 | The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor
Brand: Clarkson Potter | *$19.49 |
 | Tyler's Ultimate: Brilliant Simple Food to Make Any Time
Brand: Clarkson Potter
As his millions of fans know from watching him on Food Network, Tyler likes to rock the kitchen with big, bold flavors and sophisticated yet accessible fare. Whether you’re dishing up a family favorite like spaghetti and meatballs or pulling out all the stops with a succulent tenderloin steak topped with spicy crab salad, Tyler Florence believes every meal can–and should–be the ultimate dining experience. At last, in <i>Tyler’s Ultimate</i>, he shows us how to get these spectacular results in much less time. <br><br>Tyler believes the ultimate meal brings together good food, good friends, and good times–with <i>Tyler’s Ultimate</i> as your guide you can elevate any gathering to a cause for celebration and every family meal to an occasion worth savoring. In his travels around the world for his Food Network show, he’s sampled countless versions of classic dishes, taking an ideal technique from one, a perfect ingredient from another. Here he gives you the best of the best. <br><br>Make no mistake: Tyler’s approach here may be simplified and the ingredients list streamlined, but your palate will never feel compromised. These recipes are packed with zesty flavors, yet easy to pull together and always straightforward enough for even novice cooks. Because Tyler believes that the little details separate a good meal from a “wow!” experience, his recipes feature bright, exciting flavors that sing on the tongue yet don’t require fancy equipment or exotic ingredients. Tyler has collected all his most trusted and best-loved recipes for the ultimate collection of go-to meals, including can’t-miss versions of the dishes we all crave most: the ultimate burger, French onion soup, beef stew, macaroni and cheese, and chocolate mousse, plus exciting new discoveries that will find a permanent home in your cooking repertoire. <br><br>Filled with recipes for sensational, all-American food, Tyler’s Ultimate is the all-around, everyday great cookbook his fans have been waiting for. | *$19.48 |
 | Seven Fires: Grilling the Argentine Way
Brand: Artisan
A trailblazing chef reinvents the art of cooking over fire.<br><br>Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats. <br><br>The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. <i>Seven Fires </i>is a must for any griller ready to explore food's next frontier.<br> | *$19.39 |
 | A Platter of Figs and Other Recipes
Brand: Artisan
Forget about getting back to the land, David Tanis just wants you to get back to the kitchen<br><br> For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant where he has worked alongside Alice Waters since the 1980s in creating a revolution in sustainable American cuisine. The other six months, Tanis lives in Paris in a seventeenth-century apartment, where he hosts intimate dinners for friends and paying guests, and prepares the food in a small kitchen equipped with nothing more than an old stove, a little counter space, and a handful of wellused pots and pans.<br><br> This is the book for anyone who wants to gather and feed friends around a table and nurture their conversation. It’s not about showing off with complicated techniques and obscure ingredients. Worlds away from the showy Food Network personalities, Tanis believes that the most satisfying meals—for both the cook and the guest—are invariably the simplest.<br><br> Home cooks can easily re-create any of his 24 seasonal, market-driven menus, from spring’s Supper of the Lamb (Warm Asparagus Vinaigrette; Shoulder of Spring Lamb with Flageolet Beans and Olive Relish; Rum Baba with Cardamom) to winter’s North African Comfort Food (Carrot and Coriander Salad; Chicken Tagine with Pumpkin and Chickpeas). Best of all, Tanis is an engaging guide with a genuine gift for words, whose soulful approach to food will make any kitchen, big or small, a warm and compelling place to spend time. | *$19.39 |
 | Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
Brand: Ten Speed Press
With this whole grain follow-up to the acclaimed BREAD BAKER'S APPRENTICE, home and professional bakers will be making whole grain loaves so delicious that they put white breads to shame. After much tinkering and trial and error (with help from more than 250 recipe testers), beloved baking instructor Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. Including recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads, PETER REINHART'S WHOLE GRAIN BREADS is the definitive guide to baking incredible and healthful artisan-quality bread. | *$19.37 |
 | Good Eats: The Early Years
Brand: Stewart, Tabori & Chang
<DIV><DIV><DIV>Alton Brown is a foodie phenomenon: a great cook, a very funny guy, and—underneath it all—a science geek who’s as interested in the chemistry of cooking as he is in eating. (Well, almost.) Here, finally, are the books that Brown’s legion of fans have been salivating for—two volumes that together will provide an unexpurgated record of his long-running, award-winning Food Network TV series, <I>Good Eats</I>. </DIV><DIV> </DIV><DIV>From “Pork Fiction” (on baby back ribs), to “Citizen Cane” (on caramel sauce), to “Oat Cuisine” (on oatmeal), every hilarious episode is represented. Each book—the second will be published in fall 2010—is illustrated with behind-the-scenes photos taken on the <I>Good Eats</I> set. Each contains more than 140 recipes and more than 1,000 photographs and illustrations, along with explanations of techniques, lots of food-science information (of course!), and more food puns, food jokes, and food trivia than you can shake a wooden spoon at. <BR></DIV></DIV></DIV> | *$19.34 |
 | On the Line
Brand: Artisan
Take one top New York restaurant, add danger, drama, and dialogue, toss in their best recipes, and you have a cooking classic.<br><br> How does a 4-star restaurant stay on top for more than two decades? In <i>On the Line</i>, chef Eric Ripert takes readers behind the scenes at Le Bernardin, one of just three New York City restaurants to earn three Michelin stars. Any fan of gourmet dining who ever stole a peek behind a restaurant kitchen's swinging doors will love this unique insider's account, with its interviews, inventory checklists, and fly-on-the-wall dialogue that bring the business of haute cuisine to life.<br> <br> From the sudden death of Le Bernardin's founding chef, Gilbert Le Coze, to Ripert's stressful but triumphant takeover of the kitchen at age 29, the story has plenty of drama. But as Chef Ripert and writer Christine Muhlke reveal, every day is an adventure in a perfectionistic restaurant kitchen. Foodies will love reading about the inner workings of a top restaurant, from how a kitchen is organized to the real cost of the food and the fierce discipline and organization it takes to achieve culinary perfection on the plate almost 150,000 times a year.<br> <br> Meanwhile, Le Bernardin's modern French cuisine, with its emphasis on seafood, comes to life in sophisticated recipes, including Striped Bass with Sweet Corn Puree, Grilled Shishito Peppers, Shaved Smoked Bonito, and Mole Sauce, and Pan-Roasted Cod with Chorizo, Snow Peas, Piquillo Peppers, and Soy-Lime Butter Sauce. | *$19.26 |
