 | Momofuku
Brand: Clarkson Potter
Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. <br><br>Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food. | *$23.73 |
 | Bread: A Baker's Book of Techniques and Recipes
Brand: Wiley
The warm, complex aroma of a fresh-baked loaf of bread can be utterly tantalizing; the first bite, a revelation. In <i>Bread: A Baker's Book of Techniques and Recipes</i>, award-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and science of bread baking - a kitchen essential for seasoned home bakers and professionals alike. Hamelman, a professional baker for nearly three decades, was a member of the United States national baking team that won first place in the 1996 Coupe du Monde de la Boulangerie, the bread-baking World Cup. Here, he shares this experience, putting world-class artisanal loaves within reach of any serious baker. Opening with a comprehensive overview of the foundations - essential ingredients; hand techniques for kneading, scoring, and shaping; the basic process from mixing through baking - he lucidly guides bakers through all elements of this richly rewarding craft. <p> <i>Bread</i> contains 118 detailed, step-by-step recipes for an array of breads: versatile sourdough ryes; breads made with pre-ferments; and simple, straight dough loaves. Recipes for brioche, focaccia, pizza dough, flat breads, and other traditional baking staples augment the diverse collection of flavors, tastes, and textures represented within these pages. From the delicate flavor and aroma of classic French baguettes to the mellow smoothness of Roasted Garlic Levain, a bread for every season and every palate is here. <p> Each recipe clearly outlines the key stages, with easy-to-use charts that list ingredients in both American and metric measures, quantities appropriate for home baking, and baker's percentages. Hundreds of drawings vividly illustrate techniques, and 35 handsome color photographs display finished breads. Sidebars accompany each recipe and section with valuable tips, from the subtle art of tasting and evaluating breads to the perfect fare to complement Vollkornbrot. A complete chapter on decorative breads - with instructions on techniques as well as a wide variety of exquisite patterns - will inspire magnificent display creations. <p> Laced throughout the book, Hamelman's personal narratives offer a compelling portrait of a lifelong love affair with bread and vividly communicate this passion. For bakers seeking to finesse this time-honored craft or simply to learn the tricks of the trade from a real master, Bread is a resource to be consulted time and time again. | *$23.53 |
 | I Know How to Cook
Brand: Phaidon Press
The bible of French home cooking, <i>Je Sais Cuisiner</i>, has sold over 6 million copies since it was first published in 1932. It is a household must-have, and a well-thumbed copy can be found in kitchens throughout France. Its author, Ginette Mathiot, published more than 30 recipe books in her lifetime, and this is her magnum opus. It's now available for the first time in English as I Know How to Cook. With more than 1,400 easy-to-follow recipes for every occasion, it is an authoritative compendium of every classic French dish, from <i>croque monsieur</i> to <i>cassoulet.</i><br><br>Clear, practical and comprehensive, it is an essential guide to the best home cooking in the world: no cuisine is better than French at bringing the very best out of ingredients to create simple, comforting and delicious dishes. The recipes have been carefully updated by a team of editors led by Parisian food writer Clotilde Dusoulier, to suit modern readers and their kitchens, while preserving the integrity of the original book. The great reputation of <i>I Know How to Cook </i> has been built over three generations by the fact that it is a genuine cookbook: each recipe has been cooked many times, and because it is used by domestic cooks rather than chefs. And with its breadth of recipes and knowledge of techniques, <i>I Know How to Cook</i> doesn't just teach you how to cook French, it teaches you how to cook, period.<br><br>In the tradition of Phaidon's other culinary bibles, <i>The Silver Spoon, 1080 Recipes</i> and <i>Vefa's Kitchen, I Know How to Cook</i> offers menus by celebrated French bistro chefs at the end of the book, including recipes by Daniel Boulud and Francois Payard. | *$23.50 |
 | My New Orleans: The Cookbook
Brand: Andrews McMeel Publishing
My New Orleans will change the way you look at New Orleans cooking and the way you see World-famous chef John Besh. It's 16 chapters of culture, history, essay and insight, and pure goodness. Besh tells us the story of his New Orleans by the season and by the dish. Archival, four-color, location photography along with ingredient information make the Big Easy easy to tackle in home kitchens. Cooks will salivate over the 200 recipes that honor and celebrate everything New Orleans. Bite by bite John Besh brings us New Orleans cooking like we've never tasted before. It's the perfect blend of contemporary French techniques with indigenous Southern Louisiana products and know-how. His amazing new offering is exclusively brought to fans and foodies everywhere by Andrews McMeel. From Mardi Gras, to the shrimp season, to the urban garden, to gumbo weather, boucherie (the season of the pig), and everything tasty in between, Besh gives a sampling of New Orleans that will have us all craving for more. The boy from the Bayou isn't just an acclaimed chef with an exceptional pallet. Besh is a chef with a heart. The ex-marine's passion for the Crescent City, its people, and its livelihood are main courses making him a leader of the city's culinary recovery and resilience after the wrath of Hurricane Katrina. | *$23.35 |
 | The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
Brand: Houghton Mifflin Harcourt
This uniquely accessible collection draws together the best vegetarian recipes of Italy-350 in all. 'Pasta and pizza may be Italy's most eye-catching exports, but it is the country's varied and sensible use of vegetables that provides the best inspiration for American cooks,' writes Jack Bishop. 'Asparagus spears coated with a little olive oil and roasted to intensify their flavor; thick slices of country bread grilled over an open fire and topped with diced tomatoes and shredded basil from the garden; or a fragrant stew with fennel and peas-Italians enjoy these dishes because of what they do contain, not what they don't.' Many of the recipes were gathered by Bishop during extensive travels throughout Italy. Some are family favorites, adapted from those of his Italian grandmother. All deliver perfect results with a minimum of effort. Serving suggestions for each recipe make planning vegetarian meals easy. | *$23.16 |
 | Chez Panisse Vegetables
Brand: William Morrow Cookbooks
