Books

Jane Brody's Nutrition Book Review

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Real New Mexico Chile: An Insider's Guide to Cooking With Chile Review

Real New Mexico Chile: An Insider's Guide to Cooking With Chile Overview

Here’s a recipe excerpted from Real New Mexico Chile—An Insider’s Guide to Cooking With Chile by Sandy Szwarc. Copyright © 1996. All rights reserved. Feast Day Pumpkin Stew

Pumpkin, chiles and corn are foods native to New Mexico and frequently found in traditional Indian stews. This updated version is invigorated with chorizo and given a pleasing creaminess by the addition of milk. 1 teaspoon canola oil 3/4 cup finely chopped onion (about 1 medium onion) 3 garlic cloves, minced 8 ounces chorizo, chopped 4 cups diced pumpkin flesh 1 1/2 cups rich chicken or vegetable stock 2 cups skim milk 1/2 cup chopped roasted and peeled New Mexico green chiles 1/2 teaspoon ground cumin salt to taste 1 1/2 cups fresh or frozen corn kernels or cooked posole

In a large heavy saucepan, heat the oil over medium high heat. Add the onion and garlic and saute until they've softened, about 3 minutes. Add the chorizo and saute until no longer pink, about 5 minutes. Add the pumpkin, stock, milk, chiles, cumin and salt. Simmer, partially covered, over medium-low heat until the pumpkin is tender. Add the corn and heat through. Serve it in bowls, sprinkled with any cheese desired for garnish. Yields 4 servings.

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Cooking for Two: Perfect Meals for Pairs Review

Cooking for Two: Perfect Meals for Pairs Feature

• ISBN13: 9780811863483
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Cooking for Two: Perfect Meals for Pairs Overview

There's something wonderful about a quiet, intimate dinner with another person, whether it be a spouse, a date, or a friend. Whatever the occasion, culinary expert Jessica Strand offers the ideal solution. Each delicious recipe, from appetizers to desserts, is scaled to prepare two portions no calculator or leftovers required. Mouthwatering dinners like Sake-Ginger Poached Black Bass with Garlicky Bok Choy or special Homemade Ricotta Gnocchi with Sage Brown Butter Sauce have never been easier, tastier, or more enjoyable. An ideal gift for newlyweds, and with nearly 50 recipes to satisfy every duo (not to mention invaluable hints for sharing the kitchen), Cooking for Two makes every night special.

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Steaks, Chops and Burgers (Grill By the Book) Review

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The New Book of Table Settings Review

The New Book of Table Settings Overview

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New Pasta Cookbook (Bay Books Cookery Collection) Review

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Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes Review

Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes Feature

• ISBN13: 9780609611012
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes Overview

With its exotic aromas and complex flavors, Indian cuisine is one of the world's best. It's no wonder that so many people adore it--and also no surprise that it could seem daunting to cook Indian food at home. Now, acclaimed chef and cooking teacher Suvir Saran cuts out the fuss, sharing casual, home-style Indian dishes that are perfect for everyday cooking.

Indian Home Cooking is a celebration of the food Indians cook in American kitchens today, using ingredients found in most supermarkets. With streamlined techniques and intense, authentic flavors, Indian Home Cooking heralds a new generation of Indian cookbooks. From slow-simmered curries with layered flavors to quickly sautéed dishes, these approachable recipes explore the wide world of Indian cuisine, including:

*Irresistible snacks and appetizers, such as Puff Pastry Samosas with Green Peas, and Spinach-Potato Patties
*Seductively spiced lentil dals, from the North Indian classic flavored with whole cinnamon, cardamom, and cloves to a Southern Indian version with dried red chilies, mustard seeds, and curry leaves
*Aromatic meat and seafood curries, like Coconut Chicken with Cashews and spicy Goan Shrimp Balchao
*An incredible range of vegetable dishes, including Stir-Fried Green Beans with Cumin, and Cauliflower with Sautéed Green Peppers, Tomato, and Yogurt
*Easy, colorful chutneys and pickles to fill your pantry

Filled with gorgeous photographs, fresh flavors, and practical advice, Indian Home Cooking is an illuminating guide to real Indian food.

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Betty Crocker's New Picture Cookbook (13814) Review

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Taste of New York: Signature Dishes of the Best Restaurants Review

Taste of New York: Signature Dishes of the Best Restaurants Overview

A look at the best of New York's restaurants features recipes for signature dishes from sixty eateries, including Le Cirque, Jo Jo, Aquavit, Union Square Cafe, Chanterelle, Mesa Grill, The Four Seasons, Tropica, Montrachet, and The Sign of the Dove.

