 | Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy
Brand: HP Trade
Mangia-minus the meat and dairy-with these classic Italian dishes from the author of <i>The Mediterranean Vegan Kitchen</i>. <br><br> In the sumptuous style of classic Italian cuisine, this collection of delectably authentic recipes reinvents vegan. Mouth-watering dishes burst with fresh fruits, vegetables, whole grains, nuts, and healthy fats like olive oil-all within an animal-free diet, ideal for lactose-intolerant eaters and vegetarians, too. <br><br> Delicious Italian food was made for bountiful and flavor-filled variations, not weak substitutions-which is why none of these recipes calls for tofu, soy milk, or other ingredients that mimic meat, dairy, and eggs. Now readers can treat themselves to something scrumptious-even if they can't make it to Italy this year. | *$10.74 |
 | The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler
Brand: HP Trade
Fresh, wholesome meals that give little mouths something to smile about... <br><br> In <i>The Petit Appetit Cookbook</i>, mother and professional cook Lisa Barnes offers a healthy all-organic alternative to commercially processed, preservative-filled foods to help create delicious menus, nurture adventurous palates, and begin a lifetime of positive eating habits for children. <br><br> Includes: <br><br> - 150+ easy, fast, child-tested recipes for ages 4 months to 4 years<br> - Mealtime solutions for even the most finicky eaters<br> - Nutritional information for each recipe<br> - Time-saving cooking techniques<br> - The right age- and stage-appropriate food choices<br> - How and when to introduce solids to baby's diet <br> - Adapting family recipes for young children<br> - Recognizing signs of food allergies and intolerances | *$8.00 |
 | How to Dry Foods
Brand: HP Trade
A kitchen favorite for more than two decades-revised and expanded. Includes more than 100 irresistible recipes. <br><br> When you dry food, you're saving everything: energy, nutrients, money, and, best of all, taste. This step-by-step guide to drying all kinds of fruits, vegetables, and nuts is also the most comprehensive reference available for methods of drying and home dehydrating equipment. The only book needed to master this age-old culinary tradition, <i>How to Dry Foods</i> includes: <br><br> - Step-by-step instructions on how to dry a wide variety of foods<br> - Updated information about equipment and drying techniques<br> - More than 100 delicious recipes, from main courses to desserts and more<br> - Helpful charts and tables for at-a-glance reference<br> - Food safety tips<br> - Clever crafts that are made from dried foods | *$9.83 |
 | Christina Cooks: Everything You Always Wanted to Know About Whole Foods But Were Afraid to Ask
Brand: HP Trade
TV's Christina cooks more than 200 recipes. <br><br> Public television cooking show host Christina Pirello is the woman who put the fun back into healthy cooking. In <i>Christina Cooks</i> she's responded to the hundreds of questions that her viewers and readers have put to her over the years-with lots of sound, sane advice, hints, tips and techniques-plus loads of great recipes for scrumptious, healthy meals with a Mediterranean flair. <br><br> A whole foods cookbook, <i>Christina Cooks</i> offers inventive ideas for breakfast, special occasions, and what to feed the kids. Chapters include Soups, Breakfast, Kids' Favorites, Beans, Grains, Vegetables, Beverages, and Desserts-Christina addresses popular myths about dairy and protein amongst other often misunderstood ideas about healthful eating. | *$16.60 |
 | Cooking the Whole Foods Way: Your Complete, Everyday Guide to Healthy, Delicious Eating with 500 VeganRecipes, Menus, Techniques, Meal Planning, Buying Tips, Wit, and Wisdom
Brand: HP Trade
The revised and updated edition of the popular, whole foods cookbook-with more than 80 new recipes...now 100% vegan! <P>With a dash of fun, Christina Pirello introduces whole foods cooking, inviting health-conscious readers to cut out processed and chemically enhanced food, as well as dairy, sugar, and meat, and embrace fruit, whole grains, vegetables, and beans. From savory soups to innovative entrŽes and delectable desserts, here are more than 500 recipes and ideas for wholesome, gourmet eating. With tips on meal planning, a shopping guide, productresource list, and extensive glossary, Christina makes healthy eating a most delicious adventure. | *$10.50 |
 | This Crazy Vegan Life: A Prescription for an Endangered Species
Brand: HP Trade
<B>A manifesto on being vegan and living healthfully from the award-winning host of public televisionâs <I>Christina Cooks, Naturally!</I></B><BR><BR>Being vegan is not only about a plant- based diet. It means taking a whole new look at health, fitness, lifestyle choices, and the world. Christina Pirello not only advocates the development of animal-free alternatives for the benefit of humans, animals, and the environment, but also promotes their impact on wellness. Beyond the value of eating whole, and organic foods, Pirello explores a host of subjects from nutrition and fitness to education and emotional well-being as she helps readers take control of their lives and achieve their personal goals, whether they want to lose weight, regain health and vitality, or simply look and feel better.<BR><BR> Featuring a 28-day nutrition and fitness plan, <I>This Crazy Vegan Life</I> also includes sample menus and more than 100 delicious and easy-to-prepare low-glycemic, phyto-nutrient-rich, high-fiber, wellbalanced vegan recipes that emphasize good carbs and good fat. | *$5.64 |
 | The Gluten-Free Vegetarian Kitchen: Delicious and Nutritious Wheat-Free, Gluten-Free Dishes
Brand: HP Trade
Tasty and easy-to-prepare meals-without meat, wheat, or gluten-from the author of <i>The Mediterranean Vegan Kitchen</i>. <BR><BR> Whether due to food allergies, celiac disease, or dietary preferences, many people want to eliminate gluten from their diet. Now it can be done without losing the zest. Limiting or cutting out grains can seem daunting, but <i>The Gluten-Free Vegetarian Kitchen</i> makes good use of other vegetarian foods that don't contain gluten-like fruits, vegetables, eggs, dairy, tofu, beans, oils, legumes, rice, and gluten-free flours. With appealing recipes and food options, vegetarians can maintain a satisfying, well-balanced diet. <BR><BR> <i>The Gluten-Free Vegetarian Kitchen</i> provides: <BR><BR> - More than 225 gluten-free recipes from appetizers to desserts<BR> - Tips for successful gluten-free cooking and baking, with explanations and definitions of terms and ingredients<BR> - Nutritional analysis of calories, protein, saturated fat, total fat, cholesterol, carbohydrates, dietary fiber, and sodium<BR> - Vegan and low-carb options | *$5.98 |
