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 | American Heart Association Quick & Easy Cookbook: More Than 200 Healthful Recipes You Can Make in Minutes
Brand: Clarkson Potter
In our hectic era, who has time to spend hours in the kitchen creating tasty, healthful meals? Yet when we try to eat fast, we almost always resort to eating fat (think: fast food). This indispensable cookbook from one of the most trusted names in the health field breaks the fast-fat connection. Nearly every one of its mouthwatering, low-fat, low-cholesterol recipes can be prepared in under 30 minutes. Here is the opportunity for millions of Americans to start living the more healthful lifestyle they know they should. | *$9.04 |
 | Eat This Book: Cooking with Global Fresh Flavors
Brand: Clarkson Potter
While traveling the globe as the host of Food Network’s hit TV shows <i>Tyler’s Ultimate</i> and <i>Food 911</i>, Tyler Florence developed a unique perspective on how Americans like to eat and cook today—and on how to help them with their daily cooking challenges. In<i> Eat This Book</i>, Tyler draws inspiration from kitchens around the world to enliven America’s favorite foods in more than 150 new real kitchen recipes for everyday occasions. <br><br>Now you can wake up tired weeknight chicken with the zing of North African spices. Turn Sunday’s same old spaghetti dinner into an authentic Italian abbondanza with Pappardelle Bolognese and Veal Saltimbocca alla Romana. Hit a home run on game day with Fresh Tortilla Chips, Guacamole, and Farmstand Salsa. Each recipe zeroes in on the bright notes of fresh, global fare and a handful of readily available ingredients that engage the senses and spark the palate, and all are as easy to prepare as they are flavorful.<br><br>From the simple pleasures of midnight fridge raids to the exotic and sophisticated, <i>Eat This Book</i> satisfies an array of hunger pangs in chapters that truly speak to the way we eat today: <br><br><i>Eating</i> introduces pantry basics with a twist, like Lemon-Caper Mayonnaise and Ginger-Soy Vinaigrette; <br><br><i>Devouring</i> presents snacks and cocktail bites such as Toasted Almonds in Chile Oil and Sautéed Feta Cheese;<br><br><i>Noshing</i> offers crowd-pleasing fare for impromptu gatherings like Cold Sesame Noodles and Grilled Pizza with Mozzarella di Bufala; <br><br><i>Consuming</i> lays out easy dishes for weeknight suppers, including Roasted Chicken Stuffed with Lemon and Herbs and Pan-Seared Tuna with Avocado; <br><br><i>Tasting</i> harvests ideas from the summer garden such as Spanish Gazpacho and Roasted Corn with Parmesan and Cayenne; <br><br><i>Savoring</i> serves up hot pots for cold nights, like Braised Brisket and Buttery Turnips; and <br><br><i>Licking</i> the plate clean showcases irresistible desserts, including Peach and Blueberry Crostata and Chocolate Tart.<br><br>Packed with the excitement of a culinary wanderlust fulfilled and all the comforts of coming home again,<i> Eat This Book</i> proves there’s really no reason to eat out when the food from your own kitchen can be so delicious. | *$8.99 |
 | American Heart Association Low-Calorie Cookbook: More than 200 Delicious Recipes for Healthy Eating
Brand: Clarkson Potter
Losing excess weight is one of the best ways to reduce your risk of heart disease, stroke, diabetes, and a number of other health problems. And while fad diets may come in and go out of fashion, the best and healthiest way to lose weight and keep it off is to eat fewer calories and increase your physical activity. With the <i>American Heart Association Low-Calorie Cookbook</i>, cutting those calories is simpler than you may think—and with such delectable recipes to savor, you won't even feel deprived!<br><br>You'll find more than 200 fabulous recipes, none with more than 500 calories. These recipes along with user-friendly cooking and shopping tips, health and diet information, and nutrient analyses, will be the keys to your success. Whether you want to maintain your already healthful weight, follow a weight-loss program, or lose weight on your own, the <i>American Heart Association Low-Calorie Cookbook</i> will help you reach your goal—without losing out on the excitement of great-tasting food. | *$8.87 |
 | The Voluptuous Vegan: More Than 200 Sinfully Delicious Recipes for Meatless, Eggless, and Dairy-Free Meals
Brand: Clarkson Potter
There are many great reasons to eat vegetarian meals -- they're low in saturated fat, high in fiber, and chock-full of nutrients. But the considerable health benefits aside, gourmets often scoff at the likes of seitan and tofu, while vegans despair of dull, uninspired offerings. Until now. In The Voluptuous Vegan, Myra Kornfeld introduces creative, mouthwatering, truly voluptuous recipes that inject this incredibly healthy cuisine with a much-needed dose of culinary mastery, including:<br><br>* full, balanced menus with appetizer, main course, and side dishes <br>* a luscious array of soups and an ingenious selection of desserts <br>* invaluable information on terms, ingredients, and techniques<br>* a culinary world tour including Latin America, Asia, Africa, and the Middle Fast, as well as Europe and the United States<br> | *$8.85 |
 | American Heart Association Meals in Minutes Cookbook: Over 200 All-New Quick and Easy Low-Fat Recipes
Brand: Clarkson Potter
If homemade meals at your house are being replaced by fat-filled takeout or microwaveables in front of the TV, you'll want <b>American Heart Association Meals in Minutes</b> on your cookbook shelf. More than 200 delicious low-fat, low-cholesterol recipes nourish your appetite for good food while respecting your hectic schedule. Whether you're balancing work and family, putting in overtime at the office, or simply wanting to restore the joys of home cooking to your table, here are terrific dishes you can put together without a lot of fuss and bother--and in 20 minutes or less.<br><br>With everything from appetizers, snacks, soups, salads, and sandwiches to main courses (including plenty of vegetarian options), vegetables, breads, breakfast dishes, and of course desserts, the emphasis is on ease of preparation and great taste. You can prepare many of these dishes with ingredients you probably already have on hand, making mealtime even more stress-free. In addition to one-dish and microwaveable recipes, there are four special "super saver" recipe types for when you're extra rushed to get dinner on the table. "New Classics" are basic main dishes that will become your new standbys, ready to dress up or down as you see fit. "Planned-Overs" are recipe "twofers" that use last night's leftovers in a creative new way for tonight's meal. "Shopping Cart" recipes require no more than six common ingredients and get you in and out of the kitchen in no time. "Express-ipes" are the quickest of the quick, taking merely 25 minutes or less for all the preparation and all the cooking.<br>Tempting dishes include:Stacked Mushroom NachosMini Cinnamon StackupsPortobello Pizza with Peppery GreensChicken Fajita Pasta with Chipotle Alfredo SauceScallops ProvençalBroccoli with Sweet-and-Sour Tangerine SauceChocolate Hazelnut Angel Food Cake with BananasDevil's Food Cake with Caramel DrizzlesNo-Chop StewBlue Cheese Beef and FriesTurkey PotstickersLemongrass Chicken with Snow Peas and Jasmine RiceGreen and Petite Pea Salad with FetaPasta Frittata<br><br><br><br> | *$8.63 |
 | Tabletops: Easy, Practical, Beautiful Ways to Decorate the Table
Brand: Clarkson Potter
Hospitality is the art of generously welcoming guests into your home, and Barbara Milo Ohrbach's Tabletops will make this a delightful experience for all to share.<br><br>Whether you are having a party, sitting down with friends and family, or celebrating a holiday, the pleasures of eating at a beautiful table help to make the meal truly memorable. In this book, Ms. Ohrbach, the best-selling author of fourteen books, including The Scented Room, Antiques at Home, and Simply Flowers, brings a fresh and creative eye to the art of decorating tables with flowers, fruits, leaves, and other wonderful objects. Filled with beautiful photographs and simple how-to's, Tabletops offers recipes, clever ideas, and practical solutions for everyday entertaining, parties, and special occasions, such as Thanksgiving and Christmas.<br><br>With her usual clarity and style, Ms. Ohrbach explains how to coordinate linens, china, and silverware so that everything works together. She demonstrates how to accent the table with accessories like candles, napkin rings, and place cards, and includes easy how-to projects, many of which can be done with children. She reveals effortless techniques for taking the mystery out of flower arranging and discusses how to choose the right container for any event. She shares her enthusiasm for visiting places like historic homes, flower shows, restaurants, and farmers' markets that can inspire fresh ideas for creating wonderful tabletops. And finally, Ms. Ohrbach provides a handy international source guide that reveals her favorite places to shop and explore in Europe and the United States. Tabletops will inspire anyone who loves flowers and entertaining, and it is the perfect gift for anyone who enjoys setting a beautiful table.<br><br>In Tabletops, best-selling author Barbara Milo Ohrbach reveals simple yet spectacular ideas for decorating beautiful tables for both entertaining and everyday use. Illustrated with more than 275 full-color photographs, Tabletops offers practical tips and easy how-to projects for setting the table and for creating centerpieces and individual flower arrangements for your home, parties, holidays, special occasions, and more. | *$8.12 |
 | The Essential Vegetarian Cookbook: Your Guide to the Best Foods on Earth
