 | Red Beans & Rice and Other Rock 'N' Roll Recipes
Brand: Pomegranate
Rhythm-and-blues legend Johnny Otis—whose music career spans more than fifty years—has long delighted in cooking and cuisine. For several years he owned a deli and market, where his band played on weekends. The 108 recipes in Red Beans and Rice and Other Rock ’n’ Roll Recipes draw on diverse culinary traditions. Johnny himself offers more than twenty delectable dishes—from Red Beans and Rice and Chicken Gumbo to Senegalese Couscous and Curried Sweet Potatoes—and then presents equally tasty recipes from forty-five friends and relatives. Also included are Johnny’s anecdotes about his friends as well as these cooks’ own stories about the dishes they present. What emerges is an engaging and mouth-watering experience of community, food, and cooking. <P>128 pages, 5 black-and-white photographs, 108 recipes, size: 8 x 10". Paperbound book. | *$109.85 |
 | On Baking: A Textbook of Baking and Pastry Fundamentals (2nd Edition)
Brand: Prentice Hall
From the creators of the best-selling <I>On Cooking, 4/e</I> comes the new edition of <I>On Baking—</I>the source for learning the practice of baking and the pastry arts. Lavishly illustrated, it is the most complete guide on the market—emphasizing baking principles over formulas and reinforcing each technique with a companion recipe and illustrations. With ample coverage of the craft, equipment, and ingredients, it addresses all aspects of baking and a wide range of styles. This new edition inspires readers’ creativity with over 285 new photos, 50 new recipes, and more on advanced decorating and confectionery techniques. | *$72.64 |
 | Jacques Pepin's Complete Techniques
Brand: Black Dog & Leventhal Publishers
The fully illustrated bible of cooking techniques from the world's best-known French cook is now in paperback and in one volume for the first time ever.<br><br> From a master chef and the current co-star (with Julia Child) of the hit television series "Cooking at Home" comes everything the home cook needs to perfect his or her kitchen skills--assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Pépin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library. | *$42.73 |
 | The Book of Tea
Brand: Empire Books
Teaism has shaped all aspects of Japanese life. The simplicity of tea infuses Japanese architecture and art, as well as its spiritual institutions. Okakura Kakuzo’s book-length essay about tea and its role in Japanese culture was written in English and intended for the Western reader. | *$9.66 |
 | Wine Science, Third Edition: Principles and Applications (Food Science and Technology)
Brand: Academic Press
For people involved in wine tastings, commercial judging, quality assessment of wineries, wine societies, wine appreciation courses, or training of tasters (wineries, wine merchants, university courses). Also serious wine connoisseurs who want to maximize their perception and appreciation of wine. | *$61.13 |
 | International Cooking: A Culinary Journey (2nd Edition)
Brand: Prentice Hall
<P style="MARGIN: 0px">Streamlined in this edition, <B><I><B>INTERNATIONAL COOKING, 2/e </B></I></B>looks at the world’s cuisines and how they developed and evolved. Organized by continent, each country and cuisine is explored in terms of its history, topography, cooking methods, common foods, flavorings, and general characteristics. Over 340 recipes appear in this edition and represent a variety of foods and dishes from all segments of the menu. This edition features 90 brand new recipes, three new countries and ideas for modernizing classic recipes. With an emphasis on flavor components and traditional and contemporary cookery, this edition reflects the evolving nature of world cuisine.</P> | *$81.99 |
 | Why We Get Fat: And What to Do About It
Brand: Random House Audio
An eye-opening, myth-shattering examination of what makes us fat, from acclaimed science writer Gary Taubes.<br><br>In his <i>New York Times</i> best seller, <i>Good Calories, Bad Calories,</i> Taubes argued that our diet’s overemphasis on certain kinds of carbohydrates—<i>not</i> fats and <i>not</i> simply excess calories—has led directly to the obesity epidemic we face today. The result of thorough research, keen insight, and unassailable common sense, <i>Good Calories, Bad Calories</i> immediately stirred controversy and acclaim among academics, journalists, and writers alike. Michael Pollan heralded it as “a vitally important book, destined to change the way we think about food.” <br><br>Building upon this critical work in <i>Good Calories, Bad Calories</i> and presenting fresh evidence for his claim, Taubes now revisits the urgent question of what’s making us fat—and how we can change—in this exciting new book. Persuasive, straightforward, and practical, <i>Why We Get Fat </i>makes Taubes’s crucial argument newly accessible to a wider audience.<br><br>Taubes reveals the bad nutritional science of the last century, none more damaging or misguided than the “calories-in, calories-out” model of why we get fat, and the good science that has been ignored, especially regarding insulin’s regulation of our fat tissue. He also answers the most persistent questions: Why are some people thin and others fat? What roles do exercise and genetics play in our weight? What foods should we eat, and what foods should we avoid? <br><br>Packed with essential information and concluding with an easy-to-follow diet, <i>Why We Get Fat </i>is an invaluable key in our understanding of an international epidemic and a guide to what each of us can do about it.<br><br><br><i>From the Hardcover edition.</i> | *$19.99 |
 | New Vegetarian Kitchen: Raw*Broil*Fry*Steam*Simmer*Bake
Brand: Duncan Baird
<DIV><DIV>Forget the same old beans, pasta, and veggie burgers-this is vegetarian food designed to thrill! Organized by preparation method, the 200 mouthwatering recipes here include Grilled Polenta wrapped in Red Pepper, Beetroot Carpaccio with Goat's Cheese, and Chocolate Truffle Torte with Amaretto Cream. Tips are given for maximizing color, texture, aroma, and flavor, and using familiar ingredients in new ways.</DIV></DIV> | *$500.00 |
 | Aromatherapy for Health Professionals, 4e (Price, Aromatherapy for Health Professionals)
Brand: Churchill Livingstone
<p><i>Aromatherapy for Health Professionals</i>Â covers the full spectrum of theory and practice from essential oil science and the foundations of practice to the application of aromatherapy for specific conditions.</p> <p>The fourth edition of this highly successful book provides a clear and authoritative introduction to aromatherapy as practiced in modern health care settings. It gives valuable information for any health professional wishing to develop their understanding of the subject, providing the in-depth knowledge needed to use essential oils in the practice environment. </p> <p>NEW FOR THIS EDITION</p> <p>* Two new chapters - Wound Care and Bereavement - provide valuable additions to the text</p> <p>* The chapter 'Aromas, Mind and Body' has been enhanced</p> <p>* Several new essential oils - giving properties, indications and cautions - have been added </p> <p>* New case histories illustrate the practical application of theory and techniques described</p> <p>* References have been updated and new research added </p> <p>The book is supported by a CD-ROM of ancillary tables covering essential oils for general use in health-care settings including indications for safe, therapeutic uses of essential oils; those to be used with caution; and essential oil definitions.</p> | *$50.62 |
 | Coffee: Recent Developments
Brand: Wiley-Blackwell