 | Betty Crocker Cookbook: Everything You Need to Know to Cook Today
Brand: John Wiley & Sons Inc
The latest edition of this immensely popular cookbook contains more that one thousand recipes and addresses the concerns of today's health-conscious consumer with recipes low in sugar, salt, and fat. Reprint. | *$19.25 |
 | Anthony Bourdain's "Les Halles" Cookbook: Classic Bistro Cooking
Brand: Bloomsbury Publishing PLC
No one writes about food or cooking quite like Anthony Bourdain. In his books Kitchen Confidential and A Cook's Tour, Bourdain captivated readers all over the world with his gritty, action-packed tales of the kitchen. Now he brings his inimitable style and energy to Anthony Bourdain's Les Halles Cookbook. It features over a hundred mouth watering recipes from lobster bisque to cassoulet, and from boeuf bourguignon to creme brulee, all from Anthony's own restaurant, the Brasserie Les Halles in New York. Also including Anthony's words of wisdom and general principles, this is guaranteed to be as much a good read as a guide to cooking up a storm in the kitchen. | *$19.21 |
 | Mycelium Running: How Mushrooms Can Help Save the World
Brand: Ten Speed Press
More mushrooms, less pollution! Yes, you heard right: growing more mushrooms may be the best thing we can do to save the environment. Microscopic cells called "mycelium"—the fruit of which are mushrooms —recycle carbon, nitrogen, and other essential elements as they break down plant and animal debris in the creation of rich new soil. What fungi expert Paul Stamets has discovered is that mycelium also breaks down hydrocarbons —the base structure in many pollutants. So, for instance, when soil contaminated with diesel oil is inoculated with strains of oyster mushroom mycelia, the soil loses its toxicity in just eight weeks. In MYCELIUM RUNNING, Stamets discusses this revolutionary trend in mushroom cultivation and provides tips for choosing the appropriate species of fungi for various environmental purposes. | *$19.20 |
 | The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
Brand: Clarkson Potter
Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the <i>New York Times</i>. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.<br><br>With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, <i>The Art of Simple Food</i> is<i> </i>an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex. | *$19.19 |
 | The South Beach Diet Super Quick Cookbook: 200 Easy Solutions for Everyday Meals
Brand: Rodale Books
<DIV><DIV><DIV>Now fast food is superhealthy, thanks to hundreds of brand new quick-and-easy recipes from the test kitchens of the South Beach Diet.</DIV><DIV><BR>From meal planning and shopping to prepping, cooking, and serving, you’ll save hours of time with this speedy cookbook that makes leading the South Beach Diet lifestyle easier and more convenient than ever.</DIV><DIV><BR>With 200 family-pleasing recipes and 60 taste-tempting color photographs, you’ll be able to serve up a fast, delicious, diet-conscious meal every night of the week.<BR>The South Beach Diet Super Quick Cookbook includes:<BR>• Grab-and-Go recipes for healthy eating on the go<BR>• Cook Once, Eat Twice dishes that maximize your time in the kitchen<BR>• Recipes for Two that minimize waste and leftovers<BR>• Nearly instant recipes that are ready in 15 minutes or less<BR>• Tips for Super-Quick, Budget-Conscious Shopping<BR>• Ideas for getting the most out of your pantry and freezer<BR></DIV></DIV></DIV> | *$19.13 |
 | Real Food for Mother and Baby: The Fertility Diet, Eating for Two, and Baby's First Foods
Brand: Bloomsbury USA
<DIV><DIV><B>Following the success of <I>Real Food</I>, Nina Planck’s <I>Real Food for Mother and Baby </I>explains why real food is better for woman and child. <P></P></B>Nina Planck, one of the great food activists, changed the way we view old-fashioned foods like butter with her groundbreaking <I>Real Food</I>. T hen she got pregnant. Never one to accept conventional wisdom blindly, Nina found the usual advice about pregnancy and baby food riddled with myths and misunderstandings. In <I>Real Food for Mother and Baby</I>, Nina explains why many modern ideas about pregnancy and infant nutrition are wrongheaded and why traditional foods are best. While Nina can be controversial—her op-ed in the <I>New York Times </I>on vegan diets for infants was one of the paper’s most e-mailed articles— she’s no contrarian. Readers applaud her candor; they also trust her research and welcome her advice. <P></P>Nina’s basic premise hasn’t changed—whole foods are best—but some of the details are surprising. Pregnant women need meat and salt, not iron supplements. Nursing will be easier if you act like the mammal you are. Delaying the introduction of certain solid foods doesn’t prevent allergies. Cereals are not the best foods for tiny eaters; meat and egg yolks are better. From conception to two years, the body’s overwhelming needs are for quality fat and protein, not for carrots and low-fat dairy. Even as she casts a skeptical eye on the conventional wisdom, Nina is reassuring. She shows you how to keep your baby healthy on good, simple food. <I>Real Food for Mother and Baby </I>will be the new classic on eating for two.</DIV></DIV> | *$19.10 |
 | The 80/10/10 Diet
Brand: FoodnSport Press
After more than 5 years of intensive work the definitive guide to the 80/10/10 Diet is here! Get your hands on the latest book by Dr. Douglas Graham, The 80/10/10 Diet: Balancing Your Health, Your Weight, and Your Life One Luscious Bite at a Time. If you have struggled with staying raw, would like to lose weight, or change your life for the better, look no further than this groundbreaking book. | *$19.04 |
 | How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
Brand: Wiley
