 | Smoothies for Life! Yummy, Fun, and Nutritious!
Brand: Three Rivers Press
<b>Blend Your Way to Better Health!</b><br>Join the millions of health-conscious individuals who have already discovered the tasty, nutritional, revitalizing goodness of smoothies. In <b><i>Smoothies for Life</i></b>, <b>Daniella Chace</b> and <b>Maureen Keane</b> (coauthor of the million-copy bestseller <i>Juicing for Life</i>) show you how to make high-energy, delicious smoothies right in your own home! All you need is a blender (or food processor), a few, simple ingredients, and you're ready to embark on a new taste and nutrition adventure. Learn how you can:<br>·Beat fatigue with Mocha Magic <br>·Build athletic endurance with Tropical Elixir <br>·Lose weight with Peachy Almond Freeze <br>·Boost immunity with Rasanana Berry <br>·Reduce stress with Ginseng Soother <br>·Improve your memory with Pink Hurricane <br>·Detoxify your body with Watermelon Cooler <br>·And much more!<br>These tantalizing smoothies contain creative combinations of antioxidant-rich fruits, healing tinctures, flavorful extracts, and natural sweeteners â and they are always delicious. Once you start, you'll be drinking these smoothies for life!<br>Includes information for adding revitalizing herbs such as ginkgo, echinacea, goldenseal, and kava! | *$6.45 |
 | The Billionaire's Vinegar: The Mystery of the World's Most Expensive Bottle of Wine
Brand: Three Rivers Press
âPart detective story, part wine history, this is one juicy tale, even for those with no interest in the fruit of the vine. . . . As delicious as a true vintage Lafite.â âBusinessWeek<br><br>The Billionaireâs Vinegar tells the true story of a 1787 Château Lafite Bordeauxâsupposedly owned by Thomas Jeffersonâthat sold for $156,000 at auction and of the eccentrics whose lives intersected with it. Was it truly entombed in a Paris cellar for two hundred years? Or did it come from a secret Nazi bunker? Or from the moldy basement of a devilishly brilliant con artist? As Benjamin Wallace unravels the mystery, we meet a gallery of intriguing playersâfrom the bicycle-riding British auctioneer who speaks of wines as if they are women to the obsessive wine collector who discovered the bottle. Suspenseful and thrillingly strange, this is the vintage tale of what could be the most elaborate con since the Hitler diaries. <i>Updated for paperback with a new epilogue.</i> | *$7.00 |
 | Student's Vegetarian Cookbook, Revised: Quick, Easy, Cheap, and Tasty Vegetarian Recipes
Brand: Three Rivers Press
<b>Eat Your Vegetables!</b><br>Some people are vegetarians because they think a meat-free diet is good for you. Some believe itâs good for the planet. Others just want tasty food; they want it cheap, they want it easy, and they want it now. Whatever your reasons, check out this bookâs 135 great-tasting vegetarian recipes, including: <br>Gingered Chinese Greens Stir-Fry ⢠Banana Bread ⢠Moroccan Stew ⢠Beer and Aztec Rice ⢠Chipotle-Black Bean Chili ⢠Curry in a Hurry ⢠Roasted Vegetable Rush ⢠Miso-Happy Soup â¢Yogurt Fruit Shake ⢠French Toast 2000 ⢠Pita Pizza Crust ⢠Cremini Mushroom Burger ⢠Broiled Zucchini Parmesan ⢠Rice Pudding Cereal ⢠Coffee Brazil ⢠Chapati with Confetti Salad ⢠And much, much more!<br>So stop scrounging around for something to eat. With this book, you can put a great-tasting meal together in little or no time. | *$7.06 |
 | Cholesterol Down: Ten Simple Steps to Lower Your Cholesterol in Four Weeks--Without Prescription Drugs
Brand: Three Rivers Press
Take Control of Your Cholesterolâ Without Drugs<br><br>If you are one of the nearly 100 million Americans struggling with high cholesterol, then Dr. Janet Brill offers you a revolutionary new plan for taking control of your healthâwithout the risks of statin drugs. With Dr. Brillâs breakthrough Cholesterol Down Plan, you simply add nine âmiracle foodsâ to your regular diet and thirty minutes of walking to your daily routine. Thatâs all. This straightforward and easy-to-follow program can lower your LDL (âbadâ) cholesterol by as much as 47 percent in just four weeks. <br><br><b>Cholesterol Down</b> explains Dr. Brillâs ten-point plan as well as the science behind it. Youâll learn how each miracle food affects LDL cholesterol and how the foods work together for maximum effect, as well as:<br><br>⢠How eating whole grains helps reduce LDL cholesterol in your bloodstream<br>⢠Why antioxidants keep plaque from building up in your arteries <br>⢠How certain steps change the structure of LDL cholesterol particles (and why itâs best for them to be large and fluffy)<br>⢠Why walking just thirty minutes a day lowers âbadâ cholesterol and cuts dangerous belly fat<br><br>With everything you need to stay focused on the plan, including a daily checklist, a six-month chart for racking LDL cholesterol changes, tools for assessing your risk level for cardiovascular disease, sample weekly menus, and even heart-healthy recipes, <b>Cholesterol Down</b> is the safe and effective alternative or complement to statin drugs. | *$7.53 |
 | Emergency Food Storage & Survival Handbook: Everything You Need to Know to Keep Your Family Safe in a Crisis
Brand: Three Rivers Press
<b>Always Be Prepared</b><br>What if your life was disrupted by a natural disaster, food or water supply contamination, or any other type of emergency? Do you have the essentials for you and your family? Do you have a plan in the event that your power, telephone, water and food supply are cut off for an extended amount of time? What if there were no medical or pharmaceutical services available for days, weeks, or months? How prepared are you?<br>With this guide by your side, you and your family will learn how to plan, purchase, and store a three-month supply of all the necessitiesâfood, water, fuel, first-aid supplies, clothing, bedding, and moreâsimply and economically. In other words, this book may be a lifesaver.<br>Inside you'll find 10 steps to an affordable food storage program plus how to:<br>·Prepare a home "grocery store" and "pharmacy" <br>·Use what you store and store what you use <br>·Store water safely and provide for sanitation needs <br>·Create a first-aid kit, car kit, and 72-hour emergency kit for the whole family <br>·And many more invaluable hints and tips<br>"This clear, concise, step-by-step program is not only affordable and doable, it's essential in these uncertain times. Now, everyone from apartment dwellers to basement owners can store a three-month supply of the essentials, including peace of mind!" <b>â Joni Hilton, author of <i>Once-a-Week Cooking Plan</i> and <i>Cooking Secrets My Mother Never Taught Me</i></b> | *$8.21 |
 | ChefMD's Big Book of Culinary Medicine: A Food Lover's Road Map to: Losing Weight, Preventing Disease, Getting Really Healthy
Brand: Three Rivers Press
Doctor, What Do I Eat for Thatâand How Do I Make It Taste Really Good?<br><br>Respected physician and trained chef Dr. John La Puma answers those questions and more in this revolutionary book. In it, he offers you âculinary medicineâ the art of cooking blended with the science of medicine. The result? Restaurant-quality recipes, foods, and meals that can reverse the process of disease. <br><br>Use <i>ChefMDâs Big Book of Culinary Medicine</i> to: <br> <br>⢠Discover what and how to eat for forty health conditionsâfrom ADD and Alzheimerâs to rheumatoid arthritis and ulcers <br>⢠Build a âculinary medicine chestâ with fifty amazing foods that prevent or control common health conditions <br>⢠Conquer fatigue, supercharge your immune system, and look and feel younger <br>⢠Get the most nutrition from the foods you eat <br>⢠Find the ChefMD Essentialsâthirty-six healthful and flavorful brand-name foods in boxes, bags, and cans <br>⢠Fall in love with food again with fifty easy ChefMD recipesâguilt free! <br> <br>Eat and cook the ChefMD way and discover just how easy, simple, and delicious a healthy life can be. <i><br><br><br></i> | *$8.56 |
 | Complete Book of Juicing: Your Delicious Guide to Youthful Vitality
Brand: Three Rivers Press