Coffee, one of the most commercially important crops grown, is distributed and traded globally in a multi-million dollar world industry. This exciting new book brings together in one volume the most important recent developments affecting the crop. Contributions from around 20 internationally-respected coffee scientists and technologists from around the world provide a vast wealth of new information in the subject areas in which they are expert.<p><p>The book commences with three cutting-edge chapters covering non-volatile and volatile compounds that determine the flavour of coffee. Chapters covering technology follow, including comprehensive information on developments in roasting techniques, decaffeination, the science and technology of instant coffee and home / catering beverage preparation. The physiological effects of coffee drinking are considered in a fascinating chapter on coffee and health. Agronomic aspects of coffee breeding and growing are covered specifically in chapters concentrating on these aspects, particularly focussing on newly-emerging molecular and cellular techniques. Finally, recent activities of some international organisations are reviewed in a lengthy appendix.<p><p>The editors of <i>Coffee: Recent Developments </i>have drawn together a comprehensive and extremely important book that should be on the shelves of all those involved in coffee. The book is a vital tool for food scientists, food technologists and agricultural scientists and the commercially important information included in the book makes it a 'must have reference' to all food companies involved with coffee. All libraries in universities, and research stations where any aspect of the coffee crop is studied or taught should have copies of the book available.<p><p>R. J. Clarke, also co-editor of the widely-acclaimed six-volume work Coffee published between 1985 and 1988, is a consultant based in Chichester U. K. <p>O. G. Vitzthum, formerly Director of Coffee Chemistry Research worldwide at Kraft, Jacobs, Suchard in Bremen, Germany is Honorary Professor at the Technical University of Braunsweig, Germany and Scientific Secretary of the Association Scientifique Internationale du Cafe (ASIC), in Paris France. | *$215.41 |
 | Principles and Practices of Winemaking
Brand: Springer
This essential text and reference offers a complete guide to winemaking. The authors, all well-known experts in their field, concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology and underlying science of enology. They present in-depth discussion of every aspect of the wine production process, from the selection of grapes and preparation of the must and the juice, through aging, bottling and storage of finished wines. Novices and experienced winemakers alike will find this clearly written and expertly crafted book an indispensable source of practical instruction and information. | *$166.98 |
 | La Varenne Pratique
Brand: Clarkson Potter
Unprecedented in both scope and clarity, La Varenne Pratique is destined to become the essential culinary reference for both novice cook and expert. Written by the founder and director of Paris's prestigious La Varenne cooking school and compiled using La Varenne's extensive resources, the book brings together a practical understanding of cooking techniques, ingredients, and equipment in an unrivaled guide to classic modern cooking.<br><br>Here in one volume is the answer to every cooking question: how to make a hollandaise sauce (and why egg yolks will only absorb so much oil before the sauce self-destructs); the difference between entrecote and porterhouse; what marinades to use for lamb; which herbs will turn bitter if added at the beginning of a recipe; how to bone a chicken; the roasting times for venison, pheasant, and even squirrel; how to fillet a fiat fish; when to use a bain marie; and much more.<br><br>La Varenne Pratique is divided into 22 chapters, among them Meat and Charcuterie; Poultry and Game Birds; Milk, Cheese, and Eggs; Pastry and Cookies; Preserving, Stocks, and Soups; and Microwave Cooking. Each chapter offers an overview of the food discussed and then explains how to choose, prepare, store, cook, and present it. Recipes are included wherever an important cooking technique requires a specific example-they are carefully chosen not only to illustrate a particular dish but also to illuminate a way of cooking. In addition, La Varenne Pratique includes a guide to kitchen equipment and a glossary of culinary terms.<br><br>The photographic illustrations in La Varenne Pratique are beyond comparison. Throughout the book, techniques are clearly illustrated with specially commissioned step-by-step photo sequences that set new standards for culinary photography. Readers can actually see what texture a sauce should be, exactly where to make the first cut when boning a Chicken, what the "crust" on a clarifying broth will look like, and what larding a roast really entails.<br><br>There has never been a book like La Varenne Pratique. Comprehensive, authoritative, and eminently practical, it demands a place in the kitchen of every serious cook. | *$249.95 |
 | Gourmet Nutrition: The Cookbook for the Fit Food Lover
Brand: Precision Nutrition
From the creators of Precision Nutrition comes a cookbook for people who love to eat great food, but hate that after-dinner guilt. For those who love to eat with style, but hate to look "indulgent." for those who love to entertain, but want to do it right.
Enter Gourmet Nutrition: the cookbook for the fit food lover.
We've taken the healthiest ingredients and whipped them into nearly 300 pages of delicious culinary creations that you can serve with confidence to the most discerning foodie -- or the most nitpicky nutritionist. We've included detailed cooking instructions and ideas for improvisation. And we've even photographed every recipe in beautiful color to show you just how appetizing healthy food can be.
Gourmet Nutrition is the cookbook that's as friendly to your body as it is to your taste buds, and it's equally at home on your kitchen counter and your coffee table. | *$42.99 |
 | On Cooking: A Textbook of Culinary Fundamentals "To Go" (5th Edition)
Brand: Prentice Hall | *$82.00 |
 | Fine Chocolates 2: Ganache: Great Ganache Experience
Brand: Lannoo Publishers (Acc)
Dozens of original chocolate recipes and professional tips. | *$66.98 |
 | The Big Fat Duck Cookbook
Brand: Bloomsbury USA
<DIV><DIV><P><B>The authoritative must-have from the culinary genius behind The Fat Duck, the restaurant named best in the world by <I>Restaurant </I>magazine</B><B> </B></P><P>This lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you inside the head of maverick restaurateur, Heston Blumenthal. Separated into three sections (History; Recipes; Science), Blumenthal chronicles his improbable background and unorthodox rise to fame and, for the first time ever, offers a mouth-watering and eyes-widening selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemic dishes come to life. </P><P>A luxe, show-stopping document designed by acclaimed artist Dave McKean—and filled with photographs by Dominic Davies—this artfully rendered celebration of one of the world’s most innovative and renowned chefs is a foodie's dream.</P></DIV></DIV> | *$117.80 |
 | The Taste of Bread
Brand: Springer
<P>At last, Raymond Calvel's <EM>Le Gout du Pain</EM> is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. </P> <P><EM>The Taste of Bread</EM> is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: </P> <UL> <P> <LI>wheat and milling </LI> <P></P> <P> <LI>characteristics of breadmaking flour </LI> <P></P> <P> <LI>dough composition</LI> <P></P> <P> <LI>oxidation in the mixing process</LI> <P></P> <P> <LI>leavening and fermentation </LI> <P></P> <P> <LI>effects of dough division and formation </LI> <P></P> <P> <LI>baking and equipment</LI> <P></P> <P> <LI>storage</LI> <P></P></UL> <P></P> <P>The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. Enhanced with new black-and-white and color photography, <EM>The Taste of Bread</EM> will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads. </P> | *$98.00 |
 | French Food at Home
Brand: William Morrow Cookbooks
