 | Puerto Rico True Flavors
Brand: Tropical Dining Press
Presenting traditional recipes of Puerto Rican cuisine, updated for the 2st century home cook, while remaining grounded in indigenous ingredients. A must for anyone interested in Latino cooking. | *$98.88 |
 | But Always Fine Bourbon : Pappy Van Winkle and the Story of Old Fitzgerald
Brand: Limestone Lane Press
"But Always Fine Bourbon" is the story of the Stitzel Weller Distillery, which, for a large part of the 20th century was known for making the finest bourbon in the world. It's the tale of the Van Winkle family, of the legendary "Pappy" Van Winkle, of an era when businesses were still run by larger-than-life men who had other priorties than maximizing the bottom line. It's the story of the American Dream: the creation of a family company, so common a part of this country's history, but now disappearing in our age of mergers and acquisitions. It's a story anyone with an interest in bourbon, or Kentucky, or the history of this country will relish. The book is filled with large beautiful photographs. | *$169.99 |
 | Michel Roux's Finest Desserts
Brand: Rizzoli
The creation of superlative desserts and pâtisserie is the greatest passion in Michel Roux's life. This book is the culmination of his 35-year career, a personal selection of 150 of his favorite desserts, ranging from the simplest mixed fruit recipes such as <i>Red Berries</i> and <i>Candied Orange Beads</i> to impressive dishes for special occasions such as <i>Marbled Peppermint and Chocolate Soufflés</i>, are perfected versions of classics; others, like <i>Love Nests with Redcurrant Pearls</i>, are completely original creations. All are regular features on the menu at The Waterside Inn, Michel Roux's Michelin three-starred restaurant at Bray in Berkshire.<br><br>In this book, Michel Roux displays his matchless skill in the art of making desserts and discloses to the reader professional secrets which will ensure perfect results. After an invaluable introduction detailing essential equipment and ingredients, the book begins with a section on basic recipes including pastry, meringue, and sponge bases, which provide the foundation for flawless masterpieces.<br><br>Every recipe is laid out in the most accessible and easy-to-follow way, giving full details of ingredients, special equipment, and a comprehensive description of the method of preparation. In addition, many of the recipes can be made in advance, as Michel Roux explains; storage and freezing times are also given. Martin Brigdale has photographed over 60 of the dishes in color, including close-ups of intermediate stages of preparation, and several important techniques are show in step-by-step detail.<br><br>This superb selection will become the ultimate collection of desserts for the home cook, as well as an essential reference book for all aspiring chefs.<br> | *$128.00 |
 | Mrs. Richter's Cook-Less Book: The Original Raw Food Recipe's From The Original Raw Food Restaurant!
Brand: CreateSpace
Enjoy preparing, serving and eating the same meals that Vera and John Richter offered in the 'first raw food' restaurant, The Eutropheon. No matter if you're going to start your own Raw Restaurant, attend a Raw Pot Luck or just want to demonstrate that uncooked - live food can be every bit as exciting as a French Bistro this is the book for you. No one in your family will ever complain again about another 'raw meal raw deal'. Trained by Dr George Drews, the Richters were pioneers in the Raw Food Movement. Their knowledge is best taken direct from the source: in their own words. "Nature cures, not the physician" These recipes are simple, economical and totally satisfying - say good bye to your oven! | *$9.95 |
 | Wine Microbiology: Practical Applications and Procedures
Brand: Springer
Winemaking from the vineyard to shipment of the bottled product is a series of challenges for winemaking staff. The introductory narrative of this book is designed to be an overview, from the wine microbiologistâs point of view, of those critical junctures in the process (CCPs) that are of concern in wine quality as well as intervention/control programs to address them. The second edition of Wine Microbiology builds upon the foundation of its highly successful predecessor with emphasis on modern molecular methods. It has been revised and updated with recent data and conclusions in all chapters. | *$86.91 |
 | 365 Bottles of Beer for the Year Page-A-Day Calendar 2010 (Page-A-Day Calendars)