<b><i>âA must-read for anyone interested in juicing as a part of a healthy lifestyle.â</i> <br>âJay Kordich, âThe Juicemanâ</b><br><br>Freshly squeezed juice is the tastiest way to satisfy your nutrition needs while you quench your thirst. Now, one of the worldâs leading experts on natural nutrition and health offers you clear information on the healing and revitalizing power of various fruit and vegetable juices combined with a mouthwatering collection of over 150 recipes. <b><i>The Complete Book of Juicing</i></b> reveals how specific juices can help:<br><br>⢠Combat cancer<br>⢠Relieve arthritis<br>⢠Lower blood pressure<br>⢠Resist aging<br>⢠Reduce high cholesterol<br>⢠Treat kidney stones and ulcers<br>⢠And much, much more!<br><br>You also get detailed nutritional information for each recipe plus a safe and effective (and optional) guide to fasting with juices. This is the only juice book youâll ever need! | *$8.69 |
 | More Smoothies for Life: Satisfy, Energize, and Heal Your Body
Brand: Three Rivers Press
Nutritionist Daniella Chace, coauthor of <i>Smoothies for Life</i>, is back with 150 smoothie recipes designed to cure common ailments, increase longevity, and satisfy cravings with fat-burning snacks. Learn how to save money and time by making Starbucks- and Jamba Juiceâworthy drinks right in your own kitchen, using the healthiest ingredients on the planet! Thereâs no easier, more decadent way to provide all the nutrients your body needs. With <i>More Smoothies for Life</i>, you can whip up:<br><br>⢠smoothies that enhance weight loss, increase metabolic rate, and control appetite<br>â¢heart-healthy smoothies rich in antioxidants from blueberries, walnuts, green tea, avocados,<br> pomegranates, and more <br>â¢elixirs that heighten mental clarity, improve memory, and support rejuvenating sleep <br>â¢quick-and-easy remedies for hangovers, insomnia, and stress <br>â¢homemade energy drinks that work and taste like Red Bull, minus the sugar and the price tag<br><br>Translating complex food science into easy-to-understand advice, Chace thoroughly explains the scientific basis for each medicinally active ingredient so you know youâre getting the most out of your daily shake. Your blender will never be put to better use! | *$8.95 |
 | 200 Best Panini Recipes
Brand: Tiffany Collins Part Number: 0-7788-0201-9
<p> <i>The fresh, robust flavors of Italian grilled sandwiches.</i> </p><p> A panini is an Italian-inspired pressed sandwich enjoyed throughout Italy and, increasingly, in North American cafés, restaurants and kitchens. Italians regard panini as fast food thanks to its easy preparation, which also accounts for its success in North America. Sales of panini makers have skyrocketed, with small appliance manufacturers releasing new models each year. </p><p> Tiffany Collins provides great recipes that replicate the bistro experience and maximize the use of a home panini maker. Among the recipes for this vibrant, flavorful food are:</p><ul> <li>Salami, prosciutto, mozzarella panini with roasted red peppers; Philly cheesesteak panini</li> <li>Bacon, spinach and hard-boiled egg panini; smoked salmon, red onion, cream cheese and caper panini</li> <li>Sweet Italian sausage, provolone and tomato sauce panini; hummus, red onion and Swiss cheese panini</li> <li>Pulled pork panini; Tuscan tuna and white bean panini; shrimp club panini</li> <li>Cuban panini; smores panini; sliced beef, caramelized onions and gorgonzola panini</li> <li>Smoked turkey, brie and Granny Smith apple panini; south of the border turkey panini with perfect guacamole.</li> </ul><p> This Italian tradition can now be experienced at home and enjoyed by the whole family. </p> | *$8.99 |
 | The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking
Brand: Timber Press
Chile peppers are hot -- in every sense of the word. They add culinary fire to thousands of dishes from a variety of cuisines and inspire near-fanatical devotion in those who have succumbed to their incendiary charms. <br><br>In this comprehensive book, world chile experts Dave DeWitt and Paul W. Bosland have assembled all the information that anyone with an interest in chile peppers could ever hope to find. Detailed profiles of the 100 most popular chile varieties include information on how to grow chiles; how to diagnose and remedy problems, pests, and diseases; and post-harvest processing and preservation. The book culminates in 85 mouth-watering recipes that make brilliant use of both the characteristic heat of chile peppers and of their more subtle flavor qualities. <br><br>Want to know what the hottest chile pepper in the world is? You'll find it in the fascinating story of 'Bhut Jolokia', acknowledged by Guinness World Records as the fieriest chile on earth. Confused about the identity of those chile peppers you bought? The authors' clear photographs and precise descriptions will clear up the mystery. <i><br><br>The Complete Chile Pepper Book</i> is the only guide to chiles you'll ever need. It's a scorcher. | *$17.93 |
 | Cooking for Baby: Wholesome, Homemade, Delicious Foods for Kids From 6 to 18 Months
Brand: Touchstone
<big><blockquote>Parents today know that one of the best ways to give a baby a great start in life is with wholesome, homemade foods.</blockquote></big><P>While ready-made baby food is a convenience that any new parent can appreciate, feeding everyday fresh foods is the best way to teach a child healthy eating habits and an appreciation for good food from the cradle onward.<P>The 80 recipes in <I>Cooking for Baby</i> make preparing delicious meals for babies and toddlers a breeze, even for busy parents. The recipes are organized by age, showing how to introduce cereal grains and simple vegetable and fruit purees to your infant at 6 months, how to move on to chunkier foods by 8 or 9 months, and how to graduate to real meals for young toddlers of 12 to 18 months to enjoy along with the entire family. When you see how easy it is, with a few smart tips on preparation and storage, you'll never go back to the jars.<P>With <I>Cooking for Baby</i>, your youngster will enjoy a wide variety of fresh and interesting foods for a very happy and healthy beginning. | *$7.98 |
 | Pretend Soup and Other Real Recipes: A Cookbook for Preschoolers and Up
Brand: Tricycle Press
A Cookbook for Preschoolers & Up <P>Together with her co-author, educator Ann Henderson, cookbook author Mollie Katzen believes it's never too early to introduce children to the creative world of cookery in a fun, healthful way. For small children, exploring food and cooking is not just about eating, it can be a playful activity and a way to learn new skills. As an educational experience, consider all the things a child can learn in the kitchen: counting, symbol recognition, reading readiness, self-confidence, use of tools, food literacy, and more. <P>Pretend Soup brings the grown-up world of real cooking to a child's level. Each vegetarian recipe is presented on double-page spreads, two per recipe. Full of Mollie's well-loved warmth and whimsical artistry, the first spread details the ingredients, safety tips, and a familiar version of the recipe for the prep cook: the adult. The second spread presents the recipe pictorally for the child and introduces a few easy-to-read words - your child moves from the usual role of helper to head cook. | *$9.45 |
 | Like Water For Chocolate (Turtleback School & Library Binding Edition)
Brand: Turtleback
FOR USE IN SCHOOLS AND LIBRARIES ONLY. This novel, presented in monthly installments, includes recipes, romances, and home remedies. | *$25.75 |
 | The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner
Brand: Tuttle Publishing
<DIV>"What am I going to cook for dinner tonight?" It's a common lament for everyone, and the answer too often is something unhealthy, unappealing, or both in the form of expensive take-out. Jaden Hair comes to the rescue in <I>The Steamy Kitchen Cookbook</I>, a fantastic new cookbook stuffed with dozens upon dozens of foolproof Asian recipes that are quick and easy to doâall in time for tonight's supper!<BR><BR>Author and food blogger, Jaden Hair (steamykitchen.com) reveals her secret ingredient to create take-out favorite Broccoli Beef, shows you step-by-step in photos how to roll perfect Vietnamese Spring Rolls, how to make Thai Curry in less time than it takes to drive to a restaurant and teaches how, with only three main ingredients, you can fry up the crowd-favorite Firecracker Shrimp. With her irresistible sense of humor and accessible style, Jaden will have you running into your kitchen to start cooking!</div> | *$16.39 |
 | The Complete Asian Cookbook
Brand: Tuttle Publishing