<p>When most people think of French food, they anticipate "complicated to make," "hard-to-find ingredients" or "too fancy." In <i>French Food at Home</i>, Laura Calder shows that great French food doesn't have to be any of that. The French cooking of everyday life is lighthearted, accessible, and suited to modern tastes. It's about creating a meal using easy-to-find local ingredients. And, above all, it's about slowing down and savoring the pleasures of good food, wherever you live.</p><p>Whether it's getting weeknight dinners on the table fairly fast (Basil Beef, Pickle Chops, or Carrot Juice Chicken) or leisurely cooking for dining at a slightly slower pace (Lamb Tagine, Holiday Hen, or Fennel Bass), Laura Calder shares recipes that she's created at home in her own French kitchen. Balance these with just the right side dishes (Olive Potatoes, Buttery Two Tomatoes, or Endives with Honey and Golden Raisins). And, for a special meal, bookend main dishes with a first course (Orange Asparagus, Toast Soup, or Beet Stacks) and a dessert (Nutty Figs, Fireplace Camembert, or Coffee Pots).</p><p>You'll enjoy reading <i>French Food at Home</i> as much as cooking from it. About her Camembert Salmon, Laura writes, "You're thinking, 'Ugh, she's got to be kidding.' But this is no mental lapse; just because it's strange to the ear doesn't mean it will be to the tongue." Or, for the Lemon Tart of My Dreams: "There are more recipes for lemon tart out there than you can shake a stick at. Some have candied lemon slices afloat on top like so many shipwrecked unicycles; others, for reasons I cannot divine, are hell-bent on involving ground almonds ... But all I want in a lemon tart is the plainest possible thing: flat, smooth, and puckering with intense lemon flavor."</p><p>From apéritifs to desserts, Laura offers recipes ranging from easy to those that need just a little extra effort. From dishes that are ready in minutes to those slow and savory, from traditional to contemporary, <i>French Food at Home</i> lets you bring French food to your home.</p> | *$1,209.46 |
 | Little and Falace's Dental Management of the Medically Compromised Patient, 7e (Little, Dental Management of the Medically Compromised Patient)
Brand: Mosby
Ensure your patients' health and safety! Practical guidance helps you determine the severity and stability of common medical disorders in the dental office, so you'll always know how to proceed to provide the best possible care and avoid complications. Concise, clinically focused coverage details the basic disease process for each condition, along with the incidence and prevalence, pathophysiology, signs and symptoms, laboratory findings, currently accepted medical therapies, and recommendations for specific dental management.<ul><li>Reference lists provide places where the reader can go to obtain more detailed information on the topics discussed in the chapter.</li><li>Dental Management Summary Table synthesizes important factors for consideration in the dental management of medically compromised patients.</li><li>Center for Disease Control and Prevention Guidelines for Infection Control in Dental Health Care Settings appendix provides certified standards for infection control.</li><li>Therapeutic Management of Common Oral Lesions appendix provides quick reference for lesions commonly encountered in dental practice.</li><li>Drug Interactions of Significance to Dentistry appendix alerts practitioners to potential drug interactions.</li></ul><ul><li>For the first time, the table of contents will be divided into parts by the category of medical condition, making it faster and easier for the dental professional to search by condition.</li><li>Bacterial Endocarditis Prophylaxis, Chapter 2, incorporates the latest American Heart Association guidelines to help prevent endocarditis.</li><li>Smoking and Tobacco Use Cessation, Chapter 8, discusses the systemic and oral effects of smoking and includes suggestions for encouraging smoker cessation.</li><li>Tuberculosis, Chapter 9, clearly defines related oral complications and adverse drug effects of the disease and identifies methods for management in dental patients.</li><li>Sleep-Related Breathing Disorders, Chapter 10, details obstructive sleep apnea and treatment options including oral appliances and surgical procedures.</li><li>Rheumatologic and Connective Tissue Disorders, Chapter 21, discusses treatment options for patients with rheumatoid arthritis, Osteoarthritis, Systemic Lupus Erythematosus, Lyme Disease, and Sjögren's Syndrome.</li><li>Chapters 23 and 24 highlight the oral complications of both red and white blood cell disorders.</li><li>Behavioral and Psychiatric Disorders, Chapters 28 and 29, provide guidelines for managing conditions like depression, eating disorders, anxiety, and schizophrenia, and indicate proper drugs for treatment.</li><li>Alternative Drugs Appendix provides treatment options from the growing areas of alternative and complementary medicine.</li></ul> | *$58.99 |
 | The Fundamental Techniques of Classic Pastry Arts
Brand: Stewart, Tabori & Chang
<DIV><DIV><DIV>An indispensable addition to any serious home baker’s library, <I>The Fundamental Techniques of Classic Pastry Arts </I>covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master <I>pâtissier</I> Jacques Torres for New York’s French Culinary Institute, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes, and petits fours. </DIV><DIV>Each chapter begins with an overview of the required techniques, followed by dozens of recipes—many the original creations of distinguished FCI graduates. Each recipe even includes a checklist to help you evaluate your success as measured against professional standards of perfection! Distilling ten years of trial and error in teaching students, <I><I>The Fundamental Techniques of Classic Pastry Arts </I></I>is a comprehensive reference with hundreds of color photographs, a wealth of insider tips, and highly detailed information on tools and ingredients—quite simply the most valuable baking book you can own.<BR></DIV></DIV></DIV> | *$41.42 |
 | The Pie and Pastry Bible
Brand: Scribner
<B><I>The Pie and Pastry Bible</I> is your magic wand for baking the pies, tarts, and pastries of your dreams -- the definitive work by the country's top baker.</B> <P> <UL TYPE=DISC> <LI><B>More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries</B> <LI>Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles <LI>All kinds of fillings, glazes, toppings, and sauces, including pastry cream, frangipane, Chiboust, fruit curds, ice creams, fondant, fruit preserves, streusel, meringues, ganache, caramel, and hot fudge <LI>A separate chapter featuring foolproof flaky, tender, and original crusts of every kind imaginable. Here are a few: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard Pie Crust, and Flaky Goose Fat Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and Sweet Nut Cookie Crusts; and Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crusts <LI>Countless tips that solve any problem, including the secrets to making a juicy fruit pie with a crisp bottom crust and a lemon meringue pie that doesn't weep <LI>How to make a tender <I>and</I> flaky pie crust in under three minutes <LI>How to make the best brownie ever into a crustless tart with puddles of ganache <LI>Exciting savory recipes, including meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche <LI>Extensive decorating techniques for the beginning baker and professional alike that show you how to make chocolate curls, pipe rosettes, crystallize flowers and leaves, and more <LI>Detailed information on ingredients and equipment, previously available only to professionals <LI>The wedding cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tart <LI>Pointers for Success follow the recipes, guaranteeing perfect results every time </UL><B><I>The Pie and Pastry Bible</I> is your magic wand for baking the pies, tarts, and pastries of your dreams -- the definitive work by the country's top baker.</B> <P> <UL TYPE=DISC> <LI><B>More than 300 recipes, 200 drawings of techniques and equipment, and 70 color pictures of finished pies, tarts, and pastries</B> <LI>Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles <LI>All kinds of fillings, glazes, toppings, and sauces, including pastry cream, frangipane, Chiboust, fruit curds, ice creams, fondant, fruit preserves, streusel, meringues, ganache, caramel, and hot fudge <LI>A separate chapter featuring foolproof flaky, tender, and original crusts of every kind imaginable. Here are a few: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard Pie Crust, and Flaky Goose Fat Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and Sweet Nut Cookie Crusts; and Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crusts <LI>Countless tips that solve any problem, including the secrets to making a juicy fruit pie with a crisp bottom crust and a lemon meringue pie that doesn't weep <LI>How to make a tender <I>and</I> flaky pie crust in under three minutes <LI>How to make the best brownie ever into a crustless tart with puddles of ganache <LI>Exciting savory recipes, including meat loaf wrapped in a flaky Cheddar cheese crust and a roasted poblano quiche <LI>Extensive decorating techniques for the beginning baker and professional alike that show you how to make chocolate curls, pipe rosettes, crystallize flowers and leaves, and more <LI>Detailed information on ingredients and equipment, previously available only to professionals <LI>The wedding cake reconceived as a Seven-Tier Chocolate Peanut Butter Mousse Tart <LI>Pointers for Success follow the recipes, guaranteeing perfect results every time </UL> | *$50.00 |
