of expert information on buying, cooking, and serving fish. An ocean s worth of delicious eating is provided: from raw bar and seafood buffet favorites, to stews and chowders, to fish dishes fried, broiled, and grilled. Featured throughout are vintage images and ephemera, along with sumptuous food photography. Part history, part souvenir, The Grand Central Oyster Bar and Restaurant Cookbook is a must-have for visitors and New Yorkers alike. Praise for The Grand Central Oyster Bar and Restaurant Cookbook: ?A big, handsome book full of wonderful photographs, nostalgic tales and enticing recipes some dating back to the restaurant s opening 100 years ago . . . you will appreciate the no nonsense instructions for buying, cooking and serving seafood.? Miami Herald ?Helps uncertain home cooks navigate the world of clams, crabs, shrimp, and more. Starting with a very simple yet comprehensive oyster list (including source, flavor, and size) and then delving into recipes for a Maryland Crab Cake Sandwich, a Manhattan Clam Chowder, and Dover Sole Meuniere, the cookbook tackles it all, and provides helpful tips and loving historic tidbits throughout.? Epicurious.com ISBN-13: 9781617690617 Publisher: Abrams, Harry N., Inc. Publication date: 10/15/2013 Pages: 224 Sales rank: 136,155 Product dimensions: 10.00 (w) x 9.10 (h) x 1.10 (d) read more

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Deliciously satisfying and visually stimulating, The Paleo Chocolate Lovers Cookbook will free you from ever feeling restricted b...y the Paleo lifestyle. This book features 80 gluten-, grain-, and dairy-free treats for the health-conscious chocolate lover. Known to botanists as Theobroma cacao ("food of the gods"), cacao isn t just a flavor, it s an experience. It s no wonder that millions of people turn to chocolate for comfort and pleasure. Kelly Brozyna welcomes this heavenly treat into the Paleo diet with this innovative collection of recipes. Choosing organic and ethically-sourced chocolate is equally as important as selecting sustainable meat. Addressing chocolate farming and production, Kelly and her husband present everyone s favorite indulgence in a global context. The book concludes with a special bonus chapter 10 savory recipes that incorporate chocolate. While mole is well-known for its delightful use of chocolate, other dishes such as Spicy Massaman Curry, Tomato and Cherry Chicken Cutlets, and Chili with Roasted Butternut Squash are equally complimented by chocolate. Enjoy these recipes from breakfast to dinner, and especially for dessert. ISBN-13: 9781936608126 Publisher: Victory Belt Publishing Publication date: 10/1/2013 Edition description: Original Pages: 216 Sales rank: 65,882 Product dimensions: 7.90 (w) x 9.80 (h) x 0.70 (d) read more

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Anne Willan demystified classic French culinary technique for regular people who love food. Her legendary La Varenne Cooking Schoo...l in its original location in Paris and later in its longtime home in Burgundy trained chefs, food writers and home cooks. Under Willan s cheerful, no-nonsense instruction, anyone could learn to truss a chicken, make a bernaise, or loft a soufflé. In One Soufflé at a Time, Willan tells her story and the story of the food-world greats including Julia Child, James Beard, Simone Beck, Craig Claiborne, Richard Olney, and others who changed how the world eats and who made cooking fun. She writes about how a sturdy English girl from Yorkshire made it not only to the stove, but to France, and how she overcame the exceptionally closed male world of French cuisine to found and run her school. Willan s story is warm and rich, funny and fragrant with the smells of the country cooking of France. It s also full of the creative culinary ferment of the 1970s a decade when herbs came back to life and freshness took over, when the seeds of our modern day obsession with food and ingredients were sown. Tens of thousands of students have learned from Willan, not just at La Varenne, but through her large, ambitious Look and Cook book series and twenty-six-part PBS program. Now One Soufflé at a Time which features fifty of her favorite recipes, from Coquille St. Jacques to Chocolate Snowball brings Willan s own story of her life to the center of the banquet table. ISBN-13: 9780312642174 Publisher: St. Martin s Press Publication date: 9/17/2013 Pages: 320 Sales rank: 80,165 Product dimensions: 6.00 (w) x 9.40 (h) x 1.10 (d) read more

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NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY Having won or been nominated for just about every known prestigious c...ulinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes nearly 250 that cover both the traditional and contemporary dishes of the region. In the ?Classico? portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The ?Moderno? chapters feature recipes that have put White s restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine?Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon?Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White s early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef. Praise for Michael White and Classico e Moderno ?A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer.? Publishers Weekly (starred review) ?Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps.? Vogue ?Hugely ambitious . . . White is one of a number of rising chefs here who aren t Italian but have felt the freedom to refresh the concept of Italian food.? Associated Press ?The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world s most popular cuisine.? Gotham ?I ve watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics and are perhaps even destined to be deemed classics in their own right some day.? Thomas Keller, from the Foreword ?Michael White has, in very short order, grabbed the Italian food crown for New York City.? Anthony Bourdain read more

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