 | Two-Bite Cupcakes
Brand: Imagine, An Imprint of Charlesbridge
Enjoy the deliciousness-but avoid the guilt! These cupcakes are a yummy pleasure, but because theyre only a few nibbles each, theyre not TOO much of an indulgence. In fact its even possible to enjoy two or three without going overboard. And thats a good thing, because with cupcakes this scrumptious, who would want just one? Viola Goren, a renowned pastry chef, cooking teacher, and restaurant owner, teaches all the cupcake essentials, and provides basic recipes for a variety of frostings and fillings. From luscious creams to crunchy nuts and sweet fruits, these tiny treats provide a surprise in every bite. Theres something here to please all ages and tastes: kids will go wild over the Oreo cupcakes, while adults will savor such sophisticated fare as the Cr̮̬me Brul̮̩e or Plum Cobbler varieties. An entire chapter devoted to Nothing but Chocolate will have chocolate lovers swooning over Chocolate Souffl̮̩ and Nutella Surprise cupcakes. And though we generally think of cupcakes as sweet, these savory bakes are great afternoon snacks or delectable appetizers. Finally, celebration recipes will make holidays, including Christmas, Passover, and Easter, as well as occasions like baby showers and birthdays, super-special. | *$12.78 |
 | Trail Food: Drying and Cooking Food for Backpacking and Paddling
Brand: International Marine/Ragged Mountain Pre
" . . . a book that will appeal to everyone who has ever choked down the pre-packaged, bargain-basement camp food (or gone bankrupt buying the good stuff)." --<i>Canoe & Kayak</i> <P> . . . if you're on the lookout for a way to bring real meals to the field, [this book] might have the answer." --<i>Field & Stream</i> <P>Life in the outdoors revolves around food--cooking it, eating it, packing it, carrying it. We even fantasize about it, especially after a week of eating store-bought provisions. This book is all about fulfulling those food fantasies and avoiding those expensive disappointments. <i>Trail Food</i> tells you how to remove water from food, to make it lighter and longer-lasting, without removing its taste. Learn to plan menus and prepare meals just like the ones you left behind, using fresh foods from your garden or market, prepared and seasoned the way <i>you</i> like them. <P>Why fantasize when you can have the real thing? | *$5.31 |
 | The New InterCourses: An Aphrodisiac Cookbook
Brand: IPG
<div>Organized by type of aphrodisiac, this playful cookbook covers 19 sensual foods, ranging from traditional favorites like oysters and strawberries to lesser-known but just as potent foods such as pine nuts and asparagus. Including histories of aphrodisiacs, couples' anecdotes, and tantalizing photography, this 10th-anniversary edition of this beautiful and innovative cookbook features more than 55 new, couple-tested recipes and a completely revised appendix.</div> | *$14.40 |
 | Kawaii Bento Boxes: Cute and Convenient Japanese Meals on the Go
Brand: Japan Publications Trading
A bento box meal (single portions of different foods packed in one reusable container) is a Japanese tradition that lends itself well to today's busy lifestyle. Although bento boxes are available to take out from restaurants and food stands, they are most frequently prepared at home, very often by parents wishing to provide their children with delicious, healthy, fun--and environmentally responsible--lunch and snack-time alternatives.<br> <br> <em>Kawaii Bento Boxes</em> offers dozens of recipes and menus. For each box, the authors include detailed instructions for cooking, seasoning, decorating and assembling the components as well as an icon indicating how long it will take to prepare. The meals are not just easy to make, they are tasty, nutritious and economical, with each portion carefully calculated so that there are no leftovers. There are also suggestions for the right container for each meal. Most of the ingredients used are familiar and available to American cooks. Here are whimsical creations like soccer balls and animal faces made from shaped rice, tulips cut from dyed hardboiled eggs, hearts and stars carved out of vegetables, and much more. Perfect for parents looking to liven up their children's school lunches or park snacks, or for busy people who want to fix a quick and cheerful meal to take to work, <em>Kawaii</em> <em>Bento Boxes</em> highlights the Japanese passion for making food a treat for the eyes as well as for the mouth.<br> <br> CONTENTS:<br> <br> ONIGIRI BENTO<br> (16 variations including faces, soccer ball, animals, triangles, spheres)<br> <br> RICE BENTO<br> (11 variations including bear, rabbit, ship, seasoned rice, teriyaki chicken over rice, etc.)<br> <br> SUSHI BENTO<br> (12 variations)<br> <br> BREAD BENTO<br> (12 variations including mini-sandwiches, rolls, etc.)<br> <br> NOODLE BENTO<br> (9 variations including spaghetti, yakisoba noodles, udon)<br> <br> SUMMER AND WINTER BENTO<br> (12 variations including summer dishes that wont spoil in the heat and winter dishes that are better when eaten warm)<br> <br> TRADITIONAL/POPULAR/FAVORITE BENTO<br> (11 variations including favorite dishes like hamburgers, fried shrimp, fried chicken)<br> <br> TIPS ON HOW TO STUFF THE BENTO BOX<br> WHAT TO STUFF IN THE BENTO BOX (including calories, carbohydrates, protein, etc.)<br> CUTTING AND DECORATING<br> MENUS BASED ON COLOR<br> EASY DESSERT RECIPES<br> | *$11.78 |
 | The Manga Cookbook
Brand: Japanime Part Number: GKW42625
Reading manga sure can make a person hungry! Food appears frequently in Japanese comics, but what exactly is it that the characters are eating? Introducing <i>The Manga Cookbook,</i> an illustrated step-by-step guide to preparing simple Japanese dishes using ingredients found in every Western kitchen.<p> Learn to identify and make the same things you see in all your favorite manga: authentic onigiri (rice balls), yakitori (skewered chicken), oshinko (pickled vegetables), udon (Japanese noodles), okonomiyaki (Japanese-style pizza) and many others! Includes sections on how to assemble bento boxed lunches and properly use chopsticks. Features original manga illustrations by Chihiro Hattori. Soon, you too can enjoy a meal fit for a manga character! | *$14.95 |
