 | Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today
Brand: Betty Crocker
Everyone's favorite cooking expert Betty Crocker has completely revised and updated the perennial favorite, <i>Betty Crocker's® Low-Fat, Low-Cholesterol Cooking Today</i>, with updated information about fat and cholesterol, and lots of easy-to-understand tips for establishing a healthy eating lifestyle. But with Betty Crocker it can't only be easy--it has to be delicious. And true-to-form, 120 recipes prove that healthful eating can also be enjoyed by the whole family. <p> With Betty Crocker, low-fat and low-cholesterol eating is a snap! | *$11.33 |
 | Betty Crocker Bisquick II Cookbook: Easy, Delicious Dinners, Desserts, Breakfasts and More (Betty Crocker Books)
Brand: Betty Crocker
The follow-up to the bestselling Betty Crockers Bisquick Cookbook–with easy all-new recipes for everyday cooking and baking <p> Bisquick is a staple in more than half of Americas kitchens, and home cooks are hungry for ways to use it in everything from easy entrées to everyday baking. Building on the tremendous success of Betty Crockers first Bisquick cookbook, this welcome sequel features 140 completely new recipes that are easy to prepare and taste great. This new set of delectable dishes focuses on time saving and convenience–from recipes that have no more than eight ingredients to prep times that are 15 minutes or less. Most of the recipes can be prepared and baked in 45 minutes or less–from start to finish. Classic pot pie, deep-dish quiche, oven fried chicken . . . there are favorites for the whole family that can be made anytime, even on weeknights! <p> Tips with every recipe include helpful information like do-ahead options and substitutions, complete nutrition information, food exchanges, and more. Eighty color photographs tempt the tastebuds and beautifully showcase finished dishes. Cooking with Americas favorite baking mix–and Americas Most Trusted Kitchens–has never been easier. | *$10.57 |
 | Betty Crocker Cookie Book
Brand: Betty Crocker
Everyone loves cookies, and with Betty Crocker, everyone can bake them! <P>From novice to pro, these cookies will fill the bill, whether for holiday treats, bake sales, or everyday energizers, these are the cookies you want, with more than 240 to choose from. Every chapter has a most requested cookie, hot from Betty Crocker’s kitchens–these are the cookies America’s been asking for. There is also an entire chapter for kids, as well as tons of super-easy bar cookies–just pour, bake, and enjoy! And with the "Doughs and Doughnut’s" chapter to guide readers through the basics, there is no part of cookie baking that will cause even the most inexperienced baker any concern. About the only problem readers will have is deciding which cookie to make first, Deluxe Chocolate Chip Cookies, No-Roll Sugar Cookies, Mousse Bars, Rocky Road Bars, Walnut Biscotti–but whatever they choose, it’ll be a winner. | *$1.64 |
 | Betty Crocker Simply Dessert: 100 Recipes for the Way You Really Cook
Brand: Betty Crocker
Treat Yourself to Something Sweet!<br> <br> If you have a sweet tooth, then this book is for you. It's filled with 100 of the tastiest, most satisfying desserts ever--tantalizing treats that you can prepare with ease and are guaranteed to please. Whether you love to bake for your family, enjoy serving delectable desserts to friends or just crave something sweet for tonight, you'll find lots of terrific choices. So prepare to indulge. With recipes this delicious, everyone will be coming back for seconds--and thirds!<br> <br> Open the book for:<br> * 100 easy, delicious dessert recipes, including crowd-pleasing cookies and bars, luscious cakes and cupcakes and mouthwatering pies and tarts<br> * Special chapters featuring homey "desserts in a dish" and tempting frozen desserts<br> * Simple instructions to help you master the basics of cookies, cakes and pies<br> * 30 tempting color photographs | *$0.02 |
 | Relax Your Way to Thin! Hypnosis Weight Loss Motivation
Brand: Beverly Hills Therapy
<b>Hypnosis Weight Loss. Fast - Easy - Effective!</b> <BR> Imagine craving salad instead of chocolate or an apple instead of ice cream simply by listening to this Hypnosis Weight Loss CD as you drift to sleep each night! <BR> <b>Weight loss can be that easy!</b> <BR> Your impulse to eat unhealthy food originates in your subconscious. This weight loss hypnosis CD stops these unwanted cravings at their source. When your subconscious mind supports your weight loss goals, you will naturally make healthier choices. <BR> Permanent Weight Loss has never been easier! <BR> <b>Why is "Relax Your Way to Thin!" so effective?</b> <BR> By creating direct access to the most powerful part of the mind, the subconscious, you can teach your subconscious mind to automatically act in the ways that best suit your goals, rather than relying on poor habits that you've built up over the years. <BR> When you align what you consciously desire with your subconscious motivations...your possibilities are endless! <BR> <b>Can everyone be hypnotized?</b> <BR> Yes. Have you ever been driving a familiar route home and suddenly arrived at your destination without remembering the last few minutes of the drive? This is one example of our subconscious mind taking over the routine details of life. Our subconscious mind handles most of our day to day activities. That is the subconscious mind's job - to handle the details of life, while our conscious mind handles the more important needs. <BR> Most clients are amazed at how quickly they accomplish their desired results. Unlike traditional therapies, Hypnotherapy is able to help you reach your goals without going through years of self-exploration. <BR> <b>When You Are Ready!</b> <BR> Reach your goals faster than ever! You can and will make permanent, positive changes in your personal and professional life. Beverly Hills Hypnosis offers an effective, relaxing, drug-free choice for change. | *$19.95 |
 | Easy Beans: Fast and Delicious Bean, Pea, and Lentil Recipes, Second Edition
Brand: Big Bean Publishing
The new edition of the popular bean cookbook, Easy Beans, has been fully updated and revised. There are over 20 new recipes and nutritional analysis for the over 100 fast, healthy and tasty bean, pea and lentil recipes. As North Americans continue to eat healthier by cutting fat not flavor there is an increasing emphasis on legumes as and essential part of today's healthy diet. With this new edition of Easy Beans, Ross has made bean cookery as delicious, healthy choice for today's busy cooks. | *$12.95 |
 | Rebar: Modern Food Cookbook
Brand: Big Ideas Publishing