Brand: Clarkson Potter
More than six hundred low-fat, vegetarian recipes are accompanied by hundreds of illustrations, menu suggestions to suit a variety of dietary needs, advice on reading nutritional labels, storage and shopping tips, and a guide to kitchen equipment and utensils. 35,000 first printing. | *$7.99 |
 | Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals
Brand: Clarkson Potter
This is the low-fat book cooks who care about wholesome, vegetarian-inspired food have been waiting for. Each of the more than 280 recipes are as delicious and trustworthy as those in the Moosewood Collective's previous books, and vibrant flavors and generous portions are still a hallmark of every dish. Because the Collective's primary goal is always to make great tasting food they resisted the notion of doing a low-fat book until they were convinced they could make low-fat dishes as flavor-packed as their regular favorites. "We've mostly been interested in gourmet cuisine at Moosewood Restaurant, not deprivation diet food," say the authors. "So, it's a happy surprise that the dishes we created for this cookbook don't come off as merely healthful diet foods. The food is exciting, ethnically diverse, and satisfyingly delicious. <Strong>Moosewood Restaurant Low-fat Favorites</Strong> is as much a celebration of the pleasures of eating as it is about low-fat cooking."<br><br>In <Strong>Moosewood Restaurant Low-fat Favorites</Strong> the Collective emphasizes a few changes in basic cooking techniques to apply to everyday recipes and they offer tips and ideas for sustaining a low-fat lifestyle. They bake rather than fry, replace high-fat ingredients with healthy substitutes (no artificial ingredients allowed!), and use butter and oil very moderately. What is lost in fat is gained in bold, intense flavors. "When fashioning low-fat recipes, taking a nip here, a tuck there, we sometimes need to add a little embroidery, an embellishment such as extra herbs, spices, fruit or vegetable purée, vinegar, sun-dried tomatoes, dried mushrooms, miso, soy sauce, or garlic," explain the cooks at Moosewood Restaurant. "Our gingerbread gets extra flavor and moisture from chunks of pear rather than from butter and egg yolks. Two small calamata olives enliven the Caesar Salad Dressing. A little sauerkraut adds interest to an Italian mushroom stew."<br><br>Fat will not be missed in mouthwatering recipes like Guacamole with Asparagus, Chinese Orzo Vegetable Salad, Spring Vegetable Paella, Indian Potato Pancakes, and Creamy Dairyless Rice Pudding. Along with those creative dishes, one of the most appealing parts of <Strong>Moosewood Restaurant Low-fat Favorites</Strong> is finding low-fat variations on familiar favorites such as Macaroni and Cheese, Shephard's Pie, and Dark Chocolate Pudding. An added bonus is that the Moosewood Collective has made sure that the ingredients used in the recipes throughout the book are very accessible--easily found in most well-stocked supermarkets. <br><br>In the nutritional, glossary, and guide sections of <Strong>Moosewood Restaurant Low-fat Favorites</Strong> the Collective gives explanations of nutritional terms, instructions for how to glean the information you need from nutrition labels, a brief overview of vitamins and minerals, and guides to ingredients and cooking techniques. These three important sections, combined with the deliciously appetizing recipes, are a wealth of encouragement for low-fat eating and living a healthy lifestyle. The fourteen chapters range from savory soups and main course salads to creative side dishes and aromatic Mediterranean and Asian-inspired dishes. With chapters which range from healthy breakfasts and lunch foods to a collection of fish recipes and more than twenty truly delectable desserts, <Strong>Moosewood Restaurant Low-fat Favorites</Strong> is sure to set the kitchen standard not only for health-conscious cooks, but also for those who have come to rely on the Moosewood Collective's easy, earthy approach to cooking. | *$7.80 |
 | John Ash: Cooking One on One: Private Lessons in Simple, Contemporary Food from a Master Teacher
Brand: Clarkson Potter
You love good food. You prefer fresh ingredients, you appreciate lively flavors, you try to eat healthy. So what's keeping you out of the kitchen? Fear? Boredom with making the same old things? In this book, renowned cooking teacher and innovative California chef John Ash says, "Let's get back in there."<br><br>Those lucky enough to have learned in the classroom alongside John Ash know that he is an extraordinarily gifted teacher who empowers beginning cooks and kitchen veterans alike to reach new culinary heights. In his celebrated classes, Ash takes the fear out of creative cooking by demonstrating the basics, then encouraging students to dive right in and experiment with the endless possibilities. Now, home cooks can reap the benefits of a private course with John Ash in this enlightening guide to cooking essentials and beyond.<br><br><b>John Ash: Cooking One on One </b>features lessons that focus on specific techniques, ingredients, or flavor-makers--vinaigrettes, pestos, and other building blocks that turn ordinary dishes into something special. With each lesson, Ash presents a handful of recipes--variations on a theme that start simply, then progress to reveal more complex combinations. With clear-cut instructions and a dash of charm, Ash helps cooks build confidence in the kitchen and proves that any dish, no matter how intricate, is based on a handful of simple techniques and troubleshooting know-how.<br><br>This unique new collection of recipes--his first since the IACP Cookbook of the Year <b>From the Earth to the Table</b>--offers savory soups, satisfying main course salads, comforting vegetarian and nonvegetarian entrées, and delectable desserts for every occasion. Pan-Seared Sea Bass with Pineapple Melon Salsa. Mojo-Marinated Skewered Beef. Warm Spinach Salad with Bacon, Apple Cider Dressing, and Oven-Dried Grapes. Mushroom-Ginger Soup with Roasted Garlic Custards. Orange Ricotta Cake with Strawberries. Discover an irresistible assortment of extraordinary recipes prepared with global accents and a light touch. As one of the guiding forces behind California cuisine, Ash uses fats judiciously and encourages cooking with seasonal produce. His final lesson, an introduction to wine, rounds out this groundbreaking cookbook.<br><br>An unprecedented blend of instruction and inspiration, <b>John Ash: Cooking One on One</b> swings open the kitchen door, stocks the pantry, and invites cooks of all skill levels to dish up fresh, flavorful food at home. | *$7.59 |
 | Craft of Cooking: Notes and Recipes from a Restaurant Kitchen
Brand: Clarkson Potter
From Tom Colicchio, chef/co-owner of New York’s acclaimed Gramercy Tavern, comes a book that profiles the food and philosophy of Craft, his unique restaurant in the heart of New York’s Flatiron district, and winner of the 2002 James Beard Award for Best New Restaurant in America. From its food to its architecture and menu design, Craft has been celebrated for its courageous movement away from culinary theatrics and over-the-top presentations, back to the simple magic of great food. <br><br>Realizing that his own culinary style had grown increasingly unembellished, and gambling that New York diners were experiencing that same kind of culinary fatigue (brought on by too much “fancy food”), Colicchio set out to prove that the finest food didn’t have to be the most complicated. From its opening in March 2001, Craft offered diners simple, soulful dishes centered around single ingredients that went on to shake up many people’s ideas of what “restaurant food” should be like.<br><br><b>Craft of Cooking</b> leads you through Colicchio’s thought process in choosing raw materials—like what to look for in fresh fish, or how to choose the perfect mushroom—to show that good food is available to anyone with access to a good supermarket, farm stand, or gourmet grocery. The book also features “Day-in-the-Life-of-Craft” portraits, which offer a fascinating, behind-the-scenes glimpse at areas of the restaurant beyond the dining room. These segments allow the reader to peer into the fast-paced prep kitchen, to witness the high drama of reservations, and to get a taste of the humor and empathy necessary to serve New York’s colorful visitors and foodies.<br><br>And then there are the recipes. <b>Craft of Cooking</b> presents 140 recipes that range from the simplest dish of spring peas to roasted fish; from lush but effortless braises to complex brining and curing of meat for homemade charcuterie, included to give the reader a “fly-on-the-wall” experience of visiting the Craft kitchen for themselves. Dishes are divided–like the Craft menu itself–into categories of meat, fish, vegetables, potatoes, grains, desserts, and pantry, and then further delineated by technique–roasting, braising, sautéing, etc.–with abundant suggestions and technical tips. Using Tom’s straightforward and friendly voice, Craft of Cooking offers recipes suited to any purpose—from a quick family meal to a festive dinner party for twelve.<br><br>As he did in his James Beard award-winning book, Think Like a Chef, Colicchio uses <b>Craft of Cooking </b>to teach, tell his story, and offer inspiration to cooks of any skill level. With more than 100 full-color and black-and-white photographs, <b>Craft of Cooking</b> is destined to become a staple of home cooks everywhere—the one “restaurant cookbook” they can’t live without. | *$7.40 |
 | Frozen Drinks: With or Without the Buzz
Brand: Clarkson Potter
