 | 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 humorâand a fondness for desserts with âscreaming chocolate intensityââDavid 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 Davidâs 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 youâre ready for dessert (and who isnât?), youâll be happy to have this collection of sweet indulgences on your kitchen shelfâand 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 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. | *$20.74 |
 | 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 Planckâs <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 controversialâher op-ed in the <I>New York Times </I>on vegan diets for infants was one of the paperâs most e-mailed articlesâ sheâs no contrarian. Readers applaud her candor; they also trust her research and welcome her advice. <P></P>Ninaâs basic premise hasnât changedâwhole foods are bestâbut 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 doesnât prevent allergies. Cereals are not the best foods for tiny eaters; meat and egg yolks are better. From conception to two years, the bodyâs 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 âpatron saint of farmersâ marketsâ by the <I>Guardian </I>and called one of the âgreat food activistsâ by <I>Vanity Fair</I>âs David Kamp, Nina Planck is single-handedly changing the way we view âreal food.â 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> âposes a convincing alternative to the prevailing dietary guidelines, even those treated as gospel,â and that âradicalâ as Ninaâs ideas may be, the case she makes for them is âeminently sensible.â</DIV></DIV> <DIV><DIV><B>Nina Planck</B> grew up in Virginia selling vegetables at farmersâ markets and later created the first farmersâ markets in London, England. In New York City, she ran the legendary Greenmarkets. Nina also wrote <I>The Farmersâ</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>âs 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 youâand 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.â<B>â</B><B>Michael Pollan</B><B>, author of <I>The Omnivoreâs 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."â<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 fieldâshe is a champion of 'real' (as opposed to industrialized) foodâis 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 maintainâhorror of horrorsâthat 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 beâand isâsummed 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."â<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 | *$14.95 |
 | 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. | *$24.84 |
 | Recipe Keeper
Brand: Welcome Books
<b><br> </b>How many times have you clipped a recipe from a newspaper or magazine, then âlostâ it in a drawer? Welcomeâs charming new Recipe Keeper is designed to be the perfect place to collect and hold all your favorite recipes. With its three-ring binding, the Recipe Keeper allows for the easy removal and addition of new pages. Blank sheets are ready to be filled in with handwritten recipes, while the empty clear plastic adhesive sheets provide the perfect storage for published recipes clipped from magazines and newspapers, printed off the internet, or photocopied from cookbooks. The best part â everything wipes clean! With an âequivalents and substitutionsâ table, the Recipe Keeper comes packed with everything a home chef could need. <br> <br> Aside from its wonderful array of practical features, the Recipe Keeper makes the perfect gift for anyone thanks to its whimsical design. Featured on each tab is vintage artwork and inspiring quotes from famous food lovers such as Sophia Loren, Oscar Wilde, and Jonathon Swift. Collecting recipes and dishes has never been so fun and easy â so start clipping, and bon apetit!<br> <br> Colorful tabs separate and organize recipes by type and occasion for simple, easy access, including: <br> <br> Breakfast & Breads <br> Hors dâoeuvres & Appetizers<br> Soups, Salads, & Sandwiches<br> Pasta & Grains<br> Meat, Poultry & Seafood <br> Vegetables & Sides<br> Desserts & Beverages<br> Holidays & Parties | *$17.09 |
 | Recipes for Life After Weight-Loss Surgery: Delicious Dishes for Nourishing the New You (Healthy Living Cookbooks)
Brand: Fair Winds Press
Learn how to eat right after weight loss surgery.<P>In the past decade or so, there have been explosive increases in both the incidence of severe obesity and weight loss (bariatric) surgery. It has been shown that the incidence of bariatric surgical procedures has increased over 600% in the last decade. It is estimated that approximately 200,000 Americans (and another 200,000 adults world wide) will undergo a bariatric operation in 2006. This dramatic increase in operative cases is in part a testament to the safety and efficacy of the currently performed surgical procedures including the roux-en-Y gastric bypass, laparoscopic adjustable gastric band, and the biliopancreatic diversion (with or without duodenal switch).<P>Weight loss surgery is not a magic bullet, but with life-long positive lifestyle habits, including a healthy diet, you may be able to enjoy vibrant health you've never felt before.Once the surgery is over, there is a lifelong maintenance program to ensure not only that you keep the weight off, but that your body gets the right balance of nutrients. When you can only eat as much food as you can hold in your hand at a sitting, it's vital that you are eating the right foods and taking the correct supplements to nourish your body for life. What sets <I>Recipes After Weight Loss Surgery</I> apart from previous cookbooks is the combined expertise of Margaret Furtado, MS, RD, LD/N and Lynette Schultz, a combination of almost 40 years' experience in clinical nutrition and the culinary arts, respectively. Together, they'll help you navigate your way through the sometimes turbulent waters after your weight loss surgery, and will provide you with general clinical guidelines after your procedure, as well as helpful hints for easing your transition from surgery to your new, healthy lifestyle. With sections on home entertaining and eating-on-the-run, Ms. Furtado and Ms. Schultz will help you to feel like a person, rather than a patient, after your life-altering weight loss surgery. | *$11.72 |
 | Recipes for the Specific Carbohydrate Diet: The Grain-Free, Lactose-Free, Sugar-Free Solution to IBD, Celiac Disease, Autism, Cystic Fibrosis, and Other Health Conditions (Healthy Living Cookbooks)