Since 1988, Rebar Modern Food has been Victoria's favorite restaurant and juice bar, featuring fresh, healthy, predominantly vegetarian fare. The upbeat atmosphere and vibrant, tasty food have led critics to describe Rebar as "inventive," "hip," and "visionary." The Rebar Modern Food Cookbook can be used by everyone-strict vegans, vegetarians (full and part-time!), and anyone looking for delicious ideas with a funky twist. Recipes range from salads to pastas, entrées, lunch and brunch ideas, soups, sandwiches, side dishes, sweets, and juices. The book also offers handy tips, menu ideas, seasonal substitutions, and suggestions for transforming dishes into low-fat or vegan alternatives. Everyone who loves to cook and eat delicious, healthy, fun food will welcome this much-anticipated book! | *$18.26 |
 | Back of the Box Cooking: 500 Delicious, Easy-to-Prepare Recipes from America's Best-Loved Brands
Brand: Black Dog & Leventhal Publishers
These recipes are as diverse as they are delicious—from the incomparable Toll House Chocolate Chip Cookie to the comfort-food favorite Campbell's Green Bean Casserole to new favorites like Lundberg's Risotto by the Sea—durable, nourishing family pleasers that can be made quickly and easily with the help of brand-name ingredients. Every recipe in <i>Back of the Box</i> comes directly from a brand-name company, and they include dishes for every palate and occasion. From easy meals with few ingredients to gourmet dishes and those incorporating organic foods, you'll find recipes from such trusted companies as Frito-Lay, Quaker Oats, Hershey, Ocean Spray, Del Monte, McCormick, Birds Eye, Perdue, J. M. Smucker, Applegate Farms, Eden Foods, Nature's Path, and Annie's Naturals.<br> <br> Organized traditionally, from Appetizers to Desserts, <i>Back of the Box</i> also includes fascinating features on the origins of the recipes and other fun facts, as well as preparation times and a pantry list. Special symbols indicate recipes that are particularly quick and easy and those appropriate for diabetics. This is a must-have collection for every cook's library—but it's sure to spend more time on the counter than on the shelf! | *$9.99 |
 | The Martini Book: 201 Ways to Mix the Perfect American Cocktail
Brand: Black Dog & Leventhal Publishers
<i>The Martini Book</i> includes dozens of delicious new recipes and even more useful information on creating flawless versions of our most popular and enduring cocktail.<br><br> It's classic, sublime, and America's favorite indulgence— the martini. As the symbol for sophistication and "cool," it stands alone. The traditional "dry martini," made with gin and a hint of vermouth, may be the starting point but <i>The Martini Book</i> takes it to the next level, offering hundreds of modern twists in addition to the tried and true original.<br><br> Make no mistake, the classic versions of the drink are here, complete with tips for making them perfectly every time. But for those who are more adventurous or looking to expand their drink repertoire, new recipes include the Flirtini, the GreenTeani, the Frosty Mango Martini, the Ginger Snap Martini, and many, many more. There is also practical information on stirring and shaking, a list of essential bar tools (including glassware), and a list of must-have ingredients for any home bar. The beautiful full-color photographs provide inspiration and a guide to making drinks that are as beautiful as they are satisfying. | *$5.99 |
 | The Sommelier's Guide to Wine: Everything You Need to Know for Selecting, Serving, and Savoring Wine like the Experts
Brand: Black Dog & Leventhal Publishers
This updated and revised edition is the essential guide for aspiring wine connoisseurs who are seeking the knowledge and confidence of a C.I.A. wine professional.<br><br> Written by a leading wine educator from the esteemed Culinary Institute of America, <i>The Sommelier's Guide to Wine</i> is an engaging, in-depth introduction to the often-intimidating world of wine.<br> <br> This fully updated guide provides a basic text for wine aficionados. Created in a handy size and format, it gives wine lovers the confidence and savvy to navigate the wine list in a restaurant or the aisles of the local wine store. Foodies, wine expert wannabes, wait staff, and wine lovers alike can learn how to present, serve, drink, and store wine just like a sommelier. The guidebook explains different wine styles, grape types, wine regions, and includes tips on how to properly pair wines with specific foods. Learn about all the new wine trends, too.<br><br> Full of photos, maps, and illustrations, <i>The Sommelier's Guide to Wine</i> takes readers from winemaking methods through reading labels, buying, ordering, and presenting all varieties of wine. It's the perfect introduction to the complex world of wines. | *$5.85 |
 | Church Suppers: 722 Favorite Recipes From Our Church Communities
Brand: Black Dog & Leventhal Publishers
<em>Church Suppers</em> celebrates gatherings of neighbors, family, and friends with delicious, down-home recipes from all over the United States and Canada. These are the dishes we remember and cherish, that bring us back to a simpler time: Fiesta Dip, Red Flannel Hash, Sloppy Joe Turnovers, Green Bean Casserole, Earthquake Cake, Blueberry Buckle...plus many regional and ethnic foods: Moussaka, Jambalaya, Chiles Relleños, Babka, Cannoli, and more. And because the recipes come from real people with bustling families, busy work schedules, imperfect kitchens, and realistic budgets, they are easy to prepare and focus as much on simplicity as they do on taste. <br> <br>Full of local flavor and rounded out with line drawings and anecdotes about the contributing churches, <em>Church Suppers </em>is a delightful addition to any home kitchen. | *$3.03 |
 | Heirloom Baking with the Brass Sisters: More than 100 Years of Recipes Discovered from Family Cookbooks, Original Journals, Scraps of Paper, and Grandmothers Kitchen
Brand: Black Dog & Leventhal Publishers
FINALIST FOR A JAMES BEARD AWARD IN THE BAKING/DESSERT CATEGORY<br><br> We all have fond memories of a favorite dessert our grandmother or mother used to bake. It’s these dishes that give us comfort in times of stress, help us celebrate special occasions, and remind us of the person who used to bake for us those many years ago.<br><br> In <i>Heirloom Baking</i>, Marilynn Brass and Sheila Brass preserve and update 150 of these beloved desserts. The recipes are taken from their vast collection of antique manuscript cookbooks, handwritten recipes passed down through the generations that they’ve amassed over twenty years. The recipes range from the late 1800s to today, and come from a variety of ethnicities and regions. The book features such down-home and delicious recipes as Brandied Raisin Teacakes, Cuban Flan, Cranberry-Orange Cream Scones, Chattanooga Chocolate Peanut Butter Bars, and many more. Accompanying the recipes are stories from the lives of the families from which they came.<br><br> The Brass Sisters have taken care to update every recipe for today’s modern kitchens. More than 150 photographs showcase the scrumptious food in full-color detail. Finally, the Brass sisters encourage each reader to begin collecting his or her own family recipes in the lined pages and envelope at the back of the book. | *$17.65 |