Brand: Workman Publishing Company
Cheers to beer! The fresh and powerfully hopped Moylander Double IPA. The Jolly Pumpkin Madrugada Obscura Dark Dawn Stout, with its artisan barrel sourness and decadent bittersweet chocolate. Plus classics like Celebrator Doppelbock, the beautifully balanced Czech Rebel, and the deceptively smooth Double Dead Guy. From Charles Papazian, president of the Brewer's Association, <i>365 Bottles of Beer</i> recommends hundreds of fantastic lagers, ales, porters, stouts, and seasonal brews, and presents homebrew recipes, beer facts, trivia, and more. For the beer lover, it's a year of captivating discovery.<br> | *$798.99 |
| | La Technique: An Illustrated Guide to the Fundamental Techniques of Cooking
Brand: Pocket Books | *$324.58 |
 | The Cambridge World History of Food (2-Volume Set)
Brand: Cambridge University Press
An undertaking without parallel or precedent, this monumental two-volume work encapsulates much of what is known of the history of food and nutrition throughout the span of human life on earth. It constitutes a vast and essential chapter in the history of human health and culture. Ranging from the eating habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum of foods that have been hunted, gathered, cultivated, and domesticated; their nutritional makeup and uses; and their impact on cultures and demography. It offers a geographical perspective on the history and culture of food and drink and takes up subjects from food fads, prejudices, and taboos to questions of food toxins, additives, labeling, and entitlements. It culminates in a dictionary that identifies and sketches out brief histories of plant foods mentioned in the text--over 1,000 in all--and additionally supplies thousands of common names and synonyms for those foods. The essays in this volume are the work of 220 experts in fifteen countries, in fields from agronomy to zoology. Every chapter is accompanied by bibliographical references. The volumes are organized in the following sections: 1. A determination of what our Paleolithic ancestors ate during their stay on the planet (over 99 percent of the time humankind has lived on earth). 6 chapters 2. An extensive treatment of the domestication and development of each of humankind's staple foods. 60 chapters 3. The history of our dietary liquids from beer through soft drinks to water. 13 chapters 4. Studies on the discovery of vitamins, minerals, proteins, fats, and the essential fatty acids along with a look at what they do for us. 37 chapters 5. A history of food and drink for all of the countries in the world. In addition there is a chapter on culinary history. 23 chapters 6. Historical issues involving human health, such as nutrition and mortality decline, height and nutrition, infection and nutrition. 18 chapters 7. Contemporary food-related policy issues are treated in this penultimate section of the work. Examples include chapters on food labeling, food biotechnology and the RDAs. 13 chapters 8. The last section of the work is a food-plant dictionary with over 1,000 entries that emphasize history and usage. The dictionary also includes over 4,000 synonyms for the names of plant food. Here readers well-informed about potatoes or asparagus can learn about lesser-known or strictly regional foods such as ackee or zamia and--among the thousands of synonyms provided--can discover that an aubergine is an eggplant, that "swedes" are rutabagas, and that "bulgar" comes from bulghur, which means "bruised grain." | *$202.25 |
 | Favorite Recipes from Guatemala
Brand: Editorial Laura Lee
This collection includes recipes that can be prepared for daily meals or for festive occasions. It has a strong emphasis on indigenous foods with corn, tomato, and chiles. Separate chapters provide recipes for tortillas, sauces, snacks, & salads; vegetables and side dishes; soups & stews; other main dishes; desserts; and beverages. Some recipes are variations of dishes enjoyed in much of Latin America. It includes an introductory essay by Vincent Stanzione, "People of Corn: You Are what You Eat," and illustrations by Angelika Bauer. Many foods, including tortillas, beans, tamales, and paches are still made in the ancient way using clay cooking implements over a wood fire. However, excellent results and a smoke free kitchen are assured with gas and electic stoves and metal pots and iron skillets. | *$620.00 |
 | Pizza (Mitchell Beazley Food S.)
