Posts Tagged ‘books’
Friday, September 23rd, 2011
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The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition
$6.99
To celebrate its 25th anniversary, the Kansas City Barbeque Society is proud to serve up The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition by Ardie Davis, Paul Kirk, and Carolyn Wells. Featuring more than 200 all-new, mouthwatering recipes (many from award-winning KCBS members and teams), this 25th anniversary edition also includes tips for competitive barbequing, juicy stories that shed light on life inside the barbeque society, and tons of beautiful full-color photographs.
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The Chinese-Kosher Cookbook
$3.98
In this 30th anniversary edition of the classic cookbook which changed the world of Jewish cooking - and possibly Chinese cooking, too, there are nearly 100 mouth-watering recipes for outstanding Chinese dishes, all tested, all kosher.
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Kellogg's Cookbook
$14.97
Celebrate the 100th anniversary of Kellogg’s with this attractive cookbook, featuring over 200 all-time favorite recipes. Kellogg’s has been in American households for a hundred years. Kellogg's Cookbook will commemorate the history of this remarkable company with recipes and images culled from the extensive Kellogg Co. archives. Vintage art created for Kellogg Co. by famous American artists will conjure up fond memories, while contemporary food photography will showcase simple recipes for everyday cooking. Favorites such as All-Bran Muffins, Double-Coated Chicken, Tangy Meatballs, and the famous Rice Krispies Treats are as popular now as when they were first introduced by the Kellogg Kitchens in the 30s and 40s. Recipes from high-profile restaurants such as the ‘21’ Club and Jean-Georges Vongerichten’s V Steakhouse show that Kellogg’s products are classics that everyone loves.
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The Grit Cookbook
$14.95
The Grit, located in the quintessential boho town of Athens, Georgia, is known far and wide as the touring musicians' restaurant of choice. This classic cookbook features 150 of The Grit's most requested recipes, including 20 new recipes to celebrate the 20th anniversary of this famous establishment. True to its Southern roots, this hip vegetarian eatery combines soul-food sensibility with meatless cuisine, and while there are plenty of Italian, Indian, Mexican, and Middle Eastern favorites to satisfy the well-traveled vegetarian, the heart of this cuisine maintains the down-home, soul-food feeling of simple foods and classic combinations that are guaranteed to please.
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The Grit Cookbook:
$13.82
A savory collection of recipes that serve up Southern-style, vegetarian soul food complemented by international dishes. The Grit, located in the quintessential boho town of Athens, Georgia, is known far and wide as the touring musicians' restaurant of choice. This classic cookbook features 150 of The Grit's most requested recipes, including 20 new recipes to celebrate the 20th anniversary of this famous establishment. True to its Southern roots, this hip vegetarian eatery combines soul-food sensibility with meatless cuisine, and while there are plenty of Italian, Indian, Mexican, and Middle Eastern favorites to satisfy the well-traveled vegetarian, the heart of this cuisine maintains the down-home, soul-food feeling of simple foods and classic combinations that are guaranteed to please.
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More With Less Cookbook
$24.99
"With over 800,000 copies in print, the More-With-Less Cookbook has become the favorite cookbook of many families. Full of recipes from hundreds of contributors, More-With-Less gives suggestions on how to eat better and consume less of the world's limited food resources.More-With-Less Cookbook has not only changed how people eat, but their entire approach to life has reflected this more-with-less philosophy. In fact, more-with-less has become an integral part of our daily language.This 25th anniversary edition features a new foreword along with the original collection of recipes---spiced with anecdotes, comments, and tips gleaned from 25 years of cooking More-With-Less."
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Twinkies Cookbook
$9.06
In 2005, as part of Twinkies’ 75th anniversary celebration, Hostess put out a call for recipes, asking people to share their ideas for cooking—yes, cooking—with Twinkies. Hundreds of people from across the country responded with an amazing collection of homegrown, creative, and sometimes wacky recipes. Nostalgic, colorful, and a delight for the whole family, this is the perfect book for the Twinkie lover in all of us. The official Twinkies cookbook, showcasing hardcore fans’ recipes for fun, new ways—sweet and savory!—to enjoy Twinkies. Includes more than 50 recipes and 20 full-color photographs. Features a historical introduction to the Twinkie, complete with archival photographs and advertisements. About Twinkies: The Twinkie is the perfect postmodern artifact, a pop culture staple. —Baltimore Sun The genius of Twinkies is they are exactly what they are—amazingly simple and tres elegantes. —Jane Stern, coauthor of Roadfood [The doctor] said it wouldn’t hurt me, so I even ate a Twinkie in intensive care. Selected Recipes: Twinkie Sushi Twinkie Burrito Pigs in a Twinkie Pumpkin Twinkie Bread Pudding Peanut Butter and Jelly Twinkie Cake
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The Kansas City Barbeque Society Cookbook
$15.74
To celebrate its 25th anniversary, the Kansas City Barbeque Society is proud to serve up The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition by Ardie Davis, Paul Kirk, and Carolyn Wells. Featuring more than 200 all-new, mouthwatering recipes (many from award-winning KCBS members and teams), this 25th anniversary edition also includes tips for competitive barbequing, juicy stories that shed light on life inside the barbeque society, and tons of beautiful full-color photographs. The previous Kansas City Barbeque Society cookbook has gone through seven printings since it was originally self-published by the KCBS in 1996. This 25th anniversary edition is a must-have for the libraries of professional and amateur barbequers—as well as an appetizing read for people who may not tend to the grill but do love to eat 'que.
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Winning Styles Cookbook
$9.98
American cooking icon James Beard was passionate about life, and he shared his zeal with others through his cooking. The James Beard Foundation has been dedicated to continuing his legacy by recognizing those aspiring cooks who have preserved and perpetuate Beard’s commitment and devotion. The year 2003 marks the 100th anniversary of the birth of James Beard, and in an unprecedented culinary event, 21 master chefs, who have all garnered prestigious James Beard Foundation Awards, share their passion in Winning Styles Cookbook: Recipes from the James Beard Foundation Award Winning Chefs. Winning Styles Cookbook is a veritable all-star team of super chefs who reveal the stories behind their success as well as more than 100 recipes--all complemented by stunning full-color photography throughout. Food professionals and home cooks alike will revel in this practical guide that is also a beautiful testament to the memory of the illustrious James Beard. This inspired new cookbook will give the reader the opportunity to learn the techniques for preparing basics such as stocks and sorbets to the chefs’ prized risottos and ragouts--all of which are accompanied by food and beverage pairings. But the book, with its many photographs of the chefs themselves, is a window into their lives and a moving, personal account of the struggle and success of these dedicated and gifted men and women. Winning Styles Cookbook is a unique compendium that matches the lives and faces of the artists to the great work that is the legacy of James Beard.
