 | The French Laundry Cookbook
Brand: Artisan
Thomas Keller, chef/proprieter of the French Laundry in the Napa Valley—"the most exciting place to eat in the United States," wrote Ruth Reichl in <em>The New York Times</em>—is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses.<br> <br> Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. <br> <br> From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, <em>The French Laundry Cookbook</em> captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. <br> <br> One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience the Wine Spectator described as "as close to dining perfection as it gets." | *$22.94 |
 | Beyond the Great Wall: Recipes and Travels in the Other China
Brand: Artisan
WINNER OF THE 2009 JAMES BEARD FOUNDATION INTERNATIONAL COOKBOOK AWARD<br><br>WINNER OF THE 2009 IACP BEST INTERNATIONAL COOKBOOK AWARD<br><br>A bold and eye-opening new cookbook with magnificent photos and unforgettable stories.<br><br>In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang, the steppelands of Inner Mongolia, and the steeply terraced hills of Yunnan and Guizhou. The peoples who live in these regions are culturally distinct, with their own history and their own unique culinary traditions. In <i>Beyond the Great Wall</i>, the inimitable duo of Jeffrey Alford and Naomi Duguid—who first met as young travelers in Tibet—bring home the enticing flavors of this other China.<br><br> For more than twenty-five years, both separately and together, Duguid and Alford have journeyed all over the outlying regions of China, sampling local home cooking and street food, making friends and taking lustrous photographs. <i>Beyond the Great Wall</i> shares the experience in a rich mosaic of recipes—from Central Asian cumin-scented kebabs and flatbreads to Tibetan stews and Mongolian hot pots—photos, and stories. A must-have for every food lover, and an inspiration for cooks and armchair travelers alike. | *$21.09 |
 | Big Sky Cooking
Brand: Artisan
The West has a permanent pull on the American psyche. It's the place where the prairie meets the mountains, the mountains meet the sky, and the sky goes on forever. It's the home of our legends, our heroes and outlaws, our romanticized past.<br> <br> Meredith and Tom Brokaw could feel the attraction all the way from their home in New York City. Native South Dakotans, they had settled into a frenetic Manhattan lifestyle, tempered by frequent visits to Montana, until Tom could no longer resist. He convinced Meredith to join him in buying a ranch north of Yellowstone. Meredith, in turn, convinced her friend, passionate cook Ellen Wright, to come and discover for herself the bounty of the region—its trout, bison, and elk; locally raised poultry; native fruits and vegetables. The result is <i>Big Sky Cooking</i>, a personal story of this Montana experience told through delicious recipes and menus, charming reflections, and glorious color photographs.<br><br> Nearly one hundred recipes, from new dishes to family standbys to reinterpreted classics, are organized into twenty menus that let you dip into the western lifestyle for any occasion: from a sunrise breakfast with eggs straight from the chicken coop to a picnic on the fly, from a rodeo dinner to a moonlight supper under the stars. The food is straightforward, unpretentious fare, as honest as Montanans and guaranteed to make every hour of the day an opportunity to enjoy the good life. <br><br> Along the way you'll be introduced to the region's charms: its slow rhythms, its work ethic, the influences of the ancient people and European settlers who formed the present-day state, the "neighbors" who live two hours away, the glow at dusk that's so extraordinary it has its own name. | *$19.10 |
 | Seven Fires: Grilling the Argentine Way
Brand: Artisan
A trailblazing chef reinvents the art of cooking over fire.<br><br>Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats. <br><br>The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. <i>Seven Fires </i>is a must for any griller ready to explore food's next frontier.<br> | *$18.90 |
 | Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food
Brand: Artisan
There are some places worth traveling to just for the food: Rome, Venice . . . and now, Birmingham, Italy.<br><br> In this companion to his first, best-selling cookbook, the beloved Southern chef Frank Stitt travels to Italy and brings the best of Mediterranean cuisine back home. To Stitt's mind, the two regions—Italy and the American South—share commonalities. Both native cuisines have a tradition of turning humble ingredients—ground corn, bitter greens, cured pork, the daily catch—into poetry on the plate. And as the chef points out in his lively introduction to the book, this is elemental cooking based on the purity and simplicity of the freshest and finest ingredients.<br> <br> Yet leave it to Stitt to make Italian cuisine his own. "There's no Pompano in Venice, but ours, fresh from Apalachicola, fits into the <i>cartoccio</i> (Italian fish stew) perfectly; our Chilton County white peaches are squeezed by hand for a bellini; our wild Gulf shrimp, oysters, crab, and fish are easily a match for their Mediterranean equivalents," Stitt writes. This appealing new cookbook includes the best of the Southern-influenced Italian recipes he has served at his Birmingham, Alabama, restaurant Bottega Restaurant and Café, for the last two decades—the Tomato Chutney and Roasted Sweet Pepper Pizza, Lamb Shanks with Sweet Peas and Mint, and fabulous desserts including Zabaglione Meringue Cake. Accompanied by sweet recollections of his journeys to Italy, this inspiring and accessible cookbook proves once again why the novelist Pat Conroy calls Stitt "the best chef in America." | *$18.81 |
 | Bittersweet: Recipes and Tales from a Life in Chocolate
Brand: Artisan
It is hard, today, to imagine a time when the word bittersweet was rarely spoken, when 70 percent of the chocolate purchased by Americans was milk chocolate. Today's world of chocolate is a much larger universe, where not only is the quality better and variety wider, but the very composition of the chocolate has changed. <br> <br> To do justice to these new chocolates, which contain more pure chocolate and less sugar, we need a fresh approach to chocolate desserts—a new kind of recipe—and someone to crack the code for substituting one chocolate for another in both new and classic recipes. Alice Medrich, the "First Lady of Chocolate," delivers.<br> <br> With nearly 150 recipes—each delicious and foolproof, no matter your level of expertise—<em>BitterSweet</em> answers every chocolate question, teaches every technique, confides every secret, satisfies every craving. You'll marvel that recipes as basic as brownies and chocolate cake, mint chocolate chip ice cream and chocolate mousse, can still surprise and excite you, and that soufflés, chocolate panna cotta, even pasta sauces can be so dramatically flavorful.<br> <br> For the last thirty years, Alice Medrich has been learning, teaching, and sharing what she loves and understands about chocolate. <em>BitterSweet</em> is the culmination of her life in chocolate thus far: revolutionary recipes, profound knowledge, and charming tales of a chocolate life. | *$18.77 |
 | A Platter of Figs and Other Recipes
Brand: Artisan
Forget about getting back to the land, David Tanis just wants you to get back to the kitchen<br><br> For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant where he has worked alongside Alice Waters since the 1980s in creating a revolution in sustainable American cuisine. The other six months, Tanis lives in Paris in a seventeenth-century apartment, where he hosts intimate dinners for friends and paying guests, and prepares the food in a small kitchen equipped with nothing more than an old stove, a little counter space, and a handful of wellused pots and pans.<br><br> This is the book for anyone who wants to gather and feed friends around a table and nurture their conversation. It’s not about showing off with complicated techniques and obscure ingredients. Worlds away from the showy Food Network personalities, Tanis believes that the most satisfying meals—for both the cook and the guest—are invariably the simplest.<br><br> Home cooks can easily re-create any of his 24 seasonal, market-driven menus, from spring’s Supper of the Lamb (Warm Asparagus Vinaigrette; Shoulder of Spring Lamb with Flageolet Beans and Olive Relish; Rum Baba with Cardamom) to winter’s North African Comfort Food (Carrot and Coriander Salad; Chicken Tagine with Pumpkin and Chickpeas). Best of all, Tanis is an engaging guide with a genuine gift for words, whose soulful approach to food will make any kitchen, big or small, a warm and compelling place to spend time. | *$18.43 |
