 | Advanced Bread and Pastry
Brand: Delmar Cengage Learning
Advanced Bread & Pastry has a unique approach to providing advanced level concepts, techniques and formulas to those aspiring to be professional bakers and professional pastry chefs. It is the only available resource covering complex bread making, viennoiserie and pastry into one book. Exquisite photographs are throughout to further inspire learners and professionals of the unlimited potential of the craft. Advanced Bread and Pastry provides in depth information and troubleshooting strategies for addressing the complex techniques of the advanced level of bread and pastry arts. | *$58.89 |
 | Naturally Skinny: 100 Organic Recipes Under 350 Calories
Many recipes might be under 350 calories, but are they also completely organic and absolutely delicious? The recipes are clearly laid out with an ingredient list, step-by-step instructions, the number of servings, the calories per serving, the total fat per serving and a clever description that will entice you to prepare it. This comprehensive collection of 100 appetizing organic recipes will keep you and your family satisfied and healthy for a lifetime to come.<br /> <br />Naturally Skinny 100 Organic Recipes includes some of the most mouthwatering organic recipes in existence from flavorsome breakfasts, succulent lunches, delightful snacks, savory sides and luscious dinners to yummy desserts that everyone including the kids will love. This impressive collection includes some great original recipes, as well as the classics, at under 350 calories such as Banana Bran Muffins, Open Faced Italian Tuna Melt, Sweet Cheddar Apples, Pan Seared Lemon Pepper Salmon with Crispy Baby Potatoes and Chocolate Nut Squares. Need we say anymore?<br /> <br />Breakfast<br />Spinach and Goat Cheese Frittata<br />Shredded Potato Pie<br />Banana Bran Muffins<br />Whole Grain Pancakes<br />No Cook Oatmeal<br />Asian Inspired Scrambled Eggs<br />Mixed Berry Smoothie With Flax<br />Blue Apple Smoothie<br />Spinach Omelet<br />Caramelized Oatmeal<br />Brown Rice Veggie Hash<br />Cinnamon Scented Quinoa<br />Spinach and Egg Skillet Breakfast<br />Strawberry Cheese Omelet<br />Tropical Orange Smoothie<br />Strawberry Spinach Smoothie<br /> <br />Lunch<br />Mediterranean Wraps<br />Fresh Mint and Watermelon Salad<br />Crunchy Broccoli Salad<br />Avocado and Asparagus Wraps<br />Double Apple Spinach Salad<br />Silky Tomato Soup<br />Lettuce Wrap Tacos<br />Veggie Pizza with a Kick<br />Panzanella Salad<br />Sicilian Arugula Salad<br />Open Faced Italian Tuna Melt<br />White Bean Chicken Salad<br />Healthy Egg Salad Sandwiches<br />Chicken Salad with Apricots and Almonds<br />Easy Pumpkin Soup<br />Whole Wheat Chicken and Black Bean Burritos<br /> <br />Snacks<br />Garlic Hummus<br />Balsamic Strawberries<br />Crunchy Walnut Olive Pesto<br />Creamy Dill and Spinach Dip<br />Black and Yellow Salsa<br />Baked Kale Chips<br />Sweet Cheddar Apples<br />Berry Yogurt Parfaits<br />Homemade Tortilla Chips<br />Homemade Trail Mix<br />Pears with Blue Cheese and Walnuts<br />Crunchy Creamsicle in a Bowl<br />Strawberries and Cream on Toast<br /> <br />Sides<br />Roasted and Caramelized Root Vegetables<br />Grilled Italian Vegetables<br />Roasted Balsamic Brussels Sprouts with Pecans<br />Spinach and Arugula Salad<br />Stuffed Cucumbers<br />Fennel Spiced Potato Wedges<br />Brown Rice with a Kick<br />Crispy Green Beans and Leeks<br />High Roasted Beets and Oranges<br />Sautéed Crunchy Greens<br />Broccoli Cauliflower Slaw<br />Rosemary Roasted Acorn Squash<br />Sautéed Greens and Red Peppers<br />Roasted Potatoes, Green Beans and Cherry Tomatoes<br />Italian Bulgur Pilaf<br />Cherry Brown Rice Pilaf<br />Peachy Tomato Salad<br />Grilled Corn on the Cob with Chili Lime Butter<br />Sweet Potato and Leek Casserole<br />Skillet Lemon and Garlic Scented Broccoli<br />Apple Fennel Coleslaw<br />Cucumber, Tomato and Red Onion Salad<br />Open Faced Grilled Caesar Salad Sandwiches<br />Raw Zucchini Salad<br /> <br />Dinner<br />Crunchy Pea and Barley Salad<br />Quinoa, Broccoli and Baby Potatoes<br />Couscous with Apples and Curry<br />Lentil Soup with Spinach<br />Velvety Carrot Soup<br />Hawaiian Sweet and Sour Roasted Veggies<br />Raw Corn Chowder<br />Chicken Tortilla Soup<br />Roasted Garlic and Potato Leek Soup<br />Broccoli and Shrimp Quinoa<br />Ratatouille with Goat Cheese and Couscous<br />Whole Wheat Caprese Pasta<br />Sautéed Lemon Flounder with Garlicky Spinach<br />Crunchy Noodle Stir Fry with Spring Vegetables<br />Garlicky Whole Wheat Spaghetti<br />Pan Seared Lemon Pepper Salmon with Crispy Baby Potatoes<br />Braised Kale and Citrus Whitefish<br />Italian Breaded Shrimp with Couscous<br />Asian Skillet Quinoa with Tofu<br /> <br />Desserts<br />Fresh Figs with Organic Chocolate Sauce<br />Pumpkin Pie Shake<br />Maple Baked Apples with Pecans<br />Chocolate Nut Squares<br />Chocolate Chip Orange Ricotta<br />Banana Cream Pie Parfaits<br />Skillet Berry Crumble<br />Chocolate Coconut Banana Slices<br />Cocoa Banana Smoothie<br />Cucumber Lime Popsicles<br />Grilled Peaches and Cream<br />Key Lime Pie SmoothieMany recipes might be under 350 calories, but are they also completely organic and absolutely delicious? The recipes are clearly laid out with an ingredient list, step-by-step instructions, the number of servings, the calories per serving, the total fat per serving and a clever description that will entice you to prepare it. This comprehensive collection of 100 appetizing organic recipes will keep you and your family satisfied and healthy for a lifetime to come.<br> <br>Naturally Skinny 100 Organic Recipes includes some of the most mouthwatering organic recipes in existence from flavorsome breakfasts, succulent lunches, delightful snacks, savory sides and luscious dinners to yummy desserts that everyone including the kids will love. This impressive collection includes some great original recipes, as well as the classics, at under 350 calories such as Banana Bran Muffins, Open Faced Italian Tuna Melt, Sweet Cheddar Apples, Pan Seared Lemon Pepper Salmon with Crispy Baby Potatoes and Chocolate Nut Squares. Need we say anymore?<br> <br>Breakfast<br>Spinach and Goat Cheese Frittata<br>Shredded Potato Pie<br>Banana Bran Muffins<br>Whole Grain Pancakes<br>No Cook Oatmeal<br>Asian Inspired Scrambled Eggs<br>Mixed Berry Smoothie With Flax<br>Blue Apple Smoothie<br>Spinach Omelet<br>Caramelized Oatmeal<br>Brown Rice Veggie Hash<br>Cinnamon Scented Quinoa<br>Spinach and Egg Skillet Breakfast<br>Strawberry Cheese Omelet<br>Tropical Orange Smoothie<br>Strawberry Spinach Smoothie<br> <br>Lunch<br>Mediterranean Wraps<br>Fresh Mint and Watermelon Salad<br>Crunchy Broccoli Salad<br>Avocado and Asparagus Wraps<br>Double Apple Spinach Salad<br>Silky Tomato Soup<br>Lettuce Wrap Tacos<br>Veggie Pizza with a Kick<br>Panzanella Salad<br>Sicilian Arugula Salad<br>Open Faced Italian Tuna Melt<br>White Bean Chicken Salad<br>Healthy Egg Salad Sandwiches<br>Chicken Salad with Apricots and Almonds<br>Easy Pumpkin Soup<br>Whole Wheat Chicken and Black Bean Burritos<br> <br>Snacks<br>Garlic Hummus<br>Balsamic Strawberries<br>Crunchy Walnut Olive Pesto<br>Creamy Dill and Spinach Dip<br>Black and Yellow Salsa<br>Baked Kale Chips<br>Sweet Cheddar Apples<br>Berry Yogurt Parfaits<br>Homemade Tortilla Chips<br>Homemade Trail Mix<br>Pears with Blue Cheese and Walnuts<br>Crunchy Creamsicle in a Bowl<br>Strawberries and Cream on Toast<br> <br>Sides<br>Roasted and Caramelized Root Vegetables<br>Grilled Italian Vegetables<br>Roasted Balsamic Brussels Sprouts with Pecans<br>Spinach and Arugula Salad<br>Stuffed Cucumbers<br>Fennel Spiced Potato Wedges<br>Brown Rice with a Kick<br>Crispy Green Beans and Leeks<br>High Roasted Beets and Oranges<br>Sautéed Crunchy Greens<br>Broccoli Cauliflower Slaw<br>Rosemary Roasted Acorn Squash<br>Sautéed Greens and Red Peppers<br>Roasted Potatoes, Green Beans and Cherry Tomatoes<br>Italian Bulgur Pilaf<br>Cherry Brown Rice Pilaf<br>Peachy Tomato Salad<br>Grilled Corn on the Cob with Chili Lime Butter<br>Sweet Potato and Leek Casserole<br>Skillet Lemon and Garlic Scented Broccoli<br>Apple Fennel Coleslaw<br>Cucumber, Tomato and Red Onion Salad<br>Open Faced Grilled Caesar Salad Sandwiches<br>Raw Zucchini Salad<br> <br>Dinner<br>Crunchy Pea and Barley Salad<br>Quinoa, Broccoli and Baby Potatoes<br>Couscous with Apples and Curry<br>Lentil Soup with Spinach<br>Velvety Carrot Soup<br>Hawaiian Sweet and Sour Roasted Veggies<br>Raw Corn Chowder<br>Chicken Tortilla Soup<br>Roasted Garlic and Potato Leek Soup<br>Broccoli and Shrimp Quinoa<br>Ratatouille with Goat Cheese and Couscous<br>Whole Wheat Caprese Pasta<br>Sautéed Lemon Flounder with Garlicky Spinach<br>Crunchy Noodle Stir Fry with Spring Vegetables<br>Garlicky Whole Wheat Spaghetti<br>Pan Seared Lemon Pepper Salmon with Crispy Baby Potatoes<br>Braised Kale and Citrus Whitefish<br>Italian Breaded Shrimp with Couscous<br>Asian Skillet Quinoa with Tofu<br> <br>Desserts<br>Fresh Figs with Organic Chocolate Sauce<br>Pumpkin Pie Shake<br>Maple Baked Apples with Pecans<br>Chocolate Nut Squares<br>Chocolate Chip Orange Ricotta<br>Banana Cream Pie Parfaits<br>Skillet Berry Crumble<br>Chocolate Coconut Banana Slices<br>Cocoa Banana Smoothie<br>Cucumber Lime Popsicles<br>Grilled Peaches and Cream<br>Key Lime Pie Smoothie | *$4.99 |