 | Jacques Pepin's Complete Techniques
Brand: Black Dog & Leventhal Publishers
The fully illustrated bible of cooking techniques from the world's best-known French cook is now in paperback and in one volume for the first time ever. <P>From a master chef and the current co-star (with Julia Child) of the hit television series "Cooking at Home," comes everything the home cook needs to perfect his or her kitchen skills-assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Pepin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library. | *$14.29 |
 | The Healthy Heart Cookbook: Over 700 Recipes for Every Day and Every Occasion
Brand: Black Dog & Leventhal Publishers
Joseph C. Piscatella's five ground-breaking books on eating and health have sold nearly 2 million copies collectively. At long last, he has combined his hundreds of diverse, easy-to-follow and good-for-you recipes into this one new volume. And as a smart cook is a well informed one, this generous collection includes nutritional information with every recipe, plus an extensive nutritional guide featuring fat grams, calories, and other information about the widest array of foods and ingredients.<br><br> This mammoth cookbook has mouthwatering surprises on every page, and is a great step toward a longer, healthier, and happier life. | *$12.77 |
| | Stuffed Adventures of a Restaurant Family: Library Edition
Brand: Blackstone Audiobooks
In a restaurant family, you’re never just hungry—you’re starving to death. And you’re never full—you’re stuffed. <br>Patricia Volk’s family is as American (background: Austrian-Jewish) as “Rhapsody in Blue.” They came to these shores determined to make their mark; each of them is a piquant morsel of history. Great-grandfather Sussman Volk brought pastrami to the New World. Grandfather Jacob was known as “the Most Destructive Force on Wall Street” and was memorialized by E. B. White as “the greatest wrecker of all time” for his innovative method of demolition. Uncle Albert was the first man to stir scallions into cream cheese. The last of Grandfather Herman Morgen’s fourteen restaurants was a famous garment center hangout. One grandmother won the 1916 trophy for “Best Legs in Atlantic City.” The other was a three-hundred-pound calendar girl. Ms. Volk’s handsome, demanding restaurateur father invented the Six-color Retractable Pen and Pencil Set and the Double-sided Cigarette Lighter (so you never have to worry which end is up). For three generations, just about every Volk and Morgen (with the exception of Uncle Al, who had an eleven-year affair with Aunt Lil and then refused to marry her because she wasn’t a virgin) has, no matter what the circumstances, exhibited a terrifyingly positive attitude. With a cosmic disdain for the status quo, all of them—the tyrants, do-gooders, lovers, martyrs, and fakes—lived at full tilt. <br><br><b>Stuffed</b> is a wildly funny yet unsparing look at how families work. | *$35.20 |
 | The Santa Monica Farmers' Market Cookbook: Seasonal Foods, Simple Recipes and Stories from the Market and Farm
Brand: Blenheim Press
For more than a quarter century, the Santa Monica Farmers' Market has inspired both renowned chefs and home cooks, making it a regional market with national presence. One of the largest markets in the state, it stands at the forefront of a national trend toward cooking with local and seasonal ingredients. For more than twenty years, Amelia Saltsman has shopped its stands, talked with its farmers, and cooked its magnificent produce for family and friends. The result is The Santa Monica Farmers' Market Cookbook, a celebration of the market s excellence and its hardworking farmers. What s the difference between white and green zucchini? What are amaranth, sapote, and ramps? With Amelia as your guide, you ll learn the answers to these questions and more. You'll also find advice on how to select and store produce, stories about farmers and their crops, chef and farmer cooking tips, and more than 100 of Amelia's simple, tempting recipes including: -- Fava Bean and Pea Shoot Salad -- Classic Tomato Soup with a Goat Cheese Swirl -- Black Cod with Green Tomatoes -- Roast Leg of Lamb with Oil-Cured Black Olives and Herbs -- Seared White Nectarines with Burnt Honey -- Meyer Lemon Sundaes with Cara Cara Oranges and Tangelos With a foreword by acclaimed cookbook author Deborah Madison, a design by Ph.D and photos by Anne Fishbein. | *$14.80 |
 | In Search of Perfection
Brand: Bloomsbury Publishing PLC
One of the world's most renowned chefs, Heston Blumenthal has made his name creating such original - and some might say bizarre - dishes as Snail Porridge and Nitrogen Scrambled Egg & Bacon Ice Cream at his internationally acclaimed restaurant, The Fat Duck. Heston decided, though, that it was time to go back to both his and our roots and to focus his creative talent on reinventing some of our most well-known and abused dishes. In order to do this he travelled around the world in search of 'perfect' versions of eight dishes which represent the essence of our culinary heritage: Roast Chicken & Roast Potatoes Pizza Bangers & Mash Steak Spaghetti Bolognese Fish & Chips Black Forest Gateau Treacle Tart & Ice Cream Everybody's idea of 'perfection' is different, and so Heston, drawing on interviews with experts and cooks as well as using his own culinary and scientific research, sets out to discover what makes these standards so great. He explores the origins of each dish, how to find the best ingredients, and of course the many different ways - and whys - of cooking them to perfection.He reveals priceless culinary tips along the way: everything from how to cut potatoes for flawless frying, to what makes the choicest beef, to the secret ingredients in the perfect spaghetti Bolognese, to capturing the essence of a fish and chip shop in a perfume bottle, to making aerated chocolate bars at home with a vacuum cleaner. In Search of Perfection examines the role of food in our lives and memories and is a completely original, inspiring and fascinating exploration of these kitchen classics. | *$29.68 |
 | Anthony Bourdain's "Les Halles" Cookbook: Classic Bistro Cooking
Brand: Bloomsbury Publishing PLC
