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Techniques of Healthy Cooking - 4th Edition (Hardcover)

$ 115.60 $ 117.96

Dimensions (Overall): 8.4 Inches (H) x 6.6 Inch (W) x 1 Inch (D)Weight: 1.65 PoundsNumber of Pages: 267Genre: Travel, Cooking + Food + WineSub-Genre: Food, Lodging & TransportationSeries Title: Lonely PlanetFormat: HardcoverPublisher: Lonely PlanetAuthor: Lonely Planet FoodAge Range: AdultLanguage: English About the Book Explore the vibrant world of craft beer. We've selected some of the finest tap rooms, bars and breweries that travellers can visit in over 30 countries across five continents. Meet the brewers, discover their tastiest beverages and create complete trips with our recommended itineraries. There's a world of great beer to taste - go and discover it! Book Synopsis Explore the vibrant world of craft beer with Lonely Planet Global Beer Tour. We've selected some of the finest tap rooms, bars and breweries that thirsty travellers can visit in 30 countries around the world. Discover how to find them, which beers to sample, and learn about local places of interest with our recommended itineraries. Each country is introduced by a beer expert and includes regional beverages that shouldn't be missed. There's a world of great beer to taste - go and discover it! So why go beer touring, especially when it's easy and cheap to find interesting craft beers in your local shop? Firstly, craft beer doesn't travel too well and is affected by changes in temperature and long distances. And secondly, due to the explosion in small-scale breweries, many great beers aren't distributed outside their city or region. Beer often tastes better the closer it is to home, especially if that's straight from a tap in the actual brewery. The craft beer revolution has seen waves of breweries open up to the public, not just in the United States, the UK and Australia, where the trend is well established, but all over the world. Visit European beer capitals like Belgium, Italy and Germany, and sample local favourites in Canada, Australia and New Zealand. In Asia, explore hotspots in Japan, Vietnam and China, then venture to South America, Africa and the Middle East. Each brewery is accompanied by a selection of sightseeing ideas and activities, from local museums and galleries, to great hikes or bike rides. The book also features fun sections on beer trails, hangover cures and the world's wildest beers. There's also practical advice like how to ask for a beer in the local language and the ideal snacks to accompany your drink. About Lonely Planet: Lonely Planet is a leading travel media company and the world's number one travel guidebook brand, providing both inspiring and trustworthy information for every kind of traveller since 1973. Over the past four decades, we've printed over 145 million guidebooks and phrasebooks for 120 languages, and grown a dedicated, passionate global community of travellers. You'll also find our content online, and in mobile apps, video, 14 languages, 12 international magazines, armchair and lifestyle books, ebooks, and more, enabling you to explore every day. Lonely Planet enables the curious to experience the world fully and to truly get to the heart of the places they find themselves, near or far from home.TripAdvisor Travelers' Choice Awards 2012, 2013, 2014, 2015 and 2016 winner in Favorite Travel Guide category 'Lonely Planet guides are, quite simply, like no other.' - New York Times 'Lonely Planet. It's on everyone's bookshelves, it's in every traveller's hands. It's on mobile phones. It's on the Internet. It's everywhere, and it's telling entire generations of people how to travel the world.' - Fairfax Media (Australia) Review Quotes There are handsome color photographs on nearly every page, images of towns and landscapes, with numerous shots of the breweries themselves, also pubs, bars, people, and, of course, many photos of bottles and glasses of beer.... Each brewery listing includes a sidebar called "Things to Do Nearby." This is a common bit of layout design for guides of this type, and Global Beer Tour contains dozens of such destinations--both obscure and well known. In fact, I found myself page-marking a few of the suggested sites, thereby creating a sort of accidental world tour to complement the book's liquid attractions.--Perceptive Travel Who better than Lonely Planet to guide and inspire us on where best to fill one's beer glass? Be it beer beginner or beer geek the pages in this guide (and your cup) will runneth over.--Julia Herz, Publisher, CraftBeer.com A truly excellent publication ... This wondrous book is an essential guide to some of the world's best craft breweries...--Gold Coast Sun As an enthusiastic traveler, I enjoy paging through this book. It takes you on a tour of the world through a craft beer drinker's eyes, with breweries and bars to visit in such places as Canada, Belgium, Japan, Nepal and even North Korea. For every location the book also offers some things to do besides sitting on a barstool all day. This is a wonderful coffee table book and one I wish I would have written.--Lancaster Online As in Lonely Planet's way, the book contains lots of enticing photos...--The Age/The Sydney Morning Herald Because a lot of craft beers don't get distributed beyond their home cities or countries, the book offers advice on where to go to find local suds in destinations as far-flung as Ethiopia, Nepal and Iceland.--Associated Press Beer books can be a lot of things, but with so many of them, fun isn't the first thing that comes to mind. The beauty of Lonely Planet's Global Beer Tour is that in addition to being a useful and informative guide to the world's craft beer scene, it never forgets to entertain... this colorful guide showcases beer's most essential and exotic locations. And it does it in a manner that's always conversational, like hostel travelers sharing insider tips in out of the way beer hangouts.--American Craft Beer For the travel-hungry, Lonely Planet's Global Beer Tour walks the reader through the best places to find the beer in 30 countries, spanning five continents. Information includes curated travel trails, unique beers, food pairings and more.--Imbibe Magazine Should spark the appropriate wanderlust...more of a read at home than toss in your backpack for an adventure book, but it highlights that good beer can be found wherever you are.--All About Beer Takes the guesswork out of visiting breweries in far-flung places...so travelers can focus on what matters: the exhilaration of discovering delicious beer in its birthplace.--Kate Bernot, Draft Magazine Without much risk of spilling the glasses of brew at their sides, craft beer aficionados can visit the world's best breweries from the comfort of their armchairs--Pittsburgh Post-Gazette

Lonely Planet's Global Beer Tour (Hardcover) (Lonely Planet…

$ 42.46 $ 42.89

Maria's Low Protein Cook Book - by Maria…

$ 43.07 $ 43.95

Number of Pages: 193Genre: Cooking + Food + WineSub-Genre: Essays & NarrativesSeries Title: Vintage ContemporariesFormat: PaperbackPublisher: VintageAge Range: AdultAuthor: Laurie ColwinLanguage: English About the Book A unique feast for body and soul, "Home Cooking" shares the delightful pleasures of discovering cooking and eating good, simple food. Book Synopsis Weaving together memories, recipes, and wild tales of years spent in the kitchen, Home Cooking is Laurie Colwin's cookbook manifesto on the joys of sharing food and entertaining. From the humble hotplate of her one-room apartment to the crowded kitchens of bustling parties, Colwin regales us with tales of meals gone both magnificently well and disastrously wrong. Hilarious, personal, and full of Colwin's hard-won expertise, Home Cooking will speak to the heart of any amateur cook, professional chef, or food lover. "As much memoir as cookbook and as much about eating as cooking." --The New York Times Book Review Review Quotes "Celebrates a life devoted to food, with chapters on how to cook a meal for several hundred people, how to prepare a gourmet dinner with eggplant in your bathtub, and how to make the best fried chicken in the world." --Santa Fe New Mexican "As much memoir as cookbook and as much about eating as cooking." --The New York Times Book Review Everything food writing should be: funny, profound, inspiring and unaffected. --Nigella Lawson "The one true kitchen friend. --The Washington Post "Laurie Colwin's food thoughts are like phone calls from a dear friend." --The New York Times "A delightful tribute to food, friends and kitchen memories.... This charmer is as irresistible as homemade shortbread." --San Diego Union-Tribune "A very funny book. Funny enough to make you giggle out loud." --Newsday"[Laurie Colwin] is a home cook, like you and me, whose charm and lack of pretension make her wonderfully human and a welcome companion." --Chicago Tribune "I decided to lean back and trust Ms. Colwin when she revealed that 'I am never on a diet regime I cannot be talked out of.'" --Ann Banks, The New York Times Book Review "Delightful. . . . [Colwin] is funny, and for some reason funny stories about food are as funny as things can get." --St. Petersburg Times "Cozy, unpretentious good sense . . . characterizes all her food writing." --The New York Times "I have in my kitchen a book called Home Cooking. And, in between following the recipes for Extremely Easy Beef Stew, or Estelle Colwin Snellenberg's Potato Pancakes, I would frequently sit down on a little stool in my kitchen and read through one of the essays in that book. I never read through The Joy of Cooking, and I can read the Silver Palate Cookbook standing up, but I always sat down to read these." --Anna Quindlen "Laurie Colwin is both sensible and sensitive when writing about food, and [her] prose makes me laugh, cry and feel hungry all at the same time." --The Baltimore Sun "Reading the essays of Laurie Colwin is a bit like eating comfort food: warm, familiar and good for the soul." --Hartford Courant "A warm, personal remembrance of the foods Colwin ate as a child and later served to friends and family." --Seattle Post-Intelligencer "[Colwin] is a beacon of hope. For beginning cooks, Home Cooking is a grand consciousness and/or confidence-raiser." --The Oregonian "Like a classic dish, [Colwin's] writing is magic in its simplicity." --Charlotte Observer "Wry and funny." --Dallas Morning News "Charming and humorous." --USA Today "Enthralling, but all too short. The only thing to do [is] reread it. And then turn to her novels." --Buffalo News About the Author Laurie Colwin is the author of five novels--Happy All the Time; Family Happiness; Goodbye Without Leaving; A Big Storm Knocked It Over; and Shine On, Bright and Dangerous Object--three collections of short stories--Passion and Affect; The Lone Pilgrim; and Another Marvelous Thing--and two collections of essays, Home Cooking and More Home Cooking. Colwin died in 1992.

Home Cooking - (Vintage Contemporaries) by Laurie Colwin…

$ 30.25 $ 30.87

Number of Pages: 304Genre: Cooking + Food + WineSub-Genre: Health & HealingFormat: HardcoverPublisher: Houghton MifflinAge Range: AdultBook theme: Weight ControlAuthor: Ellie KriegerLanguage: English About the Book The latest cookbook by beloved healthy eating TV star and award-winning and best-selling author Ellie Krieger. Book Synopsis Beloved Food Network and Cooking Channel star Ellie Krieger knows the secret to healthy eating: it has to be delicious. You won't eat right if you feel deprived. WEEKNIGHT WONDERS offers 150 recipes for your favorite foods, as delicious as ever, yet magically reworked without all the fat and cholesterol. Each recipe can be prepared with minimal fuss and simple ingredients, even after a long day at work, in 30 minutes or less. From Parmesan Chicken Breasts and Goat Cheese Frittata (plus no-guilt desserts), you can stay focused on eating well any day of the week. Review Quotes "We all need a break, but we also deserve good, nutritious food. This is what you get with the fast, diverse recipes in WEEKNIGHT WONDERS." --Jacques Pepin, cookbook author and PBS-TV cooking series host"Ellie proves over and over that healthy is delicious. In WEEKNIGHT WONDERS, she proves it can be fast, too!" --Melissa d'Arabian, Food Network star, author, and mom of 4 Krieger, a registered dietician, and host of the Food Network's Healthy Appetite, maintains that "there is no need to deprive yourself or go to extremes to be healthy... balance is the key." She suggests time-saving shortcuts, like using prewashed greens or canned or frozen foods, but avoids highly processed ingredients and artificial additives, and focuses on common and easy-to-find ingredients...Krieger delivers on her promise--the recipes are fast and fresh. --Publishers Weekly About the Author New York Times best-selling author and registered dietician ELLIE KRIEGER was the host of the Food Network's Healthy Appetite. She is a frequent contributor to CNN and USA Today and has appeared on many TV programs, including national morning shows.

Weeknight Wonders - by Ellie Krieger (Hardcover)

$ 46.24 $ 47.18

Number of Pages: 256Genre: Cooking + Food + WineSub-Genre: BeveragesFormat: HardcoverPublisher: Harvard Common PressAge Range: AdultBook theme: Alcoholic, GeneralAuthor: Fred MinnickLanguage: English About the Book An award-winning whiskey writer and Wall Street Journal-bestselling author creates an easy-to-read interactive tasting journey that helps readers select barrel-aged bourbons based on their flavor preferences. Book Synopsis "The world has been waiting for this book." --Jeffrey Morganthaler, author of The Bar Book and Drinking Distilled In Bourbon Curious: A Tasting Guide for the Savvy Drinker, award-winning whiskey writer and Wall Street Journal best-selling author Fred Minnick creates an easy-to-read interactive tasting journey that helps you select barrel-aged bourbons based on your flavor preferences. Using the same tasting principles he offers in his Kentucky Derby Museum classes and as a judge at the San Francisco World Spirits Competition, Minnick cuts to the chase, dismissing brand marketing and judging only the flavor of this all-American whiskey. Bourbon Curious groups bourbon into four main flavor profiles--grain, nutmeg, caramel, and cinnamon. While many bourbons boast all four flavor notes, one delicious sensation typically overpowers the rest. This book reveals more than 50 bourbon brands' predominate tastes and suggests cocktail recipes to complement them. In addition, Minnick spends some time busting bourbon's myths; unraveling its mysteries; and exploring distiller secrets, disclosing the recipes you won't find on a bottle's label. This updated edition contains all the best new bourbons and revised tasting notes on any bourbons that have undergone a substantial change since the original edition. And like good-tasting bourbon, Bourbon Curious is approachable to all! About the Author Fred Minnick is a Wall Street Journal best-selling author and the writer of award-winning books, such as Bourbon Curious, Bourbon, Rum Curious, and Whiskey Women. Minnick is the editor-in-chief of Bourbon+ magazine, senior contributor to Forbes, and co-founder of the popular Bourbon & Beyond Festival. He is the "bourbon authority" for the Kentucky Derby Museum and regularly appears in the mainstream media, including CBSThis Morning, Esquire, Forbes, and NPR.