 | Professional Baking
Brand: Wiley
This new edition gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections, as well as 100 new photographs. Complete with more than 775 classic and creative recipes to explore, <i>Professional Baking</i> offers an excellent foundation for mastering the art and craft of baking. | *$35.72 |
 | Escoffier
Brand: Wiley Publishing Part Number: WLY-978-0-471-29016-2
The culinary bible that first codified French cuisineânow in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan<br />When Georges Auguste Escoffier published the first edition of <i>Le Guide Culinaire</i> in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffierâs classic work. <br />Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffierâs original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine.<br />â¢Â   Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors dâoeuvres to fish, meats, poultry, and desserts<br />â¢Â   Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies<br />â¢Â   The only unabridged English translation of Escoffierâs original text, in a sleek, modern design<br />For anyone who is serious about French food, modern cooking, or culinary history, <i>Escoffierâs Complete Guide to the Art of Modern Cookery </i>is the ultimate guide and cookbook.<br /><br/> <span class="h3color"> <strong> Sample Recipes: Oefs Benedictine and Mousses and Mousselines </strong> </span><br/> <b>Oeufs Bénédictine</b><br/> Poached or Soft boiled: Cover the bottom of tartlet cases with a Brandade of salt cod (<i>see below</i>) mixed with a little chopped truffle. Place the eggs which have been coated with Sauce Crème on top. <br/><br/> <i>Brandade de Morue</i><br/> Cut the fish into large square pieces and poach for only 8 minutes from the time it comes back to the boil so as to keep it slightly undercooked. Immediately drain and remove all skin and bones. Place 2 ½ dl (9 fl oz or 1 1/8 U.S. cups) oil in a shallow pan and heat until just smoking; place in the fish with 1 clove of crushed garlic and using a wooden spatula, mix vigorously over the heat until the fish becomes a fairly fine paste. <br/><br/> Remove from the heat and add 5-6 dl (18 fl oz â 1 pt or 2 ¼ - 2 5/8 U.S. cups) oil, a little at a time mixing continuously with a spatula. Adjust the consistency of the paste from time to time with 2-3 tbs boiling milk until a maximum of 2 ½ dl (9 fl oz-1 1/8 U.S. cups) milk has been absorbed. <br/><br/> When the Brandade mixture is finished it should be very white and have the consistency of mashed potato. Finally adjust the seasoning and arrange pyramid shape in a deep dish then decorate with small triangles of bread which have been freshly fried in clarified butter. <br/><br/> <b>Cold Mousses, Mousselines and Soufflés</b><br/> The terms Mousses and Mousselines can be used to describe hot and cold preparations; that which differentiates between Mousse and Mousseline is not the composition but its moulding. A Mousse, hot or cold, is made in a large mould of which the size is generally sufficient for more than one person. The Mousselines are moulded either with spoons, a piping bag, or in special moulds having the form of large Quenelles, and one only is served per person. The Soufflés are moulded in small cassolettes or soufflé moulds. <br/><br/> <b>Composition of the Mixture for Cold Mousses and Mouselines</b><br/> <i>Ingredients:</i> <br/> 1 litre (1 ¾ pt or 4 ½ U.S. cups) cooked purée of the principal ingredient such as chicken, game, fois gras, fish or shellfish<br/> 2 ½ dl (9 fl oz or 1 1/8 U.S. cups) melted aspic jelly<br/> 4 dl (14 fl oz or 1 ¾ U.S. cups) appropriate Velouté <br/> 4 dl (14 fl oz or 1 ¾ U.S. cups) double cream which being correctly whipped will be equal to 6 dl (1 pt or 2 5/8 cups) <br/><br/> The proportions of the above ingredients may be slightly adjusted according to the nature of the main ingredients being used and in the preparation of certain Mousses either jelly by itself or Velouté alone need to be used. <br/><br/> <i>Method:</i><br/> Add the cool jelly and Velouté (or just one of these ingredients if called for) to the basic purée and mix together on ice. <br/> When cold and thicker in consistency, add and fold in the cream. Seasoning is very important in cold preparations and it should always be checked and adjusted with great care. <br/><br/> Note: the cream should not be more than half whipped, if it is fully whipped the quality of the Mousse will be less delicate and of a dryer texture. <br/><br/> <b>Moulding of Cold Mousselines</b><br/> This can be carried out in two different ways, by either simply lining the mould with jelly or afterwards coating with a Sauce Chaud-froid. In either case, they should be made in oval moulds of the type used in the making of large Quenelles or Mousseline eggs. <br/><br/> Method 1: <br/> Line the moulds with very clear aspic jelly and cover with a layer of the Mousseline mixture; garnish the center with a Salipicon composed of the same basic ingredient as that in the Mousse, e.g. poultry, game, shellfish, etc. and of truffle. Cover with more Mousseline mixture; smooth dome-shape and place in the refrigerator to set. <br/><br/> Method 2: <br/> Place a layer of the mixture in the bottom of the moulds, garnish the centre with a Salipicon, cover with more mixture and place to set. After demoulding, coat the Mousselines with Sauce Chaud-froid in keeping with the composition of the mixture; decorate with truffle and other items in keeping with the Mousseline and glaze with aspic jelly to fix the decorations. <br/><br/> Set a layer of very clear aspic jelly in the bottom of a silver or glass dish and arrange the Mousselines on top; coat them once more with jelly and keep in the refrigerator until required. <br/> Garden Party | *$39.00 |
 | Low Carb-ing Among Friends: Gluten-free, Low-carb, Atkins, Wheat-Belly, Friendly to: Paleo, Primal, Wheat-free, Sugar-Free, Recipes, Diet, Cookbook (Gluten-Free Low-Carb ing, Among Friends, V1 (11-Nov
Brand: Eureka Publishing
Low-Carbing Among Friends is a revolutionary book in several ways: (1) It's the 1st. in a new series of low-carb cookbooks, in which all of the recipes are stringently Low-Carb, and are 100% gluten-free, wheat-free and sugar-Free. (Note: Our authors have used a variety of sweeteners, natural and not ... so feel free to use your favorite one) (2) It's a collaboration between 5 talented, innovative authors, and 6 famous people in the low-carb world, 4 of whom are highly respected doctors and two of whom are very well-known low-carbing personalities - and all of them are our low-carb coaches, health advisors and cheer leaders (3) The recipe sections consist of five individual cookbooks, of at least 60 recipes each, showcasing the unique talents and recipes of each author, bringing an exciting new style of cookbook (never seen before) to the low-carbing world. This team of 11 experts, work synergistically, complementing each other perfectly, all contributing advice, recipes and decades of learning, to make this book a very special book for low-carbers! (AmongFriends.us) All recipes are less than 10gr of carbs per serving and most are less than 5gr, from strict Induction to regular low-carbing. Those who are intolerant of gluten or have Celiac disease, or who adhere to the Paleo diet or other variants that prefer to avoid wheat products, will be thankful for this enormous resource, for low-carb recipes that are 100% wheat-free, also 100% gluten-free! These recipes are incredibly innovative, simply wonderful breakthroughs! It is one thing to create low-carb and sugar-free recipes, most people have a pretty good handle on that, but it is much tougher to also make those recipes wheat-free, gluten-free and sugar-free! That's very challenging! It is supported by websites, blogs, Facebook (where you will find many color photos) Podcasts & YouTube videos. You can pre-order at AmongFriends.us until AMAZON get's stock, then order direct from AMAZON, and S&H IS FREE at AMAZON! | *$27.77 |
