 | The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
Brand: Ten Speed Press
Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books <i>Brother Juniper’s Bread Book</i> and <i>Crust & Crumb</i>, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.<br><br>In <i>The Bread Baker’s Apprentice</i>, Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed <i>boulangeries</i> and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose <i>pain à l’ancienne</i> has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs.<br><br>You’ll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic <i>ciabatta</i>, hearty <i>pain de campagne</i>, old-school New York bagels, and the book’s Holy Grail–Peter’s version of the famed <i>pain à l’ancienne</i>. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as <br>the loaves you’ll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring–and the rewards are some of the best breads under the sun. | *$17.94 |
 | Artisan Pizza and Flatbread in Five Minutes a Day
Brand: Thomas Dunne Books
<DIV><DIV><DIV><DIV><P><B>From the bestselling authors of the ground-breaking Artisan Bread in Five Minutes a Day comes a much-anticipated new cookbook featuring their revolutionary approach to yeast dough in over 100 easy pizza and flatbread recipes.</B></P><P>With nearly half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread—as long as they can do it quickly and easily. When fans hailed their pizza and flatbread recipes as the fastest in their books, Jeff and Zoe got busy creating all new recipes. With a batch of their stored dough in the fridge and a pre-heated oven or backyard grill, you can give your family what they crave…</P><P><B>Home-made, mouth-watering pizzas, flatbreads, and sweet and savory tarts, prepared in minutes!</B></P><P>In Artisan Pizza and Flatbread in Five Minutes a Day, Jeff and Zoë show readers how to use their ingenious technique to make lightning-fast pizzas, flatbreads, and sweet and savory tarts from stored, no-knead dough. In addition to the classic flatbread doughs and pizza crusts, there are alternatives with whole grain, spelt, and gluten-free ingredients, and the authors include soups, salads, and spreads that turn flatbreads or pizza into a complete meal. In just five minutes a day of active preparation time, you can create favorites like Classic Margherita, Pita pockets, Chicago Deep Dish, White Clam Pizza, and Blush Apple Tart. Artisan Pizza and Flatbread in Five Minutes a Day proves that making pizza has never been this fast or easy. So rise…to the occasion and get baking!</P></DIV></DIV></DIV></DIV> | *$13.96 |
 | The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy
Brand: Sterling Epicure
<DIV><DIV>Beautifully illustrated, beautifully designed, and beautifully crafted--just like its namesake--this is the ultimate bar book by NYC's most meticulous bartender.</DIV><DIV>Â </DIV><DIV>To say that PDT is a unique bar is an understatement. It recalls the era of hidden Prohibition speakeasies: to gain access, you walk into a raucous hot dog stand, step into a phone booth, and get permission to enter the serene cocktail lounge. Now, Jim Meehan, PDT's innovative operator and mixmaster, is revolutionizing bar books, too, offering all 304 cocktail recipes available at PDT plus behind-the-scenes secrets. From his bar design, tools, and equipment to his techniques, food, and spirits, it's all here, stunningly illustrated by Chris Gall.</DIV><DIV>Â </DIV></DIV> | *$17.03 |
 | Charcuterie: The Craft of Salting, Smoking, and Curing
Brand: W. W. Norton & Company
<p><em>Charcuterie</em>—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 <em>The French Laundry Cookbook</em>, 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</p> | *$22.07 |
 | Momofuku Milk Bar
Brand: Clarkson Potter
The highly anticipated complement to the <i>New York Times</i> bestselling <i>Momofuku</i> cookbook, <i>Momofuku Milk Bar </i>reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular bakery.<br><br>A runaway success, the <i>Momofuku</i> cookbook suffered from just one criticism among reviewers and fans: where were Christina Tosi’s fantastic desserts? The <b>compost cookie,</b> a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the <b>crack pie,</b> a sugary-buttery confection as craveable as the name implies; the <b>cereal milk ice cream,</b> made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; the easy <b>layer cakes</b> that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside.<br><i><br>Momofuku Milk Bar</i> finally shares the recipes for these now-legendary riffs on childhood flavors and down-home classics—all essentially derived from ten mother recipes—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina’s playful desserts helped the restaurants earn praise from the <i>New York Times </i>and the <i>Michelin Guide </i>and led to the opening of Milk Bar, which now draws fans from around the country and the world.<br><br>With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, <i>Momofuku Milk Bar</i> makes baking irresistible off-beat treats at home both foolproof and fun. | *$17.25 |
 | The Family Meal: Home Cooking with Ferran Adria
Brand: Phaidon Press
<i>The Family Meal</i> is the first home cooking cookbook by the world's greatest chef, Ferran Adria. It features nearly 100 delicious recipes by Ferran Adria that anyone can prepare, inspired by the dishes eaten every day by the staff at his legendary restaurant El Bulli, awarded World's Best Restaurant five times.<br><br>The recipes in<i>The Family Meal</i> are easy-to-prepare and meant for family dining at home. From <i>Roast Chicken with Potato Straws</i>, <i>Sea Bass Baked in Salt</i> and <i>Mexican-style Slow-Cooked Pork</i> to <i>White Chocolate Cake</i> and <i>Baked Apples with Whipped Cream</i>, there is a wide selection of everyday classics for every night of the week. The cookbook is also the first by such a renowned chef to ensure that the dishes are affordle and the ingredients are widely availle at the local supermarket.<br><br><i>The Family Meal</i> is organized into three-course menus, with appetizers, mains and desserts, so you can prepare a well-balanced meal at home without fuss. Each recipe is shown with numerous step-by-step full-color photographs, and conversions on how you can prepare a meal for a small or large group - for 2, 6, 20 or 75 people.<br><br>This is the cookbook by Ferran Adria everyone has been waiting for, it is sure to be one of the most talked out and popular cookbooks of the season. | *$17.99 |
 | The Baby and Toddler Cookbook: Fresh, Homemade Foods for a Healthy Start
Brand: Weldon Owen
Making fresh, homemade meals for your baby and toddler is one of the best ways to give him a healthy, happy start in life. And while every parent can appreciate the convenience of already-prepared foods, balancing them with wholesome meals you have prepared yourself not only provides better nutrition, but also teaches your baby good eating habits. Packed with over 90 recipes and loads of nutritional information,<I> The Baby & Toddler Cookbook</i> makes cooking healthy meals easy, even for busy parents. By setting aside only a few hours a week, you can make and store an array of nutritious foods to keep baby happy and fed. All along the way, this book will give you helpful hints, guidance, and plenty of recipes to ease your path to nutrition. Each chapter begins with detailed information about the child's nutritional needs and how to address the needs at mealtime. Organized by age, the recipes follow, showing how to introduce different, appropriate foods at every development stage, from 6 months to 3 years. Each of baby’s stages is covered, from starting solid foods and introducing new ingredients and textures, to easing into toddlerhood with plenty of ideas for fun meals, snacks, and desserts. This book also includes tips for making foods ahead, using the freezer to maximum advantage, and making food fun for your toddler. | *$14.96 |
 | Good Eats 3: The Later Years
Brand: Stewart, Tabori & Chang
<P>As <I>Good Eats </I>enjoys its 14th season on the Food Network, its popularity continues unabated. Fans can’t get enough of Alton Brown’s wildly inventive, science-geeky, food-loving spirit. It’s no wonder, then, that the first two volumes in STC’s Good Eats series were <I>New York Times </I>bestsellers.</p> <p>Like Volumes 1 and 2, <I>Good Eats 3: The Later Years </I>packs a bounty of information and entertainment between its covers. More than 200 recipes are accompanied by hundreds of photographs, drawings, and stills from the show, as well as lots of science-of-food facts, cooking tips, food trivia, behind-the-scenes glimpses—and bonus sock puppet instructions! In chapters devoted to everything from pomegranates to pretzels, mincemeat to molasses, Alton delivers delicious recipes along with fascinating background in a book that’s as fun to read as it is to cook from. <I>Good Eats 3 </I>will be a must-have addition to the bookshelves and kitchen counters of Alton lovers everywhere.<BR><BR>Praise for <I>Good Eats 3: The Later Years:<BR><BR></I></P> <p>“A victory lap” <BR><I>—Chicago Tribune<BR><BR></I></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal>“The hefty book is filled with health information and tips on how to become a better home cook, all told in the breezy style that made Alton Brown’s show so accessible and fun. Plus there is a pattern and stickers for making sock puppets. She was wonderful, but Julia Child never taught you how to make a sock puppet, did she?”<BR><I> —Oregonian</I></P> <p>“Alton’s cookbooks are non-traditional to say the least. In addition to great recipes, they’re loaded with humor, science, and great tips on selecting ingredients.”<BR>—<I>Northeast Flavor</I> magazine<BR><BR>“Much like <I>Good Eats</I> the show, the book can carry many labels—or, more to the point, defy labels altogether.”<BR><I>—The Record<BR><BR></I></P> <P style="MARGIN: 0in 0in 0pt" class=MsoNormal>“His best yet.” —LAWeekly.com</p> | *$17.74 |
 | The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable
Brand: Beyond Obesity LLC
Carbohydrate restricted diets are commonly practiced but seldom taught. As a result, doctors, dietitians, nutritionists, and nurses may have strong opinions about low carbohydrate dieting, but in many if not most cases, these views are not grounded in science. <div>  <div>Now, whether you are a curious healthcare professional or just a connoisseur of diet information, two New York Times best-selling authors provide you with the definitive resource for low carbohydrate living. </div><div></div><div>Doctors Volek and Phinney share over 50 years of clinical experience using low carbohydrate diets, and together they have published more than 200 research papers and chapters on the topic. Particularly in the last decade, much has been learned about the risks associated with insulin resistance (including but not limited to metabolic syndrome, hypertension, and type-2 diabetes), and how this condition is far better controlled by carbohydrate restriction than with drugs. </div><div>In this book, you will learn why: </div><div><ul><li>Carbohydrate restriction is the proverbial 'silver bullet' for managing insulin resistance, metabolic syndrome and type-2 diabetes. </li><li>Restricting carbohydrate improves blood glucose and lipids while reducing inflammation, all without drugs. </li><li>Dietary saturated fat is not a demon when you are low carb adapted.</li><li>Dietary sugars and refined starches are not needed to feed your brain or fuel exercise. </li><li>Long-term success involves much more than simply cutting out carbs. </li><li>Electrolyte and mineral management are key to avoiding side effects and ensuring success.</li><li>Trading up from sugars and starches to a cornucopia of nutrient-rich, satisfying, and healthy foods is empowering. </li><li>Studying hunter-gathers' diets provides clues to how best formulate a low carbohydrate diet. </li></ul></div><div>This is a great book for health-minded individuals. </div><div>It is an excellent book for healthcare professionals. </div><div>Best of all, it is the perfect gift for health-minded individuals to share with their doctors, dietitians, and nutritionists. </div></div> | *$19.95 |
 | Breaking the Vicious Cycle: Intestinal Health Through Diet
Brand: Kirkton Pr Ltd
Breaking the Vicious Cycle was written by Elaine Gottschall, biochemist and cell biologist. It provides an alternative way to help combat digestive disorders using dietary changes; and also a practical book that addresses the problems of intestinal conditions such as: Crohn's Disease, Ulcerative Colitis, Diverticulitis, Celiac Disease as well as less severe complaints like: indigestion, "nervous stomach", chronic diarrhea & spastic colon. | *$15.74 |
 | 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>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. | *$19.50 |
 | Eat What You Love: More than 300 Incredible Recipes Low in Sugar, Fat, and Calories
Brand: Diabetes Books
<div>Marlene Koch's has been called a "magician in the kitchen" for her amazing ability to make excess sugar, fat, and calories disappear, <i><b>but never the taste</b></i>! In <i>Eat What You Love </i>she works her magic to craft incredible tasting guilt-free recipes for everyone's favorite foods--from luscious milkshakes and melty sandwiches, to creamy soups and crunchy "fried" foods--along with recipes for belly-filling breakfast dishes, sensational salads, perfect pastas, easy-fix entrees, savory soups and sides, and <i>lots</i> of her famous desserts!.<br><br>With over 300 super-satisfying recipes under 350 calories Eat What You Love is guilt-free eating at its very best, offering everything from comforting classics like Blue Ribbon Sour Cream Coffee Cake and Everyday Spaghetti and Italian Meatballs, to restaurant and fast-food favorites such as Quicker-Than-Take-Out Orange Chicken, and Chili's-Style Beef Fajitas, to dozens of 100% guilt-free sweet treats, such as 5-Minute Blackberry Crisp, Amazing Peanut Butter Cookies, Triple Chocolate Cheesecake Pie and Perfect White Cupcakes.<br><br>Marlene passionately believes that no one should have to give up the foods they love. Her quick 'n'easy family friendly recipes are perfect for everyone (and every diet!). Ideal for weight loss, diabetes, and simply utterly delicious healthy eating , <b>Eat What You Love</b> also features mouthwatering photos, cooking and shopping tips, meal planning guidelines, complete nutritional analysis <b>(including diabetic exchanges, carb choices, and weight watchers point comparisons), </b>and great everyday comparisons<i>:<br><br><b>Dare to Compare</b><b>:</b> A small Cake 'n Shake milkshake at Cold Stone Creamery® packs 1140 calories, 60 grams of fat and the equivalent of over 25 teaspoons of sugar! Marlene's luscious Vanilla Cake Batter Milkshake has just 175 calories, 4 grams of fat and no added sugars!</i></div><em><em> </em></em> | *$18.99 |
 | Dropping Acid: The Reflux Diet Cookbook & Cure
Brand: Reflux Cookbooks
Dr. Jamie Koufman offers recipes and cures for Acid Reflux, proving that living with the disease does not mean living without good food. | *$17.99 |
 | The Paleo Solution: The Original Human Diet
Brand: Victory Belt Publishing
"I am a firm believer in The Paleo Solution. I maintain a hectic schedule that starts early and finishes late. Filming a television series, maintaining my fitness, and being a mom can be harrowing some days. Since adopting a Paleo way of eating I look and feel better, and I know that I am setting a good example for my daughter."—Eva La Rue, star of 'CSI: Miami'<br /><br />"I have watched as The Paleo Solution healed people after medical professionals had given up. Whether you are an athlete, or simply uninterested in becoming a health care statistic—there are no more excuses! Now you will finally look, feel, and perform as well as your genes will allow. Robb Wolf changed my life, and he is about to change yours too."—Kyle Maynard, author of No Excuses and 2004 ESPY Award winner<br /><br />"Robb Wolf and The Paleo Solution have changed the way I look at diet and nutrition. He has helped me understand just how critical diet and sleep can be to your overall health and life."—Forrest Griffin, former UFC Light Heavyweight Champion and author of the bestselling Got Fight?<br /><br />"They say the worth of a book is to be measured by what you can carry away from it. The Paleo SolutionÆs value is far reaching for the knowledge that it offers. Robb has taken a unique approach to health and lifestyle that will help countless people."—John Welbourn, 10-Year NFL Veteran<br /><br />Do you want to lose fat and stay young, all while avoiding cancer, diabetes, heart disease, Parkinson's, Alzheimer's and a host of other illnesses? The Paleo Solution incorporates the latest, cutting edge research from genetics, biochemistry and anthropology to help you look, feel and perform your best. Written by Robb Wolf, a research biochemist who traded in his lab coat and pocket protector for a whistle and a stopwatch to become one of the most sought after strength and conditioning coaches in the world. With Robb's unique perspective as both scientist and coach you will learn how simple nutrition, exercise and lifestyle changes can radically change your appearance and health for the better."I am a firm believer in The Paleo Solution. I maintain a hectic schedule that starts early and finishes late. Filming a television series, maintaining my fitness, and being a mom can be harrowing some days. Since adopting a Paleo way of eating I look and feel better, and I know that I am setting a good example for my daughter."—Eva La Rue, star of 'CSI: Miami'<br><br>"I have watched as The Paleo Solution healed people after medical professionals had given up. Whether you are an athlete, or simply uninterested in becoming a health care statistic—there are no more excuses! Now you will finally look, feel, and perform as well as your genes will allow. Robb Wolf changed my life, and he is about to change yours too."—Kyle Maynard, author of No Excuses and 2004 ESPY Award winner<br><br>"Robb Wolf and The Paleo Solution have changed the way I look at diet and nutrition. He has helped me understand just how critical diet and sleep can be to your overall health and life."—Forrest Griffin, former UFC Light Heavyweight Champion and author of the bestselling Got Fight?<br><br>"They say the worth of a book is to be measured by what you can carry away from it. The Paleo SolutionÆs value is far reaching for the knowledge that it offers. Robb has taken a unique approach to health and lifestyle that will help countless people."—John Welbourn, 10-Year NFL Veteran<br><br>Do you want to lose fat and stay young, all while avoiding cancer, diabetes, heart disease, Parkinson's, Alzheimer's and a host of other illnesses? The Paleo Solution incorporates the latest, cutting edge research from genetics, biochemistry and anthropology to help you look, feel and perform your best. Written by Robb Wolf, a research biochemist who traded in his lab coat and pocket protector for a whistle and a stopwatch to become one of the most sought after strength and conditioning coaches in the world. With Robb's unique perspective as both scientist and coach you will learn how simple nutrition, exercise and lifestyle changes can radically change your appearance and health for the better. | *$9.98 |
 | Extra Virginity: The Sublime and Scandalous World of Olive Oil
Brand: W. W. Norton & Company
<p><strong>The sacred history and profane present of a substance long seen as the essence of health and civilization.</strong></p>For millennia, fresh olive oil has been one of life's necessities-not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today's researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality. <br /><br /> But what if this symbol of purity has become deeply corrupt? Starting with an explosive article in <em>The New Yorker</em>, Tom Mueller has become the world's expert on olive oil and olive oil fraud-a story of globalization, deception, and crime in the food industry from ancient times to the present, and a powerful indictment of today's lax protections against fake and even toxic food products in the United States. A rich and deliciously readable narrative, <em>Extra Virginity</em> is also an inspiring account of the artisanal producers, chemical analysts, chefs, and food activists who are defending the extraordinary oils that truly deserve the name "extra-virgin." 25 black-and-white illustrations | *$17.04 |
