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 | Cooking the Three Dog Bakery Way
Brand: Broadway
From the celebrated creators of the ever <i>pup</i>ular Three Dog Bakery, the world's first bakery for dogs, comes a fun-filled collection of easy-to-make gour<i>mutt</i> meals and treats designed to keep dogs healthy, happy, and drooling from ear to ear. It's the cookbook that gives "baked-from-<i>scratch</i>" a whole new meaning!<br><br>With more than thirty bakeries across the U.S., Canada, and Asia (and more on the way!), a thriving Internet and mail-order business, and products featured in retail stores nationwide, Mark Beckloff and Dan Dye of the Three Dog Bakery have baked tasty treats for pampered pooches around the world. In <i>Cooking the Three Dog Bakery Way</i>, now you can learn to cook these canine-inspired creations at home.<br><br>The sixty recipes collected here focus on simplicity, using human-quality ingredients that can readily be found in the everyday kitchen pantry. You will be able to whip up de<i>leash</i>ous foods that will make your dog smile, sit up, and beg for more! Many traditional dog foods are manufactured from the lowest-grade ingredients, but in <i>Cooking the Three Dog Bakery Way</i>, you will learn to prepare flavorful foods for your furry four-legged best friend. The delicious delicacies—including Say Cheese! Chasers, Biscotti Bites, PupOvers, Yip Yap Banana Snaps, and Labrador Lasagna—were developed using ingredients approved by one of the nation's top animal nutritionists, and dog-tested by the authors’ own beloved pack of hounds.<br><br>In addition to the recipes, you will also find health tips, nutritional facts, basic grooming and training information, charming illustrations, and plenty of pet-loving puns, making <i>Cooking the Three Dog Bakery Way</i> irresistible for anyone who loves a dog. | *$7.24 |
 | Renewing Your Wedding Vows: A Complete Planning Guide to Saying "I Still Do"
Brand: Broadway
<p>Say “I do” all over again with significance and style<br><br>Whether this is your chance to have the wedding you always wanted, you’re celebrating a milestone anniversary, or you simply want to reaffirm your commitment to each other, the renewing of your vows is an important symbolic step in your relationship.<br><br>Celebrated wedding planner Sharon Naylor helps you make your second time around your best yet. <i>Renewing Your Wedding Vows</i> provides valuable guidance on how to:<br>?phrase your invitation<br>?choose appropriate attire and flowers<br>?incorporate children into the ceremony<br>?decide about gifts and registries<br>?write your vows<br>?plan the logistics of the proceedings<br>?choose your location: ballroom, beach, your home, and more...</p> | *$7.12 |
 | Mediterranean Summer: A Season on France's Cote d'Azur and Italy's Costa Bella
Brand: Broadway
<i>“Saturday was dawning warm, with only a gentle wind under a light blue sky as we got under way. . . . With the motor cut out, I could hear the whispered splash of the sea against the hull as we knifed through the Mediterranean. The calming noise, along with the gentle rocking, lulled me into a Zen calm as I went about preparing the crew’s lunch. . . . By keeping just a couple of miles offshore, we had some beautiful sights to our starboard side: the harbor towns of La Napoule and quaint Théoule-sur-Mer, . . . the sensational coastline of the Corniche de l’Estérel. . . . All of this I could see through the porthole in the galley. . . . Italy was only a week away.”<br></i>La Dolce Vita at sea. . .<br><br>An alluring, evocative summer voyage on the Mediterranean and into the enchanting seaside towns of France’s Cote d’Azur and Italy’s Costa Bella by a young American chef aboard an Italian billionaire couple’s spectacular yacht. <br><br>Having begun his cooking career in some of New York’s and San Francisco’s best restaurants, David Shalleck undertakes a European culinary adventure, a quest to discover what it really means to be a chef through a series of demanding internships in Provence and throughout Italy. After four years, as he debates whether it is finally time to return stateside and pursue something more permanent, he stumbles on a rare opportunity: to become the chef on board <i>Serenity</i>, the classic sailing yacht owned by one of Italy’s most prominent couples. They present Shalleck with the ultimate challenge: to prepare all the meals for them and their guests for the summer, with no repeats, comprised exclusively of local ingredients that reflect the flavors of each port, presented flawlessly to the couple’s uncompromising taste— all from the confines of the yacht’s galley while at sea. <br><br><i>Serenity</i>’s five-month journey starts on the French Riviera, continues along Italy’s western coast to Amalfi, crosses the Tyrrhenian Sea to Sardinia, up to Corsica, and back to St. Tropez for the season-ending regatta. Shalleck captures the glittery Riviera social scene, the distinctive sights and sounds of the unique ports along the way, the work hard/play hard life of being a crew member, and the challenges of producing world-class cuisine for the stylish and demanding owners and their guests. An intimate view of the most exclusive of worlds, <i>Mediterranean Summer</i> offers readers a new perspective on breathtaking places, a memorable portrait of old world elegance and life at sea, as well recipes and tips to recreate the delectable food. | *$7.09 |
 | The Murray's Cheese Handbook: A Guide to More Than 300 of the World's Best Cheeses
Brand: Broadway
<p>Rob Kaufelt, cheese purveyor to American’s top restaurants and owner of Murray’s Cheese—named the world’s best cheese store by <i>Forbes</i> magazine—guides us through the bewildering variety of cheeses available today in this entertaining and indispensable guide featuring:<br><br>*Descriptions of more than 300 cheeses from across America and around the world, including what to drink with each<br><br>*Suggested accompaniments for all the different styles and types of cheeses <br><br>*How to arrange cheese plates for dressed-up dinners or casual cheese tastings<br><br>*The best cheeses to serve before a meal, with a salad, or for a gooey grilled cheese sandwich<br><br>*Must-have lists: The Ten Most Intimidating Cheeses, Sexiest Cheeses, Cheeses to Eat Before You Die<br><br>*Answers to the most frequently asked questions about cheese</p> | *$7.08 |
 | Fantastico: Little Italian Plates and Antipasti from Rick Tramonto's Kitchen
Brand: Broadway
<p>Rick Tramonto, one of America’s most renowned and award-winning chefs and author of <i>Amuse-Bouche</i>, among other titles, now has written a cookbook showcasing the best of Italian cuisine, the food he grew up eating and has explored in depth on his extensive travels throughout the country. The little plates in <i>Fantastico!</i> are all tempting, tasty dishes that can be mixed and matched for relaxed cooking and dining in true Italian style..<br><br>Italians have traditionally enjoyed this small-plate way of eating and now Americans have caught on. Increasingly, restaurants specializing in this kind of experience have been opening across the country. With <i>Fantastico!</i> fans of Italian food have the opportunity to reproduce at home the irresistible dishes served at enotecas, osterias, trattorias, pizzerias, and ristorantes throughout Italy, for quick weeknight meals or innovative entertaining. <br><br><i>Fantastico!</i> is the ideal source for a stunning array of antipasti, assaggios, salumis, and cheeses, the perfect accompaniments to a variety of wines and surprising additions to everyday and formal meals. Tramonto’s terrific recipes, accompanied by wine recommendations and his tips on buying the best ingredients, provide readers with the inspiration and the know-how they need to make a big impression by thinking small. The selection includes such festive recipes as Tramonto’s Razor Clams Casino and Roasted Medjool Dates with Gorgonzola, Bacon, and Toasted Walnuts; innovative ideas for grilled breads with robust toppings (bruschetta) and little toasts with refined toppings (crostini); an extraordinary variety of panini, along with wonderful Venetian-style, open-faced mini-sandwiches (cicchetti); and a delightful assortment of simple-to-prepare dishes—including a spectacular canned tuna salad with a caper and herb vinaigrette—Tuna Conserva Cicchetti—that will enliven traditional antipasti platters and serve as the centerpiece of a light meal for family and friends.<br><br>With more than 100 simple recipes and beautiful full-color photographs, <i>Fantastico!</i> will inspire anyone who loves the casual charm of Italian cooking.</p> | *$6.70 |
 | This Can't Be Tofu!: 75 Recipes to Cook Something You Never Thought You Would--and Love Every Bite
Brand: Broadway
One taste and you'll say, "This can't be tofu!" But it is.... <br> <br>Nutritionists, doctors, and food authorities everywhere are telling us to eat more tofu. It's an excellent source of high-quality protein and calcium. It contains no cholesterol and is very low in calories and saturated fat. So why don't we eat more tofu? Because for too long tofu has been used as a substitute for other ingredients. Why turn tofu into a beef substitute in a burger, or pass it off as "cheese" in lasagna, when it is delicious on its own? <br> <br>Now, in <B>This Can't Be Tofu!</B>, award-winning and bestselling author of <B>Vegetarian Cooking for Everyone</B> Deborah Madison shows how to make tofu taste great and be the star attraction in 75 stir-fries, sautés, and other dishes. Pan-Seared Tofu with Garlic, Ginger, and Chives, Vietnamese Spring Rolls, Curried Tofu Triangles with Peas, and Pineapple and Tofu Fried Rice are just some of the innovative recipes in this inspired collection. <br> | *$6.49 |
 | Untangling My Chopsticks: A Culinary Sojourn in Kyoto
Brand: Broadway
