 | The Best Ice Cream Maker Cookbook Ever
Brand: William Morrow Cookbooks
Choice is what it's all about: Choosing your favorite flavor, favorite topping or swirl-in, favorite frozen dessert.For no matter what kind of ice cream maker you own -- an inexpensive canister or a top-of-the-line electric freezer -- there's an extra special treat here for you.<P>Exciting flavors include an assortment of vanillas of varying degrees of richness, several great chocolates, Butter Pecan, Sensational Strawberry, Peaches 'n' Cream, Utterly Peanut Butter and Double Ginger to mention only a sampling. For an extra flourish, there's a collection of ice creams with add-ons -- swirls and twirls, sauces and toppings. There is even an entire chapter of great reduced-fat light ice creams and nonfat frozen yogurts with names like Creamy Banana, Cappuccino, Date Rum and Maple Crunch.<P>Many completely fat-free frozen delights are covered in the chapter called "Sorbets, Granitas and Other Ices." Enticing and refreshing, they come in flavors such as Kiwi-Lime, Mango Margarita, Spiced Rasberry and Strawberry Daquiri. And for showstopping, truly fabulous desserts, made completely in advance, turn to the last chapter, which contains ice cream cakes, pies and other frozen desserts. | *$10.73 |
 | Williams-Sonoma Cooking from the Farmers' Market
Brand: Williams Sonoma
This essential guide to produce illuminates how to identify, select, and prepare over 100 types of fruits and vegetables fresh from the market, with more than 245 recipes, including one for each ingredient. | *$21.70 |
 | Williams-Sonoma The Art of Preserving
Brand: Williams Sonoma
Sweet & savory recipes to enjoy seasonal produce year-round. | *$14.00 |
 | The Bartenders Black Book, Updated 9th Edition
Brand: Wine Appreciation Guild
The newest and ninth edition to the Bartenders Black Book franchise adds 143 brand-new recipes that were created by bartenders, professional and laymen, around the world in the last two years. That brings the total beverage count to 3,000, more than double that of any other drink guide. All the sections have been expanded and updated, including Robert M. Parker, Jr. s Vintage Guide and Mr. Cunningham s already vast Martini section. Of course this book still has all its classic features: an index by ingredients, in-depth mixing instructions, metric conversion tables, a list of every possible garnish, sections on hot drinks, frozen drinks, beers, ales, lagers, and malternatives. | *$7.52 |
 | The University Wine Course: A Wine Appreciation Text & Self Tutorial
Brand: Wine Appreciation Guild
Now the most widely used wine textbook on for colleges and universities. Also popular with serious wine enthusiasts for home study. Provides a 12 week program for learning about wine in-depth, from sensory evaluation to the science of viticulture and winemaking. Written and organized in a user friendly style. Includes chapter exams and answers, study guides, lab exercises, final exams and extensive references and bibliography. Illustrated with aendixes on Wine & Food, Label Reading, Do-It-Yourself Labs, Student tasting notes and more. Dr. Baldy is a USDA award-winning professor of sciences who has operated her own vineyard and winery and has taught wine areciation for academic credits to university students for over 20 years. 8 1/2 x 11 inches, illustrated, glossary, maps, aendixes. | *$19.24 |
 | Feast Without Yeast: 4 Stages to Better Health : A Complete Guide to Implementing Yeast Free, Wheat (Gluten) Free and Milk (Casein) Free Living
Brand: Wisconsin Institute of Nutrition
This new, original cookbook is completely free of yeast and fermented foods, and mostly free of milk, wheat, eggs and other common food allergens such as corn, soy, rye, nuts and peanuts. All of the recipes are kosher; all are sugar free, and most are cholesterol free and vegetarian. There are more than 225 original recipes, as well as a complete, simple, 4 stage program for changing to a healthier diet. The authors have included a chapter helping parents change their childrens' diets, including lists of kid-tested recipes and pointers for picky eaters. | *$16.52 |
 | How to Grill: The Complete Illustrated Book of Barbecue Techniques