Brand: Fair Winds Press
<DIV>The Specific Carbohydrate Diet is a strict grain-free, lactose-free, and sucrose-free dietary regimen intended for those suffering from Crohn's disease and ulcerative colitis (both forms of IBD), celiac disease, IBS, cystic fibrosis, and autism. It is based on the work of Elaine Gottschall, who wrote <i>Breaking the Vicious Cycle</i>, which introduces the SCD and explains the importance of eliminating certain carbohydrates in order to alleviate digestive ailments such as IBD, IBS, and celiac disease. <p>For those suffering from gastrointestinal illnesses, the Specific Carbohydrate Diet (SCD) offers a method for easing symptoms and pain, and ultimately regaining health. <b>Recipes for the Specific Carbohydrate Diet(TM)</b> offers a diverse and delicious collection of 150 SCD-friendly recipes, that includes over 80 dairy-free recipes. The easy-to-make and culturally diverse recipes featured in the book include breakfast dishes, appetizers, main dishes, and desserts such as -- Hazelnut-Vanilla Pancakes, Olive Sandwich Bread, Chicken Satay, Roasted Bass with Parsley Butter, Thin Crust Pizza, Gretel's Gingerbread Cookies, and Mango Ice Cream. It is accompanied by 40 full-color photos that will inspire you to get cooking again. In addition, personal anecdotes accompany each section of this book. You can find out more about this book on-line at www.scdrecipe.com/cookbook/.</DIV> | *$12.53 |
 | reFresh: Contemporary Vegan Recipes From the Award Winning Fresh Restaurants
Brand: Wiley
<b>One of Canadaâs hottest restaurants puts a Fresh spin on vegetarian cuisine!</b> <p> Torontoâs Fresh restaurants are consistently rated as among the most popular restaurants in the city. Appealing to vegetarians, vegans and those who enjoy meatfree meals as part of a healthy diet, Fresh has evolved from a humble juice bar into a chain of three dynamic and gorgeous downtown restaurants. <p> <i>reFresh</i> is a new edition of Ruth Talâs first book, <i>Juice for Life</i> (Wiley 2000, 978-0-7715-7690-4). Completely revised and updated, <i>reFresh</i> offers the reader a sumptuous selection of the best recipes found on the restaurantâs menu today, all in a gorgeous full colour package that reflects the award-winning style and design of the restaurants themselves. <p> New in this edition: <ul> <li>Over 100 of the latest recipes from the three Fresh restaurants <li>AÂ fresh new design that calls attention to the health benefits of various menu items <li>Information on nutritional supplements that can be incorporated into the recipes for an added boost! <li>Up-to-date information on buying and using a juicer at home <li>A complete recipe index <li>A new foreword by renowned chef Susur Lee </ul> | *$16.26 |
 | Restaurant Financial Basics
Brand: Wiley
A complete, practical guide to managing restaurant business finances<br> One of the keys to a successful restaurant business is strong financial management. This book equips readers with the tools needed to manage the finances of foodservice establishments effectively. Written by expert authors with extensive experience in the field, this accessible resource is filled with valuable information that can be applied to day-to-day operations. It offers concise, down-to-earth coverage of basic accounting topics-including pricing, budgeting, cost control, and cash flow-as well as more specialized information, such as how to establish menu prices. | *$20.44 |
 | Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next Hot Spot
Brand: Ten Speed Press
Ninety percent of restaurants fail, and those that succeed stumbled on the X factor, right? Wrong! Accountant-turned-restaurateur Roger Fields shows how a restaurant can survive its first year--based on far more than luck--and produce good profit for many to come. Sprinkled with restaurant start-up stories from all over the country, this how-to includes lessons on location research, pricing, hiring, and more. Opening a restaurant isn't easy, but this realistic dreamer's guide helps ensure success at the finish line. | *$9.38 |
 | Reversing Diabetes Cookbook: More Than 200 Delicious, Healthy Recipes
Brand: Grand Central Publishing
Now, it's even easier for readers to reduce, or even eliminate, dependency on insulin and oral drugs. Dr. Whitaker has created more than 200 delicious, kitchen-tested recipes, from appetizers to entrees, side dishes, desserts, and more. With full nutritional breakdowns provided, it's never been simpler for readers to manage their diabetes. | *$8.20 |
 | Rice Cooker Meals: Fast Home Cooking for Busy People
Brand: Cypress Cove Publishing
Rice Cooker Meals: Fast Home Cooking for Busy People contains 60 quick and easy meals you can make in a rice cooker, most in 30 minutes or less. Enjoy delicious, multicultural recipes that are less expensive and healthier than fast food. Includes Mexican, Italian, Tex-Mex and Cajun recipes! And one-pot cooking means less mess to clean up! You'll see how easy it is to cook jambalayas, seafood dishes, pastas, "casseroles", soups, rice side dishes, and various vegetable recipes including potatoes, cabbage, and sweet potatoes. "IN A RICE COOKER?" Yes, they're all cooked in a rice cooker. Here are a few recipes from the book: Easy Chili, Mexican Rice, Tex-Mex Pasta, Shrimp Jambalaya, Cabbage Casserole, Cajun Pepper Steak, Chicken Fried Rice, Rice & Shrimp Pilaf, Chicken & Sausage Gumbo, Chicken Fajita Stuffed Potato, Black-eyed Pea & Sausage Soup, Candied Yams with Marshmallows, Easy Smothered Potatoes & Sausage, and Black-eyed Pea & Sausage Jambalaya. The cookbook also has two indexes so the recipes are easier to find: indexed by chapter and indexed in alphabetical order. It has numerous testimonials from good cooks affiliated with the LSU AgCenter Homemaker Clubs. They tested the recipes and gave their honest opinions. It includes short articles about time-saving tips on food preparation, how a rice cooker knows when the food is cooked, how to teach children to safely cook with a rice cooker, how to brown meat in a rice cooker, plus many more. | *$6.74 |
 | Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine
Brand: Scribner