<P>Two years out of Harvard and with a degree from Le Cordon Bleu, Victoria Riccardi left a boyfriend, a rent-controlled New York apartment, and a plum job in advertising she hated, and moved to Kyoto to study tea <i>kaiseki,</i> the exquisitely refined meal served before the Japanese tea ceremony. Riccardi arrived in Kyoto, a city she had dreamed about but never seen, with two bags, an open-ended plane ticket, and the ability to speak only sushi bar Japanese. She left a year later, proficient in both the language and the art of tea <i>kaiseki</i>. <br><br><i>Kaiseki </i>is an ancient Japanese practice that dates back to the thirteenth century. Beginning as a modest vegetarian meal that Buddhist monks ate in Kyoto’s Zen temples, it developed into a highly symbolic, uniquely Japanese ritual. Riccardi, through special introductions and favors from numerous Japanese contacts, was able to attend one of Kyoto’s most prestigious tea schools, where she was taken under the wing of an American expatriate who became her <i>kaiseki </i>master. <br><br>Riccardi’s story is not only a journey into adventure and adulthood but also an engrossing, knowledgeable account of Japanese culture, food, and the romance of Kyoto. During her year in that city, Riccardi lived with a Japanese couple, taught at the English language school they ran, and explored the world of Japanese cuisine—the restaurants, food shops, supermarkets, and many fast-disappearing culinary customs. Her memoir is enhanced with twenty-five recipes, so readers can replicate some of the dishes Riccardi encountered.</p> | *$6.36 |
 | On Rue Tatin: Living and Cooking in a French Town
Brand: Broadway
Susan Loomis arrived in Paris twenty years ago with little more than a student loan and the contents of a suitcase to sustain her. But what <br>began then as an apprenticeship at La Varenne École de Cuisine evolved into a lifelong immersion in French cuisine and culture, culminating in permanent residency in 1994. <i>On Rue Tatin </i>chronicles her journey to an ancient little street in Louviers, one of Normandy’s most picturesque towns. <br><br>With lyrical prose and wry candor, Loomis recalls the miraculous restoration that she and her husband performed on the dilapidated convent they chose for their new residence. As its ochre and azure floor tiles emerged, challenges outside the dwelling mounted. From squatters to a surly priest next door, along with a close-knit community wary of outsiders, Loomis tackled the social challenges head-on, through persistent dialogue–and baking. <br><br><i>On Rue Tatin </i>includes delicious recipes that evoke the essence of this region, such as Apple and Thyme Tart, Duck Breast with Cider, and Braised Chicken in White Wine and Mustard. Transporting readers to a world where tradition is cherished, <i>On Rue Tatin </i>provides a touching glimpse of the camaraderie, exquisite food, and simple pleasures of daily life in a truly glorious corner of Normandy. | *$5.55 |
 | The Wine Snob's Dictionary: An Essential Lexicon of Oenological Knowledge
Brand: Broadway
<p>A nicely structured, lightly acidic addition to the handy<i> Snob’s Dictionary</i> series, decoding the baffling world of winespeak from A to Z.<br><br>Wine Snob. The very phrase seems redundant, doesn't it? When faced with this snobbiest of snobberies, the civilian wine enthusiast needs the help of savvy translators like David Kamp and David Lynch. Their<i> Wine Snob’s Dictionary</i> delivers witty explication of both old-school oeno-obsessions (What's claret? Who's Michael Broadbent?) and such new-wave terms as "malolactic fermentation" and "fruit bomb." Among the other things Kamp and Lynch demystify:<br><br>Finish: the Snob code-term for "aftertaste." (Robert Parker includes the stopwatch-measured length of a wine's finish in his ratings.)<br><br>Meritage: an American wine classification that rhymes with "heritage," and should NEVER be pronounced "meri-TAHJ."<br><br>Terroir: that elusive quality of vineyard soil that has sommeliers talking of "gunflint," "leather," and "candied fruits"<br><br>Featuring ripe, luscious, full-bodied illustrations by <i>Snob's Dictionary</i> stalwart Ross MacDonald,<i> The Wine Snob’s Dictionary</i> is as heady and sparkling as a vintage Taittinger, only much less expensive... and much more giggle-inducing. Cheers!</p> | *$5.00 |
 | The Magic of Provence: Pleasures of Southern France
Brand: Broadway
When Yvone Lenard returned to her native France and purchased a house in a hilltop village of Provence, an enchanted world of food, wines, and unusual adventures–including chicken rustling, flirtatious advances from neighbors, and a séance–opened up before her. This is her account of the spell cast on her by Provence, from her first morning’s visit by a charming prince bearing a jug of the village’s vin rose to the growth of her friendship with a duchess in the local chateau. Lenard shares tales of travels to St. Tropez and visits from American friends who find unexpected romance and magic in Provence. Told with verve, wit, and Lenard’s deep understanding of the French language and culture, this memoir includes tales of others who have been drawn to the region, including Vincent van Gogh, Brigitte Bardot, and Princess Caroline of Monaco. Ways to re-create the magic of the region’s sensuous way of life include recipes for food and drinks, as well as tips for entertaining in the Provençal style. | *$4.95 |
 | Rustic European Breads from Your Bread Machine
Brand: Broadway
The award-winning authors of <i>Bread in Half the Time </i>present a detailed, engaging, practical guide to making almost one hundred European-style breads, from sourdough to focaccia to raisin pumpernickel, using a bread machine. | *$39.49 |
 | At Home with Carolyne Roehm
Brand: Broadway
Former fashion designer Carolyne Roehm is renowned for combining a keen appreciation of beauty with practical know-how. Now, with this gorgeously illustrated guide, readers can go behind the scenes of her memorable parties, learn her entertaining secrets, and visit the glamorous homes where she has dazzled her prominent guests. <br><br>Imparting fresh ideas and inspiration for knockout events on any budget, At Home with Carolyne Roehm follows the calendar’s seasons to provide year-round suggestions for place settings, floral arrangements, and menus. Emphasizing creativity and natural elements, Carolyne Roehm’s tips are not exclusively geared toward elegant functions: Picnics, cozy fireside meals for two, afternoon teas, and formal dinner parties are treated with equal verve. Drawing on ingredients and imagery appropriate for spring, summer, winter, and fall and all the major holidays, this handsome collection yields a trove of simple but sophisticated recipes along with perfect tabletop and decorative accents to accompany them. Biscuit sandwiches of Mustard-Glazed and Smoked Cheddar; Shrimp and White Bean Salad; Zucchini and Watercress Soup; and Fudgy Rum Chocolate Cake are just a few of the delicious and easy-to-prepare dishes. For successful festive occasions that friends and family will remember for years, from a grand New Year’s Eve gala to a spring brunch with a floral theme, At Home with Carolyne Roehm is itself glorious cause for celebration. | *$36.59 |
 | Tender at the Bone: Growing Up at the Table
Brand: Broadway
At an early age, Ruth Reichl discovered that "food could be a way of making sense of the world. . . . If you watched people as they ate, you could find out who they were." Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. Beginning with Reichl's mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first soufflé, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl's infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist's coming-of-age. | *$3.97 |
 | The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution
Brand: Broadway
<p>The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives.<br><br>Amazingly enough, just twenty years ago eating sushi was a daring novelty and many Americans had never even heard of salsa. Today, we don't bat an eye at a construction worker dipping a croissant into robust specialty coffee, city dwellers buying just-picked farmstand produce, or suburbanites stocking up on artisanal cheeses and extra virgin oils at supermarkets.<i> The United States of Arugula</i> is a rollicking, revealing stew of culinary innovation, food politics, and kitchen confidences chronicling how gourmet eating in America went from obscure to pervasive—and became the cultural success story of our era.</p> | *$3.95 |
 | A Passion for Parties
Brand: Broadway
Carolyne Roehm, one of America’s leading tastemakers, trendsetters, and lifestyle experts showcases her passion for entertaining in this glorious sequel to <i>At Home with Carolyne Roehm.</i><br><br>In <i>A Passion for Parties</i>, Carolyne Roehm presents her dazzlingly creative ideas for every kind of event, from a black-and-white dinner dance to a spring tulip celebration. Original themes, detailed decorating tips, gorgeous table settings and floral arrangements, as well as more than forty outstanding and surprisingly easy recipes–are all here to lend your next occasion the sumptuous touches that are the hallmarks of Carolyne Roehm’s style.<br><br>The book offers practical advice and inspiration and even a way to partake in these breathtakingly exquisite events, both behind the scenes and as they take place. <br><br>Whether it is an intimate Valentine’s Day in Paris or an Autumn Barn Dance for seventy, all of the events depicted here are equally splendid. Organized seasonally, the book features ideas for small gatherings (Christmas Dinner in Aspen) or big blowout events (a Fourth of July dinner with fireworks) and family festivities (a seventy-fifth birthday party, a Dickens-inspired Halloween; a children’s Christmas cookie-decorating party). Recipes include Mini Lemon Crepes Stuffed with Lobster, Chilled Zucchini Soup with Toasted Coconut, Baby Back Ribs with Rhubarb Barbecue Sauce, and Bread Pudding with Bourbon Sauce.<br><br>As stunning and stylish as its author, and stamped with her inimitable flair, Carolyne Roehm’s <i>A Passion for Parties</i> is a must for the party planner or daydreamer in us all. | *$28.56 |
 | Le Bernardin Cookbook: Four-Star Simplicity
Brand: Broadway