 | On the Line
Brand: Artisan
Take one top New York restaurant, add danger, drama, and dialogue, toss in their best recipes, and you have a cooking classic.<br><br> How does a 4-star restaurant stay on top for more than two decades? In <i>On the Line</i>, chef Eric Ripert takes readers behind the scenes at Le Bernardin, one of just three New York City restaurants to earn three Michelin stars. Any fan of gourmet dining who ever stole a peek behind a restaurant kitchen's swinging doors will love this unique insider's account, with its interviews, inventory checklists, and fly-on-the-wall dialogue that bring the business of haute cuisine to life.<br> <br> From the sudden death of Le Bernardin's founding chef, Gilbert Le Coze, to Ripert's stressful but triumphant takeover of the kitchen at age 29, the story has plenty of drama. But as Chef Ripert and writer Christine Muhlke reveal, every day is an adventure in a perfectionistic restaurant kitchen. Foodies will love reading about the inner workings of a top restaurant, from how a kitchen is organized to the real cost of the food and the fierce discipline and organization it takes to achieve culinary perfection on the plate almost 150,000 times a year.<br> <br> Meanwhile, Le Bernardin's modern French cuisine, with its emphasis on seafood, comes to life in sophisticated recipes, including Striped Bass with Sweet Corn Puree, Grilled Shishito Peppers, Shaved Smoked Bonito, and Mole Sauce, and Pan-Roasted Cod with Chorizo, Snow Peas, Piquillo Peppers, and Soy-Lime Butter Sauce. | *$18.43 |
 | A Return to Cooking
Brand: Artisan
The greatest work by one of the world's most renowned chefs—returns in paperback.<br><br>Spontaneous meals at home with friends form the foundation of this dazzling collection of recipes that are easy enough for novices yet so inspired they could be restaurant-worthy. The result of a rare sabbatical from this famed chef's 4-star kitchen, <i>A Return to Cooking</i> is "an unprecedented look at the creative process of one of the world’s best chefs" (Anthony Bourdain) as Eric Ripert prepares simple meals for friends in different locations, using ingredients at hand.<br><br>Expect to be enchanted by Eric's lack of pretense and his irrepressible joie—a chef who likes American mayonnaise and alphabet pasta, but can also lecture on subjects as diverse as the power of vinaigrette and the merits of Tabasco, shallots, and coconut milk. And every bit as fascinating is the bird's-eye view of the magic that occurs when decades of cooking experience coalesce with the forces of a chef's intuition.<br> | *$15.10 |
 | Tavern on the Green
Brand: Artisan
A glorious celebration of the legendary eating spot in Manhattan's Central Park.<br> <br> Nestled in Central Park, one of the most fabulous settings imaginable, Tavern on the Green has been dazzling generations of New Yorkers and visitors with its inventive, eclectic menu and playful decor. Some 700,000 guests dine every year at this one-of-a-kind restaurant, which has also played host to countless weddings and birthday parties, Broadway opening nights and glamorous afterparties, and many other memorable events.<br><br> This enchanting souvenir volume captures all of Tavern on the Green's rich history— from its origins in the 1870s as a shelter for the sheep that grazed in the nearby Sheep Meadow to its reincarnation as a restaurant in the 1930s and rebirth in the 1970s as the glistening jewel of the great restaurateur/showman Warner LeRoy.<br> <br> Now, for the first time, Tavern's memorable food—including their Grilled Butterflied Leg of Lamb with Red Wine-Garlic Butter, Roasted Prosciutto-Wrapped Scallops, Marathon Pasta (served each year on the eve of the New York race), and Sliced Duck Breasts with Shallot-Ginger Glaze—can be made at home. Menus and entertaining and decorating tips show readers how to impress guests for any special occasion. With beautiful photography and charming stories about many of the boldface names who've eaten at Tavern over the years (Madonna, Reggie Jackson, Rudolph Giuliani, John Gotti, Brooke Astor, and more), this keepsake is the perfect gift for the many tourists who've had the time of their life there, as well as for New Yorkers looking to bring the unforgettable experience home. | *$14.95 |
 | In The Sweet Kitchen: The Definitive Baker's Companion
Brand: Artisan
This professional-quality, 704-page reference was singled out by the International Association of Culinary Professionals as the best cookbook of the year in 2000, in addition to being chosen as the best book of its category (Bread, Other Baking and Sweets). <P>What makes a book that special and that deserving? It's the wealth of information, the experienced voice, the eagerness to share. Celebrated pastry chef Regan Daley unravels the mystery of the baking process, explaining the "how" and "why" behind the components that go into making the perfect dessert, and provides the tools and information home bakers need to create delicious recipes of their own-in their own sweet kitchens. Includes 140 of Regan's favorite recipes. | *$14.89 |
 | Kitchen of Light: The New Scandinavian Cooking
Brand: Artisan
This charming and personal exploration of Scandinavian food and culture from one of public television's most charismatic cooks engages readers with personal anecdotes and flavorful recipes. Andreas shows the best way to cure gravlaks, make butter, prepare a poached salmon feast, and flambé a pork tenderloin with Scandinavia's favorite spirit aquavit. He shares his passion for traditional recipes such as Pork Rib Roast with Cloves, Mashed Rutabaga, and Norwegian Pancakes filled with berries.<br> <br> In <i>Kitchen of Light</i> readers are transported to Viestad's Norway—fishing for cod, halibut, and salmon; gathering chanterelles, porcini, and wild berries. More than 100 recipes emphasize fresh, simple ingredients in delicious and elegant dishes such as Pepper-Grilled Oysters and Scallops and Roast Dill-Scented Chicken with Leeks and Potatoes. This inspired cookbook, a companion to the public television series <i>New Scandinavian Cooking</i>, is perfect for home cooks, armchair travelers, cultural food enthusiasts, and anyone who yearns for the simple life. | *$13.96 |
 | Pure Dessert
Brand: Artisan
<strong>A refreshing change in every respect </strong><br> <br> When you are working with great ingredients, you want to keep it simple. You don’t want to blur flavor by overcomplicating. This is why <em>Pure Dessert</em>, from the beloved Alice Medrich, offers the simplest of recipes, using the fewest ingredients in the most interesting ways. There are no glazes, fillings, or frostings—just dessert at its purest, most elemental, and most flavorful. <br> <br> Alice deftly takes us places we haven’t been, using, for example, whole grains, usually reserved for breads, to bring a lovely nutty quality to cookies and strawberry shortcake. Pound cake takes on a new identity with a touch of olive oil and sherry. Unexpected cheeses make divine soufflés. Chestnut flour and walnuts virtually transform meringue. Varietal honeys and raw sugars infuse ice creams and sherbets with delectable new flavor.<br> <br> Inspired choices of ingredients are at the heart of this collection of entirely new recipes: sesame brittle ice cream, corn-flour tuiles with tangy sea salt and a warming bite of black pepper, honey caramels, strawberries with single-malt sabayon. <br> <br> To witness Alice’s idea-stream as she describes how she arrived at each combination is to instantly understand why three of her books have won Best Cookbook of the Year. She’s an experimenter, tinkerer, and sleuth, fascinated with trial and error, with the effects of small changes in recipes, exploring combinations tirelessly and making remarkable discoveries. Does cold cream or hot cream do a better job coaxing out the flavor of mint leaves or rose petals? Why is it that dusting a warm brownie with spices gives it an enticing aromatic nose, whereas putting the spice in the batter blurs the chocolate flavor? Do cooked strawberries or raw make for the better sorbet? <br> <br> Loaded with advice and novel suggestions, with great recipes and eye-catching, full-color photographs that show off these simple, straightforward desserts, <em>Pure Dessert</em> is an education and a revelation. Thank you, Alice! | *$13.74 |
 | Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill
Brand: Artisan
R. W. Apple, Jr., of <i>The New York Times</i> credits third-generation Alabamian Frank Stitt with turning Birmingham into a "sophisticated, easygoing showplace of enticing, southern-accented cooking." His southern peers think his cooking may have a more profound sense of place than any of theirs. His food is rustic and homey, but sophisticated in method.<br><br>Now, Alabama's favorite son has written a long-awaited cookbook that features his enticing Provençal-influenced southern food. More than 150 recipes range from the traditional--Spicy Green Tomato and Peach Relish, Spoonbread, and Pickled Shrimp--to the inspired--Slow-Roasted Black Grouper with Ham and Pumpkin Pirlau and Pork Loin with Corn Pudding and Grilled Eggplant. Desserts such as Bourbon Panna Cotta and Sweet Potato Tart with Coconut Crust and Pecan Streusel elevate the best of the South for cooks everywhere. | *$13.47 |
 | Seductions of Rice
Brand: Artisan
From the James Beard Cookbook of the Year Award-winning authors of Flatbreads and Flavors and Hot Sour Salty Sweet comes the paperback edition of what Cookbook Digest calls "the perfect book on rice. It is a beautiful, comprehensive, and altogether fascinating overview of this ancient grain." <P>With a depth of passion and experience and an ability to embrace and convey richness of place and taste, Jeffrey Alford and Naomi Duguid embarked on an excursion to find the world's most essential and satisfying food. Along the way, they experienced firsthand dozens of varieties of rice that offer unimaginable subtleties of taste, as well as a staggering array of foods to accompany them, all providing simple ways to get flavor and variety on the table. SEDUCTIONS OF RICE is the glorious result: two hundred easy-to-prepare dishes from the world's great rice cuisines, illuminated by stories, insights, and more than two hundred photographs of people, places, and wonderful food. | *$12.47 |
 | Essentials of Cooking
Brand: Artisan
In this unrivaled guide, one of America's most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. Now in a paperback edition, ESSENTIALS OF COOKING will help unravel the mysteries of the method and provide practical application on the spot. <P>Each technique is further explained in terms of what it does to the taste of the food: What happens if you cook a fish in butter versus oil? Why does roasting make vegetables taste so good? How do you decide whether you want to make a chicken stew or sauté? <P>Here are the answers to just about every cooking question from the simple to the sublime: how to boil an artichoke, cook a soft-boiled egg, and even butcher a whole saddle of lamb. Knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master. | *$12.41 |
 | Fandango: Recipes, parties, and license to make magic
Brand: Artisan
Sandy Hill is rich in imagination, style, taste, and experience. She has climbed the highest peak on every continent. She has kayaked the Arctic and ridden across the Masai Mara in Kenya on horseback. She owns a vineyard in California, and she throws parties that are the talk of whatever town she's in.<br /><br />Memorable entertaining, for her, is not about the easy this and store-bought that—if it's simple, why bother? It's about inspiration and preparation, about making every occasion as grand as you would if it were the last thing you'd ever do. To that end, she engages her full imagination, rolls up her sleeves, asks her guests to be co-conspirators, and creates gutsy, one-of-a-kind events of all sizes and shapes at her ranch in wine country.<br /><br />The results range from the intimate to the ultimate: rowboat suppers for two and July Fourth blowouts for hundreds; Mexican luncheons to celebrate the harvest and feasts honoring Hindu gods; treasure hunts; poetry readings, grape picking and wine tastings; bachelor parties and wedding picnics; and bona fide holidays such as Father's Day, Halloween, Thanksgiving, and Christmas as you've probably never imagined they could be. These are parties at which the energy flows both ways, from prepared and inspired hostess to willing and active guest, where people sing or cook or ride for their supper, then talk about it for years to come.<br /><br />But for all these parties' grand gestures, they're not about precious perfection. The decorations and menus are real and re-creatable. The recipes, 125 in all, run the gamut from new twists on traditional American and Mexican food to rustic Italian, Spanish, Indian, and Scottish, and each is paired with a specific wine, beer, or cocktail. And while you may never have an elephant on hand to give your guests rides at a party, there's nothing to stop you from equally singular flights of imagination, from guests in costume to colorful table linens or the sheer beauty of a natural backdrop. So go on, dream a grand party, with <i>Fandango</i> as your guide. | *$10.65 |
 | Vegetable Love
Brand: Artisan
Barbara Kafka has been shaping the way America cooks for three decades. She’s doing it again. <br><br>With her customary originality, thoroughness, and passion for great cooking, Barbara Kafka has created the cook’s ultimate vegetable resource: 750 original recipes showcasing everything she adores about the vegetable world, from the lowly green bean to the exotic chrysanthemum leaf—even stretching the definition to include potatoes, mushrooms, and avocados just because she’s crazy mad for them. <br><br>Her love of vegetables shows in every dish, each impeccably researched, consistently foolproof, and put to the Kafka taste test. Among these delectable dishes are dozens of essays, including personal reflections on the garden and migrations in the vegetable world, for example; all are erudite and unfailingly entertaining. <br><br> Kafka’s book within a book—an at-a-glance, we’ve-done-all-the-work-for-you Cook’s Guide—provides practical, encyclopedic information on how to buy, measure, substitute, and prepare every food that ever called itself a vegetable. | *$10.00 |
 | Napkins with a Twist: Fabulous Folds with Flair for Every Occasion
Brand: Artisan
As sweet as a love note, as welcome as a holiday, as easy as pie.<br><br> Take simple squares of cloth, succinctly written directions, and clearly photographed steps and create fantastic napkin folds that transform your table into a showpiece.<br><br> Mixing whimsy and elegance, celebrity event designer David Stark fashions stylish setups for every occasion. In <i>Napkins with a Twist</i>, Stark turns his unerring eye to the art of the perfect table setting, focusing on the quick, inexpensive, and creative.<br><br> From everyday to evening, children's parties to black-tie affairs, a clever napkin fold turns any gathering into a memorable event. Classic folds such as the Tuexedo Fold, together with Stark's own innovative designs—including the wildly fun Fortune Cookie and Sushi Roll folds—make setting the table a no-brainer.<br><br> Folds from Buckingham Palace and the Kennedy White House, New York's Pierre and Napa Valley's French Laundry, reveal how royalty, the rich and famous, the world's legendary restaurants, all put just the right touches on their signature starched linens.<br><br> Along with its array of napkin folds, <i>Napkins with a Twist</i> spills over with useful tips, how-to lists, etiquette reminders, table settings, and surprising suggestions for how a napkin fold can become the starting point for designing an entire occasion. | *$1.15 |
