Books

Prevention's Cooking for Good Health: Easy Recipes for Low-Fat Living Review

Prevention's Cooking for Good Health: Easy Recipes for Low-Fat Living Overview

For America's millions of health-conscious cooks, the editor of Prevention magazine spotlights 150 luscious, low-fat recipes. Featuring such mouth-watering delights as crab cakes, sloppy joes, marinated flank steak, chicken pot pie, and more, this treasury lets healthy eaters tap the amazing power of good, wholesome food.

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The Great New England Food Guide Review

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Betty Crocker's New Picture Cook Book (Hardcover, STATED First Edition / STATED First Printing Review

Betty Crocker's New Picture Cook Book (Hardcover, STATED First Edition / STATED First Printing Overview

First Edition / First Printing Cook Book.Decorations by Joseph Pearson.

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Betty Crocker's New Chinese Cookbook Review

Betty Crocker's New Chinese Cookbook Feature

• ISBN13: 9780130832542
• 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

Betty Crocker's New Chinese Cookbook Overview

More than 130 recipes highlighting Cantonese, Sechuan, and specialties are presented together with complete instructions on cooking style, utensils, preparation, and artistry.

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It's in the Bag a New Approach to Food Storage Review

It's in the Bag a New Approach to Food Storage Feature

• ISBN13: 9781599553856
• 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

It's in the Bag a New Approach to Food Storage Overview

Bag meals Delicious entrées in 20 minutes or less Will save you time and money Will save you storage space Will provide you with the best way to baby step your way to building food storage How can bag meals do all that? Because with bag meals, you are storing what you eat and eating what you store! It s Sunday and you need ricotta for the lasagna. What are you going to do? Turn to page 186 and make some! You come home from your children s soccer game and everybody is starving. You make a chef salad and there s no salad dressing in the fridge. What are you going to do? Turn to page 233 and make some! A hard freeze in California has wiped out the nations lettuce crop. Lettuce is over .00 a head! What are you going to do? Learn how to sprout by turning to page 237. Food Storage It s in the Bag and other cool stuff your Mamma never taught you will provide you with simple easy to follow recipes and self reliance instruction skills that will assist you in obtaining greater peace of mind today and in the future!

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The Quick & Easy Low-Carb Cookbook for People with Diabetes Review

The Quick & Easy Low-Carb Cookbook for People with Diabetes Overview

Healthy low-carb solutions for people with diabetes

The Quick & Easy Low-Carb Cooking for People with Diabetes is designed just for people who want to simplify the cookinghealthy/ eating-healthy process. These easyto- follow recipes and meals already have carbs calculated for readers so there is no math for them to do. The book is divided into three sections, containing breakfasts, lunches, and dinners.

Based on the "carb choice" exchange system, where one carb choice equals 15 grams of carbohydrates, the book provides meals with three, four, and five "carb choices" to fit many meal plans. Each section contains meals with three, four, and five carb choices.

Readers get to choose how many carbs they want! There is also a snack section of one and two carb choices.

Recipes include:

• Cheesy Tortilla Rollers
• Morning Shortcakes with Vanilla Blackberries
• South of the Border BLT Wrap
• Seared Sirloin with Sweet Balsamic Sauce

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Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking Review

Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking Feature

• ISBN13: 9781580088534
• 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

Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking Overview

Before she attended the prestigious French cooking school École de Cuisine La Varenne, Virginia Willis had been shelling butterbeans alongside her mother and grandmother in her Georgia family kitchen ever since she could stand on a stool. These divergent influences inform her passionate homage to the cooking of the South. From simple starters and slaws to generous entrées and desserts, Willis makes down-home cooking refined and haute cuisine friendly, with recipes like Vidalia Onion Soup with Bacon Flan, Pulled Pork Sandwiches with Mama's Barbecue Sauce, and Hot Vanilla Soufflés with Vanilla Ice Cream. Brimming with stories, tips, techniques, and gorgeous photographs, BON APPÉTIT, Y'ALL seamlessly blends Willis's Southern and French roots into a memorable and thoroughly modern cookbook.