Le Bernardin, New York's only four-star seafood restaurant, is renowned not only for its impeccable cuisine but also for its understated elegance. Now the Le Bernardin experience is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert.<P>The food served in Le Bernardin's beautiful dining room is as subtle and refined as any in the world, and because fish and shellfish are often best turned out quickly and simply, the recipes in this book can be reproduced by any home cook.<P>Maguy Le Coze traces the origins of Le Bernardin's "simplicity" to her late brother, Gilbert, the restaurant's legendary cofounder and first chef: "Gilbert was not a classically trained chef," she says. "He had never been to culinary school. When he cooked, he made things he liked, and things he knew. He focused on the quality and freshness of the fish. He made nages and vinaigrettes because he'd never made a hollandaise or a béarnaise. He focused on flavors that were delicate, subtle, herb-infused." <P>Today, Chef Eric Ripert carries on that tradition with dishes such as Poached Halibut on Marinated Vegetables, Pan-Roasted Grouper with Wild Mushrooms and Artichokes, and Grilled Salmon with Mushroom Vinaigrette. And, of course, there are the desserts for which Le Bernardin is also so well known--from Chocolate Millefeuille to Honeyed Pear and Almond Cream Tarts.<P>Essential to the experience of dining at Le Bernardin and to the <i>Le Bernardin Cookbook</i> are the dynamic and charming personalities of Maguy Le Coze and Eric Ripert, whose lively dialogue and colorful anecdotes shine from these pages as brightly as the recipes themselves. | *$27.27 |
 | Vegetarian Cooking for Everyone
Brand: Broadway
<p><b>The tenth anniversary edition of this landmark cookbook, with more than 325,000 copies in print, includes a new introduction from Deborah Madison, America’s leading authority on vegetarian cooking.<br><br></b>What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking—a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. <i>Vegetarian Cooking for Everyone</i> teaches readers how to build flavor into vegetable dishes, how to develop vegetable stocks, and how to choose, care for, and cook the many vegetables available to cooks today. <i>Vegetarian Cooking for Everyone</i> is in every way Deborah Madison’s magnum opus, featuring 1,400 recipes suitable for committed vegetarians, vegans (in most cases), and everyone else who loves good food. For nonvegetarians, the recipes can be served alongside meat, fish, or fowl and incorporated into a truly contemporary style of eating that emphasizes vegetables and fruits for health and well-being.<br><br><i>Vegetarian Cooking for Everyone</i> is the most comprehensive vegetarian cookbook ever published. The recipes, which range from appetizers to desserts, are colorful and imaginative as well as familiar and comforting. Madison introduces readers to innovative main course salads; warm and cold soups; vegetable braises and cobblers; golden-crusted gratins; Italian favorites like pasta, polenta, pizza, and risotto; savory tarts and galettes; grilled sandwiches and quesadillas; and creative dishes using grains and heirloom beans. At the heart of the book is the A-to-Z vegetable chapter, which describes the unique personalities of readily available vegetables, the sauces and seasonings that best complement them, and the simplest ways to prepare them. “Becoming a Cook” teaches cooking basics, from holding a knife to planning a menu, and “Foundations of Flavor” discusses how to use sauces, herbs, spices, oils, and vinegars to add flavor and character to meatless dishes. In each chapter, the recipes range from those suitable for everyday dining to dishes for special occasions. And through it all, Madison presents a philosophy of cooking that is both practical and inspiring.<br><br>Despite its focus on meatless cooking, <i>Vegetarian Cooking for Everyone</i> is not just for vegetarians—it's for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately. The recipes are remarkably straightforward, using easy-to-find ingredients in inspiring combinations. Some are simple, others more complex, but all are written with an eye toward the seasonality of produce. Madison's joyful and free-spirited approach to cooking will send you into the kitchen with confidence and enthusiasm. Whether you are a kitchen novice or an experienced cook, this wonderful cookbook has something for everyone.</p> | *$21.40 |
 | Asian Flavors of Jean-Georges
Brand: Broadway
<p>Jean-Georges Vongerichten, chef and owner of 18 restaurants around the world, pioneered Asian-fusion cuisine and cooks this food better than anyone on the planet. In <i>Asian Flavors of Jean-Georges</i>, he presents dozens of recipes for reproducing the dishes that have made his restaurants--Vong, Spice Market, and 66--the hottest dining destinations in New York City.<br><br>Jean-Georges began his love affair with Asian food when he became the chef de cuisine at the renowned Oriental Hotel in Bangkok at the age of twenty-three. His trips to the markets of Bangkok sparked a lifelong obsession with ingredients like ginger, lemongrass, curry pastes and powders, and all kinds of exotic fruits and vegetables. In 1992, when he came to New York to cook at Lafayette in the Drake Hotel, he was the first to combine the flavors of Thailand with French technique. The restaurant was a sensation, immediately earning four stars from the <i>New York Times</i>, and launching his dazzling career in the United States.<br><br>In 1997, he opened an outpost of Vong in Hong Kong and discovered the world of authentic and refined Chinese cooking and ingredients. As he says, “Every meal in Hong Kong contain[s] a thousand flavors.” He opened 66 in New York to showcase his newfound passion for the Chinese kitchen.<br><br>And then in 2003 he opened Spice Market, his homage to Asian street food, after five years of research and extensive travels through Southeast Asia (documented in the photos in this book). Once again, he translated Asian cuisine through a French sensibility for American diners. Spice Market instantly became his most popular restaurant and remains one of New York’s most sought-after reservations.<br><br>Now Jean-Georges has brought together the best of his pan-Asian recipes in one exciting cookbook. The recipes reflect Jean-Georges’s extraordinary talent for creating intensely flavorful dishes inspired by simple home cooking and street food. The secret is his subtle and surprising combinations, which, as in his restaurants, introduce Asian flavors to traditional Western-style dishes and cooking techniques. His special approach comes deliciously to life in such main courses as Grilled Chicken with Kumquat Lemongrass Dressing, Black Pepper Shrimp with “Sun-Dried” Pineapple, Cod with Malaysian Chili Sauce, and Lamb Shank Braised with Green Curry and Vegetables. Unusual side dishes include Steamed Spicy Eggplant and Coconut Sticky Rice. For dessert, there are treats like Chocolate and Vietnamese Coffee Tart or a Seasonal Fruit Plate with Lime-Spiced Salt. Each recipe is laid out in a clear, easy-to-follow style, and throughout the book invaluable tips are offered for streamlining preparation and cooking. <br><br>From taste-tempting appetizers, soups, and salads, to irresistible fish, meat, poultry, and vegetable dishes, to special sauces and one-of-a-kind sweets, the recipes in <i>Asian Flavors of Jean-Georges</i> promise to make dining at home as exciting as an evening out at one of Jean-Georges's fabulous restaurants.</p> | *$21.40 |
 | The Food Snob's Dictionary: An Essential Lexicon of Gastronomical Knowledge
Brand: Broadway
Food Snob <i>n:</i> reference term for the sort of food obsessive for whom the actual joy of eating and cooking is but a side dish to the accumulation of arcane knowledge about these subjects<br><br>From the author of<i> The United States of Arugula</i>--and coauthor of<i> The Film Snob’s Dictionary</i> and<i> The Rock Snob’s Dictionary</i>--a delectable compendium of food facts, terminology, and famous names that gives ordinary folk the wherewithal to take down the Food Snobs--or join their zealous ranks.<br><br>Open a menu and there they are, those confusing references to “grass-fed” beef, “farmstead” blue cheese, and “dry-farmed” fruits. It doesn’t help that your dinner companions have moved on to such heady topics as the future of the organic movement, or the seminal culinary contributions of Elizabeth Drew and Fernand Point. David Kamp, who demystified the worlds of rock and film for grateful readers, explains it all and more, in<i> The Food Snobs Dictionary</i>.<br><br>Both entertaining and authentically informative,<i> The Food Snob’s Dictionary</i> travels through the alphabet explaining the buzz-terms that fuel the food-obsessed, from “Affinage” to “Zest,” with stops along the way for “Cardoons,” “Fennel Pollen,” and “Sous-Vide,” all served up with a huge and welcome dollop of wit. | *$2.99 |
 | The United States of Arugula: How We Became a Gourmet Nation
Brand: Broadway
One day we woke up and realized that our “macaroni” had become “pasta,” that our Wonder Bread had been replaced by organic whole wheat, that sushi was fast food, and that our tomatoes were heirlooms. How did all this happen, and who made it happen? <i>The United States of Arugula </i>is the rollicking, revealing chronicle of how gourmet eating in America went from obscure to pervasive, thanks to the contributions of some outsized, opinionated iconoclasts who couldn’t abide the status quo.<br><br><i>Vanity Fair </i>writer David Kamp chronicles this amazing transformation, from the overcooked vegetables and scary gelatin salads of yore to our current heyday of free-range chickens, extra-virgin olive oil, <i>Iron Chef</i>, Whole Foods, Starbucks, and that breed of human known as the “foodie.” In deft fashion, Kamp conjures up vivid images of the “Big Three,” the lodestars who led us out of this culinary wilderness: James Beard, the hulking, bald, flamboyant Oregonian who made the case for American cookery; Julia Child, the towering, warbling giantess who demystified French cuisine for Americans; and Craig Claiborne, the melancholy, sexually confused Mississippian who all but invented food journalism at the <i>New York Times</i>. The story continues onward with candid, provocative commentary from the food figures who prospered in the Big Three’s wake: Alice Waters and Jeremiah Tower of Berkeley’s Chez Panisse, Wolfgang Puck and his L.A. acolytes, the visionary chefs we know by one name (Emeril, Daniel, Mario, Jean-Georges), the “Williams” in Williams-Sonoma, the “Niman” in Niman Ranch, both Dean <i>and</i> DeLuca, and many others.<br><br>A rich, frequently uproarious stew of culinary innovation, flavor revelations, balsamic pretensions, taste-making luminaries, food politics, and kitchen confidences, <i>The United States of Arugula </i>is the remarkable history of <i>the</i> cultural success story of our era. | *$2.96 |