With over 800 recipes from 16 countries, Charmaine Solomonâs <i>The Complete Asian Cookbook</i> is the perfect introduction to the food of Asia. Charmaine Solomon has tried and tested every recipe, ensuring that they are simple to prepare and that every ingredient and every preparation step are explained in easy-to-follow terms.<br>This classic cookbook, in print for 30 years, ventures into culinary areas that are often overlooked: the sour-hot dishes of Thailand, the Nonya cooking of Singapore and Malaysia, the soul-warming hotpots of Korea; as well as excitingly different dishes from the lands of Burma, Laos and Cambodia.<br> | *$16.83 |
 | The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes
Brand: Tuttle Publishing
<DIV>Are you a fan of Thai or Japanese foods, and interested in trying something new? If so, <I>The Korean Table</I> is the cookbook for you! Here is a collection of recipes that are not only new, but also fresh and healthy yet robust and intensely flavored.<br><br> Poised to become America's next favorite Asian cuisine, Korean food is rapidly gaining in popularity throughout the country. Dishes such as bulgogi (Korean barbecue), kimchi (pickled spicy cabbage) and bibimbap (mixed rice) are only a few of the savory, authentic meals that are taking the food world by storm.<br><br><i>The Korean Table</i> is a wonderful new cookbook that shows American cooks how to create the tempting flavors of Korean cuisine at home. Chung and Samuels, a Korean and an American, team up to guide home cooks through the process of making Korean meals without fuss, multiple trips to specialty markets or expensive on-line shopping. Along with showing you how to create complete Korean meals from start to finish-from Scallion Pancakes to Korean Dumplings (mandu) and Simmered Beef Short Ribs-<i>The Korean Table</i> also includes information about how you can add the flavors of Korea to your meal in numerous quick and easy ways every day, using condiments, side dishes, salad dressings, sauces and more.</div> | *$18.40 |
 | The Fortune Cookie Chronicles: Adventures in the World of Chinese Food
Brand: Twelve
If you think McDonald's is the most ubiquitous restaurant experience in America, consider that there are more Chinese restaurants in America than McDonalds, Burger Kings, and Wendys combined. New York Times reporter and Chinese-American (or American-born Chinese). In her search, Jennifer 8 Lee traces the history of Chinese-American experience through the lens of the food. In a compelling blend of sociology and history, Jenny Lee exposes the indentured servitude Chinese restaurants expect from illegal immigrant chefs, investigates the relationship between Jews and Chinese food, and weaves a personal narrative about her own relationship with Chinese food. The Fortune Cookie Chronicles speaks to the immigrant experience as a whole, and the way it has shaped our country. | *$5.98 |
 | The I Love Trader Joe's Cookbook: 150 Delicious Recipes Using Only Foods from the World's Greatest Grocery Store
Brand: Ulysses Press
Based on the authorâs wildly popular, standing-room-only workshops, The I Love Trader Joe's Cookbook presents her top 150 recipes for everything from crowd-pleasing hors dâoeuvres and tasty quick meals to gourmet entrées and world-class desserts. Since every ingredient can be purchased at Trader Joeâs, this is truly the ultimate one-stop shopping guide â perfect for simplifying oneâs busy schedule. The I Love Trader Joe's Cookbook is designed to help shoppers recognize the best finds, savor the flavors and reap the fruits of the TJâs buyersâ labors. From advice on topping a cracker with the best possible cheese, spread, or tapenade to far more involved recipes (as in actual cooking!), this book is packed with quick tips and simple suggestions as well as full-meal ideas. The recipes, carefully selected by the author, have been thoroughly tested by countless students for both ease of preparation and general deliciousness. Green olive and gorgonzola palmiers; black pepper chicken with winter squash; sweet potato, pecan, and cranberry salad, Spanish flavored pork â these enticing recipes are among the 150 that send readers dashing to their local Trader Joeâs. | *$10.86 |
 | The Juice Fasting Bible: Discover the Power of an All-Juice Diet to Restore Good Health, Lose Weight and Increase Vitality
Brand: Ulysses Press
<DIV>Offering a series of quick and easy juice fasts â including a one-day energy boost, a two-day weekend detox, a three-day rejuvenation and a seven-day deep cleanse â this book provides a reader-friendly approach to an increasingly popular, alternative health practice. In Addition to listing recipes, the author details the scientific evidence of how juice fasting can improve quality of life and lengthen lifespan. She explains how to determine one's body toxin level and reveals why it is vital to detox in today's world. More importantly, she breaks down how fresh vegetables, fruits and culinary herbs work to cleanse the body's elimination systems. Guiding the reader step by step through the entire process, <I>The Juice Fasting Bible</I> explains it all: how to prepare for a fast, what physical changes to expect while fasting, how to overcome the challenges of not eating and finally, the best way to resume a normal diet when coming off a fast.</DIV> | *$7.07 |
 | The 100 Best Vegan Baking Recipes: Amazing Cookies, Cakes, Muffins, Pies, Brownies and Breads
Brand: Ulysses Press
<DIV><DIV>From classic breads, cakes, and desserts to imaginative new creations, the recipes in this book eliminate the dairy and eggs without reducing the flavor. These homemade delights have been taste-tested to tantalizing perfection. Each bite proves that vegan-baked goods can be just as delectable as their animal-product counterparts. Whether one is motivated to do something positive for the earth, to show compassion for animals, or to be good for one's health, these quick-to-make, easy-to-bake recipes offer a proven new approach for novice bakers and professional pastry chefs alike. <I>The 100 Best Vegan Baking Recipes</I> features alternatives for favorites like cupcakes, brownies, and chocolate chip cookies while also offering treats such as lime coconut bars, blueberry streusel muffins, and rosemary focaccia. The author refrains from exotic ingredient lists while presenting straightforward guidance on how baking works and what to use to veganize favorite recipes. From egg and butter replacers to nut and grain milks, <I>The 100 Best Vegan Baking Recipes</I> details all the tried, true, and tastiest substitutes. </DIV></div> | *$7.41 |
 | Green Smoothies Diet: The Natural Program for Extraordinary Health
Brand: Ulysses Press
Everyone knows that a daily diet rich in fruits and vegetables can prevent obesity, diabetes, heart-disease and even some types of cancer. But most people don't eat anywhere near the recommended amount. The step-by-step plan in Green Smoothies RX shows how to transform one's health and avoid an array of preventable diseases by tapping the super nutrition found in leafy greens. <P>The cornerstone of the program is the author's taste-tested method for turning the traditional sugar-filled smoothie into a superb, nutrient-packed drink that has the healing power of greens while retaining the vitamin content and delicious taste of the blended fruit. Green Smoothies RX offers the fastest, easiest way to get one's daily doseâor moreâof fruits and vegetables in a quick and pleasing drink. <P>The author presents nutrition facts and scientific evidence so readers can understand how each element of the plan and each ingredient in the smoothies offer tremendous benefits such as dramatically improved skin and hair tone, increased daily energy and a strengthened immune system. There are fifty recipes that take the guesswork out of making satisfying green smoothies every day. | *$8.40 |
 | Sugar-free Gluten-free Baking and Desserts: Recipes for Healthy and Delicious Cookies, Cakes, Muffins, Scones, Pies, Puddings, Breads and Pizzas
Brand: Ulysses Press
<DIV>Enjoyable though they are, baked goods made with quick-metabolising wheat flour and refined sugars come with a hefty price on one's healthâweight-gain, cholesterol and diabetes as well as allergies for many people. <I>Sugar-free Gluten-free Baking and Desserts</I> shows readers how to bring taboo treats back to the baking sheet with savory recipes that swap wheat for wholesome alternatives like quinoa, arrow root and tapioca starch and trade in sugar for natural sweeteners like agave, yacon and stevia.</DIV> | *$9.07 |