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Great American Grilling (Grill By the Book) Review

Great American Grilling (Grill By the Book) Overview

Two respected names in outdoor cooking, Weber-Stephen Products and Sunset Publishing, present an authoritative guide to grilling. Assembled for the first time, all the great foods from the Grill By The Book series--recipes that will help you master the basics of grilling, whether you use charcoal or gas as fuel. Thoroughly illustrated techniques and dozens of tips from master cooks will help reader achieve fantastic results.

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Book of Thin Italian Cooking Review

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The Food Allergy Mama's Baking Book: Great Dairy-, Egg-, and Nut-Free Treats for the Whole Family Review

The Food Allergy Mama's Baking Book: Great Dairy-, Egg-, and Nut-Free Treats for the Whole Family Feature

• ISBN13: 9781572841024
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

The Food Allergy Mama's Baking Book: Great Dairy-, Egg-, and Nut-Free Treats for the Whole Family Overview

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The River Cottage Meat Book Review

The River Cottage Meat Book Overview

First published in the United Kingdom, THE RIVER COTTAGE MEAT BOOK quickly became an underground hit among food cognoscenti around the world. Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers. With this thought-provoking and practical guide, meat eaters can knowledgeably buy and prepare meat for better health and better living, while supporting the environment, vibrant local economies, and respectful treatment of animals.

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Ball Complete Book of Home Preserving Review

Ball Complete Book of Home Preserving Feature

• ISBN13: 9780778801313
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Ball Complete Book of Home Preserving Overview

From the experts, the definitive book on home preserving.

Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the "bible" of home preserving.

As nutrition and food quality has become more important, home canning and preserving has increased in popularity for the benefits it offers: - Cooks gain control of the ingredients, including organic fruits and vegetables - Preserving foods at their freshest point locks in nutrition - The final product is free of chemical additives and preservatives - Store-bought brands cannot match the wonderful flavor of homemade - Only a few hours are needed to put up a batch of jam or relish - Home preserves make a great personal gift any time of year

These 400 innovative and enticing recipes include everything from salsas and savory sauces to pickling, chutneys, relishes and of course, jams, jellies, and fruit spreads, such as: - Mango-Raspberry Jam, Damson Plum Jam - Crab Apple Jelly, Green Pepper Jelly - Spiced Red Cabbage, Pickled Asparagus - Roasted Red Pepper Spread, Tomatillo Salsa - Brandied Apple Rings, Apricot-Date Chutney

The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Ball Complete Book of Home Preserving a valuable addition to any kitchen library.

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The Old Waldorf-Astoria Bar Book (Classic Cocktail Books series) Review

The Old Waldorf-Astoria Bar Book (Classic Cocktail Books series) Overview

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Judy Gorman's Breads of New England: From Biscuits to Bagels, Pizza to Popovers-More Than 500 Easy-To-Follow Recipes That Capture the Best of New En Review

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A Pinch of Salt: Celebrating New Zealand Food (Celebrity Chef) Review

A Pinch of Salt: Celebrating New Zealand Food (Celebrity Chef) Overview

Second title in the Celebrity Chef series (Savvy, was the first), Paul is a celebrity guest at Savour 2008.

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Cocktails in New York: Where to Find 100 Classics and How to Mix Them at Home Review

Cocktails in New York: Where to Find 100 Classics and How to Mix Them at Home Feature

• ISBN13: 9780847826643
• Condition: USED - Very Good
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Cocktails in New York: Where to Find 100 Classics and How to Mix Them at Home Overview

What are you having? A crisp Martini at the Rainbow Room? A Manhattan at the Oyster Bar in Grand Central? Cocktail culture was invented in New York City, and nothing says elegance and excitement like a special drink in New York.
Cocktails in New York brings you all the classics as well as the hippest new drinks, with signature recipes from the city's 100 finest eating and drinking establishments. You'll learn the celebrity-studded history of the city's watering holes, from the furtive glamour of F. Scott Fitzgerald-era speakeasies to the frenetic glitz of Jay McInerney's hangouts. You'll discover where tomorrow's trendy concoctions are being served today. Also included are tips from top bartenders-or "bar chefs" as they are now often called. Cocktails in New York supplies you with all you need to imbibe in truly cosmopolitan style-during a visit to New York and at home.