 | The Complete Book of Pickling: 250 Recipes from Pickles and Relishes to Chutneys and Salsas
Brand: Jennifer MacKenzie Part Number: 978-0-7788-0216-7
<p> Capturing garden vegetables at their best for year-round enjoyment. </p><p> Pickling is one of the oldest and most inexpensive methods of preserving foods. Families would gather over mounds of vegetables and huge steaming pots, producing savory and delicious pickles and chutneys. Home pickling is now enjoying a resurgence, as the cost of food and the desire to know where and how foods are prepared increases. </p><p> These wonderfully inventive recipes feature modern methods and equipment in accordance with the latest food-safety standards. The book also includes classic and unusual international ingredients. Newcomers to the art will find step-by-step techniques and details of specific equipment needs. </p><p> Enjoy wonderful foods year round with recipes such as: </p><p> <li>Kosher dill pickles</li> <li>Aunt Thelma's bread and butter pickles</li> <li>Pretty beet and radish pickles</li> <li>Gingery cantaloupe pickles</li> <li>White balsamic and pepper pickled strawberries</li> <li>Clementine pear chutney</li> <li>Pineapple lime tomato salsa</li> <li>Smoky three-pepper cucumber relish.</li> </p><p> The author specifies manageable sizes for average households, and there are serving suggestions and quick recipes for dishes that use the preserves for top flavors. </p> (20090722) | *$9.17 |
 | Primitive Wilderness Living & Survival Skills: Naked into the Wilderness
Brand: John Mcpherson
This book is an in depth "how-to" of outdoor primitive skills. | *$22.45 |
 | Food and Beverage Cost Control
Brand: John Wiley & Sons
The success of any business depends on controlling costs, setting budgets, and pricing goods accurately. This book covers all key aspects of food and beverage cost control, revised to address current issues in the field as well as today's computer software and the capabilities of the Internet. | *$12.47 |
 | Supervision in the Hospitality Industry (NRA)
Brand: John Wiley & Sons Inc
Human resources are led, not managed. <i>Supervision in the Hospitality Industry: Leading Human Resources, Sixth Edition</i> is about leading the people who cook, serve, tend bar, check guests in and out, carry bags, clean rooms, mop floorsâthe people on whom success or failure of every hospitality enterprise depends. It is a book about first-line supervision, written especially for the beginning leader, newly promoted supervisor, or anyone planning a career in the hospitality field. Even experienced managers will find if full of useful ideas and insights. Revised and updated to include increased coverage of contemporary diversity initiatives, with information on recruitment and retention, and additional profiles of individuals and companies, <i>Supervision in the Hospitality Industry</i> provides a basic understanding of a leader's role and responsibilities applied to the hospitality industry. | *$199.99 |
| | Principles of Food, Beverage and Labor Cost Controls
Brand: John Wiley & Sons Inc
Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition. In this new edition, key terms, key concepts, review questions, and spreadsheet exercises reinforce and support readers understanding. It also features increased discussion and examples of technology use in food and beverage operations, a running case study, and a separate chapter on menu analysis and engineering. This text is well suited for classroom, professional training, and on-the-job use. <p> <b>Note:</b> CD-ROM/DVD and other supplementary materials are not included as part of eBook file. | *$105.00 |
 | Six Spices: A Simple Concept of Indian Cooking
Brand: Jones Books
<div>Selected for the cookbook section of <i>The New York Times Book Review</i> Summer Reading issue<br><br><br><br>Featuring authentic recipes and introducing the use of fundamental spices, this recipe collection guides cooks of all levels of expertise in the preparation of healthy, delicious Indian meals. The recipes selected use no more than six spices to create tasty, satisfying, and authentic dishes and introduce a simpler way to prepare Indian food. Each chapter focuses on a different cooking technique, offering insight into foods that at times can seem daunting for the novice cook. This recipe collection has been tasted and tested through more than 20 years of the author's teaching experience and Indian cooking expertise.<br><br></div> | *$16.47 |
 | 125 Best Cupcake Recipes
Brand: Julie Hasson Part Number: 0-7788-0112-8
Scrumptious delights to bake at home. <P>Cupcake bakeries are a welcome development that is meeting the enthusiastic delight of everyone. The reason is quite simple -- they allow us to indulge in an old-fashioned favorite treat. <P>Julie Hasson, baker extraordinaire, brings her expertise to the 125 Best Cupcake Recipes. These are the cupcakes of our mothers and grandmothers, but with a modern twist. Easy-to-execute, these recipes are guaranteed to fill your home with tantalizing baking smells and sweet satisfaction. <P>Recipes include: - Raspberry Vanilla Cupcakes - Carrot Zucchini Cupcakes - Flourless Chocolate Cupcakes - Malted Espresso Cakes with Malted Milk Icing - Peanut Butter Cupcakes. <P>Also included are dozens of icing recipes, from Chocolate Fudge Frosting to Buttercream and White Chocolate Glaze. Invaluable baking tips and techniques will appeal to both the novice and experienced baker. Once served these cupcakes will be in serious demand by the whole family. | *$12.24 |
 | 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 |
 | Secrets of Feeding a Healthy Family
Brand: Kelcy Press
An internationally recognized authority on eating and feeding, Ellen Satter is a registered dietitian and board certified diplomat in clinical social work. For the first time in book form, <i>Secrets of Feeding a Healthy Family</i> outlines her unconventional and remarkably effective eating advice for adults. More a cooking primer than a cookbook, Satterâs simple and delicious recipes provide a backdrop for cooking lessons, fast tips, night-before suggestions, in-depth background information, ways to involve kids in the kitchen and guidelines on adapting menus for young children. Satter cites the studies to build a convincing case that we can lighten up on fat and sodium restriction without endangering ourselves or our children, while emphasizing her well-known division of responsibility in feeding â parents are responsible for the what, when and where of feeding, and children are responsible for the how much and whether of eating. | *$6.80 |