 | The Young Man and the Sea : Recipes and Crispy Fish Tales from Esca
Brand: Artisan/Workman Publishing Company
Seafood genius Dave Pasternack achieved national fame in 2000, when he served his first plate of pristine raw fish sprinkled with crunchy sea salt and fresh citrus juice, adding the word <em>crudo</em>—Italian-style sushi—to the American culinary lexicon. And here is his much anticipated first book, a celebration of the fresh flavors of the sea, Italian-style, featuring: <ul> <li>A full chapter on crudo such as Albacore with Caperberries, Nantucket Bay Scallops with Lemon and Chervil, and Two-Minute Cherrystone Clam Cerviche</li> <li>Groundbreaking pastas like Dave's brilliant invention Rigatoni with Tuna Bolognese, the definitive Linguine with Clams, Pancetta, and Red Pepper Flakes, the luxurious Spaghetti with Lobster and Chiles, and the ultrasimple Fettucine with Rock Shrimp, Corn, and Jalapeño.</li> <li>Salads such as Grilled Tuna with Artichokes, soups like Zuppa di Pesce Amalfitano, and starters that include Grilled Sardines with Caponata.</li> <li>Gills on the grill—Sicilian-Style Swordfish, Tuna on a Plank, and Salmon with Figs, Saba, and Watercress</li> <li>Pan-fried favorites like Monkfish with Sautéed Wild Mushrooms and Chestnuts, and regal roasts such as Pan-Roasted Cod with Spinach and Clementines</li> <li>The crispiest Fritto Misto or Steamers with Caper-Tarragon Aioli</li> <li>Tantalizing shellfish such as Fried Soft-Shell Crabs with Ramps or Baked Clams with Italian-Style Bread Crumbs and Horseradish</li> </ul> The more than one hundred recipes are at once inventive and comforting, complexly flavored yet simply prepared. And they are accompanied by the stories of an impassioned fisherman, the tips and advice of a singularly expert authority, creating a masterpiece in the field. | *$3.33 |
 | The Candida Control Cookbook: What You Should Know and What You Should Eat to Manage Yeast Infections (New Revised & Updated Edition)
Brand: Aslan Publishing
Candida is a toxicity syndrome that affects millions of women, but the diet that doctors recommend to patients with this affliction severely restricts many of the foods that make life pleasurable - all sugars, most fresh fruits, milk and milk products, white rice, barley, wheat, most cheeses, all alcohol and fizzy drinks, mushrooms, coffee and most flours. When Gail Burton, a gourmet cook and former food writer from California learned how drastically her medical condition limited her menu options, she wrote the book to help fellow sufferers reintroduce variety and taste into their otherwise bland diets - without sacrificing their health. She includes over 150 yeast-free gourmet recipes from appetizers to desserts, a food chart of problem and permitted foods, a 14-day menu planner, and lists of safe substitute products and sources, including manufacturers. | *$8.95 |
 | Where's Mom Now That I Need Her?: Surviving Away from Home
Brand: Aspen West Publishing
This books is full of hints about nutrition, grocery shopping, laundry and clothing care, first aid, recipes for quick, easy meals, and lots more.<br><br>Also available in a Vinyl 3-Ring Binder version. (ISBN 0-9615390-03) | *$9.18 |
 | The Grilling Encyclopedia: An A-to-Z Compendium of How to Grill Almost Anything
Brand: Atlantic Monthly Press
<div>A practical, step-by-step guide to grilling over 250 different kinds of food—from vegetables, wild game, and all varieties of fish and fowl to the old standards: steaks, roasts, sausages (over 50 varieties), and hamburgers—with information on:<br>•·Selecting the best food to grill and preparing it<br>•The number of coals to use and the optimum fire temperature<br>•Using direct and indirect heat<br>•How to tell when the food is done<br>•Suitable marinades, sauces, side dishes, and beverages<br><br>A practical manual, intended for the home cook using the most readily available equipment, supplies, and ingredients, The Grilling Encyclopedia is a book that anyone can pick up, follow, and use to successfully prepare a fresh, tasty grilled meal.</div> | *$9.27 |
| | The Restaurant Manager's Handbook: How to Set Up Operate and Manage a Financially Successful Food Service Operation
Brand: Atlantic Pub Co
This best selling book is now in it's third edition! This comprehensive manual will show you how to set up, operate, and manage a financially successful food service operation. Complete with comprehensive charts, forms, including wine food & labor analysis, daily sales reports,spread sheet examples, and much more. Includes an extensive food service resource guide. | *$189.49 |
 | The Professional Bar & Beverage Managers Handbook: How to Open and Operate a Financially Successful Bar, Tavern and Night Club
Brand: Atlantic Publishing Company
A successful beverage operation is much more than top-shelf cocktails. In today’s market, whether running a stand-alone business or one incorporated into a restaurant, hotel or food service operation, the successful bar operator needs product and equipment knowledge, management savvy, marketing skills, insight into the latest trends, and, of course, a strong grasp of mixology. All this and more is detailed in this new inclusive guide. More than just recipes, it will show you step by step how to set up, operate and manage a financially successful beverage operation. This book is ideal for professionals in the hospitality field as well as newcomers who may be looking for answers to cost containment and training issues. There are literally hundreds of innovative ways demonstrated to streamline your bar or beverage operation. Existing operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, Web sites and operating and cost cutting ideas. The companion CD-ROM contains all the forms from the book for easy use in a PDF format, and a 100+ page business plan in Microsoft Word. | *$39.97 |
 | The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business
Brand: Atlantic Publishing Company
Do you need a comprehensive book on how to plan, start and operate a successful catering operation? This is it--an extensive, detailed manual that shows you step by step how to set up, operate and manage a financially successful catering business. No component is left out of this encyclopedic new book explaining the risky but potentially highly rewarding business of catering. Whether your catering operation is on-premise, off-premise, mobile, inside a hotel, part of a restaurant, or from your own home kitchen you will find this book very useful. You will learn the fundamentals: profitable menu planning, successful kitchen management, equipment layout and planning, and food safety and HACCP. The employee and management chapters deal with how to hire and keep a qualified professional staff, manage and train employees, and report tips properly in accordance with the latest IRS requirements. The financial chapters focus on basic cost-control systems, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning. You ll also master public relations and publicity, learn low-cost internal marketing ideas, and discover low-and no-cost ways to satisfy customers. One section of the book is devoted to home-based catering entrepreneurs. With low startup costs and overhead, a home-based catering business can be an ideal do-it-yourself part-or full-time business. Another section is for restaurateurs that wish to add catering to their restaurant operation. A successful restaurant s bottom line could be greatly enhanced by instituting catering functions in slow hours or down time. For example, many restaurants are closed on Saturday afternoons, so this would be an ideal time to create a profit by catering a wedding This book is also ideal for professionals in the catering industries, as well as newcomers who may be looking for answers to cost containment and training issues. There are literally hundreds of innovative ways demonstrated to streamline | *$35.00 |
