 | Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family
Brand: Clarkson Potter
Ina Garten, who shared her gift for casual entertaining in the bestselling <b>Barefoot Contessa Cookbook</b> and <b>Barefoot Contessa Parties!</b>, is back with her most enticing recipes yetâa collection of her favorite dishes for everyday cooking. In <b>Barefoot Contessa Family Style</b>, Ina explains that sharing our lives and tables with those we love is too essential to be saved just for special occasionsâand itâs easy to do if you know how to cook irresistible meals with a minimum of fuss. <br><br>For Ina, the best way to make guests feel at home is to serve them food thatâs as unpretentious as it is delicious. So in her new book, sheâs collected the recipes that please her friends and family mostâdishes like East Hampton Clam Chowder, Parmesan Roasted Asparagus, and Linguine with Shrimp Scampi. Itâs the kind of fresh, accessible food thatâs meant to be passed around the table in big bowls or platters and enjoyed with warm conversation and laughter.<br><br>In Inaâs hands tried-and-true dishes are even more delicious than you remember them: Her arugula salad is bright with the flavors of lemon and Parmesan, the Oven-Fried Chicken is crispy without excess fat, and her Deep-Dish Apple Pie has the perfect balance of fruit and spice. Barefoot Contessa Family Style also includes enticing recipes that are memorable and distinctive, like Lobster Cobb Salad, Tequila Lime Chicken, and Saffron Risotto with Butternut Squash.<br><br>With vivid photographs of Ina cooking and serving food in her beautiful Hamptons home, as well as menu suggestions, practical wisdom on what to do when disaster strikes in the kitchen, and tips on creating an inviting ambience with music, <b>Barefoot Contessa Family Style</b> is the must-have guide to the joy of everyday entertaining. | *$18.76 |
 | Barefoot in Paris: Easy French Food You Can Make at Home
Brand: Clarkson Potter
Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home.<br><br>What Ina Garten is known forâon her Food Network show and in her three previous bestselling booksâis adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And thatâs exactly what she offers in <i>Barefoot in Paris</i>. Inaâs kir royale includes the unique addition of raspberry liqueurâa refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something specialâand are thoroughly delicious, completely accessible, and the perfect fare for friends and family. <br><br><i>Barefoot in Paris</i> is suffused with Inaâs love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteriesâof the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guideâthe Barefoot Contessa herselfâin her most personal book yet. | *$19.05 |
 | American Heart Association Low-Salt Cookbook, 3rd Edition: A Complete Guide to Reducing Sodium and Fat in Your Diet
Brand: Clarkson Potter
This revised and expanded third edition of the <i>American Heart Association Low-Salt Cookbook</i> is an indispensable resource for sodium-watchers.<br><br>The statistics are inâ65 million Americans have high blood pressure, and nearly 5 million suffer from congestive heart failure. Whether you have these health problems now or want to avoid having them in the future, keeping your sodium intake low is one of the best ways to help your heart.<br><br>The human body requires sodium to function properly, but if you are like most other Americans, you consume about ten times more than you need. If thatâs because you think low-sodium food means low flavor, think again! The American Heart Association shows here that a low-salt diet is not only good for you but delicious, too.<br><br>Encompassing everything from appetizers and soups to entrées and desserts, the <i>American Heart Association Low-Salt Cookbook, 3rd Edition</i>, is a wonderful collection of more than 200 scrumptious low-sodium recipesâ50 of them brand-new to this edition. Whether youâre in the mood for a beloved classic dish or an up-to-the-minute future favorite, youâll find just the thing to please your palateâand youâll learn that shaking the salt habit is easier than ever before. <br><br>The American Heart Association knows that food is one of lifeâs great pleasures and that no one should have to sacrifice tasty meals for a healthful lifestyle. This new edition of one of its classic cookbooks is the perfect guide to making flavorful, satisfying low-sodium food. With the latest dietary information and tips on substituting ingredients, avoiding hidden sodium, and dining out, the <i>American Heart Association Low-Salt Cookbook, 3rd Edition</i>, will help you follow a low-sodium dietâand thoroughly enjoy it.<br><br><br>More than 200 low-sodium recipes, including:<br><br>Appetizers such as Hot and Smoky Chipotle-Garlic Dip; Spinach-Artichoke Hummus <br><br>Soups such as Onion Soup with Cheesy Pita Crisps; Corn and Green Chile Soup <br><br>Meats such as Caribbean Jerk Pork; Sirloin with Red Wine and Mushroom Sauce<br><br>Seafood such as Cajun Snapper; Halibut with Cilantro Pesto <br><br>Vegetarian Entrées such as Fettuccine Alfredo; Cheese-Topped Stuffed<br>Eggplant<br><br>Salads such as Balsamic-Marinated Vegetables; Tomato-Artichoke Toss <br><br>Poultry such as Tarragon Turkey Medallions; Cumin-Lime Chicken <br><br>Breads and Breakfast Dishes such as Rosemary Rye Bread; Oatmeal-Banana Waffles with Strawberry Sauce <br><br>Desserts such as Denver Chocolate Pudding Cake; Lemon Cream with Raspberries and Gingersnap Topping<br><br>Side Dishes such as Scalloped Potatoes; Parmesan-Lemon Spinach<br><br>The American Heart Association is the nationâs most trusted authority on cardiovascular health. Its bestselling library of books includes:<br><br>â¢American Heart Association No-Fad Diet<br>â¢The New American Heart Association Cookbook, 7th Edition<br>â¢American Heart Association Low-Fat, Low-Cholesterol Cookbook, 3rd Edition<br>â¢American Heart Association Low-Calorie Cookbook<br>â¢American Heart Association Quick & Easy Cookbook<br>â¢American Heart Association Meals in Minutes Cookbook<br>â¢American Heart Association One-Dish Meals<br><br><br><i>From the Hardcover edition.</i> | *$8.87 |
 | The New American Heart Association Cookbook, 7th Edition
Brand: Clarkson Potter
Since the American Heart Association published its first cookbook in 1973, dozens of health and diet trends have come and gone. Throughout this time, the Association, the foremost authority on heart health, has set the standard for nutritious eating. With millions of copies already in print, the Associationâs flagship cookbook, <i>The New American Heart Association Cookbook</i>, is backâand better than ever. In todayâs climate of confusing and often contradictory dietary trends, the American Heart Association once again rises above the fray and presents credible, easy-to-understand information about maintaining a healthy heartâand delicious recipes that make it simple to follow that advice at every meal. <br><br>The more than 600 recipes, including 150 new ones, follow the American Heart Associationâs guidelines for healthy eating and make <i>The New American Heart Association Cookbook, Seventh Edition </i>a welcome addition to the cookbook world. Whether you crave classic family favorites, ethnic dishes, vegetarian entrées, or the most varied, cutting-edge recipes, youâll find plenty of options. Orange Chicken Lettuce Wraps, Greek-Style Beef Skillet Supper, and Grilled Vegetable Pizza with Herbs and Cheese are just a few examples of the up-to-date, exciting, and flavorful choices inside.<br><br><i>The New American Heart Association Cookbook, Seventh Edition </i>can even help with menu planning, holiday cooking, and shopping for healthful ingredients. With the latest information about the connection between good food and good health, emphasizing variety, balance, and common sense, <i>The New American Heart Association Cookbook, Seventh Edition</i> is the ultimate healthy-heart cookbook.<br><br><br><i>From the Hardcover edition.</i> | *$12.00 |
 | Fresh Mexico: 100 Simple Recipes for True Mexican Flavor
Brand: Clarkson Potter | *$14.28 |
 | American Heart Association Quick & Easy Cookbook: More Than 200 Healthful Recipes You Can Make in Minutes
Brand: Clarkson Potter
In our hectic era, who has time to spend hours in the kitchen creating tasty, healthful meals? Yet when we try to eat fast, we almost always resort to eating fat (think: fast food). This indispensable cookbook from one of the most trusted names in the health field breaks the fast-fat connection. Nearly every one of its mouthwatering, low-fat, low-cholesterol recipes can be prepared in under 30 minutes. Here is the opportunity for millions of Americans to start living the more healthful lifestyle they know they should. | *$8.68 |