BURSTING WITH BOLD, COMPLEX FLAVORS, Mexican cooking has the kind of gusto we want in food today. Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking. <P> In this book of more than 150 recipes, award-winning chef, author and teacher Rick bayless provides the inspiration and guidance that home cooks have needed. With a blend of passion, patience, clarity and humor, he unerringly finds his way into the very soul of Mexican cuisine, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stops celebration fare. <P> Bayless begins the journey by introducing us to the building blocks of Mexican cooking. With infectious enthusiasm and an entertaining voice, he outlines 16 essential preparations-deeply flavored tomato sauces and tangy tomatillo salsas, rich chile pastes and indispensable handmade tortillas. <P> Fascinating cultural background and practical cooking tips help readers to understand these preparations and make them their own. Each recipe explains which steps can be completed in advance to make final preparation easier, and each provides a list of the dishes in later chapters that are built around these basics. And with each essential recipe, Bayless includes several "Simple Ideas from My American Home"-quick, familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili. <P> Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile-from the rich, smoky chipotle to the incendiary but fruity habanero. <P> Then, in more than 135 recipes that follow, Bayless guides us through a wide range of richly flavored regional Mexican dishes, combining down-home appeal and convivial informality with simple culinary elegance. It's all here: starters like Classic Seviche Tostadas or Chorizo-Stuffed Ancho Chiles; soups like Slow-Simmered Fava Bean Soup or Rustic Ranch-Style Soup; casual tortilla-based preparations like Achiote-Roasted Pork Tacos or Street-Style Red Chile Enchiladas; vegetable delights like Smoky Braised Mexican Pumpkin, or Green Poblano Rice; even a whole chapter on classic fiesta food (from Oaxacan Black <I>Mole</I> with Braised Chicken, Smoky Peanut <I>Mole</I> with Grilled Quail and Great Big Tamal Roll with Chard with the incomparable Juchitan-Style Black Bean Tamales); and ending with a selection of luscious desserts like Modern Mexican Chocolate Flan with KahIua and Yucatecan-Style Fresh Coconut Pie. To quickly expand your Mexican repertoire even further, each of these recipes is accompanied by suggestions for variations and improvisations. <P> There is no greater authority on Mexican cooking than Rick Bayless, and no one can teach it better. In his skillful hands, the wonderful flavors of Mexico will enter your kitchen and your daily cooking routine without losing any of their depth or timeless appeal. | *$17.98 |
 | Rival Crock Pot: 3 Books in 1: Slow Cooker Favorites/Winning Slow Cooker Recipes/Slow Cooker Recipes for All Occasions (Digest 3 in 1)
Brand: Publications International | *$8.70 |
 | Roadfood: The Coast-to-Coast Guide to 700 of the Best Barbecue Joints, Lobster Shacks, Ice Cream Parlors, Highway Diners, and Much, Much More
Brand: Broadway
For road warriors and armchair epicures alike, the seventh edition of <i>Roadfood</i> is the key to finding some of the tastiest treasures in the United States. The indispensable companion for savvy travelers nationwide, <i>Roadfood</i> is now bigger and better than ever. Totally revised and updated, the seventh edition covers over 700 of the countryâs best local eateries, including more than 200 brand new listings along with up-to-date descriptions of old favorites. <br><br>An extended tour of the most affordable, most enjoyable dining options along Americaâs highways and back roads, <i>Roadfood</i> offers enticing, satisfying meal-time alternatives for chain restaurantâweary travelers. The Sterns provide vivid descriptions and clear regional maps that direct people to the best lobster shacks on the East Coast; the ultimate barbecue joints in the South; the most sizzling steakhouses in the Midwest; and dozens of top-notch diners, hotdog stands, ice cream parlors, and other terrific spots to stop for a bite countrywide. | *$11.43 |
 | Rocco Gets Real: Cook at Home, Every Day
Brand: Wiley
⢠Rocco comes to the home cook's rescue with more than 130 quick-and-easy dishes, many of which are featured on his A&E TV show, <i>Rocco Gets Real</i>. <p> ⢠Chapters focus on the center of the plate, including pasta, chicken, beef, pork, fish, and seafood. <p> ⢠Special chapters include Healthy Meals (recipes seen on <i>The Biggest Loser</i>) and Rocco's Holiday Table. <p> ⢠Rocco's recipe notes teach, inspire, and encourage home cooks through every step in the kitchen. <p> ⢠Short ingredient lists, quick and easy prep, and clever shortcuts mean streamlined techniques that don't compromise flavor. <p> ⢠Full-color photography throughout the book. | *$6.00 |
 | Rocco's Real-Life Recipes
Brand: Meredith Books
As âBest New Chefâ (<i>Food & Wine</i>, 1999) and âAmerica's Most Exciting Young Chefâ (<i>Gourmet</i>, 2000), as well as the star of NBC reality show, <i>The Restaurant </i>(2003), Rocco DiSpirito has developed a loyal following who love his flavorful recipes that can be prepared quickly and with easy to find ingredients. The cookbook is peppered with Rocco's own thoughts about cooking and short cuts that address the importance of having a judicious mix of fresh and prepared foods to suit today's busy lifestyle regardless of the occasion. To emphasize this belief, all 175 of Rocco's favorite recipes can be prepared in 30 minutes or less. | *$7.66 |
 | Root Cellaring: Natural Cold Storage of Fruits & Vegetables
Brand: Storey Publishing, LLC
Anyone can learn to store fruits and vegetables safely and naturally with a cool, dark space (even a closet!) and the step-by-step advice in this book. | *$7.95 |
 | Rose's Heavenly Cakes
Brand: Wiley