Brand: Workman Press Part Number: 12014
Steven Raichlen is America's grilling authority. He is the author of The Barbecue! Bible, winner of an IACP/Julia Child Cookbook Award, and Barbecue! Bible Sauces, Rubs, and Marinades. Esquire calls him the "master griller." The New Yorker writes, "For aspiring gourmets of the grill . . . there is only one book: The Barbecue! Bible." <P>Now Steven Raichlen's written the bible behind The Barbecue! Bible. A full-color, photograph-by-photograph, step-by-step technique book, HOW TO GRILL gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 photographs and lively writing, here are over 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes-Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops-and hundreds of inside tips. | *$9.45 |
 | The Barbecue! Bible
Brand: Workman Press Part Number: 14943
Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of <i>The Barbecue! Bible</i>, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award.<br><br> Redesigned inside and out for its 10th anniversary, <i>The Barbecue! Bible</i> now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more.<br><br> And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it's a true treasure. | *$11.45 |
 | The New Basics Cookbook
Brand: Workman Press Part Number: 1341
In one spectacular volume, Julee Rosso and Sheila Lukins celebrate the tastes, ingredients, techniques, and dishes that comprise the best of our cuisine, in all its abundant pleasure and variety. Over 30 chapters include 875 recipes, techniques, charts and tips, microwave miracles, and illustrations. "The basic kitchen handbook for the '90s."--Philadelphia Inquirer. Illustrations throughout. | *$11.00 |
 | Ghoulish Goodies: Creature Feature Cupcakes, Monster Eyeballs, Bat Wings, Funny Bones, Witches' Knuckles, and Much More! (Frightful Cookbook)
Brand: Workman Publishing Part Number: STO-21461
Eat, drink, and enjoy the creepy yuckiness of Monster Eyeballs, Chocolate Spider Clusters, Buried Alive Cupcakes, and Screaming Red Punch. In her colorful collection of frightful foods, Sharon Parrish Bowers shares the fun of baking, decorating, and indulging in delicious treats that celebrate witches and jack o' lanterns, ghosts and graveyards.<br><br>Everyone loves Halloween. It's a holiday that is pure fun and childish joy, an excuse to dress up and eat treats. Packaged candy may be the common reward for trick-or-treating, but plates of Spiderweb Cookies or big bowls of Sticks and Stones Caramel Corn are perfect contributions to school Halloween events, tailgating parties, neighborhood open houses, adult costume parties, and even afternoon play dates. It's difficult to imagine an autumn gathering that wouldn't be even more fun with ghoulish goodies to share.<br><br>These frightful treats are not just for October, though. A birthday party for a nine-year-old or a scary movie sleepover for teenagers practically demands an I'Scream Cake or Spidery Cupcakes. And Chocolate-Chip Pumpkin Bars with Orange Glaze would be welcome at an office coffee break or an afternoon tea party. <br><br>Baking from <i>Ghoulish Goodies</i> is a wonderful way to celebrate the change of seasons and the pleasure of working with kids in the kitchen. Baking cupcakes and making fudge are great activities for autumn afternoons, when the weather turns cool and the kids are underfoot after school. Put them to work stirring, decorating, and scraping pumpkin seeds. These are recipes that parents and kids can have fun making together. And the entire family will enjoy eating a warm Choco-Bat Cookie for dessert.<br><br>Watch the author create Funny Bones featured in the book. http://www.youtube.com/watch?v=_aGMe1VwB bAÂ | *$3.21 |
 | Planet Barbecue!: 309 Recipes, 60 Countries
Brand: Workman Publishing Company
