 | Paula Deen: It Ain't All About the Cookin'
Brand: Simon & Schuster
Do you know the real Paula Deen? You may think you know the butter-loving, finger-licking, joke-cracking queen of melt-in-your-mouth Southern cuisine. You may have even visited The Lady & Sons to taste for yourself the down-home delicacies that made her famous and even heard some version of her Cinderella story (a single mom with two teenage sons started a brown-bag lunch business with $200 and wound up with a thriving restaurant, a fairy-tale second marriage, and wildly popular television shows), but you have never heard the intimate details of her often bumpy road to fame and fortune.<P>Courageously honest, downright inspiring, and just a little bit saucy, Paula shares the highs and lows of her life in the inimitable charming and irreverent style that you know from her television shows and personal appearances. She talks about long childhood summers spent in a bathing suit and roller skates and hard years living in the back of her father's gas station; a buzzing high school social life of sleepovers, parties, cheerleading, and boys; and a difficult marriage. The death of her beloved parents precipitated a debilitating agoraphobia that crippled her for years. But even when the going got tough, Paula never lost the good grace and sense of humor that would eventually help carry her to success and stardom. Of course, you can't get by on charm alone: as Paula has learned, you need plenty of willpower, hard work, and, above all, the love and support of family and friends to finance, sustain, and run a successful restaurant. <P>In each chapter, Paula shares new recipes: there's serious comfort food like her momma's Chocolate-Dippy Doughnuts, Courage Chili for when you know life's going to get tough, Sexy Oxtails for seducing that special someone, and the recipe for her new mother-in-law's Banana Nut Delight Cake that Paula finally got just right. And you'll love the never-before-seen photos of her family. <P>In this memoir, Paula Deen speaks as frankly and intimately as few women in the public eye have ever dared. Whether she's telling tales of good times or bad, her story is proof that the old-fashioned American dream is alive and kicking, and there still is such a thing as a real-life happy ending. | *$7.49 |
 | Perfect Recipes for Having People Over
Brand: Houghton Mifflin Harcourt
Having your friends over is no big deal when you have the perfect recipe, one that's not only foolproof but simple and that fits into your hectic schedule. In her new cookbook, Pam Anderson shares nearly 200 perfectly convenient dishes, including* Lacy Cheddar Crisps -- An irresistible one-ingredient hors d'oeuvre, ready in 10 minutes.* Oven-Barbecued Pork -- Slow-cooked for 10 to 12 hours. You literally make this one in your sleep.* Creamy Baked Macaroni and Cheese -- When kids are coming, why not serve the best version of their favorite?* Shish Kebabs -- Satisfy every guest, from vegetarians to carnivores, in the same meal. Six exciting flavoring pastes offer all the variety you need.* Easy Baked Risotto -- Elegant and effortless, with many sumptuous variations, including seafood and vegetarian. You socialize while it cooks.* Orange-Glazed Asparagus -- One of the most versatile side dishes imaginable. Ready in 8 relaxed minutes.* Molten Chocolate Cakes -- 15 minutes to oozy decadence.Every recipe comes with helpful suggestions on what to serve with the dish, how to vary it, how to take shortcuts, and how to make it ahead. | *$14.48 |
 | Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
Brand: Ten Speed Press Part Number: SCOP
Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor is grist for the chill in David Lebovitz's ecstatic guide to the pleasures of homemade ice creams, sorbets, granitas, and more. With an emphasis on intense and sophisticated flavors, an international flair, and a bountiful helping of seasoned technique, this collection of frozen treats ranges from classic and comforting (Chocolate Sorbet) to contemporary and cutting edge (Mojito Granita). Spilling over with scrumptious sauces, crunchy toppings, and surprising mix-ins, THE PERFECT SCOOP transforms simple ice cream into a knockout dessert. | *$14.37 |
 | Peter Reinhart's Artisan Breads Every Day
Brand: Ten Speed Press
Renowned baking instructor Peter Reinhart distills his professional techniques down to the basics, delivering artisan bread formulas that require minimal effort and time. PETER REINHART'S ARTISAN BREADS FAST replaces the breakthrough methods of the past, the various preferment methods, and the no-knead craze, and offers high-caliber versions of classic breads using the best techniques to create the highest quality loaves in a fast and convenient fashion. A conscientious teacher, Reinhart coaches readers on shaping tricks, oven techniques, and methods for doing away with expensive bakery tools. | *$17.64 |
 | Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
Brand: Ten Speed Press
With this whole grain follow-up to the acclaimed BREAD BAKER'S APPRENTICE, home and professional bakers will be making whole grain loaves so delicious that they put white breads to shame. After much tinkering and trial and error (with help from more than 250 recipe testers), beloved baking instructor Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. Including recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads, PETER REINHART'S WHOLE GRAIN BREADS is the definitive guide to baking incredible and healthful artisan-quality bread. | *$20.85 |
 | Petite Sweets: Bite-Size Desserts to Satisfy Every Sweet Tooth
Brand: Sellers Publishing, Inc.
For the home cook who wants to follow the huge trend toward small-bite desserts, heres a collection of recipes for everybodys favorite indulgent desserts prepared in miniature portions. From a shot glass of velvety chocolate mousse to an itty, bitty key lime pie, these miniature dishes are perfectly satisfying when youre craving just a bite of something sweet at the end of the meal. | *$11.95 |
 | Pintxos: Small Plates in the Basque Tradition
Brand: Ten Speed Press
Acclaimed chef Gerald Hirigoyen's sophisticated and delectable small plates, served at his restaurants, Bocadillos and Piperade, set the standard for tapas in San Francisco. This book features 75 distinctive California-inflected versions of Spanish tapas and French Basque dishes (including Salt Cod with Piperade, Roasted Beets with Moroccan Spices, and Oxtail Empanadas with Spicy Mango Dip) specially written for the home cook. Conveniently organized by type of dish--grilled, soups, braises, skewers and toasts, sandwiches, bean dishes, and fried foods--and illustrated with the exemplary photography of James Beard award-winning photographer Maren Caruso, PINTXOS is all you need to host an authentic and stylish tapas party at home. | *$14.23 |
 | Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More
Brand: Taunton Press
<DIV>Americans love pizza and Americans love to grill--put them together and you have your own made-at-home version of a wood-oven pizza, straight from your gas or charcoal grill. "Pizza on the Grill" contains 100 recipes for innovative, just-got-to-make-it pizzas--including dessert pizzas--that will make you the backyard patio grill meister or mistress of your neighborhood--think Thai One On Pizza, Pulled Pork Pizza, and Fig, Walnut, and Rosemary Pizza, along with traditional classics like Pizza Margherita and Little Italy Pepperoni Pizza. Each recipe will contain music-to-grill-by and drink suggestions, as well as appetizers and salads to round out the meal and make this a one-top entertaining resource.</div> | *$9.66 |
 | Pizza: Grill It, Bake It, Love It!