<b>At last an all-new, full-color cake lover's companion from Rose Levy Beranbaum, The Diva of Desserts!</b><p>Rose Levy Beranbaum is a much beloved and widely respected baking legend-"a worshipped woman . . . revered by serious cooks and part-timers" alike, in the words of <i>USA Today</i>. Eagerly-awaited by her legions of devoted fans, <i>Rose's Heavenly Cakes</i> is a must-have guide to perfect cake-baking from this award-winning master baker and author of <i>The Cake Bible</i>, one of the bestselling cookbooks of all time.<p>This comprehensive guide will help home bakers to create delicious, decadent, and spectacularly beautiful cakes of all kinds with confidence and ease. With her precise, foolproof recipes, Rose shows you how to create everything from Heavenly Coconut Seduction Cake, Golden Lemon Almond Cake, and Devil's Food Cake with Midnight Ganache to Orange-Glow Chiffon Layer Cake, Mud Turtle Cupcakes, and Deep Chocolate Passion Wedding Cake.<p><i>Rose's Heavenly Cakes</i><br><ul><li>Features Rose's trademark easy-to-follow, expertly tested (and retested) recipes for perfectly delicious results every time<li>Offers over 100 simply wonderful recipes for cakes for every occasion-from exceptionally delicious butter and oil cakes, sponge cakes, and mostly flourless cakes and cheesecakes, to charming baby cakes and elegant wedding cakes<li>Features special tips and tricks from a beloved baking expert for creating amazing special effects and beautiful cake decor<li>Contains 100 tempting full-color photos</ul><p>Visit Rose Levy Beranbaum at realbakingwithrose.com and learn basic baking techniques with her, including measuring, preparing, and mixing ingredients to make cakes and creating decorations to dress them up.<p>Everything you need to create <i>heavenly</i> cakes-every time-can be found in this new collection of tried-and true recipes by one of the most celebrated bakers of our time. | *$20.75 |
 | Running a Restaurant for Dummies
Brand: For Dummies
Millions of Americans dream of owning and running their own restaurant -- because they want to be their own boss, because their cooking always draws raves, or just because they love food. <I>Running a Restaurant For Dummies</I> covers every aspect of getting started for wannabe restaurateurs. From setting up a business plan and finding financing, to designing a menu and dining room, you'll find all the advice you need to start and run a successful restaurant. <P> Even if you don't know anything about cooking or running a business, you might still have a great idea for a restaurant -- and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it do better, <I>Running a Restaurant For Dummies </I>offers unbeatable tips and advice of bringing in hungry customers. From start to finish, you'll learn everything you need to know to succeed: <UL><LI>Put your ideas on paper with a realistic business plan <LI>Attract investors to help get the business off the ground <LI>Be totally prepared for your grand opening <LI>Make sure your business is legal and above board <LI>Hire and train a great staff <LI>Develop a delicious menu </UL> If you're looking for expert guidance from people in the know, then Running a Restaurant For Dummies is the only book you need. Written by Michael Garvey, co-owner of the famous Oyster Bar at Grand Central, with help from writer Heather Dismore and chef Andy Dismore, this book covers all the bases, from balancing the books to training staff and much more: <UL><LI>Designing and theme and a concept <LI>Taking over an existing restaurant or buying into a franchise <LI>Stocking and operating a bar <LI>Working with partners and other investors <LI>Choose a perfect location <LI>Hiring and training an excellent staff <LI>Pricing menu items <LI>Designing the interior of the restaurant <LI>Purchasing and managing supplies <LI>Marketing your restaurant to customers </UL> If you're looking for a new career as a restaurateur, or you need new ideas for your struggling restaurant, <I>Running a Restaurant For Dummies</I> offers expert advice in a fun, friendly format. Packed with practical advice and expert wisdom on every aspect of the food service business, this guide is all you need to get cooking. | *$12.26 |
 | Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More
Brand: Ten Speed Press
An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summer's sweet nectarines and raspberries. Or a comforting pear bread pudding made with brioche to soften a harsh winter's day. In RUSTIC FRUIT DESSERTS, James Beard Award-winning chef Cory Schreiber and Julie Richardson, owner of Baker & Spice, share their repertoire of classic fruit desserts, including crumbles, crisps, Betty's, buckles, and pies that showcases the freshest in-season fruit available. Simple, scrumptious, and always a cherished favorite, these heritage desserts are (thankfully) experiencing a long-due revival. | *$9.99 |
 | Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation
Brand: Siris Books
This is the first comprehensive book ever written on the sacred aspects of indigenous, historical psychotropic and herbal healing beers of the world. | *$12.56 |
 | Salt: A World History
Brand: Penguin (Non-Classics)
Mark Kurlansky, the bestselling author of <i>Cod</i> and <i>The Basque History of the World</i>, here turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions. Populated by colorful characters and filled with an unending series of fascinating details, Kurlansky's kaleidoscopic history is a supremely entertaining, multi-layered masterpiece. | *$4.94 |
 | Sam the Cooking Guy: Just a Bunch of Recipes
Brand: Wiley
âI can't cook.â I hear that all the time. And it's not that you can't--it's that you don't. It's that we've been wrecked by cooking shows with their millions of complicated steps and crazy-ass ingredients. Ingredients you can't find, let alone pronounce. That's not how I want to cook. I want to eat well, but I don't want it to take a year. Who's making stuff like 'Truffled Peruvian Mountain Squab with Chilled Framboise Foam' anyway? <p> "So this book is about food that's big in taste and small in effort. Just great-tasting stuff with no fancy techniques and definitely no over-the-top ingredients, as in everything-comes-from-a-regular-supermar ket--cool concept, huh? It's just a bunch of recipes you'll easily be able to make and enjoy."<br> --<b>From Sam the Cooking Guy</b> <p> <b>Look inside for great recipes like these:</b> <p> ⢠One Dank Tomato Pie ⢠"Whatever" Spring Rolls ⢠Five-Minute Stir-Fry Noodles ⢠O.F.R.B.P.J.G.O. ⢠Awww Nuts! ⢠BBQ Chicken Pizza ⢠Halloween Chicken Chili ⢠Fridge Fried Rice ⢠Sam's Sticky Sweet BBQ Ribs ⢠Stuffed Burgers ⢠Pesto BBQ Shrimp ⢠Chili Salmon ⢠Motor Home Meatballs ⢠Spicy-ish Sausage Pasta ⢠The Great Potato Cake ⢠Brussels Sprouts You'll Actually Eat ⢠(Fake) Creme Brulee ⢠Chocolate Toffee Matzoh ⢠Peanut Butter Ice-Cream Cup Things | *$10.66 |
 | Sauces: Classical and Contemporary Sauce Making
Brand: Wiley