A hot day, a soft breeze, and a tall, cool drink in your hand . . . No longer just vacation-time treats, dozens of irresistible, frosty concoctions are just a whir of the blender away. In warm weather, there are few occasions--and few times of day--when an icy beverage doesn't hit the spot. For just such moments, frozen drink wizard Bruce Weinstein has created more than one hundred simple, innovative recipes for slushees, daiquiris, margaritas, coladas, chocolate and coffee drinks, and granitas and sorbets.<br><br>From traditional poolside favorites such as pine-apple daiquiris and piña coladas to the immensely popular coffeehouse Frappuccinos and Mochaccinos, Frozen Drinks covers the range of icy treats, tangy or sweet, slushy or smooth. Try starting your morning with a Quadruple Coffee Shake, take an afternoon break with a glass of Frozen Raspberry Lemonade, or savor a dessert of Iced German Chocolate Cake.<br><br>The book's introduction provides essential information for making perfect drinks every time, such as when to use fresh fruit and when canned or frozen fruit will do. Each recipe is nonalcoholic but has tasty variations, some with and some without alcohol. <br><br>There are also a number of creative suggestions for garnishes, such as crumbled peppermint patties on a Chocolate Mint Parfait or candy canes to top off a Cabana Striped Slush.<br><br>With dozens of ways to slice, dice, and blend your way through the summer, Frozen Drinks will be as welcome as an air conditioner in August. | *$7.35 |
 | The Automat: The History, Recipes, and Allure of Horn & Hardart's Masterpiece
Brand: Clarkson Potter
On the 100th birthday of Horn & Hardart, a look back at one of America’s most beloved institutions <br><br>A coin-operated glass-and-chrome wonder, Horn & Hardart’s Automats revolutionized the way Americans ate when they opened up in Philadelphia and New York in the early twentieth century. In a country where the industrial revolution had just taken hold, eating at a restaurant with self-serving vending machines rather than waitresses and Art Deco architecture instead of stuffy dining rooms was an unforgettable experience. The Automat served freshly made food for the price of a few coins, and no one made a better cup of coffee. By the peak of its popularity—from the Great Depression to the post-war years—the Automat was more than an inexpensive place to buy a good meal; it was a culinary treasure, a technical marvel, and an emblem of the times.<br><br><b>The Automat</b> will take readers back to the days of Charles Lindbergh and Babe Ruth, Walter Winchell and Jack Benny, the Brooklyn Dodgers and shows at Radio City. Through beautiful archival photography, candid interviews, delicious recipes, and wonderfully evocative memorabilia, Lorraine Diehl and Marianne Hardart bring to life a time when a handful of nickels and the twist of a wrist bought a good square meal—Macaroni and Cheese, Boston Baked Beans, Chicken Pot Pie, Rice Pudding, and all the other favorites whose recipes are in these pages. <br><br><b>The Automat</b> was a true American treasure, and here is its tribute. <br><br>“I have always thought that the Automat in New York has the best scrambled eggs in the world.” —Gregory Peck <br><br>“To have your own stack of nickels placed in your tiny hands; to be able to choose your own food, richly on display like museum pieces; to make quick and final decisions at the age of eight; this was a lesson in financial dealings that not even two years at the Wharton School could buy today.” —Neil Simon<br><br>“Oh, be still my heart! I used to shine shoes when I was fourteen years old. And when I was a little ahead, I would stop at Horn & Hardart.” —Tony Curtis<br><br>“I lived at the Automat. They had the greatest chocolate milk. When I moved to Philadelphia, I apportioned less than two dollars a day to eat on, and the Automat was the only place I could do it.” —Dick Clark<br><br>“I went to the Automat all the time. I grew up going to the Automat. The food was delicious. And it was wonderful.” —Woody Allen<br><br>“The first time I came to New York, I had a meal at the Automat. I had heard about the Automat, and I had to go see what it was all about.” —Leonard Nimoy<br><br>“I had the same lunch every day: three vegetables, a roll, and cocoa. All for twenty-five cents.” —Jerome Robbins | *$67.46 |
 | American Heart Association Low-Fat, Low-Cholesterol Cookbook, 3rd Edition: Delicious Recipes to Help Lower Your Cholesterol
Brand: Clarkson Potter
The nation’s most trusted authority on heart-healthy living presents the third edition of this bestselling cookbook, with updated health information and 50 all-new recipes.<br><br>Eating well is essential to living well. Choosing nutritious food can be complicated, however, especially in a world of fad diets and conflicting health advice. Now in its latest edition, the <i>American Heart Association Low-Fat, Low-Cholesterol Cookbook</i> helps you sort through the confusion. With more than 200 easy-to-prepare dishes and accompanying nutritional analyses, this useful cookbook is the perfect tool for creating meals that are sensible, healthful, and absolutely delicious. It also explains how cholesterol affects the body, how “good” and “bad” cholesterol differ, and how you can use the latest science and nutritional information to meet your heart-health goals.<br><br>• Crab Spring Rolls with Peanut Dipping Sauce <br><br>• Stuffed Chile Peppers <br><br>• Lobster Bisque with Leeks and Shallots <br><br>• Warm Mushroom Salad <br><br>• Peppery Beef with Blue Cheese Sauce <br><br>• Spicy Lentil Curry <br><br>• Spinach and Black Bean Enchiladas <br><br>• Cardamom-Lemon Muffins <br><br>• Mocha Cheesecake | *$6.99 |
 | The Martha Stewart Cookbook: Collected Recipes for Every Day
Brand: Clarkson Potter
The ultimate Martha Stewart recipe collection. All the recipes from Martha's original books--more than 1,400 in all--have been gathered into one convenient reference book for everyday use in the kitchen. | *$6.96 |
 | Larousse Gastronomique
Brand: Clarkson Potter
Since its first publication in 1938, <b>Larousse Gastronomique </b>has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything.<br><br>The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice.<br><br><b>Larousse Gastronomique</b><i> </i>is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers. | *$48.80 |
 | Rachael Ray 365: No Repeats--A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
Brand: Clarkson Potter Part Number: 8254
Even your favorite dinner can lose its appeal when it’s in constant rotation, so mix it up! With her largest collection of recipes yet, Food Network’s indefatigable cook Rachael Ray guarantees you’ll be able to put something fresh and exciting on your dinner table every night for a full year... without a single repeat! <br><br>Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you don’t have to reinvent the wheel every night. Rachael offers dozens of recipes that, once mastered, can become entirely new dishes with just a few ingredient swaps. Learn how to make a Southwestern Pasta Bake and you’ll be able to make a Smoky Chipotle Chili Con Queso Mac the next time. Try your hand at Spring Chicken with Leeks and Peas and you’re all set to turn out a rib-sticking Rice and Chicken Stoup that looks and tastes like an entirely different dish. <br><br>As a best-selling cookbook author and host of three top-rated Food Network shows, Rachael Ray believes that both cooking and eating should be fun. Drawing from her own favorite dishes as well as those of her family, friends, and celebrities, she covers the flavor spectrum from Asian to Italian and dozens of delicious stops in between. Best of all, these flavor-packed dishes will satisfy your every craving and renew your taste for cooking. With so many delicious entrees to choose from you’ll never have an excuse for being in a cooking rut again.<br><br>How about a brand-new 30-minute dinner every night for an entire year? <br><br>Tired of making the same old same old, week after week after week? <br><br>With Rachael’s most varied and comprehensive collection of 30-minute recipes ever, you’ll have everyone at your table saying “Yummo!” all year long. <br><br>It’s amazing what a half hour can do for your tastebuds … 365 days a year! | *$4.49 |
 | Martha Stewart's Wedding Cakes
Brand: Clarkson Potter
Of all the decisions that go into planning a wedding, choosing the cake may be the sweetest. Much more than dessert, this beloved wedding symbol should be as special as the bride and groom themselves. Whether you imagine a majestic cake blooming with fresh flowers, a pristine fondant-covered masterpiece, or a homespun take on strawberry shortcake- or even if you don’t know where to begin- <i>Martha Stewart’s Wedding Cakes</i> will provide you with more than 100 delicious and inspiring ideas for timeless and beautiful confections that are perfect for every style of wedding.<br><br>Not just visually inspiring, these pages are filled with information you won’t find anywhere else. Martha Stewart and Wendy Kromer, the master baker and decorator who has been creating cakes for <i>Martha Stewart Weddings</i> for more than a decade, guide you through everything you need to consider when selecting a cake- and even how to bake and decorate one yourself. Novice and experienced bakers alike will find recipes and insiders’ techniques to create truly memorable wedding cakes.<br><br>You will learn:<br>Where to begin- how to decide what style and flavors are right for you, taking into account the season, location, and theme of the event<br><br>Buttercream or fondant? Ganache or meringue? Useful charts explain the delicious materials bakers use, so you can choose the ones that suit your taste and style<br><br>Creative ways to display your cake so it takes center stage at the reception<br><br>How to find and hire a baker, including questions to ask and contract considerations<br><br>Ideas for cutting costs without sacrificing quality or beauty <br><br>How to incorporate traditions from around the world<br><br>Everything you need to know about baking a cake yourself, with complete recipes as well as how-to decorating techniques with color photographs and reference charts<br><br>A treasury of inspiration, <i>Martha Stewart’s Wedding Cakes </i>will ensure that your cake, whether homemade or professionally baked, triple-tiered or a tower of cupcakes, embellished with fresh fruit or elaborate sugar roses, is every bit as magical as your big day. | *$33.88 |