<b>The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook Everything</b> <p> Hailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman's award-winning book <i>How to Cook Everything</i> has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with <i>How to Cook Everything: Vegetarian</i>, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians. <p> <i>How to Cook Everything: Vegetarian</i> includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman's lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to <i>Cook Everything: Vegetarian</i> truly makes meatless cooking more accessible than ever. <p> <b>Praise for How to Cook Everything Vegetarian</b> <p> "Mark Bittman's category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark's forte and everything I want to cook is in here, from chickpea fries to cheese soufflés."<br> —Mario Batali, chef, author, and entrepreneur <p> "How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman's <i>How to Cook Everything Vegetarian</i> part of your culinary library."<br> —Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the <i>Mesa Grill Cookbook</i> <p> "Recipes that taste this good aren't supposed to be so healthy. Mark Bittman makes being a vegetarian fun."<br> —Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of <i>You: The Owner's Manual</i> | *$18.99 |
 | The Complete Book of Sushi
Brand: Periplus Editions
<I>The Complete Book of Sushi</I> is the definitive collection of traditional, contemporary and innovative recipes for lovers of this Japanese cuisine. Fresh and delicious, sushi is one of the healthiest foods you can eat, as it's low in fat and high in essential vitamins and minerals. Aesthetically pleasing, sushi is also surprisingly simple to make. This practical book will show you how to create beautiful and elegant sushi dishes with ease.<br>Featuring a wide variety of recipes for: <br>Planning and preparing a sushi meal <br>Sushi rolls<br>Nigiri-sushi<br>Molded sushi<br>Hand-Rolled sushi<br>Vegetarian sushi<br>Chirashi-sushi<br>Wrapped sushi<br>Sushi rice in fried tofu bags<br>Sushi in a bowl<br>New sushi<br>Drinks, sauces and side dishes | *$18.98 |
 | How to Cook Everything (Completely Revised 10th Anniversary Edition), Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food
Brand: Wiley | *$18.96 |
 | Joy of Cooking: 75th Anniversary Edition - 2006
Brand: Cookbook Part Number: ROMBAUER
When the last edition of the Joy of Cooking appeared in 1997, it was a chef-centric, rarified global ingredient kind of moment. And now, 1997 seems very far away. This country is in an economically wobbly, terror-filled time where Americans have kept close to home both literally and figuratively. The 75th Anniversary Edition of the Joy of Cooking -- as it has always done -- speaks to the time it is published into. This Joy has come full circle from 1997 with a huge emphasis on American home cooking. We are not chasing the authentic Oaxacan enchilada here -- we have cheese, chicken, and beef. We have returned the casserole; included slow cooker recipes; restored chapters on jams, jellies, pickles, ice cream, and drinks. There is an eye to economy with expanded discussions on how to get the best out of tougher cuts of meat; the art of leftovers; and keeping household stock. With 500 completely new recipes and hundreds of recipes long edited out of previous editions, this is a brand-new, best-loved Joy of Cooking that rejoices in the cooking of the country that made it the bestselling cookbook of all time -- America. <P>BACK TO BASICS The perfect boiled egg*fluffy rice*pancakes light as air*choosing the perfect cut of meat* no fail cakes* knife skills* vegetables for every meal*cooking with fresh herbs*how to cook fish*roast chicken with crispy skin*fresh salads and homemade dressings*crisp fritters, fries, and onion rings* casserole cooking*finding the right sauce for the pasta*easy homemade pie dough*simple stock making*chewy and cakey cookies and brownies*quick pan sauces for meats <P>BRAND NEW A return to the American classics from enchiladas and chop suey to velvet cake and mud pie* all new illustrations*rich new soups*more grilling recipes*homemade ice cream and sorbet*slow cooker recipes*complete new grains*food for a crowd*how to freeze ingredients, dishes and entire meals*beverages and party drinks for entertaining and family meals* making jellies, jams and preserves* how to can fruits and vegetables*quick suppers*brining meats and shellfish <P>RETURN TO REFERENCE Cutting-edge nutritional information*Expanded Know Your Ingredients*More information about storing and keeping foods*more menu planning*new illustrations of techniques*new sections on high altitude baking and cooking*cooking with wine and spirits*stocking your pantry*buying the right equipment*expanded index*botanical information*ingredient substitutions*expanded information on fish and game*entertaining how-to from supper clubs to children's parties | *$18.96 |
 | Mastering the Art of French Cooking Vol. 2 (Paperback)
Brand: Knopf
Here is the sequel to the great cooking classic. Each of the new recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. 5 times as many drawings as in Vol. I make the clear instructions even more so. | *$18.96 |
 | American Vegan Kitchen
Brand: Vegan Heritage Press
<p><b>The comfort food of America's diners, cafes, and bistros brought home to the vegan table!</b></p> <p>Do you ever crave the delicious comfort foods served at your local diner, deli, or neighborhood cafe? This cookbook shows you how to make vegan versions of your favorite dishes in your own home kitchen.</p> <p>These 200+ recipes will satisfy vegans and non-vegans alike with deli sandwiches, burgers and fries, mac and cheese, pasta, pizza, omelets, pancakes, tasty soups and salads, casseroles, and desserts. Put together your own Blue Plate Specials from the roadside eateries of Route 66. Sample favorites from the cafes of San Francisco to the bistros of New York. Enjoy truly great American flavors from tempting ethnic dishes to the homestyle comfort foods of the heartland.</p> <p><b>Recipes include:</b> Around-the-Clock Coffee Cake, Beer-Battered Onion Rings, Darngood Donut Bites, Cajun Pot Pie, Fork-and-Knife Reubens, Midtown Greek Salad, Spicy Balsamic Maple Wingz, Yankee Cornbread, Southern Fried Seitan, Mom's Apple Pie, and many more.</p> <p>From coast-to-coast and cover-to-cover, <i>American Vegan Kitchen</i> helps you serve up great homestyle vegan recipes for breakfast, lunch, dinner, and desserts. The book contains 30 full-color photos and helpful icons to bring American comfort food home to your table.</p> <p><b> More praise for <i>American Vegan Kitchen</i>:</b></p> <p>Tami Noyes has a special gift for creating luscious comfort food recipes. Whether you're a dedicated herbivore or an omnivore dipping your toes into vegan waters, <b>American Vegan Kitchen</b> offers a plethora of down-home recipes to please every palate. You'll find yourself making Tami's easy, satisfying dishes over and over again. Dynise Balcavage, author of <i>The Urban Vegan</i></p> <p> After years of whetting our vegan appetites online, Tami has written a wonderful cookbook filled with the kind of irresistible recipes she's known for, making it even easier for us to enjoy her marvelous dishes. <b>American Vegan Kitchen</b> is sure to become an indispensable addition to bookshelves everywhere. Celine Steen, author of <i>500 Vegan Recipes</i></p> | *$18.95 |
 | Taste of Home Winning Recipes II -- All New Recipes!