 | The Well-Rounded Pregnancy Cookbook: Give Your Baby a Healthy Start with 100 Recipes That Adapt to Fit How You Feel
Brand: Clarkson Potter
Every woman wants to eat her best. But eating well can be challenging during the best of times. During pregnancy it is aggravated with curveballs such as nausea, cravings, or life. Before you ruin your healthful intentions, check out <i>The Well-Rounded Pregnancy Cookbook, </i>which<i> </i>offers a compromise by providing 100 recipes that meet every motherâs needs by adapting them to her moods.<br><br>Feeling nauseous? Turn Pine Nuts and Golden Raisins into a lemony-soup. Craving comfort foods? Modify Asian Cabbage Salad into a traditional but healthy treat. Ready to shed your baby pounds? Transform Fettucine with Mushrooms and Slow-Roasted Tomatoes into a beautiful salad. Feeling good today? Try some Broiled Salmon with Caramelized Fennel and Sweet Onion paired with Crisp Roasted Sweet Potatoes. And the Lemon Cookies and Devilicious Cupcakes are great for any mood.<br><br>Easily customizable recipes also mean that mom-to-be and her family can sit down and enjoy the same meal, no matter how sheâs feeling. With helpful tips and options that minimize prep time,<i> The Well-Rounded Pregnancy Cookbook </i>is a must-have for any expectant, new or not-so-new mother, who needs a flexible solution for preparing delicious, healthful, meals!<br><br>As the founder of Mothers & Menus, Inc. and a busy mom of three, Karen Gurwitz knows how hard it can be to find time to take care of yourself. In The Well-Rounded Pregnancy Cookbook, she encourages you to tune in to your bodyâs needs and give yourself permission to honor your cravings. Her voice and the cookbook are a great accompaniment to your journey of motherhood, whether you are in the early stages, or have been on it for quite some time. | *$9.72 |
 | Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint
Brand: Clarkson Potter | *$15.27 |
 | Tyler's Ultimate: Brilliant Simple Food to Make Any Time
Brand: Clarkson Potter
As his millions of fans know from watching him on Food Network, Tyler likes to rock the kitchen with big, bold flavors and sophisticated yet accessible fare. Whether youâre dishing up a family favorite like spaghetti and meatballs or pulling out all the stops with a succulent tenderloin steak topped with spicy crab salad, Tyler Florence believes every meal canâand shouldâbe the ultimate dining experience. At last, in <i>Tylerâs Ultimate</i>, he shows us how to get these spectacular results in much less time. <br><br>Tyler believes the ultimate meal brings together good food, good friends, and good timesâwith <i>Tylerâs Ultimate</i> as your guide you can elevate any gathering to a cause for celebration and every family meal to an occasion worth savoring. In his travels around the world for his Food Network show, heâs sampled countless versions of classic dishes, taking an ideal technique from one, a perfect ingredient from another. Here he gives you the best of the best. <br><br>Make no mistake: Tylerâs approach here may be simplified and the ingredients list streamlined, but your palate will never feel compromised. These recipes are packed with zesty flavors, yet easy to pull together and always straightforward enough for even novice cooks. Because Tyler believes that the little details separate a good meal from a âwow!â experience, his recipes feature bright, exciting flavors that sing on the tongue yet donât require fancy equipment or exotic ingredients. Tyler has collected all his most trusted and best-loved recipes for the ultimate collection of go-to meals, including canât-miss versions of the dishes we all crave most: the ultimate burger, French onion soup, beef stew, macaroni and cheese, and chocolate mousse, plus exciting new discoveries that will find a permanent home in your cooking repertoire. <br><br>Filled with recipes for sensational, all-American food, Tylerâs Ultimate is the all-around, everyday great cookbook his fans have been waiting for. | *$19.48 |
 | American Heart Association Low-Fat, Low-Cholesterol Cookbook, 4th edition: Delicious Recipes to Help Lower Your Cholesterol
Brand: Clarkson Potter
Eat wisely, eat well. <br><br>The nationâs most trusted authority on heart-healthy living presents the fourth edition of this classic cookbook, with the most up-to-date information on heart health and nutritionâincluding the effects of saturated and trans fats and cholesterolâand 50 exciting new recipes.<br><br><i>American Heart Association Low-Fat, Low-Cholesterol Cookbook</i> offers more than 200 delicious, easy-to-prepare dishes, including:<br><br>â¢Fresh Basil and Kalamata Hummus<br>â¢Elegant Beef Tenderloin <br>â¢Tilapia Tacos with Fresh Salsa<br>â¢Garlic Chicken Fillets in Balsamic Vinegar <br>â¢Peppery Beef with Blue Cheese Sauce<br>â¢Thai Coconut Curry with Vegetables<br>â¢Sweet Potatoes in Creamy Cinnamon Sauce<br>â¢Pumpkin-Pie Coffeecake<br>â¢Streusel-Topped Blueberry Bars<br>â¢Key Lime Tart with Tropical Fruit<br><br>The perfect companion for todayâs healthy cook, this indispensable cookbook will help you put delicious food on the table and make the best choices for your heartâs health.<br><br><br><i>From the Hardcover edition.</i> | *$11.47 |
 | Martha Stewart's Dinner at Home: 52 Quick Meals to Cook for Family and Friends
Brand: Clarkson Potter
Two hundred recipes perfect for dinner when you have a little timeâbut not all dayâto cook. For meals that are meant for sharing with friends and family but created with busy cooks in mind, <i>Martha Stewart's Dinner at Home</i> is a new classic that cooks of all levels will depend on. Whether you're making a Sunday supper or hosting a casual get-together, Martha Stewart has put together 52 diverse menus that make the most of each season's flavorsâand the various ways we like to cook as the weather changes. <br><br>The menusâfeaturing starters, main courses, side dishes, and dessertsâare cleverly designed with a simple preparation schedule that enables you to plan and cook dinner so that it is on the table in about an hour. Using easy-to-find ingredients from the grocery store or farmers' market (and Martha's helpful tips and shortcut techniques), each meal is fresh and inspiring without demanding too much effort. Examples include:  <br>â¢Â Watercress-Cauliflower Soup, Roasted Pork with Sage and Garlic, Braised Fennel and White Beans, Pears with Candied Walnuts and Gorgonzola  <br>â¢Â Asparagus-Parmesan Tart, Shrimp in Saffron Broth, Couscous with Golden Raisins, Apricot-Almond Ice Cream Sandwiches<br>â¢Â Roast Chicken Breasts in Creamy Tarragon Sauce, Warm Lentils with Spinach, Caramelized Endive, Poached Pears with Chocolate Sauce  <br>â¢Â Avocado and Lemon on Toasted Rustic Bread, Seared Tuna in Tomato-Basil Sauce, Green Beans with Lemon Butter, Peaches in Honey Syrup<br><br>Martha has put so much thought into <i>Martha Stewart's Dinner at Home</i> that cooking for family and friends will be something you look forward to doing again and again. | *$9.45 |
 | The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor
Brand: Clarkson Potter | *$19.91 |
 | Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
Brand: Clarkson Potter
<i>Larousse Gastronomique</i> has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, <i>Larousse Gastronomique </i>would be it, without question."<br><br>The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. <i>Larousse Gastronomique</i> has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, <i>Larousse</i> features more than 400 reportage photosâcandid images of upscale restaurants from around the worldâthat give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adrià , Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia Child.<br><br>With entries arranged in encyclopedic fashion, <i>Larousse Gastronomique</i> is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Saladâwith dozens of recipesâand on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).<br><br>The unparalleled depth and breadth of informationâfrom the traditional to the cutting-edgeâmake this newest edition of <i>Larousse Gastronomique</i> indispensable for every cook. | *$50.00 |
 | The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show
Brand: Clarkson Potter