No one writes about food or cooking quite like Anthony Bourdain. In his books Kitchen Confidential and A Cook's Tour, Bourdain captivated readers all over the world with his gritty, action-packed tales of the kitchen. Now he brings his inimitable style and energy to Anthony Bourdain's Les Halles Cookbook. It features over a hundred mouth watering recipes from lobster bisque to cassoulet, and from boeuf bourguignon to creme brulee, all from Anthony's own restaurant, the Brasserie Les Halles in New York. Also including Anthony's words of wisdom and general principles, this is guaranteed to be as much a good read as a guide to cooking up a storm in the kitchen. | *$21.70 |
 | Everyday Drinking: The Distilled Kingsley Amis
Brand: Bloomsbury Publishing PLC
Kingsley Amis was one of the great masters of comic prose, and no subject was dearer to him than the art and practice of imbibing. This new volume brings together the best of his three out-of-print works on the subject: Kingsley Amis in Drink, Everyday Drinking and How's Your Glass? In one handsome package, the book covers a full shelf of the master's riotous and erudite thoughts on the drinking arts: Along with a series of well-tested recipes (including a cocktail called the Lucky Jim) are Amis's musings on The Hangover, The Boozing Man's Diet, The Mean Sod's Guide, and (presumably as a matter of speculation) How Not to Get Drunk - all leavened with fun quizzes on the making and drinking of alcohol all over the world. Mixing practical know-how and hilarious opinionation, this is a delightful cocktail of wry humour and distilled knowledge, served by one of our great gimlet wits. | *$16.32 |
 | Anthony Bourdain Omnibus: "Kitchen Confidential", "A Cook's Tour"
Brand: Bloomsbury Publishing PLC
Kitchen Confidential: Adventures in the Culinary Underbelly After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny. A Cook's Tour: In Search of the Perfect Meal Bourdain sets off to eat his way around the world. But this was never going to be a conventional culinary tour. He heads to Saigon where he eats the still-beating heart of a live cobra, and travels into Khmer Rouge territory to find the rumoured Wild West of Cambodia. He also dines with gangsters in Russia, finds a medieval pig slaughter and feast in Portugal, and returns to the fishing village where he first ate oysters as a child. Written with his inimitable machismo and humour, this is an adventure story sure to give you indigestion. | *$12.91 |
 | Further Adventures in Search of Perfection: Reinventing Kitchen Classics
Brand: Bloomsbury UK
<DIV><DIV><DIV><P style="MARGIN: 0in 0in 0pt">Heston Blumenthal has quickly made a name for himself as one of the world’s most innovative and revolutionary chefs and is best known for remaking even the most basic meals into truly delectable entrees. In this intriguing volume, Heston investigates every aspect of eight classic dishes: Trifle, Baked Alaska, Fish Pie, Hamburgers, Peking Duck, Chicken Tikka Masala, Risotto, and Chilli Con Carne. Along with helpful tips on how to select ingredients and cook each meal to perfection, information on the cultural traditions and history surrounding them is also provided. Lavishly illustrated and filled with insightful information from both in and out of the kitchen, this is a unique and tasty treat for aspiring culinary perfectionists.</P></DIV> | *$18.43 |
 | Preserves: River Cottage Handbook No.2
Brand: Bloomsbury UK
<DIV>Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones—and what’s more, it is fun, rewarding, and easy to learn. Explaining the history, science, and basic processes of preserving, Pam Corbin guides us through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars, and sauces that can be made from local produce throughout the year. She includes 75 recipes, covering everything from traditional favorites such as raspberry jam, lemon curd, quince cheese, and sloe gin, to fresh new combinations such as apple butter, cucumber pickle, and nettle pesto. The handbook includes seasonable tables, regional maps, flow charts of all the preserving processes, and full-color photographs throughout, and is completed by a directory of equipment and useful addresses.</DIV> | *$15.94 |
 | No Reservations: Around the World on an Empty Stomach
Brand: Bloomsbury USA
<DIV><B>An illustrated, behind-the-scenes travel journal of Anthony Bourdain’s global adventures.</B><BR> <BR>More than just a companion to the hugely popular show, <I>No Reservations</I> is Bourdain’s fully illustrated journal of his far-flung travels. The book traces his trips from New Zealand to New Jersey and everywhere in between, mixing beautiful, never-before-seen photos and mementos with Bourdain’s outrageous commentary on what really happens when you give a bad-boy chef an open ticket to the world. Want to know where to get good fatty crab in Rangoon? How to order your reindeer medium rare? How to tell a Frenchman that his baguette is invading your personal space? This is your book. For any Bourdain fan, this is an indispensable opportunity to hit the road with the man himself.</DIV> | *$9.99 |
 | Au Revoir to All That: Food, Wine, and the End of France
Brand: Bloomsbury USA
<DIV><DIV><DIV><DIV><B>A rich, lively book about the upheaval in French gastronomy, set against the backdrop of France’s diminishing fortunes as a nation. <P></P></B>France is in a rut, and so is French cuisine. Twenty-five years ago it was hard to have a bad meal in France; now, in some cities and towns, it is a challenge to find a good one. For the first time in the annals of modern cooking, the most influential chefs and the most talked-about restaurants in the world are not French. Within France, large segments of the wine industry are in crisis, cherished artisanal cheeses are threatened with extinction, and bistros and brasseries are disappearing at an alarming rate. But business is brisk at some establishments: Astonishingly, France has become the second-most-profitable market in the world for McDonald’s. <P></P>How did this happen? To find out, Michael Steinberger takes an enviable trip through the traditional pleasures of France. He talks to top chefs—Alain Ducasse, Paul Gagnaire, Paul Bocuse—winemakers, farmers, bakers, and other artisans. He visits the Élysée Palace, interviews the head of McDonald’s Europe, marches down a Paris boulevard with José Bové, and breaks bread with the editorial director of the powerful and secretive Michelin Guide. He spends hours with some of France’s brightest young chefs and winemakers, who are battling to reinvigorate the country’s rich culinary heritage. The result is a sharp and funny book that will give Francophiles everywhere an entirely new perspective—political, economic, personal, and cultural—on the crisis in the country and food they love.</DIV> | *$9.94 |
 | Real Food for Mother and Baby: The Fertility Diet, Eating for Two, and Baby's First Foods
Brand: Bloomsbury USA