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Saturday, August 27th, 2011
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The Keepsake Cookbook:
$11.52
The Keepsake Cookbook is a step-by-step, easy to follow guide on how to make your own family memoir cookbook. Belinda Hulin takes you through the journey of collecting family recipes (both oral and written), collecting photographs and memorabilia, and how to organize your cookbook in a format that is usable and can be easily shared. She also informs the reader about how to capture family history, interview friends and family, and how to relinquish you own memories in order to create the best family cookbook you possibly can. Belinda believes that a large part of many families collective history is being lost and advocates that a family cookbook is a great way to conserve a part of history you will never get back once its gone.
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The Astronaut's Cookbook
$29.95
Cook your own NASA space food, including some astronaut favorites from the Space Shuttle and International Space Station programs. Buy this cookbook for space food tales and recipes.
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Fairies Cookbook
$10.16
From bestselling children's cookbook author Barbara Beery comes a delightful new cookbook created just for aspiring sprites, elves, gnomes and nymphs! Fairies Cookbook brings a bit of fantasy and magic to everyday snacks and treats, while teaching valuable cooking skills and encouraging kids to develop a love for creating their own food. Fairies Cookbook transforms everyday fare into mystical treats for birthday parties, sleepovers, and special occasions-and these recipes are easy enough to use everyday!Fairies Cookbook offers recipes such as Cookie Fairie Masks, Fairie Fruit Wands, Sugar Cone Fairie Hats, Fruity Fairie Castles, Raindrop Punch, and many more. Children's cooking expert Beery also includes dozens of tips and ideas for creating a variety of enchanting Fairie-themed parties.
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sendmail Cookbook
$35.99
More often than not, the words "sendmail configuration" strike dread in the hearts of sendmail and system administrators--and not without reason. sendmail configuration languages are as complex as any other programming languages, but used much more infrequently--only when sendmail is installed or configured. The average system administrator doesn't get enough practice to truly master this inscrutable technology. Fortunately, there's help. The sendmail Cookbook provides step-by-step solutions for the administrator who needs to solve configuration problems fast. Say you need to configure sendmail to relay mail for your clients without creating an open relay that will be abused by spammers. A recipe in the Cookbook shows you how to do just that. No more wading through pages of dense documentation and tutorials and creating your own custom solution--just go directly to the recipe that addresses your specific problem. Each recipe in the sendmail Cookbook outlines a configuration problem, presents the configuration code that solves that problem, and then explains the code in detail. The discussion of the code is critical because it provides the insight you need to tweak the code for your own circumstances. The sendmail Cookbook begins with an overview of the configuration languages, offering a quick how-to for downloading and compiling the sendmail distribution. Next, you'll find a baseline configuration recipe upon which many of the subsequent configurations, or recipes, in the book are based. Recipes in the following chapters stand on their own and offer solutions for properly configuring important sendmail functions such as: Delivering and forwarding mail Relaying Masquerading Routing mail Controlling spam Strong authentication Securing the mail transport Managing the queue Securing sendmail sendmail Cookbook is more than just a new approach to discussing sendmail configuration. The book also provides lots of new material that doesn't get much coverage elsewhere--STARTTLS and AUTH are given entire chapters, and LDAP is covered in recipes throughout the book. But most of all, this book is about saving time--something that most system administrators have in short supply. Pick up the sendmail Cookbook and say good-bye to sendmail dread.
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The Bollywood Cookbook:
$9.98
The charisma and energy of Bollywood is infectious. The continual sense of celebration and the intensity of color and grandeur is reflected in the cuisine of India - and what better way to explore the culinary delights of this nation than to see what the Bollywood royals themselves eat and enjoy. In The Bollywood Cookbook there are interviews with some of Bollywood's greatest film legends - stars like Aishwarya Rai and Shah Rukh Khan. Each confesses the secrets of their culinary obsessions, revealing their favorite foods and describing recipes that have been in their families for generations. They reveal what they love to cook when they're at home and where they like to eat out. Experience the taste of Bollywood in your own home - try Amitabh Bachchan's favourite Prawns in Green Vegetables or Preity Zinta's melt-in-your-mouth Butter Chicken. Full of lusciously illustrated recipes and stunning photographs of the stars and their films, The Bollywood Cookbook is a feast for the senses and a joy both to read and cook from.
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The Historical Cookbook Of
$19
First published in 1958 by the National Council of Negro Women, this book includes contributions from members in 36 states, plus the District of Columbia and offers exceptional insight into American history and the African-American community at the time of its publication. As John Hope Franklin (whose own family owns a copy of the book) points out, much of the cultural information in the cookbook has never been passed down to successive generations. Arranged according to the calendar year, the cookbook opens with a cake to be baked in celebration of both New Year's Day and the Emancipation Proclamation. Scattered among the recipes one finds excerpts from documents such as the Gettysburg Address and the Universal Declaration of Human Rights. Tributes to well-known figures like Harriet Tubman, Phyllis Wheatley and Booker T. Washington appear alongside brief bios and recipes in celebration of important but obscured figures. This delightful collection of delicious recipes helps us commemorate African-American history throughout the year.