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The QE2 Cook Book Review

The QE2 Cook Book Overview

In the QE2 Cook Book Gretel Beer collects recipes from on board ship. It contains starters, main courses, desserts as well as tea time specials and low fat dishes.'

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The Complete Book of Caribbean Cooking Review

The Complete Book of Caribbean Cooking Overview

"Mrs. Ortiz can always be trusted to treat her subjects accurately because she has lived and cooked in the countries she writes about." -- Associated Press
"An eye-opener for people who are unaware of the diversity of that region's cooking, which draws on European, African and Asian influences. Caribbean cuisine is documented in 450 recipes organized in 14 chapters. The region's distinctive ingredients, cooking methods and utensils are thoroughly explained by Mrs. Ortiz." -- Kansas City Star
"Scores of recipes that will convince you that, yes, there is something new under the gastronomic sun . . . . I wish space permitted me to tell you about the lamb stew with red kidney beans from Guadeloupe, a marvelous recipe for a large Edam cheese stuffed with beef from Curacao, skewered beef kabobs with pineapple, tomatoes, onions and peppers from Anguilla, a pork and spinach dish from St. Lucia and a Camaguey meat salad from Cuba, but I'll have to refer you to the book for those items." -- Josef Mossman, Des Moines Register

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Joy of Cooking: All About Salads & Dressings Review

Joy of Cooking: All About Salads & Dressings Overview

Sixty years after Irma Rombauer advised new cooks to "Stand facing the stove," America's love affair with Joy of Cooking continues unabated. And why not? Joy in hand, tens of millions of people -- from novices to professionals -- have learned to do everything from make a meat loaf to clean a squid to frost a wedding cake. For decades, Joy of Cooking has taught America how to cook, serving as the standard against which all other cookbooks are judged.

All About Salads & Dressings upholds that standard. While keeping the conversational and instructional manner of the flagship book, All About Salads & Dressings is organized by salad type including green; vegetable and savory fruit; bean and grain; fish and shellfish; meat and poultry -- with such delicious classics and exciting innovations as Caesar Salad; Thai Beef Salad; Grilled Swordfish, Tangerine, and Jícama Salad; Tomato and Mozzarella Salad; Hot Apple Slaw; and Three-Bean Salad. And don't forget the dressings: everything from Basic Vinaigrette to creamy Green Goddess Dressing is covered. With a full primer on varieties of lettuce and suggestions for garnishing, All About Salads & Dressings illustrates how much more there is to salad than just lettuce.

Whether you belong to one of the millions of American households that already own a copy (or two) of Joy, or you have never cracked the spine of a cookbook before, Joy of Cooking: All About Salads & Dressings is for you. It is a spectacular achievement, worthy of its name. Joy has never been more beautiful.

Joy of Cooking: All About Salads & Dressings Specifications

You know to first consult The Joy of Cooking for the perfect recipe for salads like caesar, cobb, Waldorf, or three-bean, but what about Pasta Salad with Shrimp, Roasted Red Peppers, and Black Olives, Hot Apple Slaw, or Bread and Tomato Salad? For more than 60 years, home cooks have turned to that beloved cookbook for classic recipes, definitions, and instructions for cooking techniques, but when looking for something new and different, full of spice, or slightly exotic, we tend to go elsewhere. So Ethan Becker is retraining us with The Joy of Cooking: All About Salads and Dressings. Becker--Irma S. Rombauer's grandson and Marion Rombauer Becker's son--continues the family tradition of sharing foolproof recipes for everyday cooking in everyday kitchens. But this new All About series is also beautifully illustrated, filled with brilliant color photographs, and the flavors and techniques have been updated to reflect the way we cook and eat today. Tunisian-Style Carrot Salad glows orange, gold, and red in a full-page photo across from the recipe. Flavored with lemon and orange, coriander, cumin, cinnamon, and chili, it's warm and bright, crisp and fresh. Tzatziki Potato Salad is light and tangy, well dressed with fresh mint and dill, cucumber, garlic, and yogurt. A chapter on dressings includes an exciting collection of vinaigrettes--everything from Basic to Tomato Mint and Fennel Parmesan to creative dressings like Tangerine Shallot and Chipotle Pepper Mayonnaise.