Bourbon Curious - 2nd Edition by Fred Minnick…

$ 54.64 $ 55.76

Dimensions (Overall): 10.1 Inches (H) x 8.2 Inch (W) x .9 Inch (D)Weight: 2.4 PoundsNumber of Pages: 240Genre: Cooking + Food + WineSub-Genre: MethodsFormat: HardcoverPublisher: Random House IncAuthor: Chrissy TeigenAge Range: AdultLanguage: English & bull; Chrissy Teigen cookbook takes you into the life and kitchen of Chrissy Teigen & bull; Filled with a variety of recipes, from banana bread to onion dip to baked chicken & bull; Great for anyone looking to expand their cookbook collection while being inspired to try a variety of new, flavorful recipes About the Book "This follow-up [to Cravings] takes us further into [Teigen's] kitchen--a kitchen now marked by new parenthood, a need for some quicker meals, and multi-purpose sauces and condiments, without sacrificing any of [her] signature need for maximum flavor. Through 100 full-flavored, family-friendly recipes, Teigen shows how to make cooking part of a stylish-but-busy lifestyle"-- Book Synopsis Cravings: Hungry for More takes us further into Chrissy's kitchen . . . and life. It's a life of pancakes that remind you of blueberry pie, eating onion dip with your glam squad, banana bread that breaks the internet, and a little something called Pad Thai Carbonara. After two years of parenthood, falling in love with different flavors, and relearning the healing power of comfort food, this book is like Chrissy's new edible diary: - recipes for quick-as-a-snap meals (Pan-Seared Fish with Herby Browned Butter; Jalapeño Parmesan-Crusted Grilled Cheese)- recipes for lighter, brighter, healthier-ish living (Roasted Carrot and Avocado Salad with Lime Dressing; Vegetable Noodles with Parm & Basil)- recipes that, well, are gonna put you to bed, holding your belly (Skillet Peanut Butter Chocolate Chip Blondies; Sleepytime Stew & Cream Cheese Smashed Potatoes) And all of these delicious meals will have you hungry for more. Review Quotes Notable Press & Accolades: Best Cookbooks of 2018 --NPR The 19 Best Cookbooks of Fall 2018 --New York Times Book Review Best Cookbooks of Fall --New York Times30 Fall Cookbooks That Will Actually Make You Want to Cook --Popsugar All the Best Cookbooks to Gift in 2018 --FoodNetwork Best books of 2018 winner --Goodreads "Make no mistake: cover model and TV personality Chrissy Teigen has serious chops in the kitchen...This is high adventure brought home to roost, for homebodies and globe-trotters alike." -NPR "Seriously, when was the last time a cookbook made you laugh out loud?" -USA Today About The Author Chrissy Teigen is known as many things--cover model, television personality, star of Instagram and Twitter--but her real passion is food. She lives in Los Angeles with her husband, two children, and three dogs.

Cravings: Hungry for More by Chrissy Teigen -…

$ 30.98 $ 32.61

Number of Pages: 114Genre: Cooking + Food + WineSub-Genre: Specific IngredientsFormat: HardcoverPublisher: Andrews McMeel PublishingAge Range: AdultBook theme: Herbs, Spices, CondimentsAuthor: Lynn AlleyLanguage: English About the Book The herb garden -- Soups and salads -- Main dishes -- Breads and spreads -- Small indulgences. Book Synopsis From the garden to the table, cooking teacher and best-selling cookbook author Lynn Alley shows cooks and gardeners how to make the most of ten popular fresh herbs--including mint, dill, rosemary, thyme, parsley, tarragon, sage, basil, cilantro, and oregano--in this giftable, merchandisable, full-color cookbook. In the fresh, vibrant pages of Cooking with Herbs, cooking teacher and best-selling cookbook author Lynn Alley offers fifty delicious recipes for cooking with ten of the most popular culinary herbs, as well as tips for growing your own fresh herbs at home. In profiles on mint, dill, rosemary, thyme, parsley, tarragon, and sage, as well as basil, cilantro, and oregano, seasoned chef Lynn Alley proves that cooking with fresh herbs is an easy way to add flavor without a lot of fuss--or a lot of fat--and that it's so easy anyone can do it. Best of all, you don't need a plot of land to grow your own flavorful herbs. A simple container garden will do the trick, and you'll learn how to get the most out of it. The key to cooking with fresh herbs is to keep things simple and let the flavor of the herbs shine, so the recipes are made with only a few readily available ingredients that showcase the vibrancy of each herb in all its taste-bud-awakening goodness. With mouthwatering recipes for sensational seasonings, spreads, and dressings, as well as dishes such as Apple, Sage, and Hazelnut Rounds; Cheddar, Mustard, Garlic, and Chive Mac 'n' Cheese; Mexican-Style Pizza with Green Chile Sauce, Coriander, Cumin, Cilantro, and Oregano; Polenta with Two Cheeses, Basil, and Oregano; Potatoes Rosti with Indian Flavors; Sunday Scones with Currants, Dried Strawberries, Candied Lemon, and Rosemary; Savory Tomato Sorbet with Tarragon, Chervil, and Parsley; and Deep Chocolate and Peppermint Cheesecakes, this beautiful collection of herb essentials is great for cooks and would-be gardeners alike. So get your herb on, and grow your culinary repertoire in Cooking with Herbs. About the Author Lynn Alley began her cooking career as a teacher at a middle school, where she and her students gained renown selling their handmade gourmet items at Neiman Marcus. Since leaving the classroom, she has traveled to teach cooking in southern France and throughout the western United States. She has contributed articles on both food and wine to the "San Diego Union Tribune," the "Los Angeles Times," the "San Francisco Chronicle, Fine Cooking, Cook's Illustrated, The Herb Companion, Natural Home, Organic Style," " Yoga Journal," and "Organic Gardening," and has authored several best-selling cookbooks.

Cooking with Herbs - by Lynn Alley (Hardcover)

$ 25.10 $ 26.15

Meat - (Ultimate) by Keith Sarasin (Hardcover)

$ 63.05 $ 64.34

Dimensions (Overall): 9 Inches (H) x 7 Inch (W) x .5 Inch (D)Weight: 1 PoundsNumber of Pages: 175Genre: Cooking + Food + WineSub-Genre: Health & Healing, MethodsFormat: PaperbackPublisher: Simon & SchusterAuthor: Lindsay BoyersAge Range: AdultBook theme: Quick & Easy, Low CarbohydrateLanguage: English About the Book "Starting a ketogenic diet--high in fat, low in carbs--doesn't mean giving up on all your favorite snacks! Instead of eating foods that might prevent you from entering ketosis, you'll need options that will help your body burn fats instead of carbs. You'll find just what you need in Keto Snacks, featuring 100 easy, delicious recipes for sweet and savory low-carb treats. Learn to make "fat bombs"--small energy-filled snacks with low carbs and high fat, like Pizza Balls or Sunbutter Balls. Try other savory keto snacks like deviled eggs or guacamole, or go sweet with some chocolate mousse for dessert!"-- Book Synopsis Stick to your keto diet without giving up your favorite foods with these 100 easy-to-make high fat, low-carb snacks. Starting a ketogenic diet--high in fat, low in carbs--doesn't mean giving up on all your favorite snacks! Instead of eating foods that might prevent you from entering ketosis, you'll need options that will help your body burn fats instead of carbs. You'll find just what you need in Keto Snacks, featuring 100 easy, delicious recipes for sweet and savory low-carb treats. Learn to make "fat bombs"--small energy-filled snacks with low carbs and high fat, like Pizza Balls or Sunbutter Balls. Try other savory keto snacks like deviled eggs or guacamole, or go sweet with some chocolate mousse for dessert! In Keto Snacks, you'll find yummy recipes for Creamy Rosemary and Prosciutto Baked Avocado, Chorizo-Stuffed Jalapenos, Coconut Almond Truffles, Peanut Butter Cup Cheesecake--and much more! You'll be sure to find a tasty keto snack to satisfy any craving, any time of day! Review Quotes "Another source of great low carb recipes? Lindsay Boyer's new book Keto Snacks which I devoured! Her recipe for Butter Hot Chocolate is worth buying the book for! If you think you'd be deprived on a low carb diet, this book will convince you otherwise!"-- "Misadventures with Andi" "Great book ... I literally had to get out the sticky notes when I was flipping through the recipes because I saw so many I wanted to try right away. I know it's called Keto Snacks, but many of the foods I've prepared from it I actually used as part of a meal." -- "Stacy Tilton Reviews" "Just great, yummy snacks for anyone on a low-carb diet, even if not keto ... great for low-carb and keto entertaining and parties this holiday season."-- "The Fit Fork" "On keto, traditional snacks like crackers and even smoothies are out. You won't even miss your old favorites with this book's array of recipes, which includes 100 delectable bites like smoked salmon and avocado rollups."-- "Men's Health"

Keto Snacks : From Sweet and Savory Fat…

$ 28.86 $ 30.38

Number of Pages: 288Genre: Cooking + Food + WineSub-Genre: MethodsSeries Title: WeeliciousFormat: HardcoverPublisher: William Morrow & CompanyAge Range: AdultBook theme: Quick & EasyAuthor: Catherine McCordLanguage: English About the Book Creator of the wildly popular blog Weelicious.com, McCord, who honed her cooking skills at Manhattan's Institute of Culinary Education, strongly believes in the "one family/one meal" idea--preparing a single, scrumptious meal the entire family can sit down and enjoy together. Book Synopsis From the wildly popular blog Weelicious.com shares dozens of recipes and tips to get kids to enjoy nutritious meals.Every parent knows how difficult it is to get to get kids eating happily and healthily. Catherine McCord has the answer: Weelicious! Creator of the wildly popular blog Weelicious.com, Catherine, who honed her cooking skills at Manhattan's Institute of Culinary Education, strongly believes in the "one family/one meal" idea--preparing a single, scrumptious meal the entire family can sit down and enjoy together rather than having to act as "short order cook" for kids who each want something different. In Weelicious, she offers dozens of recipes and tips for creating quick, easy, healthy, and fun food that moms, dads, and young children of any age will absolutely adore--from the most persnickety infants to the pickiest grade-schoolers. From the Back Cover Our kids can be great eaters!After her son was born in 2007, Catherine McCord sought out resources to teach her how to prepare fresh, healthy, appealing meals for young kids--but she came up empty. With culinary school under her belt and a hungry baby to feed, Catherine started Weelicious.com, a website that has since grown into a comprehensive offering of kid-friendly family meals.Complete with beautiful color photos, tips and tools, lists of pantry staples, feeding plans, and more than seventy new recipes never before seen on Weelicious .com, Weelicious makes it easy to get kids eating healthy foods from their first bite. Catherine teaches parents how to turn their kids into great eaters who appreciate food and are open to exciting new flavors. With Weelicious you will: - Stop being a short-order cook--whip up unique, delicious, and healthy recipes that everyone in your family, no matter what their age, will love.- Inspire your kids to eat healthfully without resorting to sneaking or trickery--discover a wealth of great tips for getting kids to eat just by paying attention to how their food is prepared and presented.- Get kids in the kitchen from day one--introduce kids to a variety of foods and include them in the cooking process to set them up for years of positive eating habits.- Shop effectively (and make it fun)--bring your kids to the farmers' market or grocery store for a hands-on learning experience when it comes to meal planning.- Give kids some choice--strategically allow them to have more input and control over what goes into their bodies so they can "own" their choices.From first-food favorites such as Sweet Potato-Coconut Puree and The Teething Cookie to family-friendly Veggie Nuggets, Rice Cooker Mac and Cheese, Chicken on a Stick, Shrimp Tacos, and Cheesy Chicken Taquitos to treats like Banana Bread Cake, Raspberry-Cream Cheese Heart Tarts, and Chocolate Velvet Beet Cupcakes, these recipes are perfect for little taste buds and sophisticated adult palates alike--and best of all, every single recipe has been created with health and wholesomeness in mind.More than just a cookbook, Weelicious is the ultimate cooking bible for families--a resource that will stand the test of time as the family grows! Review Quotes "Nothing makes my kids happier than Catherine's Weelicious creations brought to life, and I'm so grateful to have the question 'What do I cook for . . .?' answered in such delicious style. Weelicious is a godsend--every mom needs this book!"--Jennifer Garner

Weelicious - by Catherine McCord (Hardcover)

$ 63.70 $ 64.34

The All-New Official SEC Tailgating Cookbook - (Paperback)