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Gooseberry Patch Christmas, Book 4 Review

Gooseberry Patch Christmas, Book 4 Overview

Make this Christmas the most magical ever! Brimming with over 100 delicious recipes and more than 75 delightful gift ideas, Gooseberry Patch Christmas, Book 4 is filled with charming illustrations, beautiful full-color photos, and quick & easy ideas sure to bring holiday cheer.

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Bistros and Brasseries: Recipes and Reflections on Classic Cafe Cooking (The Culinary Institute of America Dining Series) Review

Bistros and Brasseries: Recipes and Reflections on Classic Cafe Cooking (The Culinary Institute of America Dining Series) Feature

• ISBN13: 9780867309249
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Bistros and Brasseries: Recipes and Reflections on Classic Cafe Cooking (The Culinary Institute of America Dining Series) Overview

With this inaugural Dining Series title, the CIA takes a more personal approach to its traditional cookbooks. The conversational tone of the recipes makes one feel as if Chefs Lou Jones and John Fischer are standing beside you giving suggestions and reassurance.Many classic French recipes, faithful to the traditions of French bistros, will be new to modern readers. In addition to traditional bistro and brasserie recipes, Chef and Sommelier John Fischer shares his expertise with wine, beer and food pairings.

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Wine into Words: A History and Bibliography of Wine Books in the English Language, Second Edititon Review

Wine into Words: A History and Bibliography of Wine Books in the English Language, Second Edititon Overview

Wine into Words, 2nd edition, contains nearly 8000 entries, thousands of annotations covering everything wine has touched: art, literature, music, history, food, winemaking, grape growing, poetry, politics, religion, and war, and hundreds of biographical sketches of the men and women who pioneered wine's development and recorded its history.

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What's Cooking: Chicken Review

What's Cooking: Chicken Overview

This comprehensive and inspirational cookbook celebrates the amazingly versatile chicken. Includes chapters on soups and snacks, quick dishes, casseroles and roasts, barbecues and broils, and spicy dishes. Balances exciting new ingredients and recipes with a wide selection of traditional favorites. Includes 120 easy-to-follow recipes, each illustrated with full-page color photographs. The What's Cooking series also includes: Baking, Barbecue, Chinese, Chocolate, Indian, Italian, Low Fat, Pasta, and Vegetarian.

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The New Tower Pressure Cook Book Review

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The New Book of Fondues Review

The New Book of Fondues Overview

Features innovative & colourful ideas inspired by cuisines from around the world Contains over 80 mouth-watering recipes Author won the 2000 'Guild of Food Writers Recipe Writer of the Year Award This book brings the fondue right up to date, and takes advantage of the vast range of new and interesting ingredients available in the shops today. Divided into six sections to cover cheese, fish and seafood, meat and poultry, vegetables, accompaniments and sweets, The New Book of Fondues contains over 80 mouth-watering recipes inspired by a range of cuisines and cooking styles. Classic favourites such as Fondue Bourgignonne and Fondue Savoyarde as well as the chocolate fondue are featured, but the book contains many unusual ideas too. There are variations on the classic cheese fondue such as Mexican fondue with a fiery kick of chilli, or baked pears with melted stilton, while other sections contain tempting ideas such as tiger prawns wrapped in pastry and fried, Mongolian hotpot, and butterscotch and fruit purees. With step-by-step photography, simple instructions at every stage, and a finished shot of every dish, this is the perfect guide to fondue cookery.

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The Color Book of Fiber Cooking Review

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The Best of Polish Cooking Review

The Best of Polish Cooking Feature

• ISBN13: 9780781808262
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

The Best of Polish Cooking Overview

Now updated with a new chapter on Lighter Polish Fare! First published in 1983, this classic resource for Polish cuisine has been a favorite with home chefs for many years. This new edition includes a chapter on Light Polish Fare with ingenious tips for reducing fat, calories and cholesterol, without compromising the flavor of fine Polish cuisine. Fragrant herbal rubs and vinegars add panache without calories. Alternatives and conversion tables for butter, sour cream and milk will help readers lighten other recipes as well.