 | A Tale of Two Valleys: Wine, Wealth and the Battle for the Good Life in Napa and Sonoma
Brand: Broadway
When acclaimed journalist Alan Deutschman came to the California wine country as the lucky house guest of very rich friends, he was surprised to discover a raging controversy. A civil war was being fought between the Napa Valley, which epitomized elitism, prestige and wealthy excess, and the neighboring Sonoma Valley, a rag-tag bohemian enclave so stubbornly backward that rambunctious chickens wandered freely through town. But the antics really began when new-money invaders began pushing out Sonoma’s poets and painters to make way for luxury resorts and trophy houses that seemed a parody of opulence. <i>A Tale of Two Valleys</i> captures these stranger-than-fiction locales with the wit of a Tom Wolfe novel and uncorks the hilarious absurdities of life among the wine world’s glitterati.<br>Deutschman found that on the weekends the wine country was like a bunch of gracious hosts smiling upon their guests, but during the week the families feuded with each other and their neighbors like the Hatfields and McCoys. Napa was a comically exclusive club where the super-rich fought desperately to get in. Sonoma’s colorful free spirits and iconoclasts were wary of their bohemia becoming the next playground for the rapacious elite. So, led by a former taxicab driver and wine-grape picker, a cheese merchant, and an artist who lived in a barn surrounded by wild peacocks, they formed a populist revolt to seize power and repel the rich invaders.<br>Deutschman’s cast of characters brims with eccentrics, egomaniacs, and a mysterious man in black who crashed the elegant Napa Valley Wine Auction before proceeding to pay a half-million dollars for a single bottle. What develops is nothing less than a battle for the good life, a clash between old and new, the struggle for the soul of one of America’s last bits of paradise. A dishy glimpse behind the scenes of a West Coast wonderland, <i>A Tale of Two Valleys</i> makes for intoxicating reading. | *$2.81 |
 | The Greens Cookbook
Brand: Broadway
<i>The Greens Cookbook</i> is that rarity, a book that truly represents a revolution in cooking. Here are the recipes that helped to create the boldly original and highly successful Greens Restaurant on San Francisco Bay. Not only for vegetarians, this book caters to everyone who seeks delight in cooking and eating. Using an extraordinary range of fresh ingredients in imaginative and delicious ways, it shows how to present a feast for the eyes as well as for the palate.<br><i>The Greens Cookbook</i> contains more than 260 recipes for all seasons, all occasions, all tastes. From bright, simple salads to beautifully spiralled roulades, here is a provocative, sophisticated and varied fare, dedicated to elegance and balance, taste and texture, color and freshness.<br><i>The Greens Cookbook</i> presents everything you need to know to create and enjoy at home meals that draw rave reviews in the restaurant. Inside you will find: Inspiring menus for spring, summer, winter, fall. Everything from easy-to-prepare dishes for two to meals for a gala feast. The first guide to selecting wines with vegetable dishes. Glossaries of unfamiliar ingredients and useful kitchen equipment. A generous and encouraging text that helps develop your skill and self-expression as a cook. Insightful professional tips heading each recipe, and much more. | *$16.29 |
 | Local Flavors: Cooking and Eating from America's Farmers' Markets
Brand: Broadway
First published in hardcover in 2002, <i>Local Flavors</i> was a book ahead of its time. Now, imported food scares and a countrywide infatuation with fresh, local, organic produce has caught up with this groundbreaking cookbook, available for the first time in paperback.<br><br>Deborah Madison celebrates the glories of the farmers’ markets of America in a richly illustrated collection of seasonal recipes for a profusion of produce grown coast to coast. As more and more people shun industrially produced foods and instead choose to go local and organic, this is the ideal cookbook to capitalize on a major and growing trend.<br><br><b>Local Flavors</b> emphasizes seasonal, regional ingredients found in farmers’ markets and roadside farm stands and awakens the reader to the real joy of making a direct connection with the food we eat and the person who grows it. Deborah Madison’s 350 full-flavored recipes and accompanying menus include dishes as diverse as Pea and Spinach Soup with Coconut Milk; Rustic Onion Tart with Walnuts; Risotto with Sorrel; Mustard Greens Braised with Ginger, Cilantro, and Rice; Poached Chicken with Leeks and Salsa Verde; Soy Glazed Sweet Potatoes; Cherry Apricot Crisp; and Plum Kuchen with Crushed Walnut Topping.<br><br>Covering markets around the country from Vermont to Hawaii, Deborah Madison reveals the astonishing range of produce and other foods available and the sheer pleasure of shopping for them. A celebration of farmers and their bounty, <b>Local Flavors</b> is a must-have cookbook for anyone who loves fresh, seasonal food simply and imaginatively prepared. | *$15.75 |
 | Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook: Featuring more than 150 tempting recipes
Brand: Broadway
<p>Ranked as the #1 heart hospital in America eleven years running by <i>U.S. News & World Report</i>, Cleveland Clinic is also world-renowned for its life-saving medical breakthroughs, including bypass surgery. The hospital performs more open-heart surgeries and transplants than any other hospital in America. Now, emphasizing prevention, it has teamed with cookbook authors Bonnie Sanders Polin and Frances Towner Giedt to create the most complete and easy-to-follow plan yet for preventing heart disease: <i>Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook.<br><br></i>Polin and Giedt have developed outstanding recipes that taste too good to be good for you (but are), ranging from Cajun Grilled Shrimp with Fresh Pineapple Salsa to Chipotle Chicken and Corn Tamale Pies, All-American Meatloaf, and even New York-Style Cheesecake. The authors also provide a week's worth of menus for each of three caloric plans to take the guesswork out of eating from morning to night. <br><br>With this guide handy, there’s no irksome hunt for answers to heart-related diet and fitness questions. Just turn the pages to find:<br><br>• How many eggs can be safely consumed per week<br><br>• Lists of foods rich in omega-3 oils and tips on avoiding mercury in fish<br><br>• Ideas for healthy snacks under 200 calories<br><br>• Strategies for eating out<br><br>• Why fiber is the key to good nutrition<br><br>• How to choose the healthiest protein–and the facts on soy<br><br>• The latest findings on alcohol<br><br>• How using a pedometer can keep you out of a gym<br><br>• How to calculate a healthy body weight<br><br>• How to keep kids fit and cope with finicky eating habits<br><br><br>Backed by the reputation of Cleveland Clinic, this all-in-one guide is the easy, enjoyable way for Americans to care for their hearts and live longer, healthier lives.</p> | *$15.00 |
 | The New Legal Sea Foods Cookbook
Brand: Broadway
The complete guide to buying, cooking, and enjoying seafood—with more than 200 recipes—from the restaurant that knows it best.</i><br>Legal Sea Foods’s motto is, “If it isn’t fresh, it isn’t Legal,” and the company has built its stellar reputation on serving only the freshest and safest fish. The Legal Sea Foods restaurant opened in Cambridge, Massachusetts, in 1968, and the business has since expanded to include twenty-six restaurants in seven states along the Eastern Seaboard as well as a mail-order company. In 1998, <i>Bon Appétit</i> named it one of ten classic American restaurants. <br>Featuring the innovative recipes that have been added to Legal’s menu during the past fifteen years (since the first <i>Legal Sea Foods Cookbook</i> was published), this new cookbook covers not only the traditional gold standards (Smoked Bluefish Paté, Clam Chowder) but also contemporary dishes such as Crabmeat with Morel Mushrooms, Spicy Fried Grouper with Jalapeño Mayonnaise, and Bluefish in Kale and Tomato Sauce. Regional specialties, such as Hog Snapper Pepe (from the Boca Raton branch) and Baltimore Crab Cakes, are also included. <br>In addition to the vast selection of main dishes, there are appetizers (Spicy Crab Cakes, Smoky Mackerel Spread, Mussels au Gratin), salads (Shrimp Tabbouleh, Crabmeat and Mango Salad, Lobster and Israeli Couscous Salad), pasta and rice dishes (Linguine with Littlenecks; Salmon with Asparagus and Ravioli; Risotto with Shrimp, Celery, and Peppers), soups and sandwiches (Shellfish Gumbo, Fish Chowder, Grilled Swordfish Tacos), vegetables and side dishes (Speckled Butter Bean Casserole, Onion Strings, Chipotle Sweet Potato Mash), and desserts (Key Lime Pie, Blueberry and Peach Crumble, Mango and Strawberry Shortcake). <br><i>The New Legal Sea Foods Cookbook</i> also provides an overview of the full range of fin fish and shellfish (from bass to wolffish, clams to squid) available today and the best cooking techniques for each type—whether it is baking, broiling, frying, poaching, sauteing, grilling, oven-steaming, or microwaving—as well as how to distinguish wild from farm-raised fish. There is complete advice on how to tell if fish is fresh, how to store it once you bring it home, how to prepare it, and how to make safe and delicious use of the leftovers. Much more than a cookbook, this is the ultimate sourcebook from America’s seafood specialists. | *$14.99 |
 | Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication
Brand: Broadway