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Jamlady Cookbook
$24.14
A resource cookbook for the canner, gardener, gourmet chef, baker, and beginning home cook. More than 400 recipes for jellies, jams, butters, and preserves, with recipes for cooking with delicious homemade potables. More than a cookbook, this food-preparation reference guide is a superbly informative read, with useful information on everything from the cultivation of plants and new techniques in jamming to liqueurs and cordials. While many people believe they lack the hobby time to can preserves, Jamlady demonstrates techniques and ingredients adaptable to busy households. For years, visitors to Chicagoland farmers’ markets have counted on Jamlady’s impressive selection of jams and jellies to add excitement to meals. This cookbook puts a dazzling array of foods often thought of as mere condiments front and center, within reach of even those home cooks with basic skills, limited time, and access to simple ingredients. More advanced recipes and methods teach more experienced canners the savory and sweet secrets to creating their own fine preserves. The extensive baking section and serving suggestions offer ideas on how to best showcase these preserved and enhanced flavors. Jamlady’s decades of research and experimentation have culminated in this impressive volume, destined to become a dog-eared classic in the pantheon of cookin
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Savoy Cookbook
$9.98
In The Savoy Cookbook, celebrated chef Anton Edelmann welcomes us into one of the world’s greatest, most glamorous hotels. An elegantly designed, lavishly illustrated volume, featuring 100 classic and contemporary recipes. American measures. Founded in London in 1889, The Savoy is one of the world’s most famous hotels. As the place where Monet painted the Thames from his window, where Escoffier concocted pêches Melba, and the first British dry martini was stirred, The Savoy has a venerable reputation to uphold. And this it does magnificently, pampering its guests in legendary luxury. The food at The Savoy is second to none, and it’s the domain of Anton Edelmann, head chef for more than two decades. In recipes and photographs, The Savoy Cookbook follows a typical day at the hotel—breakfast, lunch, afternoon tea, dinner, and beyond. Chef Anton presents some of The Savoy’s finest dishes: Caviar and Scrambled Eggs with Brioche, Young Pork on Portobello Polenta with Glazed Spring Onions, Scallop Ravioli in Saffron Broth. The dessert tray is laden with delights, while afternoon tea features exquisite sandwiches, scones, and cakes. Marrying the workings of a great hotel with the culinary brilliance of a top chef, this splendid cookbook allows you to bring the magic of The Savoy into your own home. Anton Edelmann, one of Europe’s leading chefs, is the author of the best–selling Taking Tea at the Savoy.
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C++ Cookbook
$39.99
Despite its highly adaptable and flexible nature, C++ is also one of the more complex programming languages to learn. Once mastered, however, it can help you organize and process information with amazing efficiency and quickness. The C++ Cookbook will make your path to mastery much shorter. This practical, problem-solving guide is ideal if you're an engineer, programmer, or researcher writing an application for one of the legions of platforms on which C++ runs. The algorithms provided in C++ Cookbook will jump-start your development by giving you some basic building blocks that you don't have to develop on your own. Less a tutorial than a problem-solver, the book addresses many of the most common problems you're likely encounter--whether you've been programming in C++ for years or you're relatively new to the language. Here are just some of the time-consuming tasks this book contains practical solutions for: Reading the contents of a directory Creating a singleton class Date and time parsing/arithmetic String and text manipulation Working with files Parsing XML Using the standard containers Typical of O'Reilly's "Cookbook" series, C++ Cookbook is written in a straightforward format, featuring recipes that contain problem statements and code solutions, and apply not to hypothetical situations, but those that you're likely to encounter. A detailed explanation then follows each recipe in order to show you how and why the solution works. This question-solution-discussion format is a proven teaching method, as any fan of the "Cookbook" series can attest to. This book will move quickly to the top of your list of essential C++ references.
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The Pretzel Cookbook
$10.16
Pretzels have been a beloved snack ever since their creation more than 1200 years ago. Today, everybody has their own favorite pretzel--be they sweet or savory, crunchy or soft--all of which are included in this great collection of more than 75 different recipes, twists, toppings, and fillings for the world's favorite snack! Packed with fun tidbits and information about the pretzel's history and lore, The Pretzel Cookbook helps indulge and entertain pretzel lovers with a variety of ways to enjoy their favorite snack, and helps new pretzel lovers learn that the world of pretzels goes way beyond the plain hard-salted variety.
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Monday, August 1st, 2011
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Cooking in the Moment
$18.99
"If there’s one thing Reusing understands, it’s the power of a remarkable ingredient." – O Magazine "[A] must-have title for both new and experienced cookes." --Publisher's Weekly (Starred Review) “Her enthusiasm is infectious, her approach, inviting.”— BookPage Top Pick and Cookbook of the Month “I love Andrea Reusing’s Lantern in Chapel Hill. And her recipes in Cooking in the Moment are so approachable and her stories so insightful that they blaze a path toward great home cooking.” —David Chang “I’ve had the pleasure of enjoying many fine meals at Lantern. Andrea Reusing’s food is always fresh, seasonal, and as local as possible. Her recipes are creative and downright delicious.” —John Grisham For Andrea Reusing—an award-winning chef, a leader in the sustainable agriculture movement, and a working mother—“cooking in the moment” simply means focusing on one meal at a time. Tender spring broccoli given a smoky char on the grill, a summer berry pudding with cold cream, or a cider-braised pork shoulder served with pan-fried apples on a frosty night—cooking and eating this way allows food in season to become the foundation of a full life. Cooking in the Moment is a rich, absorbing journey through a year in Reusing’s home kitchen as she cooks for family and friends using ingredients grown nearby. When seasonality is reimagined as a grocery list rather than a limitation, everyday meals become cause for celebration—a whole week of fresh sweet corn; a blue moon autumn asparagus harvest; a rich, spicy soup made with the last few sweet potatoes of winter. Reusing seamlessly blends down-to-earth kitchen advice with delicious, doable recipes, including childhood favorites (chicken and dumplings), simple one-pot dinners (shrimp, pea, and rice stew), as well as feasts to satisfy a crowd (roast fresh ham with cracklings). And while the action takes place in North Carolina, the kinds of producers and places that animate these pages—farmers, ranchers, cheesemakers, butchers, bakers, orchards, backyard henhouses, and fishing holes—can be found all over, producing the flavors that we crave. With gorgeous photography throughout and more than 130 recipes, Cooking in the Moment will inspire cooks everywhere to embrace the flavors and bounty of each season. From the Hardcover edition.