 | Power Juices, Super Drinks: Quick, Delicious Recipes to Prevent & Reverse Disease
Brand: Kensington | *$8.18 |
 | The Healing Powers of Olive Oil: A Complete Guide to Nature's Liquid Gold
Brand: Kensington Publishing Corporation
Lose Weight...Lower Cholesterol And Blood Pressure...Prevent Heart Disease And Cancer...Live Longer...And So Much More!<br><P><br>Discover The Amazing Powers Of Olive Oil!<br><P><br>From ancient times to present-day, olive oil has been used for everything from health ailments to beauty and the home and so much more. Now evidence shows that a diet based on olive oil can add years to your life and may even prevent some diseases. Health author-journalist Cal Orey has consulted top doctors, nutritionists, olive oil producers, and chefs, getting the most up-to-date information on the many benefits of olive oil, such as:<br><P><br>HEALTH IMPROVEMENTS: <P><br><br>Relieving arthritis aches<BR><br>Inhibiting breast and colon cancer<BR>Preventing diabetes<BR>Reducing pain<BR>Staving off ulcers<BR>Fighting impaired memory<P>HOME CURES: <BR>Soothing diaper rash<BR>Reducing hair loss<BR>Cleaning your house, naturally<BR>Minimizing stretch marks and wrinkles<BR>Zapping ticks and conditioning your pet's coat<BR>And more information that everyone should know!<P><br>Includes dozens of delicious recipes that make olive oil a vital part of a long and healthy life!<br><BR>"The best and highly practical information about the core of the longevity-boosting Mediterranean diet." Karlis Ullis, M.D., Medical Director of Sports Medicine and Anti-Aging Medical Group in Santa Monica, California<P>Cal Orey is an accomplished author and journalist specializing in topics such as health, nutrition, science, and pets. Her books include <I>202 Pet Peeves, Doctors' Orders,</I> and <I>The Healing Powers of Olive Oil.</I> She lives in northern California. | *$3.93 |
 | The Healing Powers of Vinegar: A Complete Guide to Nature's Most Remarkable Remedy
Brand: Kensington Publishing Corporation
From Folk Medicine to Modern Miracle Discover the Amazing Powers of Vinegar! <P>Discover the healing powers of apple cider vinegar now widely recognized as a valuable weight loss tool and a potent elixir. <P>Find out how vinegar's curative powers can also help prevent age-related diseases like cancer, heart disease, and bone loss. <P>Learn how red wine vinegar contains the same important antioxidants as red wine without the alcohol. <P>Put dozens more home remedies to work for treating allergies, arthritis, toothache, sunburn, swimmer's ear, sore throat, and other pesky ailments. <P>You ll also find a wealth of natural beauty treatments and environment-friendly household hints from making kitchen countertops sparkle to cleaning up kids and pets. <P>Incorporating the latest scientific evidence, plus Mediterranean-style heart-healthy "fisheterian" recipes, <I>The Healing Powers of Vinegar</I> is a must-have, invaluable resource that will show you how to make the most of this proven powerful healer! <P><br>"Wonderfully useful for everyone interested in health." Elson Haas, M.D., author of <I>Staying Healthy with Nutrition</I><P>Cal Orey is an accomplished author and journalist specializing in topics such as health, nutrition, relationships, and pets. Her books include <I>202 Pet Peeves</I> and <I>Doctors' Orders.</I> She lives in northern California. | *$3.63 |
 | Gordon Ramsay's Healthy Appetite
Brand: Key Porter Books
<DIV>You are what you eat â and everyone wants to be healthy and look his or her best. A fit chef, marathon runner, and high-energy television presenter, Gordon Ramsay is a walking advertisement for eating well and staying in the peak of good health. In this new book, which includes recipes from <I>The F Word,</I> he has put together over 100 dishes that reflect the way we want to eat today. Geared around our daily lives, the book offers sensible, fun ideas and recipes for healthy breakfasts, lunches, barbecues, suppers, desserts, food for kids, and entertaining, and demonstrates how to cook for both health and flavor. Recipes include Mango and Smoked Chicken Salad, Griddle Squid with Roasted Peppers and Cannellini Beans, Wild Mushroom Risotto with Baked Courgettes, and Roasted Peaches with Vanilla and Spices. Featuring colorful photographs and clean modern design, this is a worthy follower to the successful <I>Gordon Ramsay's Fast Food.</I></DIV> | *$13.96 |
 | Breaking the Vicious Cycle: Intestinal Health Through Diet
Brand: Kirkton Press | *$15.89 |
 | Down Home with the Neelys: A Southern Family Cookbook
Brand: Knopf
Meet the Neelys: Pat and Gina, husband-and-wife team, hosts of their own television show, and proprietors of the celebrated Memphis and Nashville eateries, Neelyâs Bar-B-Que.<br><br>The Neelysâ down-home approach to cooking has earned them the highest accolades from coast to coast. It has also won them millions of viewers on the Food Network. Simply put, the Neelys are all about good food and good times. In this, their eagerly awaited debut cookbook, the Neelys share the delicious food they have been cooking up for years both at home and in their restaurants.<br><br>Pat and Gina hail from families with a boundless love of cooking and bedrock traditions of sharing meals. At the Neelysâ, mealtime is <i>family</i> time, and that means no stinting on âthe sauce.â Indeed, thatâs one of the Neely secrets: the liberal application of barbeque sauce to almost anythingâspaghetti, nachos, salad, you name it. Of course, there are other secrets as well, and you will find them all in the pages of <i>Down Home with the Neelys,</i> along with more than 120 mouthwatering recipes.<br><br>Here are the tried-and-true southern recipes that have been passed down from one Neely generation to the next, including many of their signature dishes, such as Barbeque Deviled Eggs, Florida Coast Pickled Shrimp, Patâs Wings of Fire, Ginaâs Collard Greens, Grandma Jeanâs Potato Salad, Nanaâs Southern Gumbo, Memphis-sized Pulled Pork Sandwiches with Slaw, Get Yoâ Man Chicken, and Sock-It-to-Me Cake. Certainly, no self-respecting southerner would dream of offering a meal to a guest without a proper drink, so Pat and Gina have included some of their favorite libations here, too.<br><br>The Neelys work, laugh, love, and play harder than any family youâll ever meet. Their love for good food is infectious, and in <i>Down Home with the Neelys</i>, they bring their heavenly inspired cooking down to earth for all to share.<br><br><br><i>From the Hardcover edition.</i> | *$9.99 |