$ 37.14 $ 37.52

Sugar Detox for Beginners - by Hayward Press…

$ 25.78 $ 26.58

Number of Pages: 272Genre: Cooking + Food + WineSub-Genre: Courses & DishesFormat: HardcoverPublisher: Ten Speed PressAge Range: AdultBook theme: Ice Cream, Ices, etc.Author: David LebovitzLanguage: English Book Synopsis A revised and updated edition of the best-selling ice cream book, featuring a dozen new recipes, a fresh design, and all-new photography. This comprehensive collection of homemade ice creams, sorbets, gelatos, granitas, and accompaniments from New York Times best-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique. David's frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (S'mores Ice Cream) and contemporary (Lavender-Honey) to cutting-edge (Labneh Ice Cream with Pistachio-Sesame Brittle). Also appearing is a brand new selection of frozen cocktails, including a Negroni Slush and Spritz Sorbet, and an indulgent series of sauces, toppings, and mix-ins to turn a simple treat into a perfect scoop of delight. Review Quotes "This is the definitive book on frozen desserts. David has the most amazing recipes for homemade ice cream, plus lots of ideas for crunchy toppings, sweet mix-ins, and edible 'vessels' such as sugar cones, meringues, and cream puffs. I want to make them all!" --Ina Garten "A glorious, in-depth look into a scrumptious subject, written in typical Lebovitz style: informative, personal, and entertaining."--Yotam Ottolenghi "The Perfect Scoop digs right into what you need to know for successful ice creams, sherbets, gelatos, sorbets, frozen yogurts, and granitas." --New York Times Having churned out ice cream at home and in professional kitchens for a quarter century, Lebovitz can guide even a beginner to a great frozen experience. . . . Truly the Good Humor man of home ice cream. --San Francisco Chronicle "The author's 25 years of experience as a frozen-dessert maker are put to excellent use in this wittily written, detailed volume. . . . Great photos and plenty of practical advice combine to make this an appealing and useful resource for the dessert aficionado." --Publishers Weekly "If you love cold sweets but never dared own an ice-cream machine for fear you'd soon weigh 300 pounds, then consider this book; you may just find some happy compromises." --Epicurious.com About the Author DAVID LEBOVITZ has been a professional cook and baker for most of his life; he spent nearly thirteen years at Chez Panisse until he left the restaurant business in 1999 to write books. He moved to Paris in 2004 and turned davidlebovitz.com into a phenomenally popular blog. He is the author of six books, including The Perfect Scoop, Ready for Dessert, The Great Book of Chocolate, and a memoir called The Sweet Life in Paris, and he was named one of the Top Five Pastry Chefs in the Bay Area by the San Francisco Chronicle. David has also been featured in Bon Appétit, Food & Wine, Cook's Illustrated, the Los Angeles Times, the New York Times, Saveur, Travel + Leisure, and more.

The Perfect Scoop, Revised and Updated - by…

$ 42.63 $ 43.95

Hazana - by Paola Gavin (Hardcover)

$ 54.13 $ 54.68

Number of Pages: 224Genre: Cooking + Food + WineSub-Genre: Courses & DishesFormat: HardcoverPublisher: Gallery Books/Karen Hunter PublishingAge Range: AdultBook theme: GeneralAuthor: Patti LaBelle & Judith Choate & Karen HunterLanguage: English Book Synopsis Patti LaBelle discovered the good life and wants to share it with you. Her new cookbook offers delicious recipes that range from healthy to decadent. "A lot of my memories with my loved ones are set around a dinner table, sharing a meal and sharing good conversation. Food has always been at the center of my joy, from the fish fries my parents had every weekend to the barbecues I have in my backyard today. Food can bring people together, to laugh, to eat, and to simply celebrate life. Most people know me for my voice, and that is truly a gift from God. But food and the ability to share it with others is also a gift--a gift that you can give to those you love. It is with that spirit that I share my third cookbook." Patti LaBelle Miss Patti is back, as fierce as ever, sharing more than 100 new recipes that will have your mouth watering and your guests begging for seconds! With dishes ranging from the Over the Top, Top, Top Macaroni and Cheese (with shrimp and lobster!), to the Poached Salmon with Basil Cream Sauce and Fettuccine, to the Tender and Juicy Barbecued Baby Back Ribs, to the Fried Apple Pie, there's something perfect for every occasion. She not only walks you through the preparation of her favorite dishes with ease, but also shares heartfelt and witty stories about food, family, and life throughout the book. Her first two cookbooks were hits and this one is sure to please as well. About the Author Patti LaBelle's illustrious career spans four decades. She is a New York Times bestselling author, a two-time Grammy Award-winning singer, a three-time Emmy nominee, and the star of a hit television series. She is adored around the world by millions of fans of her music and her cooking. She is also a humanitarian who devotes much of her time and talent to charities too numerous to list and is the recipient of several honorary degrees. Ms. LaBelle resides in Philadelphia. Karen Hunter is a Pulitzer Prize-winning journalist, a celebrated radio talk-show host, and coauthor of numerous New York Times bestsellers, including Confessions of a Video Vixen, On the Down Low, and Wendy's Got the Heat. She is also an assistant professor in the Film & Media Department at Hunter College.

Recipes for the Good Life - by Patti…

$ 26.62 $ 27.44

Number of Pages: 272Genre: Cooking + Food + WineSub-Genre: Health & HealingFormat: HardcoverPublisher: Oxmoor HouseAge Range: AdultBook theme: GeneralAuthor: Melissa ColemanLanguage: English About the Book "100 wholesome recipes, essential tools, efficient techniques." Book Synopsis The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques is a cookbook, but more importantly, it's a framework for creating a minimalist kitchen, a kitchen pared down to the essentials so you can create more. This framework will touch everything in your kitchen from your ingredients, tools, pantry, to your cooking techniques, meal planning, and shopping habits. Once the framework is in place, you can make 100+ wholesome, mix and match recipes. You'll find Blueberry-Orange Breakfast Rolls, Banana-Coconut Baked Oatmeal, White Wine Spring Pasta, BBQ Black Bean and Quick Slaw Tacos, Crispy Pizza with Caramelized Onions, Chickpea Tikka Masala, Stovetop Mac and Cheese, and Two-Bowl Carrot Cupcakes. This comprehensive guide will hold your hand through the process and make dinnertime (and the kitchen) feel doable again. Chapter 1: The Minimalist Kitchen sets the stage for how to make and use the recipes in Chapters 2-8: Breakfast, Main Dishes, Burgers Wraps & Sandwiches, Soups & Salads, Sides, Drinks, Dessert. You'll find them to be vegetable forward and simple without compromising flavor. Look for Melissa's minimalist tips offering recipe-specific advice, a seasonal produce guide, and a handy metric equivalents chart to take the stress out of cooking. Review Quotes "For years I've been in awe of Melissa's unique ability to maintain a fiercely organized, minimalist style without sacrificing warmth, welcomeness, and creativity. With The Minimalist Kitchen, we now have all of her secrets and I could not be more excited about this!" --MOLLY YEH, author of Molly on the Range "Melissa helps you bring calm to the chaos of your kitchen. This book is a feel-good, can-do pep talk about how to keep your pantry in order, your utensils from getting out of control, and how to create delicious meals for weekdays and occasions without getting overwhelmed." --JEANINE DONOFRIO, author of The Love & Lemons Cookbook "This book is stunning and so clever. My kitchen is the opposite of minimal so it was so inspiring to read handy tips and easy changes to make life simpler in the kitchen! I went straight out and bought food storage containers to get my cupboards in order like a woman possessed!" --MARTHA COLLISON, Great British Bake Off quarter-finalist and author of Twist "I had the good fortune of sampling some of these recipes before the book was published, and most of our dinners were followed up with a text the next day: Hey Melissa, can you send me that recipe from the book? This book is a game-changer. It not only gives you practical recipes that you will actually make, but it also teaches you to approach cooking (and maybe life in general) with a fresh, modern perspective." --LINDSAY OSTROM, Pinch of Yum "Melissa is the reason my pantry is now filled with tidy rows of lidded glass jars each with a pristine label. My spice drawer now brings me great joy every time I slip it open. In The Minimalist Kitchen, Melissa inspires tidiness and a pared-down kitchen with joy and creativity at the heart of it all. With less clutter we are freed up to enjoy the task of cooking and can then spend more time at the table eating with the ones we love." --ASHLEY RODRIGUEZ, Not Without Salt "With a welcoming tone, The Minimalist Kitchen invites readers to choose quality over quantity and gently guides with efficiency. Melissa's book is gorgeous and thoughtful, with a strong focus on wholesome ingredients and simplicity that is often lacking in American kitchen culture. But, most importantly, her book contains recipes that actually make me excited about cooking dinner again." --SARAH KIEFFER, The Vanilla Bean "As a new mom I've struggled to find time to cook for my family. I truly miss the time I used to have to make wholesome meals for the people I love. The Minimalist Kitchen is a great resource for simplifying your approach to meal planning so you're able to find the rhythm of your new routine and provide homemade meals without sacrificing quality time with your family." --KATE ARENDS, Wit & Delight "A meal planner's dream tool...this book is for the person looking for quick, weeknight, crowd-pleasers made from ingredients you likely have in your pantry, or will have no trouble finding."--SARA FORTE, The Sprouted Kitchen "An easy approach to organizing the kitchen and cooking....plenty will appeal to those who are on the hunt for swift, simple, palatable fare." --Publishers Weekly "With many make-ahead and weeknight-friendly recipe options, Coleman's concept of minimalism will interest cooks who dream of a functional, organized, and stylish living space."--Library Journal "Melissa Coleman's The Minimalist Kitchen shows home cooks how easy and affordable it is to make dinner when your kitchen is pared down to the essentials." --The Wall Street Journal "Melissa Coleman shares easy recipes that shine with few ingredients." --Woman's Day About the Author Melissa Coleman is a home cook and baker, designer, wife, mama, and minimalist. Her popular blog, The Faux Martha, was named a Huffington Post Top 10 Food Blog and was selected as a Better Homes and Gardens Top 10 Baking Blog nominee and a Saveur Blog Awards Style & Design finalist.

The Minimalist Kitchen - by Melissa Coleman (Hardcover)

$ 47.76 $ 48.24

Number of Pages: 560Genre: Cooking + Food + WineSub-Genre: MethodsFormat: PaperbackPublisher: Harvard Common PressAge Range: AdultBook theme: Barbecue & GrillingAuthor: Cheryl Jamison & Bill JamisonLanguage: English About the Book Cheryl and Bill Jamison s path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue slow-cooking over smoke for home cooks. This new and expanded edition appears on the twentieth anniversary of the classic book s first edition. It has two key features. First, there are 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. Second, it now contains cover- to-cover color photography and page design. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them. With 450 recipes from each of the U.S. s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue. " Book Synopsis In this revised and updated edition of Smoke & Spice--the James Beard Cookbook Award winner that has sold more than a million copies--outdoor cooking experts Cheryl and Bill Jamison serve up 450 incredible recipes, lots of color photos, and loads of BBQ wit, wisdom, and lore. It's time to graduate from grilling. If you are weary of wieners and charred chicken and yearn for the full flavor of old-time, real barbecue, you have come to the right place. Updated with 100 brand-new recipes and the latest information on tools, fuels, equipment, and technique, this is the bible of genuine smoke-cooked barbecue. Smoke & Spice covers every aspect of the craft and culture of barbecue, including the basics of real barbecue, an overview of fuels and tools, and snapshots from its rich history alongside an enormous collection of recipes for a lifetime of unforgettable barbecues. The recipes include not just beef, pork, and poultry, but also seafood; vegetable mains and sides; smoke-scented salads, pastas, and pizzas; snacks and appetizers; 28 different barbecue sauces; traditional sides and breads, such as collard greens, baked beans, and biscuits; side-salad dishes and relishes; down-home desserts; and even cocktails to cool you down. Enjoy: Double-Crusted Baby Backs with Fennel and CorianderDallas Dandy BrisketEspresso-Rubbed Beef MedallionsGarlic-Scented SirloinChicken-Wrapped Apple SausageTea-Smoked DuckSmoked Snapper Tostadas with Sangrita SauceSmoked Mussels with Dill MayonnaiseVidalias 'n' Georgia BBQ SauceProsciutto-Wrapped PeachesDeep-Dish Smoked Mozzarella PizzaWonderful Watermelon PicklesChipotle Cherry CobblerSmoke & Spice is a must-have resource for every lover of real barbecue, from rookies who want to get the most from their new smoker to veterans seeking to perfect their craft. Review Quotes Praise for the previous edition of Smoke & Spice "When the Jamisons light their fires, mouths all around America will be salivating for smoke, spice, and everything nice." - Bobby Flay, author of Bobby Flay Cooks American and chef/owner of Mesa Grill and Bolo "Cheryl and Bill Jamison--indefatigable investigators, talented cooks, and unswerving aficionados." - Rick Bayless, author of Mexico One Plate at A Time "I know, from experience, that their food tastes exuberant." - Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers' Markets "It's impossible to thumb through Smoke & Spice without salivating and dreaming about 'cue. This edition will have a permanent place on my bookshelf, both at home and at work." - Danny Meyer, co-owner of Blue Smoke and Union Square Café "Smoke & Spice is a real ode to barbecue. It's a great addition to any barbecue lover's bookshelf!" - Al Roker, author of Al Roker's Big Bad Book of Barbecue and "Today Show" weatherman About the Author Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appetit has pronounced the Jamisons "the king and queen of grilling and smoking." They are the authors of many books, including the best-selling Smoke & Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations. Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees. Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appetit has pronounced the Jamisons "the king and queen of grilling and smoking." They are the authors of many books, including the best-selling Smoke & Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations. Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.