 | How to Open & Operate a Financially Successful Personal Chef Business: With Companion CD - ROM
Brand: Atlantic Publishing Company
According to the U.S. Department of Labor one of the fastest growing segments of the food service business is providing professional personal chef services. Personal chefs can expect to make between $100 and $400 a day every day. Until recently having a chef prepare food for you and your family was considered a luxury for only the wealthy. Today, many individuals and families have discovered that a personal chef service is an affordable, timesaving, and healthy alternative to the stress and time constraints of working to put a wholesome, economical, and tasty meal on the table every night. A personal chef offers a professional service of meal preparation. A client's individual tastes drive the creation of their customized menu. These personalized meals are prepared either in the client s home or your catering kitchen and then packaged, labeled, possibly delivered, and stored in the refrigerator or freezer. Most services include complete grocery shopping, customized menu planning, and storage in oven/microwavable containers. Families in which both spouses work, singles and couples who work long, hard hours, seniors who would rather not or cannot cook anymore, gourmets who love to cook but who do not always have the time, and individuals that have medical conditions, such as wheat/gluten intolerance, milk or other sensitivities, diabetes, or high blood pressure, who require specialized meals will seek your services. This book will not teach you how to cook, although there are some sample menus. What you will learn is all the aspects of starting your business, pricing your products, marketing your business, and conducting your day-to-day business operations. This comprehensive new book will show you step-by-step how to set up, operate, and manage a financially successful personal chef business. The author has left no stone unturned in explaining the risky business of food service. The book covers the entire process of a personal chef business from startup to ongoing management in an easy to understand way, pointing out methods to increase your chances of success and showing you how to avoid the common mistakes that can doom a startup. The new companion CD-ROM contains all the forms used in the book in PDF format for easy use, as well as a detailed business plan, which will help you precisely define your business, identify your goals, and serve as your firm's résumé. The basic components include a current and pro forma balance sheet, an income statement, and a cash flow analysis. While providing detailed instructions and examples, the author leads you through finding a location that will bring success (in your home or a rented kitchen), managing and training employees, accounting and bookkeeping procedures, auditing, successful budgeting, and profit planning development, as well as thousands of great tips and useful guidelines. You also will learn how to draw up a winning business plan, how to set up computer systems to save time and money, how to hire and keep a qualified staff, how to generate high profile public relations, and how to keep bringing customers back. In addition, you will become familiar with basic cost control systems, profitable menu planning, successful kitchen management, equipment layout and planning, food safety and Hazard Analysis Critical Control Point (HACCP), low cost marketing ideas, and low and no cost ways to satisfy customers and build sales. This new book covers everything that many companies pay consultants thousands of dollars for. PCRs, as those in the business are nicknamed, will appreciate this valuable resource and reference it in their daily activities as a source for ready-to-use forms, Web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. | *$19.97 |
 | The Food Service Professionals Guide To: Waiter & Waitress Training: How To Develop Your Wait Staff For Maximum Service & Profit (The Food Service Professionals Guide, 10)
Brand: Atlantic Publishing Company (FL)
This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. <P>These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information. <P>The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won’t find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter. <P>Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You’ll be using your highlighter a lot! The best part aside from the content is they are very moderately priced. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended! | *$9.97 |
 | Finger Sandwiches: Easy Party Sandwiches for All Occasions (Tastefully Small)
Brand: Atlantic Publishing Company (FL)
If you think finger sandwiches are just for frilly tea parties, think again. This contemporary take on a classic theme sets the stage for any occasion, from baby showers to Super Bowl parties. From tiny twists on familiar favorites like Tea-Smoked Egg Salad Diamonds to striking originals like Beef, Apple, and Watercress Spirals, over fifty flavorful fillings and sandwich styles make this handy volume an indispensable resource. From simple knife-cut sandwiches built to impress in ten minutes or less to fancy layering and inlay techniques, this book s clear, easy instructions and beautiful illustrations take the guesswork out of creative entertaining and reveal the artistic cook s secret: what s beautiful is not necessarily hard to make! Each mouthwatering recipe includes time-saving tips and useful variations. Dramatic yet easy garnish and plating ideas include a sandwich bouquet, condiment designs, and more. Whether you re planning a simple luncheon, an elaborate buffet, or just dressing up drinks with the neighbors, these new sandwich combinations and presentation ideas are sure to impress all you serve. | *$9.87 |
 | How to Open a Financially Successful Bakery : With a Companion CD-ROM
Brand: Atlantic Publishing Company (FL)
The small bakeries that are popping up every where in this country can be started with a low investment compared to other food business, and can be highly profitable! This is the A-to-Z guide to making it in your own small bakery! Learn the expert tips, tricks, and a vast gold mine of crucial how-to information you just can't find anywhere else. This is a perfect book for entrepreneurs, schools, colleges and technical training centers. This detailed text contains all the information you will ever need to needed to start, operate, and manage a highly profitable bakery. <P>While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learn how to draw up a winning business plan (The Companion Cd Rom has the actual business plan you can use in MS Word tm.), how to buy and (sell) a bakery, basic cost control systems, profitable product planning, sample floor plans & diagrams, successful kitchen management, equipment layout and planning, food safety & HACCP, successful food & beverage management, legal concerns, sales and marketing techniques, pricing formulas, learn how to set up computer systems to save time and money, learn how to hire & keep a qualified professional staff, brand new IRS tip reporting requirements, managing and training employees, generate high profile public relations and publicity, learn low cost internal marketing ideas, low and no cost ways to satisfy customers and build sales, learn how to keep bringing customers back, accounting & bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines. Never before has so much practical information about the bakery business been offered in one book. <P>This is an ideal guide new for comers to the business as well as experienced operators. In addition to basic operational practices this book will demonstrate show how to: increase impulse sales and improve presentation, utilize merchandising fixtures and techniques, cross merchandising, point of purchase materials, how to develop a product sampling program. | *$22.88 |