The most ambitious book yet by America’s bestselling, award-winning grill expert whose <i>Barbecue! Bible</i> books have over 4 million copies in print. Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. <br><br>Welcome to <i>Planet Barbecue</i>, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. <i>Planet Barbecue</i>, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make <i>Lechon Asado</i>—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes <i>Spiessbraten</i>, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, <i>Sam Gyeop Sal</i>—grilled sliced pork belly. From Montevideo, Uruguay, <i>Bandiola</i>—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, <i>Sosaties</i>—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, "Everything tastes better grilled."<br><br>In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's <i>Lomo al Trapo</i> (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, <i>Eclade de Moules</i>—Mussels Grilled on Pine Needles. <i>Do</i> try this at home. What a planet—what a book. | *$9.65 |
 | Living the G.I. (Glycemic Index) Diet
Brand: Workman Publishing Company
The easiest diet going is now even easier--and tastier. Off to an explosive start, <i>The G.I. Diet</i> quickly landed on <i>New York Times</i> and <i>Wall Street Journal</i> bestseller lists, and required five quick printings (for a total of 190,000 copies) to keep pace with demand after national publicity discovered the "Canadian miracle diet" (<i>Woman's World</i>). Now, continuing to build on the nutritional wisdom of the glycemic index, Rick Gallop follows up with the essential companion--a cookbook and strategy guide for living the G.I. Diet.<br><br>Organized around the simple, intuitive principle of green-, yellow-, and red-light foods--if you can follow a traffic light, you can follow this diet--<i>Living the G.I. Diet</i> gets right into the kitchen with 135 dishes that are as easy to prepare as they are unrecognizable as diet food. Grilled Pesto Salmon with Asparagus. Beef and Eggplant Chili. Garlic Shrimp Pasta. Thai Chicken Curry. Pork Tenderloin with Grainy Mustard and Chive Crust. Cinnamon French Toast. Florentine Frittata. And desserts: Baked Chocolate Mousse, Basmati Rice Pudding, Pecan Brownies--that's right, brownies.<br><br>In addition, the book spells out how to lose weight (Phase I) and maintain weight loss (Phase II); how to make G.I. eating a family affair; navigating holidays, restaurants, vacation eating; and exploring the psychological and emotional aspects of food and food cravings--everything you need to stay on this proven track. | *$8.89 |
 | The Silver Palate Cookbook
Brand: Workman Publishing Company
Now in its second decade, celebrate one of America's favorite cookbooks. The Silver Palate Cookbook with its 350 recipes is the widely-acclaimed contemporary classic that brought a new passion for food and hospitality into American homes. A James Beard Book Awards inductee into the cookbook Hall of Fame. | *$8.00 |
 | The Cake Mix Doctor Returns!: With 160 All-New Recipes
Brand: Workman Publishing Company
What could be better than a phenomenon? The return of a phenomenon. Ten years ago Anne Byrn's <i>The Cake Mix Doctor</i> began its extraordinary run as one of the most popular baking books of all time. Now Anne Byrn is back with the all-new <i>Cake Mix Doctor Returns!</i> From the beloved author who showed home bakers how adding a touch of sweet butter or a dusting of cocoa powder, a dollop of vanilla yogurt or flurry of grated lemon zest could transform the ordinary into the extraordinary. Here are 160 brand-new recipes—that’s right, 160 amazing cake mix recipes—for luscious layer cakes, sheet cakes, brownies, bars, cookies, and more.<br><br>And the book is needed more than ever. Today 90 percent of home cooks use prepackaged mixes, while the economy is creating a perfect excuse to let them eat cake—cake equals happiness. And what cakes! 40 layer cakes, from Tiramisu Cake to The Best Red Velvet Cake, Strawberry Refrigerator Cake to Chocolate Swirled Cannoli Cake. 35 sheet cakes. 38 bundt and pound cakes. 16 cupcakes and muffins, plus the cult classic Whoopie Pie. And brownies, bars, and cookies, including Spice Drop Cookies, Angel Food Macaroons, and Chocolate Espresso Biscotti. There's even a wedding cake, a frequent request from the author's passionate online community.<br><br>The Cake Mix Doctor is back—just say ahhhhh!<br> | *$7.65 |
 | Raichlen on Ribs, Ribs, Outrageous Ribs
Brand: Workman Publishing Company