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Cooking for Harry
$9.99
Harry became a fabulous cook. It began with a simple indulgence: secret bowls of buttery popcorn that he and his wife, Francie, would share after the children were tucked into bed. The aroma of melting butter, the hot kernels on their tongues, the salt crystals sticking to their lips—it was their own private romantic feast, imbuing their marriage with a new kind of passion. Soon, Harry began to dazzle Francie with luscious bisques and brioches, delectable soufflés, rich risottos, and classic versions of coq au vin that left her breathless. Their family life came to revolve around the dinner table, where each night Harry’s cooking brought Francie and their four children together for an awe-inspiring and mouthwatering meal. But inevitably the years slip by, and when all but one child has left the house, Harry wins a digital scale in his company’s Holiday Raffle and their happy bubble bursts in a single instant. Harry’s cooking has finally caught up with him. His doctor confirms it: He desperately needs to lose weight. Terrified of losing him, Francie puts Harry on a strict diet, leaving him eternally frustrated at the table and in the kitchen. When they both realize that he has to take a break from his culinary passions if this diet is to work, Francie begins to cook. Eventually a younger-looking, leaner, and more driven Harry emerges—one so newly committed to his job and his low-carb support group that not only is he no longer in the kitchen, he’s hardly ever at home. Feeling confused by the dynamics of their new relationship, Francie must contend with her need to keep Harry on his diet, and also with the women who have suddenly begun to eye her truly attractive husband. The question now becomes: Will love be enough to keep this marriage together, or will the Atkins Diet ultimately tear Harry and Francie apart? Pop a pan of cookies into the oven and put up your feet. Cooking for Harry is a deliciously good time. From the Hardcover edition.
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Cooking for Gracie
$10.99
A touching, insightful and uplifting memoir, complete with more than 40 recipes, that recounts a year in the life of a new parent learning to cook for three. Keith Dixon’s passion was cooking. For years, he sustained himself through difficult days by dreaming about the lavish recipes he was going to attempt when he got home—Thai curries, Indian raitas, Sichuan noodles. All that changed when his daughter, Gracie, was born five weeks early, at just four pounds. Keith and his wife, Jessica, adapted to life with a newborn as all parents do: walking around in a sleep deprived haze, trying to bond with Gracie and meet the needs of this new person in their lives—all while dealing with the overwhelming fear that they were going to catastrophically fail in their new roles. After Gracie became a part of their family, Keith no longer had time to cook the way he once knew; when he did find time to make something, he learned the hard way that his daughter woke easily to the simplest kitchen noise, and soon realized that if he wanted his family to eat well, he was going to have to learn to cook all over again.   Based on three popular articles in the New York Times , Cooking for Gracie is a memoir of the first year of Gracie’s life, as Keith learns to cook for three—discovering what it means to be a father while still holding on to what made him who he was before his daughter came along. Keith and Jessica’s hilarious and poignant struggles to adjust to life with a newborn will resonate with new parents; foodies’ mouths will water over the tempting meals Keith creates; amateur cooks will laugh at his missteps in the kitchen—and it’s just impossible not to fall in love with the adorable Gracie.   A critically acclaimed novelist, Keith Dixon reflects on food, parenting, and cooking with both humor and reverence, and shares the delicious, accessible parent- and family-friendly recipes he discovered along the way. Beautifully written and compulsively readable, Cooking for Gracie is an irresistible and unforgettable story, for foodies and parents alike, of a family of three learning to find their way together   KEITH DIXON has been on the staff of the New York Times for seventeen years. He is also the author of two novels : The Art of Losing —which received starred reviews in both Kirkus and Booklist and was named “Editor’s Choice” by the Philadelphia Inquirer —and Ghostfires , named one of the five best first novels of 2004 by Poets & Writers magazine. From the Hardcover edition.
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Vegetarian Cooking for Everyone
$19.99
What Julia Child is to French cooking and Marcella Hazan is to Italian cooking, Deborah Madison is to contemporary vegetarian cooking.  At Greens restaurant in San Francisco, where she was the founding chef, and in her two acclaimed vegetarian cookbooks, Madison elevated vegetarian cooking to new heights of sophistication, introducing many people to the joy of cooking without meat, whether occasionally or for a lifetime.  But after her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style.  Now, in a landmark cookbook that has been six years in the making, Madison teaches readers how to build flavor into vegetable dishes, how to develop vegetable stocks, and how to choose, care for, and cook the many vegetables available to cooks today. Vegetarian Cooking for Everyone is the most comprehensive vegetarian cookbook ever published.  The 1,400 recipes, which range from appetizers to desserts, are colorful and imaginative as well as familiar and comforting.  Madison introduces readers to innovative main course salads; warm and cold soups; vegetable braises and cobblers; golden-crusted gratins; Italian favorites like pasta, polenta, pizza, and risotto; savory tarts and galettes; grilled sandwiches and quesadillas; and creative dishes using grains and heirloom beans.  At the heart of the book is the A-to-Z vegetable chapter, which describes the unique personalities of readily available vegetables, the sauces and seasonings that best complement them, and the simplest ways to prepare them.  "Becoming a Cook" teaches cooking basics, from holding a knife to planning a menu, and "Foundations of Flavor" discusses how to use sauces, herbs, spices, oils, and vinegars to add flavor and character to meatless dishes.  In each chapter, the recipes range from those suitable for everyday dining to dishes for special occasions.  And through it all, Madison presents a philosophy of cooking that is both practical and inspiring. Despite its focus on meatless cooking, Vegetarian Cooking for Everyone is not just for vegetarians: It's for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately.  The recipes are remarkably straightforward, using easy-to-find ingredients in inspiring combinations.  Some are simple, others more complex, but all are written with an eye toward the seasonality of produce.  And Madison's joyful and free-spirited approach to cooking will send you into the kitchen with confidence and enthusiasm.  Whether you are a kitchen novice or an experienced cook, this wonderful cookbook has something for everyone. From the Hardcover edition.
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Cooking with Cream Soup Cookbook
$14.99
Save time with cream soup! Each of the 200+ recipes uses condensed soup as a flavorful shortcut. Hardcover, 112 pages, color photos. 8" x 11".