 | Food Politics: How the Food Industry Influences Nutrition, and Health, Revised and Expanded Edition (California Studies in Food and Culture)
Brand: University of California Press
An accessible and balanced account, <I>Food Politics </I>laid the groundwork for today's food revolution and changed the way we respond to food industry marketing practices. Now, a new introduction and concluding chapter bring us up to date on the key events in that movement. This pathbreaking, prize-winning book helps us understand more clearly than ever before what we eat and why. | *$12.22 |
 | The Way to Make Wine: How to Craft Superb Table Wines at Home
Brand: University of California Press
Geared to everyday wine lovers who want to drink well, save money, and impress their friends, this book reveals everything needed to make delicious wines-both reds and whites-from start to finish. A new preface on the new trend and options in home winemaking update this edition.<br> | *$14.81 |
 | Encyclopedia of Pasta (California Studies in Food and Culture)
Brand: University of California Press
<i>Spaghetti, gnocchi, tagliatellea, ravioli, vincisgrassi, strascinati</i>--pasta in its myriad forms has been a staple of the Mediterranean diet longer than bread. This beautiful volume is the first book to provide a complete history of pasta in Italy, telling its long story via the extravagant variety of shapes it takes and the even greater abundance of names by which it is known. Food scholar Oretta Zanini De Vita traveled to every corner of her native Italy, recording oral histories, delving into long-forgotten family cookbooks, and searching obscure archives to produce this rich and uniquely personal compendium of historical and geographical information. For each entry she includes the primary ingredients, preparation techniques, variant names, and the locality where it is made and eaten. Along the way, Zanini De Vita debunks such culinary myths as Marco Polo's supposed role in pasta's story even as she serves up a feast of new information. <i>Encyclopedia of Pasta,</i> illustrated throughout with original drawings by Luciana Marini, will be the standard reference on one of the world's favorite foods for many years to come, engaging and delighting both general readers and food professionals. | *$18.46 |
 | Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages
Brand: University of California Press
In a lively tour around the world and through the millennia, <i>Uncorking the Past </i>tells the compelling story of humanity's ingenious, intoxicating quest for the perfect drink. Following a tantalizing trail of archaeological, chemical, artistic, and textual clues, Patrick E. McGovern, the leading authority on ancient alcoholic beverages, brings us up to date on what we now know about how humans created and enjoyed fermented beverages across cultures. Along the way, he explores a provocative hypothesis about the integral role such libations have played in human evolution. We discover, for example, that the cereal staples of the modern world were probably domesticated for their potential in making quantities of alcoholic beverages. These include the delectable rice wines of China and Japan, the corn beers of the Americas, and the millet and sorghum drinks of Africa. Humans also learned how to make mead from honey and wine from exotic fruits of all kinds-even from the sweet pulp of the cacao (chocolate) fruit in the New World. The perfect drink, it turns out-whether it be mind-altering, medicinal, a religious symbol, a social lubricant, or artistic inspiration-has not only been a profound force in history, but may be fundamental to the human condition itself. | *$18.57 |
 | The Gastronomica Reader
Brand: University of California Press
Described in the 2008 <i>Saveur </i>100 as "At the top of our bedside reading pile since its inception in 2001," the award-winning <i>Gastronomica: The Journal of Food and Culture </i>is a quarterly feast of truly exceptional writing on food. Designed both to entertain and to provoke, <i>The Gastronomica Reader</i> now offers a sumptuous sampling from the journal's pages--including essays, poetry, interviews, memoirs, and an outstanding selection of the artwork that has made <i>Gastronomica </i>so distinctive. In words and images, it takes us around the globe, through time, and into a dazzling array of cultures, investigating topics from early hominid cooking to Third Reich caterers to the Shiite clergy under Ayatollah Khomeini who deemed Iranian caviar fit for consumption under Islamic law. Informed throughout by a keen sense of the pleasures of eating, tasting, and sharing food, <i>The Gastronomica Reader </i>will inspire readers to think seriously, widely, and deeply about what goes onto their plates.<br><i>Gastronomica </i>is a winner of the <i>Utne Reader</i>'s Independent Press Award for Social/Cultural Coverage | *$26.35 |
 | Vegan Fire & Spice: 200 Sultry and Savory Global Recipes
Brand: Vegan Heritage Press
This book is your culinary passport to the world's spicy cuisines. It lets you take a trip around the world with delicious, mouth-watering, meatless, dairy-free, and egg-free recipes, ranging from mildly spiced to nearly incendiary. Explore the spicy cuisines of the U.S., South America, Mexico, the Caribbean, Europe, Africa, the Middle East, India, and Asia with: Red-Hot White Bean Chili, Tunisian Couscous, Vindaloo Vegetables, Vegetable Tagine wth Seitan, Szechuan Noodle Salad, Turkish Bulgur Pilaf, Jambalaya, Thai Coconut Soup, Penne Arrabbiata, Satays with Ginger Peanut Sauce, and many more. <BR> Organized by global regions, this book gives you 200 inventive and delicious 100% vegan recipes for traditional international dishes, using readily available ingredients. Best of all, you can adjust the heat yourself and enjoy these recipes hot - or not. (Note: This is a 100% vegan, revised and updated version of Robin's 1998, out-of-print vegetarian book, <i>Some Like It Hot</i>, and contains new recipes and important new content.) | *$12.01 |
 | American Vegan Kitchen
Brand: Vegan Heritage Press
<p><b>The comfort food of America's diners, cafes, and bistros brought home to the vegan table!</b></p> <p>Do you ever crave the delicious comfort foods served at your local diner, deli, or neighborhood cafe? This cookbook shows you how to make vegan versions of your favorite dishes in your own home kitchen.</p> <p>These 200+ recipes will satisfy vegans and non-vegans alike with deli sandwiches, burgers and fries, mac and cheese, pasta, pizza, omelets, pancakes, tasty soups and salads, casseroles, and desserts. Put together your own Blue Plate Specials from the roadside eateries of Route 66. Sample favorites from the cafes of San Francisco to the bistros of New York. Enjoy truly great American flavors from tempting ethnic dishes to the homestyle comfort foods of the heartland.</p> <p><b>Recipes include:</b> Around-the-Clock Coffee Cake, Beer-Battered Onion Rings, Darngood Donut Bites, Cajun Pot Pie, Fork-and-Knife Reubens, Midtown Greek Salad, Spicy Balsamic Maple Wingz, Yankee Cornbread, Southern Fried Seitan, Mom's Apple Pie, and many more.</p> <p>From coast-to-coast and cover-to-cover, <i>American Vegan Kitchen</i> helps you serve up great homestyle vegan recipes for breakfast, lunch, dinner, and desserts. The book contains 30 full-color photos and helpful icons to bring American comfort food home to your table.</p> <p><b> More praise for <i>American Vegan Kitchen</i>:</b></p> <p>Tami Noyes has a special gift for creating luscious comfort food recipes. Whether you're a dedicated herbivore or an omnivore dipping your toes into vegan waters, <b>American Vegan Kitchen</b> offers a plethora of down-home recipes to please every palate. You'll find yourself making Tami's easy, satisfying dishes over and over again. Dynise Balcavage, author of <i>The Urban Vegan</i></p> <p> After years of whetting our vegan appetites online, Tami has written a wonderful cookbook filled with the kind of irresistible recipes she's known for, making it even easier for us to enjoy her marvelous dishes. <b>American Vegan Kitchen</b> is sure to become an indispensable addition to bookshelves everywhere. Celine Steen, author of <i>500 Vegan Recipes</i></p> | *$18.95 |
 | Dr. Atkins' New Diet Revolution: The No-hunger, Luxurious Weight Loss Plan That Really Works!