Smoke & Spice, Updated and Expanded 3rd Edition…

$ 35.24 $ 37.10

Number of Pages: 352Genre: Cooking + Food + WineSub-Genre: Regional & EthnicFormat: HardcoverPublisher: Ten Speed PressAge Range: AdultBook theme: EuropeanAuthor: Meredith EricksonLanguage: English About the Book A lushly photographed cookbook and travelogue showcasing the regional cuisines of the Alps, including 80 recipes for the elegant, rustic dishes served in the chalets and mountain huts situated among the alpine peaks of Italy, Austria, Switzerland, and France. Book Synopsis A lushly photographed cookbook and travelogue showcasing the regional cuisines of the Alps, including 80 recipes for the elegant, rustic dishes served in the chalets and mountain huts situated among the alpine peaks of Italy, Austria, Switzerland, and France."A passionate exploration of all things Alpine . . . this one is a must-have for every ski bum foodie."--Vogue NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW From the wintry peaks of Chamonix and the picturesque trails of Gstaad to the remote villages of the Gastein Valley, the alpine regions of Europe are all-season wonderlands that offer outdoor adventure alongside hearty cuisine and intriguing characters. In Alpine Cooking, food writer Meredith Erickson travels through the region--by car, on foot, and via funicular--collecting the recipes and stories of the legendary stubes, chalets, and refugios. On the menu is an eclectic mix of mountain dishes: radicchio and speck dumplings, fondue brioche, the best schnitzel recipe, Bombardinos, warming soups, wine cave fonduta, a Chartreuse soufflé, and a host of decadent strudels and confections (Salzburger Nockerl, anyone?) served with a bottle of Riesling plucked from the snow bank beside your dining table. Organized by country and including logistical tips, detailed maps, the alpine address book, and narrative interludes discussing alpine art and wine, the Tour de France, high-altitude railways, grand European hotels, and other essential topics, this gorgeous and spectacularly photographed cookbook is a romantic ode to life in the mountains for food lovers, travelers, skiers, hikers, and anyone who feels the pull of the peaks. Praise for Alpine Cooking "This generous cookbook and travelogue will have readers booking trips to the Alps of Italy, France, Austria, and Switzerland. . . . Erickson beautifully captures Alpine food and culture in this standout volume."--Publishers Weekly (starred review) Review Quotes "A book to enjoy when it blusters outdoors, even without a plane ticket to Europe or a pair of skis."--The New York Times "This is one of my favorite cookbooks, ever."--David Lebovitz "Cookbook meets outdoor-adventure memoir in Meredith Erickson's Alpine Cooking, which will satisfy your yen for Europe's rustic mountaintop fare with dishes like schlutzkrapfen (stuffed half-moon pasta) and Salzburger nockerl (Austrian soufflé)."--enRouteThen, there are books that transport me to where I've never been. Meredith Erickson's Alpine Cooking: Recipes and Stories from Europe's Grand Mountaintops sends a welcome shiver down the spine. The photographs, with gleaming, clear light and the brightest blue skies against snowy peaks, conjure the imagined nostalgia of a perfect après ski moment. Her treatise on schnitzel is contagiously passionate; her mention of the hidden basement workshops of grand hotels captures the romance of those industrious spaces; each section is marked by a love letter to the geography of a region. Erickson situates you in the landscape and saves a space for you at the table, with raclette and cornichon waiting.--The Globe and Mail"A wide variety of readers, and their friends, will enjoy the kaleidoscope of recipes, photos, history, and anecdotes."--Library Journal "This is big, bold, gloriously old-fashioned and the perfect title to snuggle up with to dream about the skiing holiday you can't afford."--Diana Henry, The Telegraph "Meredith Erickson delivers both the coziest as well as the most elegant cookbook of the fall. . . . Just looking through this beauty will transport you from your messy apartment to après ski somewhere in the Alps."--Inside Hook About the Author Meredith Erickson is the co-author of numerous cookbooks, including The Art of Living According to Joe Beef, Le Pigeon, Olympia Provisions, Kristen Kish Cooking, Claridge's: The Cookbook, Joe Beef: Surviving the Apocalypse, and the forthcoming Frasca. She has written for the New York Times, Elle, Saveur, Monocle, and Lucky Peach, and also plans and hosts tours throughout the Alps. Meredith splits her time between Montreal and Milan.

Alpine Cooking - by Meredith Erickson (Hardcover)

$ 57.65 $ 60.05

Crockpot Recipes - by Janet Daley (Paperback)

$ 12.22 $ 12.86

Dimensions (Overall): 9.9 Inches (H) x 8 Inch (W) x 1 Inch (D)Weight: 2.65 PoundsNumber of Pages: 384Genre: Cooking + Food + Wine, Health + WellnessSub-Genre: Health & Healing, Diet & NutritionFormat: PaperbackPublisher: Simon & SchusterAuthor: Diane SanfilippoAge Range: AdultBook theme: Diets, Diabetic & Sugar-Free, Low CarbohydrateLanguage: English About The Author Diane Sanfilippo is the owner and founder of Balanced Bites, a certified nutrition consultant, the New York Times best-selling author of Practical Paleo and The 21-Day Sugar Detox, and the coauthor of Mediterranean Paleo Cooking. Her most recent book is The 21-Day Sugar Detox Daily Guide. Diane holds a BS from Syracuse University and is certified in holistic nutrition, holistic lifestyle coaching, and Poliquin BioSignature Modulation. She is the cocreator of the Balanced Bites Master Class and the cohost of the top-rated weekly health podcast The Balanced Bites Podcast. In 2016, Diane released an updated and expanded second edition of her runaway hit Practical Paleo, which has sold over half a million copies and spent ninety-seven weeks on the New York Times best-seller list. Diane lives in San Francisco with her husband, Scott, and two fur kids. You can learn more about Diane and her work at dianesanfilippo.com Book Synopsis New York Times bestselling author and health and wellness pioneer Diane Sanfilippo brings her own experience with a ketogenic diet to Keto Quick Start, a comprehensive and easy-to-follow road map to transitioning to a keto lifestyle. There's a good reason keto has attracted so many followers: it's an effective tool for fat loss as well as a way of eating with proven benefits for many health concerns, including unstable blood sugar, neurological conditions, and epilepsy, to name a few. But getting started with keto and sticking with it can be tough. That's where Keto Quick Start comes in. In her signature practical style, Diane makes keto doable for everyone, whether you're completely new to very low carb eating or you've tried it before and want to find a better way to make it work for you. Keeping the focus on real foods that nourish your body, she walks you through a gentle transition to keto and helps you figure out how to make it sustainable for the long term. Keto Quick Start cartnears everyday real-world concerns such as what to expect in the first few weeks and how to know if you're on the right track, how to determine if you need more carbs and how to incorporate those carbs in a healthy way, how to customize keto for your personal goals (especially weight loss), and things to be aware of if you're concerned about a particular health issue. Keto Quick Start includes 100 delicious keto recipes, four weekly meal plans, more than a dozen easy meal ideas (no recipe required!), and troubleshooting tips and tricks. It also features a unique and easy-to-use template that makes tracking your food quick and simple. The recipes include: - Lemon Blueberry Keto Muffins - Kale, Bacon & Goat Cheese Frittata - Spaghetti Bolognese Bake - Powered-Up Bacon Cheeseburger - Shrimp Pad Thai - Pesto-Stuffed Mushrooms - Chocolate Orange Fudge - Creamy Peanut Butter Bites About the Book "100+ keto recipes all free of gluten, grains, and soy!"--Cover.

Keto Quick Start : A Beginner's Guide to…

$ 35.45 $ 35.81

Effortless Sous Vide Cookbook - by Carey Copeling…

$ 42.03 $ 42.89

Number of Pages: 288Genre: Cooking + Food + WineSub-Genre: Regional & EthnicSeries Title: Dishing Up(r)Format: PaperbackPublisher: Storey PublishingAge Range: AdultBook theme: New England, AmericanAuthor: Tracey MedeirosLanguage: English About the Book Building on the success of "Dishing Up Maine," this second book in the series celebrates Vermont's native foods and food producers from the quintessential New England diners to the many famous establishments such as Ben and Jerry's and Cabot Creamery. Illustrated. Book Synopsis From world-renowned cheddar cheeses to the delectable dinners turned out by talented chefs, the Green Mountain State has its own unique and rich food traditions. Learn new ways to use maple syrup, recreate that meal you enjoyed at a fancy restaurant, bake tree-ripened local apples into delicious desserts, and find out how the farmers growing the tastiest microgreens like to eat them. Filled with inspiring profiles of local food producers, Dishing Up(R) Vermont will quickly have you hooked on the joys of Yankee cooking. From the Back Cover From world-renowned cheddar cheeses to the delectable dinners turned out by talented chefs, the Green Mountain state is rich in exciting eating. Learn new ways to use maple syrup, re-create that meal you enjoyed at a fancy restaurant, bake tree-ripened local apples into crumbly-sweet desserts, and find out how the farmers growing the tastiest micro-greens like to eat them. It's all here for your tasting pleasure! Review Quotes "Page through Dishing Up Vermont and you'll get a vivid picture of this state's colorful, vibrant cuisine."The most cutting-edge book of the recent New England crop is Dishing Up Vermont by food writer Tracey Medeiros, which showcases the products and recipes of farms, orchards, restaurants and inns in that increasingly food-centric state. The Vermont Fresh Network, which benefits from a portion of the book's proceeds, was the nation's first statewide farm-to-restaurant program. Sometime this fall, you simply must put aside your normal brunch dish for the book's exquisitely decadent Vermont Croque Monsieur. This version of the traditional French bistro sandwich, contributed by a chef from Cliff House at Stowe Mountain Resort, features cinnamon-raisin bread cooked in egg and slathered with a spread of mascarpone cheese blended with chives and a bit of maple syrup, then piled high with ham, turkey and Gouda and baked. The book's flourishes are fun, but some of the best food in Dishing Up Vermont is simple. With just eight basic ingredients, the Flip-Over Apple Cake is a good example. Its slightly crunchy yet buttery underbelly serves as a fine foil for its tender, pretty apple topping. Though the book's recipe, contributed by owners of a 114-year-old Vermont orchard, calls for Northern Spy or Rhode Island Greening apples, I found that a combination of Ginger Gold and tasted just fine.Vermont chefs have long appreciated the culinary benefits of local, seasonal fare. Dishing Up Vermont includes contributions from restaurants and farms around the Green Mountain State.Dishing Up Vermont brings to life that food community across the state through appetizing dishes like mini frittatas with zucchini, goat cheese, and tomatoes from Does' Leap Farm in East Fairfield, grilled quail salad with maple vinaigrette from The Inn at Weathersfield in Perkinsville, and gingerbread cupcakes with orange-cream cheese frosting from Izabella's Eatery in Bennington. As Medeiros says, It puts a face on the farmers and chefs in Vermont who grow, market, prepare, and cook the state's freshest foods. Not only is it great food, she adds, but we care about how we grow it.-- "Town & Country"A beautiful, inexpensive cookbook; recommended for libraries building a regional collection.-- "Cookbook Digest"

Dishing Up(r) Vermont - by Tracey Medeiros (Paperback)

$ 26.75 $ 27.02

Ginspiration - by Klaus St. Rainer (Hardcover)

$ 30.55 $ 32.16

Dimensions (Overall): 9.1 Inches (H) x 7.4 Inch (W) x .5 Inch (D)Weight: .85 PoundsNumber of Pages: 158Genre: Cooking + Food + Wine, Health + WellnessSub-Genre: Health & HealingFormat: PaperbackPublisher: Callisto MediaAuthor: Amy RamosAge Range: AdultLanguage: English Book Synopsis The simple, easy, and friendly way to start the ketogenic diet and lifestyle Starting a ketogenic diet can feel overwhelming, but this all-in-one resource makes it surprisingly simple. Find exactly what you need to dive into the keto diet and stick to it, with delicious recipes, complete meal plans, detailed shopping lists, and plenty of tips and words of support to help you reap the rewards of your healthier lifestyle. The Complete Ketogenic Diet for Beginners includes: The big picture―Find an overview explaining the fundamentals of the ketogenic diet and handy charts illustrating nutritional information to help you master keto in no time. 75 Easy recipes―From Bacon-Artichoke Omelets to Pesto Zucchini Noodles, most of these easy-to-follow recipes can be prepared in 30 minutes or less. 14-Day meal plan-A step-by-step meal plan takes the guesswork out of what to eat for the first few weeks and helps you feel (and see) results right away. Get started on your journey to feeling healthier with a complete ketogenic cookbook and diet guide that helps you stay on track. Review Quotes What Readers Are Saying About em>The Complete Ketogenic Diet for Beginners "What I love about this book is that it brings healthy ingredients to the forefront, without being snobby. The section on keto-friendly alternatives is particularly useful, and every recipe is just 6 carbs! That's some no-brainer type of keto stuff I can get behind."--Amanda C. Hughes, Keto Cook at WickedStuffed.com, author of Keto Life and The Wicked Good Ketogenic Diet "This book was incredibly helpful for a keto newbie. I love that there are shopping lists that coordinate with the recipes!"--Nancy T. "The author was informative and had a strong knowledge on Keto. I feel like this book has equipped me to be knowledgeable and successful with my new Keto low carb journey. Highly recommend this book to others."--Ccoard