Brand: Octopus Publishing Group
La Pizza is a passionate account of the history of the Neapolitan pizza and the city itself. The pizza was born amid the poverty and exuberance of Naples. The classic Margherita and Marinara pizza are linked not only to the city's fresh produce of tomatoes, garlic, mozzarella, olive oil, and basil, but also to its history, religion, mythology, and street life. The author passionately relates the history of the pizza, from its origins as the food of the poor to its current status as the whim of the wealthy. 180 photographs beautifully evoke the street atmosphere, from the Vespas that swish by to the pizzerias where dough rises and wood burns steadily in the wood-fired ovens, where people flock at lunch time to eat the best pizza in the world. The book features 30 delicious recipes for all the classic, authentic pizzas you would expect, as well as modern twists, all based on genuine southern Italian ingredients. | *$169.99 |
 | Cocina al minuto / Cook in a minute: Las Mejores Recetas De La Cocina Cubana / the Best Cuban Recipes (Biblioteca / Library) (Spanish Edition)
Brand: Jorge a Mestas Ediciones | *$1,146.67 |
 | The Red Wine Headache Cookbook: Over 300 Simple and Delicious Recipe Ideas, Using Scientifically Tested Low Histamine Ingredients
Brand: Nucleus Books
Imagine a diet without meat: Quite easy, yes? Lots of people are vegetarian. Maybe you're one of them. Now imagine that diet without any cheese either - or tomatoes, or mushrooms, or nuts, or the popular meat substitutes. You're beginning to see the challenge faced by sufferers of Histaminosis every day. <P>Histaminosis (sometimes called Histamine Intolerance,) isn't some rare and exotic malady: There's a one in ten chance that you have it. Throughout the developed world, millions of people suffer food-borne histamine intolerance, making them feel rotten every day. Yet the symptoms are so common, and so varied, that most sufferers don't even know they're affected. They just know that they feel terrible most of the time. <P>Like an allergy, Histaminosis is a spectrum disorder: At the "mild" end, are those people who get allergy-like symptoms such as itching, hives, or a headache after drinking a glass of red wine; while at the severe end are those at risk of scrombroid poisoning, anaphylaxis and death. Most sufferers are somewhere between the two; enduring life marred by digestive problems, bloating, stomach pain, heartburn, acid reflux, IBS, tension or cluster headaches, migraines, PMT/PMS, heart palpitations (Arrhythmia), low blood pressure, hives (Urticaria), eczema, hay fever, asthma, or a dozen other apparently "idiopathic" complaints. In desperation, they resort to painkillers, antihistamines and antidepressants: none of which solve the problem, and which in the longer term actually make matters worse. <P>As with coeliac disease, Histaminosis medicines are only effective when combined with a modified diet. Indeed, most sufferers can manage their symptoms by diet alone. However, the foodstuffs that must be restricted are many of the staples of the modern western lifestyle; leaving frustrated sufferers wondering, "What can I eat?" | *$259.00 |
 | Vegetables by Forty French Chefs
Brand: Flammarion
Thirty-five of France's most prominent chefs share recipes that will make even the most resistant vegetable snubber reach for a fork. The chefsâincluding pastry god Pierre Hermé, l'Arpège's elegant Alain Passard, and grande dame of Parisian cuisine Hélène Darrozeâcreate eye-catching and satisfying recipes with vegetables ranging from spinach and broccoli to rhubarb and sweet peas, from leeks and beets to fennel and artichokes. Vegetables offers a fresh, new view of French culinary trends. Vegetables opens with a vegetable patch tour featuring Joël Thiébault, a respected French farmer who delivers his amazing produce to the doorsteps of prominent French foodies including cookbook maven Patricia Wells. Joël offers tips for growing your own produce or selecting the best vegetables at market, along with the history and nutritional properties of the featured vegetables. | *$999.99 |
 | A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era As Seen in Hu Sihui's Yinshan Zhengyao (Sir Henry Wellcome Asian Series)
Brand: BRILL
Paul D. Buell, Ph.D. (1977) in History, University of Washington, Seattle, is Wissenschaftlicher Mitarbeiter at the Horst-Grtz-Stiftungs-Institut, Berlin. He has published extensively on the history of the Mongols including an Historical Dictionary of the Mongol World Empire (Scarecrow, 2003). E. N. Anderson, Ph.D. (1967) in Anthropology, Professor Emeritus of Anthropology, University of California, Riverside. A specialist in ethnobiology and human ecology with extensive field work, he is the author of Floating World Lost (University Press of the South 2007).Charles Perry, B.A. (1964) in Middle East Languages, University of California, Berkeley, is a Los Angeles-based writer specializing in the food history of the Islamic world. His writings include Medieval Arab Cookery (Prospect, 2000), with A.J. Arberry and Maxime Rodinson. | *$130.17 |
 | Food and Culture: A Reader
Brand: Routledge