Brand: William Morrow Cookbooks
<blockquote> <p> Pizza lovers, rejoice! Bestselling cookbook authors Bruce Weinstein and Mark Scarbrough are back with an exciting new collection of ninety classic, international, and modern recipes for everyone's favorite food. </p> </blockquote> <p> Finally, here's a book that lets you have it both ways—on the grill and in the oven. Bake a pie tonight for that traditional pizza-parlor taste or grill one this weekend on the deck or patio, and you'll discover what home chefs across the country are realizing: the grill is a great way to get a hot pie on the table. </p> <p> Bruce and Mark adapt their recipes so that you can use a homemade dough, a store-bought one, or even a prebaked crust. With recipes for three sauces and eight crusts, <i>Pizza</i> makes America's favorite food easier and more fun than ever. </p> <p> From the well loved to the adventurous, <i>Pizza</i> is full of Bruce and Mark's foolproof recipes that are sure to please every palate. There's something for everyone: classic pies like the cheese-laden Pizza Margherita and the Four Seasons Pizza, international pies revamped for the American kitchen like the Armenian Lamejun Pizza and the Alsatian Tarte Flambé, light salad pies like the BLT Pizza, and modern twists on old favorites. Try a Philly Cheesesteak Pizza or a Pot Pie Pizza, modeled on those American comfort-food classics. <i>Pizza</i> also offers ten recipes for Chicago-style deep-dish pies and a host of fun appetizer pies, making pizza perfect for every occasion. </p> | *$4.63 |
 | Pizza: More than 60 Recipes for Delicious Homemade Pizza
Brand: Chronicle Books
Team five-time world pizza-throwing champion Tony Gemignani with acclaimed cookbook author Diane Morgan and the result is a cookbook that will turn any home kitchen into the best pizzeria in town. There are over 60 selections on the menu, including the thick, rounded-edge crust of classic Neapolitan pizza Margherita, the thin crust New York–style Italian Sausage and Three Pepper Pizza, and the stick-to-your-ribs, deep-dish kind, smothered in spinach and mozzarella. There are also plenty of new-fangled pizzas: layered with Thai curry flavored chicken or pineapple; cooked on the grill; even quick and easy versions using storebought crust. Aficionados will find six pizza dough recipes ready to suit anyone's crust preferences. Tips for proper use of such related gear as peels, stones, tiles, pans, grills, and ovens make this a complete pizza package. And with step-by-step dough tossing instructions from Tony himself, it's clear: When it comes to pizza—Pizza delivers. | *$9.15 |
 | Please Stop Laughing At Me...: One Woman's Inspirational Story
Brand: Adams Media
While other kids were daydreaming about dances, first kisses, and college, Jodee Blanco was just trying to figure out how to get from homeroom to study hall without being taunted or spit upon as she walked through the halls. <P>This powerful, unforgettable memoir chronicles how one child was shunned—and sometimes physically abused—by her classmates from elementary school through high school. It is an unflinching look at what it means to be the outcast, how even the most loving parents can get it all wrong, why schools are often unable to prevent disaster, and how bullying has been misunderstood and mishandled by the mental health community. <P>You will be shocked, moved, and ultimately inspired by this harrowing tale of survival against insurmountable odds. This vivid story will open your eyes to the harsh realities and long-term consequences of bullying—and how all of us can make a difference in the lives of teens today. | *$2.00 |
 | Pops!: Icy Treats for Everyone
Brand: Quirk Books
<em>Pops!</em> introduces a whole new Popsicle one that's fashionable as well as fun. This first-ever ice pop compendium includes more than 100 recipes for pops with unique tastes and flavor combinations, such as Sour Plum, Sweet Martini, Thai Iced Coffee, and Blueberry Cheesecake cool treats today's grown-up kids will be proud to serve at their birthday gatherings, barbecues, and cocktail parties. <p>And for those whose creative interests stretch beyond the kitchen and into the DIY realm, <em>Pops!</em> offers innovative techniques for making ice molds from found objects and even small toys. With more than 30 full-color photographs and tons of quirky sidebars, <em>Pops!</em> features frosty indulgences for every occasion. | *$6.86 |
 | 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". | *$5.37 |
 | Power Juices, Super Drinks: Quick, Delicious Recipes to Prevent & Reverse Disease
Brand: Kensington | *$6.81 |
 | Preggatinis: Mixology for the Mom-to-be
Brand: GPP Life
Within these pages are 75 original Preggatini recipes highlighting fresh juices, herbs, and garnishes as well as ideas for Preggatini Parties - a modern spin on the humdrum baby shower. Organized by pregnancy stages and symptoms, this lavishly illustrated, pocket-sized, virtually intoxicating guide also offers quotes from famous mums about pregnancy and health and such options as 'De-virginize for Dad' - making these drinks applicable to all. This includes a recipe exclusively provided by Celebrity Chef Michel Richard, recipient of the 2007 Outstanding Chef James Beard award, author of "Happy in the Kitchen", and owner of the legendary Citronelle restaurant in Washington, DC. | *$6.00 |
 | Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation
Brand: Chelsea Green Publishing
Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.<br /><br />Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient.<br /><br />As Eliot Coleman says in his foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today."<br /><br /><i>Preserving Food Without Freezing or Canning</i> offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world. | *$14.93 |
 | Preserving Summer's Bounty: A Quick and Easy Guide to Freezing, Canning, and Preserving, and Drying What You Grow
Brand: Rodale Books
<i>Preserving Summer's Bounty</i><br><br>Surefire techniques and great recipes for keeping the harvest!<br> | *$8.60 |
 | Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker
Brand: William Morrow Cookbooks