In an easy-to-use menu format, the author arranges complementary and harmonious foods together--all organized in seasonal cycles. Spring menus include "Braised Spring Lamb with Cabbage," "Baby Carrots Polonaise," and "Wild Strawberries with Sour Cream." Cool and light summer menus make the most of fresh fruits and vegetables: "Frosty Artichoke Salad," "Fresh Peas with Dill Butter," and "Chilled Blueberry Soup." Autumn recipes include "Polish Sausage simmered in Wine," "Apple Raisin Cake," and "Hunter's Stew." The winter chapter highlights plentiful offerings such as "Roast Duck Served with Red Cabbage," "Smoked Salmon Omelets" and "Christmas Eve Bread."

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Melissa's Everyday Cooking with Organic Produce: A Guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables Review

Melissa's Everyday Cooking with Organic Produce: A Guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables Feature

• ISBN13: 9780470371053
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Melissa's Everyday Cooking with Organic Produce: A Guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables Overview

Must-have information and amazing recipes for cooking with the freshest, tastiest organic produce

With hundreds of farmer's markets and an increased interest in organic fruits and vegetables, today's home cooks need an accessible reference for shopping and cooking organic. Melissa's World Variety Produce is the nation's leading distributor of specialty fruits and vegetables and the professional chef's go-to source for new and unusual produce. Their products have been certified organic for over 10 years. In Melissa's Everyday Cooking with Organic Produce, the team from Melissa's compiles vital information on fresh, seasonal organic produce with the best recipes for getting the most out of your organic finds.

This inspiring, mouth-watering resource is packed with delicious recipes and gorgeous full-color photos, making it a must-have for anyone who wants to incorporate organic produce into flavorful everyday meals. Inside, you'll find more than 400 recipes, including quick-prep recipes and deliciously easy variations, as well as a special section of meatless options for vegetarians.

• Covers 56 of the most commonly available fruits and vegetables, arranged alphabetically for quick reference
• Includes overviews of each food, what to look for when shopping, tips on buying and storing produce, produce varieties, serving suggestions, and complete nutritional information in the standard USDA format
• Offers "Cook's Notes" and tips, suggested variations, meatless options, and complete nutrition profiles for each recipe

For home cooks who want the latest and most comprehensive information on shopping and cooking with the best organic produce, this book is an invaluable guide.

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Carlson Wade's New Fact/Book on Bee Pollen and Your Health Review

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The Yellow Farmhouse Cookbook Review

The Yellow Farmhouse Cookbook Overview

From the author of "The Cook's Bible" and the founder, editor, and publisher of "Cook's Illustrated" magazine comes a cookbook filled with thrifty, hearty recipes, as well as drawings that evoke the charm of country life. 100+ line drawings.

The Yellow Farmhouse Cookbook Specifications

Christopher Kimball, editor and founder of Cook's Illustrated magazine, grew up during the 1950s in rural Vermont, where he spent many summers working as a farmhand. His most cherished memories were of the yellow farmhouse, where an eclectic gathering of workers met at noon for hearty meals of roast, potatoes, boiled greens, baking-powder biscuits, molasses cookies, and perhaps a pie. Kimball's memories of this time make for a book that is as good to read as it is to cook from.

Kimball has painstakingly tried and tested hundreds of recipes for those childhood roasts, cookies, apple pies, and other nurturing farmhouse delights. In The Yellow Farmhouse Cookbook, he reworks them for the modern kitchen (olive oil and hand mixers are allowed), while still capturing "the spirit of farmhouse cooking, using simple ingredients simply prepared."

Within each chapter, memories, recipes, and cooking techniques effortlessly roll into one another. In "The Dairy," we are whisked back to Kimball's 10th year, when he milked cows. Back then, "milk was stored in large cans set into a thick metal cooler filled with cold water." This description sets the perfect scene for milky recipes such as an American Baked Custard, several tapioca puddings, chocolate mousses, and cream pies. All adhere to the book's main premise: simple cooking with basic ingredients. Other chapters are solely devoted to meat, vegetables, baking, breakfast, cookies, fruit, and preserving, as well as a buying guide for purchasing the best cookware and kitchen tools. With so much research, and so many recipes and reminiscences, The Yellow Farmhouse Cookbook really is an act of culinary love and devotion. --Naomi Gesinger

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Italian Cooking Encyclopedia: The definitive professional guide to Italian ingredients and cooking techniques, including 300 step-by-step recipes Review

Italian Cooking Encyclopedia: The definitive professional guide to Italian ingredients and cooking techniques, including 300 step-by-step recipes Overview

Each Italian region has its own favourite ingredients and cooking techniques and its own unique character. Common to all regions is the importance of quality ingredients. This book is an authoritative guide to them, and the recipes of Italy.'