<P>Food touches everything important to people: it marks social difference and strengthens social bonds. Common to all people, it can signify very different things from table to table. </P> <P><EM>Food and Culture</EM> takes a global look at the social, symbolic, and political-economic role of food. The stellar contributors to this reader examine some of the meanings of food and eating across cultures, with particular attention to how men and women define themselves differently through their foodways. Crossing many subjects, this innovative, first-of-its-kind in the field includes the perspectives of anthropology, history, psychology, philosophy, politics, and sociology. This is the classic text in the field, updated for the first time in a decade, and hailed as the "bible" in the field. A must use for any course on the anthropology or sociology of food. This book comes with a companion website, which you can visit at www.routledge.com/textbooks/978041597777 7</P> | *$136.84 |
| | On Cooking: A Textbook of Culinary Fundamentals and MyCulinaryLab -- Valuepack Access Card -- for On Cooking Package (5th Edition)
Brand: Prentice Hall
<P style="MARGIN: 0px">0131392433 / 9780131392434 Â On Cooking: A Textbook of Culinary Fundamentals and MyCulinaryLab -- Access Card </P> <P style="MARGIN: 0px">Â </P> <P style="MARGIN: 0px">Package consists of </P> <P style="MARGIN: 0px">0135053110 / 9780135053119 MyCulinaryLab -- Valuepack Access Card -- for On </P> <P style="MARGIN: 0px">013715576X / 9780137155767 On Cooking: A Textbook of Culinary Fundamentals</P> | *$132.52 |
 | Concepts in Wine Chemistry
Brand: Wine Appreciation Guild
World renowned physical chemist who is a practicing winemaker and university professor. Author of the best selling Winery Technology & Operations. This is the product of his years of research and practical winemaking experience. The state-of-the art and science based on all current literature is covered. All aspects of the chemistry of wine and its production based on the components and transformation of grape juice and the chemical changes of fermentation, aging, cellaring and packaging. Emphasis is on the current knowledge of improving wine quality. | *$79.95 |
| | Fermented Foods of the World: A Dictionary and Guide
Brand: Butterworth-Heinemann | *$238.26 |
 | 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> | *$500.00 |
 | Once Upon a Tart . . .: Soups, Salads, Muffins, and More
Brand: Knopf
A cookbook in the tradition of <i>The Silver Palate</i> and <i>The Barefoot Contessa</i> . . . <br><br>In New York City, famous for its food and restaurants, locals are reverential about the bakeshop and café Once Upon a Tart. For more than a decade, they have been lining up at the store mornings and afternoons, waiting patiently for their signature scones, muffins, soups, salads, sandwiches, cookies, andâof courseâtarts. And pretty much since the day the café opened, patrons have been askingâsometimes beggingâthe proprietors for their sweet and savory recipes. Good news: the wait is over.<br><br>In <i>Once Upon a Tart</i>, the caféâs founders and co-owners, Jerome Audureau (a New Yorker via France) and Frank Mentesana (a New Yorker via New Jersey), go public with their culinary secrets (âWe donât have any,â says Frank. âThatâs our biggest secret of allâ) and recipes. They also tell their inspiring success story, from selling tarts wholesale out of a warehouse in Long Island City to opening their now-famous outpost in Soho.<br><br>In nine delicious chapters ranging from savory tarts to cookies, the authors instruct and advise home cooks on everything from how to make the flakiest tart crust (âkeep the dough coldâ) to making sandwiches (âcondiments are keyâ) to how to diet (âyou want half the calories, eat half the sconeâ). <i>Once Upon a Tart</i> is packed with more than 225 easy-to-prepare recipes, including all the store classics that have earned Frank and Jerome the devotion of their customers: Caramelized-Leek-and-Celery Tart, Creamy Carrot Soup with Fresh Dill, Pork Loin Sandwich with Frisée and Rosemary-Garlic Aioli, Buttermilk Scones with Dried Currants, BananaâPoppy Seed Muffins, and Strawberry-Rhubarb Tart with Crisp Topping.<br><br>Says Frank, âWe believe that deep down, everyone is a cook.â Adds Jerome, âAnd that a little butter in your life is a good thing.â | *$189.00 |
 | Handbook of Vegetable Preservation and Processing (Food Science and Technology)
Brand: Marcel Dekker
Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation. <BR> | *$236.13 |
 | Professional Baking 5th Edition College Version w/CD-ROM with Study Guide Visual Food Lover's Guide and Professional Baking Methods Cards (4) Pkg Set
Brand: John Wiley & Sons | *$136.25 |
 | My New Orleans: The Cookbook
Brand: Andrews McMeel Publishing | *$45.50 |
 | The Art of Making Fermented Sausages
Brand: Outskirts Press