Just when you thought the last thing the world needed was another book on weeknight cooking, along comes an entirely fresh take on the subject. As they do on their weekly show, host Lynne Rossetto Kasper and producer Sally Swift approach their topic with attitude and originality, making <i>The Splendid Tableâs How to Eat Supper</i> one of the most engaging cookbooks of this or any other year.<br><br>As loyal listeners know, Lynne and Sally share an unrelenting curiosity about everything to do with food. Their show, The Splendid Table, looks at the role food plays in our livesâinspiring us, making us laugh, nourishing us, and opening us up to the world around us. Now they have compiled all the most trenchant tips, never-fail recipes, and everyday culinary know-how from the program in <i>How to Eat Supper</i>, a kitchen companion unlike any other.<br><br>This is no mere cookbook. Like the show, this book goes far beyond the recipe, introducing the people and stories that are shaping Americaâs changing sense of food. We donât eat, shop, or cook as we used to. Our relationship with food has intensified, become more controversial, richer, more pleasurable, and sometimes more puzzling. <i>How to Eat Supper</i> gives voice to rarely heard perspectives on foodâfrom the quirky to the political, from the grassroots to the scholarly, from the highbrow to the humbleâand shows the essential role breaking bread together plays in our world.<br><br><i>How to Eat Supper</i> takes you through a plethora of inviting recipes simple enough to ensure success even if youâve never cooked before. And if you are experienced in the kitchen, youâll find challenging new concepts and dishes to spark your imagination. | *$19.01 |
 | The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own
Brand: Clarkson Potter | *$22.13 |
 | American Heart Association Low-Fat, Low-Cholesterol Cookbook, 3rd Edition: Delicious Recipes to Help Lower Your Cholesterol
Brand: Clarkson Potter
The nationâs most trusted authority on heart-healthy living presents the third edition of this bestselling cookbook, with updated health information and 50 all-new recipes.<br><br>Eating well is essential to living well. Choosing nutritious food can be complicated, however, especially in a world of fad diets and conflicting health advice. Now in its latest edition, the <i>American Heart Association Low-Fat, Low-Cholesterol Cookbook</i> helps you sort through the confusion. With more than 200 easy-to-prepare dishes and accompanying nutritional analyses, this useful cookbook is the perfect tool for creating meals that are sensible, healthful, and absolutely delicious. It also explains how cholesterol affects the body, how âgoodâ and âbadâ cholesterol differ, and how you can use the latest science and nutritional information to meet your heart-health goals.<br><br>⢠Crab Spring Rolls with Peanut Dipping Sauce <br><br>⢠Stuffed Chile Peppers <br><br>⢠Lobster Bisque with Leeks and Shallots <br><br>⢠Warm Mushroom Salad <br><br>⢠Peppery Beef with Blue Cheese Sauce <br><br>⢠Spicy Lentil Curry <br><br>⢠Spinach and Black Bean Enchiladas <br><br>⢠Cardamom-Lemon Muffins <br><br>⢠Mocha Cheesecake | *$6.50 |
 | Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen
Brand: Clarkson Potter
Hometown boy turned superstar, Michael Symon is one of the hottest food personalities in America. Hailing from Cleveland, Ohio, he is counted among the nationâs greatest chefs, having joined the ranks of Mario Batali, Bobby Flay, and Masaharu Morimoto as one of Americaâs Iron Chefs. At his core, though, heâs a midwestern guy with family roots in old-world traditions. In <i>Michael Symonâs Live to Cook</i>, Michael tells the amazing story of his whirlwind rise to fame by sharing the food and incredible recipes that have marked his route.<br><br>Michael is known for his easy, fresh food. He means it when he says that if a dish requires more than two pans to finish, heâs not going to make it. Cooking what he calls âheritageâ foodâbased on the recipes beloved by his GreekâItalianâEastern EuropeanâAmerican parents and the community in ClevelandâMichael draws on the flavors of traditional recipes to create sophisticated dishes, such as his Beef Cheek Pierogies with Wild Mushrooms and Horseradish, which came out of the pierogies that his grandpa made. Michael translates the influences of the diverse working-class neighborhood in which he grew up into dishes with Mediterranean ingredients, such as those in Olive Oil Poached Halibut with Fennel, Rosemary, and Garlic; Italian-style handmade pastas, like Linguini with Heirloom Tomato, Capers, Anchovies, and Chilies; and re-imagined Cleveland favorites, such as Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary.<br><br>Part of Michaelâs irresistible allure on the Food Network comes from how much fun he has in the kitchen. To help readers gain confidence and have a good time, <i>Michael Symonâs Live to Cook</i> has advice for cooking like a pro, starting with basic instructions for how to correctly use techniques such as braising, poaching, and pickling. Thereâs also information on how caramelizing vegetables and toasting spices can give dishes a greater depth of flavorâinstead of a heavy, time-consuming stock-based sauceâand why the perfect finishing touch to most meat or fish dishes can be a savory hot vinaigrette instead.<br><br>With fantastic four-color photography throughout and tons of helpful âSymon Saysâ tips, <i>Michael Symonâs Live to Cook</i> is bound to get anyone fired up about getting into the kitchen and cooking up something downright delicious. | *$20.00 |
 | Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals
Brand: Clarkson Potter
This is the low-fat book cooks who care about wholesome, vegetarian-inspired food have been waiting for. Each of the more than 280 recipes are as delicious and trustworthy as those in the Moosewood Collective's previous books, and vibrant flavors and generous portions are still a hallmark of every dish. Because the Collective's primary goal is always to make great tasting food they resisted the notion of doing a low-fat book until they were convinced they could make low-fat dishes as flavor-packed as their regular favorites. "We've mostly been interested in gourmet cuisine at Moosewood Restaurant, not deprivation diet food," say the authors. "So, it's a happy surprise that the dishes we created for this cookbook don't come off as merely healthful diet foods. The food is exciting, ethnically diverse, and satisfyingly delicious. <Strong>Moosewood Restaurant Low-fat Favorites</Strong> is as much a celebration of the pleasures of eating as it is about low-fat cooking."<br><br>In <Strong>Moosewood Restaurant Low-fat Favorites</Strong> the Collective emphasizes a few changes in basic cooking techniques to apply to everyday recipes and they offer tips and ideas for sustaining a low-fat lifestyle. They bake rather than fry, replace high-fat ingredients with healthy substitutes (no artificial ingredients allowed!), and use butter and oil very moderately. What is lost in fat is gained in bold, intense flavors. "When fashioning low-fat recipes, taking a nip here, a tuck there, we sometimes need to add a little embroidery, an embellishment such as extra herbs, spices, fruit or vegetable purée, vinegar, sun-dried tomatoes, dried mushrooms, miso, soy sauce, or garlic," explain the cooks at Moosewood Restaurant. "Our gingerbread gets extra flavor and moisture from chunks of pear rather than from butter and egg yolks. Two small calamata olives enliven the Caesar Salad Dressing. A little sauerkraut adds interest to an Italian mushroom stew."<br><br>Fat will not be missed in mouthwatering recipes like Guacamole with Asparagus, Chinese Orzo Vegetable Salad, Spring Vegetable Paella, Indian Potato Pancakes, and Creamy Dairyless Rice Pudding. Along with those creative dishes, one of the most appealing parts of <Strong>Moosewood Restaurant Low-fat Favorites</Strong> is finding low-fat variations on familiar favorites such as Macaroni and Cheese, Shephard's Pie, and Dark Chocolate Pudding. An added bonus is that the Moosewood Collective has made sure that the ingredients used in the recipes throughout the book are very accessible--easily found in most well-stocked supermarkets. <br><br>In the nutritional, glossary, and guide sections of <Strong>Moosewood Restaurant Low-fat Favorites</Strong> the Collective gives explanations of nutritional terms, instructions for how to glean the information you need from nutrition labels, a brief overview of vitamins and minerals, and guides to ingredients and cooking techniques. These three important sections, combined with the deliciously appetizing recipes, are a wealth of encouragement for low-fat eating and living a healthy lifestyle. The fourteen chapters range from savory soups and main course salads to creative side dishes and aromatic Mediterranean and Asian-inspired dishes. With chapters which range from healthy breakfasts and lunch foods to a collection of fish recipes and more than twenty truly delectable desserts, <Strong>Moosewood Restaurant Low-fat Favorites</Strong> is sure to set the kitchen standard not only for health-conscious cooks, but also for those who have come to rely on the Moosewood Collective's easy, earthy approach to cooking. | *$14.70 |