It’s a marriage made in BBQ heaven: America’s foremost grilling guru takes on ribs. Baby backs and spare ribs, short ribs and long ribs, pork ribs, beef ribs, lamb ribs, and more—a passionate, single-subject celebration of meaty, smoky, sweet ’n’ spicy, crowd-pleasing, fall-off-the-bone-tender ribs.<br><br> A perfect rib is the culmination of the griller’s art, and nobody’s better at showing how to put it all together—the tastes, techniques, ingredients, recipes, tips—than Steven Raichlen, award-winning author of <i>Barbecue! Bible</i>, <i>How to Grill</i>, <i>Beer-Can Chicken</i>, and other BARBECUE! BIBLE® books with 3 million copies in print. Here are 75 mouth-watering, repertoire-expanding, rib-rocking recipes: Buccaneer Baby Backs with Rumbullion Barbecue Sauce. Lone Star Barrel Staves. Tandoori Ribs. Maui-Style Short Ribs. Jamaican Jerk Ribs. Thai Sweet Chili Ribs. The Original Dinosaur Ribs. Cousin Dave’s Chipotle Chocolate Ribs. But the book is also a rib clinic: It covers the nine methods for cooking ribs, from direct grilling to spit-roasting. The essential techniques for handling ribs. Key ingredients in making homemade sauces, mops, and rubs. And boxes throughout to help take your rib cookery to the next level—even to the competition level, with tips on how to enter and how to win. | *$6.52 |
 | Cupcakes: From the Cake Mix Doctor
Brand: Workman Publishing Company
The cupcake is America’s darling. It’s celebrated in upscale bakeries, on <em>Sex in the City</em>, on the cover of <em>Gourmet</em>, and in thou-sands of classrooms—where every day, it seems, a parent has sent in a batch for the kids to share. The very word conjures up whimsy, coziness, pleasure, nostalgia. Not to mention the fact that their diminutive size means you can eat a lot of them. <br><br> Once upon a time, a family had only two recipes for cupcakes—chocolate and vanilla. Not anymore. Now Anne Byrn brings them to the next level. And who better? Recognized as the master of cake-mix baking, Anne is the author of <em>The Cake Mix Doctor</em> and <em>Chocolate from the Cake Mix Doctor</em>, which have a total of over 1.8 million copies in print. In <em>Cupcakes</em> she offers 135 tempting recipes for children and grown-ups, for special days and everyday, lunch bags, holiday festivities, and an unexpected dinner party dessert. <br> <br>You’ll never believe these artful little cakes started with a mix. Coconut Snowballs, Jelly Doughnut Cupcakes, Kiss Me Cakes, Warm Chocolate Cupcakes with Molten Centers, Red Velvet Cupcakes with White Chocolate Peppermint Cream Cheese Frosting. There are surprising additions (tuck a chocolate kiss orpiece of cookie dough into the batter). Creative toppings and easy from-scratch frostings (whipped cream spiked with Kahlua; miniature M&Ms; a creamy malted frosting with crushed malted milk balls).Terrific decorating ideas, from glittering golden dragees or elegant chocolate curls to yellow peeps for an Easter cupcake or—for Groundhog’s Day—a groundhog’s face made out of chocolate frosting and jimmies. Includes a 16-page full-color opening essay. | *$6.49 |
 | What to Expect: Eating Well When You're Expecting
Brand: Workman Publishing Company
Announcing <i>Eating Well When You're Expecting</i>, providing moms-to-be with a realistic approach to navigating healthily and deliciously through the nine months of pregnancy—at home, in the office, over the holidays, in restaurants. Thorough chapters are devoted to nutrition, weight gain, food safety, the postpartum diet, and how to eat when trying to conceive again. And, very exciting, the book comes with 150 contemporary, tasty, and healthy recipes that feed mom and baby well, take little time to prepare, and are gentle on queasy tummies. <br> <br> A departure from its predecessor, <i>What to Eat When You’re Expecting</i>, which has 976,000 copies in print, <i>Eating Well </i>loses the whole-wheatier-than-thou attitude, and comes with a light, reader-friendly tone while delivering the most up-to-date information. At the heart of the book are hundreds of pressing questions every mother-to-be has:<i> Is it true I shouldn’t eat any food cooked with alcohol? Will the caffeine in coffee cross into my baby’s bloodstream? Help!—I’m entering my second trimester, and I’m losing weight, not gaining. Is all sushi off limits? How do I get enough calcium if I’m lactose intolerant? I keep dreaming about a hot fudge sundae—can I indulge?</i> Guess what: the answer is yes. | *$6.25 |