 | The Professional Bartender's Handbook: A Recipe for Every Drink Known - Including Tricks and Games to Impress Your Guests
Brand: Atlantic Publishing Company (FL)
The Professional Bartender s Handbook is written for the professional bartender, but anyone can learn the simple tips and tricks this book provides. A copy belongs behind every bar, big or small. Whether running a stand-alone business or one incorporated into a restaurant, hotel, or food service operation, the successful bartender needs product and equipment knowledge and a strong grasp of mixology. The Professional Bartender s Handbook is more than a recipe guide. If you have ever wondered what ingredients were in your favorite drink, this book will teach you. With nearly 1,500 different cocktails, shooters, and even a non-alcoholic section, there is a drink (or two) for everyone. This new book is fun and easy to read. The recipes are in alphabetical order, along with suggested glassware, ingredients, and garnishes. You will learn tips and tricks, bar terminology, measurements, how to set up a bar, glassware, responsible serving issues, garnishes, bar games and tricks, famous toasts, and much more. You will learn the most popular brands of alcohol, as well as what wines complement your dinner selection. | *$11.99 |
 | Dessert Canapes: Bite-Size Sweets for Easy Entertaining (Tastefully Small)
Brand: Atlantic Publishing Company (FL)
What s more enticing than a mouthwatering, bite-sized dessert? A whole bunch to choose from! This one-of-a-kind book combines classic flavors with simple hors d oeuvre techniques to fashion more than fifty seductive petite sweets, from Cranberry Pear Bruschetta and Tiramisu Napoleons to Cheesecake Truffles and Passionfruit Ganache Oysters (complete with white chocolate pearls ). Each as beautiful as it is delicious, these small bites will satisfy the most discerning guest. Gorgeous color photos and watercolor illustrations complement over fifty deceivingly simple recipes, each with its own distinctive presentation. Garnishing ideas and recipe variations give you a palette of creative options to choose from, while clear, step-by-step instructions and time-saving tips make the most complex constructions a breeze. Most dishes can be made in advance with quick assembly prior to serving, promising stress-free success. Don t sweat the small stuff. Let Tastefully Small Dessert Canapés make your next cocktail party, tea, or dinner a memorable affair. Surprise your guests with not one great dessert but a plateful! | *$10.28 |
 | Food As Medicine: How to Use Diet, Vitamins, Juices, and Herbs for a Healthier, Happier, and Longer Life
Brand: Atria
<P> Did you know that blueberries can increase brain longevity? That kiwi fruit can be an excellent weapon for battling cancer and heart disease? That pears can help prevent fibroid tumors? <P> From Dr. Dharma Singh Khalsa, the bestselling author of <I>Meditation as Medicine,</I> comes a remarkable book that helps you achieve maximum health by eating well. Grounded in science, <I>Food as Medicine</I> is a pragmatic and accessible reference that sets readers on the right nutritional path. Dr. Khalsa then explains how to use natural organic juices and foods as medicine, and how food can help reverse the progress or diminish the symptoms of certain diseases, such as Alzheimer's and Hepatitis C. <P> Drawing on patient case histories, <I>Food as Medicine</I> outlines the seven principles of "The Khalsa Plan" for healthy eating, details ailment-specific nutritional plans, and lays out dozens of delicious recipes that promote overall well-being. After all, food is not only the original medicine -- it's the best medicine. | *$9.21 |
 | Superfoods: For Babies and Children
Brand: Atria
All parents want the best for their children, to give them the perfect start in life, and that includes the food they eat. However, choosing the freshest foods and preparing them in the most beneficial and appealing ways is not always an easy task. In <I>SuperFoods</i>, bestselling author Annabel Karmel shows you how to combine creativity with delicious ingredients in order to provide your child with a healthy foundation. You'll find recipes that not only taste great but also maximize the nutritional power of certain foods to boost your child's health and well-being. And Annabel, a mother of three who has written fourteen bestselling books on healthy food for children, knows better than anyone not only what children <I>should</i> eat but what children <I>will</i> eat. From advice on steaming carrots to detailed weekly menus for every stage of development, Annabel's unwavering expertise will teach parents how to provide the nutrition their children need. <P><P><I>SuperFoods</i> is both a cookbook and a reference manual, helping parents recognize the varied nutritional value in even the simplest foods. Eating by color -- Annabel's advice for choosing produce -- encourages parents to use foods in tempting combinations. With a focus on the basic components of your child's diet -- carbohydrates, proteins, and fats -- Annabel provides easy instructions for crafting balanced meals. <P><P><I>SuperFoods</i> will guide you through your child's first five years -- from first foods for your baby to tasty meals for fussy toddlers, from scrumptious lunch-box ideas for school-children to irresistible family suppers. Food is both nourishment and nutrition, and Annabel Karmel's <I>SuperFoods</i> puts fun back in the equation. <P><P><p align="center"><P><b>In addition to a variety of delicious recipes and invaluable advice, <I>SuperFoods</i> also includes:</b> <P><P><ul><P> <li>More than 130 recipes suitable for children of all ages -- from the best first foods to tasty family meals.</li><P> <li>Menu charts to help you plan ahead -- most recipes are suitable for freezing.</li><P> <li>Information on how to avoid food allergies and common childhood complaints such as colic, constipation, and eczema. Suggestions for healthy convenience foods to keep in the pantry.</li><P> <li>Tasty recipes that harness the power of SuperFoods to promote growth and energy and boost immunity and brain power.</li><P></ul><P><P>And much, much more!<P><P> | *$7.71 |
 | Lunch Boxes and Snacks: Over 120 healthy recipes from delicious sandwiches and salads to hot soups and sweet treats
Brand: Atria
Packing your child's lunch box doesn't have to mean another peanut butter and jelly sandwich and a bag of chips. Renowned children's cooking and nutrition expert Annabel Karmel shares more than 120 healthy, creative recipe ideas as well as time-saving hints and tips that will help you make a complete and nutritious lunch without increasing the chaos of your morning routine.<P><I>Lunch Boxes and Snacks</i> is packed with mouthwatering recipes that can boost your child's brainpower, increase energy, and strengthen the immune system. You'll find a wide range of delicious and easy lunch ideas, from Oriental Turkey Wraps, Individual Focaccia Pizzas, and Chicken Superfood Salad to Trail Mix Bars and Fruit on a Stick, that guarantee that your child will be the envy of the cafeteria.<P>In <I>Lunch Boxes and Snacks</i> you will find:<ul> <li>Inspirations for hot meals that can be packed in a thermos for winter days </li> <li>Quick recipes that can be prepared in advance and kept in the fridge or freezer </li> <li>Tips to get your child involved in the lunch-making process </li> <li>Helpful hints on packing your child's lunch box so that food stays safe to eat</li></ul><P>With Annabel's help, even the busiest parents can easily pack a healthy and tasty lunch that their child will look forward to eating. | *$5.72 |
 | Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy Baby
Brand: Atria