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The Pleasures of Cooking for One
$14.99
From the legendary editor of some of the world’s greatest cooks—including Julia Child and James Beard—a passionate and practical book about the joys of cooking for one. Here, in convincing fashion, Judith Jones demonstrates that cooking for yourself presents unparalleled possibilities for both pleasure and experimentation: you can utilize whatever ingredients appeal, using farmers’ markets and specialty shops to enrich your palate and improve your health; you can feel free to fail, since a meal for one doesn’t have to be perfect; and you can use leftovers to innovate—in the course of a week, the remains of beef bourguignon might be reimagined as a ragù, pork tenderloin may become a stir-fry, a cup or two of wild rice produces both a refreshing pilaf and a rich pancake, and red snapper can be reinvented as a summery salad. It’s a fulfilling and immensely economical process, one perfectly suited for our times—although, as Jones points out, cooking for one also means we can occasionally indulge ourselves in a favorite treat. Throughout, Jones is both our instructor and our mentor, suggesting basic recipes—such as tomato sauce, preserved lemons, pesto, and homemade stock—that all cooks should have on hand; teaching us how to improvise using an ingenious strategy of building meals through the week; and supplying us with a lifetime’s worth of tips and shortcuts. From Child’s advice for buying fresh meat to Beard’s challenge to beginning crêpe-makers and Lidia Bastianich’s tips for cooking perfectly sauced pasta, Jones’s book presents a wealth of acquired knowledge from our finest cooks. The Pleasures of Cooking for One is a vibrant, wise celebration of food and enjoying our own company from one of our most treasured cooking experts. From the Hardcover edition.
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Cooking for Two Cookbook
$14.99
Dinners for two! Newlyweds, empty nesters, and couples everywhere can feast on 200+ entrées and side dishes presented in this photo-illustrated menu collection. Hardcover, 112 pages. 8" x 11".
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The New American Cooking
$18.99
Joan Nathan, the author of Jewish Cooking in America, An American Folklife Cookbook , and many other treasured cookbooks, now gives us a fabulous feast of new American recipes and the stories behind them that reflect the most innovative time in our culinary history. The huge influx of peoples from all over Asia--Thailand, Vietnam, Cambodia, India--and from the Middle East and Latin America in the past forty years has brought to our kitchens new exotic flavors, little-known herbs and condiments, and novel cooking techniques that make the most of every ingredient. At the same time, health and environmental concerns have dramatically affected how and what we eat. The result: American cooking has never been as exciting as it is today. And Joan Nathan proves it on every page of this wonderfully rewarding book. Crisscrossing the country, she talks to organic farmers, artisanal bread bakers and cheese makers, a Hmong farmer in Minnesota, a mango grower in Florida, an entrepreneur of Indian frozen foods in New Jersey, home cooks, and new-wave chefs. Among the many enticing dishes she discovers are a breakfast huevos rancheros casserole; starters such as Ecuadorean shrimp ceviche, Szechuan dumplings, and Malaysian swordfish satays; pea soup with kaffir leaves; gazpacho with sashimi; pasta dressed with pistachio pesto; Iraqi rice-stuffed Vidalia onions; and main courses of Ecuadorean casuela , chicken yasa from Gambia, and couscous from Timbuktu (with dates and lamb). And there are desserts for every taste. Old American favorites are featured, too, but often Nathan discovers a cook who has a new way with a dish, such as an asparagus salad with blood orange mayonnaise, pancakes made with blue cornmeal and pine nuts, a seafood chowder that includes monkfish, and a chocolate bread pudding with dried cherries. Because every recipe has a story behind it, The New American Cooking is a book that is as much fun to read as it is to cook from--a must for every kitchen today. From the Hardcover edition.
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Cooking Of Southwest France:
$30
Published in 1983 by Dial Press, this seminal work chronicles the lusty, wine-friendly, hedonistic food of the Gascony region of France. It became an instant classic, praised to the skies by everyone from Time magazine to the New York Times. Nach Waxman today calls it an important, wonderful book about one of the more interesting places where the French make great food. South-West is the model of what a book should be. Unfortunately, when the book was published, animal fat was a no-no, and many key ingredients in this regional cooking--duck, duck parts, and foie gras--were hard or impossible to find. When HarperCollins bought Dial, the hardcover, which went in to three printings, went out of print. It was reissued as a paperback in 1988 and remained in print for 15 years. It went out of print in 2002. We believe that the book has a much wider market today than when it was originally published. It was one of those books ahead of its time and Paula, while greatly respected then, was well known only to a small coterie of food intellectuals. Much as Under the Tuscan Sun came along at just the right time for that region of Italy, causing it to resonate with the American reader, so we believe now is the perfect moment for The Cooking of Southwest France. Despite the controversy surrounding it, foie gras remains one of the quintessential luxury foods, more popular than ever in restaurants and more available than ever before to the home cook, as does duck and its constituent parts. The Bordeaux, Perigord southwestern region of France is a favorite with tourists interested in both food and wine. And the more rustic, hearty, less fussy style of French cooking it boasts is popular in bistros and restaurants across the United States. To make the book fresh and contemporary, Wolfert added 60 new or revised recipes to the 150 already included, and updated all the other material in the book. As with The Slow Mediterranean Kitchen, it will have an attractive package and will feature color photos (for the first time) to garner as large a segment of the market as possible. Paula Wolfert launched a generation of international culinary adventurers with Cooking of Southwest France: Recipes From France's Magnificent Rustic Cuisine, which she has just revised and updated. A bold and indefatigable cross between Mme. Saint-Ange and Freya Stark, Wolfert writes recipes with such vivid and explicit instructions you might think you were really cooking in Toulouse or Carcassone. --Corby Kummer
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Home Cooking with Trisha Yearwood
$15.99
Country music star and bestselling cookbook author Trisha Yearwood is back with an encore of recipes that once again share her family traditions and warm home-grown cooking style.   In her debut cookbook, Georgia Cooking in an Oklahoma Kitchen , Trisha proved that there’s much more to her than an award-winning country music career, as she welcomed us into her kitchen and served up a feast of flavorful meals and heartwarming personal anecdotes. Now, in Cooking for Family and Friends , Trisha opens her life and her kitchen once more with a trove of recipes from a lifetime of potlucks and colorful gatherings.   Trisha has that southern hospitality gene and she’s a big believer that cooking for someone else is an act of love. From breakfasts in bed to hearty casseroles and festive holiday meals, Trisha’s delicious recipes are dedicated to her loved ones, including her husband Garth Brooks (who’s her number one cooking fan and the contributor of a few knockout recipes of his own).   Trisha knows how good it feels to bring something to the table. It brings everyone closer together if they’ve had a hand in preparing a meal. These recipes all come with memories attached—of potlucks with good friends, church suppers, family fish fries, and beach picnics, Mother’s Day, and Christmas gatherings. Many are handed down from her mother, her aunts and cousins, or longtime friends, while others are her own contemporary improvisations on classic southern fare. Each one—whether a main dish, a tasty side, or a decadent dessert—comes with a heartwarming story from Trisha’s life that may remind you of some of your own favorite family foods, or inspire you to create new traditions.   You don’t have to be a southerner to enjoy Yearwood family specialties such as:   • Hot Corn Dip • Cornbread Salad with French Dressing • Baked Bean Casserole • Jambalaya • Pumpkin Roll • Old Fashioned Strawberry Shortcake Plus, Trisha (and her sister and mother) offer up loads of practical advice, on everything from easily icing a cake to cutting a slice of pie, time-saving tips; and ingredient substitutions. With full-color photographs taken at Trisha’s home, this soulful and sincere testament to a southern life well-lived will delight both country music fans and home cooks everywhere. From the Hardcover edition.