Brand: Vermilion
Follow the Dr Atkins' Diet and forget counting calories. Watch the fat melt away as a healthier and firmer body emerges. Enjoy more energy as well as freedom from a range of ailments from diabetes to heart disease. Essentially a low carbohydrate plan, the Atkins' Diet boosts your metabolic rate and once your metabolism is changed, your body adjusts to a new way of burning fat. Dieting can work, and with this medically proven regime you can lose weight without reducing - or counting - calories. On the Atkins' Diet you can: -Eat luxuriously and feel completely satisfied -Experience the metabolic boost the Atkins' Diet provides -Use a maintenance diet that will ensure you never become fat again -Enjoy mouth-watering, gourmet recipes. In this new edition the world's number one diet expert has updated his proven program for a new century to include; new controlled carbohydrate recipes for breakfast, lunch and dinner; brand new case studies and the very latest scientific research. | *$9.21 |
 | Easy Japanese Cooking: Bento Love
Brand: Vertical
<i>Easy Japanese Cooking: Bento Love </i>features a collection of more than 60 mouth-watering, easy-to-make recipes designed to go. There are also columns on "Spices, Seasoning and Tupperware for Making Bento," "Bento I've Eaten," and "White Rice Is Good." Categories and recipes include:<br><br><b>One Day, I'll Reach My Dreams Meat Bento:<br></b>Beef Steak / Heavy Steak / Pork Cutlet / Salt Flavored Chicken<br><br><b>First off, Heating Up the Meat Side Dishes:<br></b>Pork and Cabbage / Spicy Pork / Szechwan Pork / Meat and Peppers in Oyster Sauce / Sweet and Spicy Meat and Shiitake Mushrooms / Meat with Sesame Seed Seasoning / Meat and Broccoli / Chicken and Cashew Nuts / Chicken and Eggplant<br><br><b>Completely Satisfied, Lots of Fish!:<br></b>Capelin Fry / Fish and Chips / Pacific Saury Fry<br><br><b>Bread Bento:<br></b>Hamburger / Tatar Sauce and Fish / Sausage and Avocado<br><br><b>Satisfaction Using Leftovers:<br></b>Croquette and Meat / Savory Chicken / Meat Balls / Stewed Vegetables / Crispy Chinese Dumplings<br><br><b>Main Dish in Big Volumes!:<br></b>Spaghetti / Spinach and Pork Stir-fry / Egg, Chicken and String beans / Caviar and Rice / Stir-fry / Salmon over Rice<br><br><b>Lots of Vegetables Hidden Inside:<br></b>Cabbage and Ground Pork Cutlet / Veggie Burger / Vegetable Spring Roll / Vegetables and Fried Oysters<br><br><b>Boiled Dishes to Add-On:<br></b>Peppers in Oyster Sauce / Peppers in Sesame Sauce / Miniature Shrimp and Pods / Sweetened Spinach / Sausage and Spinach / Sweet Potato and Honey / Potatoes and Cheese / Potato, Ham and Cheese / Sesame Butter Potatoes / Broccoli and Ham /<br>Asparagus and Bacon / Spicy Carrots / Tasty Cabbage / Chinese Chicken / Pickled Plum Flavored Chicken and Cucumber | *$8.28 |
| | Sweetness and Power: The Place of Sugar in Modern History
Brand: Viking Adult | *$20.00 |
 | Three Sheets: Drinking Made Easy! 6 Continents, 15 Countries, 190 Drinks, and 1 Mean Hangover!