What happens when a four-star chef and a culinary minimalist decide to join forces to create something different? They invent a new style that adapts to every occasion and every level of cooking expertise. <b>Simple to Spectacular</b> introduces a unique concept developed by one of the world's top chefs, Jean-Georges Vongerichten, and Mark Bittman, author of How to Cook Everything and the New York Times's hugely popular column "The Minimalist." Ever since their award-winning collaboration on Jean-Georges: Cooking at Home with a Four-Star Chef, the acclaimed duo has been cooking up a repertoire of new dishes that can be prepared in any of five progressively sophisticated ways.<br><br><b>Simple to Spectacular</b> features a total of 250 recipes in 50 groups. Each group begins with a simple, elegant recipe--a few ingredients combined for maximum effect--followed by fully detailed, increasingly elaborate variations. For example, a recipe for Grilled Shrimp with Thyme and Lemon leads to Grilled Shrimp and Zucchini on Rosemary Skewers, Grilled Shrimp with Apple Ketchup, Thai-style Grilled Shrimp on Lemongrass Skewers, and Grilled Shrimp Balls with Cucumber and Yogurt.<br>Every aspect of the meal is covered, from superb soups and salads to unforgettable side dishes, entrees, and desserts. In <b>Simple to Spectacular</b>, everything--from the basics to innovations by a four-star chef--is tailored for a quick Tuesday night dinner or an elegant weekend party. And in the now-classic Vongerichten-Bittman style, all of the recipes can be made in the kitchen of any home cook. With 80 full-color photographs giving a mouthwatering view of the Simple-to-Spectacular transformations, readers and cooks will eagerly explore the possibilities.Jean-Georges Vongerichten (right) won the 1998 James Beard Award for Outstanding Chef and Best New Restaurant. His Manhattan restaurants include Vong, Jo Jo, The Mercer Kitchen, and Jean Georges, which earned a rare four-star rating from the New York Times. <br><br>In <b>Simple to Spectacular</b>, two titans of the food world have created a truly groundbreaking cookbook. Here are 250 superb recipes arranged in a uniquely useful way: a basic recipe and four increasingly sophisticated variations, with each group (there are 50 groups in all) based on a given technique. This ingenious organization enables cooks of all levels of expertise to understand how a recipe is created and to re-create the brilliantly simple recipes and dazzling variations from one of our best food writers and home cooks teamed with one of America's greatest chefs. | *$14.94 |
 | Junior League Centennial Cookbook
Brand: Broadway
A collection of favorite recipes is organized into such sections as Party Food; Appetizers and Beverages; Salads, Soups, and Stews; Vegetables and Side Dishes; Fish and Seafood; Poultry; Breads and Breakfasts; and Desserts. | *$14.76 |
 | Great Wine Made Simple: Straight Talk from a Master Sommelier
Brand: Broadway
From “one of the wine world’s most popular voices” (<i>USA</i> <i>Today</i>), a newly updated edition of her by-now classic introduction to wine, <i>GREAT WINE MADE SIMPLE: Straight Talk from a Master Sommelier</i>, reflects up-to-the minute wine trends, including the burgeoning popularity of the Shiraz grape, new flavor maps, and much, much more.<b><br><br></b>First published in 2000, <i>Great Wine Made Simple</i> established Andrea Immer Robinson as America’s favorite wine writer. Avoiding the traditional and confusingly vague wine language of “bouquet” and “nose,” and instead discussing wine in commonsense terms, the book launched Andrea’s career as a wine authority without pretense.<br><br>Now, thoroughly revised, <i>Great Wine Made Simple</i> lives up to its title by making selecting and enjoying wine truly simple. With Andrea Immer Robinson as your guide, you will never again have to fear pricey bottles that don’t deliver, snobby wine waiters, foreign terminology, or encyclopedic restaurant wine lists. You’ll be able to buy or order wine with confidence--and get just the wine you want--by learning how the “Big Six” basic styles (which comprise 80 percent of today’s top selling wines) taste and how to read any wine label. Ten new flavor maps show what tastes you can expect from climates around the world.<br><br>Andrea Immer Robinson genuinely knows more about wine than most wine lovers could ever hope to learn. But she doesn’t believe that you have to join a stuffy, exclusive wine-tasting set, or study a lot, to become a savvy wine buyer. Unlike other wine guides, <i>Great Wine Made Simple</i> makes it easy to master the ins and outs of choosing a wine that you and your guests will love—on any budget.<br><br>In her down-to-earth style, Andrea guides you through follow-along-at-home wine tastings that are easy, fun, and affordable, and even suggests a milk tasting for understanding variations in wine-body style. Building on this foundation, she covers the rest of the wine landscape with her inimitable style, candor, and humor, from classic regions to new tastes, plus a bevy of practical issues like wine gear and proper storage. A refreshing blend of in-depth knowledge and accessibility, <i>Great Wine Made Simple</i> is a welcome resource for those who are intrigued by wine but don’t know where to start. | *$14.38 |
 | Bistro Cooking at Home
Brand: Broadway
<P>Bistro cooking—bold and full-flavored—is more like the best home cooking than restaurant fare, featuring slow-cooked stews, exquisitely roasted chickens, perfectly seared steaks, vibrant salads, fresh fruit tarts, and comforting custards. Now Gordon Hamersley of acclaimed Hamersley’s Bistro in Boston helps home cooks bring these classic dishes into their own kitchens.<br><i>Bistro Cooking at Home</i> offers a complete menu of versatile selections for cooks who crave sophisticated but easy-to-prepare comfort food. Many of the dishes allow for “walk-away cooking,” such as stews, roasts, or braises. And many of these same dishes taste best if prepared a day or two ahead, making entertaining foolproof. Although the accent is French, dishes such as hamburgers stuffed with blue cheese and Pear Cranberry Crumble reflect Gordon Hamersley’s all-American roots. <br><br>Start a bistro meal at home with Hamersley’s classic Onion Soup au Gratin or signature Wild Mushroom and Roasted Garlic Sandwich. For a main course there is roast chicken (you can cook it ahead and reheat it under the broiler), New England Bouillabaisse with Rouille and Croutons, or Moroccan lamb shanks. Pasta, polenta, and risotto are given French finesse in dishes such as Lemon-Scented Risotto with Morels and Chives and Oven-Baked Penne with Onions, Walnuts, and Goat Cheese. The Savory Tarts, Gratins, and Galettes chapter holds such richly satisfying dishes as Portobello Mushroom and Roquefort Galette or Creamy Bistro Potato and Leek Gratin, each practically a meal in itself. Even vegetables are made exciting in dishes ranging from Roasted Artichokes with Garlic and Pancetta Bread Crumbs to Garlicky Mashed Potato Cakes. Bistro-inspired desserts include Maple Crème Brûlée, Profiteroles with Easy Chocolate Sauce, and a dense Chocolate Truffle Cake.<br><br>All the main dishes are accompanied by knowledgeable, down-to-earth wine recommendations from Fiona Hamersley, Gordon’s wife, who runs the wine service at the restaurant. With the Hamersleys’s expert guidance every step of the way, you can re-create the romance of bistro dining—at home.</p> | *$14.23 |
 | The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City
Brand: Broadway
<p>Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city in the 1980s. Finally, after a nearly two-decade career as a pastry chef and cookbook author, he moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood. <br><br>But he soon discovered it's a different world <i>en France</i>.<br><br>From learning the ironclad rules of social conduct to the mysteries of men's footwear, from shopkeepers who work so hard not to sell you anything to the etiquette of working the right way around the cheese plate, here is David's story of how he came to fall in love with—and even understand—this glorious, yet sometimes maddening, city.<br><br>When did he realize he had morphed into <i>un vrai parisien</i>? It might have been when he found himself considering a purchase of men's dress socks with cartoon characters on them. Or perhaps the time he went to a bank with 135 euros in hand to make a 134-euro payment, was told the bank had no change that day, and thought it was completely normal. Or when he found himself dressing up to take out the garbage because he had come to accept that in Paris appearances and image mean everything. <br><br>The more than fifty original recipes, for dishes both savory and sweet, such as Pork Loin with Brown Sugar–Bourbon Glaze, Braised Turkey in Beaujolais Nouveau with Prunes, Bacon and Bleu Cheese Cake, Chocolate-Coconut Marshmallows, Chocolate Spice Bread, Lemon-Glazed Madeleines, and Mocha–Crème Fraîche Cake, will have readers running to the kitchen once they stop laughing. <br><br><i>The Sweet Life in Paris</i> is a deliciously funny, offbeat, and irreverent look at the city of lights, cheese, chocolate, and other confections.</p> | *$14.20 |
 | Commander's Kitchen : Take Home the True Taste of New Orleans With More Than 150 Recipes from Commander's Palace Restaurant
Brand: Broadway
Commander's Palace is one of the most critically acclaimed and beloved restaurants in the country. It was named the outstanding restaurant in America by the James Beard Foundation, and is always rated the most popular restaurant in New Orleans by Zagat. It consistently receives awards from magazines such as Food & Wine, Wine Spectator, and Southern Living. A trip to New Orleans just isn't complete without a meal at Commander's Palace.<br><br>Now home cooks can bring its unmatched style, hospitality, and great food to their own tables. Reflecting the restaurant's fascinating culinary intersection--a New Orleans landmark combining native ingredients and techniques with exciting and evolving contemporary flavors--Commander's Kitchen takes readers behind the doors of a truly exciting culinary experience.<br><br>Featuring 150 recipes from the restaurant's extensive offerings and other Brennan family recipes, <b>Commander's Kitchen</b> describes step-by-step the secrets to Shrimp and Tasso Henican with Five-Pepper Jelly, Eggs Louis Armstrong, Pan-Seared Crusted Sirloin Steak with Cayenne Butter, Braised Lamb Shanks with Merlot Mushroom Sauce, and, the queen of Creole desserts, Bread Pudding Souffle. Of course, four varieties of gumbo are also included, along with dozens of information-packed sidebars, personal anecdotes, tips for throwing a New Orleans--style bash, and juicy tidbits of Commander's Palace lore. Lavishly illustrated with color and black-and-white photographs that beautifully capture the lively Commander's Palace spirit, <b>Commander's Kitchen</b> lets the good times, and the exceptional dining, roll.<br> | *$14.00 |