 | The Professional Chef
Brand: Wiley
<b>"The bible for all chefs."—Paul Bocuse</b><p>Named one of the five favorite culinary books of this decade by <i>Food Arts</i> magazine, <i>The Professional Chef™</i> is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques.<p>The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from <i>mise en place</i> to finished dishes.<ul><li>Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality</li><li>Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips</li><li>Features nearly 900 recipes and more than 800 gorgeous full-color photographs</li></ul><p>Covering the full range of modern techniques and classic and contemporary recipes, <i>The Professional Chef, Ninth Edition</i> is the essential reference for every serious cook. | *$44.64 |
 | Make the Bread, Buy the Butter: What You Should and Shouldn't Cook from Scratch -- Over 120 Recipes for the Best Homemade Foods
Brand: Free Press
When Jennifer Reese lost her job, she was overcome by an impulse common among the recently unemployed: to economize by doing for herself what she had previously paid for. She had never before considered making her own peanut butter and pita bread, let alone curing her own prosciutto or raising turkeys. And though it sounded logical that “doing it yourself” would cost less, she had her doubts. So Reese began a series of kitchen-related experiments, taking into account the competing demands of everyday contemporary American family life as she answers some timely questions: When is homemade better? Cheaper? Are backyard eggs a more ethical choice than store-bought? Will grinding and stuffing your own sausage ruin your week? Is it possible to make an edible maraschino cherry? Some of Reese’s discoveries will surprise you: Although you should make your hot dog buns, guacamole, and yogurt, you should probably buy your hamburger buns, potato chips, and rice pudding. Tired? Buy your mayonnaise. Inspired? Make it. <P>With its fresh voice and delightful humor, <I>Make the Bread, Buy the Butter </I>gives 120 recipes with eminently practical yet deliciously fun “Make or buy” recommendations. Reese is relentlessly entertaining as she relates her food and animal husbandry adventures, which amuse and perplex as well as nourish and sustain her family. Her tales include living with a backyard full of cheerful chickens, muttering ducks, and adorable baby goats; countertops laden with lacto-fermenting pickles; and closets full of mellowing cheeses. Here’s the full picture of what is involved in a truly homemade life—with the good news that you shouldn’t try to make everything yourself—and how to get the most out of your time in the kitchen. | *$14.78 |
 | Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets
Brand: Clarkson Potter
<b>If chefs are the new rock stars, Anne wants you to rock in your own kitchen!<br> <br></b>For Anne Burrell, a classically trained chef and host of Food Network’s <i>Secrets of a Restaurant Chef</i> (where she shares impressive recipes and smart techniques that anyone can master), and <i>Worst Cooks in America</i> (the show that transforms hopeless home cooks), being a rock star in the kitchen means having the confidence and ability to get a great meal on the table without a sweat. In her debut cookbook, she presents 125 rustic yet elegant recipes, all based on accessible ingredients, along with encouraging notes and handy professional tricks that will help you cook more efficiently at home.<br><br>With Anne's guidance, even the novice cook can turn out showstoppers like Whole Roasted Fish or Rack of Lamb Crusted with Black Olives, which are special enough for guests but easy enough for a weekday evening. For Piccolini (Little Nibbles), try making Truffled Deviled Eggs, Sausage and Pancetta Stuffed Mushrooms, or Baked Ricotta with Rosemary and Lemon. Delicious first courses include Pumpkin Soup with Allspice Whipped Cream and Garlic Steamed Mussels with Pimentón Aioli. And if you're craving pasta, Chef Anne's Light-as-a-Cloud Gnocchi, Sweet and Spicy Sausage Ragù, or Killer Mac and Cheese with Bacon will blow you away.<br><br>Whether she's telling you how to use garlic most effectively ("perfume the oil, remove the garlic, and ditch it—it's fulfilled its garlic destiny!") or reaffirming the most important part of cooking (it should have the “sparkle factor!”), you will never feel alone at the stove. Anne's effervescent personality and unmatched vitality will be there every step of the way--as teacher, coach, cooking partner, and friend.<br><br>Organized from “Piccolini and Firsts” to “Pasta, Seconds, Sides,” and, of course, “Dessert” <i>Cook Like a Rock Star</i> is all about empowering you with the confidence to own what you do in your kitchen, to be excited by what you're making, and to experience the same kind of joy that Anne feels everyday when she cooks and eats. | *$13.85 |
 | Ad Hoc at Home
Brand: Workman Press Part Number: 85337
Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. <br /><br />In <em>Ad Hoc at Home</em>—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, <em>Ad Hoc at Home</em> is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.<br /><br /><br /> | *$30.25 |
 | Quick & Easy Family Dinners Cookbook
Brand: Gooseberry Patch
<DIV>There's nothing like gathering around the table for a homecooked meal. Our favorite dinners are always those tried & true recipes that have been handed down, or ones shared by a good friend. Start with Homestyle Baked Spaghetti, Oven Beef & Noodles or Barbecued Honey Ham, and then add a tasty side dish like Confetti Coleslaw, Creamy Macaroni & Cheese or Mom's Potato Salad. And who can resist scrumptious desserts? Cherry Delight, Peach Crinkle, Crustless Apple Pie and Sunny Day Brownies are all yummy ways to end a family meal.</DIV><DIV>There's nothing like gathering around the table for a homecooked meal. Our favorite dinners are always those tried & true recipes that have been handed down, or ones shared by a good friend. Start with Homestyle Baked Spaghetti, Oven Beef & Noodles or Barbecued Honey Ham, and then add a tasty side dish like Confetti Coleslaw, Creamy Macaroni & Cheese or Mom's Potato Salad. And who can resist scrumptious desserts? Cherry Delight, Peach Crinkle, Crustless Apple Pie and Sunny Day Brownies are all yummy ways to end a family meal.</DIV> | *$2.99 |
 | Why We Get Fat: And What to Do About It (Vintage)
Brand: Anchor
An eye-opening, myth-shattering examination of what makes us fat, from acclaimed science writer Gary Taubes.<br /><br />In his <i>New York Times</i> best seller, <i>Good Calories, Bad Calories,</i> Taubes argued that our diet’s overemphasis on certain kinds of carbohydrates—<i>not</i> fats and <i>not</i> simply excess calories—has led directly to the obesity epidemic we face today. The result of thorough research, keen insight, and unassailable common sense, <i>Good Calories, Bad Calories</i> immediately stirred controversy and acclaim among academics, journalists, and writers alike. Michael Pollan heralded it as “a vitally important book, destined to change the way we think about food.” <br /><br />Building upon this critical work in <i>Good Calories, Bad Calories</i> and presenting fresh evidence for his claim, Taubes now revisits the urgent question of what’s making us fat—and how we can change—in this exciting new book. Persuasive, straightforward, and practical, <i>Why We Get Fat </i>makes Taubes’s crucial argument newly accessible to a wider audience.<br /><br />Taubes reveals the bad nutritional science of the last century, none more damaging or misguided than the “calories-in, calories-out” model of why we get fat, and the good science that has been ignored, especially regarding insulin’s regulation of our fat tissue. He also answers the most persistent questions: Why are some people thin and others fat? What roles do exercise and genetics play in our weight? What foods should we eat, and what foods should we avoid? <br /><br />Packed with essential information and concluding with an easy-to-follow diet, <i>Why We Get Fat </i>is an invaluable key in our understanding of an international epidemic and a guide to what each of us can do about it.<br /><br /><br /><i>From the Hardcover edition.</i>An eye-opening, myth-shattering examination of what makes us fat, from acclaimed science writer Gary Taubes.<br><br>In his <i>New York Times</i> best seller, <i>Good Calories, Bad Calories,</i> Taubes argued that our diet’s overemphasis on certain kinds of carbohydrates—<i>not</i> fats and <i>not</i> simply excess calories—has led directly to the obesity epidemic we face today. The result of thorough research, keen insight, and unassailable common sense, <i>Good Calories, Bad Calories</i> immediately stirred controversy and acclaim among academics, journalists, and writers alike. Michael Pollan heralded it as “a vitally important book, destined to change the way we think about food.” <br><br>Building upon this critical work in <i>Good Calories, Bad Calories</i> and presenting fresh evidence for his claim, Taubes now revisits the urgent question of what’s making us fat—and how we can change—in this exciting new book. Persuasive, straightforward, and practical, <i>Why We Get Fat </i>makes Taubes’s crucial argument newly accessible to a wider audience.<br><br>Taubes reveals the bad nutritional science of the last century, none more damaging or misguided than the “calories-in, calories-out” model of why we get fat, and the good science that has been ignored, especially regarding insulin’s regulation of our fat tissue. He also answers the most persistent questions: Why are some people thin and others fat? What roles do exercise and genetics play in our weight? What foods should we eat, and what foods should we avoid? <br><br>Packed with essential information and concluding with an easy-to-follow diet, <i>Why We Get Fat </i>is an invaluable key in our understanding of an international epidemic and a guide to what each of us can do about it.<br><br><br><i>From the Hardcover edition.</i> | *$24.95 |
 | Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses
Brand: Ten Speed Press
<p>Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. <br><br><i>Artisan Cheese Making at Home</i> is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. <br><br><i>Artisan Cheese Making at Home</i> begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. <br><br>Offering an approachable exploration of the alchemy of this extraordinary food, <i>Artisan Cheese Making at Home</i> proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.</p> | *$18.61 |
 | Betty Crocker Cookbook: 1500 Recipes for the Way You Cook Today (Betty Crocker's Cookbook)
Brand: Betty Crocker
<b>America's most trusted cookbook is better than ever!</b><p>Representing its most thorough revision ever, the <i>Betty Crocker Cookbook, 11th Edition</i> includes hundreds of new recipes, three new chapters, and icons that showcase how we cook today—faster, healthier, and with many more flavors.<p>New features celebrate the book's expertise and heritage with repertoire-building recipe lessons and fresh twists on American classics. With nearly 1,100 gorgeous new photos and 1,500 recipes, as well as invaluable cooking guidance, <i>The Big Red Cookbook</i> is better and more comprehensive than ever before. The book features:<ul><li>Exclusive content at BettyCrocker.com for Big Red buyers, including 80 videos, 400 additional recipes, and more to complement and enhance the cookbook<li>1,500 recipes, 50 percent new to this edition<li>Nearly 1,100 all-new full-color photos—more than three times the number in the previous edition—including 350 step-by-step photos<li>Bold, contemporary, and colorful design<li>Three new chapters on Breakfast and Brunch, Do It Yourself (including canning, preserving and pickling) and Entertaining (including cocktails and party treats)<li>New feature: Learn to Make recipes giving visual lessons on preparing essential dishes like Roast Turkey and Apple Pie, with icons directing readers to bonus videos on BettyCrocker.com<li>New feature: Heirloom Recipe and New Twist showcase classic recipes paired with a fresh twist, with icons directing readers to bonus videos on BettyCrocker.com<li>"Mini" recipes giving quick bursts of inspiration in short paragraph form</ul><p>With 65 million copies sold and still going strong, the <i>Betty Crocker Cookbook, 11th Edition</i> is the one kitchen companion every home cook needs. | *$16.23 |
 | Weight Watchers New Complete Cookbook (Weight Watchers (Wiley Publishing))
Brand: Wiley
<b>The trusted classic from Weight Watchers</b><p>The most trusted name in healthy lifestyle, Weight Watchers leads the way to eating well—and losing weight. Packed with 500 recipes for every occasion, this book is delicious proof that healthy eating means you don't have to give up your favorite foods. It's so easy to enjoy meals with family and friends—holidays or everyday—with these tempting recipes that both beginners and experienced cooks will love.<p>This newest edition has everything you'll need to cook—and eat—in a healthier way: included is a new chapter with slow cooker recipes, hundreds of tips, helpful how-to photography, sidebars filled with must-have advice, and plenty of fresh ideas for breakfast, lunch, dinner, and beyond. An added feature: all recipes have been tagged for skill level. This book has been completely redesigned and boasts all new photography. And, of course, this revised edition includes the latest information on the popular and successful Weight Watchers program.<ul><li>Includes more than 60 gorgeous full-color recipe photos and instructive how-to images<li>Features more than 500 recipes, including essential basics, breakfasts, lunches, soups and stews, vegetarian meals, baked goods, and desserts<li>Now with more whole grain and vegetable dishes that help you eat healthier and stay full longer<li>New design adds a fresh and contemporary spin to this trusted classic</ul> | *$14.95 |
 | Mastering the Art of French Cooking (2 Volume Set)
Brand: Knopf
The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together <em>Mastering the Art of French Cooking,</em> first published in 1961, and its sequel, <em>Mastering the Art of French Cooking, Volume Two,</em> published in 1970.<br /><br />Volume One is the classic cookbook, in its entirety—524 recipes. <br />“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for nearly fifty years, has been teaching Americans how.<br /><br /><em>Mastering the Art of French Cooking</em> is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. The techniques learned in this beautiful book, with more than one hundred instructive illustrations, can be applied to recipes in all other French cookbooks, making them infinitely usable. In compiling the secrets of famous Cordon Bleu chefs, the authors produced a magnificent volume that continues to have a place of honor in American kitchens.<br /><br />Volume Two is the sequel to the great cooking classic—with 257 additional recipes. Following the publication of the celebrated Volume One, Julia Child and Simone Beck continued to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they made, for Volume Two, a brilliant selection of precisely those recipes that not only add to the repertory but, above all, bring the reader to a new level of mastery of the art of French cooking.<br /><br />Each of these recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. Five times as many drawings as in Volume One make the clear instructions even more so.<br /><br />Perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.<br /><em>Bon appétit!<br /></em> | *$46.04 |
 | Modernist Cuisine: The Art and Science of Cooking
Brand: The Cooking Lab
<p>A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art.</p> <p>In <em>Modernist Cuisine: The Art and Science of Cooking</em>, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.</p> <p>How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves. <em>Modernist Cuisine</em> offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section. You will view cooking and eating in a whole new light. A sampling of what you'll discover:</p> <ul> <li>Why plunging food in ice water doesn't stop the cooking process </li> <li>When boiling cooks faster than steaming </li> <li>Why raising the grill doesn't lower the heat </li> <li>How low-cost pots and pans can perform better than expensive ones </li> <li>Why baking is mostly a drying process </li> <li>Why deep-fried food tastes best and browns better when the oil is older </li> <li>How modern cooking techniques can achieve ideal results without the perfect timing or good luck that traditional methods demand </li> </ul> <p>Many invaluable features include:</p> <ul> <li>Insights into the surprising science behind traditional food preparation methods such as grilling, smoking, and stir-frying </li> <li>The most comprehensive guide yet published on cooking sous vide, including the best options for water baths, packaging materials, and sealing equipment; cooking strategies; and troubleshooting tips </li> <li>More than 256 pages on meat and seafood and 130 pages on fruits, vegetables, and grains, including hundreds of parametric recipes and step-by-step techniques </li> <li>Extensive chapters explaining how to achieve amazing results by using modern thickeners, gels, emulsions, and foams, including example recipes and many formulas </li> <li>More than 300 pages of new recipes for plated dishes suitable for service at top-tier restaurants, plus recipes adapted from master chefs including Grant Achatz, Ferran Adrià  , Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others </li> </ul> From the professional chef to the home cook, <em>Modernist Cuisine</em> is an indispensable guide for anyone who is passionate about the art and science of cooking. | *$468.37 |
 | Weight Watchers One Pot Cookbook
Brand: Wiley
<b>One pot and you're done—delicious recipes using everyday kitchen equipment</b><p>With every day so busy, wouldn't you just love to throw everything in one pot and have dinner ready? With <i>Weight Watchers® One Pot Cookbook,</i> you'll find 300 super-tasty and healthy one-dish recipes that the whole family will love. These no-fuss recipes are more than just easy—they are healthy and nutritious, as they come from the culinary experts at Weight Watchers.</p><p>You'll find over 300 delicious and comforting one-pot recipes that include casseroles, pastas, soups and stews, light stir-fries, and desserts—all accompanied by 100 beautiful, 4-color photographs. Organized by type of cooking vessel—everything from casserole dishes, skillets, woks, saucepans, slow cookers, pressure cookers, even specialty equipment such as fondue pots—this book lets you make the most of your kitchen tools while cooking delicious meals for the whole family.</p><p>Also included in this ultimate cookbook:</p><ul><li>All recipes include nutrition information and Weight Watchers <b><i>PointsPlus</i></b> values</li><li>Extra Healthy Tips provide easy suggestions for additions to the recipes</li><li>Tons of introductory information on each type of pot—from skillets to slow cookers—is also included</li></ul><p>For great-tasting, nutritious meals that are easy to prepare and quick to clean up, turn to <i>Weight Watchers One Pot Cookbook.</i></p><b>One pot and you're done—delicious recipes using everyday kitchen equipment</b><p>With every day so busy, wouldn't you just love to throw everything in one pot and have dinner ready? With <i>Weight Watchers® One Pot Cookbook,</i> you'll find 300 super-tasty and healthy one-dish recipes that the whole family will love. These no-fuss recipes are more than just easy—they are healthy and nutritious, as they come from the culinary experts at Weight Watchers.</p><p>You'll find over 300 delicious and comforting one-pot recipes that include casseroles, pastas, soups and stews, light stir-fries, and desserts—all accompanied by 100 beautiful, 4-color photographs. Organized by type of cooking vessel—everything from casserole dishes, skillets, woks, saucepans, slow cookers, pressure cookers, even specialty equipment such as fondue pots—this book lets you make the most of your kitchen tools while cooking delicious meals for the whole family.</p><p>Also included in this ultimate cookbook:</p><ul><li>All recipes include nutrition information and Weight Watchers <b><i>PointsPlus</i></b> values</li><li>Extra Healthy Tips provide easy suggestions for additions to the recipes</li><li>Tons of introductory information on each type of pot—from skillets to slow cookers—is also included</li></ul><p>For great-tasting, nutritious meals that are easy to prepare and quick to clean up, turn to <i>Weight Watchers One Pot Cookbook.</i></p> | *$29.99 |