 | The Tropical Vegan Kitchen: Meat-Free, Egg-Free, Dairy-Free Dishes from the Tropics
Brand: HP Trade
<B>Irresistible vegan recipes from all over the world from the author of <I>The Mediterranean Vegan Kitchen</I> and <I>Vegan Italiano</I>.</B><BR><BR>In this culinary tour of the Caribbean, Central and South America, Thailand, Indonesia, the Canary Islands, Hawaii, Australia, Africa, India, and many more exotic places, readers will learn how easy it is to prepare authentic tropical vegan dishes with readily available ingredients. The book includes:<BR><BR> ⢠More than 225 delicious and nutritious meat-free, egg-free, and dairy-free recipes for appetizers, soups, salads, main courses, side dishes, beverages, and desserts<BR> ⢠A glossary of tropical fruits and vegetables with information on buying and storage<BR> ⢠Cookâs tips throughout<BR> ⢠Comprehensive nutritional analysis for every recipe | *$5.22 |
 | Harumi's Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes
Brand: HP Trade
Harumi Kurihara, Japan's most popular cooking expert, earned raves from critics and home cooks around the world for her award-winning English-language debut, <i>Harumi's Japanese Cooking</i>. Now she returns with a second-and more intimate- collection written specifically with the Western palate in mind. <P><i>Harumi's Japanese Home Cooking</i> presents seventy new recipes that exemplify her irresistible, down-to-earth style and simplicity-from Clear Soup with Pork, Spinach Dumplings, and Prawns in Chili Sauce to Potato Salad Japanese Style and Harumi's Baked Cheesecake. In addition, the book presents authentic preparation techniques and serving suggestions | *$14.24 |
 | Cooking for Dummies
Brand: Hungry Minds Inc
There are many great reasons to learn how to cook -- pleasing your dinner guests, ensuring that your meals are good-tasting and good for you, and saving money among them. Now, with <b>Cooking For Dummies,</b> you can begin preparing excellent dishes for yourself, your family, and your friends -- even if the only recipe you've ever followed consisted of "Just add water." Plenty of time- and labor-saving tips combined with over 100 recipes make for the most indispensable cooking reference you may ever own. | *$4.99 |
 | The Anti-Inflammation Diet and Recipe Book: Protect Yourself and Your Family from Heart Disease, Arthritis, Diabetes, Allergies - and More
Brand: Hunter House
The connection between inflammation and heart disease, arthritis, and other chronic ailments has become increasingly clear. Many food allergies and poor dietary choices overstimulate the immune system and cause inflammatory responses that erode the bodyâs wellness and pave the path for ill health. Based on her naturopathic practice, Jessica Black has devised a complete program for how to eat and cook to minimize and even prevent inflammation and its consequences. The first part of the book explains the benefits of the anti-inflammatory diet with an accessible discussion of the science behind it. The second half contains 108 recipes. The author offers many substitution suggestions and includes a healthy ingredient tip with each recipe. Most of the dishes can be prepared quickly and easily by even novice cooks. A week of sample menus for summer months and another for winter are included, as well as a substitutions chart, allowing readers to modify their favorite recipes to increase their healing potential. | *$9.61 |
 | Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking
Brand: Hyperion
<P><i>Make It Fast, Cook It Slow</i> is the first cookbook from Stephanie O'Dea, the extremely popular slow cooking blogger: affordable, delicious, nutritious, and gluten-free recipes to delight the entire family.</p> <P>In December 2007, Stephanie O'Dea made a New Year's resolution: she'd use her slow cooker every single day for an entire year, and write about it on her very popular blog. The result: more than three million visitors, and more than 300 fabulous, easy-to-make, family-pleasing recipes, including:</p> <ul> <li>Breakfast Risotto <li>Vietnamese Roast Chicken <li>Tomatoes and Goat Cheese with Balsamic Cranberry Syrup <li>Falafel <li>Philly Cheesesteaks <li>Crème Brulee</ul> <P>--and much more. <i>Make It Fast, Cook It Slow</i> is the perfect cookbook for easy, quick prep, inexpensive ingredients, and meals that taste like you spent hours at the stove.</p> | *$11.54 |
 | Tender Bar, The
Brand: Hyperion
"Long before it legally served me, the bar saved me," asserts J.R. Moehringer, and his compelling memoir The Tender Bar is the story of how and why. A Pulitzer-Prize winning writer for the Los Angeles Times, Moehringer grew up fatherless in pub-heavy Manhasset, New York, in a ramshackle house crammed with cousins and ruled by an eccentric, unkind grandfather.Desperate for a paternal figure, he turns first to his father, a DJ whom he can only access via the radio (Moehringer calls him The Voice and pictures him as "talking smoke"). When The Voice suddenly disappears from the airwaves, Moehringer turns to his hairless Uncle Charlie, and subsequently, Uncle Charlie's place of employment--a bar called Dickens that soon takes center stage. While Moehringer may occasionally resort to an overwrought metaphor (the footsteps of his family sound like "storm troopers on stilts"), his writing moves at a quick clip and his tale of a dysfunctional but tightly knit community is warmly told. "While I fear that we're drawn to what abandons us, and to what seems most likely to abandon us, in the end I believe we're defined by what embraces us," Moehringer says, and his story makes us believe it. --Brangien Davis | *$2.55 |
 | Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals
Brand: Hyperion