Complete Ketogenic Diet for Beginners : Your Essential…

$ 14.40 $ 15.00

Number of Pages: 288Genre: Cooking + Food + WineSub-Genre: Regional & EthnicFormat: HardcoverPublisher: Globe Pequot PressAge Range: AdultBook theme: American, Western StatesAuthor: Sharon PalmerLanguage: English About the Book Plant-powered dietitian Sharon Palmer tells the diverse story of California veganism with recipes showcasing local produce and celebrating the cultural roots, historical legacy, and future of plant-based pioneers in the state. California is where vegan culture all began, and where a diverse group of innovators continue breaking new ground. From the first glimpses of California cuisine in the 1970s to today's Silicon Valley startups revolutionizing the way America eats, the Golden State starts the veggie trends the rest of the country follows. Featuring over 100 plant-based recipes with full nutritional information and illustrated with original photography, California Vegan welcomes Californians into veganism and vegans all over the world into California. About the Author Known as The Plant-Powered Dietitian, Sharon Palmer (MSFS, RDN) has established an award-winning career in the field of nutrition and sustainability. One of the most widely recognized registered dietitians in the world, Sharon is an accomplished writer, editor, blogger, author, speaker, and media expert. In particular, she has gained recognition for her expertise in plant-based nutrition and sustainability. Sharon has authored over 1000 articles in a variety of publications, including Better Homes and Gardens and Oprah Magazine. Her previous books include The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Todayand Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps & 125 Delicious Recipes. Sharon also has contributed to several book chapters on nutrition and sustainability. She serves as the nutrition editor for Today's Dietitian, a professor at Prescott College Master of Science in Sustainable Food Systems program, a nutrition consultant for several organizations such as AICR and Oldways, and is co-founder of Food and Planet. Sharon presents frequently at conferences, and is also a weekly contributing nutrition expert in the media, including print, online, radio, podcasts, television, social media, videos, and film. Sharon enjoys organizing farm and sustainability tours across the world, including her collaboration with Sterling College's Italian Alps annual tour. She completed her Master of Science in Sustainable Food Systems from Green Mountain College in Vermont. And she still has time to blog every day for her popular online community at The Plant-Powered Dietitian. Living in the sustainability mecca of Ojai, California with her husband and two dogs, Sharon enjoys tending to her own organic garden, visiting the local farmers market, volunteering in local environmental organizations, and cooking for friends and family. She live in Ojai, California.

California Vegan - by Sharon Palmer (Hardcover)

$ 50.43 $ 52.53

Dessert for Two - by Christina Lane (Hardcover)

$ 42.78 $ 45.03

Number of Pages: 272Genre: Cooking + Food + WineSub-Genre: Regional & EthnicFormat: HardcoverPublisher: Phaidon PressAge Range: AdultBook theme: ItalianLanguage: English Book Synopsis The newest addition to the popular Silver Spoon cookbook series provides a culinary guide to one of Italy's best-loved regionsNaples and the Amalfi Coast takes readers on a rich gastronomic journey through a perennially appealing, visually stunning region of Italy. The delightfully authentic dishes featured include fennel biscuits and other locally beloved antipasti, such classics as pizza Margherita, and an array of mouthwatering desserts. Chapters spotlight key produce and ingredients, from buffalo mozzarella from Benevento and tomatoes from San Marzano to lemons from Sorrento. Beautifully designed, with vivid colour photographs throughout, this gorgeous recipe collection is destined for both kitchen shelves and coffee tables. Review Quotes "Authentic coastal Italian recipes fill the pages of this beautifully designed cookbook."--Food & Wine"A colourful tour through Campania, shedding light on the stories behind some of the most beloved local ingredients and the classic recipes, handed down through the generations... Beyond the culinary delights, it offers a picturesque look at some of the most stunning areas, best discovered with a visit to one of the many varied food festivals that take place throughout the year."--TheWeek.co.uk"Get a taste for Italy's rich scenery with a recipe guide for the beautiful south... Naples and the Amalfi Coast [...] takes in the delicacies of the dolce vita between pauses to stop and admire the views... The recipes collected here will stand the test of time."--GQ"...Cook your way around Campania with Naples and the Amalfi Coast, the latest in Phaidon's Silver Spoon series on Italian cooking."--Food & Wine Online"Delicious recipes alongside striking photographs of the area... A must have for anyone wanting to learn how Neapolitans cook today."--Hertfordshire Mercury"Italy at its best... Anyone who opens this book will want to immediately book a trip to Italy. As well as tempting recipes, some you'll be familiar with and quite a few you won't, throughout the book are gorgeous photographs of Naples and the Amalfi Coast. Another bonus is a list of the local food festivals each month throughout the year. If you adore Italy, you'll also adore this lovely book."--Choice"Shines a light on the rustic, sun-drenched cuisine from the shin of Italy... I hardly seems necessary to overstate quite how much the region has given to Italian cuisine and, in broader terms, to the wider world... And that's only one part of the book: it also features sections on the surrounding Caserta, Salerno and the Amalfi Coast, and Avellino and Benevento, each of which bring their own characteristic dishes to the table, full of regional flourishes. The food of these regions is usually sparing, often hearty, and pretty much always delicious. And it's so plentiful that it probably needed a book that's rich in context and history as well as recipes to attempt to sum it up. Luckily, that's precisely what The Silver Spoon has done with the latest in its series of regional cookbooks."--Foodism"This tempting 50-recipe selection conveys the colour, potency and brio of Naples and adjoining areas... This volume bristles with tempting photos of both food and locale. Transported by the dizzying shots of bays and inlets, you can almost smell the totani all sorrentina (Sorrento-style squid) sizzling on the beach."--Bread & Oysters.com"One of those recipe books that's part travel guide, part holiday inspiration. If you fancy venturing further south, Sicily looks excellent, too." --DomesticSluttery.com"Italy's different regions will never agree on who's got the best dishes - but these recipes show Naples and the Amalfi Coast have a good claim on the title."--Living North"Beautifully reproduced."--Country Life"A glorious, sun-soaked jaunt through the kitchens, trattorias, food festivals and markets of Italy's west coast... Ripe with recipes to recreate at home."--Olive"Naples and the Amalfi Coast takes readers round the region through recipes, ingredient guides and tourist of markets. The photography [...] is excellent, cheerily and knowingly reminiscent of 80s postcards, but also featuring dishes so enticing, you can almost taste the tang of tomato sauce on your lips."--Waitrose Weekend--- About the Author First published in 1950, The Silver Spoon has become the most successful cookbook in Italy. Experts were commissioned to collect hundreds of traditional recipes from throughout the country. Naples and the Amalfi Coast is the newest title in a series of regional cookbooks created by The Silver Spoon.

Naples and the Amalfi Coast - (Hardcover)

$ 45.76 $ 47.18

Number of Pages: 100Genre: Cooking + Food + WineSub-Genre: Specific IngredientsFormat: PaperbackPublisher: GgbAge Range: AdultBook theme: MeatAuthor: Hank DunnLanguage: English About the Book There is nothing quite like real BBQ. Whether you are brand new to smoking meat, or a seasoned pit master, this cookbook will show you exactly how to prep and smoke dozens of different recipes easily in your electric smoker. Your all-in-one resource for enjoying the very best barbecue you've ever tasted! Book Synopsis Kindle MatchBook: Get the Kindle Edition FREE when you purchase the paperback edition today!There is nothing quite like real BBQ. Whether you are brand new to smoking meat, or a seasoned pit master, this cookbook will show you exactly how to prep and smoke dozens of different recipes easily in your electric smoker. From simple pulled pork to innovative smoked seafood with complex flavor profiles that are still a breeze to make at home in your electric smoker, you are guaranteed to enjoy this complete guide to smoking. This book empowers you to become a true pitmaster and wow your friends, family and neighbors with that one-of-a-kind flavor of real barbeque. This comprehensive resource ensures you'll be equipped to take on any smoking challenge and enjoy real barbecue every night of the week if you want to.The Electric Smoker Cookbook is your all-in-one resource for enjoying the very best barbecue you've ever tasted! This Electric Smoker Cookbook contains: Dozens of Easy to Follow Recipes that are easily found at your local grocery store and that are ideal for cooking in your electric smoker - each with complete nutritional information Delicious Smoked Meat For Every Occasion conveniently indexed and organized into chapters including Pork, Poultry, Seafood, and Beef dishes A Complete Overview of smoking with your electric smoker, detailing the essential information you need to know to earn your reputation as the local "pitmaster" Handy Charts and Indexes so all the information you need is at your fingertips Recipes in this Electric Smoker Cookbook include: Cajun Smoked Catfish, Beer Can Chicken, Bacon Wrapped Smoked Shrimp, Applewood Smoked Chicken, Beef Tenderloin Cedar Plank Smoked Salmon, Montreal Smoked Meat and much more! Grab this book today and see for yourself what kind of amazing BBQ you can make tonight in your electric smoker! Review Quotes "This is the perfect guide for getting started with your electric smoker. There is a detailed introduction to smoking meat, making your own rubs and sauces, and how to choose the right woods to smoke. It really is a complete smoking resource." - Rob Jude"There is a lot of useful info in this cookbook, but the main reason to pick up this gem is for the recipes. I know my way around a smoker and have tried all kinds of different recipes before, but this collection is one of the absolute best." - Aaron James"My family loves doing a good cookout, but we weren't sure whether electric smokers could really compare to our classic fire pit. We went ahead and gave it a shot and now we know that the electric smoker produces meat that is every bit as delicious, but it is so much safer and more convenient. If you own an electric smoker, you need to get this cookbook." - Nancy McNeil"Smoking beef and pork is easy enough, but smoking fish and chicken is a different game all together. I've ended up with enough bone dry meat to know that. The recipes in this cookbook have changed everything for me. Juicy poultry and mind-blowing seafood dishes are so easy when you follow the tips and recipes in this cookbook." - Randy Daniels

Electric Smoker Cookbook - by Hank Dunn (Paperback)

$ 41.60 $ 42.89

Number of Pages: 384Genre: Cooking + Food + WineSub-Genre: Regional & EthnicFormat: HardcoverPublisher: Flatiron BooksAge Range: AdultBook theme: Middle EasternAuthor: Naz DeravianLanguage: English About the Book Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. Book Synopsis Winner of the IACP 2019 First Book Award presented by The Julia Child Foundation Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz." - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen. Review Quotes In her debut cookbook Bottom of the Pot, Naz Deravian brings us right to her table, and to all the tables that have informed hers. Every bit of writing and each recipe is a poem, each photograph so tempting. I am so taken by this book and am reminded of what made me fall in love with cookbooks in the first place: they teach us about the world outside of our own walls, introduce us to people we might not otherwise know, and invite us to make new memories and traditions in our own kitchens. In this way, cookbooks are the most hospitable political tool I know. They don't build walls, they elongate tables. Thank you Naz for this beautiful book that I already cherish. - Julia Turshen, author of Now & Again, Feed the Resistance and Small Victories "Yes, Bottom of the Pot is a beautiful, engaging book. Yes, its stories, recipes, and photos will bring an entirely new generation of cooks into the extraordinary, sophisticated Persian kitchen. But far more importantly, Bottom of the Pot is a timely book. As a nation, we stand at a crossroads: we can choose to turn our attention outward, look out into the world with empathy, celebrate diversity, and immerse ourselves in the sensual pleasures of cultures foreign to us. Or, we can build walls, both figurative and literal. We can close ourselves off to the infinite gifts of this wild and vibrant world. This book will nudge us to choose the former path. Indeed, by appealing to our senses and our hearts, Bottom of the Pot will bring new meaning to Michael Pollan's idea that 'Eating is a political act.' Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz."- Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking "This beautiful book tells the story of the Iranian diaspora through recipes ranging from breathtaking feats of culinary mastery, to humble, everyday family meals. What an absolute pleasure to join Deravian on this sweet and tender journey; her warmth and Persian hospitality shine through the page, inviting you in like family to her dinner table." - Louisa Shafia, author of The New Persian Kitchen and Lucid Food"From cover to cover of her beautiful book, Naz invites us into the intoxicating embrace of Persian-American cooking. Her stories are as charming and welcoming as her recipes, gently wafting into our own kitchens with the promise of aromatic flavors we can't wait to experience. The procession of ingredients--from saffron and fresh herbs to rose petals and cool yogurt--is dazzling, and I feel completely at ease under Naz's guiding hand to explore them all. The bottom of my own pot will happily never be the same!" - Maureen Abood, author of Rose Water & Orange BlossomsColors, aromas, and stories seduce and transport the reader to a world of food that is simply irresistible! Naz Deravian, a passionate home-cook, created this brilliant collection of easy-to-follow recipes from her native Persian cuisine --the mother of urban Eastern Mediterranean cooking. The author's personality permeates the book as she complements the recipes with family narratives and traditional tales. She describes appetizers as 'Music and Poetry;' soups as 'Heart, ' and Khoresh --the long-simmered, jam-like stews-- as 'the Soul.' Rice dishes, with their crunchy tahdig are the 'Jewels' of Persian cooking, and the ever-present naan (breads) are, of course, 'Life;' Kookoo --my favorite frittata-like, egg-and-vegetable dishes-- are 'the Light.' And we mustn't forget 'Love, ' the well-chosen, simple desserts. With easy to find ingredients and wonderful spice and herb combinations every dish becomes a new adventure: 'follow the recipe for the first time, ' the author advises, 'then relax, throw it all away, play, and, make it your own.' The book's beautiful pictures and clear instructions on what to pre-cook and how to store -most dishes are better the next day-- or freeze, inspire everybody to get into the kitchen and recreate these tantalizing, age-old savory and sweet dishes. - Aglaia Kremezi, author of Mediterranean Vegetarian Feasts An easy access to a sophisticated cuisine.Delicious homemade gourmet food.Just follow the instructions, uncork the wine, and get ready for a royal feast.- Shohreh Aghdashloo, Emmy Award winner In Bottom of the Pot, Naz Deravian has crafted a superb cookbook that combines cultural and family history with mouth-watering recipes to create a full and rich portrait of Persian cuisine. Personal memories weaved into each made-from-scratch Persian dish evoke a strong sense of place and bring alive the senses.This is a must-have cookbook that breaks down barriers by introducing readers to a colorful and vibrant cuisine and gives well-crafted advice to those already familiar with this beautiful tapestry of dishes. More than just a cookbook, its stories and recipes nourish and soothe, celebrate and unite. I will be giving Bottom of the Pot to my friends and family for years to come!" - Marjan Kamali, author, TOGETHER TEA With seductive must-make-it-now! recipes and gorgeous lyrical prose Naz beautifully captures the saffron-scented allure of Persian cooking, creating a rich multi-layered evocation of an entire culture at table. Whether you want to master the delicate fragrant Persian pilafs or just savor the heartrending family stories of exile and longing, every page of Bottom of the Pot is full of rewards. This is one of those rare books that both captures the culinary zeitgeist and transports you to an exotic world you don't want to leave. - Anya von Bremzen This book is written with love and filled with beautiful recipes that will take you straight to the heart of Naz's Persian kitchen. - Meera Sodha, author of FRESH INDIA and MADE IN INDIA About the Author Naz Deravian is a writer and actor born in Iran, who grew up in Italy and Canada, and now lives in Los Angeles with her husband and two children. She is the award-winning voice behind the food blog Bottom of the Pot, which won the 2015 International Association of Culinary Professionals (IACP) Award for best culinary blog. She has also been twice nominated in several categories for the Saveur Food Blog Awards. Naz has been profiled in The New York Times, Sunsetmagazine, and Condé Nast Traveler, among others.