 | Neiman Marcus Cookbook
Brand: Clarkson Potter
For nearly a century, Neiman Marcus has epitomized luxury—urbane merchandise in an elegant ambience. Neiman Marcus is also famous for the extraordinary food it serves at its restaurants and cafés across the country. Now, at long last, the renowned institution shares more than fifty years’ worth of legendary dishes in this lavishly illustrated cookbook.<br><br>From the flagship store in Dallas, featuring the Zodiac Restaurant, to its landmark Rotunda restaurant overlooking Union Square in San Francisco and its newest restaurant, Mariposa, in Coral Gables, Florida, there are forty-two Neiman Marcus restaurants in stores across the country. The first one opened in 1953, and in the last half century Neiman Marcus has become almost as well known for its fresh and delicious cuisine as it is for its fashion.<br><br><b>Neiman Marcus Cookbook </b>will delight the store’s loyal fans and food connoisseurs alike, with more than 160 delectable recipes. The exquisite dishes range from simple soups and salads such as Summer Tomato Soup with Basil and Ricotta and Mediterranean Fattoush Salad to more ambitious entrées like Burnt Honey-Orange Chicken and Soy-Glazed Farm-Raised Trout. Longtime fans will be delighted to find recipes for Neiman Marcus’s famous Strawberry Butter, Mandarin Orange Soufflé Salad, Popovers, and Chicken Salad—not to mention their legendary Chocolate Chip Cookie.<br><br><b>Neiman Marcus Cookbook</b> is a celebration of a store that has been a trusted institution for nearly a century, and of a cuisine that’s been the favorite of discerning Americans for generations. | *$32.50 |
 | The Lobster Roll: {and other pleasures of summer by the beach}
Brand: Clarkson Potter
Just east of the village of Amagansett, toward Montauk, the towns fall away, the trees disappear, the sky opens up, and the lush farmland gives way to sand and reeds and scrub in an area called Napeague. On the ocean side of this lonely stretch of Route 27, nestled in front of dunes, a sign announces “Lunch” at a shingle-style diner. As New York magazine explained, “Anyone who’s ever been to a Hampton has seen the Lobster Roll, better known as Lunch—a weather-beaten roadside clam bar, no-frills seafood restaurant, and geographic point of reference that’s as much a part of the South Fork as the Montauk lighthouse.”<br><br>The Lobster Roll is indeed an institution, evocative of carefree, casual summer eating—exactly the type of food in this book: <br><br>• Soups and appetizers such as New England Clam Chowder, Lobster Bisque, and Steamers and Broth<br>• Rolls and sandwiches that include Lobster Rolls and the Perfect Hamburger<br>• Perfect summer entrées like Lavender-and-Buttermilk Fried Chicken, Barbecued Ribs, and Grilled Leg of Lamb with Garlic and Rosemary<br>• Refreshing sides such as Creamy Coleslaw, Pickled Squash and Mint Salad, and simple recipes for summertime treasures like corn, tomatoes, and new potatoes<br>• Desserts like Strawberry-Rhubarb Pie and Raspberry-Peach Cobbler as well as drinks such as Homemade Berry-Citrus Iced Tea and Fresh Strawberry-Mint Lemonade<br><br>The Lobster Roll has been dishing up this food for three decades to locals, tourists, and summer residents alike. This book is a celebration of that cuisine, with the restaurant’s preparations adapted for home cooks, plus non-restaurant recipes for quick, simple dishes that take advantage of summer’s fresh bounty. And the beautiful color photographs perfectly capture both the food and the region—this book is what summer looks like, and this food is what summer tastes like. | *$3.98 |
 | Rachael Ray 2, 4, 6, 8: Great Meals for Couples or Crowds
Brand: Clarkson Potter
If you’re like Rachael Ray, mealtime is a time to hang out and reconnect with family and friends. That means you could be making a late dinner for you and your sweetie one night and making brunch for your entire family the next day. No matter how many people join the party, Rachael firmly believes that cooking should be fun, easy–and done in 30 minutes or less.<br><br>Transforming recipes for four into recipes for two or eight can be a tricky guessing game. If you use twice the amount of chicken will you have to cook it twice as long? Is it possible to make a satisfying pot of soup for two without having to eat leftovers for a week? What’s the best–and most economical–way to feed a crowd of eight? With <i>Rachael Ray: 2, 4, 6, 8</i> there’s no need to guess, because Rachael has designed right-sized menus for every occasion, with perfect meals for two, four, six, or eight. <br><br>For date night you don’t want tons of food, so Rachael’s Croque Madame sandwich with a Strawberry Balsamic Vinaigrette salad and a killer vodka cocktail strike just the right note. For family dinners, double dates, or those who love leftovers, Rachael whips up classic meals for four like Wingless Buffalo Chicken Pizza or Grilled Shrimp with Chorizo Skewers. For poker night with your buddies, Rachael knows exactly which ingredients stretch into a 30-minute meal for six, like Uptown Sweet and Spicy Sausage Hoagies. Throwing a dinner party is a pleasure when you’re armed with stress-free meals for eight like Italian Chicken Pot Pie and Boozy Berries and Biscuits. With complete menus for family dinners as well as easy and impressive meals for entertaining plus lots of super simple desserts that taste like a million, no matter what the occasion, the perfect meal for your crowd is never more 30 minutes away. | *$3.50 |
 | Rachael Ray's 30-Minute Get Real Meals: Eat Healthy Without Going to Extremes
Brand: Clarkson Potter
No pasta? No dessert? No way! Everything in moderation, says Rachael Ray. After all, some days only chocolate or spaghetti will hit the spot.<br><br>In <i>Rachael Ray’s 30-Minute Get Real Meals</i>, the bestselling cookbook author and Food Network star serves up another helping of creative, hassle-free recipes that are ready to rock your tastebuds in less than thirty minutes. The latest addition to Rachael’s runaway hit series of 30-Minute Meals cookbooks is designed for cooks who want to look and feel great but long for the fun and the flavor that’s missing from their extreme low-carb meals. Why fill your shopping cart and your stomach with processed, low-carb cereals and breads that taste like cardboard when you can eat the foods you crave? Here, at last, are recipes for those who just cannot and will not live totally carb-free: Pasta dinners made mostly with proteins and vegetables and only a couple of ounces of pasta per servings, fresh Thai and Mexican lettuce wraps, take-out-style stir-frys, and tons of burger ideas—with and without the buns. And when you’ve just got to satisfy that sweet tooth, even nonbakers (like Rachael) will flip for Nutty Creamsicle Pie, Stuffed Roasted Strawberries, and other surprisingly easy dessert recipes.<br><br>With more than 150 new dishes, plenty of time-saving tips, and a generous serving of Rachael's “you can do it” attitude, <i>30-Minute Get Real Meals</i> proves you don’t have to go to extremes to eat healthy.<br><br>Rachael Ray confesses that there’s pasta in her pantry, and she isn’t afraid to admit that chili is just an excuse to snack on corn chips. On the other hand, she also confesses that it’s more fun to shop for clothes when she’s eating fewer carbs. So what’s a carb-frustrated cook to do these days? Don’t go to extremes, says the force of nature behind Food Network’s <i>30-Minute Meals</i>. Get real! With a little creativity and less than half an hour, now you can watch your carbs and eat them, too. Satisfy your carb-starved cravings and still mind that waistline with more than 150 healthy, delicious recipes—including Rachael’s first-ever section devoted just to desserts:<br><br>•Snacks and Super-Supper Snacks<br><br>•Burgers Gone Wild<br><br>•Take a Dip: Fondues<br><br>•Salads that Stack Up<br><br>•That’s Souper<br><br>•Well-Rounded Square Meals<br><br>•Pasta: Come Home Again<br><br>•Desserts? Yes, Desserts! | *$3.00 |
 | Momofuku
Brand: Clarkson Potter | *$26.40 |
 | Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa
Brand: Clarkson Potter
Tucked away in the rolling hills and hidden valleys of idyllic southern California, the Golden Door is the epitome of the luxury spa experience. As the quintessential holistic retreat, the spa is equally renowned for its inspired, bold, and innovative cuisine. In celebration of fifty sensational years, the Golden Door shares the secrets of its celebrated kitchen, bringing its famously fresh and healthful cuisine into your home.<br><br>With a focus on lean proteins, whole grains, fresh vegetables, and other wholesome foods combined in astoundingly delicious ways, <i>Golden Door Cooks at Home </i>shares Chef Dean Rucker’s most sought-after recipes, including:<br><br>• Spiny Lobster and Mango Gazpacho Shooters<br>• Soft Rosemary-Lemon Polenta with Sweet Corn, Oyster Mushrooms, and Rainbow Chard<br>• Adobo-Marinated Grass-Fed Flank Steak with Spinach Salad and Roasted Poblano Dressing <br>• Grilled Lamb Chops with Rosemary Roasted New Potatoes and Apple-Mint Salad<br>• Blackberry Nectarine Crisp<br><br>Also featured are cooking tips from Chef Rucker’s popular cooking classes, information about how to boost flavor healthfully, recipes for easy-to-make sauces and vinaigrettes, and sidebars on fitness, nutrition, and other aspects of the unique Golden Door experience. Whether you’ve been a guest in the past or have only dreamed of getting a taste of the Golden Door, you’ll enjoy this culinary tribute to one of the world’s most restorative and nurturing destinations. | *$23.69 |