Brand: Readers Digest
Each year, thousands of recipes from great home cooks are submitted, sorted, screened, tested, and judged in national cooking contests by <i>Taste of Home</i>'s food editors and test kitchen professionals. This new cookbook contains 640 ribbon-winning recipes from <i>Taste of Home</i> magazines' contests, all of which include photographs and prep/cook times. Also included are icons that highlight grand prize winners, serves 2 recipes, and light and quick recipes.<br> 17 chapters include: <ul>A <li>Appetizers & Beverages; Salads</li> <li>Soups & Chili</li> <li>Sandwiches </li> <li>Breakfast & Brunch </li> <li>Beef, Pork, & Poultry</li> <li>Seafood</li> <li>Vegetarian Dishes</li> <li>Sides </li> <li>Quick Breads & Yeast Breads </li> <li>Cookies & Candies</li> <li>Cakes & Cheesecakes, Pies, and other Desserts</li></ul> Best of all, all recipes have been tested by the experts in the <i>Taste of Home</i> test kitchen, so you're guaranteed a great result every time you make one of these prize-winners! | *$18.91 |
 | Giada at Home: Family Recipes from Italy and California
Brand: Clarkson Potter
Since her debut on Food Network in 2002 with the hit program <i>Everyday Italian,</i> Giada De Laurentiis has been enticing Americans with her updated twists on Italian favorites. Her dedication to ease, healthfulness, and—above all else—flavor have won her a permanent place in the hearts of home cooks. In <i>Giada at Home,</i> she shares a personal look into how she cooks for those dearest to her, with simple recipes inspired by her television show of the same name.<br> <br>Born in Italy, Giada was raised in Los Angeles by a gregarious Italian family. While her grandmother, aunt, and mother brought her up on generations-old recipes, Giada also became enamored with the bright and clean flavors of California’s abundant seasonal fruits and vegetables. <i>Giada at Home</i> presents recipes from both traditions, all with Giada’s signature style. She shares classic Italian recipes passed down through the years, like cheese-stuffed dates wrapped in salty prosciutto, creamy risotto with the earthy and deep flavors of mushrooms and gorgonzola, and lamb chops basted with honey and balsamic vinegar. New family favorites include grilled asparagus and melon, game hens roasted with citrus and herbs, and a sorbet made with pomegranate and mint, all bursting with fresh, vibrant flavors.<br> <br>No meal would be complete without the company of family and Giada particularly enjoys bringing her loved ones together over meals. For the first time, she incorporates her go-to brunch recipes—what she cooks when setting up a feast on her back patio for everyone on weekend mornings—from Jade-approved Panini, with gooey mozzarella, luscious raspberries, and a sprinkling of brown sugar, to Todd’s favorite pancetta-studded waffles scented with cinnamon. <br> <br>No matter which recipe you choose—classic or contemporary—<i>Giada at Home</i> makes gathering the favorite people in your life for fabulous weeknight meals and family celebrations delicious and easy.<br> <br> <br>GIADA DE LAURENTIIS is the Emmy-winning star of Food Network’s <i>Everyday Italian, Giada's Weekend Getaways, </i>and<i> Giada at Home; </i>a contributing correspondent for NBC’s <i>Today</i>; and the author of four <i>New York Times</i> bestselling cookbooks. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck’s Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade. | *$18.90 |
 | Tosca Reno's Eat Clean Cookbook: Delicious Recipes That Will Burn Fat and Re-Shape Your Body!
Brand: Robert Kennedy Publishing
With simple-to-prepare yet exotic and delicious recipes such as Moroccan Pumpkin Soup and Roasted Bison Tenderloin with Apple Butter Sauce, Tosca shows us that eating clean can be as delicious and stimulating to the palate as it is satisfying and beneficial. She teases your tastebuds and challenges your preconceptions, but she also understands that time is a precious commodity, so her recipes are easy to prepare. Get: Over 150 delicious recipes, each with a gorgeous, mouth-watering full-page photo by renowned food photographer Donna Griffith; The finest foods the world has to offer, with simple instructions for preparation; Inspiring lifestyle photographs of Tosca; Tips, tricks, advice and information for those new to the art of cooking. | *$18.84 |
 | Mindless Eating: Why We Eat More Than We Think
Brand: Random House Audio
In this illuminating and groundbreaking new book, food psychologist Brian Wansink shows why you may not realize how much you’re eating, what you’re eating–or why you’re even eating at all.<br><br>• Does food with a brand name really taste better?<br>• Do you hate brussels sprouts because your mother did?<br>• Does the size of your plate determine how hungry <br>you feel?<br>• How much would you eat if your soup bowl secretly <br>refilled itself?<br>• What does your favorite comfort food really say <br>about you?<br>• Why do you overeat so much at healthy restaurants?<br><br>Brian Wansink is a Stanford Ph.D. and the director of the Cornell University Food and Brand Lab. He’s spent a lifetime studying what we don’t notice: the hidden clues that determine how much and why people eat. Using ingenious, fun, and sometimes downright fiendishly clever experiments like the “bottomless soup bowl,” Wansink takes us on a fascinating tour of the secret dynamics behind our dietary habits. How does packaging influence how much we eat? Which movies make us eat faster? How does music or the color of the room influence how much we eat? How can we recognize the “hidden persuaders” used by restaurants and supermarkets to get us to mindlessly eat? What are the real reasons most diets are doomed to fail? And how can we use the “mindless margin” to lose–instead of gain–ten to twenty pounds in the coming year?<br> <br>Mindless Eating will change the way you look at food, and it will give you the facts you need to easily make smarter, healthier, more mindful and enjoyable choices at the dinner table, in the supermarket, in restaurants, at the office–even at a vending machine–wherever you decide to satisfy your appetite. | *$18.83 |
 | Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You
Brand: Sterling Epicure
<DIV><P style="MARGIN: 0in 0in 0pt">More than a cookbook, Clean Food is a feast for the senses that will nourish mind, body, soul…and the planet, too. With more than 200 fresh, seasonal, and tempting vegan recipes, it will help everyone eat the way the want: close to the source.</P><P style="MARGIN: 0in 0in 0pt">From the White House kitchen to fast food restaurants, everyone’s discussing “the sustainable diet.” But what exactly does that mean? Terry Walters explains it all, and shows us how to eat seasonal, unprocessed, and locally-grown foods that are good for us and the environment. </P><P style="MARGIN: 0in 0in 0pt">Walters’s emphasizes tastes as much as ingredients in delicious recipes that include whole grains, vegetables, legumes, sea vegetables, nuts, and seeds, and range from Crispy Chickpea Fritters to Spicy Thai Tempeh with Cashews to a vegan and sugar-free Chocolate Lover’s Tart that’s absolutely luscious! Since they’re arranged from spring to winter (with a chapter for “anytime at all”), it’s easy to find the right meals for every season of the year. </P><P style="MARGIN: 0in 0in 0pt">Terry’s dynamic personality shines through on every page, particularly in her extensive introduction to the world of whole foods (which includes a glossary of ingredients). This is certain to be the cookbook of this and every season—the one that will help us make positive, sustainable, and yet delicious changes to the way we eat every day.</P></DIV><P> </P> | *$18.80 |