Cooking good food from scratch is a skill that can save you money, keep you healthy, and make you and your family and friends happy. What I've tried to do in this book is pick a whole load of meals that we all love to eat and break them down to make them as simple as possible. There are plenty of clear instructions and step-by-step pictures, so whether you're an accomplished cook or a complete beginner, you'll be able to enjoy cooking and achieve great results in the kitchen. <P>This book is inspired by all the people I've met who thought they could never and would never learn how to cook. I believe that good home cooking is one of the most essential, fundamental skills that every single person on this planet should have in order to look after themselves, their families, and their friends. This food revolution is all about people learning how to make a recipe, then teaching that recipe to their friends and family . . . if enough people do this, pretty soon everyone will be cooking. So cook something today, then PASS IT ON! </p>⨠| *$13.22 |
 | Daisy Cooks: Latin Flavors That Will Rock Your World
Brand: Hyperion
Julia Child introduced us to French cooking. Lidia Bastianich introduced us to Italian cooking. Now Daisy Martinez will introduce all of America to Latin cooking-her way. In a country where salsa now outsells ketchup, Daisy Martinez is out on a mission to change the way we cook. In her new cookbook, a tie-in to her public television show, Daisy introduces us to the mouthwatering meals of her Latin ancestry-and not just to the pork, beans, rice, and burritos many people associate with Latino culture. Here are Stuffed Yucca Fritters, Peruvian Minestrone, and Braised Chicken with Figs, to name just a few. By combining the delicious flavor of Latino cultures with ingredients available in any kitchen, Daisy shows us how to -daisy-fy+ regular meals and turn them into something extraordinary.Divided into twelve chapters such as Turnovers and Tamales, Appetizers and Little Bites, Soups and One-Bowl Meals, and Chicken, Duck, and Turkey, and filled with more than 200 recipes and color photographs throughout, this is a cookbook that will introduce a new culinary star.Special features in the book include: l-Daisy+s Top Ten: palate-rocking staple dishes and condiments that will expand your repertoire.l-Daisy+s Corner: a series of essays about the intersection of food, family, and culture. | *$18.24 |
 | Cook with Jamie: My Guide to Making You a Better Cook
Brand: Hyperion
My guide to making you a better cook. <P>I can't tell you how long I've dreamed about writing this book. It's the biggest book I've ever done, and I've really tried to make it a timeless, modern-day classic. Whether you're a student, a young couple, an established cook, or a novice, I'll take you through a whole load of simple and accessible recipes that will blow the socks off your family and any guests you might have round for dinner. There's information on the equipment that I think you should have in your kitchen, advice on how to recognize and cook loads of different cuts of meat, as well as on how to get the best value and quality when you're out shopping. With all of us consuming more processed food than ever, it's a sad fact that most people just aren't confident enough to cook anymore. With this in mind, now is the time for you to get stuck in and reclaim your fantastic cooking heritage! <P>You know what . . . if you're going to eat three times a day for the rest of your life, you might as well learn to cook properly and enjoy it! So roll up your sleeves and let me help you. <P>P.S.: By the way, you should feel good about buying this book because every single penny I make from it will go toward training and inspiring young kids from tough backgrounds all over the world to have a career in food through the Fifteen Foundation. So on behalf of them, thank you. | *$22.18 |
 | Jamie at Home: Cook Your Way to the Good Life
Brand: Hyperion
<P><b>Home is where the heart is . . . </b> </p> <P>This book is very close to my heart. It's about no-nonsense, simple cooking with great flavors all year round. When I began writing it, I didn't really know what recipes I would come up with, but something began to inspire me very quickly . . . my vegetable patch! </p> <P>I came to realize last year that it's not always about looking out at the wider world for inspiration. Being at home, feeling relaxed and open, can also offer this. I love to spend time at home in the village where I grew up, working with the boss, Mother Nature, in my garden and seeing all my beautiful veggies coming out of the ground. </p> <P>Inside you'll find over one hundred new recipes, plus some basic planting information and tips if you fancy having a go at getting your hands dirty as well! </p> | *$15.11 |
 | Eat, Drink, and Weigh Less: A Flexible and Delicious Way to Shrink Your Waist Without Going Hungry
Brand: Hyperion
Hereâs the dream team for healthy eating: Mollie Katzen is the author of the landmark <i>Moosewood Cookbook</i> and one of <i>Health</i> magazineâs five "Women Who Changed the Way We Eat;" Dr. Walter Willett is the head of the Harvard School of Public Healthâs Department of Nutrition. Together theyâve created a weight-loss plan thatâs not only easy to implement -- with gradual shifts rather than quick fixes -- but filled with delicious, enjoyable foods and more than one hundred of Mollieâs fabulous recipes. | *$4.07 |
 | Pour Your Heart Into It: How Starbucks Built a Company One Cup at a Time
Brand: Hyperion
The "BusinessWeek" bestseller, now in paperback. "Pour Your Heart Into It" tells the story of how small-company values, passion, and integrity turned six local coffee stories into the Starbucks chain.--"Fortune". | *$5.18 |
 | Feast: Food to Celebrate Life
Brand: Hyperion
Nigella Lawson, <i>Gourmet</i> magazine's "It Girl," <i>New York Times</i> "Dining In" columnist, and bestselling cookbook author, is celebrating life -- and you're invited. <i>Feast</i>, Nigella's most festive book yet, offers savory, spicy, and delicious recipes for Thanksgiving, Christmas, Hanukah, Eid, New Year's, Passover, Easter gatherings, and any time you want to celebrate food and life. This book is filled with festive recipes, and in it, Nigella offers tips, tricks, and shortcuts that will ensure you dine with ease, style, and fun. <i>Feast</i> also includes some surprising gems, like Nigella's Chocolate Cake Hall of Fame, and her best cheeseburger. And like her other cookbooks, <i>Feast</i> is a cookbook that will be treasured all year long. | *$9.37 |
 | Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking
Brand: Hyperion