<DIV><DIV><DIV><B>Following the success of <I>Real Food</I>, Nina Planck’s <I>Real Food for Mother and Baby </I>explains why real food is better for woman and child. <P></P></B>Nina Planck, one of the great food activists, changed the way we view old-fashioned foods like butter with her groundbreaking <I>Real Food</I>. T hen she got pregnant. Never one to accept conventional wisdom blindly, Nina found the usual advice about pregnancy and baby food riddled with myths and misunderstandings. In <I>Real Food for Mother and Baby</I>, Nina explains why many modern ideas about pregnancy and infant nutrition are wrongheaded and why traditional foods are best. While Nina can be controversial—her op-ed in the <I>New York Times </I>on vegan diets for infants was one of the paper’s most e-mailed articles— she’s no contrarian. Readers applaud her candor; they also trust her research and welcome her advice. <P></P>Nina’s basic premise hasn’t changed—whole foods are best—but some of the details are surprising. Pregnant women need meat and salt, not iron supplements. Nursing will be easier if you act like the mammal you are. Delaying the introduction of certain solid foods doesn’t prevent allergies. Cereals are not the best foods for tiny eaters; meat and egg yolks are better. From conception to two years, the body’s overwhelming needs are for quality fat and protein, not for carrots and low-fat dairy. Even as she casts a skeptical eye on the conventional wisdom, Nina is reassuring. She shows you how to keep your baby healthy on good, simple food. <I>Real Food for Mother and Baby </I>will be the new classic on eating for two.</DIV> | *$8.95 |
 | A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America
Brand: Bloomsbury USA
<DIV><DIV><DIV><P><B> “A wide-ranging, thorough, breezily written guide to oysters as cuisine” (<I>Boston Globe</I>), <I>A Geography of Oysters </I>is the complete guide to understanding, serving, and savoring one of North America’s most delicious foods—an Amazon Best of the Year 2007 selection.</B></P><P>In this passionate, playful, and indispensable guide, oyster aficionado Rowan Jacobsen takes readers on a delectable tour of the oysters of North America. Region by region, he describes each oyster’s appearance, flavor, origin, and availability, as well as explaining how oysters grow, how to shuck them without losing a finger, how to pair them with wine (not to mention beer), and why they’re one of the few farmed seafoods that are good for the earth as well as good for you. Packed with fabulous recipes, maps, and photos, plus lists of top oyster restaurants, producers, and festivals, <I>A Geography of Oysters </I>is both delightful reading and the guide that oyster lovers of all kinds have been waiting for. </P></DIV> | *$8.77 |
 | Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood
Brand: Bloomsbury USA
<DIV><DIV><DIV><B>“If you’re a seafood lover, pick up this guide to which fish are the best for our bodies and which are best for the environment.”—<I>San Francisco Chronicle <P></P></B></I>Just when opting for omega-3-rich seafood is being recognized as one of the healthiest dietary choices a person can make, the news seems to be full of stories about mercury-laden tuna, shrimp contaminated with antibiotics, and diminishing fish stocks. Is it still even good for us? <I>Bottomfeeder </I>is the story of a seafood lover’s round-the-world quest for a truly decent meal. A balanced and practical guide to eating—newly updated for the paperback edition—it explains which fish are best for the environment, the seas, and our bodies.</DIV> | *$8.75 |
 | The Truth About Food: What You Eat Can Change Your Life
Brand: Bloomsbury USA
<DIV><B>A groundbreaking book that separates fact from fiction in the ever-changing world of food and health, with a foreword by Dr. Mehmet Oz.</B><BR> <BR>Not a week passes without one food-related issue or another making the headlines. We worry about additives, preservatives, eating disorders, hygiene, heart disease, cancer, and calories (just to name a few), so it's little wonder that we are utterly confused! In an attempt to make sense of the bewildering and often contradictory information on what to eat and why, the Discovery Health Channel® will debut <I>The Truth About Food</I> in September 2007. This major five-part series is hosted by Dr. Mehmet Oz, the bestselling author of <I>YOU: The Owner’s Manual</I>. This companion book to the series synthesizes years of research and groundbreaking experiments by leading research centers, hospitals, and doctors, carried out especially for the series. This is the <I>first</I> book to finally assemble some of the most important findings and then put them through rigorous testing. <BR> <BR><B>FIND OUT IF:</B><BR>Can calcium help you absorb fewer calories? Are there foods that increase male fertility?Are tomatoes are nature’s sunscreen?  <BR><I>The Truth About Food</I> is arranged into six main sections:<BR>1) How to Stay Young and Beautiful<BR>2) How to Be Sexy and Fertile <BR>3) How to Look Good and Stay Slim <BR>4) How to Perform at Your Peak<BR>5) How to Stay Healthy<BR>6) How to Raise Healthy Kids<BR> <BR>User-friendly and engaging, <I>The Truth About Food</I> features over 60 illustrations, clear explanations of scientific terms, helpful tips, chapter summaries, and much more. This is the one food book you won’t want to be without!</DIV> | *$7.45 |
 | Real Food: What to Eat and Why
Brand: Bloomsbury USA
<DIV><DIV><DIV>Hailed as the “patron saint of farmers’ markets” by the <I>Guardian </I>and called one of the “great food activists” by <I>Vanity Fair</I>’s David Kamp, Nina Planck is single-handedly changing the way we view “real food.” A vital and original contribution to the hot debate about what to eat and why, <I>Real</I> <I>Food</I> is a thoroughly researched rebuttal to dietary fads and a clarion call for the return to old-fashioned foods.<BR> <BR>In lively, personal chapters on produce, dairy, meat, fish, chocolate, and other real foods, Nina explains how ancient foods like beef and butter have been falsely accused, while industrial foods like corn syrup and soybean oil have created a triple epidemic of obesity, diabetes, and heart disease. The <I>New York Times</I> said that <I>Real Food</I> “poses a convincing alternative to the prevailing dietary guidelines, even those treated as gospel,” and that “radical” as Nina’s ideas may be, the case she makes for them is “eminently sensible.”</DIV> | *$6.79 |
 | The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
Brand: Bloomsbury USA
In the multiweek <I>New York Times</I> bestseller <I>The Nasty Bits</I>, bestselling chef and <I>No Reservations</I> host Anthony Bourdain serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether surviving a lethal hot pot in Chengdu, splurging on New York’s priciest sushi, or singing the praises of Ecuadorian line cooks and Hell’s Kitchen dives, Bourdain is as provocative, engaging, and opinionated as ever. <I>The Nasty Bits </I>is an irresistible tasting menu of food writing at its outrageous best—served up Bourdain style.<B></B> | *$6.50 |