<br><br><b>The Art & Secrets of Making Fermented Sausages Revealed!</b><br><br>The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. For thousands of years we have been making dry fermented meats without any understanding of the process involved. Only in the past 60 years, sufficient advances were made in the field of meat science which explained the fermentation and drying of meats. Until then, the manufacturing process was shrouded in secrecy, and was more a combination of art and magic than a solid science. They were highly technical papers, that were published in Food Technology journals, unfortunately these works were written in such difficult terms, that they were beyond the comprehension of the average sausage maker.<br><br>Thus, was born the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist making products at home. Technical terms were substituted with their equivalent but simpler meanings, and to get the reader started fifty detailed recipes are included. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions. | *$19.95 |
| | The Ultimate Italian Pastries
Brand: Cool Hand Communications | *$9.95 |
 | Port and the Douro (Classic Wine Library)
Brand: MITCH
<DIV>Fully revised and updated in its second edition, <I>Port and the Douro</I> recounts the fascinating history of the Port region and explores the vineyards, grape varieties, and the many styles of port available. It describes all aspects of the beverageâs production, and includes a directory of producers, as well as details about the key vintages. Expert Richard Mayson also examines the prospects for port in the 21st century.<BR><B>Â </B><BR><B>Â </B><BR>Â </DIV> | *$158.00 |
 | White Heat
Brand: Octopus Publishing Group
Once in a blue moon a book is published that changes irrevocably the face of things. "White Heat" is one such book. Since it was originally produced in 1990, it has gone on to become one of the most enduring classic cook books of our time. With its unique blend of outspoken opinion, recipes, and dramatic photographs, "White Heat" captures the magic and spirit of Marco Pierre White in the heat of his kitchen. | *$114.79 |
 | 4000 Champagnes
Brand: Flammarion
<b>Winner of the Louis Roederer International Champagne Writer of the Year Award 2005</b><br><br>4000 Champagnes, unprecedented in scope, plunges readers into the culture, history, and potential of this treasured beverage. Rich in description and practical in its application, 4000 Champagnes is divided into two main sections. The first is a passionate and comprehensive account of the Champagne region and its wines. It includes chapters on champagne's history, winemaking methodology, growing conditions, food matches, labels, a tour of the towns and villages of the French region, and sparkling wines from across the globe. In the book's groundbreaking and expansive section of tasting notes, Richard Juhlin provides the reader with practical information culled from his personal experiences at over 4000 tastings. A detailed portrait of each champagne house precedes a rating and description of each of the wines tasted there. Such depth of insight from a single source has never before been available. Written in Juhlin's authoritative and often humorous voice, 4000 Champagnes is an indispensable buying and tasting tool and an entertaining account of the history of champagne. The book includes several "best champagnes" lists, champagne statistics, telephone numbers and addresses of thousands of champagne producers, and a glossary. 4000 Champagnes is the supreme guide to a drink that has come to epitomize luxury and elegance. | *$1,200.00 |
 | The Classic and Contemporary Recipes of Yves Thuris, French Pastry (Hospitality, Travel & Tourism)
Brand: Wiley
French Pastry is a truly comprehensive collection of the classic preparations of baking and pastry. Every page of this gloriously illustrated volume tempts the reader with the genius of master chef Yves Thuries. As beautiful as it is informative, this extraordinary volume includes over 520 mouth-watering finished desserts; over 120 classic foundation recipes; plus hundreds of exquisite colour photographs. | *$195.00 |
 | El maestro y Margarita (Spanish Edition)
Brand: Editorial Lectorum
Esta e sun anovela dentro de otra. Por un aparte, la llegada del diablo a Moscu y le repercusion que eso tiene en la vida de Margarita y su amante el Maestro, y por otra, la admirable novela escrita por el Maestro sobre Poncio Pilato y Jesucristo. | *$522.24 |
 | Exotic Tastes of Sri Lanka
Brand: Hippocrene Books
The breathtaking island of Sri Lanka lies in the Indian Ocean, separated from southeastern India by a mere 30-mile chain of shoals. This proximity to India has had an inevitable effect on Sri Lanka's cuisine, as did the successive Portuguese, Dutch, and British occupations. However, over the centuries the majority of these dishes have been modified to suit the local palate. Exotic Tastes of Sri Lanka highlights the gamut of flavors of this cuisine, which runs from hot and spicy to comforting and mild. <P>The chapters of Exotic Tastes of Sri Lanka are devoted to short eats (appetizers), salads, staples, vegetarian dishes, poultry, meat and egg recipes, seafood preparations, desserts, and sweetmeats (treats). An array of exotic ingredients that is key and integral to Sri Lankan cuisine enhances the dishes. For instance, gambooge, with its uniquely sour flavor, is often used in traditional seafood preparations like Fish Ambul Thiyal, while either grated coconut or coconut milk intensify most recipes, including Pumpkin Kalu Pol Curry. Local staples are delectable works of art, such as exquisite Stringhoppers, Hoppers, and Pittu. <P>Since the entrées revolve around the nation's favorite ingredient, rice, the loosely coined term "rice and curry" best describes Sri Lankan cuisine. Other staple ingredients include coconut (milk, oil, grated), as well as aromatic herbs and spices such as curry leaves, mint, coriander and fennel seeds, and cloves. Sri Lanka offers a particularly impressive repertoire of vegetarian and seafood preparations. <P>Sample menus, explanations of spice uses and availability, typical cooking techniques, and descriptions of traditional utensils complement the 157 recipes, all adapted for home cooks. | *$452.70 |