Brand: Villard
Most people have a few drinks to relax after work. For Zane Lamprey, however, having a few (or a few too many) drinks is work. But heâs not complaining. Zane has circled the globe knocking back an endless variety of booze while capturing his imbibing exploits for the cult-hit TV show Three Sheets. And now the Indiana Jones of alcohol consumption has gathered a round of his most amusing adventures, fascinating factoids, and tips for adventurous tipplers into this, the ultimate pub crawlerâs memoir. Join him as he ventures, glass in hand, to<br> <br>⢠Ireland, where whiskey was invented, drinking is a way of life, and beer is the best medicine<br>⢠Tanzania, where the popular âbee brew,â engortorogi, was accidentally discovered by a woman trying to poison her two-timing husband<br>⢠Las Vegas, where the scary-to-look-at, tasty-to-sip, and impossible-to-finish-alone Witch Doctor is a better bet than the gaming tables, and a bacon martini is a savory way to wash down Sin Cityâs famed $777 burger<br>⢠Japan, where the celebrated sake is brewed like beer and once featured saliva as a secret ingredient<br>⢠Poland, where vodka is the equivalent of Americaâs apple pie (one of the most popular brands is infused with flakes of gold) and lovers of beer constitute an official political party<br><br>Zane also sips champagne in the French region that gave the bubbly its name and heads to Tequila, Mexico to sample the infamous local spirit from the blue agave plant. He also bellies up to bars in Scotland, Jamaica, Argentina, New Zealand, Belgium, St. Martin, South Africa, and Taiwan. Each destination is a new adventure in libation.<br><br>Packed with anecdotes, recipes and drinking games, and more hangover remedies than you can shake a swizzle stick at, Three Sheets makes for a delightfully intoxicating cocktail.<br> | *$8.35 |
 | French Lessons: Adventures with Knife, Fork, and Corkscrew
Brand: Vintage
Peter Mayle, francophile phenomenon and author of <i>A Year in Provence</i>, brings another delightful (and delicious) account of the good life, this time exploring the gustatory pleasures to be found throughout France.<br><br>The French celebrate food and drink more than any other people, and Mayle shows us just how contagious their enthusiasm can be. We visit the Foire aux Escargots. We attend a truly French marathon, where the beverage of choice is Chteau Lafite-Rothschild rather than Gatorade. We search out the most pungent cheese in France, and eavesdrop on a heated debate on the perfect way to prepare an omelet. We even attend a Catholic mass in the village of Richerenches, a sacred event at which thanks are given for the aromatic, mysterious, and breathtakingly expensive black truffle. With Mayle as our inimitably charming guide, we come away with a satisfied smile (if a little hungry) and the compelling desire to book a flight to France at once. | *$5.10 |
 | The Man Who Ate Everything
Brand: Vintage
<b>Winner of the Julia Child Book Award </b> <P><b>A James Beard Book Award Finalist</b><P>When Jeffrey Steingarten was appointed food critic for <b>Vogue</b>, he systematically set out to overcome his distaste for such things as kimchi, lard, Greek cuisine, and blue food. He succeeded at all but the last: Steingarten is "fairly sure that God meant the color blue mainly for food that has gone bad." In this impassioned, mouth-watering, and outrageously funny book, Steingarten devotes the same Zen-like discipline and gluttonous curiosity to practically everything that anyone anywhere has ever called "dinner." <P>Follow Steingarten as he jets off to sample choucroute in Alsace, hand-massaged beef in Japan, and the mother of all ice creams in Sicily. Sweat with him as he tries to re-create the perfect sourdough, bottle his own mineral water, and drop excess poundage at a luxury spa. Join him as he mounts a heroic--and hilarious--defense of salt, sugar, and fat (though he has some nice things to say about Olestra). Stuffed with offbeat erudition and recipes so good they ought to be illegal, <b>The Man Who Ate Everything</b> is a gift for anyone who loves food. | *$7.50 |
 | Spice: The History of a Temptation
Brand: Vintage
A brilliant, original history of the spice tradeâand the appetites that fueled it.<br><br> It was in search of the fabled Spice Islands and their cloves that Magellan charted the first circumnavigation of the globe. Vasco da Gama sailed the dangerous waters around Africa to India on a quest for Christiansâand spices. Columbus sought gold and pepper but found the New World. By the time these fifteenth- and sixteenth-century explorers set sail, the aromas of these savory, seductive seeds and powders had tempted the palates and imaginations of Europe for centuries. <br><br> <i>Spice: The History of a Temptation </i>is a history of the spice trade told not in the conventional narrative of politics and economics, nor of conquest and colonization, but through the intimate human impulses that inspired and drove it. Here is an exploration of the centuries-old desire for spice in food, in medicine, in magic, in religion, and in sexâand of the allure of forbidden fruit lingering in the scents of cinnamon, pepper, ginger, nutmeg, mace, and clove.<br> We follow spices back through time, through history, myth, archaeology, and literature. We see spices in all their diversity, lauded as love potions and aphrodisiacs, as panaceas and defenses against the plague. We journey from religious rituals in which spices were employed to dispel demons and summon gods to prodigies of gluttony both fantastical and real. We see spices as a luxury for a medieval kingâs ostentation, as a mummyâs deodorant, as the last word in haute cuisine.<br><br> Through examining the temptations of spice we follow in the trails of the spice seekers leading from the deserts of ancient Syria to thrill-seekers on the Internet. We discover how spice became one of the first and most enduring links between Asia and Europe. We see in the pepper we use so casually the relic of a tradition linking us to the appetites of Rome, Elizabethan England, and the pharaohs. And we capture the pleasure of spice not only at the table but in every part of life.<br><br> <i>Spice </i>is a delight to be savored.<br><br><br><i>From the Hardcover edition.</i> | *$8.03 |
 | Cook Yourself Thin: Skinny Meals You Can Make in Minutes (Voice)
Brand: Voice
Lose weight without losing your mind! <br/><br/> <i>Cook Yourself Thin</i> is a healthy, delicious way to drop a dress size without all the gimmicks. The ladies of "Cook Yourself Thin," a new Lifetime reality show, offer 80 easy, accessible recipes in this companion cookbook that teaches readers how to cut calories without compromising taste.</p> <P>For some of us, losing weight has always been a struggle. The challenge: figuring out how to cook healthy, low-fat foods that won't leave you hungry, bored, or running for a gallon of ice cream! <i>Cook Yourself Thin</i> shows how to cut calories, change diets, and improve health without sacrificing the foods we love.</p> <P><i>Cook Yourself Thin</i> is not a fad diet. It gives skinny alternatives to your cravings. You can't live without your chocolate cake or mac 'n' cheese? You don't have to! (See Deep Dark Chocolate Cake, page 197.) There's never enough time to cook? <i>Cook Yourself Thin</i> keeps it simpleâwith easy instructions and fun recipes you'll want to make again and again.</p> <P>What are you waiting for? Cook Yourself Thin!</p> | *$4.95 |
 | Cook Yourself Thin Faster: Have Your Cake and Eat It Too with Over 75 New Recipes You Can Make in a Flash!