 | The Big Book of Juices: More Than 400 Natural Blends for Health and Vitality Every Day
Brand: Duncan Baird Publishers | *$20.23 |
 | The HCG Diet Gourmet Cookbook Volume Two: 150 MORE Easy and Delicious Recipes for the HCG Phase (Volume 2)
Brand: T Skye Enterprises Incorporated | *$24.97 |
 | Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto
Brand: Chronicle Books
Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman. <em>Twenty</em> distills Ruhlman s decades of cooking, writing, and working with the world s greatest chefs into twenty essential ideas from ingredients to processes to attitude that are guaranteed to make every cook more accomplished. Whether cooking a multi-course meal, the juiciest roast chicken, or just some really good scrambled eggs, Ruhlman reveals how a cook s success boils down to the same twenty concepts. With the illuminating expertise that has made him one of the most esteemed food journalists, Ruhlman explains the hows and whys of each concept and reinforces those discoveries through 100 recipes for everything from soups to desserts, all detailed in over 300 photographs. Cooks of all levels will revel in Ruhlman s game-changing <em>Twenty</em>. | *$32.54 |
 | Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients
Brand: Thomas Dunne Books
<DIV><DIV>From the authors of the groundbreaking, hugely popular <I>Artisan Bread in Five Minutes a Day</I> comes a new cookbook filled with quick and easy recipes for healthy bread  </DIV><DIV><DIV><P>Their first book was called âstupendous,â âgenius,â and âthe holy grail of bread making.â Now, in their much-anticipated second book, Jeff Hertzberg, M.D., and Zoë François have taken their super-fast method and adapted it for the health-conscious baker, focusing on whole grains and other healthier ingredients.</P><P>The method is still quick and simple, producing professional-quality results with each warm, fragrant, hearty loaf. In just five minutes a day of active preparation time, you can create delectable, healthy treats such as 100% Whole Wheat Bread, Whole Grain Garlic Knots with Olive Oil and Parsley, Black-and-White Braided Pumpernickel and Rye Loaf, Black Pepper Focaccia, Pumpkin Pie Brioche, Chocolate Tangerine Bars, and a variety of gluten-free breads. About a dozen of the recipes are 100% whole grain. </P><P><I>Healthy Bread in Five Minutes a Day</I> will show you that there <I>is</I> time enough for home-baked bread, and that it can be part of a healthy diet.  Calling all bread lovers: Whether you are looking for more whole grains, watching your weight, trying to reduce your cholesterol, or just care about what goes into your body, this book is a must-have. The authors answer bread questions at their website: www.healthybreadinfive.com.</P><P><B>Jef f Hertzberg and Zoë François</B> met while taking care of their toddlers at a kidsâ music class, and co-authored their first book, <I>Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking</I> in 2007. The book became a bestseller, with rave reviews in the New York Times, Associated Press, the Arizona Republic, and other media all over the United States, Canada, and Europe. Theyâve demonstrated their revolutionary stored-dough method on television in San Francisco, Chicago, Minneapolis, Baltimore, Pittsburgh, Atlanta, Tampa, and Phoenix.</P></DIV></DIV><P></P></DIV><DI V><DIV>From the authors of the groundbreaking, hugely popular <I>Artisan Bread in Five Minutes a Day</I> comes a new cookbook filled with quick and easy recipes for healthy bread  </DIV><DIV><DIV><P>Their first book was called âstupendous,â âgenius,â and âthe holy grail of bread making.â Now, in their much-anticipated second book, Jeff Hertzberg, M.D., and Zoë François have taken their super-fast method and adapted it for the health-conscious baker, focusing on whole grains and other healthier ingredients.</P><P>The method is still quick and simple, producing professional-quality results with each warm, fragrant, hearty loaf. In just five minutes a day of active preparation time, you can create delectable, healthy treats such as 100% Whole Wheat Bread, Whole Grain Garlic Knots with Olive Oil and Parsley, Black-and-White Braided Pumpernickel and Rye Loaf, Black Pepper Focaccia, Pumpkin Pie Brioche, Chocolate Tangerine Bars, and a variety of gluten-free breads. About a dozen of the recipes are 100% whole grain. </P><P><I>Healthy Bread in Five Minutes a Day</I> will show you that there <I>is</I> time enough for home-baked bread, and that it can be part of a healthy diet.  Calling all bread lovers: Whether you are looking for more whole grains, watching your weight, trying to reduce your cholesterol, or just care about what goes into your body, this book is a must-have. The authors answer bread questions at their website: www.healthybreadinfive.com.</P><P><B>Jef f Hertzberg and Zoë François</B> met while taking care of their toddlers at a kidsâ music class, and co-authored their first book, <I>Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking</I> in 2007. The book became a bestseller, with rave reviews in the New York Times, Associated Press, the Arizona Republic, and other media all over the United States, Canada, and Europe. Theyâve demonstrated their revolutionary stored-dough method on television in San Francisco, Chicago, Minneapolis, Baltimore, Pittsburgh, Atlanta, Tampa, and Phoenix.</P></DIV></DIV><P></P></DIV> | *$27.99 |
 | ServSafe CourseBook with Paper/Pencil Answer Sheet Update with 2009 FDA Food Code (5th Edition)
Brand: Prentice Hall
<P style="MARGIN: 0px">Delivering comprehensive training of key food safety concepts, this book is the ideal solution for the academic setting, multiple-day training or individuals in need of more extensive food safety training. The content in <I>ServSafe® Coursebook Update with 2009 FDA Food Code</I><B>,</B> <I>5/E </I>goes beyond the principles found in <I>ServSafe®</I> <I>Essentials</I> <I>Update with 2009 FDA Food Code</I>, <I>5th edition </I>and adds greater depth and breadth of food safety practices by featuring expanded sections on high-risk populations, active managerial control, and crisis management. Based on a new job task analysis revised exclusively for the Fifth Edition, the book reflects the latest updates to the <U>2009 <I>FDA Food Code</I></U>, new science-based and industry best practices and prepares students for the ServSafe® Food Protection Manager Certification Exam.</P> <P style="MARGIN: 0px"><B> </B></P> <P style="MARGIN: 0px"><B>ServSafe</B><SUP>®</SUP><B> </ B>is the industry's leading food safety training and certification program, because it provides the latest information and tools for you to use every day. And ServSafe is recognized by more federal, state, and local jurisdictions than any other food safety certification. ServSafe food safety training materials and exams are available in English and other languages. </P> <P style="MARGIN: 0px" align=center text-align="center">Textbooks Online Training  Videos/DVDs Instructor Materials Online Exams  Paper Employee Guides </P> <P style="MARGIN: 0px" align=left text-align="left"> </P><B> <P style="MARGIN: 0px" align=left text-align="left">This edition includes the Paper/Pencil Answer Sheet with the Coursebook. </P></B> | *$73.79 |
 | India: The Cookbook
Brand: Phaidon Press
<i>India: The Cookbook</i> is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India's rich and colourful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India. They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients. Indian food has been hugely popular in the UK for many years, and the appetite for Indian food shows no sign of diminishing. Now, for the first time, a definitive, wide-ranging and authoritative book on authentic Indian food is available, making it simple to prepare your favourite Indian dishes at home, alongside less well-known dishes such as bataer masalydaar (marinated quails cooked with almonds, chillies and green cardamom), or sambharachi kodi (Goan prawn curry with coconut and tamarind). The comprehensive chapters on breads, pickles, spice pastes and chutneys contain a wide variety of recipes rarely seen in Indian cookbooks, such as bagarkhani roti (a rich sweet bread with raisins, cardamom and poppy seeds) and tamatar ka achar (tomato and mustard-seed pickle). <i>India: The Cookbook</i> is the only book on Indian food you'll ever need. | *$30.73 |
 | Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Brand: Wiley
Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections. | *$36.69 |
 | Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health
Brand: Blackstone Audio, Inc.