 | Pillsbury: Fast and Healthy Cookbook: 350 Easy Recipes for Every Day
Brand: Clarkson Potter | *$23.45 |
 | Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen
Brand: Clarkson Potter
Hometown boy turned superstar, Michael Symon is one of the hottest food personalities in America. Hailing from Cleveland, Ohio, he is counted among the nation’s greatest chefs, having joined the ranks of Mario Batali, Bobby Flay, and Masaharu Morimoto as one of America’s Iron Chefs. At his core, though, he’s a midwestern guy with family roots in old-world traditions. In <i>Michael Symon’s Live to Cook</i>, Michael tells the amazing story of his whirlwind rise to fame by sharing the food and incredible recipes that have marked his route.<br><br>Michael is known for his easy, fresh food. He means it when he says that if a dish requires more than two pans to finish, he’s not going to make it. Cooking what he calls “heritage” food–based on the recipes beloved by his Greek—Italian—Eastern European—American parents and the community in Cleveland–Michael draws on the flavors of traditional recipes to create sophisticated dishes, such as his Beef Cheek Pierogies with Wild Mushrooms and Horseradish, which came out of the pierogies that his grandpa made. Michael translates the influences of the diverse working-class neighborhood in which he grew up into dishes with Mediterranean ingredients, such as those in Olive Oil Poached Halibut with Fennel, Rosemary, and Garlic; Italian-style handmade pastas, like Linguini with Heirloom Tomato, Capers, Anchovies, and Chilies; and re-imagined Cleveland favorites, such as Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary.<br><br>Part of Michael’s irresistible allure on the Food Network comes from how much fun he has in the kitchen. To help readers gain confidence and have a good time, <i>Michael Symon’s Live to Cook</i> has advice for cooking like a pro, starting with basic instructions for how to correctly use techniques such as braising, poaching, and pickling. There’s also information on how caramelizing vegetables and toasting spices can give dishes a greater depth of flavor–instead of a heavy, time-consuming stock-based sauce–and why the perfect finishing touch to most meat or fish dishes can be a savory hot vinaigrette instead.<br><br>With fantastic four-color photography throughout and tons of helpful “Symon Says” tips, <i>Michael Symon’s Live to Cook</i> is bound to get anyone fired up about getting into the kitchen and cooking up something downright delicious. | *$23.10 |
 | Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague
Brand: Clarkson Potter
Transporting readers to three of the most romantic cities in the world, this beautiful book brings to life their old-world charms and architectural gems, and presents 150 impeccable recipes for recreating their legendary cakes and pastries in the home kitchen.<br><br>Vienna, Budapest, and Prague have a special hold on our imaginations, conjuring up a sense of timeless elegance, of historical and cultural riches–and of tables laden with the most extraordinary desserts imaginable. Rick Rodgers explores all these treasures in Kaffeehaus, a cook’s tour enhanced with stunning full-color photographs. <br><br>Rodgers visits such culinary landmarks as Café Slavia in Prague and Café Sperl in Vienna, sampling apple strudel, the Emperor’s pancakes, hot chocolate, and other classics and gathering the recipes (and secrets) of master bakers. With an attention to detail developed through years of teaching, he explains how to make the perfect accompaniments to a cup of coffee, as well as spectacular endings to elegant meals.<br><br>Filled with food facts and lore (from when coffee first came to Vienna to the great Sachertorte controversy), Kaffeehaus is a treat for armchair travelers and cooks alike. | *$22.99 |
 | The Balthazar Cookbook
Brand: Clarkson Potter
When restaurateur Keith McNally and co-chefs Riad Nasr and Lee Hanson opened Balthazar in 1997, it immediately became one of the hottest restaurants in the country. Famous for its star-studded clientele, a beautiful room in the chic SoHo neighborhood, and superbly executed food, Balthazar has been embraced by New Yorkers and visitors alike for its perfect evocation of a French brasserie. <br><br><b>The Balthazar Cookbook </b>captures that energy, that style, and that cuisine, with recipes for the most-loved and most-accessible French dishes: seafood ranging from the ultra-simple Moules à la Marinière to more ambitious Bouillabaisse; chicken and game favorites that include Coq au Vin and Cassoulet; red-meat classics such as Braised Short Ribs and Blanquette de Veau; sides like the perfect French Fries or sublime Macaroni Gratin; and finales that include Crème Brûlée and Chocolate Pot de Crème. This is the best of French cooking, from one of the best-loved French restaurants in the country. | *$22.98 |
 | Italian Easy: Recipes from the London River Cafe
Brand: Clarkson Potter
“Easy food doesn’t have to mean unsophisticated food.”<br> <br>Rose Gray and Ruth Rogers, founders of London’s renowned River Cafe, are famous for their innovative approach to traditional Italian fare. In <b>Italian Easy</b>, their fifth cookbook, they reinvent the Italian kitchen for today’s busy home cook, refuting the notion that elegant food requires hours of preparation. These are visually spectacular, remarkably simple recipes for those who love good food but have little time to prepare it.<br><br>Displaying the imagination and panache that are Rose and Ruth’s hallmarks, the nearly 200 recipes in Italian Easy are streamlined for efficiency in the kitchen without compromising either quality or taste. Relying on a well-stocked pantry, just a handful of fresh, seasonal ingredients, and even fewer steps, these sublime recipes summon both familiar and surprising Italian flavors. Bruschetta with tender asparagus and shaved Parmesan, tagliatelle with ripe figs and spicy chiles, slow-roasted chicken with fresh nutmeg and prosciutto, and the restaurant’s popular Chocolate Nemesis cake are all as enticing as they are effortless.<br><br>This is not Italian food that’s impossible to pronounce or prepare. At once straightforward and sexy, this is <b>Italian Easy</b>—the cookbook that makes it possible for busy people to eat well every night of the week. | *$22.07 |
 | Tapas: A Taste of Spain in America
Brand: Clarkson Potter
The first major Spanish cookbook in two decades, from José Andrés, recently named America’s Chef of the Year by <i>Bon Appétit</i>.<br><br><br>Tapas are Spain's gift to the world of great cooking: a fresh and fun way to eat with friends and family—and easy to make at home. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors. <i>Tapas</i> by José Andrés is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Recently named <i>Bon Appétit</i>'s Chef of the Year, José is a new star in American cooking, as well as the nation's leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he's also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country's kitchens. His simple and delicious recipes include:<br><br>• Fish such as American Red Snapper Baked in Salt; Monkfish with Romesco Sauce; and Basque-Style Stuffed Maryland Blue Crabs<br><br>• Chicken including Catalan-Style Chicken Stew; Chicken Sautéed with Garlic; and Chicken with Lobster<br><br>• Pork such as Chorizo Stewed in Hard Cider; Figs with Spanish Ham; and Roasted Pork Tenderloin with Apples <br><br>• Rice dishes including Lobster Paella; Black Rice with Squid and Shrimp; and Traditional Rice with Clams <br><br>All these recipes are full of tremendous flavor and creativity, as well as in-depth ingredient notes and a rich atmosphere that will transport you to the lush countryside, hip cafés, and sun-drenched coasts of Spain—and back again to dinner at home. <br><br>This is a breakthrough cookbook from an extraordinary chef. | *$21.40 |
 | Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight
Brand: Clarkson Potter
With twenty years of experience teaching baking classes and three award-winning cookbooks to her name, Carole Walter is renowned for her meticulous directions, foolproof recipes, and scrumptious results. In <i>Great Coffee Cakes, Sticky Buns, Muffins & More</i>, Carole turns her attention to the types of treats that are perfect for breakfast, an afternoon snack, or dessert—the sweets people most like to make at home to enjoy with family and friends.<br><br>From pound cakes, coffee cakes, muffins, and other quick breads to scones, sweet biscuits, Bundt cakes, and buckles, <i>Great Coffee Cakes, Sticky Buns, Muffins & More</i> features more than two hundred recipes for America’s favorite baked goodies. Carole guides novices and expert bakers alike through irresistible recipes including Butter Crumb Coffee Cake, Country Cherry Honey Scones, and Raspberry Buttermilk Muffins with Streusel Topping. A bevy of old-world classics such as Almond Croissants, Double Chocolate Walnut Babka, and Cinnamon Raisin Rugelach are complemented by what are sure to become new favorites, like Crystallized Ginger Pound Cake, Glazed Orange Ricotta Cookies, and Pumpkin Pecan Loaf.<br><br>To ensure success, Carole’s signature “At-a-Glance” boxes outline baking pan sizes, oven temperatures, baking times, and any special equipment you might need. In addition, Carole includes extensive general information on outfitting your own kitchen for baking, common ingredients, and techniques. With straightforward directions and enticing recipes, <i>Great Coffee Cakes, Sticky Buns, Muffins & More</i> will have you baking up a storm of treats for every occasion. | *$21.40 |