<p>Under pressure to get a tasty, nutritious dinner on the table in a flash? Like the idea of preparing fork-tender beef stew in thirty minutes and pot roast in under an hour? All this and more is made possible by the pressure cooker, a magical appliance that produces soul-satisfying, homemade food in one-third (or less) the standard cooking time.</p><p>In <i>Pressure Perfect</i>, Lorna Sass, the country's leading authority on pressure cooking, distills her two decades of experience into one comprehensive volume. First learn everything you need to know about buying and using today's 100% safe cookers. Then enjoy more than 200 recipes for preparing soups, meats, poultry, grains, beans, vegetables, and desserts in record time. How about whipping up a savory risotto in 4 minutes, chicken cacciatore in 12 minutes, or a delectable chocolate cheesecake in 25 minutes?</p><p>Because the pressure cooker tenderizes tough cuts of meat quickly, you can prepare fall-off-the-bone beef short ribs or lamb shanks on weekday nights instead of waiting for a special occasion. The pressure cooker also allows you to make delectable one-pot meals in minutes. Among the many innovative recipes and techniques, you'll learn to cook meatloaf and potatoes simultaneously in 10 minutes, and meatballs, pasta, and sauce at the same time in only 5 minutes. Many recipes also suggest Cook-Along ideas for preparing vegetables and grains along with the entrée.</p> <p>To further help those cooking under pressure (and who isn't nowadays?), each chapter contains timing charts for quick reference. Tips and Pressure Points in every recipe ensure optimum results.</p><p>This ultimate guide to pressure cooking is a must for all busy cooks, boaters, brides, college students, and anyone looking for a great way to make irresistible, healthy, home-made food fast. </p> | *$11.70 |
 | Pretend Soup and Other Real Recipes: A Cookbook for Preschoolers and Up
Brand: Tricycle Press
A Cookbook for Preschoolers & Up <P>Together with her co-author, educator Ann Henderson, cookbook author Mollie Katzen believes it's never too early to introduce children to the creative world of cookery in a fun, healthful way. For small children, exploring food and cooking is not just about eating, it can be a playful activity and a way to learn new skills. As an educational experience, consider all the things a child can learn in the kitchen: counting, symbol recognition, reading readiness, self-confidence, use of tools, food literacy, and more. <P>Pretend Soup brings the grown-up world of real cooking to a child's level. Each vegetarian recipe is presented on double-page spreads, two per recipe. Full of Mollie's well-loved warmth and whimsical artistry, the first spread details the ingredients, safety tips, and a familiar version of the recipe for the prep cook: the adult. The second spread presents the recipe pictorally for the child and introduces a few easy-to-read words - your child moves from the usual role of helper to head cook. | *$9.49 |
 | Prevent and Reverse Heart Disease
Brand: Avery
<i>Prevent and Reverse Heart Disease</i> challenges conventional cardiology by posing a compelling, revolutionary idea-that we can, in fact, abolish the heart disease epidemic in this country by changing our diets. Drawing on the groundbreaking results of his twenty-year nutritional study, Dr. Caldwell B. Esselstyn, Jr., a former surgeon, researcher, and clinician at the Cleveland Clinic, convincingly argues that a plant-based, oil-free diet can not only prevent and stop the progression of heart disease, but also reverse its effects. Furthermore, it can eliminate the need for expensive and invasive surgical interventions, such as bypass and stents, no matter how far the disease has progressed. Dr. Esselstyn began his research with a group of patients who joined his study after traditional medical procedures to treat their advanced heart disease had failed. Within months of following a plant-based, oil-free diet, their angina symptoms eased, their cholesterol levels dropped significantly, and they experienced a marked improvement in blood flow to the heart. Twenty years later, the majority of Dr. Esselstyn's patients continue to follow his program and remain heart-attack proof. <P><i>Prevent and Reverse Heart Disease</i> explains the science behind these dramatic results, and offers readers the same simple, nutrition-based plan that has changed the lives of his patients forever. In addition, Dr. Esselstyn provides more than 150 delicious recipes that he and his wife, Ann Crile Esselstyn, have enjoyed for years and used with their patients. Clearly written and backed by irrefutable scientific evidence, startling photos of angiograms, and inspiring personal stories, <i>Prevent and Reverse Heart Disease</i> will empower readers to take charge of their heart health. It is a powerful call for a paradigm shift in heart-disease therapy. | *$15.21 |
 | Prevention Fiber Up Slim Down Cookbook: A Four-Week Plan to Cut Cravings and Lose Weight
Brand: Rodale Books
<DIV><DIV>While common dieting wisdom suggests that those who need to lose weight must be eating too much, the newest discoveries in weight loss science now reveal that what’s not being eaten can hinder weight reduction. Fiber is turning out to be the silver bullet of dieting—because it can fill you up on fewer calories, dampen cravings for fattening foods, and dramatically improve your overall health. <P></P>Consuming the right amount of dietary fiber can have profound health benefits. It can cut the risk of heart disease by 30 percent; lower cholesterol by as much as 13 points; decrease inflammation; drop blood pressure; balance blood sugar; improve memory; reduce the risk for breast, colon, and endometrial cancer; and boost the immune system. Unfortunately, ramping up fiber levels too quickly can also cause digestive distress. With an easy-to follow, 4 week plan, <I>Prevention’s Fiber Up Slim Down Cookbook</I> shows how to switch over to high-fiber living without experiencing excessive gas or uncomfortable bloating. <P></P><P>Of course, for any weight-loss plan to work, the food must be fabulous. <I>Prevention’s Fiber Up Slim Down Cookbook</I> is packed with more than 200 delicious, fiber-rich recipes that work with any fiber-rich diet plan including home-style dishes like Roasted Sweet and Russet Potato Salad and Mom’s Turkey Meatloaf, tasty new favorites like Curried Beef with Pineapple and Coconut, and sweet treats like Ginger–Sweet Potato Cheesecake and Pumpkin Fruitcake. </P></DIV></DIV> | *$12.04 |
 | 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 |
 | Professional Baking
Brand: Wiley
This new edition gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, this edition includes a new chapter on baking for special diets, expanded and detailed information on ingredients and their use in baking, and new sections on sugar confections, as well as 100 new photographs. Complete with more than 775 classic and creative recipes to explore, <i>Professional Baking</i> offers an excellent foundation for mastering the art and craft of baking. | *$38.75 |
 | Putting Food By (Plume)
Brand: Plume
The fourth edition of this classic guide to freezing, canning, and preserving food includes new information on freezing for the microwave, making Christmas presents, canning convenience food, and kitchen equipment. Reprint. | *$3.54 |
 | Quick & Healthy Recipes and Ideas: For people who say they don't have time to cook healthy meals, 3rd Edition
Brand: Small Steps Press