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The Soap Book: Simple Herbal Recipes Review

The Soap Book: Simple Herbal Recipes Overview

This best selling soap book has 30 wonderful recipes for hand crafted herbal, aromatherapy and floral soaps. History, chemistry, equipment, plants and oils are included to create these soothing soaps.

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Healthy Calendar Diabetic Cooking: A Full Year of Simple, Menus and Easy Recipes Review

Healthy Calendar Diabetic Cooking: A Full Year of Simple, Menus and Easy Recipes Feature

• ISBN13: 9781580401609
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Healthy Calendar Diabetic Cooking: A Full Year of Simple, Menus and Easy Recipes Overview

A unique new concept in cookbooks for people with diabetes

A unique cookbook concept featuring month-by-month, week-by-week, and day-by-day meal plans and recipes with dietitian and chef's tips that make it much easier for people to eat healthfully. The menus come with weekly grocery lists so you can purchase only what you need, saving time and money. As a bonus, each month features reminders of special ADA events and other health-related activities of interest.

Recipes include:

Turkey and wild rice soup--prepared in just 15 minutes!

Chicken breasts with raspberry balsamic glaze--prepared in 10 minutes!

Banana chocolate-chip bread--just three grams of fat!

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The Book of Appetizers Review

The Book of Appetizers Overview

Over 100 international recipes for a complete guide to making the most irresistible hors d'oeuvres, snacks and refreshments. Full-color illustrations.

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England's Heritage Food and Cooking: A classic collection of 160 traditional recipes from this rich and varied culinary landscape, shown in 750 beautiful ... easy step-by-step sequences throughout Review

England's Heritage Food and Cooking: A classic collection of 160 traditional recipes from this rich and varied culinary landscape, shown in 750 beautiful ... easy step-by-step sequences throughout Feature

• ISBN13: 9781844769322
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

England's Heritage Food and Cooking: A classic collection of 160 traditional recipes from this rich and varied culinary landscape, shown in 750 beautiful ... easy step-by-step sequences throughout Overview

A wonderful new guide to the food and cooking of England, with special emphasis on regional traditions and ingredients, and more than 160 classic recipes

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Wok Cook Book Review

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Plimoth Plantation New England Cookery Book Review

Plimoth Plantation New England Cookery Book Overview

Traditional recipes, thoroughly updated, for "flummeries", "slumps", "sallets", chowders, pies, and more.

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The Paleo Diet Cookbook: More than 150 recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and Beverages Review

The Paleo Diet Cookbook: More than 150 recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and Beverages Feature

• ISBN13: 9780470913048
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

The Paleo Diet Cookbook: More than 150 recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and Beverages Overview

At last! The cookbook based on the bestselling The Paleo Diet

Dr. Loren Cordain's The Paleo Diet has helped thousands of people lose weight, keep it off, and learn how to eat for good health by following the diet of our Paleolithic ancestors and eating the foods we were genetically designed to eat. Now this revolutionary cookbook gives you more than 150 satisfying recipes packed with great flavors, variety, and nutrition to help you enjoy the benefits of eating the Paleo way every day.

• Based on the breakthrough diet book that has sold more than 100,000 copies to date
• Includes 150 simple, all-new recipes for delicious and Paleo-friendly breakfasts, brunches, lunches, dinners, snacks, and beverages
• Contains 2 weeks of meal plans and shopping and pantry tips
• Features 16 pages of Paleo color photographs
• Helps you lose weight and boost your health and energy by focusing on lean protein and non-starchy vegetables and fruits
• From bestselling author Dr. Loren Cordain, the world's leading expert on Paleolithic eating styles

Put The Paleo Diet into action with The Paleo Diet Cookbook and eat your way to weight loss, weight control maintenance, increased energy, and lifelong health-while enjoying delicious meals you and your family will love.

Selected Recipes from The Paleo Diet Cookbook

Greek Chicken Breast Kebabs
Everyone loves a kebab. This easy-to-prepare and fun-to-eat dish makes a festive presentation and will impress your guests. Be sure to make plenty as there will be many requests for seconds. Serves 4.


• Ingredients
  1 tablespoon freshly squeezed lemon juice
  2 teaspoons dried oregano
  1 tablespoon olive oil
  1 garlic clove, crushed
  4 6-ounce chicken cutlets, cut into 1-inch cubes
  8 skewers, wooden or metal
• Directions
  If using wooden skewers, soak in water for one hour.
  