<b>Includes a bonus CD-ROM with recipes and more</b><br><br> A provocative look at how eliminating wheat from our diets can help us lose weight, shrink unsightly bulges, and reverse a broad spectrum of health problems--from acne to diabetes and serious digestive disorders.<br><br> Since the introduction of dietary guidelines calling for reduced fat intake in the 1970s, a strange phenomenon has occurred: Americans have steadily, inexorably become heavier, less healthy, and more prone to diabetes than ever before. After putting more than two thousand of his at-risk patients on a wheat-free regimen and seeing extraordinary results, cardiologist William Davis has come to the disturbing conclusion that it is not fat, not sugar, not our sedentary lifestyle that is causing America's obesity epidemic--it is wheat. How this once-benign grain--now genetically modified almost beyond recognition and found in virtually every course of every meal--has come to have such a profound and deleterious effect on our collective well-being is one of the great untold health stories of our generation. <br><br> In <i>Wheat Belly</i>, Dr. Davis exposes the truth about modern-day wheat, deconstructing its historical role in the human diet and the agricultural evolutions that have created a hybrid grain that has a greater impact on blood sugar levels than pure cane sugar and many of the addictive characteristics of a narcotic. He sheds light on wheat's connection to weight gain as well as to a host of other adverse effects from diabetes to heart disease to immunologic and neurologic disorders like celiac disease, rheumatoid arthritis, and dementia. <br><br> Finally, to help listeners dependent on wheat products make the move to a wheat-free diet, he presents a clear-cut action plan packed with food and lifestyle tips, meal plans, and recipes. <br><br> Informed by decades of clinical research and backed by case studies of men and women who have experienced life-changing transformations in their health after waving good-bye to wheat, <i>Wheat Belly</i> is an illuminating look at a familiar food as well as an affirmative life plan for regaining health and losing unwanted pounds. | *$18.87 |
 | ServSafe Essentials with AnswerSheet Update with 2009 FDA Food Code (5th Edition)
Brand: Prentice Hall
<P style="MARGIN: 0px" align=left text-align="left">As food safety content becomes increasingly complex, it presents more academic challenges. <B>ServSafe® Essentials </B><B>Update with 2009 FDA Food Code, 5th edition </B>textbook was designed with studentsâ needs in mind.  This edition has been updated to reflect the changing needs of a diverse and expanding workforce in the foodservice and restaurant industry. A significant percentage of the updates to the book were the direct result of feedback from seasoned instructors. The streamlined delivery of food safety content in the Fifth Edition will create a learning experience that is activity-based and easily comprehended by a variety of learners. The updated book will help readers prepare for examinations, and more importantly, it will promote adherence to food safety practices in the operation. Based on a new job task analysis revised exclusively for the Fifth Edition, the book reflects the latest updates to the <U>2009 <I>FDA Food Code</I>,</U> new science-based and industry best practices and prepares students for the <B>ServSafe® Food Protection Manager Certification Exam</B>. <B>ServSafe</B><SUP>®</SUP><B> </B>is the industry's leading food safety training and certification program, because it provides the latest information and tools for you to use every day. And ServSafe is recognized by more federal, state, and local jurisdictions than any other food safety certification. ServSafe food safety training materials and exams are available in English and other languages. </P> <P style="MARGIN: 0px" align=center text-align="center">Textbooks Online Training  Videos/DVDs Instructor Materials Online Exams  Paper Employee Guides </P> <P style="MARGIN: 0px" align=left text-align="left"><B>This edition comes with the Answer Sheet and the text ServSafe® Essentials <B>Update with 2009 FDA Food Code.</B></B></P> | *$65.12 |
 | Paula Deen's Southern Cooking Bible
Brand: Simon & Schuster
Hi, yâall!This book is my proudest achievement so far, and I just have to tell yâall why I am so excited about it. Itâs a book of classic dishes, dedicated to a whole new generation of cooksâfor every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. Weâre blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generationâs worth of stovetop secrets on to my family, and yours.Iâve been cooking and eating Southern food my whole life, and I can tell you that every meal you make from this book will be a mouthful of our one-of-akind spirit and traditions. These recipes showcase the diversity and ingenuity of Southern cuisine, from Cajun to Low-Country and beyond, highlighting the deep cultural richness of our gumbos and collards, our barbecues and pies. You may remember a few beloved classics from The Lady & Sons, but nearly all of these recipes are brand-newâand I think youâll find that they are all mouthwateringly delicious. It is, without a doubt, a true Southern cooking bible.I sincerely hope that this book will take its place in your kitchen for many years to come, as I know it will in mine. Hereâs to happy cookingâand the best part, happy eating, yâall!Best dishes,Paula DeenHi, yâall!This book is my proudest achievement so far, and I just have to tell yâall why I am so excited about it. Itâs a book of classic dishes, dedicated to a whole new generation of cooksâfor every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. Weâre blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generationâs worth of stovetop secrets on to my family, and yours.Iâve been cooking and eating Southern food my whole life, and I can tell you that every meal you make from this book will be a mouthful of our one-of-akind spirit and traditions. These recipes showcase the diversity and ingenuity of Southern cuisine, from Cajun to Low-Country and beyond, highlighting the deep cultural richness of our gumbos and collards, our barbecues and pies. You may remember a few beloved classics from The Lady & Sons, but nearly all of these recipes are brand-newâand I think youâll find that they are all mouthwateringly delicious. It is, without a doubt, a true Southern cooking bible.I sincerely hope that this book will take its place in your kitchen for many years to come, as I know it will in mine. Hereâs to happy cookingâand the best part, happy eating, yâall!Best dishes,Paula Deen | *$26.99 |
 | Bob Warden's Slow Food Fast
Brand: Dynamic Housewares
<DIV>For those who love pot roast but hate spending hours in the hot kitchen preparing it, Bob Warden's Perfect Pot Roast recipe for the pressure cooker will have them enjoying this slow-cooked comfort food favorite in just 45 minutes. With this smart cookbook, readers learn Bob's secret to making rich, creamy Vanilla Bean Cheesecake in just 25 minutes. He's even got a recipe for Most Excellent Macaroni and Cheese that tastes just like it was oven baked â but takes only six minutes in the pressure cooker! In all, this cookbook contains 117 time-saving ways for readers to treat loved ones to the goodness of home-cooked food and still have time to sit down and enjoy it with them. Enhanced with over 50 full-page color photos, Smyth sewn binding, and plenty of tips from Bob, this cookbook is a must-have for pressure cooker novices and pros alike.</DIV> | *$34.92 |
 | Professional Cooking
Brand: Wiley
The <b><i>Study Guide to Accompany Professional Cooking, Seventh Edition</i></b> is a useful tool to help students study and review the material in the textbook <b><i>Professional Cooking</i></b>. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written exercises; and math exercises. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material. | *$62.95 |
 | Noma: Time and Place in Nordic Cuisine
Brand: Phaidon Press
Rene Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the #1 best in the world by the San Pellegrino World's 50 Best Restaurant awards in April 2010 after receiving the 'Chef's Choice' award in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir. At Noma, which Redzepi created from a derelict eighteenth-century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as 'Newly-Ploughed Potato Field' or 'The snowman from Jukkasjarvi', all painstakingly constructed to express their amazing array of Nordic ingredients. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse-mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an unprecedented level, and in doing so has created an utterly delicious cuisine. At the age of 32, Redzepi is one of the most influential chefs in the world.<br><br><i>Noma: Time and Place in Nordic Cuisine</i> will offer an exclusive insight into the food, philosophy and creativity of Rene Redzepi. It will reveal the first behind the scenes look at the restaurant, Noma, and will feature over 90 recipes as well as excerpts from Redzepi's diary from the period leading up to the opening of the restaurant and texts on some the most enigmatic of Noma's suppliers. The book will include 200 new specially commissioned color photographs of the dishes, unique local ingredients and landscapes from across the Nordic region. It will also include a foreward by the artist Olafur Eliasson. | *$30.73 |
 | The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
Brand: Wiley
The reference of choice for thousands of pastry chefs and home cooks<br>A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.<br>The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come. | *$40.97 |
 | The Encyclopedia of Cajun & Creole Cuisine
Brand: Chef John Folse & Company Publishing
Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine. The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants. Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented. From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine. The Encyclopedia would make a perfect gift or simply a treasured addition to your own cookbook library. | *$62.83 |
 | The Low Oxalate Cookbook: Book 2
Brand: Vulvar Pain Foundation | *$99.00 |
 | Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Brand: Wiley | *$59.95 |
 | Exploring Wine: Completely Revised 3rd Edition
Brand: Wiley
<p>The essential wine reference for food and wine aficionados, students, and professionals </p><p>Written by the experts who train today's leading chefs and sommeliers, this invaluable guide thoroughly demystifies wine, from the basics of wine production to the nuances of wine lists, wine marketing, and wine service. <p>Completely revised and updated, this new edition of the critically acclaimed guide features more comprehensive coverage of the wine regions of the world, grape varietals, winemaking, purchasing, tasting, service, and pairing. The expanded food and wine pairing section doesn't just list good pairings, but explains why particular wines and foods pair well with each other. In addition, the book includes easy-to-use and informative charts, tables, and maps, as well as beautiful full-color photographs.. <ul><li>Packed with the most comprehensive, up-to-date information on wines of the world from the top professionals in the field</li><li>Includes more tasting notes for each region, updated information on the health effects of wine, and an expanded food and wine pairing section</li><li>Features excellent study resources for food and wine students </li></ul><p>Expanded, revised, and better than ever, <i>Exploring Wine </i>is a comprehensive resource and ideal companion for wine lovers and students alike. | *$33.96 |
| ServSafe Course Book Fifth Edition, Updated with 2009 FDA Food Code (5th Edition)