<b>The third edition edition of this bestseller is now published by Small Steps Press!</b> People spend less time cooking than ever before— but where do they turn when they still want to eat healthy? Quick & Healthy brings you over 200 easy recipes that are low in fat, cholesterol, and calories— and take almost no time to prepare. With recipes designed for the busy cook, this latest edition includes practical nutrition information as well as quick, delicious recipes that have been kitchen-tested for taste and ease. Inside, you will find time-saving ideas, tips to reduce fat and cholesterol, and even food exchanges for weight loss and diabetes. | *$11.32 |
 | Quick and Easy Vegan Comfort Food: 65 Everyday Meal Ideas for Breakfast, Lunch and Dinner with Over 150 Great-tasting, Down-home Recipes
Brand: Experiment, The
<DIV>A born food-lover, raised in California on “the best Mexican food in the country” and her father’s “traditional Southern soul food,” Alicia C. Simpson couldn’t imagine giving up her favorite dishes to become vegan. Animal-free food might be healthier, but could it match the tastes of home—like fried chicken, macaroni and cheese, or a bowl of chili? Three years after Alicia took the vegan plunge, <I>Quick and Easy Vegan Comfort Food</I> answers that question with a resounding “yes!”<BR><BR>Here is the essential cookbook for any of America’s more than 6 million vegans who miss the down-home tastes they remember (or want to try), or for vegetarians and even meat-eaters who want to add more plant-based foods to their diets, but don’t know where to start. Comfort-seeking cooks will find:<BR><ul><li>Easy-to-prepare, animal-free versions of classics like Spicy Buffalo Bites, Ultimate Nachos, Baked Ziti and more</li><li>65 delicious combinations for breakfast, lunch, and dinner, with flavors from around the world, like “Chinese Take-In” or “Tijuana Torpedo”</li><li>Everything you need to know to start your vegan pantry, and why being vegan is easier, less expensive, and more delicious than you might think.</li></ul><BR>With spirit and style, Alicia shows just how easy—yes, and comforting—vegan food can be.<BR></DIV> | *$10.84 |
 | Quick Meals for Healthy Kids and Busy Parents: Wholesome Family Recipes in 30 Minutes or Less From Three Leading Child Nutrition Experts
Brand: Wiley
Make Healthy Meals as Fast as You Can Have Them Delivered In a world of frozen dinners and fast food drive-thrus, nutrition has taken a backseat to convenience. And for working parents, finding the time to cook wholesome dinners is no picnic. Finally, here’s help for parents in a pickle—a cook-book full of healthy and delicious recipes you can make in 30 minutes or less. Quick Meals for Healthy Kids and Busy Parents is the perfect solution for tight schedules and empty stomachs. With over 140 tasty recipes for breakfasts, lunches, dinners, desserts, and snacks, it’s easy to prepare food the whole family feels good about. Here are just a few of the delightful dishes that will please parents and captivate kids:Beefy Turnovers • Fruited Rice • Garlic Chicken Stir-Fry • Mexican Corn Pudding • Apple Biscuits • Porcupine Meatballs • Pumpkin Pancakes • Spicy Oven Fried Potatoes • Peanut Butter Play Dough • Frozen Yogurt Sandwiches This Indispensable Guide Also Includes:<UL><LI>Timesaving ideas for organizing your grocery shopping and your kitchen.<LI>Suggestions for snacks, lunch boxes, feeding picky eaters, and eating out.<LI>Information on the food pyramid and nutrient labeling system.<LI>Nutrition analysis and exchange values for each recipe.</UL> | *$6.95 |
 | Quick-Fix Vegetarian: Healthy Home-Cooked Meals in 30 Minutes or Less
Brand: Andrews McMeel Publishing
"Many studies have shown that vegetarians seem to have a lower risk of obesity, coronary heart disease (which causes heart attack), high blood pressure, diabetes mellitus, and some forms of cancer." --The American Heart Association<P><UL><LI>* Featuring 150 delicious recipes, <I>Quick-Fix Vegetarian</I> provides both novice and longtime cooks with practical and robust vegetarian dishes that can be prepared in less time than it takes to have a pizza delivered. </LI><LI>* Written by best-selling vegetarian chef Robin Robertson, <I>Quick-Fix Vegetarian</I> is the answer for busy families who are looking for healthy food, fast.</LI></UL><P><I>Quick-Fix Vegetarian</I> by Robin Robertson recently was named Best New Cookbook by PETA, People for the Ethical Treatment of Animals. The international organization's Proggy Award (short for "progress") recognizes animal-friendly achievement in 21st century culture and commerce. No longer considered a "hippie fad," the vegan lifestyle is becoming going mainstream. In her latest book vegetarian expert Robin Robertson creates recipes such as Spinach and Sun-Dried Tomato Quesadillas, Chipotle-Kissed Black Bean Soup, Mediterranean Orzo Salad, Beat-the-Clock Lasagna, Five-Minute Slow-Cooker Chili, and No-Bake Oatmeal Almond Cookies for this growing consumer base. In addition, <I>Quick-Fix Vegetarian</I> shows how to use many of the new commercial vegetarian products and includes recipe variations and tips for speedy, stress-free entertaining without sacrificing flavor or mainstream appeal. | *$7.67 |
 | Rachael Ray 365: No Repeats--A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
Brand: Rachael Ray Part Number: 8254
Even your favorite dinner can lose its appeal when it’s in constant rotation, so mix it up! With her largest collection of recipes yet, Food Network’s indefatigable cook Rachael Ray guarantees you’ll be able to put something fresh and exciting on your dinner table every night for a full year... without a single repeat! <br><br>Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you don’t have to reinvent the wheel every night. Rachael offers dozens of recipes that, once mastered, can become entirely new dishes with just a few ingredient swaps. Learn how to make a Southwestern Pasta Bake and you’ll be able to make a Smoky Chipotle Chili Con Queso Mac the next time. Try your hand at Spring Chicken with Leeks and Peas and you’re all set to turn out a rib-sticking Rice and Chicken Stoup that looks and tastes like an entirely different dish. <br><br>As a best-selling cookbook author and host of three top-rated Food Network shows, Rachael Ray believes that both cooking and eating should be fun. Drawing from her own favorite dishes as well as those of her family, friends, and celebrities, she covers the flavor spectrum from Asian to Italian and dozens of delicious stops in between. Best of all, these flavor-packed dishes will satisfy your every craving and renew your taste for cooking. With so many delicious entrees to choose from you’ll never have an excuse for being in a cooking rut again.<br><br>How about a brand-new 30-minute dinner every night for an entire year? <br><br>Tired of making the same old same old, week after week after week? <br><br>With Rachael’s most varied and comprehensive collection of 30-minute recipes ever, you’ll have everyone at your table saying “Yummo!” all year long. <br><br>It’s amazing what a half hour can do for your tastebuds … 365 days a year! | *$8.50 |
 | Rachael Ray's Big Orange Book: Her Biggest Ever Collection of All-New 30-Minute Meals Plus Kosher Meals, Meals for One, Veggie Dinners, Holiday Favorites, and Much More!