 | La Cocina de Mama: The Great Home Cooking of Spain
Brand: Broadway
Penelope Casas, the foremost American authority on Spanish food and the author of the bestselling <i>Tapas</i>, presents more than 175 robustly flavored yet amazingly simple recipes representing the best of Spanish home cooking—the cooking handed down through generations of Spanish “mamás.”<i><br><br></i>Long overshadowed by France and Italy, Spain has finally taken its rightful place as one of Europe’s great culinary meccas. Consider the reborn cities of Madrid, Barcelona, and Bilbao; the new respect afforded Spanish wines; the popularity of tapas bars in the U.S.; and Spain’s widely influential Michelin three-star chefs, Ferran Adrià and Juan Mari Arzak. Despite the world-wide acclaim for these chefs, arguably the greatest Spanish food is found not in the nation’s restaurants, but in private homes off-limits to tourists, where women still cook the recipes their mothers and grandmothers cooked before them. Now, Penelope Casas takes us into those homes to uncover the secrets of this simple, easily reproduced, and altogether marvelous cuisine.<br><br>For<i> La Cocina de Mamá</i>, Penelope Casas has collected recipes from great chefs and traditional home cooks in every region of Spain, all of whom have shared with her the dishes they grew up loving and still cook for themselves today. There are recipes for tapas, like Clams in Garlic Sauce; elegant soups and hearty one-pot meals like Stewed Potatoes with Pork Ribs; many wonderful seafood dishes like Fish Steaks with Peas in Saffron Sauce; meat and poultry dishes, such as Pork Tenderloin in Orange Sauce, Rack of Lamb Stuffed with Mushrooms and Scallions, and Lemon Chicken with Ginger and Pine Nuts; paella and other rice dishes—and even a few pasta dishes; unusual vegetable preparations, including Sautéed Spinach with Quince and Toasted Sesame Seeds; and desserts like Basque Apple Custard Tart. Whether of Roman, Moorish, or peasant origin, all of the dishes appeal to today’s tastes and exemplify the virtues of the Mediterranean diet—lots of olive oil, lean meats and fish, and vegetables. Sidebars throughout discuss ingredients, areas of Spain unfamiliar to most Americans, travel vignettes, and more. At last, Americans can discover the unique and irresistible flavors of authentic Spanish home cooking in <i>La Cocina de Mamá</i>. | *$12.40 |
 | 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 country’s 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 America’s highways and back roads, <i>Roadfood</i> offers enticing, satisfying meal-time alternatives for chain restaurant–weary 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. | *$12.15 |
 | Heirloom: Notes from an Accidental Tomato Farmer
Brand: Broadway
<p>Situated beautifully at the intersection of Michael Pollan, Ruth Reichl, and Barbara Kingsolver, <i>Heirloom </i>is an inspiring, elegiac, and gorgeously written memoir about rediscovering an older and still vital way of life.<br><br>Fourteen years ago, Tim Stark was living in Brooklyn, working days as a management consultant, and writing unpublished short stories by night. One evening, chancing upon a Dumpster full of discarded lumber, he carried the lumber home and built a germination rack for thousands of heirloom tomato seedlings. His crop soon outgrew the brownstone in which it had sprouted, forcing him to cart the seedlings to his family’s farm in Pennsylvania, where they were transplanted into the ground by hand. When favorable weather brought in a bumper crop, Tim hauled his unusual tomatoes to New York City’s Union Square Greenmarket, at a time when the tomato was unanimously red. The rest is history. Today, Eckerton Hill Farm does a booming trade in heirloom tomatoes and obscure chile peppers. Tim’s tomatoes are featured on the menus of New York City’s most demanding chefs and have even made the cover of <i>Gourmet</i> magazine.</p> | *$11.99 |
 | The Most Decadent Diet Ever!: The cookbook that reveals the secrets to cooking your favorites in a healthier way
Brand: Broadway
<p>Devin Alexander, author of the <i>New York Times</i> bestseller, <i>The Biggest Loser Cookbook</i>, lets you have your cake and lose weight, too, with sinfully tempting — yet amazingly healthy — recipes for America’s all-time favorite foods.</p><p>Chef and former L.A. caterer Devin Alexander has maintained a fifty-five-pound weight loss for over sixteen years by transforming the dishes she and millions of other Americans love best into guilt-free (yet still outrageously mouth-watering) indulgences--Rigatoni with Meat Sauce, BBQ Bacon Cheeseburgers, Eggplant Parmesan, Sinless Yet Sinful Sticky Buns, and even Dark Chocolate Layer Cake with Chocolate Buttercream Frosting. <br><br>These<i> </i>simple-to-prepare recipes for the kind of delectable dishes people crave but feel they can’t eat when trying to be healthy and trim, actually can be the basis of a personal weight-loss plan. They can also be a way to add “off-limit” foods back into an already successful diet. Or they can simply be part of an exciting new way to eat healthfully — and with pleasure. <br><br>In <i>The Most Decadent Diet Ever! </i>Devin Alexander proves that even the most decadent dishes — Chipotle Chili with Blue Cheese Crumbles, "Fried" Jumbo Shrimp, Super-Stuffed Steak Soft Tacos, Fettu-Skinny Alfredo, Godiva Brownie Sundaes, and Chocolate Chip Pancakes — can lead to weight loss, good health, and carefree enjoyment.</p> | *$11.13 |
 | Vegetarian Suppers from Deborah Madison's Kitchen
Brand: Broadway
I love supper. It’s friendly and relaxed. It’s easy to invite people over for supper, for there’s a quality of comfort that isn’t always there with dinner, a meal that suggests more serious culinary expectations—truly a joy to meet, but not all the time. Supper, on the other hand, is for when friends happen to run into each other at the farmers’ market or drop in from out of town. Supper is for Sunday night or a Thursday. Supper can be impromptu, it can be potluck, and it can break the formality of a classic menu. With supper, there’s a willingness to make do with what’s available and to cook and eat simply. It can also be special and beautifully crafted if that’s what you want.<br><b>—</b>from the Introduction<br><br>The author of the bestselling cookbook classic, <i>Vegetarian Cooking for Everyone</i>, solves the perennial question of what to cook for dinner in her first collection of suppertime solutions, with more than 100 inspiring recipes to enjoy every night of the week.<br><br>What’s for supper? For vegetarians and health-conscious nonvegetarians, the quest for recipes that don’t call for meat often can seem daunting. Focusing on recipes for a relaxing evening, Deborah Madison has created an innovative array of main dishes for casual dining. Unfussy but creative, the recipes in <i>Vegetarian Suppers from Deborah Madison’s Kitchen</i> will bring joy to your table in the form of simple, wholesome, and delicious main dish meals.<br><br>These are recipes to savor throughout the week—quick weekday meals as well as more leisurely weekend or company fare—and throughout the year. The emphasis is on freshness and seasonality in recipes for savory pies and gratins, vegetable stews and braises, pasta and vegetable dishes, crepes and fritters, delicious new ways to use tofu and tempeh, egg dishes that make a supper, hearty cool-weather as well as light warm-weather meals, and a delightful assortment of sandwich suppers. <br><br>Recipes include such imaginative and irresistible dishes as Masa Crêpes with Chard, Chiles, and Cilantro; Spicy Tofu with Thai Basil and Coconut Rice Cakes; Lemony Risotto Croquettes with Slivered Snow Peas, Asparagus, and Leeks; and Gnocchi with Winter Squash and Seared Radicchio. <br><br>Vegan variations are given throughout, so whether you are a committed vegetarian or a “vegophile” like Deborah Madison herself, you’ll find recipes in this wonderful new collection you will want to cook again and again. | *$11.13 |
 | The Texas Cowboy Cookbook: A History in Recipes and Photos
Brand: Broadway
<p>Texas cowboys are the stuff of legend — immortalized in ruggedly picturesque images from Madison Avenue to Hollywood. Cowboy cooking has the same romanticized mythology, with the same oversimplified reputation (think campfire coffee, cowboy steaks, and ranch dressing). In reality, the food of the Texas cattle raisers came from a wide variety of ethnicities and spans four centuries.<br><br>Robb Walsh digs deep into the culinary culture of the Texas cowpunchers, beginning with the Mexican vaqueros and their chile-based cuisine. Walsh gives overdue credit to the largely unsung black cowboys (one in four cowboys was black, and many of those were cooks). Cowgirls also played a role, and there is even a chapter on Urban Cowboys and an interview with the owner of Gilley’s, setting for the John Travolta--Debra Winger film.<br><br>Here are a mouthwatering variety of recipes that include campfire and chuckwagon favorites as well as the sophisticated creations of the New Cowboy Cuisine:<br><br>• Meats and poultry: sirloin guisada, cinnamon chicken, coffee-rubbed tenderloin<br>• Stews and one-pot meals: chili, gumbo, fideo con carne<br>• Sides: scalloped potatoes, onion rings, pole beans, field peas<br>• Desserts and breads: peach cobbler, sourdough biscuits, old-fashioned preserves<br><br>Through over a hundred evocative photos and a hundred recipes, historical sources, and the words of the cowboys (and cowgirls) themselves, the food lore of the Lone Star cowboy is brought vividly to life.</p> | *$11.01 |
 | Vegetable Soups from Deborah Madison's Kitchen
Brand: Broadway