 | The Instinct Diet: Use Your Five Food Instincts to Lose Weight and Keep it Off
Brand: Workman Publishing Company
Satisfying our hardwired instincts has been critical to our survival for as long as we have been human. That's why we <i>eat when food is available, choose the most calorie-dense foods, and hate the feeling of hunger.</i> Today, these same drives are leading millions down the path of obesity. But Dr. Susan B. Roberts, an internationally recognized nutrition researcher at Tufts University, shows how to turn our food instincts into an engine for permanent, healthy weight loss.<br> <br> <i>The Instinct Diet</i>—the "I" diet—is a pleasure to follow: a diet based on impeccable research, a diet where the dieter never goes hungry, a diet that's unequivocally healthy, thoroughly grounded in the metabolic, genetic, and psychological workings of the human body. Essentially, it shows how you can control the controls. Through its focus on delicious, deeply satisfying dishes like Orange Crumbed French Toast, Pork and Lemongrass Soup, Watercress and Citrus Salad with Parmesan Toast, and Chocolate Bread Pudding, plus proven behavioral modifications (Dr. Roberts is a professor of nutrition <I>and</I> professor of psychiatry), the diet is a fat-burning marvel. At Tufts, 85 percent of participants in Dr. Roberts' research program lost 10 to 50 pounds in the first six months, and 90 percent of them kept the weight off for at least a year. <i>The Instinct Diet</i> shares everything learned by Dr. Roberts over 17 years and more: better ways to lose weight whatever you eat; also a three-stage diet plan; over 100 recipes; eight weeks of menus (with vegetarian and "non-cook" options throughout); and dozens of ideas and strategies for how to retrain our bodies—how to combat the "Gulping Syndrome," use the "Sandwich Technique," why tapping your forehead is an emergency measure to reduce food cravings, and more. | *$5.99 |
 | Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes
Brand: Workman Publishing Company
The New Yorker said it best: "For aspiring gourmets of the grill, there is only one book: The Barbecue! Bible." An IACP/Julia Child Cookbook Award-winner with over 210,000 copies in print, The Barbecue! Bible is Steven Raichlen's highly successful, far-reaching version of Grilling 101. <P>Well, now comes Grilling 201-the grilling guru's seminar in the flavor boosters, dry and wet, that give grilled food its character, personality, and soul. Echoing the master book in its energetic design and in-depth perspective, Barbecue Sauces, Rubs, and Marinades presents over 200 recipes for global flavoring techniques. There are rubs and spice mixes: Memphis Rub, Chesapeake Fish Powder, Santa Fe Spice Mix, Bombay Blast, Powdered Hellfire. Marinades and spice pastes: Moroccan Charmoula, Gaucho Beef Marinade, Thai Lemon Chili Marinade, Yucatan Black Recado. Plus sauces and salsas, mops, bastes, and butters, ketchups, mustards, chutneys, and relishes. The author gives a quick overview of barbecue essentials, explains what each flavoring technique does and how it works with different recipes and ingredients, and offers dozens of grilling and cooking tips-including how to build your own signature barbecue sauce. You'll graduate to a new level of grilling expertise. | *$5.94 |
 | Ben & Jerry's Homemade Ice Cream & Dessert Book
Brand: Workman Publishing Company
Ben & Jerry's Homemade Ice Cream & Dessert Book offers fans more than 90 recipes that are easy to make with even an unsophisticated ice-cream maker. The book is spiced with bright, quirky illustrations in full color. | *$5.40 |
 | Chocolate from the Cake Mix Doctor
Brand: Workman Publishing Company