Becker's new Joy is as essential as ever. It still includes old favorites like Green Goddess dressing and molded gelatin salads, and walks us through tasks like how to cook and peel beets. But it's the new illustrations and photographs, and recipes like Quinoa Salad with Pine Nuts and Raisins and Sautéed Veal Medallions on Arugula Tomato Salad, that make you want to renew your old friendship with Joy. --Leora Y. Bloom

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Persian Cooking for a Healthy Kitchen (4th Ed. Paperback)) Review

Persian Cooking for a Healthy Kitchen (4th Ed. Paperback)) Overview

Persian cuisine is healthy yet colorful like a Persian miniature, exotic yet simple like a poem by Omar Khayyam. It combines rice, the jewel and foundation of Persian cooking, with a little meat, fowl or fish; plenty of vegetables, fruit, nuts, herbs, and a delicate mix of spices such as rose petals, angelica seeds, dried limes, candied orange peels, cinnamon, cardamom, cumin and saffron to achieve a balanced diet that is uniquely Persian. Najmieh Batmanglij presents 95 exquisite recipes that are low in fat yet high in flavor. From her years in the South of France and the United States, the author has brought about a marriage of ancient Persian cooking, modern French Provencal food presentation, and contemporary American eating styles. The result is a feast for both the eyes and the taste buds. The recipes have been kitchen tested by both American and Persian chefs. They are intelligently written and easy to follow, one per page, each facing a magnificent photograph.

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Fat Witch Brownies: Brownies, Blondies, and Bars from New York's Legendary Fat Witch Bakery Review

Fat Witch Brownies: Brownies, Blondies, and Bars from New York's Legendary Fat Witch Bakery Feature

• ISBN13: 9781605295749
• 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

Fat Witch Brownies: Brownies, Blondies, and Bars from New York's Legendary Fat Witch Bakery Overview

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Miss Vickie's Big Book of Pressure Cooker Recipes Review

Miss Vickie's Big Book of Pressure Cooker Recipes Feature

• ISBN13: 9780764597268
• 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

Miss Vickie's Big Book of Pressure Cooker Recipes Overview

The Ultimate Pressure-Cooker Cookbook

Nobody knows more about pressure cookers than Vickie Smith, creator of the leading pressure-cooker Web site, MissVickie.com. Now, at last, Miss Vickie has gathered all of her pressure-cooker wisdom into a book. Whether you're a pressure-cooker newcomer or a longtime fan, you'll find all the recipes, techniques, and tips you need for a lifetime of great pressure-cooker meals.

Miss Vickie's Big Book of Pressure Cooker Recipes is jam-packed with nearly 400 fast, tasty, foolproof recipes, ranging from one-pot meals like Chicken and Rice with Mushrooms to Sweet and Sour Pork, Navy Bean Soup, and Chocolate Malt Cheesecake. Miss Vickie's detailed recipe instructions and special techniques, such as "pan in pot" pressure cooking, guarantee that each dish comes out perfectly cooked--and perfectly delicious.

But Miss Vickie gives you more than just great recipes. Her book also provides in-depth guidance on every aspect of choosing and using a pressure cooker, including:
*

A buyers' guide to modern pressure cookers
*

Step-by-step pressure-cooker instructions
*

Pressure-cooker safety
*

Basic and advanced pressure-cooking techniques
*

Common mistakes in pressure cookery
*

Adapting recipes to the pressure cooker
*

Tips, tricks, and troubleshooting


Offering hundreds of recipes that are proven to work--and proven delicious--plus plain-English answers to all of your pressure-cooker questions, Miss Vickie has created the single most useful pressure-cooker book ever published. It's a resource you'll turn to again and again as you explore the world of pressure-cooker possibilities and pleasures.