  Combine lemon juice with oregano, oil, and garlic in a small jar and shake well. Pour over chicken and mix well. Cover and refrigerate for at least two hours.
  
  Thread chicken onto skewers. Grill or broil at medium heat for twenty minutes, turning at the halfway point.

Wild Salmon Basil Burgers
These seafood burgers are sure to be a big hit at your next barbecue. Cook them on the grill or broil them in the oven for a mouthwatering delight. Serves 4.


• Ingredients
  1½ pounds boneless wild king salmon fillet
  ¼ cup minced fresh basil
  1 garlic clove, minced
  1 omega 3 egg
  1 teaspoon onion powder
  
  
• Directions
  Heat grill to medium or oven to broil.
  
  Place salmon in a food processor with basil and garlic and blend until smooth. Place mixture in a medium bowl. Combine with egg and onion powder and shape into patties. Cook for fifteen minutes, turning once.
  
  Dress with your favorite Paleo condiment and wrap with lettuce leaves.

Caramelized Broccoli with Orange Zest
For a sweet twist on this vitamin-packed veggie, we toss broccoli with orange juice, resulting in a lovely caramelized dish. Serves 4.


• Ingredients
  2–3 broccoli heads, cut into bite-sized pieces
  2 tablespoons extra virgin olive oil
  1 teaspoon freshly ground black pepper
  1 tablespoon freshly squeezed orange juice
  1 tablespoon orange zest
  1 tablespoon walnut oil
  
  
• Directions
  
  Preheat oven to broil. Place broccoli in large bowl and toss with olive oil and pepper. Drizzle with orange juice and orange zest and mix thoroughly. Arrange broccoli pieces evenly spaced on a rimmed baking sheet.
  
  Broil for ten to twelve minutes, until bright green and slightly tender. Remove from oven and toss with walnut oil.
  

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A Guide to Collecting Cookbooks: A History of People, Companies and Cooking Review

A Guide to Collecting Cookbooks: A History of People, Companies and Cooking Overview

A well-researched guide for cookbook collectors, loaded with histories, dates, sizes, and values. Hundreds of examples of cookbooks and booklets from many years are photographed in full color and black and white. 2002 values. AUTHORBIO: Bob Allen has been a lifetime collector of cookbooks, anda longstanding active member of the Cookbook Collectors Club of America for many years. His book, A Guide to Collecting Cookbooks, has seen many updated reprintings. His book includes six different collections and years of research. REVIEW: This reference guide contains thousands of listings and values for every type of cookbook imaginable, and includes biographies on culinary experts, color photographs, and chapters on the most popular cookbooks.

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Mama Nazima's Jewish Iraqi Cuisine Review

Mama Nazima's Jewish Iraqi Cuisine Feature

• ISBN13: 9780781811446
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Mama Nazima's Jewish Iraqi Cuisine Overview

When the Jews fled Iraq for Israel, they could not take their material possessions, but they did take their culture--and their rich cuisine. With Mongolian, Turkish, and Indian influences, Jewish-Iraqi cuisine is a special blend--and has never before been documented. Rivka Goldman takes the reader through her memories of an ancient land and culture by means of the culinary heritage passed on to her by her mother. This elegant cookbook memoir describes the ways in which the unique sociopolitical history of the Jewish-Iraqi has impacted their foods and the ways in which they are eaten, supplying over 100 healthful family recipes. Refreshing salads, hearty stuffed vegetable and meat dishes, and wholesome dumpling, fish and rice dishes all accompany tales of friendship, loyalty, persecution, escape, exile, and, of course, celebration.

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Campbell's 1-2-3 Dinner Review

Campbell's 1-2-3 Dinner Overview

Turn simple ingredients into easy meals with the one-and-only Campbell's! This practical guide is the ideal tool for the busy cook because it helps you create delicious meals in a just a few simple steps. This convenient cookbook features: Sturdy, wipe-clean board pages Full-color photographs Dozens of delicious, three-step recipes And much more From Chicken & Broccoli Alfredo to Polynesian Pork Chops to Florentine Casserole, with Campbell's, cooking is as easy as 1-2-3!

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New England (Williams-Sonoma New American Cooking) Review

New England (Williams-Sonoma New American Cooking) Overview

New England reflects the foods, recipes, and ways of cooking that distinguish the region from the rest of the country. In addition to such classics as chowder, pot roast, and bread pudding, this collection explores the vibrant palate of New England’s contemporary cuisine. At the same time, it offers a lively portrait of the eclectic mix of foods and people that set the Northeast apart.