Brand: Prentice Hall
<P style="MARGIN: 0px">As food safety content becomes increasingly complex, it presents more academic challenges, <B>ServSafe®Course Book Fifth Edition, Updated with 2009 FDA Food Code, 5/e</B> textbook was designed with studentsâ needs in mind.  This edition has been updated to reflect the changing needs of a diverse and expanding workforce in the foodservice and restaurant industry. A significant percentage of the updates to the book were the direct result of feedback from seasoned instructors. The streamlined delivery of food safety content in the Fifth Edition will create a learning experience that is activity-based and easily comprehended by a variety of learners. The updated book will help readers prepare for examinations, and more importantly, it will promote adherence to food safety practices in the operation. Based on a new job task analysis revised exclusively for the Fifth Edition, the book reflects the latest updates to the <U>2009 <I>FDA Food Code</I>,</U> new science-based and industry best practices and prepares students for the <B>ServSafe® Food Protection Manager Certification Exam</B>. <B>ServSafe</B><SUP>®</SUP><B> </B>is the industry's leading food safety training and certification program, because it provides the latest information and tools for you to use every day. And ServSafe is recognized by more federal, state, and local jurisdictions than any other food safety certification. ServSafe food safety training materials and exams are available in English and other languages. </P> <P style="MARGIN: 0px"> </P><B> <P style="MARGIN: 0px">This is the standalone book if you want the Book with Exam Vouchers order the ISBN below:</B> </P> <P style="MARGIN: 0px">0135107318  9780135107317  ServSafe CourseBook with Online Exam Voucher 5th Edition, Updated with 2009 FDA Food Code, 5/e</P> | *$61.00 |
 | The Brewers Association's Guide to Starting Your Own Brewery
Brand: Brewers Publications
A practical how-to guide for those interested in entering the craft beer business as a pub brewer, micro brewer, contract brewer or distributor. Includes financial and regulatory information, success stories from those already in the business and a clear description of each business type. | *$49.86 |
 | CAKES - 50 Cake Recipes to Tantalize Your Taste Buds
This book is about Baking âPerfectâ Cakes Everytime and Also includes the âHand Picked Collectionâ of 50 of the most delicious Cakes ever made. <br /><br />Inside you'll get our free â25 Tips to Help You Acheive Delicious Cakes Everytimeâ that will give you the baking tips you need to make the delicious cakes for every occasion. <br /><br />This cookbook also includes information on our famous âCopyCat Restaurant Recipesâ.<br /><br />Note: This book has been edited and formatted for easy E-Reader and Kindle Navigation with an optimized and hyper-linked Table of Contents...<br /><br />Table of Contents:<br /><br />25 Tips To Perfect Cakes <br />Angel Fruit Cake<br />Apple Banana Bundt Cake<br />Apricot Jam Cake<br />Banana Yogurt Cake<br />Blueberry Crumble Cake<br />Brown Sugar Coconut Cake<br />Buttermilk Pineapple Rhubarb Cake<br />Candy Striped Angel Cake<br />Caramel German Chocolate Cake<br />Chocolate Glaze Peanut Cake<br />Chocolate Lovers Angel Cake<br />Chocolate Pecan Cake<br />Chocolate Syrup Cakes<br />Cinnamon Apple Walnut Cake<br />Cinnamon Spice Applesauce Cake<br />Citrus Berry Pound Cake<br />Cocktail Cake<br />Creamy Cookie Cake<br />Double Strawberry Pound Cake<br />Easy Chocolate Cookie Cake<br />Espresso Fudge Cake<br />From Scratch Carrot Cake<br />Fruited Mincemeat Cake<br />Hawaiian Sheet Cake<br />Iced Cinnamon Oatmeal Cake<br />Luscious Lemon Layers<br />Maraschino French Vanilla Cake<br />Mini Chocolate on Chocolate Cakes<br />Moist Zucchini Loaf Cake<br />Nutty Raisin Pumpkin Cake<br />Pear Topped Pumpkin Cake<br />Pineapple Chunk Cake<br />Pineapple Ring Cake<br />Pineapple Strawberry Layers<br />Pineapple Topped Carrot Cake<br />Pink Petite Cakes<br />Pistachio Pudding Cake<br />Raspberry Cream Cake<br />Raspberry Dessert Cake<br />Refreshing Mayonnaise Cake<br />Saucy Citrus Cake<br />Scrumptious Chocolate Pound Cake<br />Strawberry & Cream Freezer Cake<br />Strawberry Stuffed Vanilla Cake<br />Strawberry Sugar Cake<br />Toffee Brown Sugar Cake<br />USA Flag Cake<br />Velvety Red Cake<br />Whipped Lemon Frosting Cake<br />White Chocolate Heaven<br />CopyCat Restaurant Recipes<br /><br />Get your copy today and start enjoying the best cake recipes of all timeâ¦<br />This book is about Baking âPerfectâ Cakes Everytime and Also includes the âHand Picked Collectionâ of 50 of the most delicious Cakes ever made. <br><br>Inside you'll get our free â25 Tips to Help You Acheive Delicious Cakes Everytimeâ that will give you the baking tips you need to make the delicious cakes for every occasion. <br><br>This cookbook also includes information on our famous âCopyCat Restaurant Recipesâ.<br><br>Note: This book has been edited and formatted for easy E-Reader and Kindle Navigation with an optimized and hyper-linked Table of Contents...<br><br>Table of Contents:<br><br>25 Tips To Perfect Cakes <br>Angel Fruit Cake<br>Apple Banana Bundt Cake<br>Apricot Jam Cake<br>Banana Yogurt Cake<br>Blueberry Crumble Cake<br>Brown Sugar Coconut Cake<br>Buttermilk Pineapple Rhubarb Cake<br>Candy Striped Angel Cake<br>Caramel German Chocolate Cake<br>Chocolate Glaze Peanut Cake<br>Chocolate Lovers Angel Cake<br>Chocolate Pecan Cake<br>Chocolate Syrup Cakes<br>Cinnamon Apple Walnut Cake<br>Cinnamon Spice Applesauce Cake<br>Citrus Berry Pound Cake<br>Cocktail Cake<br>Creamy Cookie Cake<br>Double Strawberry Pound Cake<br>Easy Chocolate Cookie Cake<br>Espresso Fudge Cake<br>From Scratch Carrot Cake<br>Fruited Mincemeat Cake<br>Hawaiian Sheet Cake<br>Iced Cinnamon Oatmeal Cake<br>Luscious Lemon Layers<br>Maraschino French Vanilla Cake<br>Mini Chocolate on Chocolate Cakes<br>Moist Zucchini Loaf Cake<br>Nutty Raisin Pumpkin Cake<br>Pear Topped Pumpkin Cake<br>Pineapple Chunk Cake<br>Pineapple Ring Cake<br>Pineapple Strawberry Layers<br>Pineapple Topped Carrot Cake<br>Pink Petite Cakes<br>Pistachio Pudding Cake<br>Raspberry Cream Cake<br>Raspberry Dessert Cake<br>Refreshing Mayonnaise Cake<br>Saucy Citrus Cake<br>Scrumptious Chocolate Pound Cake<br>Strawberry & Cream Freezer Cake<br>Strawberry Stuffed Vanilla Cake<br>Strawberry Sugar Cake<br>Toffee Brown Sugar Cake<br>USA Flag Cake<br>Velvety Red Cake<br>Whipped Lemon Frosting Cake<br>White Chocolate Heaven<br>CopyCat Restaurant Recipes<br><br>Get your copy today and start enjoying the best cake recipes of all timeâ¦<br> | *$9.99 |
 | Professional Cake Decorating
Brand: Wiley
<b>The comprehensive guide to amazing cake decorationânow fully updated</b><p><i>Professional Cake Decorating</i> is a must-have resource for professional and aspiring cake artists, baking and pastry students, and cake decorating hobbyists, drawing on years of experience from master cake designer and IACP Award nominee Toba Garrett. This <i>Second Edition</i> has been completely revamped with gorgeous new photography and a fresh new design. The New Skills have been re-organized into a user-friendly, step-by-step format, and line art and photos throughout the book provide a visual reference for each new technique. The book begins with an introductory chapter on all the fundamentals of the cake designer's art, from covering a cake board to assembling and icing a layered cake to stacking cake tiers with pillars or columns. Subsequent chapters cover decorating techniques including Basic, Intermediate, and Advanced Piping Skills, The Art of Writing and Painting, Royal Icing Design Skills, Hand Modeling Skills, Pastillage Construction, Gumpaste Flowers, and much more. A chapter on Miniature Cakes and Decorated Cookies includes techniques for making petit fours and other small treats, while the Cake and Confectionery Gallery provides inspiration for decorators with nearly 20 full-page photos of breathtaking cakes and information on the techniques needed to complete each one. Garrett also includes recipes for cakes, fillings, icings, cookies, and more, as well as an appendix of templates to help decorators replicate the designs shown in the book. | *$30.71 |
 | Healing with Whole Foods: Asian Traditions and Modern Nutrition
Brand: North Atlantic Books
Used as a reference by students of acupuncture, <i>Healing with Whole Foods</i> is an invaluable guide to the theory and practice of Chinese medicine. With facts about green foods such as spirulina and blue-green algae and information about the "regeneration diets" used by cancer patients and arthritics, it is also an accessible primer on nutritionâand a inspiring cookbook with more than 300 mostly vegetarian, nutrient-packed recipes.<br><br>The information on Chinese medicine is useful for helping to diagnose health imbalances, especially nascent illnesses. It's smartly paired with the whole-foods program: because the Chinese have attributed various health-balancing properties to foods, you can tailor your diet to help alleviate symptoms of illness. For example, Chinese medicine dictates that someone with low energy and a pale complexion (a yin deficiency) would benefit from avoiding bitter foods and increasing "sweet" foods such as soy, black sesame seeds, parsnips, rice, and oats. (Note that the Chinese definition of sweet foods is much different from the American one!)<br><br>Pitchford says in his dedication that he hopes the reader finds "healing, awareness, and peace" by following his program. The diet is certainly ascetic by American standards (no alcohol, caffeine, white flour, fried foods, or sugar, and a minimum of eggs and dairy) but the reasons he gives for avoiding these "negative energy" foods are compelling. From the adrenal damage imparted by coffee to the immune dysfunction brought on by excess refined sugar, Pitchford spurs you to rethink every dietary choice and its ultimate influence on your health. Without being alarmist, he offers dietary tips for protecting yourself against the dangers of modern life, including neutralizing damage from water fluoridation. There's further reading on food combining, female health, heart disease, pregnancy, fasting, and weight loss. Overall, this is a wonderful book for anyone who's serious about strengthening his or her body from the inside out. | *$38.96 |
 | Professional Cooking
Brand: Wiley
Packed with more than 650 recipes plus 600 variations and more information than ever before, the <i>Seventh Edition</i> of this cornerstone professional resource offers complete, step-by-step instruction in cooking principles and the techniques necessary for success as a professional chef.<p>Wayne Gisslen's <i>Professional Cooking</i> has been used by hundreds of thousands of chefs to master the basics of their craft, including knife skills, knowledge of ingredients, and plating techniques.<ul><LI> More than 100 new recipes, including fresh ideas for meats, poultry, vegetables, and grains, as well as an increased focus on international recipes<LI> Updated information on the latest nutrition guidelines and enhanced coverage of topics including food science, molecular gastronomy, and culinary math<LI> More than 1,000 instructive illustrations and photos, including more than 220 all-new color photos highlighting new recipes and procedures<LI> Wayne Gisslen is also the author of <i>Advanced Professional Cooking, Professional Baking</i>, and <i>The Chef's Art</i>, all from Wiley</ul>Whether you are studying or training in professional food preparation or just want to take your home cooking to a higher level, this authoritative text is your essential guide to all the most vital professional techniques. | *$42.08 |
 | Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