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The New California Cook: Casually Elegant Recipes with Exhilarating Flavor Review

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Moroccan Cooking: Fragrantly Spices North African Cuisine (Contemporary Kitchen) Review

Moroccan Cooking: Fragrantly Spices North African Cuisine (Contemporary Kitchen) Overview

Moroccan food is one of the world's most fragrant and flavorful cuisines. This richly colorful volume unveils the wealth of Morocco's traditional recipes that have been handed down over generations. Moroccan Cooking is divided into seven sections. There are soups and starters, followed by many variations on the national dish of couscous. Main courses include tantalising fish and seafood recipes, meat and poultry, and vegetables and salads. There are also several delectable dessert dishes. Each of the 70 recipes is photographed step-by-step, and there are magnificent pictures of the finished dishes. With its comprehensive introduction to the history of this fascinating country and guide to all the classic ingredients, herbs and spices and cooking techniques, this book is an eye-opening guide to the secrets of Moroccan cooking.

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Food from the Heartland: The Cooking of America's Midwest Review

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The New Book of Soups: A complete guide to stocks, ingredients, preparation and cooking techniques, with over 150 tempting new recipes Review

The New Book of Soups: A complete guide to stocks, ingredients, preparation and cooking techniques, with over 150 tempting new recipes Overview

Filled with fresh, new ideas and superb photography, this book introduces creative soups of all styles, including chilled, clear, light, creamy, spicy, rich, hearty and extravagant.

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Corn Lovers Cookbook (Cooking Across America Cook Book Series) Review

Corn Lovers Cookbook (Cooking Across America Cook Book Series) Overview

Over 100 delicious recipes featuring America's favorite! Try Corn Chowder, Corn Souffle, Apple Cornbread or Caramel Corn, to name a few. You will find a tasty recipe for every occasion in this collection. Includes corn facts and trivia, too!

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A Little Book for A Little Cook Review

A Little Book for A Little Cook Overview

A Little Book for a Little Cook was originally published by
Pillsbury in 1905. This new reproduction has all of the recipes
from the original softcover edition, but is being reissued with
the modern reader in mind. The collector will note some small
departures from the original book, but the little cook will no
doubt find what is here to be fun to cook, delicious, and warmly
nostalgic.

For best results, we recommend the following recipe changes
when preparing these old−fashioned recipes. When using
Pillsbury BEST® Flour, there is no need to sift the flour.
Just lightly spoon the flour into the measuring cup and
level it off. When combining the flour with other dry
ingredients, stir the ingredients together with a fork.

Bread: Soak 1 (.6 oz.) cake compressed yeast or 1 pkg.
active dry yeast and 1 tablespoon sugar in 2 tablespoons
lukewarm (105−110°F.) water for 2 minutes. Knead dough 5 to
10 minutes. Let dough rise in warm place until it is almost
double in size. Grease, bottom only, 8×4 or 9×5−inch loaf
pan. Bake at 375°F. for 35 to 40 minutes or until light
golden brown.

Biscuits: Bake on a lightly greased cookie sheet at 425°F.
for 9 to 11 minutes.

Ginger Bread: Bake in a greased 13x9−inch pan at 350°F. for
23 to 27 minutes.

Sponge Cake: Bake in a greased and floured 9−inch square or
11×7−inch pan at 350°F. for 24 to 29 minutes.

Muffins: Bake in a greased 12−cup muffin pan at 400°F. for
12 to 16 minutes.

Creamed Potatoes: If a double boiler is unavailable, cook in
a heavy saucepan over medium heat until mixture thickens,
about 5 minutes.

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Backpacker's Recipe Book: Inexpensive, Gourmet Cooking for the Backpacker Review

Backpacker's Recipe Book: Inexpensive, Gourmet Cooking for the Backpacker Overview

ISBN-13: 9780871085498 - ISBN-10: 0871085496Publication Date: 10/1979Pages: 106

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Betty Crocker's Cooky Book Review

Betty Crocker's Cooky Book Feature

• ISBN13: 9780764566370
• 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

Betty Crocker's Cooky Book Overview

The cookie book thousands of us grew up with–back by popular demand!