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Home Cooking with Jean-Georges
$19.99
Join one of the world’s greatest chefs in his most personal book yet, as Jean-Georges Vongerichten shares his favorite casual recipes in Home Cooking with Jean-Georges.   Though he helms a worldwide restaurant empire—with locations in New York, Las Vegas, London, Paris, and Shanghai—Jean-Georges counts his greatest joy in life as family first, then food. In Home Cooking with Jean-Georges, he brings readers into his weekend home, where he cooks simple, delicious dishes that leave him plenty of time to enjoy the company of friends and loved ones.  A few years ago, Jean-Georges decided to give himself a gift that most of us take for granted: two-day weekends. He and his wife, Marja, and their family retreat to their country home in Waccabuc, New York. There, the renowned chef produces the masterful, fresh flavors for which he is known—but with little effort and few dishes to clean at the end. These quick, seasonal, Vongerichten-family favorites include: Crab Toasts with Sriracha Mayonnaise, Watermelon and Blue Cheese Salad, Herbed Sea Bass and Potatoes in Broth, Lamb Chops with Smoked Chile Glaze and Warm Fava Beans, Parmesan-Crusted Chicken, Fresh Corn Pudding Cake, Tarte Tatin, and Buttermilk Pancakes with Warm Berry Syrup. With 100 recipes and 100 color photographs—all taken at his country house— Home Cooking with Jean-Georges will inspire home cooks with fantastic accessible dishes to add to their repertoires. From the Hardcover edition.
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Georgia Cooking in an Oklahoma Kitchen
$15.99
She’s adored by fans as one of country music’s top stars, but among family and friends, Trisha Yearwood is best known for another talent: cooking. Throughout her life–from her humble roots in Georgia to her triumphant recording years in Nashville and a fulfilling married life with husand Garth Brooks in Oklahoma–Trisha has always enjoyed feeding those she loves. Now she dishes up a collection of more than 120 of her go-to recipes in a tribute to both home-grown cooking and family traditions. Trisha believes a recipe always tastes better when it has a memory attached to it. Here, she teams up with her mother and sister to share their family’s best-loved recipes. This is the kind of classic comfort food you’ll want at the heart of your own family’s mealtime memories. Inside is a full menu of Southern fare with a contemporary twist. But you don’t have to be a Southerner to enjoy Yearwood family favorites such as: Trisha’s Chicken Tortilla Soup Gwen’s Fried Chicken with Milk Gravy Stuffed Pork Chops Breakfast Sausage Casserole Blackberry Cobbler Banana Pudding Along with the recipes for inviting soups, textural salads, home-style family entrées, colorful side dishes, and irresistible desserts, Trisha shares everything from charming personal anecdotes to practical advice, time-saving tips, and creative ingredient substitutions to accommodate all tastes. With full-color photographs taken in and around Trisha’s homes and a foreword by Garth Brooks, this soul-warming slice of Southern life will delight country music fans and home cooks alike. Best of all, this is un-pretentious food that is easy to put together, satisfies even big country appetites, and tastes like home. Trisha’s warm evocations of pre-paring food for loved ones will transport you back to your own childhood. These are recipes you’ll enjoy with your family for years to come. From the Hardcover edition.
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Cooking with My Sisters
$15.99
For the Trigianis, cooking has always been a family affair–and the kitchen was the bustling center of their home, where folks gathered around the table for good food, good conversation, and the occasional eruption. Example: Being thrown out of the kitchen because one’s Easter bread kneading technique isn’t up to par. As Adriana says: “When the Trigianis reach out and touch someone, we do it with food.” Like the recipes that have been handed down for generations from mother to daughter and grandmother to granddaughter, the family’s celebrations are also anchored to the life and laughter around the table. We learn how Grandmom Yolanda Trigiani sometimes wrote her recipes in code, or worked from memory, guarding her recipes carefully. And we meet Grandma Lucia Bonicelli, who never raised her voice and believed that when people fight at the dinner table, the food turns to poison in the body. Adriana Trigiani’s voice springs to life from the first page of Cooking with My Sisters , a collection of beloved family recipes that the Trigianis have been enjoying for generations. But there’s much more here than just the food. Peppered with hilarious family anecdotes, poignant letters, and exquisite color photographs, Cooking with My Sisters draws us into the warm and witty world of the Trigiani clan. Each recipe has a story behind it, and each chapter has tips from different sisters, reflecting the unique personalities of the latest generation of Trigiani women. Here are mainstay meals, featured in sections such as “The Big Life” and “The Big Wow,” which include the chapters “Pasta, or as We Called It, Maccheroni ” and “Food We Hated as Kids but Love to Serve Now.” Accessible to any cook, the recipes range from Chicken and Polenta, Zizi Mary’s Rice Soup, and Gnocchi to favorite desserts like Grandmom’s Buttermilk Cake–and all the delectable dishes are geared toward bringing your family together. Written with Adriana Trigiani’s trademark humor and verve, this wonderful book will appeal to anyone who values the bonds that food, community, and cultural tradition can provide. From the Hardcover edition.