 | American Heart Association Meals in Minutes Cookbook: Over 200 All-New Quick and Easy Low-Fat Recipes
Brand: Clarkson Potter
If homemade meals at your house are being replaced by fat-filled takeout or microwaveables in front of the TV, you'll want <b>American Heart Association Meals in Minutes</b> on your cookbook shelf. More than 200 delicious low-fat, low-cholesterol recipes nourish your appetite for good food while respecting your hectic schedule. Whether you're balancing work and family, putting in overtime at the office, or simply wanting to restore the joys of home cooking to your table, here are terrific dishes you can put together without a lot of fuss and bother--and in 20 minutes or less.<br><br>With everything from appetizers, snacks, soups, salads, and sandwiches to main courses (including plenty of vegetarian options), vegetables, breads, breakfast dishes, and of course desserts, the emphasis is on ease of preparation and great taste. You can prepare many of these dishes with ingredients you probably already have on hand, making mealtime even more stress-free. In addition to one-dish and microwaveable recipes, there are four special "super saver" recipe types for when you're extra rushed to get dinner on the table. "New Classics" are basic main dishes that will become your new standbys, ready to dress up or down as you see fit. "Planned-Overs" are recipe "twofers" that use last night's leftovers in a creative new way for tonight's meal. "Shopping Cart" recipes require no more than six common ingredients and get you in and out of the kitchen in no time. "Express-ipes" are the quickest of the quick, taking merely 25 minutes or less for all the preparation and all the cooking.<br>Tempting dishes include:Stacked Mushroom NachosMini Cinnamon StackupsPortobello Pizza with Peppery GreensChicken Fajita Pasta with Chipotle Alfredo SauceScallops ProvençalBroccoli with Sweet-and-Sour Tangerine SauceChocolate Hazelnut Angel Food Cake with BananasDevil's Food Cake with Caramel DrizzlesNo-Chop StewBlue Cheese Beef and FriesTurkey PotstickersLemongrass Chicken with Snow Peas and Jasmine RiceGreen and Petite Pea Salad with FetaPasta Frittata<br><br><br><br> | *$10.37 |
 | Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
Brand: Clarkson Potter
In her most comprehensive volume yet, Madhur Jaffrey draws on more than four decades of culinary adventures, travels, and experimentation for a diverse collection that both intrigues and delights the palate. Dishes from five continents touch on virtually all the world's best loved flavors, for a unsurpassed selection of vegetarian fare.<br>Â Â Â Â Â Â Â Â <br>More than 650 recipes exemplify Madhur's unsurpassed ability to create simple, flavorful homecooking that is well within the reach of every cook. Extensive sections on Beans, Vegetables, Grains, and Dairy explore the myriad ways these staples are enjoyed worldwide. Each section opens with a detailed introduction; Madhur describes methods for preparation and storage, as well as different cooking techniques and their cultural origins. Throughout she balances appealing, uncomplicated dishes such as sumptuous omelets and rich polentas with less familiar ingredients such as green mangoes, pigeon peas, and spelt. Madhur demystifies the latter with clear-cut explanations so that incorporating new combinations and interesting flavors into everyday cooking becomes second nature. She also offers substantial sections on Soups, Salads, and Drinks, as well as Sauces and Other Flavorings, to help round out a meatless meal and add exciting new flavors to even the most easily prepared dishes. Finally, a complete glossary of ingredients and techniques clarifies some of the little-known elements of the world's cuisines so that even the uninitiated can bring the flavors of Asia, the Middle East, the Caribbean, and more to their tables.<br>Â Â Â Â Â Â Â Â <br>Throughou t this extensive collection, Madhur includes personal anecdotes and historical contexts that bring her recipes to life, whether she's remembering field of leeks she saw in the mountains of northern Greece or describing how corn-based dishes arrived in Indonesia through colonial trade. Committed vegetarians will rejoice at the wide variety of meatless fare she offers, and nonvegetarians will enjoy experimenting with Madhur's global flavorings. This highly readable resource promises to be a valuable addition to any cook's library, helping everyone make healthful ethnic foods a part of everyday cooking. | *$15.65 |
 | Bobby Flay's Burgers, Fries, and Shakes
Brand: Clarkson Potter | *$12.55 |
 | The Art of Mexican Cooking
Brand: Clarkson Potter
This indispensable cookbook, an instant classic when first published in 1989, is now back in print with a brand-new introduction from the most celebrated authority on Mexican cooking, Diana Kennedy. The culmination of more than fifty years of living, traveling, and cooking in Mexico, <i>The Art of Mexican Cooking </i>is the ultimate guide to creating authentic Mexican food in your own kitchen, with more than 200 beloved recipes as well as evocative illustrations.<br><br>The dishes included, favorites from all the regions of Mexico, range from sophisticated to pure and simple, but they all share an intrinsic depth of taste. Aficionados will go to great lengths to duplicate the authentic dishes (and Kennedy tells them exactly how), but here too is a wealth of less complicated recipes for the casual cook in search of the unmistakable flavors of a bold cuisine.<br><br>Kennedy shares the secrets of true Mexican flavor: balancing the piquant taste of chiles with a little salt and acid, for instance, or charring them to round out their flavor; broiling tomatoes to bring out their character, or adding cumin for a light accent. By using Kennedyâs kitchen wisdom and advice, and carefully selecting produce that is now readily available in most American markets, cooks with an appetite for Mexican cuisineâand Kennedy devotees old and newâcan at last serve and enjoy real Mexican food.<br><br>âThis is the ultimate in Mexican cooking from the worldâs leading authority.â <br>âPaula Wolfert, author of <i>The Cooking of South-West France</i> | *$16.34 |
 | Rachael Ray's Book of 10: More Than 300 Recipes to Cook Every Day
Brand: Clarkson Potter
Rachael's top 10 lists of 30-minute meals<br> <br>For more than a decade, Rachael Ray has wowed you with her flavorful dishes on TV. And she has written one incredible collection after collection of delicious 30-minute meals. Her latest cookbook includes her most-requested recipes from fans like you and her family faves. <i>Rachael Ray's Book of 10</i> is jam-packed with thirty top 10 lists of recipes in all your favorite categories. Leave it to Rachael to make a book that is easy to use and fun, too! <br> <br>There's a chapter on Burgers with 10 Figure-Friendly Faves, 10 of John's Faves, and 10 Gut-Busters. She has lists of Date Night/Fake Outs for you and your special someone, Seafood for a Steal, and Potluck Picks. You will find a list of 10 for whatever you are making for dinnerâFamily Faves, Great Rollovers, Kids' Picks, and many more. There are even 10 variations on Surf 'n' Turf! Looking to show off? Try Spinach-Stuffed Steaks with Sautéed Cremini Mushrooms. How about a veggie sammie? Rachael includes Grilled Eggplant Roll-Ups and Mushroom Veggie Sloppy Sandwiches. What's great for the grill? Baby Lamb Chops with Artichoke and Tarragon Dip or try a Grilled Flank Steak Sandwich with Blue Cheese VinaigretteâDressed Arugula and Pears. Rachael has a recipe for you for every simple dinner, family meal, and special occasion. There are endless ideas here for what to put on the table. | *$8.99 |
 | The Joy of Mixology: The Consummate Guide to the Bartender's Craft
Brand: Clarkson Potter