Bottom of the Pot - by Naz Deravian…

$ 48.33 $ 49.32

From Freezer to Cooker - by Polly Conner…

$ 30.95 $ 32.58

Number of Pages: 64Genre: Cooking + Food + WineSub-Genre: Courses & DishesFormat: HardcoverPublisher: CicoAge Range: AdultBook theme: CakesAuthor: Lily VanilliLanguage: English About the Book Lily Vanilli, aka Lily Jones, is a baker and cake designer. Originally a graphic designer, she began baking as a hobby and then started selling her cakes at Swanfield market near Brick Lane. Her cakes are now available online and from Harrods food hall. She is known for her unusual recipes - she experiments with savoury ingredients such as avocado and bacon - and designs spectacular cakes and other edible treats, such as the marzipan insects she made for an Alexander McQueen film project, or the blood and gore cupcakes created for Maaike Meeking's show at London Fashion Week. Book Synopsis With 25 killer cupcake recipes, Lily Vanilli will teach you how to bake and decorate some frighteningly good cakes! With 25 killer cupcake recipes, Lily Vanilli will teach you how to bake and decorate some frighteningly good cakes! After being banished for so long to the land of the pretty and identical, the domestic and the twee, cupcakes are biting back. Here, Lily Vanilli shows how you can take inspiration from anywhere--insects, roadkill, zombies--and recreate it in cake, with a delicious result. Get creative with your tasty toppings, edible sculptures, and natural ingredients with this introduction to making cakes look weird, ugly and perfect for Halloween. Give guests a shock with revoltingly realistic Marzipan Beetles, or add a crunch to your desserts with Morbid Meringue Bones, dipped in raspberry blood sauce. Try out a black cherry Dracula's Bite red velvet cupcake with cream cheese, a heavenly Fallen Angel Cake, or go for the indulgent and truly dark chocolate Devil's Delight Cupcakes. About the Author Lily Vanilli, aka Lily Jones, is a baker and cake designer. Originally a graphic designer, she began baking as a hobby and then started selling her cakes at Swanfield market near Brick Lane. Now she has a bakery on London's Columbia Road and consults for bakeries and brands all around the world. Lily is known for her unusual recipes--she experiments with savory ingredients such as avocado and bacon--and for her spectacular designs, such as the marzipan insects she made for an Alexander McQueen film project, the blood and gore cupcakes created for Maaike Meeking's show at London Fashion Week, and the fabulous treats devised for Thomasina Miers's incredible Day of the Dead festival. Lily has been hugely successful, has written two books, and has her own brand of light wheat beer. She is based in London, UK.

A Zombie Ate My Cupcake! - by Lily…

$ 23.11 $ 23.58

Dimensions (Overall): 9.1 Inches (H) x 8.1 Inch (W) x .9 Inch (D)Weight: 2.12 PoundsNumber of Pages: 240Genre: Cooking + Food + WineSub-Genre: Cooking with Kids, Methods, Courses & DishesFormat: HardcoverPublisher: Random House IncAuthor: Rachel FongAge Range: AdultBook theme: Desserts, BakingLanguage: English Book Synopsis A YouTube star teaches you to bake ridiculously cute, Japanese-style treats, with 75 brand-new, easy-to-follow recipes for totally original and delicious cakes, candies, cookies, cupcakes, and more. "A delightful debut cookbook."--Publishers Weekly Kawaii means "cute" in Japanese, and cuteness is the main ingredient in these sweets. In Kawaii Sweet World, YouTube sensation Rachel Fong teaches you how to bake super-easy treats that are just as fun to make as they are to eat. Whether you're a cookie rookie or a piping pro, you'll find tips on all the basics, from whipping up the best buttercream to using a turntable to decorate--but this is no ordinary baking book. Why have a plain layer cake when you could have a cuddly corgi cake? These seventy-five utterly unique recipes include chocolate cupcakes that transform into snuggly koalas, cake pops that are twinkly-eyed narwhals, lemon cookies that turn into emojis, and cream puffs that become little pink pigs. With Kawaii Sweet World cookbook, the fun is baked right in. Review Quotes "In this delightful debut cookbook, Fong, creator of the YouTube channel of the book's title, transforms several classic, tasty desserts into kawaii (the Japanese word for cute) creations. . . . Committed to making sure that the desserts 'taste just as good as they look, ' Fong provides baking techniques and tricks. . . . Readers won't be able to resist Fong's invitation to bake cute creations."--Publishers Weekly About The Author RACHEL FONG is a 20-year-old, self-taught baking sensation, a YouTube star, and one of Tastemade's contracted bloggers. At age 12, she started Kawaii Sweet World, a YouTube channel dedicated to DIY-ing Kawaii crafts and baked goods. It quickly turned into a viral baking channel featuring Rachel's original Kawaii creations and has garnered over 2 million loyal fans. Fong is currently a sophomore at Stanford University.

Kawaii Sweet World Cookbook : 75 Yummy Recipes…

$ 35.79 $ 36.15

Fix-It and Forget-It Cooking for Two - (Fix-It…

$ 35.36 $ 36.45

Bake Like a French Pastry Chef - by…

$ 60.32 $ 62.19

Yes Way Rosé Mini Kit : With Wine…

$ 16.98 $ 17.15

Beer FAQ : All That's Left to Know…

$ 25.22 $ 25.73

The Everything Pegan Diet Cookbook - (Everything(r)) by…

$ 38.27 $ 39.45

Number of Pages: 160Genre: Cooking + Food + WineSub-Genre: Courses & DishesFormat: PaperbackPublisher: Search PressAge Range: AdultBook theme: CakesAuthor: Stephanie Weightman & Christine Flinn & Sandra MongerLanguage: English Book Synopsis The ultimate compendium of cake-decoration techniques, derived from the Modern Cake Decorator series. Cake Decorating for Beginners is a wealth of useful information for avid amateur bakers. Combining nuggets of valuable advice and popular projects from the Modern Cake Decorator series, the book leads the reader from the first stages to the last embellishments, including baking and icing your cake, and features a range of exciting, innovative but accessible techniques for decoration such as stencilling, using cutters, piping, painting and airbrushing for a polished, professional finish. The cumulative knowledge of authors Cassie Brown, Christine Flinn, Sandra Monger and Stephanie Weightman makes this book a must-have, go-to guide - the ultimate cake decoration compendium. About the Author Having previously won Origin's Celebrity Crafter of the Year award, Stephanie Weightman now shares her expertise on television where she is a popular guest presenter and personality. She has worked with big-name craft products and developed many new products over the years. Christine Flinn has many years' experience as a professional cake decorator and has been ranked as one of the most skilled in royal icing in the country. As a member of the British Sugarcraft Guild since 1984, she has entered and won many competitions throughout the country, winning numerous gold certificates and trophies. Piping is her speciality, and she travels extensively throughout the UK, the USA, Italy and Australia, running workshops and demonstrations. In 2000, Sandra Monger left her job as a Registered Nurse to follow her life-long passion for baking and cake decoration. After studying extensively, she then studied an array of sugarcraft courses under the tutelage of sugarcraft guru Stephen Benison, and in 2002 established her own business, called Sandra Monger Exquisite Wedding and Occasion Cakes.

Cake Decorating for Beginners - by Stephanie Weightman…

$ 30.55 $ 32.16

Number of Pages: 342Genre: Cooking + Food + WineSub-Genre: Health & HealingSeries Title: American Heart AssociationFormat: PaperbackPublisher: HarmonyAge Range: AdultBook theme: Low SaltLanguage: English About the Book In this revised and expanded fourth edition, the association shows that a low-sodium diet can be not only good for one's health but also full of flavor. Including everything from appetizers and soups to entrees and desserts, it offers more than 200 delicious low-sodium recipes. Book Synopsis Whether you have heart-health problems now or want to avoid having them in the future, keeping your sodium intake low is one of the best ways to help your heart. In this revised and expanded fourth edition of the American Heart Association Low-Salt Cookbook, the association shows that a low-sodium diet can be not only good for your health but also full of flavor. Including everything from appetizers and soups to entrées and desserts, American Heart Association Low-Salt Cookbook, 4th Edition, offers more than 200 delicious low-sodium recipes--more than 50 of them brand-new to this edition. Whether you are in the mood for a beloved classic or a new favorite, you will find just the dish to please your palate. Looking for a less salty snack? Try Baked Veggie Chips served with Hot and Smoky Chipotle-Garlic Dip. Craving something hearty and full of flavor? Slow-Cooker Moroccan Chicken with Orange Couscous is an ideal low-sodium fix-it-and-forget-it meal. For a Sunday-night family dinner, try Three-Cheese Lasagna with Swiss Chard. And for your sweet tooth? Whip up Peach and Blueberry Cobbler or Rice Pudding with Caramelized Bananas for a special treat. With this book in hand, you'll be armed with nutrition numbers for every recipe and the latest American Heart Association dietary information, as well as the how-tos for avoiding hidden sodium, shopping smart, and using healthy cooking techniques. You'll also find useful resources such as a sodium tracker, a no-sodium seasoning guide, a list of common high-sodium foods, ingredient substitutions, and serving suggestions for each of the food groups. About the Author The AMERICAN HEART ASSOCIATION is the nation's premier authority on heart health. Its bestselling library of cookbooks and guides includes: American Heart Association No-Fad Diet, 2nd Edition; The New American Heart Association Cookbook, 8th Edition; American Heart Association Quick & Easy Meals; American Heart Association Complete Guide to Women's Heart Health; American Heart Association Healthy Family Meals; American Heart Association Low-Fat, Low-Cholesterol Cookbook, 4th Edition; and American Heart Association Quick & Easy Cookbook. For more information, please visit AmericanHeart.org or call 1-800-AHA-USA1 (1-800-242-8721).