 | Great Cookies: Secrets to Sensational Sweets
Brand: Clarkson Potter
Carole Walter’s fans know her as an award-winning author, teacher, and mentor, and her new book will keep them cheering, as she turns her attention to the most popular theme in home baking: cookies.<br><br>Packed with more than 200 delectable recipes and more than 150 tantalizing photographs, <b>Great Cookies </b>skillfully and joyfully answers the call for a colorful, all-inclusive cookie book. From traditional favorites like Snickerdoodles, Oatmeal Raisin, and Favorite Lemon Squares to future stars of the cookie jar like the trail mix–inspired Teton Trailers and chewy, chocolaty Midnight Macaroons, Great Cookies provides something to satisfy every taste and every occasion. <br><br>There’s even a section devoted to the quintessential American cookie—chocolate chip. With nuts or without? White chocolate or milk? Chocolate dough? Oatmeal in the dough? Carole provides a dozen chocolate chip recipes in all, plus definitive research on a crucial issue: “Not All Chocolate Chips Are Created Equal.” <br>Drop cookies. Bar cookies. Piped, pressed, and rolled. Great Cookies covers every conceivable method for baking these tasty confections. In the more than thirty years that she has studied and taught baking, Carole has cataloged a wealth of helpful tips and troubleshooting hints that for the first time are gathered in one collection. <br><br>With guidelines for measuring and substituting ingredients, storing and freezing, recapturing that fresh-from-the-oven flavor, decorating, even gift-wrapping and shipping, <b>Great Cookies </b>addresses all the basics and then some. And this ultimate guide is rounded out with authoritative information on ingredients, equipment, and the foolproof techniques for which Carole is known, including the essential “Secrets To” hints for every type of cookie. <br><br>With master baker Carole Walter by your side, you may never look at a glass of ice cold milk the same way again. | *$93.22 |
 | Chocolate: History, Culture, and Heritage
Brand: Wiley
<b>International Association of Culinary Professionals (IACP) 2010 Award Finalists in the Culinary History category.</b><p><b>Chocolate</b >. We all love it, but how much do we really know about it? In addition to pleasing palates since ancient times, chocolate has played an integral role in culture, society, religion, medicine, and economic development across the Americas, Africa, Asia, and Europe.<p>In 1998, the Chocolate History Group was formed by the University of California, Davis, and Mars, Incorporated to document the fascinating story and history of chocolate. This book features fifty-seven essays representing research activities and contributions from more than 100 members of the group. These contributors draw from their backgrounds in such diverse fields as anthropology, archaeology, biochemistry, culinary arts, gender studies, engineering, history, linguistics, nutrition, and paleography. The result is an unparalleled, scholarly examination of chocolate, beginning with ancient pre-Columbian civilizations and ending with twenty-first-century reports.<p>Here is a sampling of some of the fascinating topics explored inside the book:<ul><li><p>Ancient gods and Christian celebrations: chocolate and religion<li><p>Chocolate and the Boston smallpox epidemic of 1764<li><p>Chocolate pots: reflections of cultures, values, and times<li><p>Pirates, prizes, and profits: cocoa and early American east coast trade<li><p>Blood, conflict, and faith: chocolate in the southeast and southwest borderlands of North America<li><p>Chocolate in France: evolution of a luxury product<li><p>Development of concept maps and the chocolate research portal</ul><p>Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history. Moreover, it offers a wealth of unusual and interesting facts and folklore about one of the world's favorite foods. | *$72.99 |
 | The Fine Art of Mixing Drinks
Brand: Mud Puddle Books, Inc.
New introductions by Audrey Saunders and Robert Hess | *$39.95 |
 | Ice Cream
Brand: Springer
Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. <BR>This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts. | *$91.57 |
 | Whisky: Technology, Production and Marketing (Handbook of Alcoholic Beverages)
Brand: Academic Press
<b>Whisky: Technology, Production and Marketing</b> explains in technical terms, the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production from the processing of raw materials, to the fermentation, distillation, maturation, blending, production of co-products and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to the market in such a comprehensive manner and with such a high level of technical detail. <br><br>* Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner<br>* Includes a chapter on marketing and selling whisky<br>* Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd. | *$136.81 |
 | Handbook of Enology, The Chemistry of Wine: Stabilization and Treatments (Volume 2, 2)
Brand: Wiley
<i>The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments</i> uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabilization treatments to ageing processes in vats and barrels. The expert authors discuss: <ul><li>Compounds in wine, such as organic acids, carbohydrates, and alcohol.<li>Stabilization and treatments<li>The chemical processes taking effect in bottled wine</ul><p>The information provided helps to achieve better results in winemaking, providing an authoritative and complete reference manual for both the winemaker and the student. | *$174.53 |
 | Champagne
Brand: Sotheby Parke Bernet Pubns | *$3,228.81 |
 | The Paleo Diet: Lose Weight and Get Healthy by Eating the Food You Were Designed to Eat
Brand: Wiley
"We can't recommend The Paleo Diet highly enough!"<br>- Michael and Mary Dan Eades, M.D.<br>authors of Protein Power<br><br>"The Paleo Diet is at once revolutionary and intuitive. . . . Its prescription provides without a doubt the most nutritious diet on the planet."<br>-Jennie Brand-Miller, Ph.D., coauthor of the bestselling The Glucose Revolution and The Glucose Revolution Life Plan<br><br>"Filled with delicious recipes and meal plans, The Paleo Diet will open your eyes, trim your waistline, and improve your overall health."<br>-Michael R. Eades, M.D., and Mary Dan Eades, M.D.<br>authors of The 30-Day Low-Carb Diet Solution and coauthors of The Low-Carb Comfort Food Cookbook<br><br>"Finally, someone has figured out the best diet for people-a modern version of the diet the human race grew up eating. Dr. Loren Cordain's easy-to-follow diet plan cuts right to the chase."<br>-Jack Challem, coauthor of Syndrome X: The Complete Nutritional Program to Prevent and Reverse Insulin Resistance<br><br>Healthy, delicious, and simple, the Paleo Diet is the diet you were designed to eat. If you want to lose weight-up to 75 pounds in six months-or if you want to attain optimal health, The Paleo Diet will do wonders for you. The world's leading expert on Paleolithic (Stone Age) nutrition, Dr. Loren Cordain demonstrates how, by eating all the lean meats and fish, fresh fruits, and nonstarchy vegetables you want, you can lose weight and prevent and treat heart disease, cancer, osteoporosis, Syndrome X, and many other illnesses. Over 100 delicious Paleo recipes provide enough flavor and variety to satisfy anyone, and the six weeks of Paleo meal plans get you started on a healthy and enjoyable new way of eating. Start reading and following The Paleo Diet today and eat your way to weight loss, weight control, increased energy, and lifelong health-while enjoying every delicious bite. | *$24.00 |