 | Going Solo in the Kitchen
Brand: Knopf
Designed expressly for solo cooks, this supremely practical cookbook includesmore than 350 recipes for all occasions--plus tips on planning, shopping, andstoring and recycling food. | *$8.50 |
 | Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking
Brand: Knopf
How many minutes should you cook green beans? Is it better to steam them or to boil them?<br>What are the right proportions for a vinaigrette?<br>How do you skim off fat?<br>What is the perfect way to roast a chicken?<br><br>Julia Child gave us extensive answers to all these questionsâand so many moreâin the masterly books she published over the course of her career. But which one do you turn to for which solutions? Over the years Julia also developed some new approaches to old problems, using time-saving equipment and more readily available products. So where do you locate the latest findings?<br><br>All the answers are close to hand in this indispensable little volume: the delicious, comforting, essential compendium of Juliaâs kitchen wisdomâa book you canât do without. | *$7.96 |
 | Julia and Jacques Cooking at Home
Brand: Knopf
The companion volume to the public television series <I>Julia and Jacques Cooking at Home</I><br><br>Two legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking. <br>        What makes this book unique is the richness of information they offer on every page, as they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.<br>        So sharpen your knives and join in the fun as you learn to make . . .<br><br>        *--Appetizers-- from traditional and instant grav-lax to your own sausage in brioche and a country p'té<br>        *--Soups--from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi<br>        *--Eggs--ome lets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés<br>        *--Salads and Sandwiches--basic green and near-Nioise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat<br>        *--Potatoes--b aked, mashed, hash-browned, scalloped, souffléd, and French-fried<br>        *--Veget ables--the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed<br>        *--Fish--f amiliar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery<br>        *--Poultry--t he perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck<br>        *--Meat--the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb <br>        *--Desserts--crème caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings<br>        And much, much more . . .<br><br>        Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, joshing with each other, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared. | *$29.97 |
| | Essentials of Classic Italian Cooking
Brand: Knopf
With more than 100 illustrations by Karin Kretschman. | *$24.26 |
 | The Victory Garden Cookbook
Brand: Knopf
An incomparable variety of more than 800 enticing recipes, basic gardening information, shopping tips for nongardeners, preserving and serving hints in oversize format. The book has sold 250,000 copies to date. 300 color photographs. | *$23.41 |
 | The Way to Cook
Brand: Knopf
"Julia Child's . . . seventh book, The Way to Cook, is her magnus opus . . . the biggest and most comprehensive collection of Child recipes and comments . . . (with) the same warm, generous, informal approach that has made her the most celebrated cook in America."--Phyllis Hanes, Christian Science Monitor. 600 full-color photos. | *$23.19 |
 | Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
Brand: Knopf
Few chefs in America have won more acclaim than Suzanne Goin, owner of Lucques restaurant. A chef of impeccable pedigree, she got her start cooking at some of the best restaurants in the worldâLâArpège. Olives, and Chez Panisse, to name a fewâplaces where she acquired top-notch skills to match her already flawless culinary instincts. âA great many cooks have come through the kitchen at Chez Panisse,â observes the legendary Alice Waters, âBut Suzanne Goin was a stand-out. We all knew immediately that one day she would have a restaurant of her own, and that other cooks would be coming to <i>her</i> for kitchen wisdom and a warm welcome.â<br><br>And come they have, in droves. Since opening her L.A. restaurant, Lucques, in 1998, Goinâs cooking has garnered extraordinary accolades. Lucques is now recognized as one of the best restaurants in the country, and she is widely acknowledged as one of the most talented chefs around. Goinâs gospel is her commitment to the freshest ingredients available; her way of combining those ingredients in novel but impeccably appropriate ways continues to awe those who dine at her restaurant. <br><br>Her Sunday Supper menus at Lucquesâever changing and always tied to the produce of the seasonâhave drawn raves from all quarters: critics, fellow chefs, and Lucquesâs devoted clientele. Now, in her long-awaited cookbook, <i>Sunday Suppers at Lucques, </i>Goin offers the general public, for the first time, the menus that have made her famous. <br><br>This inspired cookbook contains:<br><br>§132 recipes in all, arranged into four-course menus and organized by season. Each recipes contains detailed instructions that distill the creation of these elegant and classy dishes down to easy-to-follow steps. Recipes include: Braised Beef Shortribs with Potato Puree and Horseradish Cream; Cranberry Walnut Clafoutis; Warm Crepes with Lemon Zest and Hazelnut Brown Butter<br>§75 full-color photographs that illustrate not only the beauty of the food but the graceful plating techniques that Suzanne Goin is known for<br>§A wealth of information on seasonal produceâeverything from reading a ripe squash to making the most of its flavors. She even tells us where to purchase the best fruit, vegetables, and pantry items<br>§Detailed instruction on standard cooking techniques both simple and involved, from making breadcrumbs to grilling duck<br>§A foreword by Alice Waters, owner and head chef of Chez Panisse restaurant and mentor to Suzanne Goin (one-time Chez Panisse line cook)<br><br>With this book, Goin gives readers a sublime collection of destined-to-be-classic recipes. More than that, however, she offers advice on how home cooks can truly enjoy the process of cooking and make that process their own. One Sunday with Suzanne Goin is guaranteed to change your approach to cookingânot to mention transform your results in the kitchen. | *$21.80 |