At last, the most requested out-of-print book in Betty Crocker history is available once again–in this authentic reproduction of the beloved 1963 edition of Betty Crocker’s® Cooky Book. An entire generation grew up learning to bake from this book. Now they can share it with their own kids and grandkids. Packed with more than 450 all-time favorite cookie recipes, it includes everything from the most basic drop, bar, and rolled cookies to more elaborate cookies and confections suitable for holidays and entertaining. A separate "Cooky Primer" chapter shares handy tips on baking utensils, measuring ingredients, cookie storage, and more. Complete with dozens of nostalgic color photographs, charming how-to illustrations, and decorative sketches, this timeless book is sure to please existing fans while gaining the loyalty of a brand new audience. Brimming with recipes that are as oven-fresh today as they were nearly forty years ago, it’s a wonderful and winning encore from Betty Crocker.

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The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round Review

The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round Feature

• ISBN13: 9781554072569
• Condition: USED - Very Good
• Notes:

The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round Overview

The easiest and safest methods for making delectable preserves in small batches -- all year long.

"Takes the pressure off cooks who don't have much time... but still want to savor the season's bounty."
-Chicago Tribune (Review of the prior edition)

The Complete Book of Small-Batch Preserving takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive. Because these recipes require a minimum of time and fuss, home cooks will enjoy creating the preserves almost as much as everyone will enjoy tasting them.

Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipes are suitable for microwaves. A brand new chapter features freezer preserving as an alternative to the traditional methods. The more than 300 enticing recipes include:

• Jams, jellies and low-sugar spreads
• Conserves, butters and curds
• Pickles, relishes and chutneys
• Salsas, mustards and marinades
• Flavored oils
• Dessert sauces, syrups and liqueurs.

With delectable recipes and professional tips, The Complete Book of Small-Batch Preserving is the ideal guide for anyone who craves home-made preserves but doesn't want to spend all day in the kitchen.

(20010521)

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Food Processor Cook Book (Adventures in cooking series) Review

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The New Household Receipt Book: Containing Maxims, Directions, and Specifics for Promoting Health, Comfort, and Improvement in the Homes of the People ... with Many Receipts Never Before Collected Review

The New Household Receipt Book: Containing Maxims, Directions, and Specifics for Promoting Health, Comfort, and Improvement in the Homes of the People ... with Many Receipts Never Before Collected Overview

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.

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Rayess' Art of Lebanese Cooking Review

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How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart Review

How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart Feature

• ISBN13: 9780767902793
• 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

How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart Overview

Pam Anderson grew up watching her parents and grandparents make dinner every night by simply taking the ingredients on hand and cooking them with the techniques they knew.

Times have changed. Today we have an overwhelming array of ingredients and a fraction of the cooking time, but Anderson believes the secret to getting dinner on the table lies in the past. After a long day, who has the energy to look up a recipe and search for the right ingredients before ever starting to cook? To make dinner night after night, Anderson believes the first two steps--looking for a recipe, then scrambling for the exact ingredients--must be eliminated. Understanding that most recipes are simply "variations on a theme," she innovatively teaches technique, ultimately eliminating the need for recipes.

Once the technique or formula is mastered, Anderson encourages inexperienced as well as veteran cooks to spread their culinary wings. For example, after learning to sear a steak, it's understood that the same method works for scallops, tuna, hamburger, swordfish, salmon, pork tenderloin, and more. You never need to look at a recipe again. Vary the look and flavor of these dishes with interchangeable pan sauces, salsas, relishes, and butters.