 | On Baking (3rd Edition)
Brand: Prentice Hall
<P style="MARGIN: 0px"><I>On Baking, Third Edition</I> brings a fresh new design and 350+ new images to the “fundamentals” approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the “hows” and “whys,” starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management.</P> | *$98.57 |
 | The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen
Brand: Penguin Global
<DIV><i>The Cook's Companion</i> has established itself as the kitchen 'bible' in over 300,000 homes since it was first published in 1996. Stephanie Alexander has added over 300 new recipes as well as 12 new chapters to this thoroughly revised and updated edition. Stephanie believes that good food is essential to living well: her book is for everyone, every day. She has invaluable information about ingredients, cooking techniques and kitchen equipment, along with inspiration, advice and encouragement and close to 1000 failsafe recipes.</DIV> | *$62.99 |
 | Profitable Menu Planning (4th Edition)
Brand: Prentice Hall
<I>Exceptionally</I> thorough, this volume offers <I>single-volume</I> coverage of ALL aspects of menu planning. Hands-on and real-world in approach, it features accompanying interactive software with specific examples of costing, mark-ups and menu engineering. | *$80.00 |
 | Introductory Foods (13th Edition)
Brand: Prentice Hall
A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dieticians, and extension agents. Written for the beginner, it provides clear, straightforward explanations of all of the basic principles of food preparation. It treats the chemistry involved in a way that is non-threatening and does not interfere with the flow of the book. The first part covers basic principles, preparing the way for discussions in subsequent chapters. The new edition encompasses the latest information on technological advances in food preparation and processing. It also deals with the effect of shifting demographics on food trends, and the increasing body of knowledge available to the general populace about nutrition. | *$70.00 |
 | It Rains Fishes: Legends, Traditions, and the Joys of Thai Cooking
Brand: Pomegranate Communications | *$179.98 |
 | Le Cordon Bleu Cuisine Foundations Gift Package
Brand: Delmar Cengage Learning
Le Cordon Bleu Cuisine Foundations Gift Package provides unprecedented access to Le Cordon Bleu's most treasured recipes and techniques. Authored by the Chefs of Le Cordon Bleu, this exclusive offer includes two cook books and the Le Cordon Bleu Paris official chef's tea towel. Beautifully packaged in a fabric wrapped Le Cordon Bleu box, it is a gift in and of itself. Included are the following three items: <i>Le Cordon Bleu Cuisine Foundations</i> is beautifully illustrated with nearly 2000 photographs, and designed to teach the secrets of this renowned culinary arts school. Focusing on techniques and recipes, it provides a foundation for perfecting the fundamentals--ranging from vegetable cuts to roux, stocks and sauces, to <i>mise en place</i> and preparation. <i>Le Cordon Bleu Classic Recipes</i> celebrates the techniques involved and the value of ingredients used in the featured 169 recipes, while also conveying the history and evolution of French culinary technique. Step-by-step photographs detail the essential techniques and basic preparations. Easy-to-use conversion charts provide a handy U.S./metric reference. Sidebars and notes throughout the book provide additional information from defining commonly used culinary terminology, to fun and interesting facts on a variety of culinary topics. The Chef's Tea Towel is the authentic tea towel used at Le Cordon Bleu Paris. Oversized, embroidered, and made of high-quality, 100% polished cotton, it is a staple of chefs around the world. <div class="aplus"> <br> <h3>Inside the Books: Sample Pages</h3> Click on an image to download a PDF.<br /><br /> <table width="98%"> <tr> <td><center><img src="http://g-ecx.images-amazon.com/imag es/G/01/books/Cengage-EMS/LeCordonBleu/C uisineFoundations_Spread1_thumbnail._V19 7424157_.jpg" alt="preparation photo 1" border="0"/></center> <div><center><small><i>Zucchini Tonnelet</i></small></center></div></td> <td><center><img src="http://g-ecx.images-amazon.com/imag es/G/01/books/Cengage-EMS/LeCordonBleu/C uisineFoundations_Spread2_thumbnail_NEWE R._V197422374_.jpg" alt="preparation photo 2" border="0"/></center> <div><center><small><i>Fumet de Poisson</i></small></center></div></td> <td><center><img src="http://g-ecx.images-amazon.com/imag es/G/01/books/Cengage-EMS/LeCordonBleu/C uisineFoundations_Spread3_thumbnail._V19 7424159_.jpg" alt="preparation photo 3" border="0"/></center> <div><center><small><i>The Grilling Process</i></small></center></div></td> </tr> </table> <br/> <table width="98%"> <tr> <td><center><img src="http://g-ecx.images-amazon.com/imag es/G/01/books/Cengage-EMS/LeCordonBleu/C lassicRecipes_Spread2_thumbnail._V197424 134_.jpg" alt="ingredients photo 1" border="0"/></center> <div><center><small><i>Potage Clamart</i></small></center></div></td> <td><center><img src="http://g-ecx.images-amazon.com/imag es/G/01/books/Cengage-EMS/LeCordonBleu/C lassicRecipes_Spread1_thumbnail_NEWER._V 197423428_.jpg" alt="ingredients photo 2" border="0"/></center> <div><center><small><i>Gazpacho</i></sma ll></center></div></td> <td><center><img src="http://g-ecx.images-amazon.com/imag es/G/01/books/Cengage-EMS/LeCordonBleu/C lassicRecipes_Spread3_thumbnail._V197424 130_.jpg" alt="ingredients photo 3" border="0"/></center> <div><center><small><i>Potage Cultivateur</i></small></center></div></ td> </tr> </table> <br/> <h3>Open Letter from the President of Le Cordon Bleu</h3> <p>Le Cordon Bleu is proud to present <i>Le Cordon Bleu Cuisine Foundations</i> and its companion, <i>Le Cordon Bleu Cuisine Foundations Classic Recipes</i>--a project that was two years in the making. We hope that these books will serve as useful culinary references at home or professionally.</p> <p><i>Le Cordon Bleu Cuisine Foundations</i> is a compilation of culinary techniques with step-by-step photographs and explanations that allows the user to learn and practice cooking methods that have existed and been respected for more than three centuries. Though cooking has evolved over time with technological advances in cooking equipment, the techniques for food preparation have remained unchanged and fundamental to produce maximum flavor and consistent results.</p> <p>The companion book, <i>Le Cordon Bleu Classic Recipes,</i> features 169 carefully selected recipes by Le Cordon Bleu chefs that best exemplify the application of these techniques. Each recipe lists the specific techniques applied from <i>Le Cordon Bleu Cuisine Foundations.</i> As you master the techniques, you will learn to improvise--adjusting or adding new ingredients to develop simple variations of these carefully selected, timeless recipes.</p> <p><i>Le Cordon Bleu Cuisine Foundation</i> books pay homage to the generations of chefs who have upheld and passed on their passion for cooking. From Taillevent to Ferran Adrià , these chefs represent the patrimony of <i>l'art culinaire</i>--the art of cooking. They are also a response to students and graduates worldwide who asked for a complete reference that would show and explain essential cooking techniques to become better cooks professionally or for their own enrichment.</p> <p>For more than a century Le Cordon Bleu has upheld the integrity and excellence of French culinary techniques. Students of all nationalities and all walks of life have come to join us in continuing to respect this legacy. Whether you are cooking for loved ones or for paying customers, we hope that you enjoy Le Cordon Bleu's <i>Cuisine Foundations</i> not only as a guide and reference, but as an inspiration.