Brand: Voice
<b>From the #1 <i>New York Times</i> Bestselling Series . . . <i>Cook Yourself Thin FASTER</i> <P>Lose Weight without Losing Your Mind!</b> <P>Discover what everyone is talking about: the easiest, most enjoyable way to lasting weight loss. Following the smash hit original comes this brand-new collection of over 75 even easier recipes, plus smart cooking tips and real-life success stories. Finally, a diet to savor . . . <P><i>Cook Yourself Thin FASTER</i> delivers <b>more</b> mouthwatering low-fat recipes, <b>more</b> skinny alternatives to your cravings, and <b>more</b> quick and easy meals in HALF the time! We know there's hardly ever enough time to cook. With <i>Cook Yourself Thin FASTER</i> you can drop a dress size without sacrificing the foods you love <i>and</i> spend less time in the kitchen so you can enjoy . . . life! <P>Have your cake and eat it too with these delectable recipes: <P>Mini Blueberry Muffins<br> Seven-Layer Dip<br> Pineapple Mojitos <br> Asian Chicken Salad<br> Shrimp and Grits <br> Cheese "Fries" <br> Carrot Soup with a Kick <br> Flank Steak with Indian Salsa <br> White Pizza with Roasted Mushrooms <P>What are you waiting for? <i>Cook Yourself Thin FASTER!</i> | *$9.44 |
 | Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time")
Brand: W. W. Norton
<strong>At last, a cookbook that brings Mexican food within easy reach: named to <em>Food & Wine Magazine</em>âs Yearâs 25 Best Cookbooks as part of its annual Best of the Best cookbook.</strong> In his previous books, Rick Bayless transformed America's understanding of Mexican cuisine, introducing authentic dishes and cooking methods as he walked readers through Mexican markets and street stalls. As much as Rick loves the bold flavors of Mexican foods, he understands that preparing many Mexican specialties requires more time than most of us have. <i>Mexican Everyday</i> is written with the time sensitivities of modern life in mind. It is a collection of 90 full-flavored recipesâlike Green Chile Chicken Tacos, Shrimp Ceviche Salad, Chipotle Steak with Black Beansâthat meet three criteria for "everyday" food: 1) most need less than 30 minutes' involvement; 2) they have the fresh, clean taste of simple, authentic preparations; and 3) they are nutritionally balanced, full-featured mealsâno elaborate side dishes required. Companion to a thirteen-part public television series, this book provides dishes you can eat with family and friends, day in and day out. . | *$18.41 |
 | The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners
Brand: W. W. Norton & Company
<strong>You don't have to be southern to cook southern.</strong> From the <i>New York Times</i> food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. <i>The Lee Bros. Southern Cookbook</i> tells the story of the brothers' culinary coming-of-age in Charlestonâhow they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers' resourceful cooking styleâsimple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin' John, and Buttermilk-Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live. . | *$15.88 |
 | My Bread: The Revolutionary No-Work, No-Knead Method
Brand: W. W. Norton & Company
<strong>Laheyâs âbreathtaking, miraculous, no-work, no-knead breadâ (<em>Vogue</em>) has revolutionized the food world.</strong> When he wrote about Jim Laheyâs bread in the <em>New York Times</em>, Mark Bittmanâs excitement was palpable: âThe loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique Iâve used, and it will blow your mind.â Here, thanks to Jim Lahey, New Yorkâs premier baker, is a way to make bread at home that doesnât rely on a fancy bread machine or complicated kneading techniques. Witnessing the excitement that Bittmanâs initial piece unleashed worldwide among bakers experienced and beginner alike, Jim grew convinced that home cooks were eager for a no-fuss way to make bread, and so now, in this eagerly anticipated collection of recipes, Jim shares his one-of-a-kind method for baking rustic, deep-flavored bread in your own oven.<br /> <br /> The secret to Jim Laheyâs bread is slow-rise fermentation. As Jim shows in <em>My Bread</em>, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magicâno kneading necessary. Wait 12 to 18 hours for the bread to rise, developing structure and flavor; then, after another short rise, briefly bake the bread in a covered cast-iron pot.<br /> <br /> The process couldnât be more simple, or the results more inspiring. My Bread devotes chapters to Jimâs variations on the basic loaf, including an olive loaf, pecorino cheese bread, pancetta rolls, the classic Italian baguette (<em>stirato</em>), and the stunning bread stick studded with tomatoes, olives, or garlic (<em>stecca</em>). He gets even more creative with loaves like Peanut Butter and Jelly Bread, others that use juice instead of water, and his Irish Brown Bread, which calls for Guinness stout. For any leftover loaves, Jim includes what to do with old bread (try bread soup or a chocolate torte) and how to make truly special sandwiches. <br /> <br /> And no book by Jim Lahey would be complete without his Sullivan Street Bakery signature, pizza Biancaâlight, crispy flatbread with olive oil and rosemary that Jim has made even better than that of Italyâs finest bakeries. Other pizza recipes, like a <em>pomodoro</em> (tomato), only require you to spread the risen dough across a baking sheet and add toppings before baking. <br /> <br /> HereâfinallyâJim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home. color photos throughout. | *$16.97 |
 | Land of Plenty: A Treasury of Authentic Sichuan Cooking
Brand: W. W. Norton & Company
The Chinese call the province of Sichuan in southwest China "the land of plenty" and "the place for flavor." Although it is mostly known in the West for its hot-and-spicy dishes, the Chinese love Sichuan food for its inventive use of seasonings and its many styles of preparation. Fuchsia Dunlop immersed herself in Sichuanese cooking and culture for two years, gathering from regional chefs and home cooks a full range of recipes from soups to desserts. She provides glossaries of Sichuan's ingredients and cooking methods, and Chinese characters for and definitions of the twenty-three flavors at the heart of the Sichuanese culinary canon. Equally valuable for novices and experts, <I>Land of Plenty</I> teaches everything from how to wield a cleaver to how to make delicious Kung Pao chicken, offering a unique user-friendly introduction to one of China's richest cuisines. 16 pages of color photographs. | *$18.71 |
 | All About Braising: The Art of Uncomplicated Cooking
Brand: W. W. Norton & Company
<B>From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish.</B> <P>The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's <I>All About Braising</I> is a comprehensive guide to this versatile way of cooking, written to instruct a cook at any level. Everything you need to know is here, including: <UL> <LI>a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots <LI>125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises <LI>planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers <LI>a variety of enlightened wine suggestions for any size pocketbook with each recipe <LI>16 color photographs, 50 line drawings </UL> | *$18.76 |
 | The Bread Bible
Brand: W. W. Norton & Company
The new baking masterwork from the author of <I>The Cake Bible</I> and <I>The Pie and Pastry Bible.</I> <P><I>The Bread Bible</I> gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike. <P>Recipes include bread made with yeast starters, quick breads, flatbreads, brioche, and much more. From ciabatta, semolina, rye, and sourdough breads to bagels, biscuits, crumpets, and pizza dough, <I>The Bread Bible</I> covers all the baking bases. <P>"Understanding" and "Pointers for Success" sections explain in simple, readable language the importance of various techniques and ingredients demonstrated in a recipe, providing a complete education in the art of baking, with thorough sections on types of flour, equipment, and other essentials. Easy-to-use ingredient tables provide both volume and weight, for surefire recipes that work perfectly every time. 225 line drawings and 32 pages of color illustrations. | *$20.90 |
 | Charcuterie: The Craft of Salting, Smoking, and Curing
Brand: W. W. Norton & Company
<strong>The only book for home cooks offering a complete introduction to the craft.</strong> CHARCUTERIEâa culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciuttoâis true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pâtés, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, coauthor of <i>The French Laundry Cookbook</i>, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds. 50 line drawings. | *$21.77 |
 | The Lost Ravioli Recipes of Hoboken: A Search for Food and Family
Brand: W. W. Norton & Company
<strong>A <em>Newsday</em> Best Cookbook of 2007: can a recipe change your life? A quest for an authentic dish reveals a mythic love story and age-old culinary secrets.</strong> James Beard Award-winning author Laura Schenone undertakes a quest to retrieve her great grandmother's ravioli recipe, reuniting with relatives as she goes. In lyrical prose and delicious recipes, Schenone takes the reader on an unforgettable journey from the grit of New Jersey's industrial wastelands and the fast-paced disposable culture of its suburbs to the dramatically beautiful coast of Liguriaâthe family's homelandâwith its pesto, smoked chestnuts, torte, and, most beloved of all, ravioli, the food of celebration and happiness. Schenone discovers the persistent importance of place, while offering a perceptive voice on immigration and ethnicity in its twilight. Along the way, she gives us the comedies and foibles of family life, a story of love and loss, a deeper understanding of the bonds between parents and children, and the mysteries of pasta, rolled into a perfect circle of gossamer dough. 90 illustrations. | *$9.57 |
 | Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure
Brand: W.W. Norton & Co.