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Anna Christiana's "Un-A-Fancii" New Orleans Cookbook (Legacy Edition) Review

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A Baghdad Cookery Book (n) Review

A Baghdad Cookery Book (n) Overview

Al-Baghdadi's Kitab al-Tabikh was for long the only medieval Arabic Cookery book known to the English-speaking world, thanks to A.J Arberry's path-breaking 1939 translation as `A Baghdad Cookery Book' which was re-issued by Prospect Books in 2001 in Medieval Arab Cookery. For centuries, it has been the favourite Arab cookery book of the Turks. The original manuscript is still in Istanbul, and at some point a Turkish sultan commissioned a very handsome copy which can still be seen in The British Library in London. In the twentieth century the Iraqui scholar, Daoud Chelebi, produced a modern transcription which served as the basis for Arberry's translation. Charles Perry has re-visited the manuscript and discovered many possible errors and amendments that affect the interpretation of these essential recipes for the understanding of medieval Arab cookery. He has produced a new English translation incorporating these ammendments and fully annotating his variations with the 'authorised' version. Scholars will now have a definitive text on which to work. They will also have this text in an inexpensive and handy format, just the thing for a learned lady's handbag.

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Cooking On A Stick: Campfire Recipes for Kids (Acitvities for Kids) Review

Cooking On A Stick: Campfire Recipes for Kids (Acitvities for Kids) Feature

• ISBN13: 9780879057275
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Cooking On A Stick: Campfire Recipes for Kids (Acitvities for Kids) Overview

6 X 8 In, 48Pp, 48 Full-Color < Illustrations, Ages 7 To 11 < With These Sensible and Sensitive < Safety-First Recipes, This Upbeat Book < Guides Kids Through The Fun and < Rewarding Process of Campfire Cooking. < Whether They're At A Campground With < Other Campers, In The Forest With A < Scouting Group, Or Simply In Their Own < Backyard With Their Family, They'll < Become Familiar With All The Basic < Methods For Successful Outdoor Cooking. < Three Cooking Methods Are Explained With < Recipes Given For Each: Cooking On A < Stick, In A Pouch, and On The Grill.

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30 Day Low Carb Diet Ketosis Plan Review

30 Day Low Carb Diet Ketosis Plan Overview

Welcome to our 30 Day Low Carb Diet ‘Ketosis Plan’. You can use the book as a
guide to help get you started on your way should you be new to the low carb diet, or
just off it for a while and in need of a specific plan to help you along the way.

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All Color Book of Party Cooking Review

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Food Is Home: The Little Book of Italian Cooking Review

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Cookin' Cajun Cooking School Cookbook: Creole and Cajun Cuisine from the Heart of New Orleans Review

Cookin' Cajun Cooking School Cookbook: Creole and Cajun Cuisine from the Heart of New Orleans Feature

• ISBN13: 9780879057848
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Cookin' Cajun Cooking School Cookbook: Creole and Cajun Cuisine from the Heart of New Orleans Overview

Gumbo, Jambalaya, Crawfish, Etauffee, < Beefbrisket, Bananas Foster, Mississippi < Mud Cake. . . They Are Cajun and Creole < Delicacies That Imbue The Spirit of New < Orleans. Now, Creating Mouth-Watering < Cajun and Creole Dishes In Your Own < Kitchen Is Just Pages Away With The Help < of The Cookin' Cajun Cooking School < Cookbook. Traditional and Contemporary < Recipes, Tips, Techniques, and Ingred- < Ient Information Have Been Carefully < Sandwiched Into One Meaty Volume By Two < New Orleans Cooks--Lisette Verlander and < Susan Murphy, Owners of The Cookin' < Cajun Cooking School. Over Twenty Thous- < and Students A Year Learn The Difference < Between Cajun and Creole Cooking While < Getting A Firsthand Experience In How To < Make This Delicious Fare Under The < Direction of The Authors. You'll Think < You've Just Pulled Up A Chair In Their < Kitchen.