For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut squash in the dark of winter, much of the inspiration about what to put on the menu comes from the high quality produce Waters and her chefs seek out year-round. <P>Using the treasures from the earth<B>, </B><I>Chez Panisse Vegetables</I> offers endless possibilities for any occasion. Try Grilled Radicchio Risotto with Balsamic Vinegar at your next dinner party, or Pizza with Red and Yellow Peppers for a summer evening at home. Why not forgo green-leaf lettuce, and opt for Artichoke and Grapefruit Salad drizzled with extra-virgin olive oil? Or serve Corn Cakes with fresh berries for breakfast instead of cereal? <P>Throughout <I>Vegetables</I>, Waters shares her energy and enthusiasm for what she describes as "living foods." When she first began in the restaurant business, the selection of good-quality vegetables was so limited that she found herself searching out farmers with whom she might do business. Luckily, today's explosion of markets and organic farms across the country ensures that any home cook can find freshly harvested produce to put on the table. And with the increased popularity of home gardening, more and more people are taking their vegetables straight from the earth and into the kitchen. <P>Cooks, gardeners, vegetarians and everyone who appreciates good food will find <I>Chez Panisse Vegetables</I> to be not only a cookbook, but a valuable resource for selecting and serving fine produce. From popular vegetables like corn, tomatoes and carrots, to more unusual selections like chard, amaranth greens and sorrel, <I>Vegetables</I> offers detailed information about the seasonal availability, proper look, flavor and preparation of each selection. Arranged alphabetically by vegetable, and filled with colorful linocut images, <I>Chez Panisse Vegetables</I> makes it easy for a cook to find a tempting recipe for whatever he or she has brought home from the market. | *$23.12 |
 | The Complete Robuchon
Brand: Knopf
An incomparable culinary treasury: the definitive guide to French cooking for the way we live now, from the man the <i>Gault Millau</i> guide has proclaimed “Chef of the Century.”<br><br>Joël Robuchon’s restaurant empire stretches from Paris to New York, Las Vegas to Tokyo, London to Hong Kong. He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate.<br><br>Here are more than 800 precise, easy-to-follow, step-by-step recipes, including Robuchon’s updated versions of great classics—Pot-au-Feu, Sole Meunière, Cherry Custard Tart—as well as dozens of less well-known but equally scrumptious salads, roasts, gratins, and stews. Here, too, are a surprising variety of regional specialties (star turns like Aristide Couteaux’s variation on Hare Royale) and such essential favorites as scrambled eggs. Emphasizing quality ingredients and the brilliant but simple marriage of candid flavors—the genius for which he is rightly celebrated—Robuchon encourages the beginner with jargon-free, impeccable instructions in technique, while offering the practiced cook exciting paths for experimentation.<br><br><i>The Complete Robuchon</i> is a book to be consulted again and again, a magnificent resource no kitchen should be without. | *$23.12 |
 | Ready for Dessert: My Best Recipes
Brand: Ten Speed Press
Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In <i>Ready for Dessert</i>, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies.<br> <br>With his unique brand of humor—and a fondness for desserts with “screaming chocolate intensity”—David serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, soufflés, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time. <br> <br>Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of David’s best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if you’re ready for dessert (and who isn’t?), you’ll be happy to have this collection of sweet indulgences on your kitchen shelf—and your guests will be overjoyed, too. | *$23.10 |
 | Cooking for Two: 2010
Brand: Boston Common Press
America's Table sets the 2010 Table for Two in this popular annual cookbook. Scaling back recipes that serve 8 or more to serve 2 doesn't always mean simple division. It can mean adjusting spices in various ways, using different pans and utensils, and utilizing ingredients in smarter, more cost effective ways. <br><br>The test cooks at America's Test Kitchen take our best recipes from throughout the year and scale them back for two. | *$23.10 |
 | Eating For Life
Brand: High Point Media, LLC
Did you truly enjoy the food you ate today? Do you really like the way you look and feel? Are you consistently enjoying great health and high energy? <P>Bill Phillips, author of the #1 New York Times bestseller Body-for-LIFE, believes your answer to all of the above questions should be, "Yes!" He feels that food should be a source of pure pleasure. A source of positive, abundant energy! A "sure thing" in a world of much uncertainty. <P>Phillips, who's widely regarded as today's most successful fitness author, has firm beliefs which go against the grain of today's popular weight-loss methods. "Diets, all of them, are potentially dangerous, most always dumb and ultimately a dead-end street!" he insists. "Eventually, anyone and everyone who's at all concerned with their health must learn how to feed their body, not how to starve it." <P>Instead, Phillips encourages a safe and sound solution which includes eating balanced, nutrient-rich meals, frequently throughout the day. "This is what works in the long run," he explains. <P>Rich with common sense and science, Eating for Life has rhyme and reason. It is specific. There are very clear dos and don'ts which help people enjoy food and improve their overall fitness. <P>Bill's approach, which he calls the "Eating for Lifestyle," has already helped thousands of people break free from the dieting dilemma and discover that, contrary to pop-culture belief, food is friend, not foe. Used intelligently, it nourishes the body and mind, satisfies the appetite, calms cravings, renews health and lifts energy. <P>Like Bill Phillips' Body-for-LIFE, this is a tell-it-like-it-is book. There's no promise of a quick fix. No metabolic tricks or so-called miracles. Just straightforward, clear, concise, practical and appropriate principles for eating right... for life. | *$23.09 |
 | The Whole Life Nutrition Cookbook: Whole Foods Recipes for Personal and Planetary Health, Second Edition
Brand: Whole Life Press
The Whole Life Nutrition Cookbook offers readers and foods lovers a new and in-depth look at foods found in their whole form and how to prepare them. Learn to prepare foods that promote optimal health, decrease inflammation, prevent disease, and energize your body. There are over 200 delicious, nourishing recipes in this cookbook that will delight your taste buds and satisfy your soul.<P> <P>The Whole Life Nutrition Cookbook includes:<BR> <b>Evidence-based information on whole foods</b><BR> <b>Information on food sensitivities, including ways to adapt recipes with gluten, dairy, eggs, or soy</b><BR> <b>A complete guide to stocking your whole foods pantry</b><BR> <b>Sweet and savory whole grain baked goods that are gluten, dairy, egg, and soy-free</b><BR> <b>Scrumptious vegetarian recipes along with delicious fish, poultry, and meat recipes</b><BR> <b>A schedule for introducing solid foods to infants</b><BR> <b>A proven 28-day elimination and detoxification diet</b><P> <P>The Whole Life Nutrition Cookbook provides a diverse array of recipes for every taste bud and eating style. Recipes include Minty Green Smoothie, Sweet Rice Cereal, Root Vegetable Pancakes, Easy Gluten-Free Biscuits, Orange Currant Millet Bread, Quinoa Zucchini Bread, Fall Pinto Bean and Yam Soup, Creamy Butternut Squash Soup, Turkey and Wild Rice Soup, Raw Sauerkraut, Autumn Harvest Salad, Braised Kale with Garlic and Ginger, Curried Vegetables, Buckwheat Soba Noodle Salad, Thai Fried Rice, Coconut Quinoa Pilaf, Spinach and Tofu Enchiladas with Spicy Ancho Chili Sauce, Tempeh Fajitas, Lentil and Spinach Dal, Sunny Sunflower Seed Burgers, Spiced Citrus Salmon, Coconut Lime Chicken, Lemon Blueberry Pudding, Chewy Chocolate Chip Cookies, Raw Chocolate Hazelnut Brownies, Zesty Lemon Tart, Decadent Chocolate Bundt Cake, and Berry Peach Iced Nut Cream. There are also recipes for healing teas, nut milks, and smoothies, as well as recipes for salad dressings, dips, and sauces. With so many recipes to choose from, the question: <i>What's for Dinner?</i> can easily be answered every time. | *$22.95 |