 | The New Book of Middle Eastern Food
Brand: Knopf
In this updated and greatly enlarged edition of her <B>Book of Middle Eastern Food</B>, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories.<br><br>Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world.<br><br>Throughout these pages she draws on all four of the region's major cooking styles:<br>Â Â Â Â Â Â Â Â -Â Â Â Â Â Â Â Â The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts<br>Â Â Â Â Â Â Â Â -Â Â Â Â Â Â Â Â Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes<br>Â Â Â Â Â Â Â Â -Â Â Â Â Â Â Â Â The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries<br>Â Â Â Â Â Â Â Â -Â Â Â Â Â Â Â Â North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines<br><br>From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions. | *$21.51 |
 | The Complete Robuchon
Brand: Knopf
An incomparable culinary treasury: the definitive guide to French cooking for the way we live now, from the man the <i>Gault Millau</i> guide has proclaimed âChef of the Century.â<br><br>Joël Robuchonâs restaurant empire stretches from Paris to New York, Las Vegas to Tokyo, London to Hong Kong. He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate.<br><br>Here are more than 800 precise, easy-to-follow, step-by-step recipes, including Robuchonâs updated versions of great classicsâPot-au-Feu, Sole Meunière, Cherry Custard Tartâas well as dozens of less well-known but equally scrumptious salads, roasts, gratins, and stews. Here, too, are a surprising variety of regional specialties (star turns like Aristide Couteauxâs variation on Hare Royale) and such essential favorites as scrambled eggs. Emphasizing quality ingredients and the brilliant but simple marriage of candid flavorsâthe genius for which he is rightly celebratedâRobuchon encourages the beginner with jargon-free, impeccable instructions in technique, while offering the practiced cook exciting paths for experimentation.<br><br><i>The Complete Robuchon</i> is a book to be consulted again and again, a magnificent resource no kitchen should be without. | *$19.65 |
 | Tapas (Revised): The Little Dishes of Spain
Brand: Knopf
Penelope Casas, who introduced the classic little dishes of Spain to American cooks more than twenty years ago, now gives us a splendid updated edition of that seminal bookâwith fifty exciting new recipes and eight full pages of new color photographs showing tapas in all their glory.<br><br>Here are all the appetizer dishes that have long been a tradition in Spanish cuisineâmélanges of seafood in aromatic sauces; little ragouts of meat, sausages, beans; colorful salads and marinades; the omelets called <i>tortillas</i> that enclose a variety of tasty tidbits; <i>banderillas</i>, zesty combinations on skewers; and <i>empanadas</i>, savory delights encased in pastry. The new recipes Casas includes reflect the influence of the innovative cooking in Spain todayâdishes seasoned with soy sauce or balsamic vinegar; ingredients wrapped in flaky phyllo pastry; accents of goat cheese and arugula; foie gras in elegant presentations.<br><br>With Spanish cooking at the forefront of todayâs cuisine, this âexceptional book by the leading American authority on the foods of Spainâ (as Craig Claiborne dubbed it in 1985) is a must for every adventurous cook in America today. | *$17.90 |
 | The Pleasures of Cooking for One
Brand: Knopf
From the legendary editor of some of the worldâs greatest cooksâincluding Julia Child and James Beardâa passionate and practical book about the joys of cooking for one.<br><br>Here, in convincing fashion, Judith Jones demonstrates that cooking for yourself presents unparalleled possibilities for both pleasure and experimentation: you can utilize whatever ingredients appeal, using farmersâ markets and specialty shops to enrich your palate and improve your health; you can feel free to fail, since a meal for one doesnât have to be perfect; and you can use leftovers to innovateâin the course of a week, the remains of beef bourguignon might be reimagined as a ragù, pork tenderloin may become a stir-fry, a cup or two of wild rice produces both a refreshing pilaf and a rich pancake, and red snapper can be reinvented as a summery salad. Itâs a fulfilling and immensely economical process, one perfectly suited for our timesâalthough, as Jones points out, cooking for one also means we can occasionally indulge ourselves in a favorite treat.<br><br>Throughout, Jones is both our instructor and our mentor, suggesting basic recipesâsuch as tomato sauce, preserved lemons, pesto, and homemade stockâthat all cooks should have on hand; teaching us how to improvise using an ingenious strategy of building meals through the week; and supplying us with a lifetimeâs worth of tips and shortcuts. From Childâs advice for buying fresh meat to Beardâs challenge to beginning crêpe-makers and Lidia Bastianichâs tips for cooking perfectly sauced pasta, Jonesâs book presents a wealth of acquired knowledge from our finest cooks.<i><br><br>The Pleasures of Cooking for One</i> is a vibrant, wise celebration of food and enjoying our own company from one of our most treasured cooking experts. | *$16.89 |
 | Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes
Brand: Knopf