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Relaxed Cooking with Curtis Stone
$16.99
“For me, there are few things that are more relaxing than lingering at the table with good friends . . . But I know that for a lot of people, putting together a meal, especially for guests, is the opposite of relaxing . . . I’m here to tell you: It doesn’t have to be that way.” —from the Introduction Aussie Curtis Stone, host of TLC’s Take Home Chef , is best known for his laid-back approach to cooking. Though he’s worked as head chef in several Michelin-starred London restaurants, some of his most memorable meals are the ones he’s shared with friends at home. Now, Curtis shows you how to have as much fun in the kitchen as your guests are sure to have over a comfortable, unforgettable meal. In Relaxed Cooking with Curtis Stone , you’ll find everything from “First Thing in the Morning” bites and “Brunches to Blow Their Minds” to “Weekend Lunches” and “Something to Eat on the Sofa.” With the home cook in mind, Curtis avoids off-putting culinary lingo and hard-to-find ingredients. Instead, he picks what’s in season and just around the corner. This down-to-earth approach results in wonderfully interesting and flavorful taste combinations that are perfect for parties or just hanging out with a close friend or loved ones. Recipes include: • Caramelized Nectarines with Yogurt and Honey • Crispy Tortilla with Ham, Chile, Spinach, and Fried Eggs • Heirloom Tomato and Burrata Salad with Pepper-Crusted New York Steak • Pan-Fried Calamari with Roasted Asparagus Salad • Homemade Salted Caramel Popcorn • Baby Baked Potatoes with Sour Cream and Chives • Sticky Chicken Drumsticks • Red Curry with Lobster and Pineapple • Veal Cutlet Coated in an Aged Jack Cheese Crust • Slowly Cooked Brisket with a BBQ Bourbon Sauce • Creamy Mascarpone and Parsley Polenta • Brownie Cupcakes These delicious recipes and Curtis’s infectiously easygoing attitude are all it takes to end your entertaining stress and get you and your guests into a relaxing mood. From the Hardcover edition.
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All New Complete Cooking Light Cookbook
$20.97
2007 IACP Award Winner! Most of us simply aren’t willing to sacrifice culinary excellence for meals that are good for us. It’s no wonder, then, that Cooking Light is America’s leading epicurean magazine and the most trusted authority on healthy cooking. And this newest hardcover beauty is the most comprehensive collection of 1,000 top-rated, double-tested, healthy, yet rich and tasty recipes ever combined in one cookbook. Features: Over 1000 tips from the Cooking Light Test Kitchens experts 200 step-by-step photographs simplify complicated cooking methods 50 new and varied menu options, including the Cooking Light staff’s top 10 favorites Cook & prep times, plus complete nutritional analysis for every recipe
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Wood-Fired Cooking
$14.99
you might be menopausal if . . . You buy your antiperspirant in six-packs. You hire a towel boy. You know the calcium content in a pitcher of piña coladas. You can pick your colon out of a lineup. Tackling “the change of life” with bravery and a wry sense of humor, comedienne Leigh Anne Jasheway-Bryant celebrates the lighter (and hopefully cooler) side of menopause in this daring little book. Combining laugh-out-loud musings with retro photographs and bold graphics, Not Guilty by Reason of Menopause may make you laugh, cry, swear, sweat, binge, and steal--all at the same time. And the book doubles as a fan in a pinch. From the Hardcover edition.
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Friday, July 29th, 2011
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Ultimate Venison Cookbook
$19.99
Venison fans will love this cookbook, featuring 175 fabulous venison recipes! The Ultimate Venison Cookbook discusses important tips and techniques for dressing, processing and preparing venison for cooking. The recipes cover a wide range of dishes from soups, to sausages, to grilled meals, and a special section on "Venison Through the Seasons" provides fantastic recipe ideas for cold winter evenings, warm summer days, holidays, camping, cookouts and more. Health-conscious chefs will enjoy the expanded coverage on the health benefits of venison and low-carb diets, as well as the selection of low-carb recipes. The comb-bound design of the book makes it easy for lay-flat use in the kitchen, and the easy-to-follow recipes and instructions will have beginners as well as experts whipping up fantastic, hearty meals.
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Recipe Hall Of Fame Cookbook
$16.95
Serve a delicious slice of Americana with every tasteful dish! Each recipe is a winner in the State Cookbook Series and is a proven crowd-pleaser or family favorite! Truly the best of the best, from beverages, appetizers, soups, salads, vegetables, pasta dishes, seafood, meat & poultry, and desserts. Includes such regional favorites as Chicago-Style Pizza, Louisiana Oyster Stew, Great Lakes Potato Salad, Harvard Beets, Texas Brisket, Kentucky Spare Ribs, Georgia Peach Pie, and hundreds more. Softcover; spiral bound, 304 pages. Video/DVD, books, and audio products may be returned in exchange for the same title only.
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The Healthy College Cookbook
$6.99
For nearly a decade, The Healthy College Cookbook has offered time-pressed, budget-crunched students a simple way to enjoy home cooking in their own small apartment kitchens or even dorm rooms. Written by students for students, the book offers hundreds of simple, healthful alternatives to dreary cafeteria fare. Now, this best-selling cookbook has been revised, expanded, and enlivened for a new generation of students. One hundred brand-new recipes have been added to the old favorites, including expanded breakfast options, recipes for the ever-popular George Foreman Grill, new smoothie creations, and pizza toppings for storebought crusts, English muffins, and pita bases. Recipes require only a handful of easy-to-find ingredients. The book is packed with vegetarian options, and every recipe is as nutritious as it is delicious. Most can be prepared in less time than it takes to order pizza. Most college students are new to cooking, and The Healthy College Cookbook contains a wealth of information and tips for the novice. It explains cooking terms, describes common spices, and offers basic, sensible advice on stocking a kitchen with equipment and food staples. The book isn't just for novices, however. Even the most discerning young palates will appreciate zesty Garlic Green Beans with Tofu or lively Mandarin-Mint Salad. These recipes are so quick, so inexpensive, and so delicious that they're bound to become dinner party favorites, years past graduation.