 | The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef
Brand: Bloomsbury USA
<DIV><DIV><DIV>“There hasn’t been a food memoir this deliciously wicked since Anthony Bourdain’s Kitchen Confidential.”—<I>Portland Oregonian<BR>The Devil in the Kitchen</I> is legendary chef Marco Pierre White’s memoir of growing up working-class in Leeds and going on to become a king in the culinary world—the original celebrity chef. The first British chef (and the youngest chef anywhere) to win three Michelin stars—and also the only one to ever give them all back—is known equally for his astonishing talent and for being a chain-smoking, pot-throwing enfant terrible of the kitchen. In <I>The Devil in the Kitchen</I> he takes readers on a revealing and raucous ride, featuring some of the biggest names in the food world and beyond. It’s truly a decadent feast for anyone who loves food or just a great story.</DIV> | *$6.40 |
 | Don't Try This at Home: Culinary Catastrophes from the World's Greatest Chefs
Brand: Bloomsbury USA
<DIV><DIV><DIV><B>Finally in paperback, the hugely popular anthology in which forty of the world’s greatest chefs, including Anthony Bourdain, </B><B>Dan</B><B>iel Boulud, and Ferrán Adrià , reveal their worst kitchen disasters. </B><BR> <BR>From Gabrielle Hamilton on hiring a blind line cook to Michel Richard on rescuing a wrecked cake to Eric Ripert on being the clumsiest waiter in the room, these behind-the-scenes accounts are as wildly entertaining as they are revealing. A delicious reminder that even the chefs we most admire aren’t always perfect, <I>Don't Try This at Home </I>is a hilarious must-have for anyone who’s ever burned dinner.<B></B></DIV> | *$5.93 |
 | The Warmest Room in the House: How the Kitchen Became the Heart of the Twentieth-Century American Home
Brand: Bloomsbury USA
<DIV>The first book that puts the hearth of the American home—its many unique challenges and innovations—in its proper place in contemporary history.<BR>Thomas Jefferson once wrote that if you really want to understand the workings of a society, you have to “look into their pots” and “eat their bread.” Steven Gdula gives us a view of American culture from the most popular room in the house: the kitchen. Examining the relationship between trends and innovations in the kitchen and the cultural attitudes beyond its four walls, Gdula creates a lively portrait of the last hundred years of American domestic life. <I>The Warmest Room in the House</I> explores food trends and technology, kitchen design, appliances and furniture, china and flatware, cookery bookery, food lit, and much more.<BR>Gdula traces the evolution of the kitchen from the back room where the work of the home happened to its place at the center of family life and entertainment today. Filled with fun facts about food trends, from Hamburger Helper to <I>The Moosewood Cookbook</I>, and food personalities, from Julia Child to Rachael Ray, <I>The Warmest Room in the House</I> is the perfect addition to any well-rounded kitchen larder.<BR> </DIV> | *$5.74 |
 | Red, White, and Drunk All Over: A Wine-Soaked Journey from Grape to Glass
Brand: Bloomsbury USA
<DIV>In this bodice-ripping wine book that got widespread and excellent reviews in hardcover, multiple James Beard and IACP award-winning writer Natalie MacLean’s journey through the international world of wine is the perfect companion for neophytes and wine aficionados alike.<BR>Natalie travels to the ancient vineyards of Burgundy to uncover the secrets of the pinot noir, the “heartbreak grape” from which some of the most coveted wines in the world are made. She visits the labyrinthine cellars of Champagne to examine the myths and the mystique of bubbly. She pulls on sturdy boots to help with the harvest at the vineyards of iconoclastic Californian winemaker Randall Grahm and goes undercover as sommelier for a night in a five-star restaurant with a wine list the thickness of a telephone directory. She looks at the influence of powerful critics, notably Robert Parker and Jancis Robinson, invites readers into her dining room for an informal wine tasting, and compares collecting notes at a bacchanalian dinner with novelist Jay McInerney. </DIV> | *$4.69 |
 | Schott's Food and Drink Miscellany
Brand: Bloomsbury USA
From the author of the international bestseller Schott's Original Miscellany, the new collection of vital irrelevance and uncommon knowledge from the worlds of food and drink. <br><br>The eponymous foods, famous last meals, and perfect martini proportions revealed in the bestselling Schott's Original Miscellany were only the tip of the iceberg: Schott's Food and Drink Miscellany is a snapper-up of unconsidered trifles from the culinary world. From food history to cooking terms, cocktail recipes to dining etiquette, grace before meals to after-dinner toasts-this olla podrida offers everything for the wine drinker, gastronome, and glutton. Ben Schott's brilliant juxtaposition of delectable tidbits makes this new miscellany so hard to put down, it may even make you late for dinner. <br> | *$3.00 |
 | Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook
Brand: Bloomsbury USA
<DIV><DIV><DIV><B>From the proprietor of St. John Restaurant, which won the 2001 Moët & Chandon Restaurant Award, comes </B><B>this fascinating, cutting-edge guide to preparing carnivorous dishes. </B><BR><B> </B><BR>Written in the same entertaining and accessible voice that made <I>Nose to Tail Eating</I> a certified foodie classic, this beautiful new collection of recipes by Fergus Henderson teaches you everything you’ll ever need to know to prepare even more mouthwatering, offal classics, from pork scratching, fennel and ox tongue soup, and pressed pig’s ear to sourdough loaves and lardy cakes, chocolate baked Alaska, burnt sheep’s milk yogurt and goat’s curd cheesecake, among others. While taking you through more than a hundred simple, easy-to-follow recipes, Henderson explains why nearly every part of every animal we eat is a delicious treat waiting for the hands of a patient cook to prepare it.</DIV> | *$22.00 |
 | My Last Supper: 50 Great Chefs and Their Final Meals / Portraits, Interviews, and Recipes
Brand: Bloomsbury USA