Brand: Clarkson Potter
<i>Larousse Gastronomique</i> has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, <i>Larousse Gastronomique </i>would be it, without question."<br><br>The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. <i>Larousse Gastronomique</i> has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, <i>Larousse</i> features more than 400 reportage photosâcandid images of upscale restaurants from around the worldâthat give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adrià , Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia Child.<br><br>With entries arranged in encyclopedic fashion, <i>Larousse Gastronomique</i> is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Saladâwith dozens of recipesâand on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).<br><br>The unparalleled depth and breadth of informationâfrom the traditional to the cutting-edgeâmake this newest edition of <i>Larousse Gastronomique</i> indispensable for every cook. | *$54.97 |
 | The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
Brand: Wiley
<p>A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter.</p> <p>Covering the full spectrum of chocolate work--from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly--<em>The Art of the Chocolatier</em> is the most complete and comprehensive guide to chocolate making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces.</p> <p>This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work.</p> <ul> <li>Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more.</li> <li>An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece.</li> <li>Beautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques.</li> </ul> <p><em>The Art of the Chocolatier</em> provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.</p> <hr class="bucketDivider" noshade="noshade" size="1" /> <p><span class="h3color"><strong>Selected Recipes from <em>The Art of the Chocolatier</em></strong></span></p> <strong>Chocolate Shavings </strong> <p>Chocolate shavings can be used as a décor element for showpieces, and they are useful for hiding imperfections. They are often used to surround flowers instead of leaves. They can be made from any type or color of chocolate.</p> <ol> <li>Spread a thin layer of tempered chocolate directly onto a marble with an offset spatula. Clean the edges with a triangle spatula to form a sharp rectangle. </li> <li>Once the chocolate sets, rub your hand over it to warm it and to increase elasticity. </li> <li>Use a triangle scraper to shave off the chocolate in a fast, curving outward motion.</li> </ol> <p><em>NOTE: White chocolate sets more slowly than dark chocolate, allowing more time to shave it off as compared to the dark chocolate.</em></p> <table border="0" cellpadding="1" cellspacing="1" width="100%"> <tbody> <tr align="center" class="tiny" valign="top"> <td width="33%"><img border="0" src="http://g-ecx.images-amazon.com/imag es/G/01/books/wiley/Shave1._V194571069_. jpg" /></td> <td width="33%"><img border="0" src="http://g-ecx.images-amazon.com/imag es/G/01/books/wiley/Shave2._V194571065_. jpg" /></td> <td width="33%"><img border="0" src="http://g-ecx.images-amazon.com/imag es/G/01/books/wiley/Shave3._V194571068_. jpg" /></td> </tr> </tbody> </table> <br /> <strong>Variation</strong> <p>Marbled Chocolate Shavings: Drizzle dark chocolate onto a marble tabletop, and before it sets, cover with white chocolate, slightly blending them together to create a marbled look. Use an offset spatula to spread the marbled chocolates into a thin layer. Shave off curls as described above.</p> <table border="0" cellpadding="1" cellspacing="1" width="100%"> <tbody> <tr align="center" class="tiny" valign="top"> <td width="33%"><img border="0" src="http://g-ecx.images-amazon.com/imag es/G/01/books/wiley/Marble1._V194571071_ .jpg" /></td> <td width="33%"><img border="0" src="http://g-ecx.images-amazon.com/imag es/G/01/books/wiley/Marble2._V194571064_ .jpg" /></td> <td width="33%"><img border="0" src="http://g-ecx.images-amazon.com/imag es/G/01/books/wiley/Marble3._V194571070_ .jpg" /></td> </tr> </tbody> </table> <hr class="bucketDivider" noshade="noshade" size="1" /> <br /> <strong> Flower Vase Showpiece </strong><br /><br /> <table align="left" cellpadding="4" width="201"> <tbody> <tr align="left"> <td><img alt="vase" border="0" src="http://g-ecx.images-amazon.com/imag es/G/01/books/wiley/VasePhotoMerge._V194 571921_.jpg" /></td> </tr> </tbody> </table> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /> <p>Clockwise from left on diagram: Leaves, sphere, flower support, circular base for beneath vase, feet, base, support for pralines.</p> <p><em>NOTE: All templates can be enlarged or reduced as needed. Spheres and feet are included for size only and are meant to be created using molds.</em></p> <hr class="bucketDivider" noshade="noshade" size="1" /> | *$39.26 |
 | The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
Brand: Wiley
<b>The ultimate guide to beef fundamentals and master cutting techniques</b><p>An ideal training tool thatâs perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, <i>The Art of Beef Cutting</i> provides clear, up-to-date information on the latest meat cuts and cutting techniques.<p>Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools.<ul><li>This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal<li>Includes charts of NAMP/IMPS numbers, URMIS UPC codes, and main muscles for each beef cut; Latin American cut names and cooking methods; and cooking tips for each cut for easy reference<li>The author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemenâs Beef Association and created their current retail beef cut charts</ul><p><i>The Art of Beef Cutting</i> is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication.<br/> <hr class="bucketDivider" noshade="noshade" size="1" /> <br/><br/> <span class="h3color"> <strong> From the Book: Shoulder Center </strong> </span><br/><br/> What a great beef find! This shoulder center is readily available and a great addition to any meat case and menu. Low labor, high profitability, and a happy steak consumer are all packed into this great offering. The shoulder center can make an excellent alternative for moderately priced steak or a great stir-fry, and it is excellent for kabobs.<br/><br/> <b>Location and Composition</b><br/> The shoulder center is contained within the larger muscle group called the shoulder clod. The main muscle contained in the shoulder center is the triceps brachii. <br/><br/> <b>Cuts</b><br/> Beef Shoulder Center (Ranch) Steak, Boneless<br/><br/> Beef Shoulder Center (Ranch) Steak Thin, Boneless<br/><br/> <b>Ethnic Cuts</b><br/> Bistec Ranchero<br/><br/> Beef Shoulder Center Pepper Steak<br/><br/> <b>1 Beef Shoulder Clod</b><br/> The shoulder is composed of three main muscles: <br/><br/> A. Shoulder Center â triceps brachii<br/> B. Top Blade â infraspinatus<br/> C. The teres major is not attached. <br/> <table align="center" bgcolor="#fffff" cellpadding="2" cellspacing="2"> <tbody><tr> <td align="center"><img src="http://g-ecx.images-amazon.com/imag es/G/01/books/wiley/Shoulder_Center_Phot o.jpg" align="center" border="0"></td> </tr> <tr> <td><center><font size="1">Shoulder Center </font></center></td> </tr> </tbody></table><br/> <hr class="bucketDivider" noshade="noshade" size="1" /><br/> <span class="h3color"> <strong> From the Book: Meat Purchase Specifications</strong> </span><br/><br/> Check out a chart from the book on meat purchase specifications.<br/> <hr class="bucketDivider" noshade="noshade" size="1" /><br/> | *$28.89 |
| ServSafe Essentials 5th Edition, Updated with 2009 FDA Food Code (5th Edition)
Brand: Prentice Hall
<P style="MARGIN: 0px" align=left text-align="left">As food safety content becomes increasingly complex, it presents more academic challenges. <B>ServSafe® Essentials </B><B>Update with 2009 FDA Food Code, 5th edition </B>textbook was designed with studentsâ needs in mind.  This edition has been updated to reflect the changing needs of a diverse and expanding workforce in the foodservice and restaurant industry. A significant percentage of the updates to the book were the direct result of feedback from seasoned instructors. The streamlined delivery of food safety content in the Fifth Edition will create a learning experience that is activity-based and easily comprehended by a variety of learners. The updated book will help readers prepare for examinations, and more importantly, it will promote adherence to food safety practices in the operation. Based on a new job task analysis revised exclusively for the Fifth Edition, the book reflects the latest updates to the <U>2009 <I>FDA Food Code</I>,</U> new science-based and industry best practices and prepares students for the <B>ServSafe® Food Protection Manager Certification Exam</B>. <B>ServSafe</B><SUP>®</SUP><B> </B>is the industry's leading food safety training and certification program, because it provides the latest information and tools for you to use every day. And ServSafe is recognized by more federal, state, and local jurisdictions than any other food safety certification. ServSafe food safety training materials and exams are available in English and other languages. </P> <P style="MARGIN: 0px" align=center text-align="center">Textbooks Online Training  Videos/DVDs Instructor Materials Online Exams  Paper Employee Guides </P> | *$45.44 |
 | Professional Baking
Brand: Wiley
Gisslen's 6th edition of <b><i>Professional Baking</i></b> continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen.  The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, <b><i>Professional Baking</i></b> provides both the understanding and performance abilities needed to progress and develop in a successful baking career. | *$82.99 |
 | Professional Baking
Brand: Wiley
Wayne Gisslen's <i>Professional Baking</i>, long the standard for bakers learning their craft, illuminates the art and science of baking with unmatched comprehensiveness and clarity. Packed with close to 900 recipes, this <i>Fifth Edition</i> continues to cover the basics of bread and cake making while also presenting higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, <i>Professional Baking</i> gives you the understanding and fundamental skills you need to progress and develop in a successful baking career. | *$44.37 |
 | Bones: Recipes, History, and Lore
Brand: William Morrow Cookbooks
<p>Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In <i>Bones</i>, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones.</p> <p>Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food -- think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer teaches home cooks the secrets to cooking with bones.</p> <p>Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish -- they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce. Stunning, full-color photographs of dishes like Rabbit in Saffron Sauce with Spring Vegetables; Grilled Quail with Sage Butter; and Duck Legs with Cumin, Turnips, and Green Olives are sure to inspire.</p> <p>In addition to the recipes, <i>Bones</i> includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones.</p> | *$39.99 |
 | The Professional Barista's Handbook: An Expert Guide to Preparing Espresso, Coffee, and Tea
FROM THE AUTHOR: When I began in the coffee business fourteen years ago, I read every book I could find about coffee. After reading all of those books, however, I felt as if I hadn't learned much about how to make great coffee. My coffee library was chock-full of colorful descriptions of brewing styles, growing regions, and recipes, with a few almost-unreadable scientific books mixed in. I would have traded in all of those books for one serious, practical book with relevant information about making great coffee in a café.