</p> <p>Amities gourmandes,<br/> André J. Cointreau<br/> President, Le Cordon Bleu International</p> <br/> <h3>History of Le Cordon Bleu</h3> <p>For over a century, Le Cordon Bleu has been committed to tradition, excellence, and innovation in gastronomy, hospitality, and management.</p> <p>Through its team of over 80 master chefs, Le Cordon Bleu has passed on to generations of students a respect and legacy of <i>l'art culinaire,</i> the art of cooking, in its Classic Cycle programs in French culinary techniques. These techniques, codified over 300 years ago, are today applied to cuisines worldwide and inspire innovation in the sensorial, economic, technological, and scientific aspects of gastronomy.</p> <p>What began as a culinary journal in 1895 and then a culinary school in Paris, Le Cordon Bleu programs today are in 35 schools over 5 continents. The entrepreneurial spirit of Le Cordon Bleu extends its range of programs from short courses for culinary enthusiasts to MBA degrees in international hospitality management for industry professionals.</p> <p>The origin of the expression "Cordon Bleu" comes from the 1578 founding of the Order of the Knights of the Holy Spirit. Symbolizing this was a cross or medal which hung on a blue ribbon or a "cordon bleu." Due to the prestigious nature of this order and the feasts accompanying their ceremonies, the name "cordon bleu" eventually became associated with gastronomy.</p> <p>Le Cordon Bleu has attracted students from around the world since 1897 and currently hosts students of more than 70 nationalities. After 1945, Le Cordon Bleu was recognized by the US government for professional training of young GIs, one of whom was a former OSS officer by the name of Julia Child.</p> <p>Le Cordon Bleu has responded to changing trends and demands by the industry by enhancing its programs with new technology and approaches such as molecular gastronomy, virtual training, and the implementation of new training restaurants. With partner universities, Le Cordon Bleu also supports and participates in industry research and development.</p> <p>Additional activities by Le Cordon Bleu include the development of restaurants, bakeries and tea salons, a range of gourmet products, cooking magazines, and cookbooks. Le Cordon Bleu also participates in more than 50 international events annually such as gastronomic festivals, professional conferences, and international competitions. Le Cordon Bleu is a proud member of several international culinary and cultural associations.</p> <p>Today, Le Cordon Bleu is one of the leading providers of culinary arts training and restaurant, hotel, and tourism management education worldwide. It remains committed to innovation while preserving the traditions and excellence of gastronomy, hospitality, and management for future generations of aspiring culinarians and industry executives.</p> <br/> <h3>Top Ten Culinary Mistakes</h3> <ol> <li>Choosing recipes that require a level of skill beyond your comfort level. Keep it simple and enjoyable. (Use books and resources that outline step-by-step processes.)</li> <li>Poor time management. Assemble your ingredients in advance (known as <i>mise en place</i>) and review the recipe before you start cooking so that the ingredients are added at the appropriate cooking time.</li> <li>Not evaluating the nutritional value of a menu. A balanced menu is healthier and easier to digest.</li> <li>Not adapting a recipe to seasonal produce. Seasonal produce is readily available and often more affordable. <li>Unsharpened knives and poor equipment. Keep your knives and equipment in good working order. <li>Using a pot or pan that is too large or too small. The proper pan size aids in producing the desired results. <li>Fear of using high heat. Using heat that is too low will encourage sticking, especially with starchy foods. <li>Never use a wet towel to remove a dish from the oven. <li>Piercing meats while cooking. This releases the juices and dries out the meat. <li>"My dish doesn't look like the one in the picture!" It's okay. It's your <i>pièce de résistance</i>! </ol> <br/> <h3>Top Ten Most Popular/Impactful Culinary Tricks</h3> <ol> <li>Assemble all of your ingredients before you begin cooking (<i>mise en place</i>).</li> <li>Always use a sharp knife. There will be fewer risks for accidents.</li> <li>Apply pressure with your hand to the flat part of the knife blade to crush garlic.</li> <li>When preparing a <i>mirepoix</i> for soups and stews, the vegetables should be cut to the same size and form to ensure even cooking. (<i>Mirepoix</i> is usually onions, celery, carrots, and sometimes green peppers.)</li> <li>To keep herbs fresh, refrigerate them in a damp paper towel.</li> <li>Rub half of a cut lemon on fruits and vegetables to prevent browning.</li> <li>When boiling eggs, add a handful of coarse salt to the boiling water. The eggs will be easier to peel.</li> <li>Save the browned bits of sautéed meats and vegetables from the pan to make gravy.</li> <li>To make perfect whipped cream, make sure that the bowl and beater are cold.</li> <li>Place a dish towel under the bowl when whipping by hand. This keeps the bowl steady and prevents surface scratches.</li> </ol> </div> | *$57.84 |
 | Shiatsu Theory and Practice, 3e
Brand: Churchill Livingstone
This fully revised and refocussed new edition builds upon its reputation as the core textbook for serious students of shiatsu. Written by a well-known and highly respected author and practitioner within the field, Shiatsu Theory and Practice is a complete introduction to the theory and practice of Zen shiatsu, drawing in detail on the theoretical foundation of both Traditional Chinese Medicine and five element theory. Beresford-Cooke explains the strands of theory in a way which makes their integration into practice clear and rational and step-by-step descriptions of treatment routines and techniques and the inclusion of case histories showing application of theory to practice fully equip the student to practice with confidence.<br><br>The text is supported by full colour photographs and illustrations and a DVD containing videoclips of techniques, routines in the four positions and how to treat individual points and meridians. Detailed descriptions and illustrations of meridians, point locations and functions are included, and these are shown alongside salient underlying anatomy. It will also have an Evolve site containing exercises and activities, web links, content updates, appendices for each chapter - extra resources and information related to the chapter content. Instructor lesson plans with learning objectives, key terms and chapter focus for each chapter; homework; testbank of questions. | *$62.79 |
 | The Omnivore's Dilemma: A Natural History of Four Meals
Brand: Penguin Audio