Best of all, these recipes rise above the mundane Monday-through-Friday fare. Imagine homemade ravioli and lasagna for weeknight supper, or from-scratch tomato sauce before the pasta water has even boiled. Last-minute guests? Dress up simple tomato sauce with capers and olives or shrimp and red pepper flakes. Drizzle sautéed chicken breasts with a balsamic vinegar pan sauce. Anderson teaches you how to do it--without a recipe. Don't buy exotic ingredients and follow tedious instructions for making hors d'oeuvres. Forage through the pantry and refrigerator for quick appetizers. The ingredients are all there; the method is in your head. Master four simple potato dishes--a bake, a cake, a mash, and a roast--compatible with many meals. Learn how to make the five-minute dinner salad, easily changing its look and flavor depending on the season and occasion. Tuck a few dessert techniques in your back pocket and effortlessly turn any meal into a special occasion.

There's real rhyme and reason to Pam's method at the beginning of every chapter: To dress greens, "Drizzle salad with oil, salt, and pepper, then toss until just slick. Sprinkle in some vinegar to give it a little kick." To make a frittata, "Cook eggs without stirring until set around the edges. Bake until puffy, then cut it into wedges." Each chapter also contains a helpful at-a-glance chart that highlights the key points of every technique, and a master recipe with enough variations to keep you going until you've learned how to cook without a book.

How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart Specifications

Learn what makes a recipe tick, says How to Cook Without a Book author Pam Anderson, and you'll serve great food fast. Recognizing that most cooks feel challenged in the face of daily meal making, Anderson provides a game plan: prepare dishes based on available ingredients and simple cooking techniques you've mastered--not on recipes you've got to look up and ingredients you'll need to shop for--and you maximize the potential of kitchen ease. Cooks looking for a way to address the what-will-we-have-tonight quandary definitively, or those who feel they lack the energy or know-how to tackle cooking every night, should find the book essential. In chapters such as "Simple Stir-Frys" or "Weeknight Ravioli and Lasagna," Anderson presents a particular cooking procedure, provides a recipe that embodies it in its basic form (the protein-adaptable Weeknight Stir-Fry, for example), then offers simple variations (such as Stir-Fried Chicken with Asparagus and Mushrooms or Stir-Fried Shrimp with Pepper and Scallions). Chapters conclude with an at-a-glance review of key technique points. Following Anderson's tips and innovations, lasagna, for example, becomes a weeknight option (use egg-roll wrappers for the pasta, Anderson advises, and forgo the baking); she also shows how, once mastered, her Big Fat Omelet, which serves four, can become the basis for a wide range of lunch and dinner entrées. With a comprehensive pantry section and a dessert chapter that puts frozen puff pastry to work in imaginative ways, the book is a trove of information that cooks can use and depend on. --Arthur Boehm

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Cooking New American : How to Cook the Food You Love to Eat Review

Cooking New American : How to Cook the Food You Love to Eat Overview

Cooking New American offers today's cooks everything they need to know to cook fresh, contemporary, and great-tasting food for family and friends. With Fine Cooking's most popular recipes by many of America's greatest chefs that include Bruce Aidells, Gale Gand, Caprial Pence, Alice Waters, and Joanne Weir, the book features fresh, delicious ingredients simply prepared, with all the tips and techniques to successfully prepare today's favorite foods. The 200 recipes selected by the editors of Fine Cooking deliver the fresh and bold flavors that have powered the American culinary revolution, yet all the ingredients are readily attainable at the supermarket. The range of recipes is exciting, but every dish is decidedly easy-to-prepare. With almost 400 step-by-step color photographs, an assortment of techniques, ingredients, tips from the pros, essays, preparation and serving tips, optional ingredients, shortcuts, recipe variations, and timesaving tips as well as ideas for cooking ahead and serving suggestions, Cooking New American is a private tutorial in preparing the kind of food that Americans truly love to eat.