 | Cook's Country Best Potluck Recipes
Brand: Boston Common Press
Whether you're feeding your extended family on a Sunday night or heading over to the neighbor's annual block party, Cook's Country comes to the rescue with an impressive collection of recipes offering dishes fit for every kind of crowd. | *$18.77 |
 | All About Braising: The Art of Uncomplicated Cooking
Brand: W. W. Norton & Company
<B>From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish.</B> <P>The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's <I>All About Braising</I> is a comprehensive guide to this versatile way of cooking, written to instruct a cook at any level. Everything you need to know is here, including: <UL> <LI>a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots <LI>125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises <LI>planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers <LI>a variety of enlightened wine suggestions for any size pocketbook with each recipe <LI>16 color photographs, 50 line drawings </UL> | *$18.76 |
 | Stir: Mixing It Up in the Italian Tradition
Brand: Houghton Mifflin Harcourt | *$18.76 |
 | How to Launch your Wine Career: Dream Jobs in America's Hottest Industry
Brand: Wine Appreciation Guild
Hating life in a cubicle where the only greenery is that of the mold growing on the rungs of the corporate ladder? Feel as if you ve graduated with honors into a nation-wide hiring deep freeze? Wine was one of the very few U.S. industries that experienced growth in 2008. Is wine recession-proof as many believe? Not entirely. But even in these times of pervasive layoffs and cutbacks wineries and wine related businesses are creating job prospects every day and in a variety of skill applications from agricultural work to marketing and business. How to Launch Your Wine Career is the first book of its kind. Written by successful and respected industry professionals it gives practical, real-world advice on how to land, develop and succeed in a career in: Wine Making, Wine Production, Vineyard Management, Wine Marketing & Sales, Wine Public Relations, Wine Writing, Wine Education, Winery Management & Administration , Direct to Consumer Sales, Winery Supplier and Wine Marketing with a Distributor or Retailer. Including interviews with some of wine s most prominent figures, like winemaker Heidi Barrett, and wine writer James Laube of the Wine Spectator, about how they made it, the book builds a career from the ground up, explaining job descriptions, educational and skill requirements, the career ladder, how to get started, and job hunting strategies. Each chapter ends with a helpful resource guide of available conferences, books, and websites. The appendix provides a detailed Action Plan Worksheet to help the prospective applicant plan, plot progress and nail that killer wine industry job. . | *$18.76 |
 | Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family
Brand: Clarkson Potter
Ina Garten, who shared her gift for casual entertaining in the bestselling <b>Barefoot Contessa Cookbook</b> and <b>Barefoot Contessa Parties!</b>, is back with her most enticing recipes yet—a collection of her favorite dishes for everyday cooking. In <b>Barefoot Contessa Family Style</b>, Ina explains that sharing our lives and tables with those we love is too essential to be saved just for special occasions—and it’s easy to do if you know how to cook irresistible meals with a minimum of fuss. <br><br>For Ina, the best way to make guests feel at home is to serve them food that’s as unpretentious as it is delicious. So in her new book, she’s collected the recipes that please her friends and family most—dishes like East Hampton Clam Chowder, Parmesan Roasted Asparagus, and Linguine with Shrimp Scampi. It’s the kind of fresh, accessible food that’s meant to be passed around the table in big bowls or platters and enjoyed with warm conversation and laughter.<br><br>In Ina’s hands tried-and-true dishes are even more delicious than you remember them: Her arugula salad is bright with the flavors of lemon and Parmesan, the Oven-Fried Chicken is crispy without excess fat, and her Deep-Dish Apple Pie has the perfect balance of fruit and spice. Barefoot Contessa Family Style also includes enticing recipes that are memorable and distinctive, like Lobster Cobb Salad, Tequila Lime Chicken, and Saffron Risotto with Butternut Squash.<br><br>With vivid photographs of Ina cooking and serving food in her beautiful Hamptons home, as well as menu suggestions, practical wisdom on what to do when disaster strikes in the kitchen, and tips on creating an inviting ambience with music, <b>Barefoot Contessa Family Style</b> is the must-have guide to the joy of everyday entertaining. | *$18.73 |
 | Michael Jackson's Complete Guide to Single Malt Scotch
Brand: DK ADULT
<i>Michael Jackson's Complete Guide to Single Malt Scotch</i>, the landmark best-selling malt whiskey companion by the late Michael Jackson, doyen of whiskey writers, has been comprehensively updated by a team of experts. Featuring over 500 new bottlings, reviewed and scored, plus hundreds of revised entries, <i>Michael Jackson's Complete Guide to Single Malt Scotch</i> includes background information on the distilleries, tasting notes on over 1,000 bottlings, and practical advice on buying malts and interpreting whiskey labels. | *$18.73 |
 | Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
Brand: Ten Speed Press
Duck fat. Caul fat. Leaf lard. Bacon. Ghee. Suet. Schmaltz. Cracklings. Jennifer McLagan knows and loves cooking fat, and you'll remember that you do too once you get a taste of her lusty, food-positive writing and sophisticated comfort-food recipes. Dive into more than 100 sweet and savory recipes using butter, pork fat, poultry fat, beef fat, and lamb fat, including Slow Roasted Pork Belly with Fennel and Rosemary, Risotto Milanese, Duck Rillettes, Bone Marrow Crostini, and Choux Paste Beignets. Scores of sidebars on the cultural, historical, and scientific facets of culinary fats as well as sumptuous food photos throughout make for a plump, juicy, satisfying read for food lovers. | *$18.73 |
 | Land of Plenty: A Treasury of Authentic Sichuan Cooking
Brand: W. W. Norton & Company
The Chinese call the province of Sichuan in southwest China "the land of plenty" and "the place for flavor." Although it is mostly known in the West for its hot-and-spicy dishes, the Chinese love Sichuan food for its inventive use of seasonings and its many styles of preparation. Fuchsia Dunlop immersed herself in Sichuanese cooking and culture for two years, gathering from regional chefs and home cooks a full range of recipes from soups to desserts. She provides glossaries of Sichuan's ingredients and cooking methods, and Chinese characters for and definitions of the twenty-three flavors at the heart of the Sichuanese culinary canon. Equally valuable for novices and experts, <I>Land of Plenty</I> teaches everything from how to wield a cleaver to how to make delicious Kung Pao chicken, offering a unique user-friendly introduction to one of China's richest cuisines. 16 pages of color photographs. | *$18.71 |
 | Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen (with DVD)
Brand: Stewart, Tabori & Chang
<DIV>As the number of gourmet home kitchens burgeons, so does the number of home cooks who want to become proficient users of the professional-caliber equipment they own. And of all kitchen skills, perhaps the most critical are those involving the proper use of knives. <BR><BR>Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decade—and his classes always sell out. That’s because Weinstein focuses so squarely on the needs of the nonprofessional cook, providing basic instruction in knife techniques that maximize efficiency while placing the least possible stress on the user’s arm. Now, <I>Mastering Knife Skills</I> brings Weinstein’s well-honed knowledge to home cooks everywhere. <BR><BR>Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken quickly and neatly, or just learn how to hold a knife in the right way, <I>Mastering Knife Skills</I> will be your go-to manual. Each cutting, slicing, and chopping method is thoroughly explained—and illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards, as well as a 30-minute instructional DVD featuring Weinstein’s most important techniques.</DIV> | *$18.69 |
 | How to Roast a Lamb: New Greek Classic Cooking
Brand: Little, Brown and Company
<!--StartFragment--> A rising star in the food world, Michael Psilakis is co-owner of a growing empire of modern Mediterranean restaurants, and one of the most exciting young chefs in America today. In <i>How to Roast a Lamb</i>, the self-taught chef offers recipes from his restaurants and his home in this, his much-anticipated first cookbook. <div> Ten chapters provide colorful and heartfelt personal essays that lead into thematically related recipes. Gorgeous color photography accompanies many of the recipes throughout. </div><div> Psilakis's cooking utilizes the fresh, naturally healthful ingredients of the Mediterranean augmented by techniques that define New American cuisine. Home cooks who have gravitated toward Italian cookbooks for the simple, user-friendly dishes, satisfying flavors, and comfortable, family-oriented meals, will welcome Psilakis's approach to Greek food, which is similarly healthful, affordable, and satisfying to share any night of the week. <br></div> | *$18.69 |
 | Madhur Jaffrey Indian Cooking
Brand: Barron's Educational Series
<i>Chef</i> magazine called this book’s author “the best-known ambassador of Indian food in the United States” . . . and the <i>Boston Herald</i> referred to her as “the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.” <i>The New York Times</i> described her simply and succinctly as “the Indian cuisine authority.” For many years a best-selling cookbook, Madhur Jaffrey’s seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs through step-by-step preparation of well-known classics like Tandoori-style Chicken and Naan Bread, as well as more unusual dishes including Salmon Steamed with Mustard Seeds and Tomato and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes. | *$18.68 |
 | Holy Smoke: The Big Book of North Carolina Barbecue
Brand: The University of North Carolina Press
North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), <i>Holy Smoke</i> is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. <p>Three barbecue devotees, John Shelton Reed, Dale Volberg Reed, and William McKinney, trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue.<p>Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture," as the authors call it, <i>Holy Smoke</i> is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition. | *$18.68 |
 | The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery
Brand: Celestial Arts
As the executive chef-in-residence at one of the country's leading cancer wellness centers, Rebecca Katz knows that cancer patients and their caretakers want science-based recipes that are tasty, healthful, and easy to prepare. This book features whole-foods and big-flavor recipes designed to ease symptoms along with customized menu plans specially formulated for all treatment phases, cancer types, side effects, and flavor preferences. THE CANCER-FIGHTING KITCHEN includes full nutritional analysis for each recipe and notes that teach readers how to build a culinary cancer-fighting pharmacy. | *$18.66 |
 | Cookwise: The Secrets of Cooking Revealed
Brand: William Morrow Cookbooks
Can you tell whether a recipe will work before you cook it? You can if you really know what's cooking.<p>In the long-awaited <i>CookWise,</i> food sleuth Shirley Corriher tells you how and why things happen in cooking. When you know how to estimate the right amount of baking powder, you can tell by looking at the recipe that the cake is overleavened and may fall. When you know that too little liquid for the amount of chocolate in a recipe can cause the chocolate to seize and become a solid grainy mass, you can spot chocolate truffle recipes that will be a disaster. And, in both cases, you know exactly how to "fix" the recipe. Knowing how ingredients work, individually and in combination, will not only make you more aware of the cooking process, but transform you into a confident and exceptional cook -- a cook who is in control.</p><p><i>CookWise</i> is a different kind of cookbook. There are over 230 outstanding recipes -- from Snapper Fingers with Smoked Pepper Tartar Sauce to Chocolate Stonehenge Slabs with Cappuccino Mousse -- but here each recipe serves not only to please the palate but to demonstrate the roles of ingredients and techniques. A What This Recipe Shows section summarizes the special cooking points being demonstrated in each recipe. This little bit of science in everyday language indicates which steps or ingredients are vital and cannot be omitted without consequences.</p><p>Among the recipes you'll also find some surprises. Don't be afraid of a vinaigrette prepared without vinegar or a high-egg-white, crisp pâte â choux. Many of the concepts used here are Shirley's own. Try her method of sprinkling croissant or puff pastry dough with ice water before folding to keep it soft and easy to roll.</p><p><i>CookWise</i> covers everything from the rise and fall of cakes, through unscrambling the powers of eggs and why red cabbage turns blue during cooking but red peppers don't, to the essential role of crystals in making fudge. Want to learn about what makes a crust flaky? Try the Big-Chunk Fresh Apple Pie in Flaky cheese Crust. Discover for yourself what brining does to poultry in Juicy Roast Chicken.</p><p>No matter what your cooking level, you'll find CookWise a revelation. Different people will use <i>CookWise</i> in different ways:</p><ul><li><b>Home cooks</b> will value <i>CookWise</i> as a collection of extraordinarily good recipes.</li><li><b>The busy chef</b> can use <i>CookWise</i> as a reference book to look up and solve problems. Major headings are shown in the Contents and 42 At-a-Glance summary charts make problem solving quick and easy</li><li><b>Beginning cooks</b> can use <i>CookWise</i> as a howto book with easy-to-follow recipes that produce dishes looking and tasting like the work of an experienced chef.</li><li><b>Food writers and test-kitchen chefs</b> who are developing recipes can find the formulas and tips for successful recipes,</li><li><b>Anyone who wants to improve a recipe</b> can use <i>CookWise</i> as a guide. Here is how to make cakes moister, a pate A choux drier and crisper, a dish lighter or darker in color; how to make muffins peak better, cookies spread less, or a roast chicken juicier.</li><li><b>Everyone who cooks</b> needs to be able to spot bad recipes and save the time, money, and frustration that they cause. Many of the At-a-Glance charts point out specific problems.</li></ul><p><i>CookWise</i> is not only informative, it's engrossing, and many sections react like a mystery story. The knowledge you gain from its pages will transform you, too, into a food sleuth, an informed and assured cook who can track down why sauces curdle or why the muffins were dry -- a cook who will never prepare a failed recipe again!</p> | *$18.66 |