<P><b>Adam Perry Lang trained with the world's best chefs before giving up four-star kitchens for the thrill of cooking with just meat and fire. Now he's on a mission to turn everyone into an expert.</b></p> <P>In <i>Serious Barbecue</i>, Adam Perry Lang has translated his intimate understanding of culinary technique into easy-to-follow advice to help a nation of backyard cooks unleash the raw power of one of the most flavor-packed cuisines around: American barbecue.</p> <P>Perry Lang begins by breaking down the fundamentals of barbecue--what tools you'll need to begin, how to master cooking with charcoal and wood, how to choose the perfect grill, and more. Then he takes readers on a trip through the butcher's case, describing exactly what makes each kind of meat special, explaining how to select with the skill of a master, and providing his favorite recipes for almost every available cut of pork, beef, veal, lamb, chicken, and turkey. </p> <P>These original, mouthwatering recipes, which include step-by-step seasoning instructions and a flip-by-flip grilling or smoking guide, will have amateur and expert cooks firing up their barbecues and enjoying perfect results every time--whether they're impressing a group of friends with Perry Lang's insanely delicious Salt and Pepper Dry-Aged Cowboy-Cut Rib Eye or wowing half the neighborhood with his massive, slow-cooking, succulent "Get a Book" Whole Pork Shoulder. Whatever the recipe, his goal is for everyone to achieve the holy grail of barbecuing: bragging rights. </p> | *$14.78 |
 | Miss Parloa's New Cook Book
Brand: IndyPublish.com
Originally published in 1886. This volume from the Cornell University Library's print collections was scanned on an APT BookScan and converted to JPG 2000 format by Kirtas Technologies. All titles scanned cover to cover and pages may include marks notations and other marginalia present in the original volume. | *$75.99 |
 | Trail Food: Drying and Cooking Food for Backpacking and Paddling
Brand: International Marine/Ragged Mountain Pre
" . . . a book that will appeal to everyone who has ever choked down the pre-packaged, bargain-basement camp food (or gone bankrupt buying the good stuff)." --<i>Canoe & Kayak</i> <P> . . . if you're on the lookout for a way to bring real meals to the field, [this book] might have the answer." --<i>Field & Stream</i> <P>Life in the outdoors revolves around food--cooking it, eating it, packing it, carrying it. We even fantasize about it, especially after a week of eating store-bought provisions. This book is all about fulfulling those food fantasies and avoiding those expensive disappointments. <i>Trail Food</i> tells you how to remove water from food, to make it lighter and longer-lasting, without removing its taste. Learn to plan menus and prepare meals just like the ones you left behind, using fresh foods from your garden or market, prepared and seasoned the way <i>you</i> like them. <P>Why fantasize when you can have the real thing? | *$5.82 |
 | The New InterCourses: An Aphrodisiac Cookbook
Brand: IPG
<div>Organized by type of aphrodisiac, this playful cookbook covers 19 sensual foods, ranging from traditional favorites like oysters and strawberries to lesser-known but just as potent foods such as pine nuts and asparagus. Including histories of aphrodisiacs, couples' anecdotes, and tantalizing photography, this 10th-anniversary edition of this beautiful and innovative cookbook features more than 55 new, couple-tested recipes and a completely revised appendix.</div> | *$17.34 |
 | Love At First Bite: The Unofficial Twilight Cookbook
Brand: iUniverse.com
The international phenomenon known as Twilight fever has ignited a fire in the kitchen. Delectable delights to satisfy the appetites of the humans found in the fictional book Twilight. Love At First Bite, The Unofficial Twilight Cookbook is meant to offer a satisfying array of warm, lovely dishes that anyone of any age can cook with ease and enjoyment.<br> Whether you are planning a Twilight-Themed Birthday Party, just a simple get together with friends, a Halloween party, or just what to try your creative hand to some culinary delights you are in luck. Brimming with mouthwatering recipes, brace yourselves, and bring your very best table manners, and appetites. Don't forget your forks. Beautiful Bella Swan will be serving up some scrumptious delights to satisfy even the pickiest, puritan "vegetarian" vampires. Intertwined in the pages of Love At First Bite, The Unofficial Twilight Cookbook, you will find Bell's Lasagna, Harry's Famous Fish Fry, Mushroom Raviolis, Red Velvet Cake, Blushing Bella Punch, and much more. is served ala Bella style. | *$8.62 |
 | Kawaii Bento Boxes: Cute and Convenient Japanese Meals on the Go
Brand: Japan Publications Trading
A bento box meal (single portions of different foods packed in one reusable container) is a Japanese tradition that lends itself well to today's busy lifestyle. Although bento boxes are available to take out from restaurants and food stands, they are most frequently prepared at home, very often by parents wishing to provide their children with delicious, healthy, fun--and environmentally responsible--lunch and snack-time alternatives.<br> <br> <em>Kawaii Bento Boxes</em> offers dozens of recipes and menus. For each box, the authors include detailed instructions for cooking, seasoning, decorating and assembling the components as well as an icon indicating how long it will take to prepare. The meals are not just easy to make, they are tasty, nutritious and economical, with each portion carefully calculated so that there are no leftovers. There are also suggestions for the right container for each meal. Most of the ingredients used are familiar and available to American cooks. Here are whimsical creations like soccer balls and animal faces made from shaped rice, tulips cut from dyed hardboiled eggs, hearts and stars carved out of vegetables, and much more. Perfect for parents looking to liven up their children's school lunches or park snacks, or for busy people who want to fix a quick and cheerful meal to take to work, <em>Kawaii</em> <em>Bento Boxes</em> highlights the Japanese passion for making food a treat for the eyes as well as for the mouth.<br> <br> CONTENTS:<br> <br> ONIGIRI BENTO<br> (16 variations including faces, soccer ball, animals, triangles, spheres)<br> <br> RICE BENTO<br> (11 variations including bear, rabbit, ship, seasoned rice, teriyaki chicken over rice, etc.)<br> <br> SUSHI BENTO<br> (12 variations)<br> <br> BREAD BENTO<br> (12 variations including mini-sandwiches, rolls, etc.)<br> <br> NOODLE BENTO<br> (9 variations including spaghetti, yakisoba noodles, udon)<br> <br> SUMMER AND WINTER BENTO<br> (12 variations including summer dishes that wont spoil in the heat and winter dishes that are better when eaten warm)<br> <br> TRADITIONAL/POPULAR/FAVORITE BENTO<br> (11 variations including favorite dishes like hamburgers, fried shrimp, fried chicken)<br> <br> TIPS ON HOW TO STUFF THE BENTO BOX<br> WHAT TO STUFF IN THE BENTO BOX (including calories, carbohydrates, protein, etc.)<br> CUTTING AND DECORATING<br> MENUS BASED ON COLOR<br> EASY DESSERT RECIPES<br> | *$11.43 |