 | The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet
Brand: Awakenings Publications
The Live Food Factor is the first comprehensive guide to not only the raw food diet, but also the raw food movement itself. This diet is sweeping America as people discover its power to not only make a body lean, but also keep disease at bay and bolster the immune system to heal from what are typically considered "incurable" diseases. Everyone who eats should read this book! The first edition won the IPPY award as "most progressive health book of the year." The second edition of the Live Food Factor is an updated, expanded and revised comprehensive guide to the raw food diet, with a section on inspiration, a section on science, a section on the history of raw foodism, a complete how-to section, including frequently asked questions & answers, and recipes. It contains 66 scientific studies to support the superiority of eating raw. This second edition brings a summary of all the benefits of Natural Hygiene as well. It includes several chapters written mainly by Victoria BidWell, including the true cause of illness, how to detox and an entire chapter on fasting. It also includes a new chapter written mainly by Dr. Vetrano and Dr. Tosca Haag on how to get children to eat raw. There are new testimonials, many new recipes, updated science studies, and even 3 new appendices. It is packed with new and updated information. In fact, this edition has about 37% more information! (The font had to be slightly smaller to squeeze everything in!) It also contains forewords by Dr. V.Vetrano, DC, hMD, PhD, DSci (who worked extensively with Dr. Shelton of the Natural Hygiene movement) and Victoria Boutenko (one of the most noted leaders of the raw food movement). It was carefully edited for accuracy by Bob Avery, expert on the raw food diet and former editor of the M2M magazine, as well as Victoria Bidwell and Dr. Vetrano for accuracy in the Natural Hygiene components. | *$22.95 |
 | Cakes to Dream On: A Master Class in Decorating
Brand: Wiley | *$22.95 |
 | Primitive Wilderness Living & Survival Skills: Naked into the Wilderness
Brand: John Mcpherson
This book is an in depth "how-to" of outdoor primitive skills. | *$22.45 |
 | American Farmstead Cheese: The Complete Guide To Making and Selling Artisan Cheeses
Brand: Chelsea Green
This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport— all of which still contribute to the uniqueness of farm cheeses today. <P>Discover the composition of milk (and its seasonal variations), starter cultures, and the chemistry of cheese. The book includes:<BR> • A fully illustrated guide to basic cheesemaking<BR> • Discussions on the effects of calcium, pH, salt, and moisture on the process<BR> •Ways to ensure safety and quality through sampling and risk reduction<BR> • Methods for analyzing the resulting composition<BR> You will meet artisan cheesemaker Peter Dixon, who will remind you of the creative spirit of nature as he shares his own process for cheesemaking. Alison Hooper, cofounder of Vermont Butter & Cheese Company, shares her experience—both the mistakes and the successes—to guide you in your own business adventure with cheese. David and Cindy Major, owners of Vermont Shepherd, a sheep dairy and cheese business, tell the story of their farm and business from rocky beginning to successful end. | *$22.29 |
 | The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own
Brand: Clarkson Potter | *$22.13 |
 | Tablescapes: Setting the Table with Style
Brand: Gibbs Smith
In Tablescapes: Setting the Table with Style and Flair, socialite, high-end event planner, and consummate hostess Kimberly Schlegel Whitman shows how to set the stage for special-occasion meals by setting a beautifully creative table with flair and panache. Featuring some of the most exquisite china, silver, and crystal, Whitman shows how she develops decorating themes appropriate for any occasion-from sit-down dinners for a few guests or buffets for many, to bridal and baby showers, holiday dinners with the family, and al fresco parties at the beach. Personalized table coverings are one of her specialties, and this book has a plethora of ideas. <br> | *$22.01 |
 | World Atlas of Wine
Brand: MITCH
<DIV>Hailed by critics worldwide as “extraordinary” and “irreplaceable,” there are few volumes that have had as monumental an impact in their field as Hugh Johnson’s <I>The World Atlas of Wine</I>: sales have exceeded four million copies, and it is now published in thirteen languages.<BR>World-renowned authors Hugh Johnson and Jancis Robinson once again combine their unrivalled talents to enhance this masterpiece of wine knowledge. There are now 48 extra pages, including 17 new color illustrations, 20 new maps, and—for the first time ever—double page spreads and full-page photos in the atlas section for maximum visual impact. New World coverage has been extended for both Australia and South America; some New World regions even have their own entries for the first time, including Rutherford, Oakville, and Stag’s Leap from California; Mendoza (Argentina); Limestone Coast (Australia); Central Otago and Martinborough (New Zealand); and Constantia (South Africa). And Old World coverage has grown too, with the addition of Toro (Spain), the Peleponnese (Greece), and Georgia. It’s a truly incomparable book, and an essential addition to every wine lover’s or professional’s library.</DIV> | *$22.00 |
 | Eat Fresh Food: Awesome Recipes for Teen Chefs
Brand: Bloomsbury USA Children's Books
<DIV><DIV><P>Make It Fresh. Make It Fast. Make It Awesome.</P><P>Renowned chef Rozanne Gold has assembled an All-Star Team of teen chefs—kids who love to cook and love to eat good food—to create more than eighty mouth-watering recipes, attuned to the seasons, refined for the kinds of food teens want to eat. With plenty of snacks, smoothies, school lunches, burgers, fabulous pizza, desserts, and more, each delicious bite is made with the freshest, best-for-you ingredients you can find. Fully illustrated with photos of this cooking team in action, here is a cookbook no aspiring chef will want to miss. </P></DIV></DIV> | *$21.99 |
 | The New Best Recipe: All-New Edition
Brand: America’s Test Kitchen
With The New Best Recipe, we invite you into America’s Test Kitchen where you will stand by our side as we try to develop the best macaroni and cheese, the best meatloaf, the best roast chicken, the best brownie, and nearly 1,000 more best recipes for all your favorite home-cooked foods. <P>Behind this book is a deeply felt understanding of how frustrating it can be to spend time planning, shopping and cooking only to turn out dishes that are mediocre at best. With The New Best Recipe in hand, you will have access to a wealth of practical information that will not only make you a better cook but a more confident one as well. In fact, as long as you follow our instructions, we guarantee that these recipes will work the first and every time. <P>We have also included 800 illustrations showing you the best way to do almost everything from how to carve a turkey and beat egg whites properly to how to frost a layer cake and set up your grill. Also, get valuable information on how and when to splurge on that expensive knife or baking pan and when the basic model will do just fine. We also explain the science of cooking since understanding the science of food can help anyone become a better cook. Complete with recipes ranging from appetizers to desserts, The New Best Recipe | *$21.94 |
 | Food Journeys of a Lifetime: 500 Extraordinary Places to Eat Around the Globe
Brand: National Geographic