 | Great Sausage Recipes and Meat Curing
Brand: Stackpole Books
This is the most comprehensive book available on sausage making and meat curing and has sold over 500,000 copies world-wide. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by a man who learned the art of sausage making and meat curing at a very early age, and who made a living smoking and curing meats. | *$18.64 |
 | Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages
Brand: University of California Press
In a lively tour around the world and through the millennia, <i>Uncorking the Past </i>tells the compelling story of humanity's ingenious, intoxicating quest for the perfect drink. Following a tantalizing trail of archaeological, chemical, artistic, and textual clues, Patrick E. McGovern, the leading authority on ancient alcoholic beverages, brings us up to date on what we now know about how humans created and enjoyed fermented beverages across cultures. Along the way, he explores a provocative hypothesis about the integral role such libations have played in human evolution. We discover, for example, that the cereal staples of the modern world were probably domesticated for their potential in making quantities of alcoholic beverages. These include the delectable rice wines of China and Japan, the corn beers of the Americas, and the millet and sorghum drinks of Africa. Humans also learned how to make mead from honey and wine from exotic fruits of all kinds-even from the sweet pulp of the cacao (chocolate) fruit in the New World. The perfect drink, it turns out-whether it be mind-altering, medicinal, a religious symbol, a social lubricant, or artistic inspiration-has not only been a profound force in history, but may be fundamental to the human condition itself. | *$18.57 |
 | How and Why to Build a Wine Cellar, Fourth Edition
Brand: Wine Appreciation Guild
Worried that your beloved Montrachet is coveting the 50-degree embrace of another's cellar? Think one of your own is out of reach? The classic naturally air-conditioned wine-cellar construction guide is now revised and updated for the modern wine collector who wants or needs a wine cellar but lacks the means to fund a massive renovation, or has do-it-yourself-ness in the blood.The book begins with how to plan for optimum humidity and temperature with a discussion on the best positioning (key to a passive system that takes advantage of an existing structure's natural cooling capabilities and keeping temperature fluctuation to a minimum) and insulation.Section two outlines, step-by-step and with detailed diagrams, every level and aspect of construction, including building of racks and storage bins.Section three is all about the art and science of selecting, recording, tracking and enjoying your wines at their peak performance. | *$18.56 |
 | Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes
Brand: Knopf
In this inspiring new book, Lidia Bastianich awakens in us a new respect for food and for the people who produce it in the little-known parts of Italy that she explores. All of the recipes reflect the regions from which they spring, and in translating them to our home kitchens, Lidia passes on time-honored techniques and wonderful, uncomplicated recipes for dishes bursting with different regional flavors—the kind of elemental, good family cooking that is particularly appreciated today.<br><br>Penetrating the heart of Italy—starting at the north, working down to the tip, and ending in Sardinia—Lidia unearths a wealth of recipes:<br><br>From <b>Trentino–Alto Adige: </b>Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef<br>From <b>Lombardy:</b> A world of rice—baked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron<br>From <b>Valle d’Aosta:</b> Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops<br>From <b>Liguria:</b> An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables<br>From <b>Emilia-Romagna:</b> An olive oil dough for making the traditional, versatile vegetable tart <i>erbazzone,</i> as well as the secrets of making <i>tagliatelle</i> and other pasta doughs, and an irresistible Veal Scaloppine Bolognese<br>From <b>Le Marche:</b> Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment<br>From <b>Umbria:</b> A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait<br>From <b>Abruzzo:</b> Fresh <i>scrippelle</i> (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a “guitar,” Rabbit with Onions, and Lamb Chops with Olives<br>From <b>Molise:</b> Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus<br>From <b>Basilicata:</b> Wedding Soup, Fiery <i>Maccheroni,</i> and Farro with Pork Ragù<br>From <b>Calabria:</b> Shepherd’s Rigatoni, steamed swordfish, and Almond Biscottini<br>From <b>Sardinia:</b> Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping<br><br>This is just a sampling of the many delights Lidia has uncovered. All the recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contact—the farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art. | *$18.55 |
 | Everyday Italian: 125 Simple and Delicious Recipes
Brand: Clarkson Potter
In her hit Food Network show <i>Everyday Italian</i>, Giada De Laurentiis shows you how to cook delicious, beautiful food in a flash. And here, in her long-awaited first book, she does the same—helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is. <br><br><i>Everyday Italian</i> is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering—perfect for everyday cooking. And the book is focused on the real-life considerations of what you actually have in your refrigerator and pantry (no mail-order ingredients here) and what you’re in the mood for—whether a simply sauced pasta or a hearty family-friendly roast, these great recipes cover every contingency. So, for example, you’ll find dishes that you can make solely from pantry ingredients, or those that transform lowly leftovers into exquisite entrées (including brilliant ideas for leftover pasta), and those that satisfy your yearning to have something sweet baking in the oven. There are 7 ways to make red sauce more interesting, 6 different preparations of the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations on basic polenta, 2 great steaks, and 1 sublime chocolate tiramisù—plus 100 other recipes that turn everyday ingredients into speedy but special dinners.<br><br>What’s more, <i>Everyday Italian</i> is organized according to what type of food you want tonight—whether a soul-warming stew for Sunday supper, a quick sauté for a weeknight, or a baked pasta for potluck. These categories will help you figure out what to cook in an instant, with such choices as fresh-from-the-pantry appetizers, sauceless pastas, everyday roasts, and stuffed vegetables—whatever you’re in the mood for, you’ll be able to find a simple, delicious recipe for it here. That’s the beauty of Italian home cooking, and that’s what Giada De Laurentiis offers here—the essential recipes to make a great Italian dinner. Tonight. | *$18.55 |