In this inspiring new book, Lidia Bastianich awakens in us a new respect for food and for the people who produce it in the little-known parts of Italy that she explores. All of the recipes reflect the regions from which they spring, and in translating them to our home kitchens, Lidia passes on time-honored techniques and wonderful, uncomplicated recipes for dishes bursting with different regional flavorsâthe kind of elemental, good family cooking that is particularly appreciated today.<br><br>Penetrating the heart of Italyâstarting at the north, working down to the tip, and ending in SardiniaâLidia unearths a wealth of recipes:<br><br>From <b>TrentinoâAlto Adige: </b>Delicious Dumplings with Speck (cured pork); apples accenting soup, pasta, salsa, and salad; local beer used to roast a chicken and to braise beef<br>From <b>Lombardy:</b> A world of riceâbaked in a frittata, with lentils, with butternut squash, with gorgonzola, and the special treat of Risotto Milan-Style with Marrow and Saffron<br>From <b>Valle dâAosta:</b> Polenta with Black Beans and Kale, and local fontina featured in fondue, in a roasted pepper salad, and embedded in veal chops<br>From <b>Liguria:</b> An array of Stuffed Vegetables, a bread salad, and elegant Veal Stuffed with a Mosaic of Vegetables<br>From <b>Emilia-Romagna:</b> An olive oil dough for making the traditional, versatile vegetable tart <i>erbazzone,</i> as well as the secrets of making <i>tagliatelle</i> and other pasta doughs, and an irresistible Veal Scaloppine Bolognese<br>From <b>Le Marche:</b> Farro with Roasted Pepper Sauce, Lamb Chunks with Olives, and Stuffed Quail in Parchment<br>From <b>Umbria:</b> A taste of the sweet Norcino black truffle, and seductive dishes such as Potato-Mushroom Cake with Braised Lentils, Sausages in the Skillet with Grapes, and Chocolate Bread Parfait<br>From <b>Abruzzo:</b> Fresh <i>scrippelle</i> (crêpe) ribbons baked with spinach or garnishing a soup, fresh pasta made with a âguitar,â Rabbit with Onions, and Lamb Chops with Olives<br>From <b>Molise:</b> Fried Ricotta; homemade cavatelli pasta in a variety of ways; Spaghetti with Calamari, Shrimp, and Scallops; and Braised Octopus<br>From <b>Basilicata:</b> Wedding Soup, Fiery <i>Maccheroni,</i> and Farro with Pork Ragù<br>From <b>Calabria:</b> Shepherdâs Rigatoni, steamed swordfish, and Almond Biscottini<br>From <b>Sardinia:</b> Flatbread Lasagna, two lovely eggplant dishes, and Roast Lobster with Bread Crumb Topping<br><br>This is just a sampling of the many delights Lidia has uncovered. All the recipes she shares with us in this rich feast of a book represent the work of the local people and friends with whom she made intimate contactâthe farmers, shepherds, foragers, and artisans who produce local cheeses, meats, olive oils, and wines. And in addition, her daughter, Tanya, takes us on side trips in each of the twelve regions to share her love of the country and its art. | *$15.97 |
 | The Fannie Farmer Cookbook: Anniversary
Brand: Knopf
Celebrating the 100th anniversary of a great American classic, the 13th edition with a new introduction by the author. | *$15.00 |
 | The French Chef Cookbook
Brand: Knopf
All the recipes that Julia Child demonstrated on her first public television series, <i>The French Chef</i> -- the 119 shows that made Julia a household name and changed forever the way Americans cook. | *$10.47 |
 | The Pat Conroy Cookbook: Recipes and Stories of My Life
Brand: Knopf Group E-Books
Americaâs favorite storyteller, Pat Conroy, is back with a unique cookbook that only he could conceive. Delighting us with tales of his passion for cooking and good food and the people, places, and great meals he has experienced, Conroy mixes them together with mouthwatering recipes from the Deep South and the world beyond.<br><br>It all started thirty years ago with a chance purchase of <i>The Escoffier Cookbook,</i> an unlikely and daunting introduction for the beginner. But Conroy was more than up to the task. He set out with unwavering determination to learn the basics of French cookingâstocks and doughâand moved swiftly on to veal demi-glace and pâte brisée. With the help of his culinary accomplice, Suzanne Williamson Pollak, Conroy mastered the dishes of his beloved South as well as the cuisine he has savored in places as far away from home as Paris, Rome, and San Francisco. <br><br>Each chapter opens with a story told with the inimitable brio of the author. We see Conroy in New Orleans celebrating his triumphant novel <i>The Prince of Tides</i> at a new restaurant where there is a contretemps with its hardworking young owner/chefâyears later he discovered the earnest young chef was none other than Emeril Lagasse; we accompany Pat and his wife on their honeymoon in Italy and wander with him, wonderstruck, through the markets of Umbria and Rome; we learn how a dinner with his fighter-pilot father was preceded by the Great Santini himself acting out a perilous night flight that would become the last chapters of one of his sonâs most beloved novels. These tales and more are followed by corresponding recipesâfrom Breakfast Shrimp and Grits and Sweet Potato Rolls to Pappardelle with Prosciutto and Chestnuts and Beefsteak Florentine to Peppered Peaches and Creme Brulee. A master storyteller and passionate cook, Conroy believes that âA recipe is a story that ends with a good meal.â<br><br>âThis book is the story of my life as it relates to the subject of food. It is my autobiography in food and meals and restaurants and countries far and near. Let me take you to a restaurant on the Left Bank of Paris that I found when writing <i>The Lords of Discipline. </i>There are meals I ate in Rome while writing <i>The Prince of Tides</i> that ache in my memory when I resurrect them. There is a shrimp dish I ate in an elegant English restaurant, where Cuban cigars were passed out to all the gentlemen in the room after dinner, that I can taste on my palate as I write this. There is barbecue and its variations in the South, and the subject is a holy one to me. I write of truffles in the Dordogne Valley in France, cilantro in Bangkok, catfish in Alabama, scuppernong in South Carolina, Chinese food from my years in San Francisco, and white asparagus from the first meal my agent took me to in New York City. Let me tell you about the fabulous things I have eaten in my life, the story of the food I have encountered along the way. . . â | *$16.95 |
 | Japanese Cooking: A Simple Art
Brand: Kodansha International