 | The Oxford Companion to Beer
Brand: Oxford University Press, USA
For millennia, beer has been a favorite beverage in cultures across the globe. After water and tea, it is the most popular drink in the world, and it is at the center of a $450 billion industry. <br><br>The first major reference work to investigate the history and vast scope of beer, <em>The Oxford Companion to Beer</em> features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts. Attractively illustrated with over 140 images, the book covers everything from the agricultural makeup of various beers to the technical elements of the brewing process, local effects of brewing on regions around the world, and the social and political implications of sharing a beer. Entries not only define terms such as "dry hopping" and "cask conditioning" but give fascinating details about how these and other techniques affect a beer's taste, texture, and popularity. Cultural entries shed light on such topics as pub games, food pairings and the development of beer styles. Readers will enjoy vivid accounts of how our drinking traditions have changed throughout history, and how these traditions vary in different parts of the world, from Japan to Mexico, New Zealand, and Brazil, among many other countries. The pioneers of beer-making are the subjects of biographical entries, and the legacies these pioneers have left behind, in the form of the world's most popular beers and breweries, are recurrent themes throughout the book. <br> <br>Packed with information, this comprehensive resource also includes thorough appendices (covering beer festivals, beer magazines, and more), conversion tables, and an index. Featuring a foreword by Tom Colicchio, this book is the perfect shelf-mate to Oxford's renowned <em>Companion to Wine</em> and an absolutely indispensable volume for everyone who loves beer as well as all beverage professionals, including home brewers, restaurateurs, journalists, cooking school instructors, beer importers, distributors, and retailers, and a host of others. | *$39.14 |
 | The 30-Day Vegan Challenge: The Ultimate Guide to Eating Cleaner, Getting Leaner, and Living Compassionately
Brand: Ballantine Books
<b>Take the 30-Day Vegan Challenge and see the difference a plant-based diet can make in your life!</b><br> <br>Whether you want to improve your overall health, shed a few pounds, demonstrate your compassion for animals, or help the environment, Colleen Patrick-Goudreau holds your hand every step of the way, giving you the tools you need to make the vegan transition—healthfully, joyfully, and deliciously. In this one-stop, comprehensive guide, Patrick-Goudreau <br> <br>• debunks common nutrition myths and explains the best sources of such nutrients as calcium, protein, iron, and omega-3 fatty acids<br>• helps you become a savvy shopper, restock your kitchen, read labels, and prepare nutrient-rich meals without feeling overwhelmed<br>• offers practical strategies for eating out, traveling, hosting holiday gatherings, and attending social events<br>• empowers you to experience the tangible and intangible benefits of living a healthful, compassionate life | *$42.69 |
 | The HCG Diet Gourmet Cookbook: Over 200 "Low Calorie" Recipes for the "HCG Phase"
Brand: T Skye Enterprises Incorporated
Enjoy over 200 delicious "Low Calorie" Recipes for the HCG Diet with the <em>HCG Diet Gourmet Cookbook</em>. The recipes in this cookbook can help you enjoy flavorful meals while losing up to a pound a day on the "HCG Phase" The HCG Diet Gourmet Cookbook features delicious soups and salads, chicken, beef, and seafood entrees, and sweet desserts and beverages. <br /><br />Enjoy these easy and delicious recipes and add variety, spice, and a touch of gourmet to your weight loss journey. | *$23.70 |
 | Sweet Designs: Bake It, Craft It, Style It
Brand: Hyperion | *$17.11 |
 | The Silver Spoon New Edition
Brand: Phaidon Press
<i>The Silver Spoon</i>, the most influential and bestselling Italian cookbook of the last 50 years, is now availle in a new updated and revised edition. This bible of authentic Italian home cooking features over 2,000 revised recipes and is illustrated with 400 brand new, full-color photographs. A comprehensive and lively book, its uniquely stylish and user-friendly format makes it accessible and a pleasure to read. The new updated edition features new introductory material covering such topics as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set an Italian tle. It also contains a new section of menus by celebrity chefs cooking traditional Italian food including Mario Batali, Lidia Bastianich, Tony Mantuano, and Rich Torrisi and Mario Carbone.<br>,br><i>Il cucchiaio d'argento</i> was originally published in Italy in 1950 by the famous Italian design and architectural magazine <i>Domus</i>, and became an instant classic. A select group of cooking experts were commissioned to collect hundreds of traditional Italian home cooking recipes and make them availle for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations.<br><br>Divided into eleven color-coded chapters by course, <i>The Silver Spoon</i> is a feat of design as well as content. Chapters include: Sauces, Marinades and Flavored Butters, Antipasti, Appetizers and Pizzas, First Courses, Eggs, Vegetles, Fish and Shellfish, Meat, Poultry, Game, Cheese, and Desserts. It covers everything from coveted authentic sauces and marinades to irresistible dishes such as <i>Penne Rigate with Artichokes, Ricotta and Spinach Gnocchi, Tuscan Minestrone, Meatballs in Brandy, Bresaola with Corn Salad, Pizza Napoletana, Fried Mozzarella Sandwiches</i> and <i>Carpaccio Cipriani</i>. | *$30.73 |
 | The Home Distiller's Workbook - Your guide to making Moonshine, Whisky, Vodka, Rum and so much more! (The Home Distiller's Series)
Brand: FOI Publishing
This is a quick but very informative workbook that will walk your through everything you need to make moonshine and pretty much any other liquor in the comfort of your own kitchen. Please be advised that this is for informational purposes only. After you read this you will understand just how easy it is to make your own Moonshine, Whiskey, Vodka, Rum or even alternative fuels. With this knowledge in hand please contact your congressman and/or senator and help us repeal the laws that are only in place to protect big businesses.<br /><br />Thank you everyone for your support!<br />Jeff<br /><br />Moonshiners Unite!This is a quick but very informative workbook that will walk your through everything you need to make moonshine and pretty much any other liquor in the comfort of your own kitchen. Please be advised that this is for informational purposes only. After you read this you will understand just how easy it is to make your own Moonshine, Whiskey, Vodka, Rum or even alternative fuels. With this knowledge in hand please contact your congressman and/or senator and help us repeal the laws that are only in place to protect big businesses.<br><br>Thank you everyone for your support!<br>Jeff<br><br>Moonshiners Unite! | *$0.99 |
 | The DASH Diet Action Plan: Proven to Boost Weight Loss and Improve Health
Brand: Grand Central Life & Style
<b>The complete guide to lowering blood pressure and cholesterol-<em>without</em> medication-through a proven diet, exercise, and weight loss program </b><br /><br />Finally, the #1 ranked DASH diet is popularized and user-friendly. Unlike any diet before it, DASH, which stands for Dietary Approaches to Stop Hypertension, came out of groundbreaking NIH-funded research. Now, Marla Heller, MS, RD, who was trained by one of the primary architects of the DASH diet and is herself the leading dietician putting DASH into action for over ten years, shares the secret to making the diet easy and accessible, in THE DASH DIET ACTION PLAN. <br /><br />Rich in fruits, vegetables, whole grains, low-fat and nonfat dairy, lean meats, fish, beans, and nuts, DASH is grounded in healthy eating principles that lower blood pressure; reduce the risk of heart disease, stroke, and some types of cancer; and support reaching and maintaining a healthy weight. No diet has a medical pedigree like DASH, and this book is a simple, actionable plan that can fit seamlessly into everyone's life and lifestyle. It includes:<br /><br /> <UL type=disc> <LI lfo1? level1 l0 mso-list: 150%; LINE-HEIGHT: 0in; 0pt 1.5in 0in MARGIN:>28 days of meal plans at different calorie ranges <LI lfo1? level1 l0 mso-list: 150%; LINE-HEIGHT: 0in; 0pt 1.5in 0in MARGIN:>Simple tools to help you personalize a DASH Diet Action Plan for guaranteed success <LI lfo1? level1 l0 mso-list: 150%; LINE-HEIGHT: 0in; 0pt 1.5in 0in MARGIN:>DASH-friendly recipes and shopping lists <LI lfo1? level1 l0 mso-list: 150%; LINE-HEIGHT: 0in; 0pt 1.5in 0in MARGIN:>Tips for eating on-the-run <LI lfo1? level1 l0 mso-list: 150%; LINE-HEIGHT: 0in; 0pt 1.5in 0in MARGIN:>Advice on healthy weight loss and exercise for every lifestyle.