Brand: Random House Part Number: 0307383198
This book is Rachael Ray's biggest collection of all-new 30-minute meals, plus veggie dinners, holiday favorites, meals-for-one, kosher meals and more. From quick weeknight recipes to elaborate menus for special gatherings, this is the ultimate resource for cooks. Find tastes that please everyone and match any food budget. Rachael even shares treasured family recipes that she and her husband enjoy! | *$9.95 |
 | 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 dinner—Family 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 Vinaigrette–Dressed 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 |
 | Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass
Brand: Brewers Publications
Radical Brewing: Recipes, Tales, and World-Altering Meditations in a Glass <P>Fun and Inspiration for Brewers and Beer Drinkers Alike <P>Radical Brewing takes a hip and creative look at beer and brewing, presented with a graphically appealing two-color layout suitable for the Internet age. From chapters such as "An Embellished History of Beer" to "Big Honkin Brews," and "Building the Buckapound Brewery," it explores the multifaceted delights of drinking and making beer that lure creative, adventurous and fun loving people to the hobby. <P>Informed by the long and colorful history of beer, Radical Brewing elevates the art of brewing to its proper place alongside science to help unlock the creative spirit in every current or would-be brewer. The engaging tone and visually rich design will make Radical Brewing a "must read" for newcomers to the hobby as well as a source of inspiration for thousands of existing brewers. <P>Anyone who brews beer or drinks it with care will enjoy dipping into the graphically rich pages of Radical Brewing whether for a short sip or a long draught. | *$12.56 |
 | Raichlen on Ribs, Ribs, Outrageous Ribs
Brand: Workman Publishing Company
It’s a marriage made in BBQ heaven: America’s foremost grilling guru takes on ribs. Baby backs and spare ribs, short ribs and long ribs, pork ribs, beef ribs, lamb ribs, and more—a passionate, single-subject celebration of meaty, smoky, sweet ’n’ spicy, crowd-pleasing, fall-off-the-bone-tender ribs.<br><br> A perfect rib is the culmination of the griller’s art, and nobody’s better at showing how to put it all together—the tastes, techniques, ingredients, recipes, tips—than Steven Raichlen, award-winning author of <i>Barbecue! Bible</i>, <i>How to Grill</i>, <i>Beer-Can Chicken</i>, and other BARBECUE! BIBLE® books with 3 million copies in print. Here are 75 mouth-watering, repertoire-expanding, rib-rocking recipes: Buccaneer Baby Backs with Rumbullion Barbecue Sauce. Lone Star Barrel Staves. Tandoori Ribs. Maui-Style Short Ribs. Jamaican Jerk Ribs. Thai Sweet Chili Ribs. The Original Dinosaur Ribs. Cousin Dave’s Chipotle Chocolate Ribs. But the book is also a rib clinic: It covers the nine methods for cooking ribs, from direct grilling to spit-roasting. The essential techniques for handling ribs. Key ingredients in making homemade sauces, mops, and rubs. And boxes throughout to help take your rib cookery to the next level—even to the competition level, with tips on how to enter and how to win. | *$4.49 |
 | Rainbow Green Live-Food Cuisine
Brand: North Atlantic Books
Medical researchers have found that a high-fat, high-sugar diet, combined with environmental pollutants and stress, can lead to a buildup of toxins in the body collectively known as chronic degenerative disease. Here holistic physician Gabriel Cousens provides a dietary regimen that may help reverse this process by introducing whole, natural, organic, and raw foods into the diet. These restorative "live" foods can reverse chronic disease and bring back health and vitality. This eclectic cookbook shares 250 delicious vegan recipes from chefs at the Tree of Life Cafe. Dishes include Avocado Salad with Rosemary, Green Dragon Broccoli, Raw-violis, Lavender Milk, and Carob Coconut Cream Eclairs. International entrees, juices, and aromatherapeutic remedies are also featured. | *$16.49 |
 | Raising the Salad Bar: Beyond Leafy Greens--Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More
Brand: Lake Isle Press
This volume of over 135 inventive salad recipes is timed to answer the great demand for healthy recipes with organic ingredients. Walthers offers up delicious twists on tired classics, including pasta salads, salad wraps, bean salads, whole grain salads, and chicken salads. Helpful hints on preparation and health benefits appear throughout. | *$11.83 |
 | Ratio: The Simple Codes Behind the Craft of Everyday Cooking
Brand: Scribner
<b>WHEN YOU KNOW A CULINARY RATIO, IT'S NOT LIKE KNOWING A SINGLE RECIPE, IT'S INSTANTLY KNOWING A THOUSAND.</b><P>Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn't it easier just to remember 1-2-3? That's the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want -- chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture.<b><P>RATIOS ARE THE STARTING POINT FROM WHICH A THOUSAND VARIATIONS BEGIN.</b><P>Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3 : 1 : 2 -- or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3 : 1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. <P>Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, <I>Ratio</i> is the truth ofcooking: basic preparations that teach us how the fundamental ingredients of the kitchen -- water, flour, butter and oils, milk and cream, and eggs -- work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.<P>As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. <I>Ratio</i> provides one of the greatest kitchen lessons there is -- and it makes the cooking easier and more satisfying than ever. | *$14.63 |
 | Raw Energy: 124 Raw Food Recipes for Energy Bars, Smoothies, and Other Snacks to Supercharge Your Body
Brand: Storey Publishing, LLC
It’s time to rescue snacks from the realm of empty-calorie packaged junk food and transform everyday pick-me-ups into healthful, satisfying mini meals. Why waste calories on cookies or chips that have no nutritional value and provide only short-term satisfaction when raw foods are delicious, simple to prepare, and bursting with natural energy boosters that everybody needs to stay fit and healthy?<br><br>Thanks to <i>Raw Energy</i>, it has never been easier to add a full spectrum of raw ingredients to a healthful lifestyle. Author Stephanie Tourles’s 125 recipes for trail mixes, parfaits, energy bars, juice blends, smoothies, soups, vegetable chips, zippy dips, candies, and cookies combine raw ingredients in delicious snacks that are chock-full of nutrients and long-term energy boosters.<br><br>Made from real, whole foods that are uncooked, unadulterated, and unprocessed, these snacks are 150- to 250-calorie packages of health and vitality, dense with naturally occurring vitamins, minerals, fiber, and enzymes. The snacks in <i>Raw Energy</i> do not rely on refined white flour or sugar, they are not cooked in any way, and, with the exception of honey, they do not use animal products.<br><br>They do include raw nuts and seeds, nut butters, dried and fresh fruits, oats, carob, cocoa, freshly extracted juices, and vegetables. They taste great and are easy to digest. Tourles provides a complete overview of the benefits of raw foods, along with an introduction to "uncooking" techniques and an ingredient-by-ingredient food guide. For anyone looking for more nutritional punch from low-calorie snacks, <i>Raw Energy</i> provides 125 tasty starting points. | *$10.28 |