 | The Essential Cocktail: The Art of Mixing Perfect Drinks
Brand: Clarkson Potter
Dale DeGroff is widely regarded as the world’s foremost mixologist. Hailed by the <i>New York Times</i> as “single-handedly responsible for what’s been called the cocktail renaissance,” he earned this reputation during his twelve years at the fashionable Promenade Bar in New York City’s Rainbow Room. It was there in 1987 that he not only reintroduced the cocktail menu to the country but also began mixing drinks from scratch, using impeccably fresh ingredients instead of the widespread mixes used at the time. Known especially for crafting unique cocktails, reviving classics, and coaxing superior flavor from his ingredients, DeGroff has selected his 100 essential drinks and 100 of their best variations—including many of his signature cocktails—for this premier mixology guide.<br><br><i>The Essential Cocktail </i>features only those drinks that stand out for their flavor, interesting formula, or distinctive technique. These are the very ones every amateur and professional bartender must know, the martinis, sours, highballs, tropicals, punches, sweets, and classics, both old and new, that form the core of a connoisseur’s repertoire. Throughout the book are DeGroff’s personal twists, such as a tangy Grapefruit Julep or a refreshing Yuzu Gimlet.<br><br>To complement the tantalizing photographs of each essential cocktail, DeGroff also regales readers with the fascinating lore behind a drink’s genesis and instructs us on using the right ingredients, techniques, glasses, and garnishes. As Julia Child’s <i>Mastering the Art of French Cooking</i> was the classic compendium for home chefs and gourmands, so <i>The Essential Cocktail</i> will be the go-to book for serious mixologists and cocktail enthusiasts. | *$21.39 |
 | The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution
Brand: Clarkson Potter
Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the <i>New York Times</i>. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods.<br><br>With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, <i>The Art of Simple Food</i> is<i> </i>an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex. | *$21.29 |
 | Cooking by Hand
Brand: Clarkson Potter
One of the most respected chefs in the country, Paul Bertolli earns glowing praise for the food at California’s renowned Oliveto restaurant. Now he shares his most personal thoughts about cooking in his long-awaited book, <b>Cooking by Hand</b>. In this groundbreaking collection of essays and recipes, Bertolli evocatively explores the philosophy behind the food that Molly O’Neill of the <i>New York Times</i> described as “deceptively simple, [with] favors clean, deep, and layered more profusely than a mille-feuille.”<br><br>From “Twelve Ways of Looking at Tomatoes” to Italian salumi in “The Whole Hog,” Bertolli explores his favorite foods with the vividness of a natural writer and the instincts of a superlative chef. Scattered throughout are more than 140 recipes remarkable for their clarity, simplicity, and seductive appeal, from Salad of Bitter Greens, Walnuts, Tesa, and Parmigiano and Chilled Shellfish with Salsa Verde to Short Ribs Agrodolce and Tagliolini Pasta with Crab. Unforgettable desserts, such as Semifreddo of Peaches and Mascarpone and Hazelnut Meringata with Chocolate and Espresso Sauce, round out a collection that’s destined to become required reading for any food lover.<br><br>Rich with the remarkable food memories that inspire him, from the taste of ripe Santa Rosa plums and the aroma of dried porcini mushrooms in his mother’s ragu to eating grilled bistecca alla Fiorentina on a foggy late autumn day in Chianti, <b>Cooking by Hand </b>will ignite a passion within you to become more creatively involved in the food you cook. | *$21.07 |
 | Made in Spain: Spanish Dishes for the American Kitchen
Brand: Clarkson Potter
Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés. <br><br>In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from AndalucÃa to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking.<br><br>In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, José shows us the land of the great Don Quixote, where a magical flower produces precious saffron.<br><br>The dishes of <i>Made in Spain</i> show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket.<br><br>With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, <i>Made in Spain </i>is an indispensable addition to any cookbook collection. | *$21.00 |
 | Fresh Every Day: More Great Recipes from Foster's Market
Brand: Clarkson Potter
Fresh. Flavorful. Unpretentious. Food this good doesn’t need much of an introduction, and the inspired, down-home fare served at Foster’s Market speaks for itself . . . and keeps the locals coming back day after day.<br><br>In <i>Fresh Every Day</i>, Sara Foster continues the tradition of soulful, seasonally inspired cooking, with more than two hundred of the New Southern recipes made famous at her eponymous markets. She adapts the skills and secrets of a successful professional kitchen for dishes and flavors that speak to the way we really cook at home, from slow-cooked stews and roasted chicken to burgers and salad meals born of leftovers. No elaborate techniques or esoteric ingredients here—just good home cooking elevated to company fare. Cornbread Panzanella with Avocado. Pan-Roasted Halibut with Cherry Tomatoes and Butternut Squash. Fall Off the Bone Baby Back Ribs. Molasses Sweet Potato Pie. “Take these recipes,” Sara invites, “take everything you know and feel about food, and have fun cooking.”<br><br>A cookbook for all seasons bursting with recipes easy enough for any day of the week,<i> Fresh Every Day</i> brings new meaning to comfort food. | *$20.35 |
 | Cheese: A Connoisseur's Guide to the World's Best
Brand: Clarkson Potter
Filled with indispensable information from America’s foremost authority, Max McCalman, <i>Cheese: A Connoisseur’s Guide to the World’s Best</i> is your road map to exploring the world of fine cheese. As the maître fromager at New York’s acclaimed Picholine restaurant (the first in the country to offer a serious cheese program) and author of the widely acclaimed<i> The Cheese Plate</i>, McCalman has selected, tasted, and studied hundreds of cheeses, serving them to thousands of cheese lovers. And now he has created the definitive reference on the subject. Cheese profiles about 200 of the world’s best cheeses—and only the best—complete with all the practical information you could need and all the fascinating details you could want.<br><br>An incredible variety of real cheeses from around the world—including right here in the United States—are becoming more widely available. From distinguished Cabrales to oozing Reblochon and buttery Fontina d’Aosta, real cheese can rival the most spectacular creations of chefs, and all you have to do is buy the good stuff and serve it properly. Cheese is the ultimate guide to doing just that. Profiles of the cheeses include not only McCalman’s evocative descriptions but fascinating information on how each cheese is made, who the best producers are, similar cheeses to seek out, and even tips on what time of year the cheese is at its peak, how to store it, and how to serve it for maximum enjoyment. <br><br>Of course, wine is cheese’s favorite companion, so McCalman taste-tested thousands of wine and cheese combinations to offer unprecedented guidance on exactly which wines are most compatible with each and every cheese. <br><br>From the A of Aarauer Bierdeckel to the Z of Zamorano, Cheese is an illuminating, seductive guide to the very best that the world’s cheesemakers have to offer. | *$20.30 |
 | The Barefoot Contessa Cookbook
Brand: Clarkson Potter
For more than twenty years, Barefoot Contessa, the acclaimed specialty food store, has been cooking and baking extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs, in <b>The Barefoot Contessa Cookbook</b>.<br><br>Ina's most popular recipes use familiar ingredients, but they taste even better than you would expect. Her Pan-Fried Onion Dip is the real thing, with slowly car-amelized onions and fresh sour cream. Tomato soup is created from oven-roasted tomatoes and fresh basil to intensify the flavors. Meat loaf is as good as your grandmother's, but it's healthier because it's made with ground turkey and fresh herbs. The light and flaky Maple-Oatmeal Scones are baked with rolled oats, whole wheat, and real maple syrup. Now these and other famous Barefoot Contessa recipes can be prepared at home.<br><br>Ina says that before she owned a specialty food store she often spent a week making dinner for six friends. Her experience at Barefoot Contessa has given her hundreds of ideas for creating wonderful parties in a few hours. And they're all in this book. Crab Cakes with Rémoulade Sauce can be stored overnight in the refrigerator and sautéed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The ingredients for Grilled Salmon Salad can all be prepared ahead and tossed together before serving. The batter for the Raspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast.<br><br>Ina Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don't even require you to cook!<br><br>With Ina Garten and <b>The Barefoot Contessa Cookbook</b>, you have the perfect recipe for hosting parties that are easy and fun for everyone--including the cook. | *$19.99 |