For pure pleasure, few experiences are as satisfying as a chance to explore the world’s great culinary traditions and landmarks—and here, in the latest title of our popular series of illustrated travel gift books, you’ll find a fabulous itinerary of foods, dishes, markets, and restaurants worth traveling far and wide to savor.<br><br>On the menu is the best of the best from all over the globe: Tokyo’s freshest sushi; the spiciest Creole favorites in New Orleans; the finest vintages of the great French wineries; the juiciest cuts of beef in Argentina; and much, much more. You’ll sample the sophisticated dishes of fabled chefs and five-star restaurants, of course, but you’ll also discover the simpler pleasures of the side-street cafés that cater to local people and the classic specialties that give each region a distinctive flavor.<br><br>Every cuisine tells a unique story about its countryside, climate, and culture, and in these pages you’ll meet the men and women who transform nature’s bounty into a thousand gustatory delights. Hundreds of appetizing full-color illustrations evoke an extraordinary range of tastes and cooking techniques; a wide selection of recipes invites you to create as well as consume; sidebars give a wealth of entertaining information about additional sites to visit as well as the cultural importance of the featured food; while lively top ten lists cover topics from chocolate factories to champagne bars, from historic food markets to wedding feasts, harvest celebrations, and festive occasions of every kind. In addition, detailed practical travel information provides all the ingredients you’ll need to cook up a truly delicious experience for even the most demanding of traveling gourmets. | *$21.94 |
 | The America's Test Kitchen Family Cookbook, Heavy-Duty Revised Edition
Brand: America's Test Kitchen
Repackaged to be easier to use and expanded to include a whole new chapter of healthy, light recipes, this revised edition of one of last fall's bestselling cookbooks remains the one and only basic cookbook you will ever need. Beautiful step-by-step photos illuminate every conceivable technique from chopping shallots and skinning salmon to cutting up a chicken and tying a roast. In fact, just about anything you want to do in the kitchen is explained in these pages in America's most popular test kitchen's approachable, no-nonsense voice. <P>These recipes will keep you busy (and your friends and family happy) for years to come, since we've included hundreds of easy weeknight dishes (like Skillet Lasagna and One-Pot Chicken and Rice), company-worthy dinners (like Beef Burgundy, Roast Leg of Lamb, and Fresh Fruit Trifle), equipment ratings, shoppings tips, and more. | *$21.92 |
 | The River Cottage Meat Book
Brand: Ten Speed Press
First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers. With this thought-provoking and practical guide, meat eaters can knowledgeably buy and prepare meat for better health and better living, while supporting the environment, vibrant local economies, and respectful treatment of animals. | *$21.88 |
 | Light & Healthy 2010: The Year's Best Recipes Lightened Up
Brand: America's Test Kitchen | *$21.82 |
 | The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
Brand: W.W. Norton & Co.
For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations and have rarely left disappointed. In <I>The Zuni Café Cookbook</I>, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes <I>The Zuni Café Cookbook</I> a real treasure is the voice of Zuni's Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself." Deborah Madison (<I>Vegetarian Cooking for Everyone</I>) says the introduction alone "should be required reading for every person who might cook something someday." 24 pages of color, 50 black-and-white photographs. | *$21.79 |
 | Charcuterie: The Craft of Salting, Smoking, and Curing
Brand: W. W. Norton & Company
<strong>The only book for home cooks offering a complete introduction to the craft.</strong> CHARCUTERIE—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pâtés, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, coauthor of <i>The French Laundry Cookbook</i>, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds. 50 line drawings. | *$21.77 |
 | The Bread Builders: Hearth Loaves and Masonry Ovens
Brand: Chelsea Green
Creating the perfect loaf of bread — a challenge that has captivated centuries of bakers — is now the rage in the United States, from Waitsfield, Vermont to San Francisco, California. The resurgent village baker is at the center of this trend, leading the way to a crusty future while maintaining a firm foothold in the past. <P>"The Bread Builders: Hearth Loaves and Masonry Ovens" by Alan Scott and Daniel Wing profiles the people, technology, and procedures for creating world class bread. Thoughtful, informative, and spirited, this book helps the reader understand how to bake superb and healthful bread, covering everything from the consistency of the dough to the mortar in the masonry oven. <P>"The Bread Builders" explains grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking. Unique among bread books, it includes a step-by-step guide to constructing a masonry oven. The authors also profile more than a dozen small-scale bakers around the U.S. whose businesses embody the holistic principles of community-oriented baking using whole grains and natural leavens. | *$21.77 |
 | The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook
Brand: Countryman Press
From Christmas cookies and pancakes to chocolate cake and sandwich bread, <I>The King Arthur Flour Baker's Companion</I> will be there to guide home bakers every step of the way. <P>Every kitchen comes equipped with a fundamental, dependable cookbook classic such as <I>Joy of Cooking</I> or <I>Better Homes & Gardens New Cookbook</I>. Now bakers have a modern classic of their own. From leavening, mixing, proofing, and kneading, through shaping and baking, the experts at King Arthur Flour lead you through hundreds of easy and foolproof recipes—from tricky yeast breads and sourdoughs, to trendy flatbreads and crackers, to family favorites such as pancakes and waffles. They also present fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts, and pastries. <P>For more than 200 years King Arthur Flour has been in the business of making the highest quality key ingredient in all of baking: flour. They've done decades of experimentation and research in their famous test kitchens on how the various ingredients in baked goods behave and why. <I>The King Arthur Flour Baker's Companion</I> now brings you more than 350 recipes that will teach you which ingredients work together, as well as what doesn't, and why. It is this knowledge that will allow you to unleash your own creativity and to experiment in the kitchen. <P>You'll get a complete overview of ingredients in chapters on flours, sweeteners, leavens, fats, and more. You'll find information on substitutions and variations, as well as troubleshooting advice from the pros at King Arthur. Recipes are enhanced with sidebars that share baking secrets and provide clear-step-by-step instructions, and each recipe is accompanied by a detailed nutritional analysis. Techniques are further explained with easy-to-follow illustrations by culinary illustrator Laura Hartman Maestro. <P><I>The King Arthur Flour Baker's Companion</I> is the definitive kitchen resource. Exhaustive in scope, authoritative in style, and offering clear, practical, and encouraging instruction, it is the one book you'll turn to every time you bake. Like your set of measuring cups and favorite wooden spoon, it will become an essential kitchen tool. No kitchen in America should be without a copy. Two 8-page color inserts; 150 b/w illustrations; glossary, resources , index. | *$21.75 |