 | The Manga Cookbook
Brand: Japanime Part Number: GKW42625
Reading manga sure can make a person hungry! Food appears frequently in Japanese comics, but what exactly is it that the characters are eating? Introducing <i>The Manga Cookbook,</i> an illustrated step-by-step guide to preparing simple Japanese dishes using ingredients found in every Western kitchen.<p> Learn to identify and make the same things you see in all your favorite manga: authentic onigiri (rice balls), yakitori (skewered chicken), oshinko (pickled vegetables), udon (Japanese noodles), okonomiyaki (Japanese-style pizza) and many others! Includes sections on how to assemble bento boxed lunches and properly use chopsticks. Features original manga illustrations by Chihiro Hattori. Soon, you too can enjoy a meal fit for a manga character! | *$8.64 |
 | Primitive Wilderness Living & Survival Skills: Naked into the Wilderness
Brand: John Mcpherson
This book is an in depth "how-to" of outdoor primitive skills. | *$21.00 |
 | The Recipe Writer's Handbook
Brand: John Wiley & Sons
Every recipe you write has the power to make or break a mealâand a cook's reputation! That's why it is up to you to combine accuracy, consistency, and your personal style in recipes that are easy to understand and use. Measurements must add up, vocabulary must be clear, and the whole process must be broken down into simple steps with straightforward instructions and error-free presentation.<P>A tall order? Not with The Recipe Writer's Handbook by your side. Whether you're working in the kitchen or at the computer, this comprehensive handbook provides definitive guidance on how to write concise and complete recipes without sacrificing your creativity or your personal touch.<P>The Handbook teaches you how to "think" your way through a recipe to make important decisions and troubleshoot potential problems concerning format and syntax, spelling, cooking terminology, weights and measurements, recipe testing, presentation of the final recipe, and many other areas.<P>In the foreword, Antonia Allegra, president of the International Association of Culinary Professionals, ponders the soul of a well-written recipe. Other leading food authorities, such as Madeleine Kamman, director of the School for American Chefs at Beringer Vineyards; Carolyn O'Neil, of CNN's "On The Menu"; and Chuck Williams, the founder of Williams-Sonoma cookware stores, offer valuable insights into what makes a good recipe.<P>Filled with detailed information, plus extensive resource listings of food promotion organizations, books, and much more, this one-stop reference is an indispensable tool-of-the-trade for anyone who develops, tests, edits, or writes recipes.<P>THE WELL-WRITTEN RECIPE<P>Use The Recipe Writer's Handbook to combine: <ul><li>format and syntax <li>spelling <li>cooking terminology <li>weights and measurements <li>recipe testing details <li>presentation <li>pan and package sizes <li>nutrition information</ul><P>Work with these ingredients to develop a personal style sheet for any given project. Consult the Handbook to apply them with accuracy, consistency, and style to any food-writing context âprint, radio, or television.<P>Follow the Handbook's advice from leading food authorities on what makes a good recipe.<P>Return to the Handbook again and again for its preferred spelling list, purchasing information, generic terms list, extensive resource listings, recipe testing tips, metric conversion tables, and more.<P>Keep the Handbook within easy reach to refer to every time you develop, test, write, or edit a recipe.<P>BARBARA GIBBS OSTMANN is a food and travel writer for The New York Times Regional Newspaper Group with more than 20 years of experience in newspaper, magazine, and cookbook writing and editing. A past president of the Association of Food Journalists and former food editor of the St. Louis Post-Dispatch, she was coordinator of the Agricultural Journalism program at the University of Missouri-Columbia. She has compiled, edited, and contributed to many cookbooks, including a series of eleven titles coedited with Jane L. Baker.<P>JANE L. BAKER is director of domestic marketing for the Cherry Marketing Institute. A home economist with more than 25 years of experience in food writing, editing, and recipe development, she is a former food editor of the Phoenix Gazette and past author of a syndicated column on children's cooking. In addition to a series of eleven cookbooks coedited with Barbara Gibbs Ostmann, she has contributed to several books. | *$35.00 |
 | The Art of Eating
Brand: John Wiley & Sons
The Art of Eating "â¦only wise men know the art of eating." âBrillat-Savarin "There is a communion of more than bodies when bread is broken and wine is drunk. And that is my answer when people ask me, Why do you write about hunger, and not wars or love?" So M. F. K. Fisher begins The Gastronomical Me, one of the five memorable volumes collected together here in The Art of Eating. The five books cover an eclectic array of thoughts, memories, and recipes, from World War I vignettes of frugality at the table to a consideration of the social status of vegetables. Her recipes range from those for all manner of oysters, dressed and undressed, to Cold Buttermilk Soup, and are accompanied by the remarks and observations that provoked W. H. Auden to say, "I do not know of anyone in the United States today who writes better prose." "M. F. K. Fisher evokes the magic that shimmers just beneath the surface of the most commonplace, everyday experiences in prose you can wrap around your soul." âRichard Sax, Chocolatier "M. F. K. Fisher is one of the best food writers. She makes you laugh, tells you stories, intrigues your mind, gives you an appetite, takes you on her travels. She is witty, wise, and unpretentious." âJane Grigson "One of the world's finest food writers and, in the eyes of many, the grand dame of gastronomyâ¦M. F. K. Fisher has remained our guiding light, the source of infinite gastronomic and philosophic wisdom, the model of what a truly refined food writer should strive for." âJames Villas, Bon Appétit | *$6.50 |