Cooking New American : How to Cook the Food You Love to Eat Specifications

The American palate changes constantly. Who would have guessed that salsa would replace ketchup as our condiment of choice? Even so, home cooking hasn't caught up with many of the "new" dishes we've come to enjoy. Addressing that gap, Cooking New American offers 200 recipes from Fine Cooking, a magazine devoted to telling cooks "how-to" as well as offering simple, tasty formulas. The book's recipes, which cover the full dish range from "small bites" through desserts, are the work of 75-plus food authorities, such as Alice Waters (Garden Lettuces with Baked Goat Cheese); Pam Anderson (Broiled Chicken Thighs with Coriander Rub); Norman Van Aken (Grilled Tuna with Mango and Habanero Sauce); and Gale Gand (Chocolate Terrine with Whipped Cream and Almond Brittle). Despite a few taste lapses (a recipe with rosemary-flavored blue-cheese sauce, for example), and at least one doubtfully edited formula (readers are advised to serve grilled red onions with optionally garnished Bermuda onion-topped flank-steak), the formulas are overwhelmingly attractive--traditional and modern fare that's easily prepared.

It is, however, the instructional asides that make the book so valuable. From "Cooking Right" tips (for example, to get the right vegetable thickness for a zucchini dish, "press down hard on a Y-shaped peeler") to sections like "Just What Is a Mojo?", the book abounds in genuinely useful advice. These tips benefit from color photos that show, for instance, the various stages of sugar-syrup caramelization. Ingredient and cooking-ahead pointers, as well as sub-recipes like those for quick pan sauces, further enhance this winning collection. --Arthur Boehm

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Spirit of the Harvest: North American Indian Cooking Review

Spirit of the Harvest: North American Indian Cooking Feature

• ISBN13: 9781556701863
• Condition: New
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Spirit of the Harvest: North American Indian Cooking Overview

A carefully researched book, Spirit of the Harvest presents 150 authentic recipes from the Chippewa, Sioux, Comanche, Hopi, and other North American tribes. Navajo Peach Crisp, Ember Roasted Buffalo, and Iroquois Leaf Bread are among the unusual recipes offered. A portion of future royalties will be donated to the Museum of the American Indian. 50 full-color photographs. Full-color map.

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Cooking Seafood (Thunder Bay Cooking) Review

Cooking Seafood (Thunder Bay Cooking) Overview

From the Pacific, Atlantic, and Indian Oceans, to the Mediterranean, North Sea and the Gulf of Mexico, Cooking Seafood takes novice and advanced cooks alike on a delicious culinary cruise. Nibble your way around the globe with recipes like Thai Fish Cakes, the French classic Sole a la Meuniere, a zesty Mexican Seafood Stew with Avocado Salsa, a toothsome Italian Seafood Risotto, and one of Louisiana’s all-time favorites, Oyster Po’Boys. Each recipe is presented in a friendly, step-by-step style, with beautiful, full-color photographs illustrating the cooking process, from preparation to table presentation. Cooking Seafood is an essential addition to any kitchen library and sure to reel in many fish-loving fans.

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Beef and Veal (Illustrated Library of Cooking) Review

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The Best of Czech Cooking Review

The Best of Czech Cooking Feature

• ISBN13: 9780781812108
• 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

The Best of Czech Cooking Overview

While similar to the cuisines of Russia, Hungary, and Poland, Czech cooking is uniquely appealing, practical and elegant. This expanded edition includes 240 easy-to-prepare recipes and a guide to Czech aperitifs, wine, and beer.

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Portuguese Cooking: The Authentic and Robust Cuisine of Portugal Review

Portuguese Cooking: The Authentic and Robust Cuisine of Portugal Overview

Portugal is blessed with a flavorful and complex cuisine that brings together influences from Europe, Africa, and the Muslim world. Author Carol Robertson shares her fascination with the country as well as its cuisine in recipes, lively journal entries, and delightful drawings, while David Robertson's evocative photographs reveal the wonders of the Portuguese landscape and culture.

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Better Homes & Gardens New Cookbook (Red Checkered Cover) Review

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Fig Recipe Journal Review

Fig Recipe Journal Feature

• ISBN13: 9781741106725
• 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

Fig Recipe Journal Overview

Always wondering where to write down those favourite recipes that you collect from friends, family, magazines etc. Featuring a cloth bound spine this beautifully packaged journal is the answer. This recipe journal has six section dividers for easy access – Soups & Starters, Seafood, Meat & Poultry, Pasta & Rice, Vegetables & Salads and Sweet Treats. An added bonus is the pocket at the back to store your recipes when you haven’t time to write them out.