An original book on the craft of mixology is a rare gem. Gary Reganâs <b>The Joy of Mixology</b> is such a gem, one whose genius lies in Reganâs breakthrough system for categorizing drinks that helps bartendersâboth professionals and amateurs alikeânot only to remember drink recipes but also to invent their own. <br><br>For example, once you understand that the Margarita is a member of the New Orleans Sour Family, youâll instantly see that a Kamikaze is just a vodka-based Margarita; a Cosmopolitan follows the same formula, with some cranberry juice thrown in for color. Similarly, the Manhattan and the Rob Roy, both members of the French-Italian family, are variations on the whiskey-vermouth-bitters formula. <br><br>In this way Regan brings a whole new understanding to the world of cocktails and how to make them. Not only will you learn how to make standard cocktails, youâll actually learn to feel your way through making a drink, thereby attaining the skills needed to create concoctions of your own. And as Regan explains methods for mixing drinks, how to choose bartendersâ wares and select spirits and liqueurs, and the origins of many cocktails, youâll feel as though youâre behind the bar with him, learning from a master. Plus, his charming and detailed history of mixed drinks raises this far above the standard cocktail guide fare. <br><br>With more than 350 drink recipes, <b>The Joy of Mixology </b>is the ultimate bar guide. Ground-breaking and authoritative, itâs a must-have for anyone interested in the craft of the cocktail. | *$18.36 |
 | The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life
Brand: Clarkson Potter
<b>Nestled in the blue mists of Tennessee's Smoky Mountains, the 10,000-acre bucolic refuge of Blackberry Farm houses a top-rated small inn with one of the premier farm-to-table restaurants in the country.  This sumptuous cookbook offers a collection of recipes that are as inspired by the traditional rustic cooking of the mountainous south as they are by a fresh, contemporary, artistic sensibility. Some of the dishes are robust, others are astonishingly light, all are full of heart and surprise and flavor â and all are well within the reach of the home cook. <br></b><br>California has the French Laundry, Virginia has the Inn at Little Washington, and Tennessee has Blackberry Farm, where the indulgences of a luxury inn are woven together with odes to nature â fly-fishing, hiking, foraging, bird watching, and heirloom gardening â to create a new way of looking at the world, a way in which anything seems possible. <br><br>This is particularly true at the Inn's table and in its award-winning wine cellar. To the farm's master gardeners, food artisans and chefs, meals are an opportunity to express not only the earth and the culture of this remote spot, but also its spirit. On a spring day this might mean Rye Whiskey-Cured Trout with Fresh and Pickled Fennel, and the summer garden might inspire a Chilled Corn Soup with Garlic Custard, a papardelle of baby carrots, or a tomato terrine. In the cooler weather, game and traditionally preserved food â cider-basted venison, a shell-bean and gamebird cassoulet, a dried apple stack cake or  Bourbon Apple Fried Pies â keep conversation in front of the fire lively. For all its artfulness, however, Blackberry Farm's garden-to-table cooking tends to be an ode to a well-loved cast iron skillet, a backyard smoker or a wood-fired grill. <br><br>In the foothills, you don't eat to eat, you eat to talk, to remember and to imagine what you will eat tomorrow. In this book, the stories of the people who practice the traditional mountain food arts â the bacon man, the heirloom gardener, the cheese maker and sausage man â are woven together with the recipes, lore and regional history to reflect the spirit of the cooking at Blackberry Farm. Breathtaking photographs capture the magical world that surrounds the table â the hills and rushing creeks, the lights and shadows of the forest, the moods and moments of the garden. | *$34.66 |
 | Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friends
Brand: Clarkson Potter
<b>Country music star and bestselling cookbook author Trisha Yearwood is back with an encore of recipes that once again share her family traditions and warm home-grown cooking style.</b><br>Â <br>In her debut cookbook, <i>Georgia Cooking in an Oklahoma Kitchen</i>, Trisha proved that thereâs much more to her than an award-winning country music career, as she welcomed us into her kitchen and served up a feast of flavorful meals and heartwarming personal anecdotes. Now, in <i>Cooking for Family and Friends</i>, Trisha opens her life and her kitchen once more with a trove of recipes from a lifetime of potlucks and colorful gatherings. <br>Â <br>Trisha has that southern hospitality gene and sheâs a big believer that cooking for someone else is an act of love. From breakfasts in bed to hearty casseroles and festive holiday meals, Trishaâs delicious recipes are dedicated to her loved ones, including her husband Garth Brooks (whoâs her number one cooking fan <i>and </i>the contributor of a few knockout recipes of his own). <br>Â <br>Trisha knows how good it feels to bring something to the table. It brings everyone closer together if theyâve had a hand in preparing a meal. These recipes all come with memories attachedâof potlucks with good friends, church suppers, family fish fries, and beach picnics, Motherâs Day, and Christmas gatherings. Many are handed down from her mother, her aunts and cousins, or longtime friends, while others are her own contemporary improvisations on classic southern fare. Each oneâwhether a main dish, a tasty side, or a decadent dessertâcomes with a heartwarming story from Trishaâs life that may remind you of some of your own favorite family foods, or inspire you to create new traditions. <br>Â <br>You donât have to be a southerner to enjoy Yearwood family specialties such as:<br>Â <br><ul> <li>Hot Corn Dip</li> <li>Cornbread Salad with French Dressing</li> <li>Baked Bean Casserole</li> <li>Tennessee Jambalaya</li> <li>Pumpkin Roll</li> <li>Old Fashioned Strawberry Shortcake</li> </ul> Â <br>Plus, Trisha (and her sister and mother) offer up loads of practical advice, on everything from easily icing a cake to cutting a slice of pie, time-saving tips; and ingredient substitutions. With full-color photographs taken at Trishaâs home, this soulful and sincere testament to a southern life well-lived will delight both country music fans and home cooks everywhere. <br>Â <br>TRISHA YEARWOOD is a three-time Grammy-award winning country music star and the author of the bestselling cookbook <i>Georgia Cooking in an Oklahoma Kitchen.</i>Â She is married to megastar Garth Brooks. | *$19.79 |
 | In the Green Kitchen: Techniques to Learn by Heart
Brand: Clarkson Potter
Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege.  <i>In the Green Kitchen</i> presents her essential cooking techniques to be learned by heart plus more than 50 recipesâfor delicious fresh, local, and seasonal mealsâfrom Alice and her friends. She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.<br><b> </b><br><b>Contributors:< /b> Darina Allen * Dan Barber * Lidia Bastianich * Rick Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King * Peggy Knickerbocker * Anna Lappé & Bryant Terry * Deborah Madison * Clodagh McKenna * Jean-Pierre Moullé * Joan Nathan * Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak * Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis * Poppy Tooker * Charlie Trotter * Jerôme Waag * Beth Wells | *$18.48 |
 | Vino Italiano: The Regional Wines of Italy
Brand: Clarkson Potter
At one time, Italian wines conjured images of cheap Chianti in straw-wrapped bottles. More recently, expensive âSuper Tuscansâ have been the rage. But between these extremes lay a bounty of delicious, moderately priced wines that belong in every wine drinkerâs repertoire.<br><br><b>Vino Italiano</b> is the only comprehensive and authoritative American guide to the wines of Italy. It surveys the countryâs wine-producing regions; identifies key wine styles, producers, and vintages; and offers delicious regional recipes. Extensive reference materialsâon Italyâs 300 growing zones, 361 authorized grape varieties, and 200 of the top producersâ provide essential information for restaurateurs and wine merchants, as well as for wine enthusiasts.<br><br>Beautifully illustrated as well as informative, <b>Vino Italiano</b> is the perfect invitation to the Italian wine experience. | *$20.00 |
 | The Essential Cuisines of Mexico: Revised and updated throughout, with more than 30 new recipes.