 | The Best 30-Minute Recipe
Brand: America's Test Kitchen
300 Fast and Flavorful Recipes from America’s Most Trusted Test Kitchen <P>Tired of quick recipes that aren’t really quick or don’t taste very good? While some cookbooks promise 30-minute meals, America’s Test Kitchen delivers. The Best 30-Minute Recipe is packed with more than 300 great-tasting recipes, along with time-saving techniques that will help you become more efficient in the kitchen. You’ll also find honest evaluations of ingredients important to quick cooking, such as chicken broth, preshredded cheese, instant rice, and more. And because the type of equipment you use is important to the success of any recipe—made in 30 minutes or not—we tell you which brands are worth buying. <P>The Best 30-Minute Recipe features a surprisingly wide range of recipes. You get not only the very best versions of naturally quick dishes like salads and stir-fries, but also quick and easy recipes for typically long-cooking dishes that you’d never even think of making on a weeknight—including meatloaf, lasagna, beef pot pie, and a pad thai so easy that you may never call for takeout again. With efficiency and good taste, The Best 30-Minute Recipe is the time-pressed cook’s guide to getting dinner on the table, night after night. | *$21.72 |
 | The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes
Brand: Clarkson Potter
Cocktails are bigger than ever, and this is the first real cookbook for them, covering the entire breadth of this rich subject. The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring Dale DeGroff’s signature use of fresh juices, as well as all the classics.<br><br>Debonair, a great raconteur, and an unparalleled authority, Dale DeGroff is the epitome of Perfect Bartender, universally acknowledged as the world’s premier mixologist. From Entertainment Weekly and USA Today to the Culinary Institute of America and the nation’s best restaurants, whenever anybody wants information or training on the bar, they turn to Dale for recipes, for history, for anecdotes, for fun—for cocktail-party conversation as well as for cocktails.<br><br>That’s what The Craft of the Cocktail is—the full party, conversation and all. It begins with the history of spirits, how they’re made (but without too much boring science), the development of the mixed drink, and the culture it created, all drawn from Dale’s vast library of vintage cocktail books. Then on to stocking the essential bar, choosing the right tools and ingredients, mastering key techniques—hints worthy of a pro, the same information that Dale shares with the bartenders he trains in seminars and through his videos. And then the meat of the matter: 500 recipes, including everything from tried-and-true classics to of-the-moment originals. Throughout are rich stories, vintage recipes, fast facts, and other entertaining asides. Beautiful color photographs and a striking design round out the cookbook approach to this subject, highlighting the difference between an under-the-bar handbook and a stylish, full-blown treatment. The Craft of the Cocktail is that treatment, destined to become the bible of the bar. | *$21.71 |
 | A16: Food + Wine
Brand: Ten Speed Press
At San Francisco's acclaimed A16 restaurant (named for the highway that cuts across southern Italy), diners pack the house for chef Nate Appleman's house-cured salumi, textbook Naples-style pizzas, and gutsy slow-cooked meat dishes. Wine director Shelley Lindgren is renowned in the business for her expeditionary commitment to handcrafted southern Italian wines. In A16: FOOD + WINE, Appleman and Lindgren share the source of their inspiration--the bold flavors of Campania. From chile-spiked seafood stews and savory roasts to delicate antipasti and vegetable sides, the recipes are beguilingly rustic and approachable. Lindgren's vivid profiles of the key grapes and producers of southern Italy provide vital context for appreciating and pairing the wines. Stunning photography captures the wood-fired ambiance of the restaurant and the Campania countryside it celebrates. | *$21.66 |
 | Cooking for Two: 2009,The Year's Best Recipes Cut Down to Size
Brand: Boston Common Press
Frustrated by wasting food you just can't eat or ingredients you can't use up? Tired of trying to figure out how to scale down a recipe so it doesn't serve an army? <br><br>For this innovative cookbook, the editors and cooks at America's Test Kitchen thought big but cooked small. We revamped our best recipes from the year to serve two. You'll find everything from simple weeknight fare to special occasion dinners to salads, soups, sides and desserts. Birthday cake for two? We've got you covered! <br><br>A great gift for empty nesters, newlyweds, single people, young families (because new moms & dads are sick of eating mac-n-cheese) and more. Cooking for Two includes our guaranteed and much-loved equipment recommendations, Notes from the Test Kitchen feature, and ingredient ratings. The Smart Shopper's Guide in the front of the book instructs your grocery shopping and meal planning by helping you make the most of ingredients. | *$21.64 |
 | The Asian Grandmothers Cookbook: Home Cooking from Asian American Kitchens
Brand: Sasquatch Books
Asian grandmothers -- whether of Chinese, Japanese, Indonesian, Vietnamese, or Indian descent -- are the keepers of the cultural, and culinary, flame. Their mastery of delicious home-cooked dishes and comfort food makes them the ideal source for this cookbook. Author Patricia Tanumihardja has assembled 130 tantalizing dishes from authentic Indonesian fried rice (nasi goreng) to the classic Filipino Chicken Adobo to the ultimate Japanese comfort dish Oyako donburi. This is hearty food, brightly flavored, equally good to look at and eat. Flavors range from soy and ginger to hot chiles, fragrant curries, and tart vinegars. The author has translated all of the recipes to work in modern home kitchens. Many of them have been handed down from mother to daughter for generations without written recipes, and some appear in tested and written form for the first time. An exhaustive Asian Pantry glossary explains the ingredients, from the many kinds of rice and curries to unfamiliar but flavorful vegetables. | *$21.56 |
 | Seasonal Fruit Desserts: From Orchard, Farm, and Market
Brand: Broadway
Deborah Madison, author of the bestselling <i>Vegetarian Cooking for Everyone</i>, has enlightened millions of Americans about the joys of vegetarian cuisine. Now, after six books for the savory palate, she's finally introducing us to her spectacular fruit desserts—more than 175 easy recipes that are as delicious as they are healthful.<br> <br>Have you ever bitten into a ripe, fragrant strawberry? Or a luscious peach, its juice dripping down your chin? Or a pear that explodes with flavor? Sometimes fruit, all by itself, just seems like the perfect end to a meal. Now, In <i>Seasonal Fruit Desserts: From Orchard, Farm, and Market, </i>Deborah Madison manages to improve on perfection, turning all of your favorite seasonal fruits into a cornucopia of decadent tarts, pies, puddings, and cakes.<br> <br>Most of us find it difficult to incorporate enough fruit into our diets but with more than 175 recipes in this book, you'll find plenty of new, healthy and totally pleasurable ideas. Dessert doesn't need to be a complicated and time-consuming task after you have prepared a whole meal. These simple and flavorful recipes are easy to master and will delight your family and guests.<br> <br>As an expert on local produce, Madison shows us the best fruit pairings for any season and where to find them all over the country. Did you know that the season for mangoes and strawberries overlap in Southern California making them a natural pair? Or that between November and April, there are plenty of citrus varieties—like Dancy mandarins, Fairchilds, Clementines, or honey tangerines—that find their way to shelves and markets? With recipes like Wild Blueberry Tart in a Brown Sugar Crust, Strawberries in Red Wine Syrup, Winter Squash Cake with Dates, Hazelnut-Stuffed Peaches and Apricot Fold-Over Pie, and even simple and beautiful combinations of fruits with the right cheeses, you will be introduced to many varieties of fruit from the exotic to the heirloom and dessert will be your new favorite meal of the day. | *$21.45 |
 | BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
Brand: Scribner
Great day in the morning, <I>BakeWise</i> is out! You are holding the book that everyone has been waiting for. Sure enough, Shirley did not hold back -- it's all here. Lively and fascinating, <I>BakeWise</i> reads like a mystery novel as we follow sleuth Shirley while she solves everything from why cakes and muffins can be dry to génoise deflation and why the cookie crumbles.<P>With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley manages to put two and two together in unique and exciting ways. Some information is straight out of Shirley's wildly connecting brain cells. She describes useful techniques, such as brushing puff pastry with ice water -- not just brushing off the flour -- making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won't find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won't leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses.<P>There is simply no one like Shirley Corriher. People everywhere recognize her from her TV appearances on the Food Network and <I>ABC's Jimmy Kimmel Live!</i>, with Snoop Dogg as her fry chef.<P>Restaurant chefs and culinary students know her from their grease-splattered copies of <I>CookWise</i>, an encyclopedic work that has saved them from many a cooking disaster. With numerous "At-a-Glance" charts, <I>BakeWise</i> gives busy people information for quick problem solving. <I>BakeWise</i> also includes Shirley's "What This Recipe Shows" in every recipe. This section is science and culinary information that can apply to hundreds of recipes, not just the one in which it appears.<P>For years, food editors and writers have kept <I>CookWise</i>, Shirley's previous book, right by their computers. Now that spot they've been holding for BakeWise can be filled.<P><I>BakeWise</i> does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author of <I>Mastering the Art of French Pastry</i>; and Bonnie Wagner, Shirley's daughter-inlaw's mother. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch ofscience -- "better baking through chemistry." She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time.<P><I>BakeWise</i> is for everyone. Some will read it for the adventure of problem solving with Shirley. Beginners can cook from it and know exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing French pastries out of the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream in honor of the Paris bridge) and Religieuses, adorable "little nuns" made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing to form a nun's habit.<P>Some will want it simply for the recipes -- incredibly moist whipped cream pound cake made with heavy cream whipped slightly beyond the soft-peak stage and folded into the batter; flourless fruit soufflés (puréed fruit and Italian meringue); Chocolate Crinkle Cookies, rolled first in granulated sugar and then in confectioners' sugar for a crunchy black-and-snow-white surface with a gooey, fudgy center. And Shirley's popovers are huge | *$21.36 |
 | Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen
Brand: Cookbook Part Number: RH35141
Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable institution. In <i>Bobby Flay’s Mesa Grill Cookbook</i>, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine. <br><br>Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including:<br><br><b>- Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt<br>- Queso Fundido with Roasted Poblano Vinaigrette<br>- Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema<br>- Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa<br> - Seared Tuna Tostado with Black Bean Mango Salsa<br>- Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce<br>- Spicy Coconut Tapioca with Mango and Blackberries<br></b><br>Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, <i>Bobby Flay’s Mesa Grill Cookbook</i> helps you re-create the fun and flavors of Mesa Grill in your own kitchen. | *$21.30 |
 | Passover by Design: Picture-perfect Kosher by Design recipes for the holiday (Kosher by Design)
Brand: Mesorah Pubns Ltd Part Number: PBDH
In this fifth cookbook in the celebrated Kosher by Design series, Susie Fishbein makes Passover preparations elegantly simple. Featuring a blend of Passover-adjusted Kosher by Design favorites, with over thirty brand-new recipes and full-color photos, this is one cookbook you'll love to use throughout the holiday.<br>Passover by Design features:<br>**Over 30 brand-new recipes, many developed with kosher catering star, Moshe David <br>**Over 130 Kosher by Design favorites reformulated and retested for Passover <br>**Over 140 full-color images throughout, with over 40 brand-new photos <br>**Quick and easy table decor and entertaining ideas <br>**Useful, year-round healthy cooking techniques <br>**Comprehensive index for easy cross-referencing<br>**Also includes over 130 gluten-free recipes which makes this the perfect year-round cookbook for those on a gluten-free diet. | *$21.12 |
 | Martha Stewart's Baking Handbook
Brand: Martha Stewart Part Number: 0307236722
Every new book from Martha Stewart is cause for celebration, and with <i>Martha Stewart’s Baking Handbook</i>, she returns to bring the pleasures of baking to readers at every level, from beginner to expert and beyond. A culinary compendium packed with more than 200 foolproof recipes for the best baked goods, <i>Martha Stewart’s Baking Handbook </i>takes readers by the hand and guides them through the process of creating an irresistible variety of cakes, cookies, pies, tarts, breads, and much more. <br><br>This essential addition to every cook’s library is rich with tips, techniques, and the mouthwatering and stunning recipes for which Martha Stewart is so well known. Covering a delectable array of topics from simple to sophisticated, including biscuits, muffins, scones, cookies, layer cakes, specialty cakes, sweet and savory pies and tarts, and pastries and breads, she provides a dazzlingly delicious yet crystal-clear, vividly illustrated repertoire of recipes. There are cakes that are elegant enough for formal occasions, such as showers, weddings, and dinner parties, and basic favorites meant to be enjoyed every day and then passed down through the generations. Every chapter includes indispensable visual equipment glossaries and features vital make-ahead information and storage techniques. Organized for maximum clarity and practicality, the handbook also offers step-by-step how-to photographs that demystify even the most complex and nuanced techniques. These culinary building blocks will turn good bakers into great bakers, and make great bakers even better.<br><br>Filled with time-honored classics, such as Marble Cake with White-Chocolate Glaze, Apple Pie, Challah, Baba au Rhum, and Croissants, as well as lots of new surprises,<i> Martha Stewart’s Baking Handbook</i> will be reached for again and again, no matter the season or occasion. <br><br><br>“Here, you will find the recipes and how-tos for the popovers you dream about, and for the simple crumb cake that you always want to whip up on Sunday morning, and for the double-chocolate brownie cookies that will make you a bigger hero with the after-school crowd, and for the citrus bars that you could only find in that little bakery that’s no longer under the same management. . . . Baking offers comfort and joy and something tangible to taste and savor. We all hope that these recipes provide you with years of pleasure.” <b>—Martha Stewart</b> | *$21.00 |