Babies grow more rapidly in their first year than at any other time in their lives, so how you feed your newborn will be one of the most important decisions you make for your new baby.<P>Making your own baby food is not only more economical than buying commercial brands, it also assures that your child consumes only the freshest, top-quality ingredients. British television personality and children's nutrition expert Annabel Karmel's essential collection of best-ever purees grants new parents their wish: one hundred quick and easy recipes that will make for a healthy and happy baby. From first tastes and weaning, right through to meals for older babies, all the recipes are suitable for children aged six months and older. And with all these fruit and vegetable favorites, and innovative fish, meat, and chicken purees, the dishes are so tasty you will want to eat them yourself! <P>In addition to easy and delicious recipes, <I>Top 100 Baby Purees</i> also includes information on:<P><ul> <li>Weaning your baby and transitioning to solid foods </li> <li>Food allergies </li> <li>Time-saving food preparation tips</li> <li>Freezing and reheating your homemade baby food </li> <li>Tricks on finding the hidden nutrition in everyday foods</li></ul><P>Featuring a preface by Dr. Michel Cohen, New York pediatrician and author of <I>The New Basics: A-to-Z Baby & Child Care for the Modern Parent</i> | *$4.94 |
 | The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
Brand: Atria
In homes around the country, parents are fighting a difficult battle: trying to get their picky eaters to eat healthy foods without ruining family mealtime. We all know that it is critical for kids to develop sound eating habits at a young age to set them up for a lifetime of good health. However, as any time-crunched parent will tell you, it is all too easy to give in to your child's refusal to eat anything but chicken fingers and French fries. Children's food expert Annabel Karmel is here to help with 135 fast, yummy, and nutritious recipes that will tempt even the fussiest eaters.<P>In <I>The Fussy Eaters' Recipe Book</i>, Annabel shows how to sneak fruits and vegetables into child-friendly recipes to boost their nutritional content. Her Bolognese pasta sauce is packed with five different kinds of veggies -- and tastes just like the kids' menu favorite. But Annabel also believes that it's important for kids to learn to actually like healthy meals. An expert on the mind-set of fussy eaters, she provides sound strategies that can coax even the pickiest child to try new foods. You'll be amazed that salmon, sweet potatoes, and even spinach can develop into foods that your child will want to eat, and before you know it, mealtime will actually be something the whole family looks forward to.<P>In <I>The Fussy Eaters' Recipe Book</i>, you will find:<P>- Healthy versions of junk food classics - Simple, easy-to-prepare food that the whole family will enjoy - Nutritious snacks to entice even the fussiest eaters - Recipes for gluten-intolerant children - Delicious and nutrient-packed desserts | *$4.72 |
 | The Food I Love
Brand: Atria
It's a rare thing for an internationally renowned chef to admit to a passion for simple cherry tomato pasta or golden fried fish and chips with lots of garlicky aïoli, but that is exactly what award-winning chef Neil Perry does in this superb new book, <I>The Food I Love</i>. Taking its inspiration from the cooking of the Mediterranean, <I>The Food I Love</i> is, however, more than just a collection of recipes. Neil Perry has produced a book that can be utilized in a number of ways -- you can simply enjoy the 200 delicious recipes or you can be inspired by the thousands of suggested food combinations that work together to create superb dishes for breakfast, lunch, dinner and dessert. This is home cooking at its very best: simple, seasonal and absolutely delicious. There is also straightforward advice on everything from how to properly hold a cook's knife to trussing chicken and filleting fish. Full of the enthusiasm and joy that comes from creating wonderful food from great ingredients, <I>The Food I Love</i> is a book that you will cook with, learn from and delight in many times over.<P><P> | *$16.32 |
 | Under the Table: Saucy Tales from Culinary School
Brand: Atria
<b><big><p align="center">A deliciously entertaining memoir about one woman's adventures in the student kitchens of the legendary French Culinary Institute -- flavored with celebrity chefs, eccentric characters, and mouthwatering recipes</big></b><P>To anyone who has ever dreamed of life in a French kitchen, imagining days filled with puff pastry and sips of vintage wine, Katherine Darling serves up a savory dose of reality in this funny, fascinating, and altogether delightful account of her time spent slaving over a hot stove, wrestling with veal calves, and cleaning fish heads at the French Culinary Institute in downtown New York City.<P>As she goes from clueless amateur to certified chef, Katherine and her quirky fellow students learn the secrets behind the art of French cooking and frequently find themselves the objects of scorn and ridicule as their teachers wage psychological warfare over steaming pots of bisque. The kitchen, they soon discover, is no place for soft-hearted romantics. It's a cutthroat world, and no one ever made a soufflé without breaking a few eggs -- or cracking a few heads together. From the basics to the final exam, Darling reveals everything that goes into the making of a chef.<P>Filled with delicious food lore and trivia, and including dozens of classic and original French recipes, <I>Under the Table</i> takes readers deep into the trenches of one of the world's most prestigious cooking schools -- and shows what really goes on behind the doors of every great restaurant kitchen. | *$14.72 |
 | Favorite Family Meals
Brand: Atria
If we want our children to grow up healthy and strong, we need to include more fresh foods in their diets. More and more children and adolescents are now considered over-weight or obese. Fast food and poor-quality ready-to-eat meals are becoming a regular part of the average diet. These processed foods account for 75 percent of the saturated fat and salt that children consume. The good news is that cooking more healthfully for your family doesn't need to be complicated or time-consuming. <P>In Favorite Family Meals, bestselling children's food author Annabel Karmel applies her signature fresh, creative cooking style to focus on the family and shows how you -- and your children -- can enjoy time spent in the kitchen preparing everyday dishes that are delicious, nutritious, and often just plain fun to make and eat! <P>Here is a collection of all-time favorite recipes with that key ingredient, child appeal. Parents will find inspiration for meals for all occasions, including burgers and chicken nuggets, low-fat dishes, nutritious lunch box fare, family suppers, and even adult dinner parties. <P>If you're a busy parent stuck in a rut serving the same meals week in and week out, or if you're tired of making different meals for each member of your household, this book is for you. Karmel offers practical guidelines designed to give families a "food makeover" by organizing a healthy pantry, refrigerator, and freezer, and by providing time-saving tips for making meal planning easier. <P>Favorite Family Meals offers realistic ways to improve your whole family's diet, as well as advice on promoting good nutrition to children, because it's not good enough to prepare healthy food for kids -- they have to want to eat it, too! | *$12.39 |
 | America's Most Wanted Recipes: Delicious Recipes from Your Family's Favorite Restaurants
Brand: Atria