</li></ul>Now, you can revolutionize your health and change your life-<i>without </i>medication. There are no magical combinations, no forbidden foods-just fabulous, healthy eating!<br /><br /><b>The complete guide to lowering blood pressure and cholesterol-<em>without</em> medication-through a proven diet, exercise, and weight loss program </b><br><br>Finally, the #1 ranked DASH diet is popularized and user-friendly. Unlike any diet before it, DASH, which stands for Dietary Approaches to Stop Hypertension, came out of groundbreaking NIH-funded research. Now, Marla Heller, MS, RD, who was trained by one of the primary architects of the DASH diet and is herself the leading dietician putting DASH into action for over ten years, shares the secret to making the diet easy and accessible, in THE DASH DIET ACTION PLAN. <br><br>Rich in fruits, vegetables, whole grains, low-fat and nonfat dairy, lean meats, fish, beans, and nuts, DASH is grounded in healthy eating principles that lower blood pressure; reduce the risk of heart disease, stroke, and some types of cancer; and support reaching and maintaining a healthy weight. No diet has a medical pedigree like DASH, and this book is a simple, actionable plan that can fit seamlessly into everyone's life and lifestyle. It includes:<br><br> <UL type=disc> <LI lfo1? level1 l0 mso-list: 150%; LINE-HEIGHT: 0in; 0pt 1.5in 0in MARGIN:>28 days of meal plans at different calorie ranges <LI lfo1? level1 l0 mso-list: 150%; LINE-HEIGHT: 0in; 0pt 1.5in 0in MARGIN:>Simple tools to help you personalize a DASH Diet Action Plan for guaranteed success <LI lfo1? level1 l0 mso-list: 150%; LINE-HEIGHT: 0in; 0pt 1.5in 0in MARGIN:>DASH-friendly recipes and shopping lists <LI lfo1? level1 l0 mso-list: 150%; LINE-HEIGHT: 0in; 0pt 1.5in 0in MARGIN:>Tips for eating on-the-run <LI lfo1? level1 l0 mso-list: 150%; LINE-HEIGHT: 0in; 0pt 1.5in 0in MARGIN:>Advice on healthy weight loss and exercise for every lifestyle.</li></ul>Now, you can revolutionize your health and change your life-<i>without </i>medication. There are no magical combinations, no forbidden foods-just fabulous, healthy eating!<br><br> | *$10.99 |
 | Pierre Herme Pastries
Brand: Stewart, Tabori & Chang
<P>After divulging the intriguing histories behind 50 iconic desserts, master pastry chef Pierre Hermé shares his tried-and-tested recipes for the great classics of French pastry and other definitive desserts from around the world—and then he reveals how to reinvent them. Rose-scented almond paste and a compote of raspberries and lychees fill Hermé’s croissants; his Saint Honoré cake combines green tea, chestnuts, and passion fruit; and caramelized mango adorns his foie gras crème brûlée.</P> <p>The luscious photographs and 100 recipes featured in <I>Pierre Hermé Pastries </I>flaunt Hermé’s mastery of technique and the talent for combining textures and flavors that have earned him the reputation as one of the world’s most skilled and inventive pastry chefs.</P><BR>Praise for <I>Pierre Hermé Pastries:<BR><BR></I> <P style="LINE-HEIGHT: 200%; MARGIN: 0in 0in 0pt" class=MsoNormal>“Read it cover to cover, and you'll have a very good idea of how French pastry got to where it is today . . . Intense cookbook porn ahead: don’t say you weren't warned.”<I> —</I>Eater.com</p> | *$31.50 |
 | Under Pressure: Cooking Sous Vide
Brand: Artisan
A revolution in cooking<br><br> Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture.<br> <br> The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling <i>The French Laundry Cookbook</i>, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level. | *$46.25 |
 | On Cooking: A Textbook of Culinary Fundamentals (5th Edition)
Brand: Prentice Hall
<P style="MARGIN: 0px">Attractively designed and <I>extensively</I> illustrated with color photographs, line drawings, charts, and sidebars, this <I>contemporary</I> introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include:</P> <UL> <LI> <DIV style="MARGIN: 0px">Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4<SUP>th</SUP> edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. </DIV></LI> <LI> <DIV style="MARGIN: 0px">Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs.   </DIV></LI> <LI> <DIV style="MARGIN: 0px">Updated concept changes to meet the Food Code revision (Chapter 20) </DIV></LI> <LI> <DIV style="MARGIN: 0px">Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts</DIV></LI></UL> <P style="MARGIN: 0px">This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry. </P> | *$81.50 |
 | Deliciously G-Free: Food So Flavorful They'll Never Believe It's Gluten-Free
Brand: Ballantine Books
<b>From the author of <i>The G-Free Diet </i>and the co-host of ABC’s <i>The View </i>comes a vital book about scrumptiously satisfying gluten-free food—with easy-to-follow recipes, healthy tips, and full-color photographs throughout.<br /></b><br />Growing up in a family where everyone came together at the dinner table, Elizabeth Hasselbeck savored the signature meatball, lasagna, and ziti dishes of her grandmother and great-grandmother, and the pierogies of her father’s heritage. But a decade ago, the Emmy Award–winning co-host of <i>The View, New York Times</i> bestselling author, and mother of three was diagnosed with celiac disease, and the family recipes she grew up suddenly became strictly off-limits. Or so she thought.<br /> <br />Getting rid of gluten, however, doesn’t have to mean giving up taste. <i>Deliciously G-Free</i> combines Hasselbeck’s knowledge for healthy living and passion for tasty food to bring you 100 delectable, easy-to-make, and family-friendly gluten-free recipes. By adding a variety of other ingredients to the fridge and pantry, she’s perfected scrumptious zero-gluten versions of old standards and new creations that would make her relatives proud, including<br /> <br />• <b>Breakfasts to Remember:</b> Egg Sandwiches, Coconut Raspberry Muffins, French Toast with Caramel Rum Banana, Biscuits, Frittata<br />• <b>All-Star Appetizers:</b> Pork Pot Stickers, Stuffed Mushrooms, Smoked Salmon on Corn Fritters, Crab Cakes with Homemade Tartar Sauce, and Hot Artichoke Dip<br />• <b>Mouth-Watering Main Meals: </b>Chicken Enchiladas, Quinoa Cornbread, Mac and Cheese, Lasagna, Pad Thai, Chimichurri Flank Steak, and Buttermilk Chicken<br />• <b>Deliciously Irresistible Desserts: </b>Chocolista Chocolate Cupcakes, Blueberry Raspberry Cobbler, Chocolate Chip Cookies, Tiramisu, Birthday Cakes, and Double Chocolate Brownies<br /> <br />Loaded with gorgeous color photos,<i> Deliciously G-Free</i> also satisfies your taste buds with ideas for gourmet entertaining, kid-friendly concoctions, cool-weather comfort foods, and “Get Fit” G-Free recipes. Plus, Hasselbeck opens up about her own gluten-free journey—from getting diagnosed to getting her family on board—and shares tips for how to stock your kitchen, prevent cross-contamination, and whip up G-Free flour mixes that literally take the cake.<br /> <br />Looking great and feeling good from the inside-out is just one<i> Deliciously G-Free</i> meal away!<br /><br /><br /><i>From the Hardcover edition.</i><b>From the author of <i>The G-Free Diet </i>and the co-host of ABC’s <i>The View </i>comes a vital book about scrumptiously satisfying gluten-free food—with easy-to-follow recipes, healthy tips, and full-color photographs throughout.<br></b><br>Growing up in a family where everyone came together at the dinner table, Elizabeth Hasselbeck savored the signature meatball, lasagna, and ziti dishes of her grandmother and great-grandmother, and the pierogies of her father’s heritage. But a decade ago, the Emmy Award–winning co-host of <i>The View, New York Times</i> bestselling author, and mother of three was diagnosed with celiac disease, and the family recipes she grew up suddenly became strictly off-limits. Or so she thought.<br> <br>Getting rid of gluten, however, doesn’t have to mean giving up taste. <i>Deliciously G-Free</i> combines Hasselbeck’s knowledge for healthy living and passion for tasty food to bring you 100 delectable, easy-to-make, and family-friendly gluten-free recipes. By adding a variety of other ingredients to the fridge and pantry, she’s perfected scrumptious zero-gluten versions of old standards and new creations that would make her relatives proud, including<br> <br>• <b>Breakfasts to Remember:</b> Egg Sandwiches, Coconut Raspberry Muffins, French Toast with Caramel Rum Banana, Biscuits, Frittata<br>• <b>All-Star Appetizers:</b> Pork Pot Stickers, Stuffed Mushrooms, Smoked Salmon on Corn Fritters, Crab Cakes with Homemade Tartar Sauce, and Hot Artichoke Dip<br>• <b>Mouth-Watering Main Meals: </b>Chicken Enchiladas, Quinoa Cornbread, Mac and Cheese, Lasagna, Pad Thai, Chimichurri Flank Steak, and Buttermilk Chicken<br>• <b>Deliciously Irresistible Desserts: </b>Chocolista Chocolate Cupcakes, Blueberry Raspberry Cobbler, Chocolate Chip Cookies, Tiramisu, Birthday Cakes, and Double Chocolate Brownies<br> <br>Loaded with gorgeous color photos,<i> Deliciously G-Free</i> also satisfies your taste buds with ideas for gourmet entertaining, kid-friendly concoctions, cool-weather comfort foods, and “Get Fit” G-Free recipes. Plus, Hasselbeck opens up about her own gluten-free journey—from getting diagnosed to getting her family on board—and shares tips for how to stock your kitchen, prevent cross-contamination, and whip up G-Free flour mixes that literally take the cake.<br> <br>Looking great and feeling good from the inside-out is just one<i> Deliciously G-Free</i> meal away!<br><br><br><i>From the Hardcover edition.</i> | *$30.00 |
 | Circle of Friends Cookbook - 25 Savory Pie Recipes
Brand: Gooseberry Patch
<P>From Flaky Chicken Pot Pie and Spaghetti Pie to Upside-Down Mexican Pot Pie and Slow-Cooker Sausage Pie, this new collection features 25 savory pies that are sure to get mouths watering and tastebuds tingling!</P><P>From Flaky Chicken Pot Pie and Spaghetti Pie to Upside-Down Mexican Pot Pie and Slow-Cooker Sausage Pie, this new collection features 25 savory pies that are sure to get mouths watering and tastebuds tingling!</P> | *$0.99 |