<B>Winner of the 1991 James Beard Cookbook of the Year Award.</B> <p> "James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle Epoque...Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference."âRichard Olney, from the Foreword. <p>"...another cookbook that can stand among the best reference works."âGourmet Magazine. <p>"This is a book I wish I had written myself...Every few decades a book is written that says all there is say on a subject, or has all the information and passion that sets the standard for professional and amateurs alike. Sauces is one of the best culinary books of this century in English."âJeremiah Tower, Stars Restaurant. <p>The ultimate reference for sauce making is now better than ever. This updated and expanded edition includes more than 500 recipes, including traditional and contemporary versions of almost every sauce imaginable. You'll find classic white and brown sauces, both starch-thickened and flourless; popular meat and fish sauces made with drippings and juices; sauces based on egg yolks, including bearnaise, hollandaise, mayonnaise, and their variations; sauces made with butter, including the beurre blanc-based sauces that revolutionized modern cookingl vegetable purees, dessert sauces, and many more. <p>The new edition features all-new chapters on Asian sauces and pasta sauces, plus nearly 50 new recipes, many that cater to lighter, contemporary fare. And a new 32-page color insert clearly and brilliantly illustrate the fundamentals of good sauce making. More than just a compendium of recipes, <I>Sauces</I> explains how and why the ingredients of a sauce are combined. <p><B>James Peterson</B> is a chef and cooking instructor. He is also the author of <I>Fish and Shellfish</I> and <I>Splendid Soup</I>, which was nominated for a James Beard Foundation Award. | *$28.82 |
 | Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen
Brand: Houghton Mifflin Harcourt
<DIV><DIV><DIV><DIV><DIV><DIV><DIV><DIV> Part culinary travelogue, part cultural history, part rallying cry, <I>Save the Deli</I> is a must-read for anyone whose idea of perfect happiness is tucking into a pastrami on rye with a pickle on the side.</DIV><DIV>Â </DIV><DIV>Corned beef. Pastrami. Brisket. Matzo balls. Knishes. Mustard and rye. In this book about deliâs food, history, and characters, its greatest triumphs, spectacular failures, and ultimately its very future, David Sax goes deep into the world of the Jewish delicatessen. From New York to Chicago, Florida, L.A., Montreal, Toronto, Paris, and beyond, Sax strives to answer the question: Can the Jewish deli thrive, and if so, how? </DIV><DIV>Â </DIV><DIV>Funny, poignant, and impeccably written,<I> Save the Deli</I> is the story of one manâs search to save a defining element of a cultureâand the sandwichesâhe loves. </DIV></DIV></DIV></DIV></DIV></DIV></DI V></DIV> | *$11.94 |
 | Saving Dinner the Low-Carb Way: Healthy Menus, Recipes, and the Shopping Lists That Will Keep the Whole Family at the Dinner Table
Brand: Ballantine Books
Leanne Ely doesnât actually cook dinner for your family. It just feels that way.<br><br>Certified nutritionist Leanne Ely loves delicious food and is dedicated to enticing todayâs busy families back to the dinner table with home cooking that cannot be beat. In Saving Dinner the Low-Carb Way, she integrates low-carb requirements into her mélange of dining pleasures for every seasonâproviding easy-to-follow menus and highlighting per-serving measurements of calories, fat, protein, carbohydrates, cholesterol, and sodium for each dish.<br><br>Itemizing ingredients by product in convenient lists, Ely makes your grocery shopping quick and effortless. She also gives you a helping hand in the kitchen with shortcuts that take the stress out of cooking, and suggests menu variations for children and family members who choose not to go the low-carb route.<br><br>The result? These dinners are not only balanced and healthy but truly varied and delectably good to eat. Main dishes like Low-Carb Beef Stroganoff, Crustless Quiche Lorraine, Crock-Pot Pork Jambalaya, Skillet Salmon with Horseradish Cream, and nearly 150 other entrees (plus recommendations for great side dishes) make dinnertime special in more ways than one. | *$8.29 |
 | Saving Dinner: The Menus, Recipes, and Shopping Lists to Bring Your Family Back to the Table
Brand: Ballantine Books
From Big Basil Burgers and Salmon Carbonara to Crockpot Chili and Spicy Apricot Chicken, Saving Dinner will have your family coming back to the tableâand back again for seconds!<br><br>Thanks to Leanne Elyâs handy cookbook and meal planning guide, tens of thousands of people have already discovered that making dinner (and shopping for food!) can be a stress-free endeavor. Say goodbye to take-out and microwave fare and hello to tasty, nutritious dishes. This newly expanded edition of Elyâs classic <b>Saving Dinner</b> includes even quicker âdinner kitsââElyâs foolproof method of assembling and freezing delicious meals, from hearty beef and chicken entrees to fresh seafood and vegetable dishes. Imagine preparing a monthâs worth of weeknight dinners in a snap.<br><br>Full of practical tips on simple, healthy, and inexpensive meal planning, Saving Dinner is the ideal solution for todayâs busy parents who would love to have their family sitting around the dinner table once again. Each of the bookâs efficient seasonal sections features <br><br>⢠six weeks of menus with delicious recipes <br>⢠side-dish suggestions, like Roasted Red Potatoes and So-Easy, You-Don't-Need-a-Recipe Coleslaw<br>⢠an itemized grocery list organized by product (dairy, meat, produce) to make one-stop shopping a breeze<br>⢠helpful hints and kitchen shortcuts that make cooking easier and more fun<br><br>Healthy, home-cooked dinners shouldnât be a thing of the past. With Leanne Elyâs easy-to-follow recipes and advice, you can save dinner from extinction and return it to its rightful placeâyour familyâs kitchen table. | *$9.14 |
 | School and Home Cooking
Brand: General Books LLC
The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: Cookery, American; Cookery; Cooking / General; Cooking / Regional | *$36.28 |
| | Science Experiments You Can Eat
Brand: HarperCollins Children's Books
Written more than 20 years ago, the book that revealed the kitchen to be the perfect home laboratory has been revised and updated to reflect advances in scientific knowledge and the invention of the microwave. There are lots of new experiments as well as all the favorites. | *$12.89 |
 | Seasonal Fruit Desserts: From Orchard, Farm, and Market
Brand: Broadway