<b><big><center>Discover the recipes from America's most popular family restaurants and cook them at home for a fraction of the price!</center></big></b><P>Wouldn't it be nice if you could treat yourself to dishes from your favorite restaurants anytime? Now you can -- at home! In <I>America's Most Wanted Recipes</i>, Ron Douglas reveals copycat versions of carefully guarded secret restaurant recipes and shows family chefs how to prepare them at home, saving time and money. With these easy and mouth-watering recipes, families can enjoy a night out in their very own kitchens.<P><blockquote>- <b>Great selection:</b> With more than 200 recipes from 57 of America's most popular restaurants -- including The Cheesecake Factory, KFC, Olive Garden, P.F. Chang's, Red Lobster, Outback Steakhouse, and many more -- no taste or craving will be left unsatisfied.</blockquote><P><blockquote> - <b>Cut the cost:</b> Watch your wallet without giving up restaurantquality food! You can save your family thousands of dollars each year by preparing these recipes just once a week.</blockquote><P><blockquote>- <b>Skip the lines:</b> Forget about waiting to be seated. You can have your favorite meals "on demand" from the comfort of your own kitchen. Time-saving tips and shortcuts will have dinner on the table in no time.</blockquote><P><blockquote>- <b>Eat healthy:</b> Low-fat alternatives and waist-slimming suggestions make these dishes delicious -- and nutritious.</blockquote><P><blockquote>- <b>Impress your family and friends:</b> These recipes are all fast, simple, and virtually indistinguishable from the originals. We bet your family and friends won't be able to tell the difference!</blockquote> | *$10.20 |
 | Grill Power: Everything you need to know to make delicious, healthy meals on your Indoor Electric Grill
Brand: Atria Books/Beyond Words
This menu cookbook from Holly Rudin-Braschi is the first ever written specifically for electric tabletop grills and provides everything the home cook needs to make delicious and healthy meals using their particular type of indoor grill. <P>Beginning with the basics of all types of tabletop grills on the market and the special techniques used for each one, GRILL POWER goes on to cover a broad range of dishes, from burgers and steaks to seafood and vegetables. Each menu includes grill times for each type of grill, a menu game plan, estimates of total prep and cooking time, informative and entertaining "cook's notes", nutritional breakdown, and more! | *$11.26 |
 | Food for Life
Brand: Augsburg Fortress Publishers
Food for Life draws on L. Shannon Jung's gifts as theologian, ethicist, pastor, and eater extraordinaire. In this deeply thoughtful but very lively book, he encourages us to see our humdrum habits of eating and drinking as a spiritual practice that can renew and transform us and our world. In a fascinating sequence that takes us from the personal to the global, Jung establishes the religious meaning of eating and shows how it dictates a healthy order of eating. He exposes Christians' complicity in the face of widespread eating disorders we experience personally, culturally, and globally, and he argues that these disorders can be reversed through faith, Christian practices, attention to habitual activities like cooking and gardening, the church's ministry, and transforming our cultural policies about food. | *$11.55 |
 | The Feel Good Cookbook: For Medical Marijuana Patients
Brand: AuthorHouse
This cook book is filled with delicious recipes that will delight your taste buds and stir up the "chef" within you. Also, for a grin, we've included some crazy facts, and several illogical pot laws, past and present. In addition, we added a few interesting illustrations describing the abundant uses of hemp. You may be surprised to learn the truths about medical marijuana, including the short and long term effects on our minds and bodies. These recipes are the healthy choice for patients in pain. ARRESTING THE PAIN, NOT THE PATIENT | *$9.57 |
 | The Magic Bullet Cookbook
Brand: AuthorHouse
The word cookbook does not do justice to this work. It is far more than a collection of delicious recipes, although that's not a bad start. It's really an insurance policy for longevity and good health. Bioflavins are not just another food fad, they are serious nutrition. They are the "magic bullet" that everyone seeks to help the body defend itself against a broad spectrum of ailments. This book will show you how to obtain their benefits without ever having to buy a bottle of vitamins or swallow a pill. Just eat, enjoy, and stay healthy! | *$7.94 |
 | The Optimal Diet: The Official Chip Cookbook
Brand: Autumn House Publishing | *$16.49 |
 | Lauri's Low-Carb Cookbook: Rapid Weight Loss with Satisfying Meals! (2nd Edition)
Brand: Avalon Enterprises
Over 230 delicious recipes and each are less than 10 grams carbohydrates per serving! Lauri's Low-Carb Cookbook contains a large variety of cooking styles with both easy recipes and those that cater to a gourmet. <P>This wonderful collection of recipes will be your constant companion in the kitchen to support your low-carb diet. These recipes were designed specifically for the Dr. Atkins' diet, yet they are great for any type of low-carb diet including, Protein Power, Sugar Busters, the Carbohydrate Addict's Diet, etc. <P>The first edition of Lauri's Low-Carb Cookbook was a limited edition to test the market demand for such a cookbook. Due to its overwhelming success and some great suggestions from readers, Lauri has completely revised the cookbook, including a new easy-to-read recipe format, correcting typographical errors, many new recipes, additional nutritional information, a new paperback binding which lays , and so on. <P>More than 50 new recipes have been added including a section of Vegetarian Main Dishes. The "Helpful Hints" section has also been expanded, responding to frequently asked questions to the author from dieters new to the low-carb program. A section on Menu Planning & Shopping List has also been added. <P>Each recipe now includes a per serving analysis of calories, fat and protein, in addition to the grams of carbohydrates. Although this supplementary nutritional information is not necessary for those on the Dr. Atkins' Diet, it could be useful for those on the many other variations of a low-carb diet. The calculations for the nutritional analysis are based on United States Department of Agriculture (USDA) publications with some additional information obtained from food manufacturers. <P>Benefits of a Low-Carb Diet & Life-Style:<BR> 1. Rapid Weight Loss<BR> 2. More Energy<BR> 3. No Hunger<BR> 4. Satisfying Meals<BR> 5. Lower Cholesterol<BR> 6. Healthier Heart | *$9.95 |
 | The Good Carb Cookbook
Brand: Avery
A complete guide and cookbook to selecting and using the best carbohydrates to lose weight, maintain blood sugar levels, and improve overall health.Not all carbs are created equal. In fact, the latest dietary research shows that different carbohydrates have varying effects on the body, depending on the rate at which they raise blood sugar levels--also known as a food's glycemic index (GI). Choosing a balance of foods that are low on the GI will speed weight loss and control diabetes, insulin resistance, and cardiovascular disease.In The Good Carb Cookbook, Sandra Woodruff demystifies the carbohydrate confusion by explaining the real differences among carbohydrates (baked potatoes are high on the index, while sweet potatoes are low), and shares her secrets for eating low on the index. The book includes an invaluable table with hundreds of common foods and their glycemic index rating; more than two hundred recipes to get people cooking and eating low on the index; and tips to modify high-glycemic family favorites with low-glycemic ingredients, lose weight, maintain blood sugar, and achieve optimal health. | *$9.99 |
 | Secrets of Fat-free Baking (Secrets of Fat-free Cooking)
Brand: Avery
The book features over 130 recipes that use fat substitutes such as fruit purees and juices, apple sauce, honey, nonfat yoghurt and buttermilk, and even mashed sweet potatoes and pumpkin. | *$5.57 |
 | The NutriBase Nutrition Facts Desk Reference
Brand: Avery
A quick and easy reference that includes nutrition and vitamin information in a single line listing, covers more than thirty thousand food products, and helps readers monitor their nutritional intake in the grocery store, at the fast food counter, and in restaurants. Original. <i>IP. </i> | *$3.69 |
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