 | Heston Blumenthal at Home
Brand: Bloomsbury USA
<DIV><P>Until now, home cooking has remained radically out of touch with the technological developments that characterize the rest of modern life. This is the book to prove that science can dramatically improve the way we eat. Having spent years refining his analytical and imaginative approach at the Fat Duck restaurant, Heston Blumenthal is uniquely qualified to bring the benefits of science to the domestic kitchen. Both time-saving and energy-efficient, his methods unlock the alchemical potential of flavor and taste.</P><br><P>The first part of the book maps the new techniques in fifteen sections, including: taste and flavor; stocks and infusing; brining, curing, marinating, and macerating; and sections on proper care of meat, fish, pasta, and many other dishes. In the second part, there are 150 specially chosen recipes. Here, at last, is the secret to irrefutably perfect fish and chips, as well as a few more unconventional dishes such as salmon with licorice, and crab lasagna.</P><br><P><I>Heston at Home</I> is an ingeniously designed book for cooks who want to know how food works, and who are excited about adopting an unconventional approach that will revolutionize the experience of cooking at home.</P></DIV> | *$29.84 |
 | The Oxford Companion to Wine, 3rd Edition
Brand: Oxford University Press, USA
Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume immediately attained legendary status, winning every major wine book award including the Glenfiddich and Julia Child/IACP awards, as well as writer and woman of the year accolades for its editor on both sides of the Atlantic. Combining meticulously-researched fact with refreshing opinion and wit, <em>The Oxford Companion to Wine</em> offers almost 4,000 entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine. Tracing the consumption and production from the ancient world to the present day, the <em>Companion</em> is a remarkable resource for gaining further appreciation for a beverage whose popularity has only increased with time.<br><br>Now exhaustively updated, this third edition incorporates the very latest international research to present over 400 new entries on topics ranging from globalization and the politics of wine to brands, precision viticulture, and co-fermentation. Hundreds of other entries have also undergone major revisions, including yeast, barrel alternatives, climate change, and virtually all wine regions. Useful lists and statistics are appended, including controlled appellations and their permitted grape varieties, as well as wine production and consumption by country.<br><br>Illustrated with maps of every important wine region in the world, useful charts and diagrams, and stunning color photography, this <em>Companion</em> is unlike any other wine book, offering an understanding of wine in its many wider contexts - notably historical, cultural, geographic, and scientific - and serving as a truly companionable point of reference into which any wine-lover can dip, browse, and linger.<br> | *$39.92 |
 | Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
Brand: Mage Publishers
<b>Completely redesigned for today's generation of cooks and food enthusiasts,<i> the 25th Anniversary Edition of Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies</i> by Najmieh Batmanglij </b>provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine. This edition is a more user-friendly edition of the award-winning and critically acclaimed cookbook series which began in 1986. <i>Food of Life </i>provides 330 classical and regional Iranian recipes as well as an introduction to Persian art, history, and culture. The book's hundreds of full color photographs are intertwined with descriptions of ancient and modern Persian ceremonies, poetry, folktales, travelogue excerpts and anecdotes. The 2011 Edition of <i>Food of Life</i> is a labor of love. The book began in exile after the Iranian Revolution of 1979 as a love letter to Batmanglij's children. Today, as accomplished adults in their own fields, her two sons, Zal and Rostam, encouraged her to redesign the book for their generation. <P><b><i>Food of Life</i> propels Persian cooking into the 21st Century, </b>even as it honors venerable traditions and centuries of artistic expression. It is the result of 30 years of collecting, testing and adapting authentic and traditional Persian recipes for the American kitchen. Most of its ingredients are readily available throughout the U.S. enabling anyone from a master chef to a novice to reproduce the refined tastes, textures, and beauty of Persian cuisine. Food-related pieces from such classics as the 10th century <i>Book of Kings,</i> and <i>1,001 Nights</i> to the miniatures of Mir Mosavvar and Aq Mirak, from the poetry of Omar Khayyam and Sohrab Sepehri to the humor of Mulla Nasruddin are all included. Each recipe is presented with steps that are logical and easy to follow. Readers learn how to simply yet deliciously cook rice, the jewel of Persian cooking, which, when combined with a little meat, fowl, or fish, vegetables, fruits, and herbs, provides the perfect balanced diet. </P> <P><b>ABOUT THE BOOK'S TITLE<br> <i>Food of Life,</i></b> the title of the book, comes from the Persian words <i>nush-e jan,</i> literally "food of life"--a traditional wish in Iran that a dish will be enjoyed. For the updated 1993 edition the title was changed to <i>New Food of Life.</i> Now, for the 25th anniversary edition the title returns to its original name, <i>Food of Life.</i> <P><b>The full-color <i>Food of Life 25</i><i>th</i><i> Anniversary Edition</i> contains 50% more pages than its 2009 predecessor and special added features:</b><br /> *New Recipes adapted from Sixteenth-Century Persian cookbooks <br /> *Added vegetarian section for most recipes <br> *Comprehensive dictionary of all ingredients <br> *A glance at a few thousand years of the history of Persian Cooking <br> *Master recipes with photos illustrating the steps. <br> *Color photos of most recipes with tips on presentation <br> *Updated section on Persian stores and Internet suppliers <br> *Fahrenheit and Centigrade temperatures for all recipes <br> *Choices for cooking recipes such as kuku in oven or on stovetop. <br> *Encourages use of seasonal and local ingredients from farmers markets, Community Supported Agriculture (CSAs) sources or one's own backyard | *$34.62 |
 | MACARONS
Brand: Grub Street Cookery
Pierre Herme' is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of its own. Macarons are the aristocrats of pastry; these brightly coloured, mini meringues, daintily sandwiched together with gooey fillings, have become a holy grail for cookery fanatics and there are even food blogs dedicated to them. Now for the first time, all the macaron recipes from this most celebrated French patissier are published in English. The French language edition has been one of the most sought after cookbooks of recent years. And just like Pierre Herme''s famous macarons, it would be difficult for any macaron book to surpass this one. There are 200 pages of recipes and beautiful food photography, and because making macarons is mostly about technique, rather than just a standard recipe, readers will appreciate the 32-step-by-step photo-illustrated instructions for making shells and fillings. All the classics are here like dark chocolate, praline, coffee, and pistachio, but others feature the more unusual macarons that Herme' is justly famous for: Isfahan is one, with lychee, rose and raspberry, Arabesque with apricot and pistachio, Satine with passion fruit, orange and cream cheese, Mandarin and pink pepper, black truffles, balsamic vinegar as well as a bright-green macaron filled with fresh mint. Anyone interested in making macarons will find Pierre Herme''s the best book in print.<p></p> <p></p> REVIEWS <p></p>"All my high hopes and expectations for this book have been exceeded. This book, this one, is the macaron bible that we have all waited for...filled with imagination, creativity and wonder."Cooking by the Book.com | *$28.31 |
 | Prevent and Reverse Heart Disease: The Revolutionary, Scientifically Proven, Nutrition-Based Cure
Brand: Avery
<b>A powerful call for a paradigm shift in heart disease therapy.</b> <br /><br /> Based on the groundbreaking results of a twenty-year nutritional study by Dr. Esselstyn, a preeminent researcher and clinician, this book illustrates that a plant-based, oil-free diet can not only prevent and stop the progression of heart disease but can also reverse its effects. The proof lies in the incredible outcomes for patients who have followed Dr. Esselstyn's program, including a number of patients in his original study who had been told by their cardiologists that they had less than a year to live. Within months of starting the program, Dr. Esselstyn's patients began to improve dramatically, and twenty years later, they remain free of symptoms. <br /><br /> Complete with more than 150 delicious recipes, this book explains the science behind the simple plan that has drastically changed the lives of Dr. Esselstyn's patients forever. It will empower readers to take control of their heart health.<b>A powerful call for a paradigm shift in heart disease therapy.</b> <br/><br/> Based on the groundbreaking results of a twenty-year nutritional study by Dr. Esselstyn, a preeminent researcher and clinician, this book illustrates that a plant-based, oil-free diet can not only prevent and stop the progression of heart disease but can also reverse its effects. The proof lies in the incredible outcomes for patients who have followed Dr. Esselstyn's program, including a number of patients in his original study who had been told by their cardiologists that they had less than a year to live. Within months of starting the program, Dr. Esselstyn's patients began to improve dramatically, and twenty years later, they remain free of symptoms. <br/><br/> Complete with more than 150 delicious recipes, this book explains the science behind the simple plan that has drastically changed the lives of Dr. Esselstyn's patients forever. It will empower readers to take control of their heart health. | *$17.00 |