 | Ace of Cakes: Inside the World of Charm City Cakes
Brand: William Morrow Cookbooks
When Duff Goldman, Food Network's "Ace of Cakes," envisioned Charm City Cakes in Baltimore nearly a decade ago, his goal was to make wonderful cakes for friends and family. As word spread about his fabulous creations, his dream grew into a nationally renowned business staffed by a team of talented professionals, including musicians, artists, and creative souls with experience in architectural modeling, graphic design, deejaying, coffee making, performance art, dog walking, sculpture, painting and more. <P><i>Aces of Cakes: Inside the World of Charm City Cakes</i> is a celebration of the bakery that started it all. This colorful scrapbook is loaded with stories about Duff's early days as a graffiti artist turned young chef, his successes and hilarious disasters, and the amazing team he built step-by-step. Through candid interviews and profiles and hundreds of photographs, illustrations, and collages, the book shows how energy, inspiration, collaboration, and a bit of luck can conspire to help anyone achieve their creative vision. <P>Of course, at the center of this stunning book are Charm City's Cakes. From the simple to the breathtakingly complex, Duff shows off some of the bakery's more unusual techniques and tools that shape their famous creations. He also offers a behind-the-scenes look at his Food Network show, shares his most incredible customer stories and requests, and reveals some of the bakery's favorite cake facts and tips--along with a comprehensive episode guide and a monster cake montage featuring seven years' worth of the bakery's astonishing cake creations. | *$18.54 |
 | Barefoot in Paris: Easy French Food You Can Make at Home
Brand: Clarkson Potter
Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home.<br><br>What Ina Garten is known for—on her Food Network show and in her three previous bestselling books—is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that’s exactly what she offers in <i>Barefoot in Paris</i>. Ina’s kir royale includes the unique addition of raspberry liqueur—a refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special—and are thoroughly delicious, completely accessible, and the perfect fare for friends and family. <br><br><i>Barefoot in Paris</i> is suffused with Ina’s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries—of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide—the Barefoot Contessa herself—in her most personal book yet. | *$18.50 |
 | Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours
Brand: Clarkson Potter
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.<br><br>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.<br><br>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:<br><br>Trisha’s Chicken Tortilla Soup<br>Gwen’s Fried Chicken with Milk Gravy<br>Stuffed Pork Chops<br>Breakfast Sausage Casserole<br>Blackberry Cobbler<br>Banana Pudding<br><br>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.<br><br>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. | *$18.50 |
 | In the Green Kitchen: Techniques to Learn by Heart
Brand: Clarkson Potter
Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege.  <i>In the Green Kitchen</i> presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for delicious fresh, local, and seasonal meals—from Alice and her friends. She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.<br><b> </b><br><b>Contributors:< /b> Darina Allen * Dan Barber * Lidia Bastianich * Rick Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King * Peggy Knickerbocker * Anna Lappé & Bryant Terry * Deborah Madison * Clodagh McKenna * Jean-Pierre Moullé * Joan Nathan * Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak * Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis * Poppy Tooker * Charlie Trotter * Jerôme Waag * Beth Wells | *$18.48 |
 | Encyclopedia of Pasta (California Studies in Food and Culture)
Brand: University of California Press
<i>Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati</i>--pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is known. Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the primary ingredients, preparation techniques, variant names, and the locality where it is made and eaten. Along the way, Zanini De Vita debunks such culinary myths as Marco Polo's supposed role in pasta's story even as she serves up a feast of new information. <i>Encyclopedia of Pasta,</i> illustrated throughout with original drawings by Luciana Marini, will be the standard reference on one of the world's favorite foods for many years to come, engaging and delighting both general readers and food professionals. | *$18.46 |
 | The America's Test Kitchen Family Baking Book
Brand: Boston Common Press
Featuring more than 700 kitchen-tested recipes, 800 step-by-step photos, opinionated product ratings, and at-a-glance tutorials that guarantee success every time you bake.<br><br>A companion to the bestselling America's Test Kitchen Family Cookbook (with more than 550,000 copies sold), this comprehensive cookbook delivers the foolproof recipes, step-by-step instructions, and troubleshooting guides that have become the hallmark of every book published by America's most trusted test kitchen. For anyone who has made pie dough that seemed impossible to roll out, bread that failed to rise, or a birthday cake that couldn't be served, this book will be a lifesaver as well as a lifelong and trusty baking companion. And with 22 chapters, this book is packed with recipes that will keep you busy (and your family and friends happy) for years to come. <br><br>Here you'll find recipes that range from easy and approachable (simple bowl cakes, quick breads, no-knead bread, and no-bake cookies) to more ambitious and demanding (artisan breads, wedding cakes, fancy layer cakes, and pastry). So whether you are an accomplished baker looking for a great collection of new recipes or a beginning baker looking for a practical step-by-step guide and easy recipes to bake for your family, you'll find what you want here.<br><br>In addition to the recipes, The America's Test Kitchen Family Baking Book is full of test kitchen tips that explain how or why a recipe works (and where you can go wrong), recipes at a glance (where we provide mini tutorials with photos), and illustrated troubleshooting guides (where we highlight the most common baking problems and their solutions). A practical guide to baking basics with information on key ingredients and necessary equipment (along with the test kitchen's favorite brands), The America's Test Kitchen Family Baking Book will help anyone get started on the right track. | *$18.45 |
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