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Busy People's Low-Fat Cookbook
$13.59
Over 300,000 copies of Busy People's Low-Fat Cookbook have already been sold! What's a busy people's recipe? It's one that has seven ingredients or less and can be cooked in 30 minutes or less. Most take only 15 to 20 minutes. Here's a cookbook with more than 240 fast and easy, homestyle, heart-healthy recipes. When her husband's cancer created a situation in which Dawn Hall realized she had to become the family breadwinner, Dawn, a self-described food addict, turned her passion--creating quick and easy recipes for delicious heart-healthy meals--into a solution that made her self-published cookbooks a nationwide sensation. With her charm, enthusiasm, and energy, Dawn has sold more than 650,000 copies of her cookbooks, won national awards, opened doors to speaking engagements, landed her press appearances and magazine covers. She created a wildly successful cookbook franchise with a fiercely loyal following. Each recipe in Busy People's Low-Fat Cookbook has nutritional information, preparation time, and cooking time as well as menu ideas. The book also contains instruction on how to maintain an ideal body weight and tips on saving time and money in the kitchen. It is bound in an easy-to-use hardcover concealed spiral binding.
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Crock-Pot Soups & Stews Cookbook
$6.99
Discover the convenience of your Crock-Pot slow cooker in the Crock-Pot Soups & Stews Cookbook. This spiral-bound collection contains more than 50 soup recipes and stew recipes, many of which are ideal one-dish meals. This cookbook provides recipes for basic soup stocks and soup bases, which can be used to make other dishes in the book or your own favorite recipes. Try some of the classic soup recipes, as well as ethnic soups from around the world. Here are a few of the mouth-watering soups and stews you can make from recipes in the book: Cannellini Minestrone Soup; Chicken Tortilla Soup; Lamb Stew; Scallop and Corn Chowder; Panama Pork Stew; Northwest Beef and Vegetable Soup.
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The Lady & Sons Savannah Country Cookbook
$11.99
From one of the most frequently visited restaurants in Savannah, The Lady & Sons, comes this collection of down-home Southern family favorites. Paula H. Deen, the owner and proprieter, has created a friendly cookbook filled with hundreds of quick and easy recipes. Perfect for home entertainment, family picnics, or Sunday dinners, The Lady & Sons Savannah Country Cookbook completes any kitchen. "I tell Savannah-bound friends that if they want a short course in the meaning of Southern cooking--the flavors, the ambience, indeed the very heart of Southern cooking--they should drop in at The Lady & Sons." --from the introduction by JOHN BEHRENDT, author of Midnight in the Garden of Good and Evil "The recipes in this book are so wonderful, I almost ate the book!" --FANNIE FLAGG, author of Fried Green Tomatoes at the Whistle Stop Cafe From the Trade Paperback edition.
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Busy People's Slow Cooker Cookbook
$11.89
Slow cookers are convenient and save time. And Busy People’s Slow Cooker Cookbook makes even the preparation quick and easy. Each of the more than 200 recipes in this book is made with seven or fewer easy-to-find, grocery store ingredients. Most can be prepared in less than ten minutes. The preparation can even be done the night before and the entire slow cooker placed in the refrigerator until morning. But convenience is not the only reason to use this cookbook. From exquisite cakes with warm berries oozing down the sides to hearty soups, creamy chowders, and delicious entrees complete with side dishes prepared in the same pot, this book is a creative collection of low-fat recipes that look and taste as if you have been working all day in the kitchen. Each recipe in Busy People’s Slow Cooker Cookbook is complete with nutritional information, preparation time, and cooking time, along with helpful hints and money-saving ideas. It is bound in an easy-to-use hardcover concealed spiral binding.
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Bound
$5.99
YOUNG XING XING IS BOUND. Bound to her father's second wife and daughter after Xing Xing's father has passed away. Bound to a life of servitude as a young girl in ancient China, where the life of a woman is valued less than that of livestock. Bound to be alone and unmarried, with no parents to arrange for a suitable husband. Dubbed "Lazy One" by her stepmother, Xing Xing spends her days taking care of her half sister, Wei Ping, who cannot walk because of her foot bindings, the painful but compulsory tradition for girls who are fit to be married. Even so, Xing Xing is content, for now, to practice her gift for poetry and calligraphy, to tend to the mysterious but beautiful carp in her garden, and to dream of a life unbound by the laws of family and society. But all of this is about to change as the time for the village's annual festival draws near, and Stepmother, who has spent nearly all of the family's money, grows desperate to find a husband for Wei Ping. Xing Xing soon realizes that this greed and desperation may threaten not only her memories of the past, but also her dreams for the future. In this searing story, Donna Jo Napoli, acclaimed author of Beast and Breath, delves into the roots of the Cinderella myth and unearths a tale as powerful as it is familiar.
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Saturday, July 9th, 2011
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Eat?
$2.49
Eat? Refrigerator Magnet high quality magnet has a picture of a cow and a baby chick in a pasture.
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EAT
$11.99
Diets are made to go “on” and “off of”, and if you’re like most people—who want to be fit, lean, alert and healthy—you don’t want to diet.  You want to eat naturally and normally, in a way that helps you have the body and lifestyle you deserve to enjoy.  In EAT , Dr. Ian Smith has created a blueprint for you.  It’s a flexible and intelligent plan you can follow every day, in every situation—eating out, working late, traveling, cooking for the holidays—and that will urge your body to perform at its peak. You’ll drop any excess pounds you need to lose.   You won’t worry about what you “can” and “can’t” eat, but will listen to yourself and eat smart. Dr. Ian’s Ten Simple Rules for Good Eating tell you what the experts know: --Follow the Rainbow: if you eat color, you’re getting vitamins and minerals in the right package --Carb Heaven: don’t ban carbohydrates—or any nutrient group! --The Whole Truth About Whole Grains: they may not be what you think they are, and you should be eating them all the time --Feel Full Fiber: it’s magic at every meal --Protein Bonanza: all proteins aren’t equal --Spicetopia: 5 of the tastiest and healthiest spices in the world --Size Matters:  how to portion, and secret calories you don’t know about --You are What You Drink: the miracle liquid and drinks that can wash out good eating --Unearthing the Organic Truth: it’s not always healthier --The Power of Snacks: they can help you lose weight! Cut to the chase with Dr. Ian’s EAT Plan at the end of each chapter, or become your own expert by reading from start to finish.  Either way, EAT is not about denial.  It’s about permission….to live, to fuel your strong body, to eat!  
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