<DIV><B>Annie Leibovitz meets <I>Heat</I> in this award-winning photographer’s stunning celebration of world-famous chefs and their final meals.</B><BR> <BR>Chefs have been playing the “My Last Supper” game among themselves for decades, if not centuries, but it had always been kept within the profession until now. Melanie Dunea came up with the ingenious idea to ask fifty of the world’s famous chefs to let her in on this insider’s game and tell her what their final meals would be. <I>My Last Supper</I> showcases their fascinating answers alongside stunning <I>Vanity Fair</I>–style portraits. Their responses are surprising, refreshing, and as distinct from each other as the chefs themselves. The portraits—gorgeous, intimate, and playful—are informed by their answers and reveal the passions and personalities of the most respected names in the business. Lastly, one recipe from each landmark meal is included in the back of the book. With <I>My Last Supper</I>, Dunea found a way into the typically harried, hidden minds of the people who have turned preparing food into an art. Who wouldn’t want to know where Alain Ducasse would like his supper to be? And who would prepare Daniel Boulud’s final meal? What would Anthony Bourdain’s guest list look like? As the clock ticked, what album would Gordon Ramsay be listening to? And just what would Mario Batali eat for the last time? <BR> <BR>Featuring: Ferrán Adrià , José Andrés, Dan Barber, Lidia Bastianich, Mario Batali, Rick Bayless, Michelle Bernstein, Daniel Boulud, Anthony Bourdain, Scott Conant, Gary Danko, Hélène Darroze, Alain Ducasse, Wylie Dufresne, Suzanne Goin, Gabrielle Hamilton, Fergus Henderson, Thomas Keller, Giorgio Locatelli, Masa Kobayashi, Nobu, Jamie Oliver, Jacques Pepin, Gordon Ramsay, Michel Richard, Eric Ripert, Marcus Samuelsson, Charlie Trotter, Jean-Georges Vongerichten and more…</DIV> | *$20.95 |
 | Urban Italian: Simple Recipes and True Stories from a Life in Food
Brand: Bloomsbury USA
<DIV><DIV><DIV><P>The recipes that one of New York’s best young chefs cooks in his own kitchen: a cookbook full of soulful, sophisticated food and delicious stories</P><P>While waiting for construction to finish on his restaurant A Voce, Andrew Carmellini faced an unusual challenge. After a brilliant career in professional kitchens (including a six-year tour as chef de cuisine at Café Boulud), he was faced with the harsh reality of life as a civilian cook: no prep cooks, no saucier, no daily deliveries—just him and his wife in their tiny Manhattan-apartment kitchen.</P><P><I>Urban Italian</I> is made up of the recipes that result when a great chef has to use the same resources as the rest of us. In these hundred recipes—covering four distinct courses, side dishes, and base recipes—Carmellini shows how to make stunning, soulful food with nothing more than the ingredients, techniques, and time available to the ordinary home cook. The food is sophisticated but also easy to make: lamb meatballs stuffed with goat cheese; veal, beef, and pork ravioli; roast pork with Italian plums and grappa; fennel with Sambuca and orange; and a honey-flavored pine nut cake.</P><P>The book opens with a narrative (written by Carmellini with his wife and coauthor, Gwen Hyman) that traces Carmellini’s culinary education—a series of outrageous tales that will delight anyone who loved <I>Heat </I>or<I> Kitchen Confidential.</I> Also scattered through the book are short pieces on places and ingredients, placed alongside recipes to shed light on the history and practice of simple, beautiful cooking. This is a book you’ll find yourself using all the time—to cook from for weeknights and for special occasions, or just to sit down with and read.</P></DIV> | *$18.30 |
| | The Heirloom Tomato: From Garden to Table: Recipes, Portraits, and History of the World's Most Beautiful Fruit
Brand: Bloomsbury USA
<DIV><DIV><DIV><P>From the world-class garden of acclaimed food writer Amy Goldman, a gorgeously illustrated guide to the world’s most beautiful and delicious tomatoes.</P><P>Every year, renowned grower Amy Goldman produces an amazing 500 varieties of tomatoes on her farm in New York’s Hudson Valley. Here, in 250 gorgeous photos and Goldman’s erudite, charming prose, is the cream of the crop, from glorious heirloom beefsteaks – that delicious tomato you had as a kid but can’t seem to find anymore – to exotica like the currant tomato, a pea-sized fruit with a surprisingly big flavor. Along with the photos are profiles of the tomatoes, filled with fascinating facts on their history and provenance; a section of more than 50 delicious recipes; and a master gardener’s guide to growing your own. More than just a loving look at one of the world's great edibles, this is a philosophy of eating and conservation between covers — an irresistible book for anyone who loves to garden or loves to eat.</P></DIV> | *$16.32 |
 | The Big Fat Duck Cookbook
Brand: Bloomsbury USA
<DIV><DIV><DIV><P><B>The authoritative must-have from the culinary genius behind The Fat Duck, the restaurant named best in the world by <I>Restaurant </I>magazine</B><B> </B></P><P>This lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you inside the head of maverick restaurateur, Heston Blumenthal. Separated into three sections (History; Recipes; Science), Blumenthal chronicles his improbable background and unorthodox rise to fame and, for the first time ever, offers a mouth-watering and eyes-widening selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemic dishes come to life. </P><P>A luxe, show-stopping document designed by acclaimed artist Dave McKean—and filled with photographs by Dominic Davies—this artfully rendered celebration of one of the world’s most innovative and renowned chefs is a foodie's dream.</P></DIV> | *$157.50 |
 | America Eats!: On the Road with the WPA - the Fish Fries, Box Supper Socials, and Chitlin Feasts That Define
Brand: Bloomsbury USA
<DIV><DIV><DIV><B>“Not unlike going out with good friends or long-lost relatives for a taste of country life.”—<I>Christian Science Monitor <P></P></B></I>Pat Willard takes readers on a journey into the regional nooks and crannies of American cuisine, where WPA writers were dispatched in 1935 to document the roots of our diverse culinary culture.</DIV> | *$10.88 |
 | Kids Cook 1-2-3
Brand: Bloomsbury USA Children's Books
<DIV>Learning to cook can be fun and easy! This cookbook is for kids, but beginning cooks of all ages will love the simple and delicious recipes for every meal--all with only three ingredients each.<BR>With more than 100 easy-to-follow recipes, kids can prepare breakfast, lunch, dinner, snacks, desserts and more, while learning about fresh ingredients and simple cooking techniques. From the best peanut butter and jelly sandwich to crunchy wasabi salmon, young cooks will gain confidence as they prepare homemade soups, delicious macaroni and cheese, and a heavenly chocolate mousse cake. <BR>Award-winning chef and author Rozanne Gold inspires everyone to get cooking! Using her signature, keep-it-simple approach to cooking with fresh, natural ingredients, you won’t need a gourmet kitchen or any experience to get started. With just 1-2-3 ingredients per recipe, you can make amazingly creative meals and feel like a very accomplished cook.   </DIV> | *$7.18 |
 | Blatant Raw Foodist Propaganda: or, Sell Your Stove to the Junkman and Feel Great!