 | The Pasta Machine Cook Book
Brand: McRae Books
Caldecott Medal winner Simms Taback's vibrant illustrations and Harriet Ziefert's rhythmic text will have young readers prancing and dancing with delight. <em>Swing!</em> features animals on a jaunty walk to the zoo. This sturdy board book with lenticular artwork on the cover will get kids on their feet and keep them moving. | *$346.72 |
 | KitchenAid Great Baking and More
Brand: Publications International | *$9.98 |
 | Fundamentals of Stored-Product Entomology
Brand: Amer Assn of Cereal Chemists
This new reference discusses the fundamentals of stored-product entomology that need to be considered in planning, implementation, and evaluation of a pest management program. It is based on the review of an extensive database of references and many years of research on stored-product insect problems by the expert authors. With recent regulatory changes, consumers concern about pesticide residues in food, and food companies embracing IPM and alternative approaches for pest management, this book is timely. It provides the basic information needed to manage pests with and without the use of chemicals.<br><br><br>Managing pests requires a thorough understanding of insect biology, behavior, ecology, sampling, pros and cons of management options, and responses of insects to the various management options. This comprehensive book covers all of these topics, beginning with a discussion of the scope of stored-product entomology. It also provides insight into the diversity of foods and habitats utilized by stored-product insects, the types of economic losses attributable to them, and the ways in which an understanding of their biology can be used to study or manage these insects. Insect mobility, sources of insect infestation, sampling, life history, and population growth are discussed as well, as they play an important role in developing an effective sampling program. In addition, decision aids, the cost of management methods, and the resistance of insects to management methods are covered. <br><br>For insight into the thought process of choosing treatment options, eight pest management methods are thoroughly described, including a statement of the basic operating principle and background information. For help choosing various chemical and nonchemical methods for diverse situations, the advantages, disadvantages and implementation options for each method are given. Students, extension educators, consultants, food industry sanitarians and managers, legislators, regulators, and insect pest management professionals are sure to find information that will help them to improve pest management.<br><br>Excellent teaching tool!<br><br>Study questions at the end of each chapter<br><br>Suggested supplemental reading, including books, conference proceeding papers, literature reviews, research papers, government publications, and popular articles <br><br>General overview of the biology for a basic understanding of pest control issues<br><br>Guides the reader through the thought process of designing a pest control program or research study <br><br>Images of the most damaging of stored-product insect pest species for identification of families <br><br>Quick methods for distinguishing closely related stored-product insect species | *$134.88 |
 | The Chuck Wagon Cookbook: Recipes from the Ranch and Range for Today's Kitchen
Brand: University of Oklahoma Press
A cowboy's life is more than steers, saddles, and spurs. There is also food, and lots of it, cooked out in the open after a rugged day on the range. The tradition lives on in the West and at the National Cowboy and Western Heritage Museum. Here genuine chuck wagon cooks gather each spring to share recipes, stories, and real cowboy fare. This cookbook features their recipes along with a colorful history of ranch and range cooking. <P> Modern cowboy cooking blends simple, down-to-earth flavors with current tastes for a style that retains a distinct Western flavor. All the recipes included here have been adapted for home kitchens, but just in case, there are plenty of tips for preparing meals over an open fire. Ranging from classic cowboy favorites to the avant-garde in Western cuisine, these recipes demonstrate ranch-style cooking at its best. | *$39.95 |
 | The Classic Art of Viennese Pastry: From Strudel to Sachertorte--More Than 100
Brand: Wiley
Professional Cooking/Baking "This book is a resource and guide for all those who did not have the joy of learning the art of baking, side by side, from a mother or grandmother." Markus Farbinger The Culinary Institute of America From the Foreword | *$39.95 |
 | Best Loved Kitchenaid (Best Loved)
Brand: Publications International, Ltd.