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Authentic Vietnamese Cooking: Food from a Family Table Review

Authentic Vietnamese Cooking: Food from a Family Table Overview

Refined, subtle, challenging, and accessible all at the same time, the food of Vietnam was the first true fusion cuisine, blending the techniques and ingredients of French and Chinese culinary traditions. In Authentic Vietnamese Cooking, culinary writer and consultant Corinne Trang introduces you to the pleasures of regional Vietnamese cooking. Born in France's Loire Valley to a French mother and Cambodian-born Chinese father, and raised in Phnom Penh, Paris, and New York, Trang shares more than 100 delicious, authentic Vietnamese recipes designed especially for the home cook.

In this beautiful volume, the complicated processes of assimilation, adaptation, and evolution have been distilled into magnificent dishes that represent the three distinct culinary regions of Vietnam: the Simple North, the Sophisticated Center, and the Spicy South. There are recipes for family meals and special occasions, sauces, marinades, flavored oils, soups, noodle dishes, and more.

Trang translates the complex flavors of Vietnamese cuisine into easy-to-follow, step-by-step recipes, so even inexperienced cooks can create such classic dishes as Cha Gio (Spring Rolls), Sup Cua Mang Tay (Crab and Asparagus Soup), Pho Bo (Hanoi Beef and Rice Noodle Soup), Tom Nuong Xa (Grilled Lemongrass Prawns), Ga Nuong Toi (Garlic-Roasted Baby Chicken), and Banh Gan (Coconut Creme Caramel).

Enhanced by stunning photographs, Authentic Vietnamese Cooking also includes sections on essential ingredients, equipment, and techniques; sample seasonal menus: and a list of mail-order sources and Web sites for securing hard-to-find items.

Rich with historical, cultural, and personal anecdotes, Authentic Vietnamese Cooking brings the experience and pleasures of Corinne Trang's family table to yours.

Authentic Vietnamese Cooking: Food from a Family Table Specifications

Authentic Vietnamese Cooking offers remarkable insight into the history and details of this seemingly simple yet enchantingly sophisticated cuisine. Author Corinne Trang shares the story of her family, starting with her grandparents, who emigrated from Hunan, China, to Cambodia and then to Vietnam. Eventually, Trang herself made homes in Paris and New York, as well as Asia. The resulting blending of cultures and culinary traditions in her family is a common experience for Southeast Asians who, over the centuries, have had to flee from one place to the next to survive despotism, hunger, and war.

Trang clarifies the distinctions between dishes from the three regions of Vietnam. There is the Simple North, where stir-fries are common and the seven-course beef meal, Bo By Mon, originated. The Sophisticated Center features Chao Tom, shrimp paste grilled on lengths of sugar cane created to please the wealthy families of Hue. In the Spicy South, sea trade with India, plus Cambodian influences, led to the development of aromatic, golden curries. Today, the Vietnamese serve them with Banh Mi, the light, crusty Saigon baguette made with rice and wheat flour.

In addition to the four groups of condiments essential to Vietnamese cooking (sweet, pungent Nuoc Cham, vinegared vegetables, sate, and table salad), Trang gives recipes for rice-paper-wrapped Summer Rolls, filled with rice noodles, pork, and shrimp, and Mint Rice with Shredded Chicken. Requiring only rice, chicken stock, shallots, fresh mint, and cooked chicken, it has the clean and layered flavors typical of Vietnamese food. Western sensibilities may recoil at Trang's brief, honest discussion of the exotic meats served in Vietnam, including dog, snake, and monkey, served mostly to demonstrate machismo or status (no recipes are given). Christopher Hirsheimer's artistic black-and-white photos enhance the poetic simplicity of Trang's deeply involving text. --Dana Jacobi

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New Orleans Cookbook Review

New Orleans Cookbook Feature

• ISBN13: 9781565545885
• Condition: USED - Very Good
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

New Orleans Cookbook Overview

Have you ever wondered how to make Crawfish Bisque or Baked Stuffed Oysters? Find out from an experienced caterer and cooking school owner who decided to share her secrets. In New Orleans, creating a fine dining experience and enjoying it is an art. This book teaches the ambitious cook how to create that art. From cocktails, to compotes, to pastry and pies, this cookbook offers a bit of everything. Ideas for menus for both formal and informal dinners are also included. So get adventurous and have some fun creating some New Orleans favorites! Below is a sample recipe from the book for a simple but elegant Lobster Salad. 1 cup flaked lobster 3 tablespoons French dressing 2 cups diced celery cup mayonnaise 3 hard-boiled eggs Marinate lobster with French dressing, let stand thirty minutes. Drain. Mix with celery and mayonnaise, arrange on lettuce leaves and garnish with curled celery and sliced hard-boiled eggs.

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