 | Raw Family Signature Dishes: A Step-by-Step Guide to Essential Live-Food Recipes
Brand: North Atlantic Books
While the raw food diet is the fastest growing alternative approach to eating because of its health benefits, preparing raw food dishes is so new that many people don’t know where to start. With 500 color photos, this friendly, step-by-step guide gently walks readers through recipes to create amazingly delicious and nutritious meals. Victoria Boutenko and her family are known worldwide as the Raw Family, living on a raw diet and teaching classes since 1994. Throughout the years they have perfected scores of scrumptious recipes with the idea of not only spreading the gospel of the diet’s health benefits, but also making the raw foods lifestyle realistically possible and enjoyable.<br><br>Mouth-watering rather than medicinal, simple rather than complicated, the recipes presented here include jams, scones, soup, crackers, nut milk, truffles, chocolate cake, mousse cake, and more. Complete, illustrated directions make it simple for both avid raw foodists and novice cooks alike to embrace the diet favored by Woody Harrelson, Demi Moore, Donna Karan, and other celebrities. | *$9.99 |
 | Raw Food Life Force Energy: Enter a Totally New Stratosphere of Weight Loss, Beauty, and Health
Brand: Harper Paperbacks
<p> According to top nutritionist Natalia Rose, the secret to a beautiful lean body, youthful radiant skin, abundant energy, and a state of natural bliss is Life Force Energy. If we can properly harness and increase our Life Force Energy through simple dietary and environmental principles, we can experience radically improved levels of health, beauty, and happiness. </p> <p> With <i>Raw Food Life Force Energy</i>'s more than seventy irresistibly fresh and energizing recipes, you'll see amazing results, including: </p> <ul> <li>Effortless, abundant weight loss</li> <li>Glowing, healthy skin</li> <li>Markedly increased energy</li> <li>Fewer colds and flus</li> <li>A more positive attitude and increased mental acuity</li> </ul> <p> Natalia Rose offers a new vision of how to honor and revitalize our bodies and become powerfully attractive inside and out. <i>Raw Food Life Force Energy</i> shows us how to break out of our destructive, energy-draining patterns of poor eating, unsuccessful dieting, and stressful living to lift ourselves to a whole new stratosphere of well-being. </p> | *$8.01 |
 | Raw Food Made Easy For 1 or 2 People
Brand: Book Publishing Company (TN) | *$9.92 |
 | Raw Food/Real World: 100 Recipes to Get the Glow
Brand: William Morrow Cookbooks
<p>Top New York chef and restaurateur <b>Matthew Kenney</b> and his partner, <b>Sarma Melngailis</b>, had been thinking of opening a Moroccan restaurant. But one night they were invited to a raw food restaurant -- and it changed their lives. They instead opened Pure Food and Wine, a restaurant devoted to creative, tasty raw food, and it has been drawing rave reviews. Dishes such as Zucchini and Green Zebra Tomato Lasagne, Golden Squash Pasta with Black Summer Truffles, and Dark Chocolate Ganache Tart with Vanilla Cream have given raw food a sexy new appeal.</p> <p>The decision to go raw was shocking at first for these two ex-carnivorous chefs, but they soon found that preparing and eating raw food made them and their guests feel their physical best. Melngailis noticed a difference almost immediately -- "Light, clean, natural, and alive foods make you feel light, clean, and more alive. And sexy." This new way of life has changed their outlook on eating and cooking and connects them to the world around them. As Kenney says, "Raw foods and the lifestyle associated with it are so compelling and complex that we will be forever learning and growing. Already it seems that we have discovered some of the magic that life offers."</p> <p>In this lushly photographed book, Kenney and Melngailis share some of that magic -- and show that preparing and eating raw does not mean bland, unsatisfying, or impossibly time-consuming meals. Using dehydrating, Vita-Mix blending, a nuanced understanding of spices, and unprecedented creativity, they explore a whole new outlook on raw food that transfers beautifully and easily from their kitchen to yours -- no matter what your present diet. And you'll immediately begin to reap the benefits of healthful, delicious, life-giving raw food.</p> | *$19.96 |
 | Raw Foods for Busy People: Simple and Machine Free Recipes for Every Day
Brand: LULU
Now you can enjoy and prepare simple raw foods, the healthiest foods nature has to offer, while living a busy lifestyle. This book is perfect for raw food beginners, busy people, health-conscious slackers, and those on temporary cleansing programs. It makes a great gift for the raw-curious as well, since it is the simplest and least intimidating raw food recipe book on the market. It includes over 120 recipes, almost half of which are or include machine-free options. | *$8.44 |
 | Raw for Dessert: Easy Delights for Everyone
Brand: Book Publishing Company (TN)
Now you can have your cake and eat it too! You can stay vegetarian, vegan, gluten-free, or just plain health-conscious and still eat delicious cakes, pies, compotes, crumbles, custards, sorbets, ice creams, cookies, and candies! <P>Jennifer Cornbleet, author of the best selling <i>Raw Food Made Easy for 1 or 2 People</i>, shares her favorite easy no-bake treats. Learn how to: <BR>•Avoid white sugar, white flour, dairy products, trans-fats, saturated fats, and processed foods <BR> • Make easy-to-follow recipes – quickly and affordably <BR> • Enjoy desserts for every occasion – Summer Berry Compote, Caramel Apple Stacks, Crème Brulée, Pineapple Upside Down Cake, Chocolate Cupcakes, Coconut Cream Pie, Tropical Ambrosia Tart, Pine Nut Caramels, Concord Grape Sorbet, Cookies n’ Cream Ice Cream, Knockout Brownie Sundae . . . <P>These recipes strike the perfect balance between indulgence and health. | *$8.65 |