For both kitchen novices and experienced chefs, KitchenAid Best-Loved Recipes is a cookbook to cherish. This definitive cookbook will allow you to master classics such as Chocolate Chip Cookies and Angel Food Cake, or explore new and exciting dishes such as Vegetarian Sushi Maki. With more than 200 recipes that run the gamut from enticing appetizers to decadent desserts, this book includes everything you'll need to make dishes your family and friends will never forget. 256 pages, including a handy cooking glossary. | *$143.28 |
 | World Encyclopedia of Champagne and Sparkling Wine, Revised and Updated Edition
Brand: Wine Appreciation Guild
The first in-depth guide to sparkling wines of the world from champagne to California, Italy to Australia and beyond. A facinating first section describes the history of sparkling wine and proves beyond any doubt that it was the English rather then the French who first produced a fizzy wine. The main body of the encylopedia is devoted to profiles of the world's sparkling wine produces accompanied by tasting notes, recommendations for drinking and good value for young money. Another section lists the author's personal selection of sparkling wines to drink for the Millennium. Beautifully illustrated and designed with over 600 full color photographs and illustrations, this is the ultimate book for those who love the good things in life and who want to discover the best was to welcome in the new year. Tom Stevenson is the world's leading authority on Champagne. He is the author of 14 books and winner of 21 literary awards, including 13 for his works on Champagne. He has been voted Wine Writer of the Year three times! | *$55.00 |
 | The Classic and Contemporary Recipes of Yves Thuris, Restaurant Pastries and Desserts (Hospitality, Travel & Tourism)
Brand: Wiley
Restaurant Pastries and Desserts introduces students to the techniques that have become the professional standard for pastry making in France. Included are more than 600 recipes and over 400 full-colour photographs that show the extraordinary desserts you can create. From fruit desserts to creme souffles and mousses, you can learn all you need to make some extraordinary desserts. | *$140.00 |
 | Craft Cider Making
Brand: Good Life Press
<DIV>This book is for anyone who wants to grow and to make good cider or even simple apple juice. Whether you have a back garden with a couple of apple trees, several acres of orchard deep in the countryside, or you're just 'getting apples from friends and neighbors every autumn, this book is for you. Here you can learn about the equipment you need, the techniques to use and just how they work as they do. You'll also learn what to do when things go wrong, and how to put them right! Packed with a wealth of practical experience and understanding, "Craft Cidermaking" is for beginners and old hands alike</DIV> | *$15.95 |
 | False tongues and Sunday bread: A Guatemalan and Mayan cookbook
Brand: M. Evans
The classic book of Guatemalan and Mayan recipes collected by noted author Copeland Marks. This book, originally published in 1985 and long out of print, is now available from Takoma Books. <P>This new hardcover reprint contains the complete text and illustrations from the original edition in a fine copy with a sewn binding and laminated pictorial boards for durablility and long-life. | *$253.98 |
 | The Big Book of Juices and Smoothies: 365 Natural Blends for Health and Vitality Every Day (The Big Book of...Series) (Spiral-bound)
| *$1,478.61 |
 | The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro Cuoco (The Art and Craft of a Master Cook) (Lorenzo Da Ponte Italian Library)
Brand: University of Toronto Press, Scholarly P
<p>Bartolomeo Scappi (c. 1500-1577) was arguably the most famous chef of the Italian Renaissance. He oversaw the preparation of meals for several Cardinals and was such a master of his profession that he became the personal cook for two Popes. At the culmination of his prolific career he compiled the largest cookery treatise of the period to instruct an apprentice on the full craft of fine cuisine, its methods, ingredients, and recipes. Accompanying his book was a set of unique and precious engravings that show the ideal kitchen of his day, its operations and myriad utensils, and are exquisitely reproduced in this volume.</p><p>Scappi's Opera presents more than one thousand recipes along with menus that comprise up to a hundred dishes, while also commenting on a cook's responsibilities. Scappi also included a fascinating account of a pope's funeral and the complex procedures for feeding the cardinals during the ensuing conclave. His recipes inherit medieval culinary customs, but also anticipate modern Italian cookery with a segment of 230 recipes for pastry of plain and flaky dough (<em>torte</em>, <em>ciambelle</em>, <em>pastizzi</em>, <em>crostate</em>) and pasta (<em>tortellini</em>, <em>tagliatelli</em>, <em>struffoli</em>, <em>ravioli</em>, <em>pizza</em>).</p><p>Terence Scully presents the first English translation of the work. His aim is to make the recipes and the broad experience of this sophisticated papal cook accessible to a modern English audience interested in the culinary expertise and gastronomic refinement within the most civilized niche of Renaissance society.</p> | *$98.00 |