Brand: Blue Dolphin Publishing, Inc
Most people live on an omnivorous diet, that is, anything that is possible to chew up and swallow and live long enough to tell about, they will eat. Raw foodists maintain that only uncooked foods are fit to be eaten, that cooked food is the cause of virtually all disease and is always harmful to some extent. A cooked-food eater will, if he or she adopts a raw food diet, cometo feel lighter, more energetic, and just happier about being alaive. <P>The greatest value of the raw food diet is its ability to transform you into a new and better person, with new goals and desires, with better health and more energy. You become more of your essence, your true and natural self. | *$6.99 |
 | Complete Guide to Home Canning and Preserving
Brand: BN Publishing
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 seafoods; how to preserve fruit spreads, fermented foods, and pickled vegetables; how to prepare foods for special diets, and much more. | *$5.25 |
 | The Marshall Field's Cookbook: Classic Recipes and Fresh Takes from the Field's Culinary Council
Brand: Book Kitchen
GREAT CONDITION, WILL SHIP FAST! | *$31.95 |
 | Baking Soda: Over 500 Fabulous, Fun and Frugal Uses You'Ve Probably Never Thought of
Brand: Book Peddlers
Noting a frequently overlooked product's many uses and environmental friendliness, a well-recognized parenting expert reveals the benefits of baking soda for cooking, gardening, cleaning, health care, and hobbies. Original. 20,000 first printing. <i>IP. </i> | *$12.94 |
 | Juice Fasting and Detoxification: Use the Healing Power of Fresh Juice to Feel Young and Look Great : The Fastest Way to Restore Your Health
Brand: Book Pub Co
This book explains how to fast using raw fruit & vegetable juices while maintaining a nearly normal work and living schedule. Includes: Juice recipes, detoxification techniques, exercises, weight loss, water fasting; about the organs of elimination; how to handle a "healing event," and how to exit a fast safely. | *$5.82 |
 | Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love
Brand: Book Publishing Company
Ice cream is universally loved and is at its very best fresh out of the ice cream machine. Homemade ice cream is actually easy to make, and can be made with a variety of nondairy milks perfect for those with dairy or soy allergies. Whether you avoid dairy products for health or ethical reasons, or to protect the environment, these frozen treats will rival any store bought gourmet ice cream. <P>Lick It! elevates vegan ice cream to its creamy, dreamy best. Readers will find well-loved, traditional flavors plus a tempting variety of exotic and gourmet tastes made with herbs, spices, and liqueurs. And you can adjust the flavors and sweetness to your liking, using the choicest natural ingredients. From scooped ice cream, sundaes, sherbets, and sorbets to ice cream sandwiches, shakes and floats, you'll find all your ice cream parlor favorites complete with toppings and sauces! So swirl it, savor it, lick it! It s never been yummier. | *$8.99 |
 | More Great Good Dairy-Free Desserts Naturally
Brand: Book Publishing Company
Desserts are celebratory and provide an emotional as well as physical satisfaction. This collection of recipes for sin- sational sweets can be enjoyed without the guilt. They're all rich in wholesome, minimally processed ingredients and free of chemical additives and superflous fat. <P>Even if you're a novice baker, you'll be able to make rich, moist cakes, delightful cookies, and flaky pie crust--all cholesterol free. Designed as a complete course in dairy- and egg-free baking, readers can still go directly to any recipe; each one is detailed and complete. You'll learn all the tricks of the trade for making and baking : gels, creams, mousses, puddings, and sauces, cookies, bars, little bites, cobblers, crisps, biscuits, muffins, cakes (basic to elaborate), pies and tarts as well as fillings, frostings, glazes, and frozen desserts. <P>Dessert lovers everywhere will be delighted with these sumptuous treats and now those who are lactose intolerant, watching their cholesterol, or simply health conscious can have their cake and eat it too. | *$8.99 |
 | The Cancer Survivor's Guide: Foods That Help You Fight Back
Brand: Book Publishing Company
The Cancer Survivor's Guide explains how foods influence the hormones that fuel cancer and how a dietary change to a low-fat, plant-based diet can be beneficial to anyone diagnosed with cancer. Each section describes specific nutrients and how they work in your body, which foods are the best sources, recommended recipes, and offers simple, practical steps you can take during the week to increase consumption of these foods. Includes over 60 pages of recipes for satisfying and flavorful meals to help implement the recommendations. | *$12.58 |
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