 | Vegetarian Cooking for Everyone
Brand: Broadway
<p><b>The tenth anniversary edition of this landmark cookbook, with more than 325,000 copies in print, includes a new introduction from Deborah Madison, America’s leading authority on vegetarian cooking.<br><br></b>What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking—a demystifier and definitive guide to the subject. 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. <i>Vegetarian Cooking for Everyone</i> 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. <i>Vegetarian Cooking for Everyone</i> is in every way Deborah Madison’s magnum opus, featuring 1,400 recipes suitable for committed vegetarians, vegans (in most cases), and everyone else who loves good food. For nonvegetarians, the recipes can be served alongside meat, fish, or fowl and incorporated into a truly contemporary style of eating that emphasizes vegetables and fruits for health and well-being.<br><br><i>Vegetarian Cooking for Everyone</i> is the most comprehensive vegetarian cookbook ever published. The 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.<br><br>Despite its focus on meatless cooking, <i>Vegetarian Cooking for Everyone</i> 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. 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.</p> | *$20.99 |
 | Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine
Brand: Rodale Books
<DIV><DIV>Intensely flavorful and inherently healthy, Mediterranean food is one of the world’s most appealing cuisines. Mediterranean cooks know how to make eating a pleasure. They do it simply—with olive oil and garlic; with herbs and spices; with tomatoes and eggplants, peppers and squash, figs and peaches, and other seasonal produce. And of course there is crusty bread and local cheese, the freshest yogurt and endless wine. </DIV><DIV> </DIV><DIV>In this authoritative and anecdotal cookbook, award-winning author Martha Rose Shulman captures the vibrant flavors of the Mediterranean region in more than 500 delicious vegetarian dishes that will appeal to everyone. The book represents years of meticulous research gleaned from Shulman’s travels through France, Spain, Italy, the Balkans, Greece, Turkey, North Africa, and the Middle East. She presents authentic contemporary variations as well. You’ll dine with her in Greek olive groves, feast on torecipes handed down from mother to daughter for generations, and she offers her own matoes and fresh sardines in Croatia, savor coffee gelato in the streets of Bologna. At every turn in the road there is a new culinary reward. </DIV><DIV> </DIV></DIV><DIV><DIV>Wheth er you are a vegetarian or a dedicated meat eater, Shulman’s recipes are substantial enough to satisfy any appetite. Included are such tempting creations as Majorcan Bread and Vegetable Soup, Provençal Chick Pea Salad, Pasta with Ligurian Artichoke Sauce, Greek Cauliflower Gratin with Feta and Olives, Balkan-Style Moussaka, North African Carrot "Compote," and Sweet Dessert Couscous with Citrus and Pomegranate. There is also an entire chapter devoted to the renowned "little foods" of the Mediterranean: tapas from Spain, antipasti and merende from Italy; meze from the eastern and southern Mediterranean, and more. In addition, the book features a glossary of useful cookware and indispensable pantry staples and the best online sources for hard-to-find ingredients. </DIV><DIV> </DIV><DIV>As Martha Rose Shulman herself says, "Mediterranean food enthralls me." Readers of this classic will be enthralled as well. </DIV><P></P></DIV> | *$20.99 |
 | Mastering the Art of French Cooking, Vol. 1
Brand: Alfred A. Knopf
Revised edition of the classic cookbook, originally published in 1961. | *$20.98 |
 | Mexico One Plate At A Time
Brand: Scribner
<P> Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one "plate" at a time. And each "plate" Rick presents here is a Mexican classic. Take guacamole, for instance. After teaching us the essentials for a perfect, classic guacamole, Rick shows how to spin contemporary interpretations, like his Roasted Poblano Guacamole with garlic and parsley. Rick's cuisine is always lively, but rooted in strong traditions. <P> Always the teacher, Rick begins each "plate" with some never-before-found features: traditional benchmarks (Rick's idea of the best guacamole), when to think of the recipes (weeknight dinners or casual party food), and advice for American cooks (Rick's insight into the ingredients that make the dish). He rounds out each "plate" with suggestions for working ahead. <P> To complete the journey into the Mexican mindset, Rick, with help from his testers, ends each "plate" with a question-and-answer section detailing just about everything a home cook might want to know: What are the best cuts of beef for grilled tacos? The best cheeses for quesadillas? Is one grill better than another? Rick draws from his years of living in Mexico, pulling us into the Mexican kitchen, to teach us how to create authentic Mexican dishes in our American kitchens. <P> Rick is an Indiana Jones of the stove, a Julia Child of Mexican cuisine in black jeans and a T-shirt. Rick's goal: to enable folks all across the United States to create dishes that weave in the rich tapestry of Mexican flavor with ingredients that are widely available. He always provides ingredients that make the dish authentic, but he also delivers with the right substitute if an ingredient is hard to find. <P> Experience food you can't wait to make in a new and user-friendly cookbook that contains the full range of dishes -- Starters, Snacks and Light Meals; Soups, Stews and Sides; Entrées; Desserts and Drinks. Rick serves up such classic Mexican plates as Tomatillo-Braised Pork Loin, Quick-Fried Shrimp with Sweet Toasty Garlic, <I>Chiles Rellenos,</I> Cheesy <I>Enchiladas Suizas,</I> and Mexican Vanilla-Scented Flan. <P> And for an exciting taste of the unexpected, try Rick's contemporary interpretations of the classics -- Crispy Potato <I>Sopes</I> with Goat Cheese and Fresh Herbs, Grilled Salmon with Lemon-and-Thyme-Scented Salsa <I>Veracruzana,</I> Broiled Flank Steak with Tomato-Poblano Salsa and Rustic <I>Cajeta</I> Apple Tarts with Berry "Salsa." <P> Food and friends, food and family. Good cooking, for Rick, is the unspoken animator of friends and family as they gather to share a meal. Rick's recipes lend themselves to weeknight family meals or celebrations. Take part in a <I>tamalada,</I> the <I>tamal</I>-making party before the party, or the ritual of a <I>barbacoa,</I> an earthy experience that Rick has made possible with a kettle grill in the backyard. <P> <I>24 color photographs of finished dishes Photographs of Mexican location shots throughout</I> | *$20.94 |
 | Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors
Brand: Ten Speed Press
When author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, INTO THE VIETNAMESE KITCHEN, an ambitious debut cookbook that chronicles the food traditions of her native country. Robustly flavored yet delicate, sophisticated yet simple, the recipes include steamy pho noodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic bánh mì sandwiches; and an array of Vietnamese charcuterie. Nguyen helps readers shop for essential ingredients, master core cooking techniques, and prepare and serve satisfying meals, whether for two on a weeknight or 12 on a weekend. | *$20.93 |