Fourteen years later, I still haven't found that book. I know many other professionals as well as some obsessive nonprofessionals would like to find that same book I've been looking for. This book is my attempt to give it to them. | *$45.00 |
 | Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today
Brand: Robert Rose
<p> <i>From the experts, the new bible in home preserving.</i> </p><p> Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the "bible" of home preserving. </p><p> As nutrition and food quality has become more important, home canning and preserving has increased in popularity for the benefits it offers:<ul> <li>Cooks gain control of the ingredients, including organic fruits and vegetables</li> <li>Preserving foods at their freshest point locks in nutrition</li> <li>The final product is free of chemical additives and preservatives</li> <li>Store-bought brands cannot match the wonderful flavor of homemade</li> <li>Only a few hours are needed to put up a batch of jam or relish</li> <li>Home preserves make a great personal gift any time of year</li> </ul></p><p> These 400 innovative and enticing recipes include everything from salsas and savory sauces to pickling, chutneys, relishes and of course, jams, jellies, and fruit spreads, such as:<ul> <li>Mango-Raspberry Jam, Damson Plum Jam</li> <li>Crab Apple Jelly, Green Pepper Jelly</li> <li>Spiced Red Cabbage, Pickled Asparagus</li> <li>Roasted Red Pepper Spread, Tomatillo Salsa</li> <li>Brandied Apple Rings, Apricot-Date Chutney</li> </ul></p><p> The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the <b>Ball Complete Book of Home Preserving</b> a valuable addition to any kitchen library. </p> (20090715) | *$18.64 |
 | Laduree: The Sweet Recipes
Brand: Hachette Livre (Acc)
<span><ul style="margin-top:0;margin-bottom:0;"> <li value="1"><span>A must-have with scrumptious recipes from the world-famous Ladurée tea shop </span></li></ul> <ul style="margin-top:0;margin-bottom:0;"> <li value="2"><span>Ladurée reveals the secrets of their magical macaroons for the first time ever </span></li></ul> <ul style="margin-top:0;margin-bottom:0;"> <li value="3"><span>Features padded cover, gold edges, and a beautiful gift box </span></li></ul> <ul style="margin-top:0;margin-bottom:0;"> <li value="4"><span>100 recipes of pastry chef of the prestigious Ladurée known and recognized by gourmets around the world</span><span> </span></li></ul> <p><span>The story of Ladurée started in 1862 when Louis Ernest Ladurée opened a bakery in the heart of Paris at 16, rue Royale. In 1997 Ladurée opened a tea-room/restaurant on the prestigious Champs-Elysées, followed by other Parisian addresses and international tea-rooms in London, Dublin, Geneva, Monaco, Tokyo, Milan and soon New York. </span></p><p><span>In this book Philippe Andrieu, the Pastry Chef at Ladurée, reveals 100 of the most famous Ladurée recipes, adapted for the general public. From the Strawberry Cake with Rose Choux Pastry to Pistachio Financiers and the world-famous macaroons in all their variety, this icon of French âart de vivreâ is brought to life in a pallet of pastries the colour of powder pink, light green, bright purple, and lemon yellow</span><span>. </span></p><p><spa n> </span></p><p><span> </span></p></s pan> | *$145.00 |
 | Quay: Food Inspired By Nature
Brand: Murdoch Books
<DIV>From the culinary genius Peter Gilmore, one of the top 50 chefs in the world, comes this eagerly-anticipated book. Quayâs stunning design and photography perfectly echoes Peterâs nature-based philosophy and the organic presentation that is synonymous with the fine dining experience at Quay. Peterâs recipes, including the famous snow egg and his signature iridescent sea pearls, will take you on an inspirational adventure, exploring flavour, texture and technique. Start with a single component, build to a showstopping dish, or simply enjoy the visual and culinary journey.</DIV> | *$50.13 |
 | The Essential Thomas Keller: The French Laundry Cookbook & Ad Hoc at Home [Box Set] [Hardcover]
Brand: Artisan
<strong>Two award-winning books in one box offer a lifetime of learning for anyone who loves fine food. </strong><br><br> From two acclaimed restaurants came two of the most acclaimed, award-winning cookbooks ever publishedânow packaged together in a luxurious slipcased boxed set, the ideal holiday gift for any food lover. <br><br>First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was <i>The French Laundry Cookbook</i>, setting a new standard for American cookbooks. In 2006, Chef Keller opened Ad Hoc, his casual family-style restaurant that serves a single menu a day, and that restaurant, too, gave birth to a groundbreaking cookbook, in fact a <i>New York Times</i> best seller. <br><br>Whereas <i>Ad Hoc at Home</i> offers a huge happiness-inducing collection of family-style recipes that includes lunch-counter favoritesâlemon meringue and cherry pie; such classics as Buttermilk Fried Chicken and Herbed Rack of Lamb, plus Thomasâs momâs coconut cake and his dadâs favorite meatballsâ<i>The French Laundry Cookbook</i> is a culinary ode to finesse. Every recipe in it has become a classic: from Kellerâs Salmon Cornets to his Oysters and Pearls and Butter-Poached Lobster. From the casual but carefully considered food of <i>Ad Hoc at Home</i> to <i>The French Laundry Cookbookâs</i> recipes at their most refined, this is cooking that delivers in taste, and makes us all better cooks. | *$62.75 |
 | Art of Royal Icing
Brand: Squires Group | *$39.13 |
 | Traditional Chinese Medicine Cupping Therapy, 2e
Brand: Churchill Livingstone
This new edition explores and describes techniques of cupping in the context of TCM theory. It provides a clear and detailed set of practical guidelines to applying this technique for various common conditions, and looks closely at issues of safety, expectation and theoretical principles of action. This new edition includes new scientific research on cupping therapy and the effect on the immune system as well as new material on muscular pain, stress management and cupping therapy and sports medicine. A DVD complements the text with video clips showing the eleven methods of cupping therapy.<ul><li>DVD containing 12 video clips showing the use of cupping in practice.</li><li>Unique scienfitic research on cupping therapy and the effect on the immune system.</li>LI>16 page colour plate section containing 63 halftones.</li><li>New page layout including new features.</li><li>Thoroughly revised and updated throughout with more details allocated to individual treatment and methods.</li>LI>New material on muscular pain, stress management and cupping therapy and sports medicine.</li></ul> | *$53.43 |
 | The Anti-Inflammation Diet and Recipe Book: Protect Yourself and Your Family from Heart Disease, Arthritis, Diabetes, Allergies - and More
Brand: Hunter House
<DIV>The connection between inflammation and heart disease, arthritis, and other chronic ailments has become increasingly clear. Many food allergies and poor dietary choices overstimulate the immune system and cause inflammatory responses that erode the bodyâs wellness and pave the path for ill health. Based on her naturopathic practice, Jessica Black has devised a complete program for how to eat and cook to minimize and even prevent inflammation and its consequences. The first part of the book explains the benefits of the anti-inflammatory diet with an accessible discussion of the science behind it. The second half contains 108 recipes. The author offers many substitution suggestions and includes a healthy ingredient tip with each recipe. Most of the dishes can be prepared quickly and easily by even novice cooks. A week of sample menus for summer months and another for winter are included, as well as a substitutions chart, allowing readers to modify their favorite recipes to increase their healing potential.</div> | *$13.42 |
 | Barefoot Contessa Cookbook Collection: The Barefoot Contessa Cookbook, Barefoot Contessa Parties!, and Barefoot Contessa Family Style
Brand: Clarkson Potter
In her first ever boxed set, bestselling cookbook author and Food Network star Ina Garten, the Barefoot Contessa, unites her initial three titles in one beautiful package.<br>           <br>Here are the books that started it all for Ina Garten, who turned a passion for food into a successful specialty food store in the Hamptons and is now beloved by millions for her Barefoot Contessa television show and cookbooks. <i>The Barefoot Contessa Cookbook</i>, Ina's first book, has all of the fabulous, easy recipes that won Ina a loyal following at her retail shop, including Perfect Roast Chicken, French Potato Salad, and those irresistible Coconut Cupcakes. In <i>Barefoot Contessa Parties!</i> Ina shares her very best menus, divided by season, for fuss-free yet gorgeous entertaining, from a summer garden lunch for eight to an intimate fireside dinner for two. <i>Barefoot Contessa Family Style</i> is full of crowd-pleasers you'll make again and again, like roasted asparagus showered with freshly grated Parmesan and a French toast made with challah and just the right amount of grated orange zest and pure vanilla extract to make it sing. <br>  <br>Together, these three titles form a timeless collection perfect for every home cook, whether accomplished or amateur, and for every occasion, whether a weeknight dinner with family or a larger, more festive gathering. With stunning photography and Ina's helpful tips, this boxed set makes the perfect gift for those who love to cook. | *$48.38 |
 | About Wine
Brand: Delmar Cengage Learning
ABOUT WINE, 2E is a unique resource designed for those who require practical information on how to manage wine and wine sales for restaurants and the hospitality business. Unlike other books on this subject, ABOUT WINE, 2E first gives readers background information on the origins of wine and how it is produced, and then builds upon this knowledge with information on the wine producing regions of the United States and the World. The numerous variations of wine produced in Europe, North America, and the Southern Hemisphere are presented. Special features include detailed color diagrams and photographs, and useful appendices designed for use as a quick reference or a starting place for more research on topics of interest. This book now includes a new chapter on pairing food and wine and a new chapter on the business of wine and the role of producers, distributors and retailers. | *$70.64 |
 | The Complete Keller: The French Laundry Cookbook & Bouchon
Brand: Artisan