 | Le Domaine de la Romanee-Conti
Brand: Lannoo Publishers (Acc)
A luxurious book, with brand new photography, on one of the world's most fascinating wine estates. | *$107.10 |
 | Handbook of Enology, Volume 1: The Microbiology of Wine and Vinifications (Volume 1, 2)
Brand: Wiley
The "Microbiology" volume of the new revised and updated <i>Handbook of Enology</i> focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making.<p>The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking. | *$149.66 |
 | Bacon Cookbook: 101 Recipes with Bacon
Brand: Cq Products
Fun foods, fun recipes, fun books. Each book has 101 recipes and every recipe is made with the title ingredient. Mix 'em, match 'em, collect all 10! | *$4.50 |
 | Sucr: The Recipes. Pastry Chef, Philippe Andrieu
Brand: Scriptum
<span><ul style="margin-top:0;margin-bottom:0;"> <li value="1"><span>A must-have book 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>Reveals the secrets of their savoury recipes for the first time ever</span></li></ul> <p><span> </span></p><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 1872, following a fire, the little bakery became a pastry shop and the decoration was then done by Jules Cheret, a famous painter and poster-designer of the time. Jeanne Souchard, Ernest Ladurée's wife, then had the idea of combining the Parisian café with a pastry-shop. She therefore created one of Paris' first tearooms.</span></p><p><span> </span></p><p><span>In 1993 Ladurée was bought by Francis and David Holder and became one of the best-known gourmet addresses in Paris, a veritable institution with its famous "macaron" as its emblem. In 1997 Ladurée opened a tea-room/restaurant on the prestigious Champs-Elysées, followed by another in the Printemps department store and on the Left Bank as well as the beginning of their international adventure with branches in London, Geneva, Monaco and Tokyo.</span></p><p><span> </span></p><p><span>In this book Michel Lerouet, the Chef at Ladurée, reveals 100 of the most famous Ladurée recipes, adapted for the general public. From duck foie gras with rose macaroon to vegetable tagliatelles with Ladurée tea and cardamom, as well as the taramasalata éclair with rose petals, the Chef presents us with an entire artist's pallet of appetizers, main courses, fish, meat, salads, omelettes... All with the Ladurée quality and creativity.</span></p><p><span> </span></p></span> | *$75.72 |
 | Cheesemaking
Brand: Lavoisier
A major reference for worldwide cheesemaking methods and processes, revised and expanded to include French 'know-how' about traditional processes. Covers the all types of milk and the full range of technologies and perspectives, from chemistry to biotechnology. Translated from the original French 3rd edition: Le fromage- de la science a l'assurance qualite. | *$375.00 |
 | Mexico: Una herencia de sabores (Spanish Edition)
Brand: Electa
The latest addition to this popular series is a colorful guide to Mexicoâs diverse regional cuisine. Palazuelos is an experienced chef/caterer, and her recipes are inviting, her headnotes informative; the photographs of the food are eyecatching and inviting. There are many unusual dishes here, both traditional and contemporary, and most are far more sophisticated than the Tex-Mex fare many Americans identify as Mexican food. | *$140.74 |
 | The Joy of Pickling, Revised Edition: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market
Brand: Harvard Common Press
Since its original publication in 1998, this book has been considered the go-to guide for those who like it sour, salty, and tangy. Author Ziedrich goes far beyond the classic bread-and-butters and dills with recipes that showcase the worldwide popularity of pickling. There are chapters on fermented pickles, from Half-Sours to Turkish Mixed Pickles; on fresh pickles such as Pickled Beets; on cabbage pickles from around the world like Kimchi and Curtido; and miso and soy sauce pickles. Twenty-five of the recipes are brand new, and the indispensable pickling primer has been fully updated with the latest in equipment, ingredients, and techniques. | *$124.30 |
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