Brand: Clarkson Potter
More than twenty-five years ago, when Diana Kennedy published The Cuisines of Mexico, knowledge and appreciation of authentic Mexican cooking were in their infancy. But change was in the air. Home cooks were turning to Julia Child for an introduction to French cuisine and to Marcella Hazan for the tastes of Italy. Through Diana Kennedy they discovered a delicious and highly developed culinary tradition they barely knew existed. The Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla Book became best-sellers, and Diana Kennedy was recognized as the authority on Mexican food.<br><br>Now a new generation has discovered that Mexican food is more than chimichangas, that they can find fresh hierbas de olor (pot herbs, including marjoram and Mexican bayleaf) and chilacas in their markets. The book that will become indispensable in their kitchens is <b>The Essential Cuisines of Mexico</b>.<br><br>Diana has combined her three classic books in one volume, refining recipes when possible, bringing them up to date without losing the spirit of their generation. Old friends will be delighted to revisit these refreshed classics and to find more than thirty new recipes from different regions of Mexico. Among these discoveries are the very popular arroz a la tumbada (rice with seafood) from Veracruz, a pico de gallo with peaches from the state of Mexico, and tasty snacks from the cantinas of Mérida. <br><br>Newcomers will delight in Diana's "word pictures" -- descriptions of her travels and discoveries -- and in her off-the-cuff comments. Whether they turn to this book for the final word on tamales, recipes for tasty antojitos to serve with drinks, or superb tacos, they will find there is no better teacher of Mexican food. How enviable to attempt for the first time Calzones del Diablo (yes, the Devil's Pants), and what a pleasure to succumb to Diana's passion for Mexican food.<br><br><br> | *$21.62 |
 | Real Cajun: Rustic Home Cooking from Donald Link's Louisiana
Brand: Clarkson Potter
An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this areaâthe Acadiana region of Louisianaâis a tough land that funnels its spirit into the local cuisine. You canât find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in <i>Real Cajun</i>, James Beard Awardâwinning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country. <br><br>Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Grannyâs seafood gumbo that always accompany them. The food now famous at Linkâs New Orleansâbased restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. Youâll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance. <br><br>From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Linkâs famed restaurants, <i>Real Cajun</i> takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit. | *$20.53 |
 | Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods
Brand: Clarkson Potter
For anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower, this book will be your saving grace. <br><br><i>Well-Preserved</i> is a collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on.<br><br>In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe.<br><br>With <i>Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods</i>, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long. | *$14.40 |
 | Gale Gand's Brunch!: 100 Fantastic Recipes for the Weekend's Best Meal
Brand: Clarkson Potter
Every weekend is worth celebrating when you can relax over a good brunch. Food Network host, cookbook author, celebrated chef, and mother of three, Gale Gand has long made brunch a part of her life because itâs the easiest way to gather around the table with family and friends. Now, in <i>Gale Gandâs Brunch!</i> she shares 100 recipes for scrumptious brunch fare, all destined to become household favorites. <br><br>Traditional breakfast treats become inspired dishes when Gale shares how to effortlessly enliven the basics, like Iced Coffee with Cinnamon-Coffee Ice Cubes, Baked Eggs in Ham Cups, and Almond Ciabatta French Toast. In five mini-classes, she teaches how to master easy but impressive classic egg dishesâomelets, quiches, strata, frittata, and crêpesâwith numerous variations on each. Finally, no cookbook by Gale would be complete without recipes for the wonderful baked goods sheâs famous for, such as Ginger Scones with Peaches and Cream, Moist Orange-Date Muffins, Glazed Crullers, and Quick Pear Streusel Coffee Cake. <br><br>Special occasion or not, brunch is a cinch with Galeâs irresistible recipes. Start off the day with zesty Breakfast Burritos for the kids, or wow visiting in-laws with Poached Salmon with Cucumber Yogurt. Anyone will find Galeâs salads, soups, and sides delicious and simple, and with 60 color photographs, youâll be enticed to try a new recipe every weekend. Wake up to a great weekend with <i>Gale Gandâs Brunch!</i> | *$16.19 |
 | American Heart Association No-Fad Diet: A Personal Plan for Healthy Weight Loss
Brand: Clarkson Potter
By now, youâve heard of (and maybe tried) them all: the low-carb diet, the grapefruit diet, the miracle diet . . . the list goes on and on. Fad diets may promise a quick fix, but few deliver lasting results. If youâre like millions of other Americans, youâre still struggling to lose weight and get in shapeâwithout harming your long-term health in the process. <br><br>Itâs time to leave behind the one-size-fits-all approach to dieting. Now, the American Heart Association, the nationâs most trusted authority on heart-healthy living, introduces its first-ever comprehensive weight-loss book. <i>No-Fad Diet</i> helps you create a personalized plan to lose weight in a healthful way. After a simple assessment of your current habits, you choose the eating and exercise strategies that best fit your needs. Youâll learn how to set realistic goals, eat well to lose extra pounds safely, and add physical activity to keep the weight off for good.<br><br>This book offers more than 190 delicious, all-new recipes, including Cream of Triple-Mushroom Soup, Tilapia Cham-pignon, Chicken Pot Pie, Pumpkin-Cranberry Pancakes, and Vanilla Soufflé with Brandy-Plum Sauce. Youâll also find two weeks of sample menus, guidelines for meal planning, useful tips on dining out and food shopping, and sound advice for staying on track to reach your target weight. <br><br>If youâre fed up with fads and want a diet that can provide a lifetime of effective weight control, <i>No-Fad Diet</i> is the book for you.<br><br><b>Tired of losing weight and gaining it back?<br><br>Sick of fad diets and gimmicks?<br><br>Frustrated by crazy food restrictions?<br><br>Try the <i>No-Fad Diet </i></b><br><br>Whatâs the only effective way to lose weight and keep it off? Itâs simple: Calories in must be less than calories out. But since the factors that contribute to this not-so-magic formula are different for everyone, a one-size diet plan does not fit all. <br><br>The <i>No-Fad Diet</i> includes:<br><br>â¢Tips on turning negative thinking into positive rewards<br><br>â¢Simple quizzes to find the approach thatâs best for you<br><br>â¢Diary pages to record and monitor your eating and activity habits <br><br>â¢Strategies to reduce calories and increase your activity levels<br><br>â¢Guidelines to help you prepare your own nutritious meals <br><br>â¢More than 190 delicious and healthful recipes <br><br>â¢Techniques to maintain your momentum<br><br>The weight-loss strategies in this book are based on reliable scientific research and are backed by respected medical professionals. The American Heart Association has the information you can trust.<br><br><br><br>Also available as a Random House Large Print Edition | *$9.96 |
 | Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager
Brand: Clarkson Potter
Maître fromager Max McCalman, author of <i>The Cheese Plate</i> and <i>Cheese</i>, is steeped in the world of artisanal cheeses like no one else. In <i>Mastering Cheese</i>, he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship.<br> <br>After years of teaching courses for amateurs at the Artisanal Premium Cheese Center, where he is Dean of Curriculum, McCalman has developed a compelling set of classes for understanding and ex-periencing cheese. A full master's course in a book, <i>Mastering Cheese</i> covers the world of cheese in twenty-two distinct lessons, featuring tasting plates that deliciously demonstrate key topics. For example, a chapter titled "Stunning Stinkers" explains why some of the strongest-smelling cheeses can be among the best tasting and then recommends several stars of this category. Learn about the issues facing real raw-milk cheeses and then go out and taste the differences between these cheeses and those made with pasteurized milk. <br> <br>For the first time in any of his books, McCalman includes extensive information on the modern artisanal cheese revolution in the United States and prominently features these artisans and their products alongside the famous cheeses of Italy, France, Spain, and the United Kingdom.<br> <br>Complete with helpful charts and an invaluable index of more than 300 cheeses, <i>Mastering Cheese</i> is the definitive course that you can use in your own home to pursue your passion for cheese. | *$23.74 |