The Cake Mix Doctor goes chocolate! Anne Byrn brings her proven prescription for doctoring cake mix to an ingredient that inspires love bordering on obsession. <P>It's a marriage made in baker's heaven-150 all-new, all-easy recipes for cakes, starring the ingredient that surpasses all other flavors, including vanilla, by a 3-to-1 margin, and that Americans consume to the tune of 2.8 billion pounds a year. Starting with versatile supermarket cake mixes and adding just the right extras-including melted semisweet chocolate bars, chocolate chips, or cocoa powder, plus fresh eggs or a bit of buttermilk, dried coconut, mashed bananas, or instant coffee powder-a baker at any level of experience can turn out dark, rich, moist, delicious chocolate layer cakes, time and again. Not to mention sheet cakes, pound cakes, cupcakes and muffins, cheesecakes, cookies, brownies, and bars. Rounding out the book are 38 all-new homemade frostings and fillings, and a full-color insert showing every cake in the book. | *$4.98 |
 | The G.I. Diet: The Easy, Healthy Way to Permanent Weight Loss
Brand: Workman Publishing Company
<P>Why was this a #1 bestseller in Canada in 2002? Because it is an easy-to-follow, easy-to-stick-to, truly healthy approach to eating that is based on the Glycemic Index, the original science behind The Zone Diet, but eliminates that diet's complexity and tendency to leave dieters wanting more. If you can understand a traffic light, you can understand this diet--and lose weight permanently without feeling hungry, counting calories, or jeopardizing your health. If a food is in the green column, eat it. If it's in the red column, avoid it. And if it's in the yellow column, proceed with caution. Take bread, for example. White bread, with its high G.I. number, is red-because it's so highly processed the body digests it quickly, resulting in a spike in blood sugar, a release of insulin, potential storage as fat, and a quick return of the hungry feeling. Low-G.I. 100% stone-ground whole-wheat bread is green-the body takes a while to digest it, with no spike in blood sugar and a much longer feeling of satiety. Green, yellow, red: It's all here, with a full explanation of how the diet works, plus ratings for breakfast, lunch, dinner, snacks, eating out or eating in. Includes some recipes, snack ideas, a shopping list, and tips on dining out.</P> | *$18.95 |
 | BBQ USA: 425 Fiery Recipes from All Across America
Brand: Workman Publishing Company
Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. <P>In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky). | *$13.03 |
 | The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet
Brand: Workman Publishing Company
A cookbook with a conscience, from an author who knows the world of responsible eating as well as anyone. Is cage-free the same as free-range? Is grass-fed worth the price? What’s better: farmed salmon or wild? Organic salad that’s been shipped across the country, or local salad grown with pesticides? To nuke leftovers in the microwave or crank up the oven? Myra Goodman—co-owner of Earthbound Farm, the country’s largest producer of organic produce and other products, inspiration behind the Earthbound Farmstand Café, and author of<i> Food to Live By</i>—now brings both sides of the dinner dilemma together by showing us what to shop for, and how to cook it.<br><br><i>The Earthbound Cook</i> turns dilemma into joy—in full-color. It pairs 250 sumptuous recipes with all the information cooks need to make greener, smarter choices. Here is Pork Chile Verde, Beef Tenderloin with Brandy Mushroom Sauce, Chicken Puttanesca—plus how to make the most eco-friendly meat choices and how to decode the labels on poultry and eggs. Vegetarian entrees such as Roasted Cauliflower Tart and Rigatoni with Eggplant and Buffalo Mozzarella for that one day a week we should abstain from meat. Salads (Escarole with Walnuts, Dates, and Bacon, Farro Salad with Edamame and Arugula) and sides (Carrot Risotto) and all the facts about the benefits of eating organically. And fish of course—Coconut-Crusted Salmon, and why to choose wild whenever possible.<br><br>No sacrifices here—doing the right thing has never looked, sounded, or tasted better. Or been easier. <br><br><br> | *$12.45 |
 | 660 Curries
Brand: Workman Publishing Company
Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And <i>660 Curries</i> is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines.<br> <br> Presented by the IACP award–winning Cooking Teacher of the Year (2004), Raghavan Iyer, <i>660 Curries</i> is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavors—the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizers—Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce—and main courses—Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes—Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes—Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes—Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs.<br> <br>curry, n.—any dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs. | *$11.40 |
 | The World's Healthiest Foods, Essential Guide for the Healthiest Way of Eating
Brand: World's Healthiest Foods
George Mateljan's new book takes healthy eating to a whole new level. It presents a unique nutrient-rich approach to the "Healthiest Way of Eating" with 500 Mediterranean-style recipes, most of which take 7 minutes or less to prepare. This book answers the question about what to eat to keep healthy. It focuses on the World's Healthiest Foods, 100 delicious foods that are nutrient-rich, providing the maximum number of nutrients for the least amount of calories. The book is an inspiration not only for those who want to achieve vibrant health and energy but for those who also want a healthier way to lose weight by making the World's Healthiest Foods the foundation of their "Healthiest Way of Eating." The World's Healthiest Foods are among the most flavorful foods in the world - so you can now eat healthier without sacrificing taste! George also explains why it is not any more expensive to eat healthy. The book complements the material on the whfoods.org website with innovative new ways to maximize the nutritional value of the World's Healthiest Foods and minimize preparation time using quick and easy recipes that anyone can make. | *$24.32 |
 | Chicago Cubs Cookbook: All-Star Recipes from Your Favorite Players
Brand: Wrigleyville Sports
Ok, Cubs fans, what should you try first, Ryan Theriot's favorite jambalaya or Lou Piniella's chicken salad? Maybe you have a sweet tooth and want to make the Ricketts' own family sugar cookies? How about some Hall of Fame chicken tacos from Ryne Sandberg or ginger pork, courtesy of Japanese outfielder Kosuke Fukudome? They're all here in this one of a kind cookbook, with dozens of other recipes from current and former Cubs players, coaches, broadcasters as well as signature recipes from some of Chicago's leading restaurants. <br><br>Proceeds from the book benefit the Dempster Family Foundation which provides support to charities and organizations that help children with DiGeorge Syndrome and other illnesses through monetary grants, programs and increased community awareness. | *$9.90 |
 | Complete Guide to Home Canning and Preserving
Brand: www.bnpublishing.net
Practical, easy-to-follow guide contains virtually everything consumers need to know about home canning: how to select, prepare, and can fruits, vegetables, poultry, red meats and sea foods; how to preserve fruit spreads, fermented foods, and pickled vegetables; how to prepare foods for special diets, and much more. | *$12.83 |
 | Chicken: The Dangerous Transformation of America's Favorite Food (Yale Agrarian Studies Series)
Brand: Yale University Press
<DIV>Anthropologist Steve Striffler begins this book in a poultry processing plant, drawing on his own experiences there as a worker. He also reports on the way chickens are raised today and how they are consumed. What he discovers about America’s favorite meat is not just unpleasant but a powerful indictment of our industrial food system. The process of bringing chicken to our dinner tables is unhealthy for all concerned—from farmer to factory worker to consumer.</P>The book traces the development of the poultry industry since the Second World War, analyzing the impact of such changes as the destruction of the family farm, the processing of chicken into nuggets and patties, and the changing makeup of the industrial labor force. The author describes the lives of immigrant workers and their reception in the small towns where they live. The conclusion is clear: there has to be a better way. Striffler proposes radical but practical change, a plan that promises more humane treatment of chickens, better food for the consumer, and fair payment for food workers and farmers.</P></DIV> | *$9.98 |
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