 | Raw In Ten Minutes
Brand: CreateSpace
Over 150 pages and 80 Raw Organic Living Recipes that are all under 10 minutes and $10. Totally innovative, new recipes That are all unique, fast, easy, modeled to look and taste just like all of your favorite "cooked""baked""deep fried" comfort and junk foods but it is Raw Living Organic Bliss! It only looks and tastes like your favorite comfort and junk foods but is an adventure into "Super Foods", high vibrational cuisine that will amplify your Yoga, Creativity, Beauty, Anti-Age You Naturally and Rejuvenate You! The all natural Fountain of Youth, to ignite your Spirit and Re-energize your Soul! Fast, quick, easy, fun all RAW IN TEN MINUTES! Health is your ultimate Wealth so share the gift of health with your friends, family and loved ones with RAW IN TEN MINUTES, with up to the minute information about nutrition, health and more! | *$17.45 |
 | Ready for Dessert: My Best Recipes
Brand: Ten Speed Press
Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In <i>Ready for Dessert</i>, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies.<br> <br>With his unique brand of humor—and a fondness for desserts with “screaming chocolate intensity”—David serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, soufflés, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time. <br> <br>Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of David’s best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if you’re ready for dessert (and who isn’t?), you’ll be happy to have this collection of sweet indulgences on your kitchen shelf—and your guests will be overjoyed, too. | *$23.10 |
 | 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 area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t 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 Award–winning 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 Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll 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 Link’s 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 |
 | Real Food for Mother and Baby: The Fertility Diet, Eating for Two, and Baby's First Foods
Brand: Bloomsbury USA
<DIV><DIV><B>Following the success of <I>Real Food</I>, Nina Planck’s <I>Real Food for Mother and Baby </I>explains why real food is better for woman and child. <P></P></B>Nina Planck, one of the great food activists, changed the way we view old-fashioned foods like butter with her groundbreaking <I>Real Food</I>. T hen she got pregnant. Never one to accept conventional wisdom blindly, Nina found the usual advice about pregnancy and baby food riddled with myths and misunderstandings. In <I>Real Food for Mother and Baby</I>, Nina explains why many modern ideas about pregnancy and infant nutrition are wrongheaded and why traditional foods are best. While Nina can be controversial—her op-ed in the <I>New York Times </I>on vegan diets for infants was one of the paper’s most e-mailed articles— she’s no contrarian. Readers applaud her candor; they also trust her research and welcome her advice. <P></P>Nina’s basic premise hasn’t changed—whole foods are best—but some of the details are surprising. Pregnant women need meat and salt, not iron supplements. Nursing will be easier if you act like the mammal you are. Delaying the introduction of certain solid foods doesn’t prevent allergies. Cereals are not the best foods for tiny eaters; meat and egg yolks are better. From conception to two years, the body’s overwhelming needs are for quality fat and protein, not for carrots and low-fat dairy. Even as she casts a skeptical eye on the conventional wisdom, Nina is reassuring. She shows you how to keep your baby healthy on good, simple food. <I>Real Food for Mother and Baby </I>will be the new classic on eating for two.</DIV></DIV> | *$8.95 |
 | Real Food: What to Eat and Why
Brand: Bloomsbury USA
<DIV><DIV>Hailed as the “patron saint of farmers’ markets” by the <I>Guardian </I>and called one of the “great food activists” by <I>Vanity Fair</I>’s David Kamp, Nina Planck is single-handedly changing the way we view “real food.” A vital and original contribution to the hot debate about what to eat and why, <I>Real</I> <I>Food</I> is a thoroughly researched rebuttal to dietary fads and a clarion call for the return to old-fashioned foods.<BR> <BR>In lively, personal chapters on produce, dairy, meat, fish, chocolate, and other real foods, Nina explains how ancient foods like beef and butter have been falsely accused, while industrial foods like corn syrup and soybean oil have created a triple epidemic of obesity, diabetes, and heart disease. The <I>New York Times</I> said that <I>Real Food</I> “poses a convincing alternative to the prevailing dietary guidelines, even those treated as gospel,” and that “radical” as Nina’s ideas may be, the case she makes for them is “eminently sensible.”</DIV></DIV> <DIV><DIV><B>Nina Planck</B> grew up in Virginia selling vegetables at farmers’ markets and later created the first farmers’ markets in London, England. In New York City, she ran the legendary Greenmarkets. Nina also wrote <I>The Farmers’</I> <I>Market Cookbook</I> and hosted a British television series on local food. Her latest company, Real Food, runs markets for traditional foods in American cities.</DIV></DIV> <DIV><DIV>Nina Planck has been called the "patron saint of farmers' markets" by the <I>Guardian </I>and one of the "great food activists" by <I>Vanity Fair</I>’s David Kamp. <I>Real Food</I> is her contribution to the debate about what to eat and why. It is a thoroughly researched rebuttal to dietary fads and a call for the return to old-fashioned foods.<BR> <BR>In chapters on produce, dairy, meat, fish, chocolate, and other 'real foods,' Planck explains how ancient foods like beef and butter have been falsely accused, while industrial foods like corn syrup and soybean oil have created a triple epidemic of obesity, diabetes, and heart disease. The <I>New York Times</I> said that <I>Real Food</I> "poses a convincing alternative to the prevailing dietary guidelines, even those treated as gospel," and that as "radical" as Nina's ideas may be, the case she makes for them is "eminently sensible."</DIV></DIV> <DIV><DIV><DIV>"Science is finally catching up to what our grandmothers knew long ago: that traditional foods, and even fats, are actually good for you—and a whole lot healthier than the creations of food technology. Drawing on the latest research and oldest folk wisdom, <I>Real Food</I> offers a persuasive and invigorating defense of eggs, butter, meat, and even lard (!), as well as a powerful critique of a food industry that aims to replace these standbys with its highly processed, and sometimes deadly, simulacra. Nina Planck has written a valuable and eye-opening book.”