<DIV><p>"What should we have for dinner?" To one degree or another this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't-which mushrooms should be avoided, for example, and which berries we can enjoy. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance. The cornucopia of the modern American supermarket and fast-food outlet has thrown us back on a bewildering landscape where we once again have to worry about which of those tasty-looking morsels might kill us. At the same time we're realizing that our food choices also have profound implications for the health of our environment. <strong>The Omnivore's Dilemma</strong> is bestselling author Michael Pollan's brilliant and eye-opening exploration of these little-known but vitally important dimensions of eating in America.</p> <p>Pollan has divided <strong>The Omnivore's Dilemma</strong> into three parts, one for each of the food chains that sustain us: industrialized food, alternative or "organic" food, and food people obtain by dint of their own hunting, gathering, or gardening. Pollan follows each food chain literally from the ground up to the table, emphasizing our dynamic coevolutionary relationship with the species we depend on. He concludes each section by sitting down to a meal—at McDonald's, at home with his family sharing a dinner from Whole Foods, and in a revolutionary "beyond organic" farm in Virginia. For each meal he traces the provenance of everything consumed, revealing the hidden components we unwittingly ingest and explaining how our taste for particular foods reflects our environmental and biological inheritance.</p> <p>We are indeed what we eat-and what we eat remakes the world. A society of voracious and increasingly confused omnivores, we are just beginning to recognize the profound consequences of the simplest everyday food choices, both for ourselves and for the natural world. <strong>The Omnivore's Dilemma</strong> is a long-overdue book and one that will become known for bringing a completely fresh perspective to a question as ordinary and yet momentous as What shall we have for dinner?</p> <p>A few facts and figures from <strong>The Omnivore's Dilemma: A Natural History of Four Meals</strong></p> <ul> <li> <div>Of the 38 ingredients it takes to make a McNugget, there are at least 13 that are derived from corn. 45 different menu items at Mcdonald’s are made from corn.</div> </li> <li> <div>One in every three American children eats fast food every day.</div> </li> <li> <div>One in every five American meals today is eaten in the car.</div> </li> <li> <div>The food industry burns nearly a fifth of all the petroleum consumed in the United States¯more than we burn with our cars and more than any other industry consumes.</div> </li> <li> <div>It takes ten calories of fossil fuel energy to deliver one calorie of food energy to an American plate.</div> </li> <li> <div>A single strawberry contains about five calories. To get that strawberry from a field in California to a plate on the east coast requires 435 calories of energy.</div> </li> <li> <div>Industrial fertilizer and industrial pesticides both owe their existence to the conversion of the World War II munitions industry to civilian uses—nerve gases became pesticides, and ammonium nitrate explosives became nitrogen fertilizers.</div> </li> <li> <div>Because of the obesity epidemic, today’s generation of children will be the first generation of Americans whose life expectancy will actually be shorter than their parents’ life expectancy.</div> </li> <li> <div>In 2000 the UN reported that the number of people in the world suffering from o...</DIV></div> | *$25.27 |
 | Lucky Peach: Issue 1
Brand: McSweeney's Insatiables
<DIV><I>Lucky Peach</I> is a new journal of food writing, published on a quarterly basis by McSweeney’s. It is a creation of David Chang, the James Beard Award–winning chef behind the Momofuku restaurants in New York, <I>Momofuku</I> cookbook cowriter Peter Meehan, and Zero Point Zero Productions—producers of the Travel Channel’s Emmy Award–winning <I>Anthony Bourdain: No Reservations</I>.<BR><BR>The result of this collaboration is a mélange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format. Recipes will defy the tired ingredients-and-numbered-steps formula. They’ll be laid out sensibly, inspired by the thought process that went into developing them.<BR><BR>Each issue will focus on a theme (Issue One’s theme is “Ramen”), with contributions from Harold McGee, Ruth Reichl, John T. Edge, Todd Kliman and a cavalcade of other writers and artists. The reader will meander through arguments about the superiority of yellow alkaline noodles over Italian egg pasta; a taxonomy of ramen-package characters; an eating tour of Japan helmed by an over-stuffed and nauseated, but nevertheless intrepid, David Chang; and a booze-fueled rant on mediocrity in American cuisine with chefs Chang, Bourdain, and Wylie Dufresne set in the Spanish Basque country.<BR><BR>The aim of <I>Lucky Peach</I> is to give a platform to a brand of food writing that began with unorthodox authors like Bourdain, resulting in a publication that appeals to diehard foodies as well as fans of good writing and art in general.</DIV> | *$187.50 |
 | Professional Cake Decorating
Brand: Wiley
<b>Everything you need to create stunning cake decorations</b><p>Cake decorating is an art with specific skills that must be studied and practiced before they can be mastered. <i>Professional Cake Decorating</i> is the first guidebook, reference, and at-your-fingertips resource to the special methods and techniques unique to cake decorating.<p><i>Professional Cake Decorating</i> is:<ul><li>a comprehensive set of lessons designed to teach the skills needed in cake decorating, including basic, intermediate, and advanced piping skills; hand modeling; and gumpaste flowers<li>a powerful tool for making dramatic improvements in the overall look and design of cakes<li>a valuable training handbook and resource for bakers and decorators<li>a comprehensive reference of successful professional skill sets</ul><p>Using more than 200 step-by-step and finished cake color photographs, as well as over 125 illustrations, this highly visual book covers a wealth of techniques for cake borders, piped flowers, cake writing and piping, royal icing designs, marzipan fruits and figurines, rolled icing, floral patterns, petit fours, gumpaste floral art and design, and much more. Thorough coverage also includes such foundation skills as making shells, rosettes, reverse shells, zigzags, fleur-de-lis, rope, garlands, scrolls, rosebuds, and other confectionary designs.<p>Complete with more than three dozen tried-and-tested recipes, <i>Professional Cake Decorating</i> is the only book that places the rewards of thirty years of training, traveling, teaching, and private practice in your hands! It is a must-have for today's bakers, cake decorators, specialty shop owners, and independent cake designers. | *$58.36 |
 | Brewing Yeast and Fermentation
Brand: Wiley-Blackwell
<b>Now Available for the First Time in Paperback!</b><p>This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective.<br><p><br><p>Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions.<br><ul><br><li>Definitive reference work and practical guide for the industry. <br><li>Highly commercially relevant yet academically rigorous. <br><li>Authors from industry leading brewers.</li></ul> | *$72.45 |
 | Mrs. Beeton's Book of Household Management
Brand: Benediction Classics
Mrs Beeton reigned supreme among the writers of domestic manuals in the Victorian era. Much more than just a cookery book, or even a guide to household management, her Book of Household Management is full of historic and literary anecdotes - she aimed to give her readers a thorough education. Today it is more than just a historical curiosity; as well as a great sourcebook for nineteenth century recipes, it also provides a fascinating insight into the lives of the people of its time and is a thoroughly entertaining read. This is a new edition (not a scan) of the 1861 text; it is unabridged and includes all the original illustrations in black and white. | *$55.80 |
 | On Baking: A Textbook of Baking and Pastry Fundamentals
Brand: Pearson
<P style="MARGIN: 0px"><I>On Baking, Third Edition</I> brings a fresh new design and 350+ new images to the “fundamentals” approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the “hows” and “whys,” starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management.</P><P style="MARGIN: 0px"><I>On Baking, Third Edition</I> brings a fresh new design and 350+ new images to the “fundamentals” approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the “hows” and “whys,” starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management.</P> | *$90.75 |
 | Fine Chocolates Great Experience 3: Extending Shelf Life
Brand: Lannoo Publishers (Acc)
A new edition of the best-selling 'Fine Chocolates'. | *$66.27 |
 | Health Behavior Change Text and Evolve eBooks Package, 2e
Brand: Churchill Livingstone