 | The Babbo Cookbook
Brand: Clarkson Potter
Some of the most inspired (and acclaimed) Italian food in the country is served at Babbo Ristorante e Enoteca, Mario Batali’s flagship restaurant in the heart of New York City’s Greenwich Village. Diners in this converted town house have come to expect innovative flavors and artful presentations that make the most of seasonal, local, and artisanal ingredients—all with a sensibility that is distinctly Italian. Now home cooks can re-create these showstopping dishes, just as they are served at the restaurant, to win raves of their own.<br><br><b>The Babbo Cookbook</b> is Mario’s biggest yet, filled with 150 recipes that have redefined contemporary Italian cooking. Here for the first time he shares such signature dishes as Mint Love Letters with Spicy Lamb Sausage and Beef Cheek Ravioli, all showcasing his unparalleled ability to reinterpret the Italian culinary tradition in a completely original way. Recipes for dozens of Babbo’s renowned antipasti, many based on fresh seasonal produce, are followed by an alluring collection of pastas; fish, fowl, and meat entrées; and a selection of Babbo’s irresistible dessert offerings. From Grilled Pork Chops with Peaches and Balsamic Vinegar to Spicy Lamb Tartare with Mint Crostini and a Quail Egg and Wild Striped Bass with Charred Leeks and Squid Vinaigrette, <b>The Babbo Cookbook</b> is filled with vibrant, complex flavors that belie their straightforward preparations. Even classic recipes like Bollito Misto and Pappardelle Bolognese come alive again in bright new renditions that delight the palate.<br><br>Also included are notes on the unique touches that make a meal at Babbo such a singular dining experience, from suggestions on wine service to recipes for “predesserts” that smooth the transition from savory to sweet—all representing the distinctive brand of Italian hospitality that has become the Batali trademark.<br><br><b>The Babbo Cookbook</b> is that rarity in the world of restaurant cookbooks: a collection of accessible, appetizing recipes that brings the spirit of a remarkable restaurant into the home kitchen without losing an iota of tantalizing flavor in the translation. | *$19.99 |
 | Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest
Brand: Clarkson Potter
The creator of the award-winning Beecher’s Handmade Cheese in Seattle, Kurt Beecher Dammeier knows that great food begins with the highestquality ingredients prepared simply,so their natural, intense flavors shine through. In this, his first cookbook, you’ll discover that meals based on great raw materials require fewer ingredients,take less time to prepare, are healthier for you and your family, and taste phenomenal.<br><br>In <i>Pure Flavor</i>,Kurt shares more than 125 favorite recipes from his popular gourmet food shops and restaurant. This is fresh food that celebrates the quintessentially American flavors of the Pacific Northwest region that Kurt calls home. He shows you how pan-searing locally grown broccoli brings out its unique flavor, how an outstanding aged American Cheddar turns a bowl of tomato soup into ameal to remember, how a simple marmalade sauce can effortlessly enliven pork chops, and how asplash of light vinaigrette punctuated with lemon and basil makes any fresh fish shine. <br><br>Here are recipes for everything from a winning weekend breakfast dish of Apple-Hazelnut Waffles with Northwest Berry Syrup to hearty dinners like Dungeness Crab Mac & Cheese.Kurt knows where to find plump Washington cherries, crunchy Oregon hazelnuts,and fresh Puget Sound salmon and encourages home cooks to explore the culinary bounties of their area. He even includes helpful sidebars that demystify food terms, explaining the difference between Dungeness and peekytoe crabs,farmed and wild salmon, and “natural”and “organic.” <br><br>Whether it’s the sweet-tart bite of a juicy blackberryor the pungent tang of awonderful blue cheese, natural and fresh flavors can be discovered anywhere. With stunning photography and irresistible recipes, <i>Pure Flavor</i> will inspire you to seek out America’s pure flavors, wherever you live. | *$19.89 |
 | Morton's The Cookbook: 100 Steakhouse Recipes for Every Kitchen
Brand: Clarkson Potter | *$19.88 |
 | Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes
Brand: Clarkson Potter
With its exotic aromas and complex flavors, Indian cuisine is one of the world's best. It's no wonder that so many people adore it--and also no surprise that it could seem daunting to cook Indian food at home. Now, acclaimed chef and cooking teacher Suvir Saran cuts out the fuss, sharing casual, home-style Indian dishes that are perfect for everyday cooking.<br><br><b>Indian Home Cooking</b> is a celebration of the food Indians cook in American kitchens today, using ingredients found in most supermarkets. With streamlined techniques and intense, authentic flavors, <b>Indian Home Cooking</b> heralds a new generation of Indian cookbooks. From slow-simmered curries with layered flavors to quickly sautéed dishes, these approachable recipes explore the wide world of Indian cuisine, including:<br><br>*Irresistible snacks and appetizers, such as Puff Pastry Samosas with Green Peas, and Spinach-Potato Patties<br>*Seductively spiced lentil dals, from the North Indian classic flavored with whole cinnamon, cardamom, and cloves to a Southern Indian version with dried red chilies, mustard seeds, and curry leaves<br>*Aromatic meat and seafood curries, like Coconut Chicken with Cashews and spicy Goan Shrimp Balchao<br>*An incredible range of vegetable dishes, including Stir-Fried Green Beans with Cumin, and Cauliflower with Sautéed Green Peppers, Tomato, and Yogurt<br>*Easy, colorful chutneys and pickles to fill your pantry<br><br>Filled with gorgeous photographs, fresh flavors, and practical advice, Indian Home Cooking is an illuminating guide to real Indian food. | *$19.86 |
 | Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone
Brand: Clarkson Potter
Celebrated French pastry chef and owner of one of New York City’s favorite bakeries presents an impressive and comprehensive dessert cookbook with recipes for everything chocolate, from easy cookies to showstopping cakes.<br><br>On any given weekend at the esteemed New York City institution Payard Pâtisserie & Bistro, locals and tourists swoon over sweet delicacies like creamy chocolate truffles, fruit tarts, and delicate, decadent cookies, while brides take note of the stylish wedding cakes in the window.<br><br>For the first time, its owner, famed pastry chef François Payard, devotes his creative powers solely to chocolate, sharing 100 recipes for home cooks of every level in <i>Chocolate Epiphany</i>. From easy to challenging, white to bittersweet, a stunning and sumptuous dessert awaits on every page. Thanks to the clear and thorough recipes, treats such as Bittersweet Chocolate Sorbet, Chocolate Sticky Toffee Pudding, and Milk Chocolate Truffles à l’Ancienne are not only delicious but also accessible. And for the ambitious, Chocolate Coconut Caramel Cake, Cranberry-Chestnut Tart, or Milk Chocolate and Candied Kumquat Napoleans could be the perfect end to an extravagant dinner party. <br><br>Inside you’ll find chapters devoted to:<br><br>•Breads and Brunch Dishes<br>•Cookies and Petits Fours<br>•Candies and Chocolates<br>•Custards, Mousses, and Meringues<br>•Plated Desserts<br>•Tarts<br>•Cakes<br><br> With a rich, full-color design and stunning photography throughout, <i>Chocolate Epiphany</i> is the perfect gift for chocoholics and everyone looking to enlarge his or her dessert repertoire. | *$19.21 |
 | Real Cajun: Rustic Home Cooking from Donald Link's Louisiana
Brand: Clarkson Potter
An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in <i>Real Cajun</i>, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country. <br><br>Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance. <br><br>From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, <i>Real Cajun</i> takes you on a rollicking and inspiring tour of this wild part of America and shares the soulful recipes that capture its irrepressible spirit. | *$19.11 |
 | The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes
Brand: Clarkson Potter
Cocktails are bigger than ever, and this is the first real cookbook for them, covering the entire breadth of this rich subject. The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring Dale DeGroff’s signature use of fresh juices, as well as all the classics.<br><br>Debonair, a great raconteur, and an unparalleled authority, Dale DeGroff is the epitome of Perfect Bartender, universally acknowledged as the world’s premier mixologist. From Entertainment Weekly and USA Today to the Culinary Institute of America and the nation’s best restaurants, whenever anybody wants information or training on the bar, they turn to Dale for recipes, for history, for anecdotes, for fun—for cocktail-party conversation as well as for cocktails.<br><br>That’s what The Craft of the Cocktail is—the full party, conversation and all. It begins with the history of spirits, how they’re made (but without too much boring science), the development of the mixed drink, and the culture it created, all drawn from Dale’s vast library of vintage cocktail books. Then on to stocking the essential bar, choosing the right tools and ingredients, mastering key techniques—hints worthy of a pro, the same information that Dale shares with the bartenders he trains in seminars and through his videos. And then the meat of the matter: 500 recipes, including everything from tried-and-true classics to of-the-moment originals. Throughout are rich stories, vintage recipes, fast facts, and other entertaining asides. Beautiful color photographs and a striking design round out the cookbook approach to this subject, highlighting the difference between an under-the-bar handbook and a stylish, full-blown treatment. The Craft of the Cocktail is that treatment, destined to become the bible of the bar. | *$18.99 |