<p>When I said I was working on a soup book, the response was often, “Oh, I <i>love</i> soup!” People enthuse about soup in a way that’s so heartwarming it makes me feel as if I’m in the right camp... The soups in this book are based on vegetables, and many of these recipes are new ones for me. But some are soup classics, by which I mean some of those that have stood the test of time in my kitchen, (Quinoa, Corn, and Spinach Chowder) and those that are classics in the culture (Boston-Style Black Bean Soup). I’ve tried to streamlined these dishes as much as possible without sacrificing goodness, so that you can easily enjoy them in your own kitchen. I hope you do enjoy making these soups and add them, one by one, to your repertoire.<br><br>—from the Introduction</p><p>In <i>Vegetable Soups from Deborah Madison’s Kitchen</i>, America’s favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long. <br><br>Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, She serves up a selection of soups ranging from stylish first courses to substantial one-bowl meals. <br><br>Madison begins with a soup-making primer and streamlined recipes for vegetable stocks and broths (such as the Hearty Mushroom Broth), which serve as the foundation for many of the recipes that follow, for those who wish to make their own. Soups like the Mexican Tomato Broth with Avocado and Lime can start a supper or stand alone as a simple, light meal. Cooks looking for heartier choices will find satisfying dishes such as Potato and Green Chile Stew with Cilantro Cream or grain-based soups like the Wild Rice Chowder. Organized by seasons, the recipes make the most of the produce–from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a deeply flavorful autumnal Roasted Squash, Pear and Ginger Soup. When time just isn’t available and prepared soups take the place of home made, Madison offers a battery of suggestions for how to make them your own with simple additions from delicious oils and herbs to an invigorating Cilantro Salsa.<br><br> Featuring fifty stunning full-color photographs by Laurie Smith, serving suggestions, wine notes, and a host of ideas for creative finishing touches including caramelized pear “croutons” and souffléd cheese toasts, this friendly soup lover's guide gives the reader a hundred delicious ways to enjoy the benefits and flavors of vegetables by the bowlful throughout the seasons.</p> | *$10.91 |
 | The Ultimate Liquor-Free Drink Guide: More Than 325 Drinks With No Buzz, but Plenty of Pizzazz
Brand: Broadway
From the author of the highly successful <i>The Ultimate A-to-Z Bar Guide</i> (more than 129,000 copies in print) comes an equally comprehensive handbook for lively liquor-free libations.<br><br>The most complete book of its kind, <i>The Ultimate Liquor-Free Drink Guide</i> offers a refreshing oasis for the millions of readers who prefer zero proof but are tired of being relegated to seltzer and lime. In her thorough, accessible style, Sharon Tyler Herbst presents a delicious array of beverage alternatives, covering 325 non-alcoholic drinks with authority and verve.<br><br>Featuring tips on glassware, measurements, and ingredients, <i>The Ultimate Liquor-Free Drink Guide</i> gives readers every detail they need to know for mixing perfect drinks year-round. In winter months, snuggle up with homemade egg-nog, Hot White Chocolate, or Spiced Cream Tea. Warmer weather invites Watermelon Whirl, trendy Bubble Tea, Iced Cafe Creme Brulee, as well as a host of spritzers, shakes, and ades. Herbst even includes a chapter on energizing nutrition boosters. Virgin versions of popular bar drinks are covered, ranging from zesty Sangrita to soothing Mint Julep Tea. For anyone seeking a boost without the booze, there's never been a better book. | *$10.83 |
 | Bringing Tuscany Home: Sensuous Style From the Heart of Italy
Brand: Broadway
<i>I always imagine each of the signoras who lived in this house—where she shelled peas, rocked the grandchild, placed a vase of the pink roses. Now I would like to take one of these women back to my house in California to show her how </i>Bramasole<i> traveled to America and took root, how the doors there are open to the breeze from San Pablo bay and to the distant view of Mount Tamalpais, how the table has expanded and the garden has burgeoned…<br></i><br><br>The “bard of Tuscany” (<i>New York Times</i>) now offers a lavishly illustrated book for everyone who dreams of integrating the Tuscan lifestyle—from home decoration and cooking, to eating and drinking, to gardening, socializing, and celebrating—into their own lives. <br><br>When Frances Mayes fell in love with Tuscany and <i>Bramasole</i>, millions of readers basked in the experience through her three bestselling memoirs. Now Frances and her husband, <i>In Tuscany </i>coauthor Edward, share the essence of Tuscan life as they have lived it, with specific ideas and inspiration for readers stateside to bring the beauty and spirit of Tuscany into their own home decor, meals, gardens, entertaining and, most important, outlook on life. In her inimitable warm and evocative tone, Frances helps readers develop an eye for authentic Tuscan style, with advice on how to:<br><br>• Choose a Tuscan color palette for the home, from earthy apricot tones to invigorating shades of antique blue.<br><br>• Personalize a room with fanciful door frames, unique painted furniture, and fresco murals.<br><br>• Cultivate a Tuscan garden, adding fountains, vine-covered pergolas, and terra-cotta urns among the herbs and flowers <br><br>• Select the best Italian vino. (Frances describes lunches at regional vineyards and imparts tips for pairing food and wine.)<br><br>• Create an atmosphere of irresistible, anytime hospitality—a <i>casa aperta</i> (open home).<br><br>• Make primo finds at local antiques markets. (And to help truly bring Tuscany home, shipping advice and market days for several Tuscan towns are included.)<br><br>• Set an imaginative Tuscan table using majolica and vintage linens.<br><br>• Enjoy the abundant flavors and easy simplicity of the Tuscan kitchen, with details on everything from olive oil and <i>vino santo </i>to <i>pici </i>and<i> gnocchi</i>, plus special homegrown menus and recipes.<br><br>• Make the most of a trip to Tuscany, visiting Frances’s favorite hill towns, restaurants, small museums, and other soothing places. <br><br><br>With more than 100 photos by acclaimed photographer Steven Rothfeld (including several of the Mayes’s California home and its Tuscan accents), twenty-five all-new recipes, and lists of resources for travelers and shoppers, <i>Bringing Tuscany Home</i> is a treasure trove of practical advice and memorable images. | *$10.82 |
 | Sara's Secrets for Weeknight Meals
Brand: Broadway
Heeding the pleas of modern multitasking home cooks, Television Food Network’s Sara Moulton returns with 200 delicious <i>and</i> quick main dishes, sides, and desserts for busy workweek dinners.<b><br><br></b>As the host of <i>Cooking Live</i> and <i>Sara’s Secrets</i>, the food editor of <i>Good Morning America</i>, and the bestselling author of <i>Sara Moulton Cooks at Home</i>, Sara Moulton is one of this country’s most popular and accessible celebrity chefs. It was while touring the U.S. promoting her first book, in fact, that Sara's fans begged her for fast, tasty, and wholesome weeknight entrees. She realized that she, too, had a need for those kinds of dishes, which was all her busy schedule would allow. In writing this book, Sara rethought dinner itself, so that mealtimes no longer featured the same predictable recipes. Instead she offers “breakfast for dinner” or hearty soups or sandwiches. The result is a cookbook filled with easy and popular ethnic dishes to spice up the repertoire, her own versions of American classics, dishes to whip up from pantry staples as well as supermarket salad bar and deli items, and slow-cooking recipes for leisurely weekends.<br><br>With recipes that will satisfy taste buds as well as time constraints, <i>Sara’s Secrets for Weeknight Meals</i> covers the spectrum from entree salads (Thai-style Steak Salad with Spicy Mint Dressing), substantial sandwiches (Scampi Heroes), hearty soups for supper (Creamy Cauliflower Soup with Chorizo and Greens), breakfast foods for dinner (Potato Pancakes with Smoked Salmon and Fried Eggs), pasta (Quick Asparagus Lasagna), seafood (Steamed Mussels in Curried Coconut Broth), vegetable plates (Exotic Mushroom Pot Pie), meat dishes (Meatloaf Burgers), double-duty dishes (leftover rice in Cheatin' Jambalaya), weekend dishes to cook ahead (Slow-cooked Chinese Spareribs), recipes that either can be put together in no time with prepared supermarket ingredients (Crispy Polenta Slices with Gorgonzola and Leeks) or from a well-stocked pantry (Linguine with White Bean, Sun-dried Tomato, and Olive Sauce), to delectable desserts (Chocolate Bread Pudding, Gingerbread Pancakes with Butterscotch Apples, Nectarine and Plum Upside-down Cake). <br><br>Recipes include hands-on cooking time and total cooking time as well as suggestions for side-dish pairings. Twenty-four beautiful color photos, warm and friendly headnotes, and lots of Sara's tips and shortcuts (including advice on stocking a pantry, basic recipes, simple sides, quick sauces, and mail-order sources) make this another cookbook for Sara’s fans to cherish. | *$10.77 |
 | Vegan Express
Brand: Broadway
<p>From one of the most respected names in vegetarian cooking: a collection of creative, uncomplicated recipes for the new generation of vegans—and every cook who wants to introduce tasty, healthful dishes to everyday meals.<br><br>Nava Atlas, a committed vegan, offers a cookbook packed with recipes that can be prepared in thirty to forty-five minutes. Covering every course, <i>Vegan Express</i> presents appealing soups and stews like Udon Noodle Soup with Bok Choy and Shiitake Mushrooms; grain-and-bean-based recipes like Paella Vegetariana; Jambalaya Pasta and other noodle dishes; a wide variety of sandwiches, wraps, tortillas, pizzas, and main-course salads; and such delicious desserts as Caramel Pudding and Berry-Apple Skillet Crumble.</p> | *$10.63 |
 | Glorious One-Pot Meals: A Revolutionary New Quick and Healthy Approach to Dutch-Oven Cooking
Brand: Broadway