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The Backyard Beekeeper's Honey Handbook: A Guide to Creating, Harvesting, and Cooking with Natural Honeys Review

The Backyard Beekeeper's Honey Handbook: A Guide to Creating, Harvesting, and Cooking with Natural Honeys Feature

• ISBN13: 9781592534746
• Condition: New
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The Backyard Beekeeper's Honey Handbook: A Guide to Creating, Harvesting, and Cooking with Natural Honeys Overview

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The No-Salt, Lowest-Sodium Baking Book Review

The No-Salt, Lowest-Sodium Baking Book Feature

• ISBN13: 9780312335243
• 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 No-Salt, Lowest-Sodium Baking Book Overview

Donald Gazzaniga, diagnosed with congestive heart failure, was headed for a heart transplant. Urged by his doctor to keep his sodium intake “under 1,500 to 2,000 milligrams a day,” Don headed for the kitchen and went to work devising recipes for delicious low-sodium dishes that added up to less than 500 milligrams daily. The results? Don’s name has been removed from the transplant list, and Don shared his recipes with the world in The No-Salt, Lowest-Sodium Cookbook.

Readers of that first book have kept in touch with Don via his Web site, and have written him letters asking for more. What they most often ask for is a book with more bread recipes, more recipes for cakes and cookies and muffins and tea breads, more of all those great baked things—in short, for the book you now hold in your hands. Don teamed up with his daughter, professional nutritionist Dr. Jeannie Gazzaniga Moloo, to fill The No-Salt, Lowest-Sodium Baking Book with recipes that are as healthy and delicious as possible. As in the previous book, they tell you just how much sodium is in each ingredient. They provide satisfactory substitutes for flavorings that patients with congestive heart failure and high blood pressure shouldn’t have. All easy to make and delicious to eat. Go for it!

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Lemon Tart: A Culinary Mystery (Culinary Mysteries (Deseret Book)) Review

Lemon Tart: A Culinary Mystery (Culinary Mysteries (Deseret Book)) Overview

Award- winning author Josi S. Kilpack introduces a new series of culinary cozies that is sure to tantalize mystery lovers. In this debut volume, cooking aficionado turned amateur detective Sadie Hoffmiller tries to solve the murder of her beautiful young neighbor a single mother who was mysteriously lured from her home while a lemon tart was baking in her oven. At the heart of Sadie s search is the woman s missing two year-old child. Whoever took the child must be the murderer, but Sadie is certain that the police are looking at all the wrong suspects including her! For an added treat, original mouth- watering recipes for Sadie s Lemon Tart, Homemade Alfredo Sauce, Carrot Cookies, Brownies, and Granny s Gingerbread Bundt Cake are sprinkled throughout the book.

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The Big Book of Baking Review

The Big Book of Baking Overview

With more than 700 classic recipes, "The Big Book of Baking" is unique for both for the huge number and range of recipes offered as well as for the clarity and ease with which they are explained. With every recipe rated with 1(simple), 2(fairly simple), or 3 (complicated), home bakers at every level will find recipes they can be sure of alongside others that will challenge their culinary skills.

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Cooking the Austrian Way (Easy Menu Ethnic Cookbooks) Review

Cooking the Austrian Way (Easy Menu Ethnic Cookbooks) Overview

An introduction to the cooking of Austria including such traditional recipes as Wiener schnitzel, potato noodles, and Sacher cake. Also includes information on the geography, customs, and people of this European country.

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South American Cooking: Foods and Feasts from the New World Review

South American Cooking: Foods and Feasts from the New World Overview

The author shows how the cuisines of the 13 South American countries have been influenced by European conquests, indigenous Indian foods and techniques, the exotic cooking of African subcultures, and the rich diversity of the vast South American continent. More than 150 delicious dishes for the North American kitchen.

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