 | Hungry Girl Chew the Right Thing: Supreme Makeovers for 50 Foods You Crave
Brand: CloseoutZone
<DIV><DIV><DIV>Hungry Girl's FIRST-EVER recipe card set!!! </DIV><DIV>Now You Can Give In To Temptation... 50 Insanely Delicious Guilt-Free recipe swaps in a super-fun card deck!<BR><BR>Take a look at these crazy delicious treats:<BR>  *Red Velvet Insanity Cupcakes:<BR>           140 calories each!</DIV><DIV><BR>  *Woohoo Waffle Stack:<BR>           226 calories for the whole stack!</DIV><DIV><BR>  *Amazing Ate-Layer Dip:<BR>           105 Calories per serving!</DIV><DIV><BR>  *Planet Hungrywood Sweet & Capân Crunchy Chicken:<BR>           234 calories per serving</DIV><DIV><BR>Enjoy 50 Supreme Makeovers for 50 foods you crave! </DIV></DIV></DIV> | *$9.39 |
 | Living on Live Food
Brand: Cohen | *$29.99 |
 | The Ultimate Tea Diet: How Tea Can Boost Your Metabolism, Shrink Your Appetite, and Kick-Start Remarkable Weight Loss
Brand: Collins Living
<blockquote> <p> It's proven! Tea can be a powerful tool for fast and lasting weight loss. </p> </blockquote> <p> <i>The Ultimate Tea Diet</i> harnesses tea's incredible weight-loss potential in a straightforward plan for losing weight in a safe and healthy way. Tea's ability to encourage weight loss comes from the synergy of its three main ingredients: caffeine to stimulate, L-theanine to neutralize the harmful side effects of caffeine and act as an appetite suppressant, and EGCG, which causes you to burn fat faster and more efficiently. In other words, tea reduces your appetite and stimulates your metabolism. </p> <p> Don't worryâyou won't go hungry on the <i>Ultimate Tea Diet</i>. The food plan includes tea-based meals for breakfast, lunch, and dinner as well as tempting choices for midday snacks and sweet treats. All are made with tea so not only is your food incredibly flavorful, but you're also getting the weight-loss benefits in every single bite you enjoy. </p> <p> Drinking teaâand maintaining a conscientious focus on good healthâcan easily become a way of life. Slim down to a leaner, more energetic, and healthier you with the <i>Ultimate Tea Diet</i>. </p> | *$6.75 |
 | Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Brand: Columbia University Press
<P>Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.</P><P> <I>Molecular Gastronomy</I>, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. </P><P>Looking to the future, Herve This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? <I>Molecular Gastronomy</I> explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.</P> | *$10.30 |
 | The Food Revolution: How Your Diet Can Help Save Your Life and Our World
Brand: Conari Pr
Here, the man who started the "food revolution" with the million-plus-selling Diet for a New America, boldly posits that, collectively, our personal diet can save ourselves and the world. If, according to chaos theory, the beating of a butterfly's wing can cause a hurricane in another part of the world, try this out for chaotic cause and effect: monarch butterflies are dying in droves due to genetically-engineered corn growing in the Midwest. There is also a direct correlation between the Big Mac in your hand and the mile-wide river now running across the North Pole. Learn the truth about foods we are eating that are, in Robbins' words, "unsafe on any plate." | *$9.45 |
 | Why We Love Dogs, Eat Pigs, and Wear Cows: An Introduction to Carnism
Brand: Conari Press
In her groundbreaking new book, Why We Love Dogs, Eat Pigs, and Wear Cows, Melanie Joy explores the invisible system that shapes our perception of the meat we eat, so that we love some animals and eat others without knowing why. She calls this system carnism. Carnism is the belief system, or ideology, that allows us to selectively choose which animals become our meat, and it is sustained by complex psychological and social mechanisms. Like other "isms" (racism, ageism, etc.), carnism is most harmful when it is unrecognized and unacknowledged. Why We Love Dogs, Eat Pigs, and Wear Cows names and explains this phenomenon and offers it up for examination. Unlike the many books that explain why we shouldnât eat meat, Joyâs book explains why we do eat meat -- and thus how we can make more informed choices as citizens and consumers. | *$9.97 |
 | Everyday Harumi
Brand: Conran
Harumi Kurihara, Japan's most famous cookbook writer, selects her favorite ingredients and presents 70 new home-style recipes for you to make for family and friends. <br> In <i>Everyday Harumi</i>, Harumi Kurihara, Japan's most popular cookbook writer, selects her favorite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores. <div> Arranged by her favorite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to sylish living and eating. Every recipe is photographed and includes beautiful step by step advice that show key Japanese cooking techniques, such as chopping skills or how to serve rice. Texture and flavor are important to Japanese food and Harumi takes you through the basic sauces you can make at home and the staples you should have in your store cupboard. </div><div> Photographed by award-winning photographer Jason Lowe, this warm and approachable cookbook invites you to cook and share Japanese food in a simple and elegant style. </div> (2009) | *$16.24 |
 | The Complete America's Test Kitchen TV Show Cookbook
Brand: Cook's Illustrated | *$24.95 |
 | More Best Recipes (America's Test Kitchen)
Brand: Cook's Illustrated | *$24.36 |
 | Everyday Pasta
Brand: Cookbook Part Number: 100020
For <i>New York Times</i> bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: itâs healthy and delicious; it can be light and delicate or rich and hearty; itâs readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In <i>Everyday Pasta</i>, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.<br><br>Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways.<br><br>Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.<br><br>Whether youâre looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winterâs night, <i>Everyday Pasta</i> offers just the thing. <br><br>⢠Tuna, Green Bean, and Orzo Salad<br>⢠Crab Salad Napoleans with Fresh Pasta<br>⢠Roman-Style Fettuccini with Chicken<br>⢠Baked Pastina Casserole<br>⢠Tagliatelle with Short Ribs Ragou<br>⢠Spaghetti with Eggplant, Butternut Squash, and Shrimp<br><br>Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In <i>Everyday Pasta</i>, Giada shows you how, with a few basic ingredients from the fridge and the pantry, youâre never more than minutes away from a delicious pasta dinner. | *$18.00 |
 | Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most
Brand: Cookbook Part Number: BASTIANICH
In this exciting new book the incomparable Lidia takes us on a gastronomic journeyâfrom Piemonte to Pugliaâexploring ten different regions that have informed her cooking and helped to make her the fabulous cook that she is today. In addition, her daughter Tanya, an art historian, guides us to some of the nearby cultural treasures that enrich the pursuit of good food.<br><br>· In Istria, now part of Croatia, where Lidia grew up, she forages again for wild asparagus, using it in a delicious soup and a frittata; Sauerkraut with Pork and Roast Goose with Mlinzi reflect the regionâs Middle European influences; and <i>buzara</i>, an old marinerâs stew, draws on fish from the nearby sea.<br><br>· From Trieste, Lidia gives seafood from the Adriatic, Viennese-style breaded veal cutlets and Beef Goulash, and Sacher Torte and Apple Strudel.<br><br>· From Friuli, where cows graze on the rich tableland, comes Montasio cheese to make <i>fricos</i>; the corn fields yield polenta for Velvety Cornmeal-Spinach Soup.<br><br>· In Padova and Treviso rice reigns supreme, and Lidia discovers hearty soups and risottos that highlight local flavors.<br><br>· In Piemonte, the robust Barolo wine distinguishes a fork-tender <i>stufato</i> of beef; local white truffles with scrambled eggs is âheaven on a plateâ; and a <i>bagna cauda</i> serves as a dip for local vegetables, including prized cardoons.<br><br>· In Maremma, where hunting and foraging are a way of life, earthy foods are mainstays, such as slow-cooked rabbit sauce for pasta or gnocchi and boar tenderloin with prune-apple Sauce, with Galloping Figs for dessert.<br><br>· In Rome Lidia revels in the fresh artichokes and fennel she finds in the Campo dei Fiori and brings back nine different ways of preparing them.<br><br>· In Naples she gathers unusual seafood recipes and a special way of making limoncello-soaked cakes.<br><br>· From Sicilyâs Palermo she brings back <i>panelle, </i>the delicious fried chickpea snack; a caponata of stewed summer vegetables; and the elegant Cannoli Napoleon.<br><br>· In Puglia, at Italyâs heel, where durum wheat grows at its best, she makes some of the regionâs glorious pasta dishes and re-creates a splendid focaccia from Altamura.<br><br>There are 140 delectable recipes to be found as you make this journey with Lidia. And along the way, with Tanya to guide you, youâll stop to admire Raphaelâs fresco <i>Triumph of Galatea</i>, a short walk from the market in Rome; the two enchanting women in the Palazzo Abbatellis in Palermo; and the Roman ruins in Friuli, among many other delights. Thereâs something for everyone in this rich and satisfying book that will open up new horizons even to the most seasoned lover of Italy. | *$7.03 |