From two acclaimed, award-winning restaurants came two of the most acclaimed, award-winning cookbooks ever publishedânow packaged together in a luxurious slipcased boxed set, the ideal gift for any food lover.<br> <br> First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was <i>The French Laundry Cookbook</i>, setting a new standard for American cookbooks. In 1998, Chef Keller opened Bouchon, âso that Iâd have a place to eat after cooking all night at the French Laundry,â and that restaurant, too, gave birth to a groundbreaking cookbook. Now, fifteen years after Thomas Keller first set foot in what would become a landmark restaurant, these two extraordinary books are offered in a striking new slipcased edition. With this yearâs opening of the Bouchon Bakery in New York City, and last yearâs momentous Michelin guide that awarded Kellerâs Per Se the top honors, Keller is increasingly in the limelightâand his inventive, delicious food is increasingly in the consciousness of a national audience. <i>The Complete Keller</i> is the perfect gift for anyone who loves fine food. | *$51.99 |
 | The Pioneer Woman Cooks: Food from My Frontier (Enhanced)
Brand: HarperCollins ebooks
<p>The enhanced e-book edition of <i>The Pioneer Woman Cooks: Food from My Frontier</i> gives you unparalleled access to Ree and her kitchen. In it you'll find videos of Ree showing you how to cook her recipes and letting you peek inside her kitchen cabinets, recipes not found in the book, Ree's cooking playlist and top 10 movie picks, and exclusive behind-the-scenes photos. </p><p>I'm Pioneer Woman.</p><p>And I love to cook.</p><p>Once upon a time, I fell in love with a cowboy. A strapping, rugged, chaps-wearing cowboy. Then I married him, moved to his ranch, had his babies . . . and wound up loving it. Except the manure. Living in the country for more than fifteen years has taught me a handful of eternal truths: every new day is a blessing, every drop of rain is a gift . . . and nothing tastes more delicious than food you cook yourself.</p><p><i>The Pioneer Woman Cooks: Food from My Frontier</i> is a mouthwatering collection of the simple-but-scrumptious recipes that rotate through my kitchen on a regular basis, including Cowgirl Quiche, Sloppy Joes, Italian Meatball Soup, White Chicken Enchiladas, and a spicy Carnitas Pizza that'll win you over for life. There are also some elegant offerings for more special occasions at your house: Osso Buco, Honey-Plum-Soy Chicken, and Rib-Eye Steak with an irresistible Onion-Blue Cheese Sauce. And the decadent assortment of desserts, including Blackberry Chip Ice Cream, Apple Dumplings, and Coffee Cream Cake, will make your heart go pitter-pat in the most wonderful way.</p><p>In addition to detailed step-by-step photographs, all the recipes in this book have one other important quality in common: They're guaranteed to make your kids, sweetheart, dinner guests, in-laws, friends, cousins, or resident cowboys smile, sigh, and beg for seconds. (And hug you and kiss you and be devoted to you for life.)</p><p>I hope you enjoy, devour, and love this book.</p><p>I sure did love making it for you.</p><p>The enhanced e-book edition of <i>The Pioneer Woman Cooks: Food from My Frontier</i> gives you unparalleled access to Ree and her kitchen. In it you'll find videos of Ree showing you how to cook her recipes and letting you peek inside her kitchen cabinets, recipes not found in the book, Ree's cooking playlist and top 10 movie picks, and exclusive behind-the-scenes photos. </p><p>I'm Pioneer Woman.</p><p>And I love to cook.</p><p>Once upon a time, I fell in love with a cowboy. A strapping, rugged, chaps-wearing cowboy. Then I married him, moved to his ranch, had his babies . . . and wound up loving it. Except the manure. Living in the country for more than fifteen years has taught me a handful of eternal truths: every new day is a blessing, every drop of rain is a gift . . . and nothing tastes more delicious than food you cook yourself.</p><p><i>The Pioneer Woman Cooks: Food from My Frontier</i> is a mouthwatering collection of the simple-but-scrumptious recipes that rotate through my kitchen on a regular basis, including Cowgirl Quiche, Sloppy Joes, Italian Meatball Soup, White Chicken Enchiladas, and a spicy Carnitas Pizza that'll win you over for life. There are also some elegant offerings for more special occasions at your house: Osso Buco, Honey-Plum-Soy Chicken, and Rib-Eye Steak with an irresistible Onion-Blue Cheese Sauce. And the decadent assortment of desserts, including Blackberry Chip Ice Cream, Apple Dumplings, and Coffee Cream Cake, will make your heart go pitter-pat in the most wonderful way.</p><p>In addition to detailed step-by-step photographs, all the recipes in this book have one other important quality in common: They're guaranteed to make your kids, sweetheart, dinner guests, in-laws, friends, cousins, or resident cowboys smile, sigh, and beg for seconds. (And hug you and kiss you and be devoted to you for life.)</p><p>I hope you enjoy, devour, and love this book.</p><p>I sure did love making it for you.</p> | *$16.99 |
| ServSafe CourseBook with Online Exam Voucher 5th Edition, Updated with 2009 FDA Food Code (5th Edition)
Brand: Prentice Hall
<div comments="" id="comBlkWOC"><b>Comments for <i>Web Online Copy</i>[Viewable in GHEPM only]Post a Comment</b> </div> <div usercontent=""> <p style="margin: 0px;">As food safety content becomes increasingly complex, it presents more academic challenges. <b>ServSafe® Essentials </b><b>Update with 2009 FDA Food Code, 5th edition </b>textbook was designed with studentsâ needs in mind.  This edition has been updated to reflect the changing needs of a diverse and expanding workforce in the foodservice and restaurant industry. A significant percentage of the updates to the book were the direct result of feedback from seasoned instructors. The streamlined delivery of food safety content in the Fifth Edition will create a learning experience that is activity-based and easily comprehended by a variety of learners. The updated book will help readers prepare for examinations, and more importantly, it will promote adherence to food safety practices in the operation. Based on a new job task analysis revised exclusively for the Fifth Edition, the book reflects the latest updates to the <u>2009 <i>FDA Food Code</i>,</u> new science-based and industry best practices and prepares students for the <b>ServSafe® Food Protection Manager Certification Exam</b>. <b>ServSafe</b><sup>®</sup><b> </b>is the industry's leading food safety training and certification program, because it provides the latest information and tools for you to use every day. And ServSafe is recognized by more federal, state, and local jurisdictions than any other food safety certification. ServSafe food safety training materials and exams are available in English and other languages. </p> <p style="margin: 0px;">Textbooks Online Training  Videos/DVDs Instructor Materials Online Exams  Paper Employee Guides <br></p></div> | *$78.47 |
 | Foundations and Adult Health Nursing, 6e
Brand: Mosby
<p>Part of the popular LPN Threads series, this comprehensive text includes in-depth discussions of fundamental concepts and skills, plus medical-surgical content to help you provide safe and effective care in the fast-paced healthcare environment. Easy-to-read content, an enhanced focus on preparing for the NCLEX® Examination, and a wealth of tips and study tools make Foundations and Adult Health Nursing, 6th Edition, your must-have text!</p><ul> <li>All-in-one reference includes fundamentals, skills, maternity, pediatric, geriatric, mental health, community, anatomy and physiology, and medical-surgical content - everything you need in one convenient text.</li> <p> <li>Companion CD includes animations and audio clips depicting physiologic processes, physical assessment video clips, an English/Spanish glossary with definitions and audio pronunciations, an anatomy coloring book, and a fluid and electrolytes tutorial. </li> <p> <li>The consistent, logical framework of the nursing process connects specific disorders to patient care.</li> <p> <li>The Introduction to Anatomy and Physiology chapter and an overview of A&P at the beginning of all body systems chapters provide a clear, basic understanding of A&P that LPN/LVNs need to know. </li> <p> <li>A mathematics review chapter provides a complete review of basic arithmetic skills and practice in drug dosage calculation to ensure safe medication administration.</li> <p> <li>Safety Alert boxes help you implement The Joint Commission's safety guidelines in all settings, with considerations for special populations.</li> <p> <li>Nursing Diagnosis boxes, screened and highlighted in the text, include nursing diagnoses for specific disorders paired with the appropriate nursing interventions. </li> <p> <li>Over 100 skills in a step-by-step format with full-color illustrations present clearly defined nursing actions and rationales for skills and techniques you'll use in practice.</li> <p> <li>Medication tables are meticulously detailed and provide quick access to action, dosage, precautions, and nursing considerations for commonly used drugs. </li> <p> <li>Nursing Care Plans, presented in a case-study format, emphasize patient goals and outcomes and end with Critical Thinking Questions to develop your clinical decision-making skills. </li> <p> <li>Coordinated Care boxes emphasize parameters for prioritizing tasks, as well as assigning tasks to and supervising unlicensed assistive personnel.</li> <p> <li>An emphasis on communication features real-life examples of nurse-patient dialogue and illustrates practical guidelines for effective communication.</li> <p> <li>Patient Teaching boxes and Family Teaching boxes include post-hospital discharge guidelines and disease prevention instructions with a strong focus on three-way communication among the nurse, patient, and family members. </li> <p> <li>Life Span Considerations for Older Adults boxes provide age-specific information for the care of the aging population, which is often the primary focus of the LPN/LVN nurse. </li> <p> <li>Home Care Considerations boxes discuss the issues facing patients and caregivers in the home health care setting.</li> <p> <li>Health Promotion Considerations boxes provide key information on staying healthy and preventing disease, with tips on wellness from Healthy People 2010.</li> <p> <li>Cultural Considerations boxes discuss how to address the health needs of a culturally diverse patient population when planning care.</li> <p> <li>Complementary and Alternative Therapy boxes includes disorder-specific therapies, precautions, and possible side effects of non-traditional treatments.</li> </ul><ul> <li>Enhanced focus on the NCLEX Examination offers end-of-chapter Get Ready for the NCLEX Examination! sections with key points for self-guided study and remediation and an extensive set of review questions for thorough self-assessment. Additional review questions on Evolve provide instant feedback with correct answer and rationale for even more test-taking practice.</li> <p> <li>Evidence-Based Practice boxes summarize the latest research findings and highlight how they apply to LPN/LVN practice. </li> <p> <li>Updated, vibrant full-color design highlights key information and enhances your understanding of important concepts.</li> </ul> | *$61.22 |
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