| | Culinary Artistry
Brand: John Wiley & Sons Inc
"In <I>Culinary Artistry</I>...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony."âMolly O'Neil in <I>The New York Times Magazine</I>. <p>For anyone who believes in the potential for artistry in the realm of food, <I>Culinary Artistry</I> is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsâincluding Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersâthe authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines. | *$116.99 |
 | Sell Your Specialty Food: Market, Distribute, and Profit from Your Kitchen Creation
Brand: Kaplan Publishing
Artisanal. Organic. Fair Trade. Natural. Handmade. Consumers are clamoring for quality and taste, and there is a growing trend toward organic foods and international food. <P>With an annual growth rate of 11 percent, the opportunities to sell and market specialty gourmet foods are greater than ever. Almost 75 percent of the nationâs consumers now buy these upscale foods, compared to 64 percent just one year ago. <P>In <I>Sell Your Specialty Food</i>, Stephen Hall outlines every food marketing opportunity and then supports entrepreneurial action with detailed guidance. Whether you own a business or you are thinking about starting one, Hall will show you how to: <P><ul><li>Identify a winning product and its most appropriate markets.</li><li>Get your product ready to market.</li><li>Advertise, promote, and sell your product.</li><li>Create your own success niche. Professionalize your business.</li><li>Also included is updated information about the role of the Internet, health and organic food markets, the latest government regulations and technological advances, and contact information for dozens of valuable resources.</li></ul><P>Fully updated and revised, readers will learn about the latest trends in the field, including organics and the green market industry, and so much more to make their business a success. | *$16.23 |
 | The Chateauneuf-du-Pape Wine Book
Brand: Kavino Book Publishing
<DIV>nearly 500 pages exclusively devoted to the French wine region Chateauneuf-du-Pape * detailed information on over 200 winemakers * an in-depth look at climate, soil, grapes, winemaking, etc. * many full-color photographs * many tables, charts, maps and de</DIV> | *$44.00 |
 | Power Juices, Super Drinks: Quick, Delicious Recipes to Prevent & Reverse Disease
Brand: Kensington | *$6.81 |
 | The Healing Powers of Olive Oil: A Complete Guide to Nature's Liquid Gold
Brand: Kensington Publishing Corporation
Lose Weight...Lower Cholesterol And Blood Pressure...Prevent Heart Disease And Cancer...Live Longer...And So Much More!<br><P><br>Discover The Amazing Powers Of Olive Oil!<br><P><br>From ancient times to present-day, olive oil has been used for everything from health ailments to beauty and the home and so much more. Now evidence shows that a diet based on olive oil can add years to your life and may even prevent some diseases. Health author-journalist Cal Orey has consulted top doctors, nutritionists, olive oil producers, and chefs, getting the most up-to-date information on the many benefits of olive oil, such as:<br><P><br>HEALTH IMPROVEMENTS: <P><br><br>Relieving arthritis aches<BR><br>Inhibiting breast and colon cancer<BR>Preventing diabetes<BR>Reducing pain<BR>Staving off ulcers<BR>Fighting impaired memory<P>HOME CURES: <BR>Soothing diaper rash<BR>Reducing hair loss<BR>Cleaning your house, naturally<BR>Minimizing stretch marks and wrinkles<BR>Zapping ticks and conditioning your pet's coat<BR>And more information that everyone should know!<P><br>Includes dozens of delicious recipes that make olive oil a vital part of a long and healthy life!<br><BR>"The best and highly practical information about the core of the longevity-boosting Mediterranean diet." Karlis Ullis, M.D., Medical Director of Sports Medicine and Anti-Aging Medical Group in Santa Monica, California<P>Cal Orey is an accomplished author and journalist specializing in topics such as health, nutrition, science, and pets. Her books include <I>202 Pet Peeves, Doctors' Orders,</I> and <I>The Healing Powers of Olive Oil.</I> She lives in northern California. | *$3.44 |
 | The Healing Powers of Vinegar: A Complete Guide to Nature's Most Remarkable Remedy
Brand: Kensington Publishing Corporation
From Folk Medicine to Modern Miracle Discover the Amazing Powers of Vinegar! <P>Discover the healing powers of apple cider vinegar now widely recognized as a valuable weight loss tool and a potent elixir. <P>Find out how vinegar's curative powers can also help prevent age-related diseases like cancer, heart disease, and bone loss. <P>Learn how red wine vinegar contains the same important antioxidants as red wine without the alcohol. <P>Put dozens more home remedies to work for treating allergies, arthritis, toothache, sunburn, swimmer's ear, sore throat, and other pesky ailments. <P>You ll also find a wealth of natural beauty treatments and environment-friendly household hints from making kitchen countertops sparkle to cleaning up kids and pets. <P>Incorporating the latest scientific evidence, plus Mediterranean-style heart-healthy "fisheterian" recipes, <I>The Healing Powers of Vinegar</I> is a must-have, invaluable resource that will show you how to make the most of this proven powerful healer! <P><br>"Wonderfully useful for everyone interested in health." Elson Haas, M.D., author of <I>Staying Healthy with Nutrition</I><P>Cal Orey is an accomplished author and journalist specializing in topics such as health, nutrition, relationships, and pets. Her books include <I>202 Pet Peeves</I> and <I>Doctors' Orders.</I> She lives in northern California. | *$3.66 |
 | Many Ways For Cooking Eggs
Brand: Kessinger Publishing
An interesting guide, but makes no mention of delicious things you can do with the good Korean noodle packets. Eurocentrism... | *$9.97 |
 | Gordon Ramsay's Fast Food
Brand: Key Porter Books