 | Weekend Homesteader: August
Brand: Wetknee Books
This month's edition of Weekend Homesteader focuses on what August is best known for --- the sun. You'll take advantage of solar energy directly by drying tomatoes or peaches in your car and clothes on the line, then will collect the sun's energy indirectly when you start a fall garden and find local produce in abundance.<br /><br />For those of you who are new to the Weekend Homesteader, this monthly ebook series walks you through fun and easy projects that introduce growing your own food, cooking the bounty, preparing for emergency power outages, and achieving financial independence.This month's edition of Weekend Homesteader focuses on what August is best known for --- the sun. You'll take advantage of solar energy directly by drying tomatoes or peaches in your car and clothes on the line, then will collect the sun's energy indirectly when you start a fall garden and find local produce in abundance.<br><br>For those of you who are new to the Weekend Homesteader, this monthly ebook series walks you through fun and easy projects that introduce growing your own food, cooking the bounty, preparing for emergency power outages, and achieving financial independence. | *$0.99 |
 | The New Farmer's Almanac 2012 (Deluxe Edition)
The best selling weather Almanac of 2011 is back with it's fully formatted 2012 edition. What is so deluxe about this years edition? Not only are we including our accurate forecast but a planting chart for all your gardening needs. After you harvest your delicious vegetables, why not use one of our 108 recipes to make a delicious meal for your family. Also included, the popular tips and tricks to predict the weather and a holiday consumer shopping guide. Whether for yourself or for a loved one, The New Farmer's Almanac is a book you will definitely use all year. NOTE: This edition will ALWAYS be available in the Kindle Owners' Lending Library and KDP Select at Amazon.com. Feel free to borrow as many times as you like.The best selling weather Almanac of 2011 is back with it's fully formatted 2012 edition. What is so deluxe about this years edition? Not only are we including our accurate forecast but a planting chart for all your gardening needs. After you harvest your delicious vegetables, why not use one of our 108 recipes to make a delicious meal for your family. Also included, the popular tips and tricks to predict the weather and a holiday consumer shopping guide. Whether for yourself or for a loved one, The New Farmer's Almanac is a book you will definitely use all year. NOTE: This edition will ALWAYS be available in the Kindle Owners' Lending Library and KDP Select at Amazon.com. Feel free to borrow as many times as you like. | *$1.99 |
 | Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)
Brand: Wiley
<b>The leading guide to the professional kitchen's cold food station, now fully revised and updated</b></p><p>Garde Manger is one of the most important courses culinary students take—and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of <i>Garde Manger</i> is an indispensable reference for culinary students and working chefs everywhere.</p> | *$33.57 |
 | Sotheby's Wine Encyclopedia
Brand: DK ADULT
<p>Reflecting recent changes in the dynamic world of wine, with special sections devoted to the countries of Southeast Europe and the Eastern Mediterranean, <i>The Sotheby's Wine Encyclopedia</i> is the most up-to-date and comprehensive wine reference in the world.</p> <p>A remarkable achievement, bridging the gap between the needs of the novice and the experienced professional, <i>The Sotheby's Wine Encyclopedia</i> is fully illustrated, highly accessible, and contains authoritative information on every wine-related topic.</p> | *$26.43 |
 | Alinea
Brand: Achatz
The debut cookbook from the restaurant Gourmet magazine named the best in the country.<br><br>A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement--brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team. <br><br>"Achatz is something new on the national culinary landscape: a chef as ambitious as Thomas Keller who wants to make his mark not with perfection but with constant innovation . . . Get close enough to sit down and allow yourself to be teased, challenged, and coddled by Achatz's version of this kind of cooking, and you can have one of the most enjoyable culinary adventures of your life." --Corby Kummer, senior editor of Atlantic Monthly<br><br>"Someone new has entered the arena. His name is Grant Achatz, and he is redefining the American restaurant once again for an entirely new generation . . . Alinea is in perpetual motion; having eaten here once, you can't wait to come back, to see what Achatz will come up with next." --GourmetReviews & AwardsJames Beard Foundation Cookbook Award Finalist: Cooking from a professional Point of View Category  James Beard Foundation Outstanding Chef Award! "Even if your kitchen isn't equipped with a paint-stripping heat gun, thermocirculator, or refractometer, and you're only vaguely aware that chefs use siphons and foams in contemporary cooking, you can enjoy this daring cookbook from Grant Achatz of the Chicago restaurant Alinea.. . . While the recipes can hardly become part of your everday cooking, this book is far too interesting to be left on the coffee table. As you read, a question emerges: Is Alinea's food art? . . . I go a little further, describing Achatz with a word that he would probably never use to describe himself: avant-garde, as it defined art movements at the beginning of the last century--planned, self-concious, and structured attempts to provoke and shake the status quo. Just as with those artists, the results are not necessarily as interesting as the intentions and concepts behind them. In this sense, this volume constitutes a full-blown although not threatening manifesto."—Art of Eating | *$35.92 |
 | The Tourist Trail: A Novel
Brand: Ashland Creek Press
Some people stop at the water's edge.<br />Some keep going...<br /><br />Biologist Angela Haynes is accustomed to dark, lonely nights as one of the few humans at a penguin research station in Patagonia. She has grown used to the cries of penguins before dawn, to meager supplies and housing, to spending most of her days in one of the most remote regions on earth. What she isn’t used to is strange men washing ashore, which happens one day on her watch.<br /><br />The man won’t tell her his name or where he came from, but Angela, who has a soft spot for strays, tends to him, if for no other reason than to protect her birds and her work. When she later learns why he goes by an alias, why he is a refugee from the law, and why he is a man without a port, she begins to fall in love—and embarks on a journey that takes her deep into Antarctic waters, and even deeper into the emotional territory she thought she’d left behind.<br /><br />Against the backdrop of the Southern Ocean, The Tourist Trail weaves together the stories of Angela as well as FBI agent Robert Porter, dispatched on a mission that unearths a past he would rather keep buried; and Ethan Downes, a computer tech whose love for a passionate activist draws him into a dangerous mission.<br /><br />294 pages<br /><br />REVIEWS<br /><br />"What’s impressive about this novel [is that] it occupies so much literary territory. It is at once a romance, an adventure story, an environmental polemic, and a keen study of just how animalistic humans are...It is a reader’s pleasure, due in large part to the meticulous control with which Yunker commands his language." -- Phoebe Literary Journal <br /><br />"This immensely readable and exciting novel brings together the seemingly disjointed lives of characters who share a common thread: whether they know it or not, their purpose is to be devoted to the cause of helping animals...The Tourist Trail is epic, sprawling and strikingly cinematic."<br />-- Our Hen House <br />Some people stop at the water's edge.<br>Some keep going...<br><br>Biologist Angela Haynes is accustomed to dark, lonely nights as one of the few humans at a penguin research station in Patagonia. She has grown used to the cries of penguins before dawn, to meager supplies and housing, to spending most of her days in one of the most remote regions on earth. What she isn’t used to is strange men washing ashore, which happens one day on her watch.<br><br>The man won’t tell her his name or where he came from, but Angela, who has a soft spot for strays, tends to him, if for no other reason than to protect her birds and her work. When she later learns why he goes by an alias, why he is a refugee from the law, and why he is a man without a port, she begins to fall in love—and embarks on a journey that takes her deep into Antarctic waters, and even deeper into the emotional territory she thought she’d left behind.<br><br>Against the backdrop of the Southern Ocean, The Tourist Trail weaves together the stories of Angela as well as FBI agent Robert Porter, dispatched on a mission that unearths a past he would rather keep buried; and Ethan Downes, a computer tech whose love for a passionate activist draws him into a dangerous mission.<br><br>294 pages<br><br>REVIEWS<br><br>"What’s impressive about this novel [is that] it occupies so much literary territory. It is at once a romance, an adventure story, an environmental polemic, and a keen study of just how animalistic humans are...It is a reader’s pleasure, due in large part to the meticulous control with which Yunker commands his language." -- Phoebe Literary Journal <br><br>"This immensely readable and exciting novel brings together the seemingly disjointed lives of characters who share a common thread: whether they know it or not, their purpose is to be devoted to the cause of helping animals...The Tourist Trail is epic, sprawling and strikingly cinematic."<br>-- Our Hen House <br> | *$2.99 |
|