Deborah Madison, author of the bestselling <i>Vegetarian Cooking for Everyone</i>, has enlightened millions of Americans about the joys of vegetarian cuisine. Now, after six books for the savory palate, she's finally introducing us to her spectacular fruit dessertsâmore than 175 easy recipes that are as delicious as they are healthful.<br>Â <br>Have you ever bitten into a ripe, fragrant strawberry? Or a luscious peach, its juice dripping down your chin? Or a pear that explodes with flavor? Sometimes fruit, all by itself, just seems like the perfect end to a meal. Now, In <i>Seasonal Fruit Desserts: From Orchard, Farm, and Market, </i>Deborah Madison manages to improve on perfection, turning all of your favorite seasonal fruits into a cornucopia of decadent tarts, pies, puddings, and cakes.<br>Â <br>Most of us find it difficult to incorporate enough fruit into our diets but with more than 175 recipes in this book, you'll find plenty of new, healthy and totally pleasurable ideas. Dessert doesn't need to be a complicated and time-consuming task after you have prepared a whole meal. These simple and flavorful recipes are easy to master and will delight your family and guests.<br>Â <br>As an expert on local produce, Madison shows us the best fruit pairings for any season and where to find them all over the country. Did you know that the season for mangoes and strawberries overlap in Southern California making them a natural pair? Or that between November and April, there are plenty of citrus varietiesâlike Dancy mandarins, Fairchilds, Clementines, or honey tangerinesâthat find their way to shelves and markets? With recipes like Wild Blueberry Tart in a Brown Sugar Crust, Strawberries in Red Wine Syrup, Winter Squash Cake with Dates, Hazelnut-Stuffed Peaches and Apricot Fold-Over Pie, and even simple and beautiful combinations of fruits with the right cheeses, you will be introduced to many varieties of fruit from the exotic to the heirloom and dessert will be your new favorite meal of the day. | *$21.45 |
 | Secret Ingredients: The New Yorker Book of Food and Drink
Brand: Random House
Since its earliest days, <i>The New Yorker </i>has been a tastemakerâliterally. As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, <i>The New Yorker </i>dishes up a feast of delicious writing on food and drink, seasoned with a generous dash of cartoons. <br><br>Whether youâre in the mood for snacking on humor pieces and cartoons or for savoring classic profiles of great chefs and great eaters, these offerings, from every age of The New Yorkerâs fabled eighty-year history, are sure to satisfy every taste. There are memoirs, short stories, tell-alls, and poemsâranging in tone from sweet to sour and in subject from soup to nuts.<br><br>M.F.K. Fisher pays homage to âcookery witches,â those mysterious cooks who possess âan uncanny power over food,â while John McPhee valiantly trails an inveterate forager and is rewarded with stewed persimmons and white-pine-needle tea. There is Roald Dahlâs famous story âTaste,â in which a wine snobâs palate comes in for some unwelcome scrutiny, and Julian Barnesâs ingenious tale of a lifelong gourmand who goes on a very peculiar diet for still more peculiar reasons. Adam Gopnik asks if French cuisine is done for, and Calvin Trillin investigates whether people can actually taste the difference between red wine and white. We journey with Susan Orlean as she distills the essence of Cuba in the story of a single restaurant, and with Judith Thurman as she investigates the arcane practices of Japanâs tofu masters. Closer to home, Joseph Mitchell celebrates the old New York tradition of the beefsteak dinner, and Mark Singer shadows the cityâs foremost fisherman-chef.<br><br>Selected from the magazineâs plentiful larder, <i>Secret Ingredients</i> celebrates all forms of gustatory delight. | *$6.89 |
 | Sell Your Specialty Food: Market, Distribute, and Profit from Your Kitchen Creation
Brand: Kaplan Publishing
Artisanal. Organic. Fair Trade. Natural. Handmade. Consumers are clamoring for quality and taste, and there is a growing trend toward organic foods and international food. <P>With an annual growth rate of 11 percent, the opportunities to sell and market specialty gourmet foods are greater than ever. Almost 75 percent of the nationâs consumers now buy these upscale foods, compared to 64 percent just one year ago. <P>In <I>Sell Your Specialty Food</i>, Stephen Hall outlines every food marketing opportunity and then supports entrepreneurial action with detailed guidance. Whether you own a business or you are thinking about starting one, Hall will show you how to: <P><ul><li>Identify a winning product and its most appropriate markets.</li><li>Get your product ready to market.</li><li>Advertise, promote, and sell your product.</li><li>Create your own success niche. Professionalize your business.</li><li>Also included is updated information about the role of the Internet, health and organic food markets, the latest government regulations and technological advances, and contact information for dozens of valuable resources.</li></ul><P>Fully updated and revised, readers will learn about the latest trends in the field, including organics and the green market industry, and so much more to make their business a success. | *$16.23 |
 | Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking
Brand: Hyperion
<P><b>Adam Perry Lang trained with the world's best chefs before giving up four-star kitchens for the thrill of cooking with just meat and fire. Now he's on a mission to turn everyone into an expert.</b></p> <P>In <i>Serious Barbecue</i>, Adam Perry Lang has translated his intimate understanding of culinary technique into easy-to-follow advice to help a nation of backyard cooks unleash the raw power of one of the most flavor-packed cuisines around: American barbecue.</p> <P>Perry Lang begins by breaking down the fundamentals of barbecue--what tools you'll need to begin, how to master cooking with charcoal and wood, how to choose the perfect grill, and more. Then he takes readers on a trip through the butcher's case, describing exactly what makes each kind of meat special, explaining how to select with the skill of a master, and providing his favorite recipes for almost every available cut of pork, beef, veal, lamb, chicken, and turkey. </p> <P>These original, mouthwatering recipes, which include step-by-step seasoning instructions and a flip-by-flip grilling or smoking guide, will have amateur and expert cooks firing up their barbecues and enjoying perfect results every time--whether they're impressing a group of friends with Perry Lang's insanely delicious Salt and Pepper Dry-Aged Cowboy-Cut Rib Eye or wowing half the neighborhood with his massive, slow-cooking, succulent "Get a Book" Whole Pork Shoulder. Whatever the recipe, his goal is for everyone to achieve the holy grail of barbecuing: bragging rights. </p> | *$13.66 |