<DIV>Throw out the frozen dinners and takeout menus. Who better to show readers how to cook real food, real fast and make it really tasty than Gordon Ramsey, three-star chef and TV celebrity? <I>Gordon Ramsayâs Fast Food</I> includes over 100 delicious recipes that are super-fast and easy to prepare. The book is divided into short sections: 15Â feature fast recipes classified by group, such as starters, soups, fish, meat, pasta, working lunches, and desserts, and 15 more sections contain great menus for everyday and entertaining. Many of the dishes can be prepared and cooked in as little as 15 minutes, and none take longer than half an hour. The menus provided take 30-45 minutes from start to finish, each with a timing plan. Thereâs also advice on essential ingredients to keep in stock for speedy cooking, plus lots of great ideas for shortcuts.</DIV> | *$22.99 |
 | Breaking the Vicious Cycle: Intestinal Health Through Diet
Brand: Kirkton Press | *$17.44 |
| | Mastering the Art of French Cooking (2 Volume Set)
Brand: Knopf
Revised edition of the classic cookbook, originally published in 1961. | *$14.95 |
 | My Life in France
Brand: Knopf
In her own words, here is the captivating story of Julia Childâs years in France, where she fell in love with French food and found âher true calling.â<br><br>From the moment the ship docked in Le Havre in the fall of 1948 and Julia watched the well-muscled stevedores unloading the cargo to the first perfectly <i>soigné</i> meal that she and her husband, Paul, savored in Rouen en route to Paris, where he was to work for the USIS, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didnât speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors in the local markets, and enrolled in the Cordon Bleu.<br><br>After managing to get her degree despite the machinations of the disagreeable <i>directrice</i> of the school, Julia started teaching cooking classes herself, then teamed up with two fellow <i>gourmettes, </i>Simone Beck and Louisette Bertholle, to help them with a book they were trying to write on French cooking for Americans. Throwing herself heart and soul into making it a unique and thorough teaching book, only to suffer several rounds of painful rejection, is part of the behind-the-scenes drama that Julia reveals with her inimitable gusto and disarming honesty.<br><br>Filled with the beautiful black-and-white photographs that Paul loved to take when he was not battling bureaucrats, as well as family snapshots, this memoir is laced with wonderful stories about the French character, particularly in the world of food, and the way of life that Julia embraced so wholeheartedly. Above all, she reveals the kind of spirit and determination, the sheer love of cooking, and the drive to share that with her fellow Americans that made her the extraordinary success she became.<br><br><i>Le voici. Et bon appétit!<br></i> | *$7.37 |
 | Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes
Brand: Knopf
In this inspiring new book, Lidia Bastianich awakens in us a new respect for food and for the people who produce it in the little-known parts of Italy that she explores. All of the recipes reflect the regions from which they spring, and in translating them to our home kitchens, Lidia passes on time-honored techniques and wonderful, uncomplicated recipes for dishes bursting with different regional flavorsâthe kind of elemental, good family cooking that is particularly appreciated today.<br><br>Penetrating the heart of Italyâstarting at the north, working down to the tip, and ending in SardiniaâLidia unearths a wealth of recipes:<br><br>From <b>TrentinoâAlto Adige: </b>Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef<br>From <b>Lombardy:</b> A world of riceâbaked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron<br>From <b>Valle dâAosta:</b> Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops<br>From <b>Liguria:</b> An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables<br>From <b>Emilia-Romagna:</b> An olive oil dough for making the traditional, versatile vegetable tart <i>erbazzone,</i> as well as the secrets of making <i>tagliatelle</i> and other pasta doughs, and an irresistible Veal Scaloppine Bolognese<br>From <b>Le Marche:</b> Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment<br>From <b>Umbria:</b> A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait<br>From <b>Abruzzo:</b> Fresh <i>scrippelle</i> (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a âguitar,â Rabbit with Onions, and Lamb Chops with Olives<br>From <b>Molise:</b> Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus<br>From <b>Basilicata:</b> Wedding Soup, Fiery <i>Maccheroni,</i> and Farro with Pork Ragù<br>From <b>Calabria:</b> Shepherdâs Rigatoni, steamed swordfish, and Almond Biscottini<br>From <b>Sardinia:</b> Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping<br><br>This is just a sampling of the many delights Lidia has uncovered. All the recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contactâthe farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art. | *$18.50 |
 | Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
Brand: Knopf
How many minutes should you cook green beans? Is it better to steam them or to boil them?<br>What are the right proportions for a vinaigrette?<br>How do you skim off fat?<br>What is the perfect way to roast a chicken?<br><br>Julia Child gave us extensive answers to all these questionsâand so many moreâin the masterly books she published over the course of her career. But which one do you turn to for which solutions? Over the years Julia also developed some new approaches to old problems, using time-saving equipment and more readily available products. So where do you locate the latest findings?<br><br>All the answers are close to hand in this indispensable little volume: the delicious, comforting, essential compendium of Juliaâs kitchen wisdomâa book you canât do without. | *$8.00 |
 | Mastering the Art of French Cooking Vol. 2 (Paperback)
Brand: Knopf
Here is the sequel to the great cooking classic. Each of the new recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. 5 times as many drawings as in Vol. I make the clear instructions even more so. | *$17.49 |
 | The Pleasures of Cooking for One
Brand: Knopf