<strong>Delicious recipes for vegetarian soups from the author of âthe most influential cookbooks in the history of modern vegetarian cuisineâ (<em>Chicago Sun-Times</em>).</strong> Anna Thomasâs <em>Vegetarian Epicure</em> cookbooks have sold millions of copies and inspired generations. Now she describes her love affair with the ultimate comfort food. âFrom my kitchen to yours,â Thomas says, âhere are the best soups Iâve ever made.â Her wonderfully creative recipes make use of fresh, seasonal produceâtry black bean and squash soup in the fall, smoky eggplant soup in midsummer, or seductively perfumed wild mushroom soup for Christmas. Silky puree or rib-sticking chowderâeach recipe has room for variation, and nearly all are vegan-friendly.<br /> <br /> <em>Love Soup</em> also provides recipes for breads, hummus, pesto, salads, and homey dessertsâand simple menus that put soup at the heart of the meal. Throughout, Thomas offers expert advice on shopping, seasoning, tasting, becoming a cook. With soups that delight and nourish, Thomas invites us all into the kitchen, to the most old-fashioned food and the newest, to the joy and good sense of home cooking. line art. | *$13.81 |
 | The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
Brand: W.W. Norton & Co.
For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations and have rarely left disappointed. In <I>The Zuni Café Cookbook</I>, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes <I>The Zuni Café Cookbook</I> a real treasure is the voice of Zuni's Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself." Deborah Madison (<I>Vegetarian Cooking for Everyone</I>) says the introduction alone "should be required reading for every person who might cook something someday." 24 pages of color, 50 black-and-white photographs. | *$21.79 |
 | What Einstein Told His Cook: Kitchen Science Explained
Brand: W.W. Norton & Co.
<strong>"Like having a scientist at your side to answer your questions in plain, non-technical language."â<em>Science News</em></strong> Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In <em>What Einstein Told His Cook</em>, University of Pittsburgh chemistry professor emeritus and award-winning <em>Washington Post</em> food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling. A finalist for both the James Beard Foundation and IACP Awards for best food reference, <em>What Einstein Told His Cook</em> engages cooks and chemists alike. . | *$9.26 |
 | An Edible History of Humanity
Brand: Walker & Company
<DIV><DIV><DIV><DIV><B>The bestselling author of <I>A History of the World in 6 Glasses </I>brilliantly charts how foods have transformed human culture through the ages. <P></P></B>Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. <I>An Edible History of Humanity </I>is a pithy, entertaining account of how a series of changesâcaused, enabled, or influenced by foodâhas helped to shape and transform societies around the world. <P></P>The first civilizations were built on barley and wheat in the Near East, millet and rice in Asia, corn and potatoes in the Americas. Why farming created a strictly ordered social hierarchy in contrast to the loose egalitarianism of hunter-gatherers is, as Tom Standage reveals, as interesting as the details of the complex cultures that emerged, eventually interconnected by commerce. Trade in exotic spices in particular spawned the age of exploration and the colonization of the New World. <P></P>Foodâs influence over the course of history has been just as prevalent in modern times. In the late eighteenth century, Britainâs solution to food shortages was to industrialize and import food rather than grow it. Food helped to determine the outcome of wars: Napoleonâs rise and fall was intimately connected with his ability to feed his vast armies. In the twentieth century, Communist leaders employed food as an ideological weapon, resulting in the death by starvation of millions in the S oviet Union and China. And today the foods we choose in the supermarket connect us to global debates about trade, development, the environment, and the adoption of new technologies. <P></P>Encompassing many fields, from genetics and archaeology to anthropology and economicsâand invoking food as a special form of technologyâ<I>An Edible History of Humanity </I>is a fully satisfying discourse on the sweep of human history.</DIV></DIV></DIV></DIV> <DIV><DIV><B>Tom Standage </B>is the business editor at the <I>Economist </I>and the author of <I>A History of the World in 6 Glasses</I>, <I>The Victorian Internet</I>, <I>The Turk</I>, and <I>The Neptune File</I>. He has written for <I>Wired</I>,<I> The</I> <I>New York Times</I>, and numerous magazines and newspapers. He lives in London, England. </DIV></DIV> <DIV><DIV>Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. <I>An Edible History of Humanity </I>is a pithy, entertaining account of how a series of changesâcaused, enabled, or influenced by foodâhas helped to shape and transform societies around the world. <BR><BR>The first civilizations were built on barley and wheat in the Near East, millet and rice in Asia, corn and potatoes in the Americas. Why farming created a strictly ordered social hierarchy in contrast to the loose egalitarianism of hunter-gatherers is, as Tom Standage reveals, as interesting as the details of the complex cultures that emerged, eventually interconnected by commerce. Trade in exotic spices in particular spawned the age of exploration and the colonization of the New World. <BR><BR>Foodâs influence over the course of history has been just as prevalent in modern times. In the late eighteenth century, Britainâs solution to food shortages was to industrialize and import food rather than grow it. Food helped to determine the outcome of wars: Napoleonâs rise and fall was intimately connected with his ability to feed his vast armies. In the twentieth century, Communist leaders employed food as an ideological weapon, resulting in the death by starvation of millions in the Soviet Union and China. And today the foods we choose in the supermarket connect us to global debates about trade, development, the environment, and the adoption of new technologies. <BR><BR>Encompassing many fields, from genetics and archaeology to anthropology and economicsâand invoking food as a special form of technologyâ<I>An Edible History of Humanity </I>is a fully satisfying discourse on the sweep of human history.</DIV></DIV> <DIV><DIV>"This meaty little volume . . . 'concentrates specifically on the intersections between food history and world history.' But history isnât Standage's only concern. He takes the long view to illuminate and contextualize such contemporary issues as genetically modified foods, the complex relationship between food and poverty, the local food movement, the politicization of food and the environmental outcomes of modern methods of agriculture . . . Cogent, informative and insightful."<B><I>âKirkus Reviews</I></B></DIV></DIV> <DIV><DIV><DIV><DIV><DIV>"This meaty little volume . . . 'concentrates specifically on the intersections between food history and world history.' But history isnât Standage's only concern. He takes the long view to illuminate and contextualize such contemporary issues as genetically modified foods, the complex relationship between food and poverty, the local food movement, the politicization of food and the environmental outcomes of modern methods of agriculture . . . Cogent, informative and insightful."<B><I>âKirkus Reviews</I></B><BR><BR>"Earliest civilizations appeared on earth when farmers banded together and exploited their excess crops as a means of trade and currency. This allowed some people to abandon agriculture [leading to] organized communities and cities. Standage traces this ever-evolving story through Europe, Asia, and the Americas and casts human progress as an elaboration and refinement of this foundation . . . Standage also uncovers the aspects of food distribution that underlay such historic events as the Napoleonic Wars and the fall of the Soviet empire."<B><I>â</I>Mark Knoblauch, <I>Booklist </I></B><BR><BR>"Standage's previous book, <I>A History of the World in 6 Glasses</I>, theorized that the titular six drinks were reflections of the eras in which they were created. In this new work, he instead shows how one of humanity's most vital needs (hunger) didn't simply reflect but served as the driving force behind transformative and key events in history. Dividing the vast subject into six general sections (such as food's role in the development of societies and social hierarchies, its impact on population and industrialization, and its uses as a weapon both on the battlefield and off), Standage illustrates each section with historical examples and observations. Some topics, like the spice trade's encouragement of exploration, are fairly obvious choices, but the concise style and inclusion of little-known details keep the material both entertaining and enlightening. Perhaps the most interesting section is the final one, which looks at the ways in which modern agricultural needs have acted as a spur for technological advancement, with Standage providing a summary of the challenges still faced by the green revolution. Recommended."âKathleen McCallister, University of South Carolina Library, Columbia, <I>School Library Journal</I></B></DIV></DIV></DIV></DIV>< /DIV> | *$13.49 |
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