<p>* 2011 BMA Awards - Highly Commended in Health and Social Care *</p> <p>This package provides you with the book plus the eBook - giving you the printed book, plus access to the complete book content electronically. Evolve eBooks allows you to quickly search the entire book, make notes, add highlights, and study more efficiently. Buying other Evolve eBooks titles makes your learning experience even better: all of the eBooks will work together on your electronic "bookshelf", so that you can search across your entire library of Nursing eBooks.</p> <p>Engagingly written by three experts with worldwide reputations in the field, <i>Health Behavior Change</i> presents an exciting method which can be used to helps patients change their behaviour in both hospital and community settings. The method is applicable to any behaviour, such as overeating, physical inactivity and smoking or with patients struggling with the consequences of chronic conditions like diabetes and heart disease. Using brief, structured consultations with the client, the practitioner encourages the patient to take charge of decision-making concerning their health. It relies upon partnership between professional and patient rather than dominance of one over the other and is carried out in a spirit of negotiation rather than confrontation. The text clearly outlines the fundamental principles behind the method while applying it to practice. Problems of resistance and lack of motivation are explored and practical strategies to manage them are suggested. The patient is at the centre throughout. Short case examples and dilemmas from clinical settings ground the method in the reality of practice.</p> | *$55.33 |
 | International Cuisine, (Unbranded)
Brand: Wiley
<b>The Best Tool for Learning About the Diversity of Cuisine from Around the World</b><p>Increasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors—whether in national dishes or creative culinary fusions. Anyone entering the foodservice industry today must be prepared to meet this growing demand. Taste truly has gone global.<p>With its comprehensive approach, <i>International Cuisine</i> explores countries and regions, cultures, and ingredients, and describes the crucial role they play in different world cuisines. This comprehensiveand engaging resource gives readers an introductory knowledge of food cultures from five continents, as well as the Caribbean and British Isles.<p><i>International Cuisine</i> features:<ul><li>A total of 415 authentic recipes, representing all countries and regions discussed<li>Recipes formulated for current practices and available ingredients, including step-by-step instructions<li>Beautiful color photographs illustrating finished dishes<li>An emphasis on sustainability and how locally grown foods enhance cuisines<li>Coverage of history, geography, and people alongside recipes and cooking techniques<li>Detailed ingredients lists and culinary glossaries for each country or region discussed</ul><p>Clearly presented and enjoyable to read, <i>International Cuisine</i> provides students, teachers, and professionals in foodservice a window to a wide variety of the world's cuisines.<p>The Art Institutes (artinstitutes.edu), with more than forty educational institutions located throughout North America, have provided an important source of culinary arts, design, media art, and fashion programs for professionals for more than forty years.<p>Since 1991, <b>The International Culinary Schools at The Art Institutes</b>, with their more than thirty locations, have offered exciting programs in culinary arts featuring a professional kitchen environmentand, in some locations, fully operational restaurants. Students work alongside instructors to learn and perform the hands-on skills chefs use each day. Based on classical Escoffier, Asian, and Latin culinary techniques, with an emphasis on progressive trends and practices, the curriculum is designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines. | *$44.55 |
 | Hospitality Manager's Guide to Wines, Beers, and Spirits (2nd Edition)
Brand: Prentice Hall
This introduction to the history, science and varieties of alcoholic beverages is essential for today’s hospitality manager. Written as a practical guide, this book helps managers understand wines, beers and spirits–from the history of alcohol to the marketing and selling of it. The user-friendly approach teaches wine by the grape, beers by the type of yeast used in fermentation, and spirits by breaking them into two categories (aged or non-aged and fruit or grain-based). This edition includes a new forward by Ken Rubin, a logical reorganization of early chapters, and material devoted to the management and marketing of beverage operations. | *$65.00 |
 | Wine Marketing & Sales, 2nd Edition
Brand: Wine Appreciation Guild
How can a small winery possibly compete with the marketing ware chests of massive wine companies? How can it hope to capture the over-stimulated mindshare of the modern consumer? By being strategic. Many have succeeded at it. And by being educated so can the owner of even the newest and smallest startup.<br><br>This completely revised and updated edition to the bestselling book puts the vast bank of wine marketing knowledge within reach of industry novices, and fresh, practical and powerful strategies into the hands of veteran brand managers and marketing professionals, with100 pages of new and expanded material in such topics as importing and exporting, logistical management, marketing your tasting room and wine region as a prime tourist destination, how to generate greater retail sales, and how to grab the benefits, while avoiding the dangers, of Wine 2.0, social networking and viral marketing. | *$44.88 |
 | The Essential Guide to Cake Decorating (Cookery)
Brand: Merehurst
The newcomer to cake decorating will be encouraged to great things by this colourful title, while more experienced decorators will be excited by the choice of recipes and techniques. Whether it's a simple chocolate buttercream house for a child's sticky birthday party, or a royal-iced wedding cake for fifty guests, the clear instructions and beautiful photography will reassure and inspire. | *$385.00 |
 | Easy, Fabulous Bread Making: A collection of quick, no-knead, homemade bread recipes
Brand: CreateSpace
Close your eyes and imagine the smell of fresh bread wafting under your nose. Are you smiling yet? One of life's greatest pleasures is sinking your teeth into a buttery slice of crusty bread, still warm from the oven. And yet there is, especially in the United States, almost a universal carelessness about the quality and taste of the bread that we eat on a daily basis. People eat the most appalling trash imaginable, and accept it as a matter of course. The normal bread in an American household is a pasty white bread that is more air than food, devoid of nutrients, and stuffed with chemicals so it has a longer shelf life. And it tastes bad. The recipes in this book make a homemade bread with complex flavor, no harsh yeast taste, and they require no kneading or hard work. You can have fresh, delicious bread every day, without fuss or muss. | *$13.67 |
 | Lulu's Provencal Table: The Exuberant Food and Wine from the Domaine Tempier Vineyard
Brand: Ten Speed Press
Of all of the culinary treasures that Richard Olney brought home from France for his American audience, the spritely and commanding Lulu Peyraud is perhaps the most memorable. A second-generation proprietor of Provence's noted vineyard Domaine Tempier, and producer of some of the region's best wines and meals, Lulu has for over 50 years been Provence's best-kept secret. Mother of seven, Lulu still owns and operates Domaine Tempier with her family, serving up wit and warmth with remarkable food year-round at the vineyard. Hosting a parade of American tastemakers like Alice Waters, Paul Bertolli, Gerald Asher, Paula Wolfert, and Kermit Lynch through the years, Lulu has willingly shared her sweeping culinary knowledge, wisdom, and resourcefulness with anyone who stopped by. <br><br>In <i>Lulu's Provençal Table</i>, Olney, who shared an unguarded friendship with Lulu, relays the everyday banter, lessons, and over 150 core recipes that have emerged from her kitchen. Peppered with over 75 photographs, Olney's tribute aptly celebrates the spirit and gifts of this culinary legend. | *$70.00 |
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