 | The Bread Bible
Brand: W. W. Norton & Company
The new baking masterwork from the author of <I>The Cake Bible</I> and <I>The Pie and Pastry Bible.</I> <P><I>The Bread Bible</I> gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike. <P>Recipes include bread made with yeast starters, quick breads, flatbreads, brioche, and much more. From ciabatta, semolina, rye, and sourdough breads to bagels, biscuits, crumpets, and pizza dough, <I>The Bread Bible</I> covers all the baking bases. <P>"Understanding" and "Pointers for Success" sections explain in simple, readable language the importance of various techniques and ingredients demonstrated in a recipe, providing a complete education in the art of baking, with thorough sections on types of flour, equipment, and other essentials. Easy-to-use ingredient tables provide both volume and weight, for surefire recipes that work perfectly every time. 225 line drawings and 32 pages of color illustrations. | *$20.90 |
 | The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Brand: Little, Brown and Company
<div><b>Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship</b></br></br><div><br></div> </div> Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen. | *$20.85 |
 | Fish Without a Doubt: The Cook's Essential Companion
Brand: Houghton Mifflin Harcourt
<DIV>Comprehensive. Friendly. Indispensable. With more than 250 simple and delicious recipes.<br><br>No doubt about it, fish is a cook’s dream. Fast. Low in fat, versatile, and healthful, it’s even brain food. No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes. It’s written by a pair of experts: a nationally known three-star seafood chef whose true passion is teaching home cooks, and an award-winning writer and sought-after food authority. Arranged for the cook’s complete convenience, Fish without a Doubt encompasses chapters on all the techniques of fish cookery—from poaching to grilling to sautéing—as well as on all the most popular seafood dishes—from appetizers, to soups and salads, to burgers and pasta.<br><br>The recipes range from updated versions of classics (Trout Almondine, Linguine with Clams, Jumbo Lump Crab Cakes) to the latest favorites (Steamed Black Bass with Sizzling Ginger,Tuna Burgers with Cucumber Relish, Thai-Style Mussels). It includes slews of quickies for weeknight specials (Broiled Fillets with Butter and Herbs) and centerpieces for splashier occasions (A Big Poached Char). Featuring only seafood that is not overfished, Fish without a Doubt provides the latest information for the eco-conscious cook about our last wild frontier.</div> | *$20.80 |
 | Rose's Heavenly Cakes
Brand: Wiley
<b>At last an all-new, full-color cake lover's companion from Rose Levy Beranbaum, The Diva of Desserts!</b><p>Rose Levy Beranbaum is a much beloved and widely respected baking legend-"a worshipped woman . . . revered by serious cooks and part-timers" alike, in the words of <i>USA Today</i>. Eagerly-awaited by her legions of devoted fans, <i>Rose's Heavenly Cakes</i> is a must-have guide to perfect cake-baking from this award-winning master baker and author of <i>The Cake Bible</i>, one of the bestselling cookbooks of all time.<p>This comprehensive guide will help home bakers to create delicious, decadent, and spectacularly beautiful cakes of all kinds with confidence and ease. With her precise, foolproof recipes, Rose shows you how to create everything from Heavenly Coconut Seduction Cake, Golden Lemon Almond Cake, and Devil's Food Cake with Midnight Ganache to Orange-Glow Chiffon Layer Cake, Mud Turtle Cupcakes, and Deep Chocolate Passion Wedding Cake.<p><i>Rose's Heavenly Cakes</i><br><ul><li>Features Rose's trademark easy-to-follow, expertly tested (and retested) recipes for perfectly delicious results every time<li>Offers over 100 simply wonderful recipes for cakes for every occasion-from exceptionally delicious butter and oil cakes, sponge cakes, and mostly flourless cakes and cheesecakes, to charming baby cakes and elegant wedding cakes<li>Features special tips and tricks from a beloved baking expert for creating amazing special effects and beautiful cake decor<li>Contains 100 tempting full-color photos</ul><p>Visit Rose Levy Beranbaum at realbakingwithrose.com and learn basic baking techniques with her, including measuring, preparing, and mixing ingredients to make cakes and creating decorations to dress them up.<p>Everything you need to create <i>heavenly</i> cakes-every time-can be found in this new collection of tried-and true recipes by one of the most celebrated bakers of our time. | *$20.75 |
 | Real Cajun: Rustic Home Cooking from Donald Link's Louisiana
Brand: Clarkson Potter
An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in <i>Real Cajun</i>, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country. <br><br>Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance. <br><br>From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, <i>Real Cajun</i> takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit. | *$20.74 |
 | Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen
Brand: Clarkson Potter
Hometown boy turned superstar, Michael Symon is one of the hottest food personalities in America. Hailing from Cleveland, Ohio, he is counted among the nation’s greatest chefs, having joined the ranks of Mario Batali, Bobby Flay, and Masaharu Morimoto as one of America’s Iron Chefs. At his core, though, he’s a midwestern guy with family roots in old-world traditions. In <i>Michael Symon’s Live to Cook</i>, Michael tells the amazing story of his whirlwind rise to fame by sharing the food and incredible recipes that have marked his route.<br><br>Michael is known for his easy, fresh food. He means it when he says that if a dish requires more than two pans to finish, he’s not going to make it. Cooking what he calls “heritage” food–based on the recipes beloved by his Greek—Italian—Eastern European—American parents and the community in Cleveland–Michael draws on the flavors of traditional recipes to create sophisticated dishes, such as his Beef Cheek Pierogies with Wild Mushrooms and Horseradish, which came out of the pierogies that his grandpa made. Michael translates the influences of the diverse working-class neighborhood in which he grew up into dishes with Mediterranean ingredients, such as those in Olive Oil Poached Halibut with Fennel, Rosemary, and Garlic; Italian-style handmade pastas, like Linguini with Heirloom Tomato, Capers, Anchovies, and Chilies; and re-imagined Cleveland favorites, such as Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary.<br><br>Part of Michael’s irresistible allure on the Food Network comes from how much fun he has in the kitchen. To help readers gain confidence and have a good time, <i>Michael Symon’s Live to Cook</i> has advice for cooking like a pro, starting with basic instructions for how to correctly use techniques such as braising, poaching, and pickling. There’s also information on how caramelizing vegetables and toasting spices can give dishes a greater depth of flavor–instead of a heavy, time-consuming stock-based sauce–and why the perfect finishing touch to most meat or fish dishes can be a savory hot vinaigrette instead.<br><br>With fantastic four-color photography throughout and tons of helpful “Symon Says” tips, <i>Michael Symon’s Live to Cook</i> is bound to get anyone fired up about getting into the kitchen and cooking up something downright delicious. | *$20.73 |
 | Amy's Bread, Revised and Updated: Artisan-style breads, sandwiches, pizzas, and more from New York City's favorite bakery
Brand: Wiley | *$20.70 |
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