 | Service Included: Four-Star Secrets of an Eavesdropping Waiter
Brand: Harper Paperbacks
<blockquote> <p>Warning: May contain material offensive to vegans, pharmaceutical lobbyists, and those on a low-sodium diet. Animals were harmed during the writing of this book.</p> </blockquote> <p>While Phoebe Damrosch was waiting for life to happen, she supported herself by working as a waitress. Before long she was the only female captain at the four-star New York City restaurant Per Se during its first year. <i>Service Included</i> is the story of her obsession with food, her love affair with a sommelier, and her amusing, eye-opening, and sometimes shocking experiences in the fascinating, frenetic, highly competitive world of fine dining.</p> <p>Sitting down at a restaurant table will never be the same.</p> | *$3.80 |
 | Seven Fires: Grilling the Argentine Way
Brand: Artisan
A trailblazing chef reinvents the art of cooking over fire.<br><br>Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmannâborn in Patagonia and trained in France's top restaurantsâabandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishingâand deliciousâwood-fired feats. <br><br>The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishesâlike Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakesâindoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. <i>Seven Fires </i>is a must for any griller ready to explore food's next frontier.<br> | *$19.39 |
 | Short-Cut Vegan: Great Taste in No Time
Brand: William Morrow Cookbooks
Now that millions of Americans are exploring the vegan lifestyle, award-winning cookbook author Lorna Sass has updated her classic cookbook to reveal that achieving great flavor and eating healthy meals don't require spending hours in the kitchen. Sass creates culinary magic from a pantry stocked with carefully selected prepared and instant foods, such as homemade curry powder, roasted red peppers, spicy salsas and mustard sauces, and roasted garlic oil. A splash of orange juice, a touch of cinnamon, and a few sliced leeks quickly transform handy frozen spinach and a can of highest-quality lentils into an exotic Orange-Scented Lentil Ragout that will satisfy the most sophisticated palates. | *$8.93 |
 | Silver Palate Cookbook 25th Anniversary Edition
Brand: Workman Publishing Company
Enriched with full-color photographs in honor of its twenty-fifth anniversary, The Silver Palate Cookbook is the beloved classic that brings a new passion for food and entertaining into American homes. Its 350 flawlessly seasoned, stand-out dishes make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure to cook. Brimming with kitchen wisdom, cooking tips, information about domestic and imported ingredients, menus, quotes, and lore, this timeless book feels as fresh and exciting as the day it was first published. Every reader will fall in love with cooking all over again. | *$3.98 |
 | Simple Food for Busy Families: The Whole Life Nutrition Approach
Brand: Celestial Arts
An easy-to-use guide to nutrition and healthful meal planning for busy parents. <br><br>Written by nutrition educators Jeannette Bessinger and Tracee Yablon-Brenner, aka "the Real Food Moms," this one-stop shopping resource and cookbook provides convenient cooking solutions based on fresh, healthful ingredients and sound nutritional science. Filled with quick tips for preparing wholesome meals on a workaday schedule, SIMPLE FOOD FOR BUSY FAMILIES helps parents nourish and teach their children balanced eating habits for life.Reviewsâ...packed with advice, ideas and good recipes.ââFort Worth Star Telegram  <u>http://www.turnto10.com/jar/lifesty les/health_med_fit/article/health_check_ real_food_moms/11742/ </u>âCranston, WJAR-TV HealthCheck Report | *$12.57 |
 | Simple Italian Cookery
Brand: CruGuru
And you thought Italian food was all about pizza, macaroni and garlic? Well, think again! This little cookbook introduces a wide variety of Italian culinary delights. It includes recipes for soups, all kinds of pastas, rice dishes, sauces, eggs, fish, vegetables, meats, salads and desserts. As the title suggests, Simple Italian Cookery shows you how to prepare classic Italian dishes in a straightforward manner. | *$5.99 |
 | Simple Italian Sandwiches: Recipes from America's Favorite Panini Bar
Brand: William Morrow Cookbooks
<p>With nothing more than a panini grill, a toaster oven, and a few simple ingredients, Jennifer and Jason Denton bring the fresh, robust flavors of Italy to your home table in <i>Simple Italian Sandwiches</i>.</p> <p>Eating in Italy is all about simple pleasures, relaxing with good company, and savoring fresh, no-frills foods like traditional toasted panini, crustless tramezzini, and crunchy bruschetta. In <i>Simple Italian Sandwiches</i>, Jennifer and Jason Denton offer up a collection of recipes for these classic bread-based dishes, plus condiments, antipasti, and salads that are easy enough for the novice cook yet tasty enough for anyone with a sophisticated palate. From Soppressata, Fontina, and Arugula Panini, to Mozzarella and Basil Pesto Tramezzini, to Roasted Butternut Squash, Walnut, and Asiago Bruschetta, the dishes can be prepared in minutes and require minimal cooking.</p> <p>With simplicity the governing rule for today's busy schedules, <i>Simple Italian Sandwiches</i> is the ideal cookbook for anyone who wants to prepare vibrant, flavorful food for family and friends, and then sit down and enjoy it with them.</p> | *$13.24 |
 | Simply Delicious : 245 No-Fuss Recipes--All 8 POINTS or Less
Brand: Fireside