<p><b>A totally new patented way to cook quick and easy one-pot meals, while keeping ingredients intact and full of flavor.<br></b><br><br>Elizabeth Yarnell developed her revolutionary infusion-cooking method to avoid often mushy slow-cooker results and to make cooking and cleaning up after dinner a breeze. Now anyone with too many tasks and not enough time can use her technique to get dinner on the table in an hour or less, with no more than twenty minutes of hands-on prep work—and just one pot to clean. All it takes is a Dutch oven and a few basic fresh or even frozen ingredients layered--never stirred. <i>Glorious One-Pot Meals</i> provides the most convenient method yet of serving highly nutritious, satisfying suppers every night of the week.</p> | *$10.43 |
 | Cooking with Convection: Everything You Need to Know to Get the Most from Your Convection Oven
Brand: Broadway
If you own a convection oven, but don’t really know how to use it, this book is for you.<br><br>Beatrice Ojakangas, an authority on convection cooking and author of more than two dozen previous cookbooks, explains how to use your convection oven to achieve perfect results in dramatically less time than with a conventional oven. You will learn:<br><br>*How to cook a whole meal in your oven–from meat to side dishes to dessert–all at the same time<br><br>*How to cook multiple batches of cookies, cakes, and pies on three or even four oven shelves <br><br>*How to roast and bake in a third less time than in a conventional oven while achieving even better results<br><br>*How to calculate the correct temperature and timing for convection cooking if you are using a standard recipe<br><br>And here are more than 150 great recipes for snacks and appetizers; pizza and foccacia; soups; roast beef, lamb, pork and poultry; savory pies and tarts; casseroles and pasta; vegetables; yeast breads and quick breads; cakes, cookies, pies, and pastries; and much, much more. Try Melted Onion Tart with Parmigiano-Reggiano, Mexican Vegetable Tortilla Soup, Tandoori Salmon with Cucumber Sauce, Asian Spiced Roast Whole Chicken, and Cocoa Cake with Easy Buttercream Frosting, among so many imaginative and easy dishes. <br><br>By circulating hot air around food, convection ovens cook and brown food much more quickly and at a lower temperature than conventional ovens, while retaining food’s natural juiciness and flavor. With this book you will be able to save significant amounts of time and effort while turning out delicious dishes for everyday meals and easy entertaining. | *$10.23 |
 | The Vegetarian Family Cookbook
Brand: Broadway
<P>It can be challenging to create nutritious family meals that appeal to everyone at the table, including the picky eaters. But Nava Atlas has solved the dilemma with a collection of down-to-earth recipes reflecting the way families really eat. Flexible, adaptable, and filled with ways to make wholesome food more attractive to children, <i>The Vegetarian Family Cookbook</i> tackles breakfast, lunch, dinner, and snack time like no other vegetarian cookbook on the market.<br><br>Covering everything from family-friendly salads to comforting casseroles, Atlas shows how simple it can be to make enticing meat-free meals with selections such as Quick Black Bean and Sweet Potato Chili, Vegetable Upside Down Casserole, Alphabet Soup, sensational sandwich fare for home or school, as well as energy-packed choices to start the day. She also takes the mystery out of cooking with soy and provides dozens of delicious whole-grain, low-sugar desserts. Most of the recipes include vegan substitutions for eggs or dairy products. <br><br>Whether motivated by economic, ethical, or health reasons, a record number of Americans are cutting back on or eliminating meat. <i>The Vegetarian Family Cookbook </i>makes this an appealing, stress-free decision.</p> | *$10.20 |
 | Vegetarian 5-Ingredient Gourmet
Brand: Broadway
“Nava Atlas has solutions for maintaining sophisticated flavors in the dishes she creates and still manages to keep the ingredients healthy.” —<i>Cooking Light<br><br></i>Eating healthfully is a challenge for those with fast-paced lives. In <i>The Vegetarian 5-Ingredient</i> <i>Gourmet,</i> Nava Atlas pares meal preparation down to the essentials, using just a few high-quality ingredients in each delicious dish. Focusing on whole foods and fresh produce (with a little help from convenient natural sauces and condiments) she serves up a varied range of choices for everyday fare.<br> More than 250 recipes include soups, salads, and pastas; grain, bean, and soy entrees; wraps and sandwich fillings; simple side dishes; fruit-filled finales; and more. The full-flavored fare made from five ingredients or less includes Curried Red Lentil and Spinach Soup; Greek-Flavored Potato Salad; Black Bean Nachos Grandes; Baked Barbecue Tofu and Peppers; and Miniature Fresh Fruit Tarts. Filled with ingenious shortcuts and sprinkled with kitchen wisdom and tips throughout, <i>The Vegetarian 5-Ingredient Gourmet</i> also offers the reader dozens of menu suggestions to help make meal planning effortless.<br> From sophisticated (Mixed Greens with Pears, Cranberries, and Goat Cheese) to kid-friendly, (Peanut Butter Noodles), here are recipes to suit every taste. Nava Atlas makes it simple for busy families or active singles to eat the kind of high-nutrient foods everyone needs and to enjoy the robust flavors everyone craves. | *$10.15 |
 | Cheater BBQ: Barbecue Anytime, Anywhere, in Any Weather
Brand: Broadway
<p>Barbecue fans relax! With more than 125 terrific recipes for indoor cooking,<i> Cheater BBQ</i> makes it easy to serve up pit-style barbecue classics year-round.<br><br><i>Cheater BBQ</i> is the first cookbook to bring the outdoor grilling pit into the weeknight kitchen using little more than a slow cooker or an oven, a roll of foil, a few everyday ingredients, and some all-natural liquid smoke. Anyone can make great cheater barbecue.<br><br>The recipes in<i> Cheater BBQ</i> cover smoky barbecue classics: pulled pork, chicken, ribs, brisket, rubs, and regional sauces. Starters and sides include Smoked Paprika Pimiento Cheese, Boston Crocked Beans, Packet Potato Salad, and Loaded Cornbread, as well as drinks and desserts. <br><br> From Super Bowl celebrations to March madness get-togethers to simple meals with family,<i> Cheater BBQ</i> delivers barbecue taste year-round—without lighting a match.</p> | *$10.10 |
 | The Great American Camping Cookbook
Brand: Broadway
<p>Bad cooking ruins more camping trips—America’s most popular outdoor vacation activity—than anything else except rain. <i>The Great American Camping Cookbook </i>offers the delectable remedy: a camp cook’s guide to the fresh, natural “comfort foods” of the good old days. Whether your camp is a civilized weekend cottage, a rustic hunting or fishing cabin, or a primitive canoeing or backpacking bivouac, this book can help anyone make meals as vibrant as the outdoors itself.<br><br>Start the day with Wild Rice Pancakes or fresh-baked Cornmeal Blueberry Biscuits. Sit down to a classic shore lunch of Beer-Battered Smallmouth, Campfire Potatoes and Hush Puppies, or simple sorrel-stuffed trout. On rainy days, simmer up a pot of real Corn Chowder or Camp-Style Bean Soup. For memorable main courses, serve up a substantial Modernized Brunswick Stew, Blackened Yellow Perch, or Sautéed Walleye with wild rice and mushrooms. For side dishes, try fresh Camp-Baked Beans, spit-roasted Acorn Squash, or Sand-Baked Potatoes. Then savor a legendary Hot Buttered Rum or Camp Old-Fashioned as a nightcap.<br><br>In addition to recipes, <i>The Great American Camping Cookbook</i> offers a wealth of easy-to-follow advice on making perfect camp coffee and camp breads, calculating food portions, and composing provisions lists to assure variety and avoid forgotten essentials. The colorful history of American camp food and cooking—from the Jamestown settlement, Lewis and Clark, and Daniel Boone to Ernest Hemingway and John McPhee—adds fascinating lore to this essential guide to eating well in the great outdoors.</p> | *$10.05 |
| | The Sackett Brand
Brand: Broadway Books
In The Sackett Brand, Louis L’Amour spins the story of a courageous man who must face overwhelming odds to track down a killer.<br><br>Tell Sackett and his bride Ange came to Arizona to build a home and start a family. But on Black Mesa something goes terribly wrong. Tell is ambushed and badly injured. When he finally manages to drag himself back to where he left Ange, she is gone. Desperate, cold, hungry, and with nothing to defend himself, Tell is stalked like a wounded animal. Hiding from his attackers, his rage and frustration mount as he tries to figure out who the men are, why they are trying to kill him, and what has happened to his wife. Discovering the truth will be risky. And when he finally does, it will be their turn to run. | *$14.91 |
 | Jean-Georges: Cooking At Home with a Four-Star Chef
Brand: Broadway Books
The cooking of Jean-Georges Vongerichten--sophisticated yet startlingly uncomplicated, hinting at French and Asian influences yet entirely original--has earned endless raves and accolades from every quarter. Why? Because Vongerichten has invented a culinary style that is highly creative and intensely flavorful but uses few ingredients and is remarkably simple.<P>Now, Jean-Georges, with award-winning coauthor Mark Bittman, brings this extraordinary cuisine to the home kitchen. There are no mile-long lists of instructions, the recipes use readily available ingredients, and many can be prepared in thirty minutes or less. Some of the recipes are taken directly from the kitchens of Vongerichten's three restaurants--Jean Georges, Vong, and JoJo. They not only sound simple but are simple--and irresistible. Fennel and Apple Salad with Juniper. 10-minute Green Gazpacho. Sautéed Chicken with Green Olives and Cilantro. Warm, Soft Chocolate Cake.<P>Jean-Georges's signature dishes are all here and made easy for the home cook. Scallops and Cauliflower with Caper-Raisin Sauce. Chicken Soup with Coconut Milk and Lemongrass. Salmon and Potato Crisps. Looking for simple, midweek fare? Try the quickly-put-together Savoy Slaw with Citrus, Ginger, and Mustard and the Dill-Stuffed Shrimp with Baked Lemon. For weekend entertaining, start with Beet and Ginger Salad, move on to the Gently Cooked Salmon with Mashed Potatoes, and dazzle your guests with the spectacular Apple Confit.<P>This long-awaited cookbook makes it easy to turn your kitchen into a four-star restaurant. All it takes is the inspired recipes and innovative techniques of Jean-Georges. | *$13.49 |
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