 | Morton's Steak Bible: Recipes and Lore from the Legendary Steakhouse
Brand: Clarkson Potter | *$18.97 |
 | The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show
Brand: Clarkson Potter
Just when you thought the last thing the world needed was another book on weeknight cooking, along comes an entirely fresh take on the subject. As they do on their weekly show, host Lynne Rossetto Kasper and producer Sally Swift approach their topic with attitude and originality, making <i>The Splendid Table’s How to Eat Supper</i> one of the most engaging cookbooks of this or any other year.<br><br>As loyal listeners know, Lynne and Sally share an unrelenting curiosity about everything to do with food. Their show, The Splendid Table, looks at the role food plays in our lives—inspiring us, making us laugh, nourishing us, and opening us up to the world around us. Now they have compiled all the most trenchant tips, never-fail recipes, and everyday culinary know-how from the program in <i>How to Eat Supper</i>, a kitchen companion unlike any other.<br><br>This is no mere cookbook. Like the show, this book goes far beyond the recipe, introducing the people and stories that are shaping America’s changing sense of food. We don’t eat, shop, or cook as we used to. Our relationship with food has intensified, become more controversial, richer, more pleasurable, and sometimes more puzzling. <i>How to Eat Supper</i> gives voice to rarely heard perspectives on food—from the quirky to the political, from the grassroots to the scholarly, from the highbrow to the humble—and shows the essential role breaking bread together plays in our world.<br><br><i>How to Eat Supper</i> takes you through a plethora of inviting recipes simple enough to ensure success even if you’ve never cooked before. And if you are experienced in the kitchen, you’ll find challenging new concepts and dishes to spark your imagination. | *$18.95 |
 | Sara Foster's Casual Cooking: More Fresh Simple Recipes from Foster's Market
Brand: Clarkson Potter
Long gone are the days when only “a meat and two veg” qualified as a real meal; today, says Sara Foster, “salads are meals, sandwiches and quesadillas qualify as respectable grown-up dinners (or breakfasts or lunches, for that matter), and eggs can be eaten any time of day.” In this new cookbook, Sara acts as a mentor to the rest of us, sharing her passion for practical, comfortable cooking at home with more than 100 recipes for everyday meals.<br><br>As the owner of two of the mid-Atlantic’s busiest gourmet markets, Sara shares her professional knowledge about ingredients and techniques, incorporating the changing trends in cooking, health, and entertaining. Formal is out; instead we want relaxed, versatile recipes that are full of flavor but don’t require precision cooking or fussy techniques. We want to approach cooking with a sense of comfort and ease, and <i>Sara Foster’s Casual Cooking</i> teaches us how: it is relaxed yet refined homey yet sophisticated, showcasing the kind of meals we all want to eat—and will actually cook, day in, day out. <br><br>In <i>Sara Foster’s Casual Cooking</i>, Sara will help you navigate both the kitchen and the market with greater ease, resulting in satisfying meals that won’t take all day to make. The recipes include the most popular dishes at Foster’s Market and her own personal favorites, and all feature the updated Southern flair that has made her one of the South’s best-known cooks.<br><br>From easy party platters to assemble for impromptu guests to ingenious ways of turning a bag of spinach, a package of sausages, or a ball of pizza dough into a fresh and fabulous dinner, here finally is a cookbook that reflects the way we really eat today. | *$18.95 |
 | Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table
Brand: Clarkson Potter
<b>Eating the Moosewood Restaurant way every day has never been easier.</b><br><br>Whole grains. Fresh fruits and vegetables. Lean, nutrient-rich fish. We all know the virtues of a well-balanced diet—of choosing foods that nourish our bodies and respect the environment—but as the world around us gets busier and more complicated, we also know how difficult it can be to prepare a wholesome, satisfying supper. With an emphasis on healthful natural foods, Moosewood Restaurant has operated successfully for more than thirty years and has been acclaimed as a driving force in the world of creative vegetarian cuisine. Now the Moosewood Collective goes back to basics with <i>Moosewood Restaurant Simple Suppers</i> to deliver fresh, imaginative, and quickly prepared dishes for the weeknight table that are also delicious and reliable.<br><br>Shortcut Chili. Creamy Lemon Pasta. Warm French Lentil Salad. Pine Nut–Crusted Fish. Mocha Sorbet. From soups and pastas made with just a few pantry essentials to crisp salads, stir-fries, sandwiches, and desserts, these easy-to-prepare recipes are brilliant as is. However, the folks at Moosewood realize that flexibility is the cornerstone of weeknight cooking, so you’ll find clever ingredient substitutions, alternative cooking methods, and serving suggestions alongside the recipes in <i>Simple Suppers</i>—it all depends on what’s in the fridge and what sounds appetizing at the moment. Make extra Fresh Tomato and Mozzarella Salad on Monday and toss leftovers with hot pasta for Tuesday’s supper. No onions for Black Beans with Pickled Red Onions? Try the beans over rice with Quick Avocado and Corn Salsa instead. The 175-plus recipes in <i>Moosewood Restaurant Simple Suppers</i> are as flexible as they are flavorful—the perfect go-to for a quick, healthy meal any day of the week, any time of year.<br><br><br><br><b>We crave simple food. </b><br>We want cooking at home to be a small pleasure—relaxed enough that we can enjoy the process as well as the results. When we mentioned to friends that we were thinking of doing a book of recipes for simple suppers, inevitably they exclaimed, “That’s the one I need” or “Write that book for me.” The idea of simple suppers strikes a chord within us all. We hope this cookbook will help make suppertime a welcome, peaceful time of your day. <b>—from the Introduction</b> | *$18.93 |
 | Whole Grains Every Day, Every Way
Brand: Clarkson Potter
Thanks to the low-carb movement and the updated USDA food pyramid, we all know we should be eating more whole grains (the “good carbs”). But what exactly are whole grains? And how can we make them not only what we should eat, but what we really want to eat? In <i>Whole Grains Every Day, Every Way</i>, bestselling cookbook author Lorna Sass demystifies whole grains with a thorough grain-by-grain primer followed by more than 150 irresistible recipes.<br><br>In this extensive guide to the wide range of fantastic whole grains available–many of which are gluten-free–Sass introduces home cooks to dozens of grains, including amaranth, barley, buckwheat, hominy, popcorn, polenta, Job’s tears, millet, oats, quinoa, brown rice, red rice, black rice, rye, triticale, sorghum, teff, farro, grano, green wheat, kamut, spelt, wheat berries, and wild rice. She shares tips for buying and storing these grains as well as the best and simplest way to cook them.<br><br>And then there are the boldly flavored, contemporary recipes that will truly change the way you cook, covering soups, salads, main courses, and side dishes all the way to quick breads, cookies, and desserts, with a groundbreaking section on whole-grain baking outlining tempting, healthy options. <i>Whole Grains Every Day, Every Way</i> will delight carnivores and vegetarians alike with recipes such as Farro Salad with Prosciutto and Asparagus, Masa Harina–Beef Casserole, Posole with Pork and Chipotle, Millet with Gingered Beets and Orange, and Coconut–Black Rice Pudding.<br>This is the book America has been asking for: the definitive guide that will make it easy and delicious for us to incorporate healthful whole grains into our diets with innovative recipes for every meal of the day. | *$18.78 |
 | Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook
Brand: Clarkson Potter
Gifted chef and storyteller Martha Hall Foose invites you into her kitchen to share recipes that bring alive the landscape, people, and traditions that make Southern cuisine an American favorite. <br><br>Born and raised in Mississippi, Foose cooks Southern food with a contemporary flair: Sweet Potato Soup is enhanced with coconut milk and curry powder; Blackberry Limeade gets a lift from a secret ingredient–cardamom; and her much-ballyhooed Sweet Tea Pie combines two great Southern staples–sweet tea and pie, of course–to make one phenomenal signature dessert. The more than 150 original recipes are not only full of flavor, but also rich with local color and characters. <br><br>As the executive chef of the Viking Cooking School, teaching thousands of home cooks each year, Foose crafts recipes that are the perfect combination of delicious, creative, and accessible. Filled with humorous and touching tales as well as useful information on ingredients, techniques, storage, shortcuts, variations, and substitutions, <i>Screen Doors and Sweet Tea</i> is a must-have for the American home cook–and a must-read for anyone who craves a return to what cooking is all about: comfort, company, and good eating. | *$18.71 |
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