<P> <B>HERE'S A COOKBOOK THAT CAN HELP YOU WRITE YOUR OWN SUCCESS STORY!</B> <P> For years, Weight Watchers has been helping people around the world lose weight and maintain healthy lifestyles. With <I>Simply Delicious,</I> they've even done the hardest part for you: finding healthy, delicious foods to eat. Follow their mouth-watering, easy recipes and you'll have a blueprint for an eating plan that fits within the renowned Weight Watchers <B><I>Winning Points®</I></B> program. <P> With chapters devoted to the way you and your family eat today, <I>Simply Delicious</I> will give you entrees, side dishes, and desserts that really satisfy. Even better, each recipe is <B><I>8 POINTS®</I></B> or less per serving and contains nutritional information. Many recipes take a mere 20 minutes to prepare. <I>Simply Delicious</I> also includes easy tips and substitutions to make sure these recipes fit into your busy schedule. Inside you'll find tasty treats such as: <P> <LI><B>Asian Sesame Noodles<BR> <LI>Oven Roasted Salade Niçoise<BR> <LI>Banana Raisin Bread Pudding <BR> <LI>Chicken & Broccoli Pizza<BR> <LI>Beef Tenderloin and Arugula Toasts<BR> <LI>Mediterranean Roast Chicken<BR></B> </UL> <P> ...and many, many more delicious recipes! | *$6.18 |
 | Simply in Season Expanded Edition (World Community Cookbook)
Brand: Herald Press
This new, expanded edition of Simply in Season features new recipes that use locally grown and fairly traded seasonal foods. Its stories and simple whole foods recipes explore how the food we buy and eat also affects our local and global neighbors. | *$13.59 |
 | Simply Salads: More than 100 Delicious Creative Recipes Made from Prepackaged Greens and a Few Easy-to-Find Ingredients
Brand: Thomas Nelson
<p>Long gone are the days when people created their salads by purchasing a head of iceberg lettuce and a head or romaine, cutting up a tomato and a boiled egg and adding some wishbone dressing. Today anyone can create a delicious gourmet salad by picking up one of the hundreds of bagged salad mixes available and adding ingredients to create masterpieces such as:<br></p> <ul> <li>Mandarin Chicken Salad with Toasted Sesame Vinaigrette</li> <li>Classic Caesar Salad with Herb Croutons</li> <li>Spinach Salad with Roasted Cherry Tomatoes</li></ul> <p>Each salad has dressing recommendations and recipes, menu ideas, and nutritional information. The book contains recipes for more than 100 salads and dressings.</p> | *$6.50 |
 | Sistah Vegan: Food, Identity, Health, and Society: Black Female Vegans Speak
Brand: Lantern Books
Sistah Vegan is a series of narratives, critical essays, poems, and reflections from a diverse community of North American black-identified vegans. Collectively, these activists are de-colonizing their bodies and minds via whole-foods veganism. By kicking junk-food habits, the more than thirty contributors all show the way toward longer, stronger, and healthier lives. Suffering from type-2 diabetes, hypertension, high blood pressure, and overweight need not be the way women of color are doomed to be victimized and live out their mature lives. There are healthy alternatives. Sistah Vegan is not about preaching veganism or vegan fundamentalism. Rather, the book is about how a group of black-identified female vegans perceive nutrition, food, ecological sustainability, health and healing, animal rights, parenting, social justice, spirituality, hair care, race, gender-identification, womanism, and liberation that all go against the (refined and bleached) grain of our dysfunctional society. Thought-provoking for the identification and dismantling of environmental racism, ecological devastation, and other social injustices, Sistah Vegan is an in-your-face handbook for our time. It calls upon all of us to make radical changes for the betterment of ourselves, our planet, and by extension everyone. | *$19.99 |
 | Skinny Bitch in the Kitch: Kick-Ass Recipes for Hungry Girls Who Want to Stop Cooking Crap (and Start Looking Hot!)
Brand: Running Press
Skinny Bitches Can Bake Their Cake - And Eat it Too! <P> Quit your bitching--they've heard you already! You read <I>Skinny Bitch</I> and it totally rocked your world. Now you want to know, "What can I cook that's good for me, but doesn't taste like crap?" Well, lucky for you, the Bitches are on the case. Self-proclaimed pigs, Rory and Kim understand all too well: Life without lasagna isn't a life worth living; chocolate cake is vital to our survival; and no one can live without mac `n cheese--no one. So can you keep to your SB standards and eat like a whale? Shit yeah, bitches. To prove it, Rory and Kim came up with some kick-ass recipes for every craving there is: <P> -Bitchin' Breakfasts <BR> -PMS (Pissy Mood Snacks) <BR> -Sassy Soups and Stews <BR> -Grown-up Appetizers <BR> -Comfort Cookin' <BR> -Hearty Ass Sandwiches <BR> -Happy Endings (Desserts) <P> And a ton more! They are all so good (and easy to make) you're gonna freak out. Seriously. What are you waiting for? Get your skinny ass in the kitchen! | *$3.95 |
 | Skinny Bitch: A No-Nonsense, Tough-Love Guide for Savvy Girls Who Want to Stop Eating Crap and Start Looking Fabulous!
Brand: Tantor Media
<DIV>Not your typical boring diet book, this is a tart-tongued, no-holds-barred wake-up call to all women who want to be thin.</div> | *$8.94 |
 | Slow & Easy: Fast-Fix Recipes for Your Electric Slow Cooker
Brand: Wiley
Slow cookers are incredibly popular among home cooks, and with good reason -- easy to use and cost, time, and energy-efficient, slow cookers are an ideal way to get dinner on the table fast. This book will provide slow cooker aficionados with expert advice on choosing the right slow cooker, tips on ideal foods for slow cooking, and of course, a wide range of great-tasting recipes.Whether you're a busy working parent cooking for a family or a hostess preparing make-ahead appetizers for a party, there's no question that the slow cooker makes preparing any meal quick and hassle-free. Haughton includes chapters on Appetizers, Dips, and Drinks; Soups and Chowders; Pasta and Pasta Sauces; Chicken and Turkey; Beef, Pork, and Lamb; One-Pot Meals; Vegetables and Sides; Breakfast and Brunch; Preserves, Chutneys, and Salsas; and Great Slow Cooker Desserts. The huge range of recipes highlights the versatility of the slow cooker -- there are 253 recipes in all, for tempting dishes such as Hot Artichoke Dip, Sweet Corn Chowder, No-Fuss Lasagna, Turkey Mole, Hungarian Goulash, French Toast Casserole, and Chocolate Creme Brulee. All the recipes include straightforward instructions and call for basic, fresh ingredients, and most dishes require only one pot to prepare. With expert advice on all things slow cooker and recipes for beloved classics and innovative new dishes, Slow and Easy is a must-have for every slow cooker devotee. | *$13.44 |
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