When it was first published, <em>Japanese Cooking: A Simple Art</em> changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. <br> <br>Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is <em>sushi</em> as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote <em>Japanese Cooking: A Simple Art</em>, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words--and the dishes they help produce--are as fresh today as when they were first written.<br> The 25th Anniversary edition celebrates Tsuji's classic work. Building on M.F.K.Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by <em>Gourmet</em> Editor-in-Chief Ruth Reichl and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks. | *$26.63 |
 | The Just Bento Cookbook: Everyday Lunches To Go
Brand: Kodansha International
Bento fever has recently swept across the West, fuelled not just by an interest in cute, decorative food, but by the desire for an economical, healthy approach to eating in these times of recession. A leading light in the popularization of bento has been Makiko Itoh, whose blog, <em>Just Bento</em>, boasts hundreds of thousands of subscribers, all of whom love her delicious recipes and practical bento-making tips. <br><br>Now, for the first time, Itoh's expertise has been packaged in book form. <em>The Just Bento Cookbook</em> contains twenty-five attractive bento menus and more than 150 recipes, all of which have been specially created for this book and are divided into two main sections, Japanese and Not-so-Japanese. The Japanese section includes classic bento menus such as Salted Salmon Bento and Chicken Karaage Bento, while the Not-so-Japanese section shows how Western food can be adapted to the bento concept, with delicious menus such as Summer Vegetable Gratin Bento and Everyone Loves a Pie Bento.<br><br>In addition to the recipes, Itoh includes sections on bento-making equipment, bento staples to make and stock, basic cooking techniques, and a glossary. A planning-chart section is included, showing readers how they might organize their weekly bento making.<br><br>In a market full of bento books that emphasize the cute and the decorative, this book stands out for its emphasis on the health and economic benefits of the bento, and for the very practical guidelines on how to ensure that a daily bento lunch is something that can easily be incorporated into anyone's lifestyle. This is the perfect book for the bento beginner, but will also provide a wealth of new bento recipe ideas and tips for <em>Just Bento </em>aficionados. | *$13.46 |
 | Fix-it And Forget-it Cookbook
Brand: Koen Books Part Number: 1561483397
Whoâs hungry? EVERYONE. Who has time to cook? NO ONE. Â Â Â Dig out the slow cooker. Add a second and a third if you wish. Fill one with main-dish fixins and the others with go-alongs. Do it in the morningâor between work and after-school events. Â Â Â Come home to richly-flavored, ready-to-serve food. <P>Slow cookers are having a comeback. With good reason. They are friends on a day of running errands. They allow easy entertaining with no last-minute preparation. And vegetarians wonât find a better way to work with dried beans. Â Â Â Slow cookers are gentle with the food budgetâless expensive ingredients flourish in their slow, moist heat. Â Â Â Fix-It and Forget-It offers the range of recipes slow cookers do well: Appetizers and Snacks, Soups and Stews, Main Dishes (with and without meat), Vegetables and Go-Alongs, Desserts and Beverages. Â Â Â Bring an element of simplicityâand qualityâto your pressured life! Let your slow cooker work for you. | *$8.45 |
 | Forgotten Skills of Cooking: The Time-Honored Ways are the Best - Over 700 Recipes Show You Why
Brand: Kyle Books
In this timely new book, Darina reconnects you with the cooking skills that missed a generation or two. The book is divided into chapters such as "Dairy," "Poultry and Eggs," "Bread," and "Preserving," and forgotten processes such as smoking mackerel, curing bacon, and making yogurt and butter are explained in the simplest terms. The delicious recipes show you how to use your homemade bounty to its best, and include ideas for using forgotten cuts of meat, baking bread and cakes, and even eating food from the wild. The "Vegetables and Herbs" chapter is stuffed with growing tips to satisfy even those with the smallest garden plot or window box, and there are plenty of suggestions for using gluts of vegetables. You'll even discover how to keep a few chickens in your backyard. With over 700 recipes, this is the definitive modern guide to traditional cooking skills. | *$25.74 |
 | Italy for the Gourmet Traveler, Revised
Brand: Kyle Books
In the most complete gastronomic guide to Italy ever published, Fred Plotkin takes you beyond the traditional tourist experience, revealing the true richness of this nation's extraordinary cuisine and the lifestyle that surrounds it. From country markets and wineries to city restaurants and cooking schools, you will discover Italian culinary treasures and pleasures that no other book offers. | *$23.80 |
 | Bake!: Essential Techniques for Perfect Baking
Brand: Kyle Books
After 30 years of teaching and 9 cookbooks, Nick Malgieri is finally writing the book he's meant to write--a collection of over 30 essential techniques, and recipes derived thereof--outlining the easiest ways to learn the essentials of baking. The 20 chapters cover all the main techniques of fine baking, starting with simple pastry dough and moving through puff pastry and Danish pastry, to all sorts of breads, quick breads, cakes, and cookies. The 125 recipes will take all the intimidation out of baking and promise delicious savory and sweet results. Each chapter starts with an Essential Technique and master recipe, accompanied by concise step-by-step photography. Nick then includes Essential Tips before providing delicious recipes--with variations--based upon each Essential Technique. So not only do you learn to make a Chocolate Meringue Tart, but Nick provides a few easy substitutions for a Lemon Meringue Tart as well. When further technique is required, it's provided, with more step-by-step photography, guaranteeing the simplest instruction. From Smoked Salmon and Avocado Tart to New York Cheesecake, from Brioche Breakfast Loaf to Orange and Almond Scones, from Devil's Food Bombe to Truffle Brownies, and don't forget the Peanut Butter Cookies and Raspberry-Filled Chocolate Wafers--every taste bud is covered. With gorgeous photography of baked goods sprinkled throughout, and a short introduction on ingredients and equipment, Bake! is the only resource you'll need to become an accomplished baker. | *$19.77 |