 | Better Homes and Gardens New Cook Book: Celebrating the Promise, 14th Limited Edition "Pink Plaid"
Brand: Cookbook Part Number: MO23511
<ul> <li>In addition to the inspiring Pink Sectionâthe Promise for the Cure chapterâthis limited edition contains the all-new complete Better Homes and Gardens <i>New Cook Book</i> 14th edition, with more than 1,400 mouthwatering recipes and 800 beautiful photos. <li>Celebrity cookbook authors including Paula Deen, Sandra Lee, Lidia Bastianich, Sara Moulton, Pam Anderson, Joanne Weir, Nathalie Dupree, Mary Sue Milliken, and Susan Feniger share a recipe and some special words about this important cause. <li>The Pink Section includes more than 70 delicious, all-new recipes that feature fresh foods associated with reducing the risk of cancer, plus nearly 60 color photos. <li>Warm, witty inspiring quotes pepper these pink pages to reveal the strength and humanity of women across the nation. <li>A unique section focusing on the benefits of a strong mind, body, and spirit connection. <li>The mission of the Komen for the Cure is to eradicate breast cancer as a life-threatening disease through research, education, screening, and treatment. For more information, please contact the Komen for the Cure at 1.800.I'M AWARE<sup>®</sup> or www.komen.org </ul> | *$15.97 |
 | Bobby Flay's Mesa Grill Cookbook: Explosive Flavors from the Southwestern Kitchen
Brand: Cookbook Part Number: RH35141
Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobbyâs bold and vivacious take on this cuisine has made him a fixture on Americaâs culinary scene and turned Mesa Grill into a veritable institution. In <i>Bobby Flayâs Mesa Grill Cookbook</i>, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine. <br><br>Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including:<br><br><b>- Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt<br>- Queso Fundido with Roasted Poblano Vinaigrette<br>- Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema<br>- Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa<br> - Seared Tuna Tostado with Black Bean Mango Salsa<br>- Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce<br>- Spicy Coconut Tapioca with Mango and Blackberries<br></b><br>Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, <i>Bobby Flayâs Mesa Grill Cookbook</i> helps you re-create the fun and flavors of Mesa Grill in your own kitchen. | *$21.79 |
 | Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine)
Brand: Cookbook Part Number: RH39454
The perfect cookie for every occasion.<br><br>Cookies are the treat that never disappoints. Whether youâre baking for a party or a picnic, a formal dinner or a family supperâor if you simply want something on hand for snackingâthere is a cookie thatâs just right. In <i>Martha Stewartâs Cookies,</i> the editors of <i>Martha Stewart Living</i> give you 175 recipes and variations that showcase all kinds of flavors and fancies. Besides perennial pleasers like traditional chocolate chip and oatmeal raisin, there are other sweet surprises, including Rum Raisin Shortbread, Peppermint Meringue Sandwiches with Chocolate Filling, and Lime Meltaways. <br><br>Cleverly organized by texture, the recipes in <i>Martha Stewartâs Cookies</i> inspire you to think of a classic, nostalgic treat with more nuance. Chapters include all types of treasures: Light and Delicate (Cherry Tuiles, Hazelnut Cookies, Chocolate Meringues); Rich and Dense (Key Lime Bars, Chocolate Mint Sandwiches, Peanut Butter Swirl Brownies); Chunky and Nutty (Magic Blondies, Turtle Brownies, White Chocolate-Chunk Cookies); Soft and Chewy (Snickerdoodles, Fig Bars, Chewy Chocolate Gingerbread Cookies); Crisp and Crunchy (ANZAC Biscuits, Chocolate Pistachio Biscotti, Almond Spice Wafers); Crumbly and Sandy (Cappuccino-Chocolate Bites, Maple-Pecan Shortbread, Lemon-Apricot Sandwiches); and Cakey and Tender (Lemon Madeleines, Carrot Cake Cookies, Pumpkin Cookies with Brown-Butter Icing).<br><br>Each tantalizing recipe is accompanied by a lush, full-color photograph, so you never have to wonder how the cookie will look. Beautifully designed and a joy to read, <i>Martha Stewartâs Cookies</i> is rich with helpful tips and techniques for baking, decorating, and storing, as well as lovely gift-packaging ideas in standout Martha Stewart style. | *$13.99 |
 | Joy of Cooking: 75th Anniversary Edition - 2006
Brand: Cookbook Part Number: ROMBAUER
When the last edition of the Joy of Cooking appeared in 1997, it was a chef-centric, rarified global ingredient kind of moment. And now, 1997 seems very far away. This country is in an economically wobbly, terror-filled time where Americans have kept close to home both literally and figuratively. The 75th Anniversary Edition of the Joy of Cooking -- as it has always done -- speaks to the time it is published into. This Joy has come full circle from 1997 with a huge emphasis on American home cooking. We are not chasing the authentic Oaxacan enchilada here -- we have cheese, chicken, and beef. We have returned the casserole; included slow cooker recipes; restored chapters on jams, jellies, pickles, ice cream, and drinks. There is an eye to economy with expanded discussions on how to get the best out of tougher cuts of meat; the art of leftovers; and keeping household stock. With 500 completely new recipes and hundreds of recipes long edited out of previous editions, this is a brand-new, best-loved Joy of Cooking that rejoices in the cooking of the country that made it the bestselling cookbook of all time -- America. <P>BACK TO BASICS The perfect boiled egg*fluffy rice*pancakes light as air*choosing the perfect cut of meat* no fail cakes* knife skills* vegetables for every meal*cooking with fresh herbs*how to cook fish*roast chicken with crispy skin*fresh salads and homemade dressings*crisp fritters, fries, and onion rings* casserole cooking*finding the right sauce for the pasta*easy homemade pie dough*simple stock making*chewy and cakey cookies and brownies*quick pan sauces for meats <P>BRAND NEW A return to the American classics from enchiladas and chop suey to velvet cake and mud pie* all new illustrations*rich new soups*more grilling recipes*homemade ice cream and sorbet*slow cooker recipes*complete new grains*food for a crowd*how to freeze ingredients, dishes and entire meals*beverages and party drinks for entertaining and family meals* making jellies, jams and preserves* how to can fruits and vegetables*quick suppers*brining meats and shellfish <P>RETURN TO REFERENCE Cutting-edge nutritional information*Expanded Know Your Ingredients*More information about storing and keeping foods*more menu planning*new illustrations of techniques*new sections on high altitude baking and cooking*cooking with wine and spirits*stocking your pantry*buying the right equipment*expanded index*botanical information*ingredient substitutions*expanded information on fish and game*entertaining how-to from supper clubs to children's parties | *$18.96 |
 | Cooking
Brand: Cookbook Part Number: TS08789
In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking teachers, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success. COOKING is the only all-in-one instructional that details the techniques that cooks really need to master, teaches all the basic recipes, and includes hundreds of photos that illuminate and inspire. | *$24.84 |
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