<B>—</B><B>Michael Pollan</B><B>, author of <I>The Omnivore’s Dilemma</I></B></DIV></DIV><DIV> </DIV> <DIV>"A successful manager of urban green markets, Planck presents a contrarian view of what constitutes sound nutrition. She urges readers to think back to the kinds of diets that their grandmothers ate, regimens full of foods fresh from farms and from individual purveyors: meats, dairy, and seasonal fruits and vegetables. Planck has a lot to offer about the role of fats in a healthy diet. Although most nutritionists worry about people consuming too much fat, Planck distinguishes good fats from bad, noting that many vital nutrients are absorbed into the body only dissolved in fat. She describes the differences between industrial fats that have been chemically saturated and hydrogenated and those fats that occur naturally in vegetables, fish, and meats, especially lauding the benefits of homemade lard. Planck draws a similar line between natural and industrial soy foods. She also encourages people to consume much more seafood, finding the threat of mercury contamination a bit overblown. Above all, Planck links good nutrition to sensible enjoyment of food in all its variety."—<B>Mark Knoblauch, <I>Booklist</I></B></DIV><DIV> </DIV><D IV>"Nina Planck is a good, stylish writer and a dogged researcher who writes directly, forthrightly and with an edge. She isn't afraid to make the occasional wisecrack ('No doubt, for some people, cracking open an egg is one chore too many') while taking unpopular positions. Her chosen field—she is a champion of 'real' (as opposed to industrialized) food—is one in which unpopular positions are easy to find. As Planck reveals, in her compellingly smart <I>Real Food: What to Eat and Why</I>, much of what we have learned about nutrition in the past generation or so is either misinformed or dead wrong, and almost all of the food invented in the last century, and especially since the Second World War, is worse than almost all of the food that we've been eating since we developed agriculture. This means, she says, that butter is better than margarine (so, for that matter, is lard); that whole eggs (especially those laid by hens who scratch around in the dirt) are better than egg whites, and that eggs in general are an integral part of a sound diet; that full-fat milk is preferable to skim, raw preferable to pasteurized, au naturel preferable to homogenized. She goes so far as to maintain—horror of horrors—that chopped liver mixed with real schmaltz and hard-boiled eggs is, in a very real way, a form of health food. Like those who've paved the way before her, she urges us to eat in a natural, old-fashioned way. But unlike many of them, and unlike her sometimes overbearing compatriots in the Slow Food movement, she is far from dogmatic, making her case casually, gently, persuasively. And personally, Planck's philosophy grows directly out of her life history, which included a pair of well-educated parents who decided, when the author was two, to pull up stakes in Buffalo, N.Y., and take up farming in northern Virginia. Planck, therefore, grew up among that odd combination of rural farming intellectuals who not only wanted to raise food for a living but could explain why it made sense. Planck, who is now an author and a creator and manager of farmers' markets, has a message that can be—and is—summed up in straightforward and simple fashion in her first couple of chapters. She then goes on to build her case elaborately, citing both recent and venerable studies, concluding in the end that the only sensible path for eating, the one that maintains and even improves health, the one that maintains stable weight and avoids obesity, happens to be the one that we all crave: not modern food, but traditional food, and not industrial food, but real food."—<B>Mark Bittman, <I>Publishers Weekly</I></B></DIV></DIV> | *$9.44 |
 | Real Simple Best Recipes: Easy, Delicious Meals
Brand: Real Simple
You want to feed your family (and yourself!) well, but with your busy life, getting a healthy, satisfying meal on the table sometimes seems like <ST1:CITY w:st="on"><ST1:PLACE w:st="on">Mission</ST1:PLACE></ST1:CITY> : Impossible. For 10 years, <i>Real Simple </i>has been finding ways to help you fulfill that mission while saving you time, stress, and money. Here, we've gathered up some of our best recipes to serve anytime, anywhere-from a weeknight supper to a dinner party. <br><br>These include:<br>ONE-POT MEALS that require just a single pan (and hardly any cleanup)<br>30-MINUTE MEALS to throw together at the end of a busy workday<br>NO-COOK MEALS for when you just don't want to turn on the oven<br>FREEZABLE MEALS to make ahead, for days when there's no time to cook<br>KID-FRIENDLY MEALS that please both them and you<br>FULL NUTRITIONAL INFO for every recipe, to make watching your numbers easier<br>MENU SUGGESTIONS combining recipes for special occasions<br>TRICKS OF THE TRADE to help you choose the freshest produce, pair pasta shapes with the best sauces, decipher the labels on chicken packages, and devein a shrimp | *$15.17 |
| | Real Simple Meals Made Easy
Brand: Real Simple
When it comes to the challenges you face every day, getting dinner on the table is always at the top of the list. Not only do you want the meal to be healthy and taste good, but you want it to be fast and simple to prepare. As straightforward as that sounds, somehow-in the midst of a busy life- the task seems nearly impossible. In Meals Made Easy, the first of a series of Real Simple cookbooks, you will find smart and doable dinnertime solutions for every night of the week, no matter how little time (or few ingredients) you have. Even better, these are dishes the whole family will love- yes, including your children. Featuring more than 75 foolproof recipes, all illustrated with large, lush photos, Meals Made Easy is custom-made for your life, with chapters dedicated to: <P>• Dishes that can be prepared and ready in 30 minutes or less • Freezer-friendly dinners to make ahead of time and eat whenever • Cuisine that calls only for a cutting board-no cooking necessary • Meals you can cobble together using the items in your pantry • Recipes that require just one pot (and blessedly very little cleanup time) In addition, the book features insightful cooking tips on every page, a chapter on versatile side dishes, and a comprehensive, easy-to-use recipe index. Whether you have only 15 minutes until the kids invade the kitchen or only a hunk of Parmesan and cold pasta in the refrigerator, Meals Made Easy is sure to become your go-to guide for nightly meal planning. | *$14.81 |
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