 | Gorgeous Vegetables
Brand: Kyle Books
In this third installment of the Gorgeous series, Annie Bell celebrates the many wonderful vegetables available to us today with easy-to-follow, delicious, and beautifully illustrated recipes. There are luscious gratins, roasted vegetables in every guise, scrumptious tarts, a whole chapter dedicated to the art of making a green salad, and one on our old favorite, the potato. Some recipes are quickies to throw together after a day at the office, others are more detail-oriented dishes that allow for a relaxing time spent in the kitchen. | *$13.57 |
 | Cooking Rocks! Rachael Ray 30-Minute Meals for Kids
Brand: Lake Isle Press
Kids rock! says Rachael, and it seems the feeling is mutual. Young people number among her biggest fans. For them she has created a fabulous collection of age-specific recipes with a high cool factor. | *$5.97 |
 | Easy Gluten-Free Baking
Brand: Lake Isle Press
Living gluten free doesn't have to mean giving up the foods you love most. In Easy Gluten-Free Baking, you'll find recipes for day-to-day use, special occasions, parties, gifts, and bake sales. Start the day off with gingerbread pancakes or enjoy a thin-crust pizza with the family, even indulge in Twinkies and Oreos--Barbone has a gluten-free answer to all of your food cravings. <P>Drawing on her professional baking background, Barbone has created recipes that not only work every time, but taste every bit as good as the gluten version. She has spent countless hours testing her recipes--from sandwich bread to gooey brownies--using real butter, sugar, eggs, milk, and cream. The only ingredient missing is gluten--and no one will know the difference! | *$15.76 |
 | Raising the Salad Bar: Beyond Leafy Greens--Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More
Brand: Lake Isle Press
This volume of over 135 inventive salad recipes is timed to answer the great demand for healthy recipes with organic ingredients. Walthers offers up delicious twists on tired classics, including pasta salads, salad wraps, bean salads, whole grain salads, and chicken salads. Helpful hints on preparation and health benefits appear throughout. | *$12.73 |
 | In Defense of Food: An Eater's Manifesto
Brand: Large Print Press
<B>The companion volume to <I>The New York Times</I> bestseller <I>The Omnivore's Dilemma</I><BR><BR> Michael Pollan's lastbook , <I>The Omnivore's Dilemma</I>, launched a national conversation about the American way of eating; now <I>In Defense of Food</I> shows us how to change it, one meal at a time. Pollan proposes a new answer to the question of what we should eat that comes down to seven simple but liberating words: <I>Eat food. Not too much. Mostly plants</I>. Pollan's bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating. | *$9.99 |
 | Homemade Living: Canning & Preserving with Ashley English: All You Need to Know to Make Jams, Jellies, Pickles, Chutneys & More
Brand: Lark Books
<DIV><DIV><P style="MARGIN: 0in 0in 0pt">Yes, you CAN! More and more people have discovered what grandma always knew: canning and preserving supplies you with wholesome, tasty treats year round. And this <I>Homemade Living</I> guide provides all the practical, hold-your-hand basics along with plenty of step-by-step photos. </P><P style="MARGIN: 0in 0in 0pt"> </P><P style="MARGIN: 0in 0in 0pt">Learn about the necessary tools of the trade, crucial safety tips, and hot water bath processing and pressure canning. Discover the all-important science of salt and sugar, and how to select the best possible ingredients, favoring seasonal, organic, and local options. Three topic-specific primers cover pickles, relishes and chutneys; jams, jellies, butters and curds; and whole fruits and veggiesÂand each offers at least two ÂCanning Classicâ recipes with variation ideas. </P></DIV></DIV> | *$11.85 |
 | Making & Using Dried Foods
Brand: LEM Part Number: 570
Step-by-step instructions for drying almost everything with or without a commercial dehydrator. Includes more than 200 delicious recipes using dried foods. | *$9.49 |
 | The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables
Brand: LEM Part Number: 571
Remember how grandmother's cellar shelves were packed with jars of tomato sauce and stewed tomatoes, pickled beets and cauliflower, and pickles both sweet and dill? Learn how to save a summer day - in batches - from the classic primer, now updated and rejacketed. Use the latest inexpensive, time-saving techniques for drying, freezing, canning, and pickling. Anyone can capture the delicate flavors of fresh foods for year-round enjoyment and create a well-stocked pantry of fruits, vegetables, herbs, meats, flavored vinegars, and seasonings. <i>The Big Book of Preserving the Harvest</i> introduces the basic technique for all preserving methods, with step-by-step illustration, informative charts and tips throughout, and more than 150 recipes for the new or experienced home preserver. Among the step-by-step tested recipes: Green Chile Salsa, Tomato Leather, Spiced Pear Butter, Eggplant Caviar, Blueberry Marmalade, Yellow Tomato Jam, Cranberry-Lime Curd, Preserved Lemons, Chicken Liver Pate, and more.<p></p> | *$8.79 |
 | A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
Brand: LEM Part Number: 202
This no-nonsense guide to canning, freezing, curing, and smoking meat, fish, and game is written in down-to-earth, informative, everyday language. The third edition of this perennial bestseller is completely revised and updated to comply with the latest USDA health and safety guidelines. Includes dozens of delicious recipes for homemade Beef Jerky, Pemmican, Venison Mincemeat, Corned Beef, Gepockelete (German-style cured pork), Bacon, Canadian Bacon, Smoked Sausage, Liverwurst, Bologna, Pepperoni, Fish Chowder, Cured Turkey, and a variety of hams. Learn tasty pickling methods for tripe, fish, beef, pork, and oysters. An excellent resource for anyone who loves meat but hates the steroids and chemicals in commercially available products. | *$10.45 |
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