From the legendary editor of some of the worldâs greatest cooksâincluding Julia Child and James Beardâa passionate and practical book about the joys of cooking for one.<br><br>Here, in convincing fashion, Judith Jones demonstrates that cooking for yourself presents unparalleled possibilities for both pleasure and experimentation: you can utilize whatever ingredients appeal, using farmersâ markets and specialty shops to enrich your palate and improve your health; you can feel free to fail, since a meal for one doesnât have to be perfect; and you can use leftovers to innovateâin the course of a week, the remains of beef bourguignon might be reimagined as a ragù, pork tenderloin may become a stir-fry, a cup or two of wild rice produces both a refreshing pilaf and a rich pancake, and red snapper can be reinvented as a summery salad. Itâs a fulfilling and immensely economical process, one perfectly suited for our timesâalthough, as Jones points out, cooking for one also means we can occasionally indulge ourselves in a favorite treat.<br><br>Throughout, Jones is both our instructor and our mentor, suggesting basic recipesâsuch as tomato sauce, preserved lemons, pesto, and homemade stockâthat all cooks should have on hand; teaching us how to improvise using an ingenious strategy of building meals through the week; and supplying us with a lifetimeâs worth of tips and shortcuts. From Childâs advice for buying fresh meat to Beardâs challenge to beginning crêpe-makers and Lidia Bastianichâs tips for cooking perfectly sauced pasta, Jonesâs book presents a wealth of acquired knowledge from our finest cooks.<i><br><br>The Pleasures of Cooking for One</i> is a vibrant, wise celebration of food and enjoying our own company from one of our most treasured cooking experts. | *$13.98 |
 | The New Book of Middle Eastern Food
Brand: Knopf
In this updated and greatly enlarged edition of her <B>Book of Middle Eastern Food</B>, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories.<br><br>Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world.<br><br>Throughout these pages she draws on all four of the region's major cooking styles:<br>Â Â Â Â Â Â Â Â -Â Â Â Â Â Â Â Â The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts<br>Â Â Â Â Â Â Â Â -Â Â Â Â Â Â Â Â Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes<br>Â Â Â Â Â Â Â Â -Â Â Â Â Â Â Â Â The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries<br>Â Â Â Â Â Â Â Â -Â Â Â Â Â Â Â Â North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines<br><br>From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions. | *$17.21 |
 | Julia and Jacques Cooking at Home
Brand: Knopf
The companion volume to the public television series <I>Julia and Jacques Cooking at Home</I><br><br>Two legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking. <br>        What makes this book unique is the richness of information they offer on every page, as they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.<br>        So sharpen your knives and join in the fun as you learn to make . . .<br><br>        *--Appetizers-- from traditional and instant grav-lax to your own sausage in brioche and a country p'té<br>        *--Soups--from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi<br>        *--Eggs--ome lets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés<br>        *--Salads and Sandwiches--basic green and near-Nioise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat<br>        *--Potatoes--b aked, mashed, hash-browned, scalloped, souffléd, and French-fried<br>        *--Veget ables--the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed<br>        *--Fish--f amiliar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery<br>        *--Poultry--t he perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck<br>        *--Meat--the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb <br>        *--Desserts--crème caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings<br>        And much, much more . . .<br><br>        Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, joshing with each other, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared. | *$37.00 |
 | The Fannie Farmer Cookbook: Anniversary
Brand: Knopf
Celebrating the 100th anniversary of a great American classic, the 13th edition with a new introduction by the author. | *$10.11 |
 | Down Home with the Neelys: A Southern Family Cookbook
Brand: Knopf | *$15.19 |
 | Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans
Brand: Knopf
One of New Orleansâs brightest culinary stars, Susan Spicer has been indulging Crescent City diners at her highly acclaimed restaurants, Bayona and Herbsaint, for years. Now, in her long-awaited cookbook, Spicerâan expert at knocking cuisine off its pedestal with a healthy dash of hot sauce, and at elevating comfort food to the level of the sublimeâbrings her signature dishes to the home cookâs table.<br><i><br>Crescent City Cooking</i> includes all the recipes that have made Susan Spicer, and her restaurants, famous. Spicer marries traditional Southern cooking with culinary influences from around the world, and the result is New Orleans cooking with gusto and flair. Each of her familiar yet unique recipes is easy to make and wonderfully memorable. <br><br>Inside youâll find :<br>⢠More than 170 recipes, ranging from traditional New Orleans dishes (Cornmeal-Crusted Crayfish Pies and Cajun-Spiced Pecans) to Susanâs very own twists on down-home cuisine (Smoked Duck Hash in Puff Pastry with Apple Cider Sauce; Grilled Shrimp with Black Bean Cakes and Coriander Sauce) and, of course, a recipe for the best gumbo youâve ever tasted <br><br>⢠Over 90 photographs by <i>Times-Picayune</i> photographer Chris Granger, which display the vibrant city of New Orleans as much as Spicerâs wonderfully offbeat yet classy way of presenting her dishes <br><br>⢠Instructions that make Spicerâs down-to-earth but extraordinarily creative recipes easy to prepare. Spicer, who cooks for two picky preteens and packs lunch every day for her husband, knows how precious time can be and understands just how much is enough <br><br>There is something else of New Orleansâits spiritâthat imbues this bookâs every useful tip and anecdote. The strong culinary traditions of New Orleans are revived in <i>Crescent City Cooking</i>, with recipes that are guaranteed to comfort and surprise. This is some of the best food youâll ever taste, in what is certain to become the essential New Orleans cookbook. | *$6.66 |
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