Low-Salt Cookbook - (American Heart Association) 4th Edition…

$ 29.84 $ 31.08

Number of Pages: 144Genre: Cooking + Food + WineSub-Genre: BeveragesFormat: HardcoverPublisher: ExperimentAge Range: AdultBook theme: Non-AlcoholicAuthor: Clare LiardetLanguage: English About the Book "A nonalcoholic cocktail recipe book for expecting mothers, teetotalers, those hoping to lose weight, and anyone else looking for alternatives to alcoholic cocktails"-- Book Synopsis Divine cocktails and delicious mixed drinks--hangover not included! Festive, sophisticated cocktails for everyone? Yes, please! With alcohol-free options so refreshing to drink, simple to make, and for any season or occasion, going dry has never been easier: Celebrate Dry January in style with an Espresso Mint MartiniSpoil yourself at breakfast with a Blood Orange SunriseToast the mother-to-be with a bubbly Paloma FizzKeep your summer picnic kid-friendly with a refreshing Raspberry and Lavender ShrubThank the oft-forgotten designated driver with an eye-opening Chile and Lime Margarita Plus, for the new mocktail mixologist, Dry comes complete with a guide to essential equipment, easy-to-find ingredients, simple syrup recipes, and more. Cheers! Review Quotes "An excellent choice for home mixologists."--Library Journal "One of the things many people miss when they stop drinking alcohol is the ritual that goes along with popping a cork, pouring a glass of wine, or building a cocktail. Dry offers many opportunities for an adventurous cook to create new rituals, as well as quick fixes for the impatient teetotaler who just wants a drink -- and wants it now."--The Santa Fe New Mexican "You're going to enjoy these recipes all year long."--Atlanta Journal Constitution "There's an alcohol-free drinks revolution happening, and Dry is an intelligent--and accessible--guide. For too long non-drinkers have had to settle for overly sweet and overly simple 'mocktails.' There is nothing 'mock' about the drinks in this book."--John deBary, bar expert and author "Drinking together is important--not because of the 'drinking' part, but because of the 'together' part. Now folks who are avoiding booze can enjoy the party, too!"--Maggie Hoffman, author of The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit About the Author Clare Liardet loves to gather her friends and family together to enjoy the simple pleasures of eating and drinking. She has worked in the food world for many years, first cooking in museums, then in one of the first gastropubs and, most recently, opening The Talbot Inn in Somerset with her husband and his business partners. She runs Kitchen Cookery Table, the cooking school, which emphasizes the importance of experimenting with flavors and eating with the seasons. She is also a potter.

Dry - by Clare Liardet (Hardcover)

$ 18.71 $ 19.29

Fermented Probiotic Drinks at Home - by Felicity…

$ 32.25 $ 32.58

The Everything Easy Mediterranean Cookbook - (Everything(r)) by…

$ 35.99 $ 37.10

Margaritas : Frozen, Spicy, and Bubbly-over 100 Drinks…

$ 20.31 $ 20.52

Number of Pages: 272Genre: Cooking + Food + WineSub-Genre: Regional & EthnicFormat: HardcoverPublisher: Ten Speed PressAge Range: AdultBook theme: Southeast AsianAuthor: Desmond Tan & Kate LeahyLanguage: English Book Synopsis From the beloved San Francisco restaurant, a mouthwatering collection of recipes, including Fiery Tofu, Garlic Noodles, the legendary Tea Leaf Salad, and many more. Never before have the vivid flavors of Burmese cooking been so achievable for home cooks. Known for its bustling tables, the sizzle of onions and garlic in the wok, and a wait time so legendary that customers start to line up before the doors even open--Burma Superstar is a Bay Area institution, offering diners a taste of the addictively savory and spiced food of Myanmar. With influences from neighboring India and China, as well as Thailand and Laos, Burmese food is a unique blend of flavors, and Burma Superstar includes such stand-out dishes as the iconic Tea Leaf Salad, Chili Lamb, Pork and Pumpkin Stew, Platha (a buttery layered flatbread), Spicy Eggplant, and Mohinga, a fish noodle soup that is arguably Myanmar's national dish.Each of these nearly 90 recipes has been streamlined for home cooks of all experience levels, and without the need for special equipment or long lists of hard-to-find ingredients. Stunningly photographed, and peppered with essays about the country and its food, this inside look at the world of Burma Superstar presents a seductive glimpse of this jewel of Southeast Asia. Review Quotes "Finally! In this beautiful book, Desmond Tan and Kate Leahy bring one of my favorite Bay Area restaurants, Burma Superstar, to the world. From the Tea Leaf Salad to Chicken Coconut Curry, the book demystifies the ingredients and cooking techniques of Myanmar, opening up the restaurant's incredible flavors for everyone to enjoy. This is a book to read from cover to cover, and to cook from forever."--Amanda Haas, author of The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy Informative recipes and concise historical background set an educational yet approachable tone, while the occasional misty mountain vistas or bustling Burmese city street scenes (captured by John Lee) provide a reason to slow down and consider Burmese culture as a whole. Already, I'm eyeing the classic mohinga, a noodle soup thickened with toasted ground rice and mashed catfish, seasoned with ginger and lemongrass.--Alex Testere, SaveurThe rare restaurant edition you'll actually want to cook from, starting with the tea-leaf salad.--This Season's Best Cookbooks, Bon Appetit "The eponymous San Francisco restaurant is making quality Burmese food even more accessible than before with this insightful, thorough cookbook. Take mohinga, for example, the breakfast noodle soup you've probably never heard of that's considered Burma's national dish. And in between coconut chicken curry and tea leaf salad, you can read all about Myanmar's struggle for democracy, as well as the people and ingredients that make up this rich culture."--Best New Cookbooks, Tasting Table Is Burmese the new Thai food? Plenty of San Franciscans (disciples of the city's beloved Burma Superstar restaurant) would say yes. The hot spot's first cookbook illuminates the spicy, savory food of Myanmar, from chili lamb to pork and pumpkin stew to the popular tea leaf salad. --Rebecca Shapiro, PureWowBurmese food is highly underrated--especially where fighting inflammation is concerned, thanks to the generous use of spices like turmeric and cardamom. In his book, Tan reveals that the meals include ingredients that are beautifully colored and textured, meaning that even salad can be exciting. --Felicia Czochanski, Well + Good Despite what some may consider unfamiliar ingredients and cooking techniques, "Burma Superstar" (the book) is incredibly accessible and, more importantly, fun. Fans of the restaurant will be happy to see a some of its most popular dishes, but the cookbook is more than just a rehashing of the menu. [...] There are short snippets on the history, political and otherwise, of the country, and photographs, all by San Francisco's John Lee, bring the food into context with the country. --Kate Williams, Berkeleyside About the Author DESMOND TAN was born in Burma and came to San Francisco when hewas 12 years old. He has grown Burma Superstar into four thriving, uniquelocations (with a fifth on the way). In 2014, he launched Mya Foods, the first BayArea company to import Burmese ingredients--most notably laphet, Burma'sfamous fermented tea leaves. KATE LEAHY co-authored A16 Food + Wine, the IACP Cookbook of the Year and recipient of the IACP Julia Child First Book Award; SPQR; The Preservation Kitchen, which Eater.com ranked as one of the most notable books of the year; and Cookie Love.

Burma Superstar - by Desmond Tan & Kate…

$ 54.64 $ 55.76

Number of Pages: 192Genre: Cooking + Food + WineSub-Genre: MethodsFormat: PaperbackPublisher: Page Street PublishingAge Range: AdultBook theme: BakingAuthor: Sharon LachendroLanguage: English About the Book Baking quick breads is faster, easier and healthier than ever with 75 mouthwatering gluten-free recipes by an influential and respected food blogger in the gluten-free community. Book Synopsis Fast, Delicious Gluten- and Dairy-Free Loaves You'll LoveSharon Lachendro has perfected her own gluten-free flour blend to yield breads that outshine their gluten-based counterparts--and can be made in half the time! Whether you are gluten-free or just looking for new delicious bread options, these dairy- and gluten-free recipes will make your meals more allergy-friendly, more flavorful and heaps healthier without the effort. Options include: Chocolate-Hazelnut Swirl Banana BreadRed Velvet Quick BreadLoaded Lemon BreadPeanut Butter Banana BreadS'mores BreadMaple Walnut BreadIced Gingerbread LoafSweet Peach BreadHoney CornbreadOrange Poppy Seed BreadMint Chocolate Quick BreadApple Pie Quick BreadThere are breads for every occasion--from holidays and brunches to parties and potlucks. Plus, these recipes don't require kneading or extra time to rise, so they are simple enough to whip up any time a craving strikes. With The Gluten-Free Quick Breads Cookbook, no one will guess that the best bread they've ever had contains no wheat, dairy or yeast. Review Quotes "Sharon's recipes will become your go-to for perfect, gluten-free baked goods every time. This book is full of scrumptious loaves that make gluten-free baking fun and easy for anyone!"--Erin Collins, creator of Meaningful Eats"Sharon is the queen of gluten- and dairy-free quick breads. Her recipes are easy, approachable and will be enjoyed by experienced and novice bakers alike."--Brianna Hobbs, author of The Essential Gluten-Free Cookie Guide and creator of Flippin' Delicious About the Author Sharon Lachendro is the creator of the What the Fork food blog. Her work has been featured in Redbook, Country Living, Shape, Fitness Magazine and more. She lives in Eastern Connecticut with her husband and children.

The Gluten-Free Quick Breads Cookbook - by Sharon…

$ 35.51 $ 36.23

Shake Shack - by Randy Garutti & Mark…

$ 34.81 $ 35.16

Number of Pages: 256Genre: Cooking + Food + WineSub-Genre: Regional & EthnicFormat: HardcoverPublisher: Jacqui SmallAge Range: AdultBook theme: JapaneseAuthor: Luiz HaraLanguage: English About the Book Introduces "the home cook to a number of key Japanese ingredients and techniques"--Publisher marketing. Book Synopsis The Japanese Larder is a stunning cookery book that demystifies Japanese ingredients and cooking by introducing key ingredients and techniques that are easy to acquire. Most of us have heard of ingredients such as miso, mirin, tofu and matcha, but how many of us feel confident using these ingredients in our everyday cooking? In this beautifully illustrated cookbook, Luiz Hara introduces the ingredients in authentic Japanese recipes and shows you how they can transform all types of non-Japanese dish. With over 100 delicious and easy-to-make everyday recipes, you can discover how to use leftover miso, noodles or soy sauce to elevate any dish into a mouth-watering meal. From the author of Nikkei Cuisine, The Japanese Larder is an inspirational cookbook that celebrates the diversity and versatility of Japanese ingredients - from tofu and persimmon to green teas and dashi broth. Grab that packet of miso paste from your fridge, buy some ponzu or yuzu from the ethnic section of your local supermarket, and discover a new world of taste and flavour thanks to Luiz's delicious recipes. About the Author Luiz Hara is the UK authority on Nikkei cuisine, and a Le Cordon Bleu-trained chef, food and travel writer, who lives in London, England. He specializes in Japanese and Nikkei cuisines as a writer, public speaker, supper club host and cookery teacher. Luiz's work has been featured in a number of British media including The Independent, The Evening Standard and The Guardian, as well as having written for Time Out London, BBC Good Food Channel and The Telegraph. Luiz is the author and founder of The London Foodie blog, founded in 2009 and regularly listed as one of the top 10 UK food blogs. Luiz is the author of Nikkei Cuisine: Japanese Food the South American Way (Jacqui Small, 2015) and The Japanese Larder: Bringing Japanese Ingredients Into Your Everyday Cooking (Jacqui Small, 2018).

The Japanese Larder - by Luiz Hara (Hardcover)

$ 31.57 $ 33.23

Number of Pages: 176Genre: Cooking + Food + WineSub-Genre: MethodsFormat: HardcoverPublisher: Ryland Peters & SmallAge Range: AdultBook theme: BakingAuthor: Theo A MichaelsLanguage: English About the Book Over 80 modern recipes inspired by the traditional cooking of Greece and Cyprus from MasterChef UK's Theo Michaels. Celebrate fresh vibrant ingedients and the joys of breaking bread in the sunshine. Book Synopsis A collection of over 80 classic and modern recipes from chef Theo Michaels; paying homage to his heritage whilst championing new modern dishes inspired by the flavors of Greece and Cyprus. Kali orexi is the Greek equivalent of bon app�tit�and this enticing book will certainly whet your appetite! Organized in chapters entitled Meze, Sea, Land, Sun and Fire, Theo's recipes evoke a sense of connection to nature, seasonality, abundance, and sociable eating. Fresh ingredients sing from the plate, from juicy watermelon and glossy kalamata olives, to fragrant oregano-roasted lamb and delicate vine-leaf-baked sea bass. Meze features mouth-watering small plates for sharing from whipped dips to meatballs. The sea is woven into Greek culture and seafood is a staple; enjoy the freshest fish and shellfish dishes, cooked simply and served with a squeeze of lemon juice. Meat is a huge part of the Greek diet--rabbit, goat, chicken, and lamb are mainstays with pork enjoyed at celebrations. Cooking it over charcoal is a way of life... The Cypriots use a large rotisserie famous for its souvla (long skewer), while mainland Greece make souvlaki and both grilled and oven-roasted dishes are included here. Greek yogurt, along with artisan cheeses (feta, halloumi etc.) can be eaten hot (saganaki) or shaved into vibrant salads and the tradition of horta means there are also plenty of vegetable dishes to enjoy. Finally, Greek desserts are often just a sweet note to savor with a bitter black coffee or you may prefer a Greek-inspired cocktail such as an Ouzo Sour. Review Quotes An inspired collection packed with anecdotes and excellent recipes. . . This transporting book beautifully blends flavor and memory. -?Publishers WeeklyThis book is filled with mouthwateringly divine dishes. Everything we tried was company-worthy. I adore Greek cookbooks and this one's my personal favorite to date. - The Not So Starving Artist About the Author Theo Michaels was born in London to a large Greek Cypriot family. Making the semi-finals of BBC TV's MasterChef in 2014 spurred him into giving up corporate life to become a chef for Elsewhere Events, creating imaginative pop-up dining experiences globally. He spent 4 years living in New Jersey as a child, returning later to live in Princeton and to date he has visited 35 of the States! Theo is based in the UK.�

Orexi! - by Theo A Michaels (Hardcover)

$ 29.12 $ 30.02

Weight Watchers One Pot Cookbook (Hardcover)

$ 66.88 $ 68.25

Dinner Just for Two - by Christina Lane…

$ 46.24 $ 47.18

Eat, Taste, Heal - by Yarema M D…

$ 33.97 $ 34.31

Cast Iron Chef - by Matt Pelton (Paperback)

$ 27.03 $ 27.87

Number of Pages: 256Genre: Cooking + Food + WineSub-Genre: Courses & DishesFormat: PaperbackPublisher: Harper HorizonAge Range: AdultBook theme: Soups & StewsAuthor: Clara Silverstein & Marjorie DrukerLanguage: English About the Book The New England Soup Factory restaurant has won the Best of Boston award four times. The New England Soup Factory Cookbook contains 100 of Boston's best-tasting traditional and creative soup recipes. The book also includes a chapter on sandwiches and salads. Book Synopsis Soups will no longer be the appetizers or side dishes thanks to the delicious and easy-to-follow recipes found in the New England Factory Cookbook. With more than 100+ of the best soup recipes Boston has to offer accompanied by fun stories and beautiful full-color photography, get ready to delight all your friends at your next gathering. Now you can finally create the perfect bowl of chowder and wow people with a tasty wild mushroom and barley soup. Mix in seafood with curried crab and coconut soups for your next dinner party or tailgate. Celebrate all season with gazpachos and fresh cucumber-buttermilk soups. The collection of soups in the New England Soup Factory Cookbook are both scrumptious and versatile to all occasions. The book also includes a chapter on sandwiches and salads.The New England Soup Factory is the legendary Boston-based restaurant offering a mix of soups, salads, and sandwiches so good that it claimed the Best of Boston award four times. And now, with this cookbook, you'll have access to all the ingredients, recipes, and cooking methods that put the New England Soup Factory on the map.Owner Marjorie Druker is passionate about soups. She fell in love with soups when she first heard the story Stone Soup. After attending Johnston & Whales, Marjorie created the menu for the popular Boston Market restaurant chain, and soups were always her favorite. "My niche is taking what people like to eat and turning it into a soup," she says. People skip school to eat soups from her menu. Pregnant women in labor have been known to stop by the restaurant on the way to the hospital to satisfy a last-minute craving. New England Soup Factory soups are like no other soups. And now you can recreate these delicious soups in your own home. Containing 100+ of Boston's best-tasting traditional and creative soup recipes such as... New England Clam ChowderWild Mushroom and Barley SoupCurried Crab and Coconut SoupRaspberry-Nectarine GazpachoCucumber-Buttermilk SoupThe New England Soup Factory Cookbook is the ideal Christmas or birthday gift for any chef regardless of experience. Don't forget to consider it while you plan your next Thanksgiving or Easter family meal. The New England Soup Factory Cookbook offers recipes perfect for...Holiday parties and family dinnersChurch potlucks and school get-togethersWork picnics and lunchesTailgating, Super Bowl parties, and any sports eventFall evenings and summer nightsCookouts and pool parties4th of July, Thanksgiving, Easter, and Christmas

New England Soup Factory Cookbook - by Clara…

$ 49.38 $ 50.39

Dimensions (Overall): 10.2 Inches (H) x 8.2 Inch (W) x 1.1 Inch (D)Weight: 2.7 PoundsNumber of Pages: 304Genre: Cooking + Food + WineSub-Genre: MethodsFormat: HardcoverPublisher: St. Martin's GriffinAuthor: Tuffy StoneAge Range: AdultBook theme: Barbecue & GrillingLanguage: English About the Book A collection of recipes from the world champion pitmaster features such dishes as coffee-rubbed cowboy steaks and spareribs with mustard sauce, along with tips covering everything from choosing the right equipment to the best way to trim meat. Book Synopsis Five time Barbecue World Champion Tuffy Stone's complete guide to barbeque Flame, smoke, and meat--these simple elements combine to make great barbecue. Creating the perfect bite of tender, spicy, smoky barbecue is a science and an art form, and Tuffy Stone--five time World Champion Pitmaster, co-host and judge of Destination America's BBQ Pitmasters, and co-owner of the award-winning Q Barbecue restaurants--has mastered it. Cool Smoke is the distillation of all his years of experience and wisdom. Inside you'll find a wealth of barbecue information including: - How to choose the right cooker- The best way to trim a cut of meat - How to prepare your own brines, rubs, and sauces- Insider tips and hints for taking on the competition circuit- Over 100 creative, delicious recipes to make you a barbecue master The recipes include classic barbecue dishes with updated preparations like Smoked Ribs with Cherry Barbecue Sauce, Dove Breasts with Crispy Bacon and Chipotle White Sauce, and even the Holy Grail of barbecue: the Whole Hog. As no plate of 'cue is complete without a generous helping of sides, there are also recipes for Corn Pudding with Poblano Pepper, Collard Greens with Pepper Relish, and Pineapple Hot Pot, along with delicious desserts like Frozen Coconut Lime Pie. For backyard barbecuers who are interested in taking on the competition circuit, Cool Smoke offers tips and tricks from one of the best in the business. Stone's competition secrets--gleaned from more than a decade of success on the circuit--have never before been shared beyond the walls of his cook school in Richmond, Virginia. Cool Smoke gives an insider's look behind the scenes and offers advice on creating perfect competition turn-ins that have made Stone a World Champion five times over. With mouthwatering recipes, over 200 hundred color photos, essential guides to cookers and equipment, and expert advice, Tuffy Stone's Cool Smoke is the definitive guide to all things barbecue. Review Quotes "Enjoyable...accessible...Stone is an exuberant, knowledgeable guide to backyard barbecuing."--Publishers Weekly Barbecue-champion Stone delivers a thorough, well-organized, liberally illustrated handbook that will fully serve readers at any skill level, from casual weekend grillers to serious chefs whose sights are set on competing....Stone's enthusiasm and competence jump off the page. --Alan Moores, BooklistIn this brave new world of short attention spans, genuine mastery informed by passion is a rare commodity. I traveled to The Mideast with Tuffy to cook true BBQ for thousands of troops, produced television shows featuring him, even competed against the man in contests (no contest), and, unflappably, his clear-eyed command of this culinary art has transformed him into a sensei of smoked meat. Even more remarkably, he'll share with you his lifetime of knowledge just for the asking. Other pitmasters famously cling to that one secret, but Tuffy Stone always opens wide his vault, which is deep and bountiful. And that's what makes his first cookbook a genuine treasure. --John Markus, co-creator of BBQ Pitmasters, chief cook of competition team Central Pork West, and an Emmy and Peabody award-winning writer The art of making world class Barbecue is deep rooted in "The Process". Thousands of hours spent tending fires, designing recipes, and studying the science. Tuffy's book is a brilliant journey through all those painstaking hours.--Billy Durney, Hometown Bar-B-Que There are very few people in this world that know BBQ live BBQ and can actually teach you about the art of BBQ. Tuffy Stone is definitely one of those people! --John Tesar, Chef and owner of Knife Steak and Knife Burger, author of Knife: Texas Steak House Meals at Home TuffyStone is the hardest working person in barbecue, always perfecting his craft, looking for the utopian bite. His dedication to the art of cooking makes him a master of not only barbecue, but any genre of cooking. I am always amazed by his food and can taste his heart and soul in every bite. Quite simply, he is the gold-standard of barbecue and an inspiration to me. --Melissa Cookston, World Champion Barbecue Pitmaster, Chef and Owner of Memphis Barbecue Company and Barbecue Hall of Fame Inductee "This timeless collection of recipes from a live fire master is a must have for any serious cooking enthusiast. Cool Smoke not only delves into the championship-winning barbecue Tuffy is famous for, but pushes well beyond the realm of pulled pork with a host of interesting ingredients and thoughtful dishes. A perfect mashup of chef and cook--Tuffy's cooking is like a professional palate unleashed at a campfire."--Jess Pryles, cook, author, TV host, and co-founder of the Australasian Barbecue Alliance A successful barbecue is a communal event, as is Tuffy Stone's first book. Tuffy's inviting charm welcomes the reader into his world of fire, smoke, and outdoor cooking. His recipes and techniques are a mix of tradition, science, creativity, and art, explained as a friend would, while sharing a grill.--Chris Lilly, World Championship Pitmaster, Big Bob Gibson Bar-B-Q "DAVID!!!DAVID! What in the world Are you licking that book My wife catching me licking the pages of Tuffy Stone's new cookbook--it takes a real man to admit that he's done something as foolish as getting caught licking the pages of new cookbook! Folks if you love great tasting barbecue and if you ever wanted to learn all the deepest dark secrets of mastering your grill from one of America's most revered, award-winning barbecue pitmasters then you absolutely need to get this gorgeous barbecue cookbook. The recipes are beyond delicious, the pictures will cause you to drool, and what you smoke-up or grill-up will make you instant barbecue royalty in your neighborhood! Get you this cookbook now--you're gonna love it "I guaran-damn-tee it!"--Famous Dave Anderson, America's Rib King and BBQ Hall of Famer, Founder of Jimmey's Old Southern BBQ Smokehouse, and Famous Dave's Legendary Pit Barbecue Being a third generation barbecue man myself, I appreciate, and am proud of the folks who preserve the tradition of what it really means to cook it in it's purest form. Tuffy Stone is one of those people. His book is a peek inside what it truly means, and where it comes from. Not just where to source protein, or ingredients, but where it really comes from, and that is the heart. Tuffy has a big heart, and his food comes from the soul. When you find talent, integrity, kindness, and passion in a person, you have a treasure. Tuffy Stone is that treasure, and I am honored to call him a friend.--Sam Jones, Third Generation Barbecue Man, Legendary Whole Hog Cook, and Owner of Sam Jones BBQ Cool Smoke is a thoughtful collection of stories, techniques and well tested recipes that reflect the balance between discipline and meticulous craft that makes Tuffy one the best bbq cooks there is...--Aaron Franklin, host of BBQ with Franklin and owner of Austin's Franklin Barbecue Tuffy Stone is both a highly skilled chef and a seasoned pitmaster -- a winning combination that has led to unparalleled success on the barbecue circuit. Applying his meticulous and methodical manner and knowledge, he has written a book that will help any aspiring barbecue cook master the art of cooking with fire. This long-awaited tome will be a welcome addition to every barbecuer's arsenal. Barbecue is as much a culture and a family as it is a food group and Tuffy epitomizes the spirit of barbecue. We are privileged to call him a friend.--Mike Mills and Amy Mills, authors of Praise the Lard and owners of 17th Street Barbecue About The Author Tuffy Stone is a World Record-breaking champion pitmaster, a former Marine, a classically-trained chef, an acclaimed caterer, and an occasional reality television star. Dubbed "The Professor," Tuffy's legendary precision and obsession with the science of smoke make him one of the most influential people in barbecue. In the 13 years since he founded Cool Smoke Barbecue, the team has won hundreds of trophies including more than 40 Grand Championships and five World Grand Championships. Cool Smoke is the only team in history to have won the prestigious Jack Daniel's Barbecue World Championship back to back and the only team to have won it three times, doing so in 2013, 2015, and 2016. As a result of his success on the competition circuit and his extensive knowledge of all things barbecue, he was selected to join Destination America's show BBQ Pitmasters, in 2012. Tuffy's life is barbecue has taken him all over the world including cooking for the troops in Kuwait, and heading to Meatstock in Australia to teach his famous Cool Smoke Barbecue Class. Most recently he cooked for sold out crowds at the James Beard House, a rarity for a barbecue pitmaster.

Cool Smoke - by Tuffy Stone (Hardcover)

$ 30.50 $ 30.81

Simply Delicious Vegan - by Caitlin Shoemaker (Hardcover)

$ 39.73 $ 41.39

Number of Pages: 240Genre: Cooking + Food + WineSub-Genre: VegetarianFormat: HardcoverPublisher: Kyle BooksAge Range: AdultAuthor: Mary McCartney & Stella McCartney & Paul McCartneyLanguage: English About the Book In 2009, Paul, Stella and Mary McCartney launched the Meat Free Monday campaign as a simple and straightforward idea to show everyone the value of eating less meat, and to make it easier for us to do so. Book Synopsis The Meat Free Monday Campaign, launched by Paul, Mary and Stella McCartney in 2009, has been a trailblazer and magazines, restaurants, hospitals, colleges, workplaces, celebrities and entire communities have pledged their support. Furthermore, almost every health study published in recent years has proved that eating a more plant-based diet improves body weight, blood pressure and blood sugar and shows that having at least one meat-free day a week is essential for anyone wishing to enjoy a healthy life.The Meat Free Monday Cookbook also proves how simple it is to eat less meat by including irresistible vegetarian menus for every week of the year - two main dishes, plus four other ideas for each meal of the day.Packed with recipes such as Fruity Quinoa, Mexican Cornbread, Warm Halloumi, Apple and Radish Salad, Double Choc Crackle Cookies and Gingerbread Cake, as well as vibrant spring soups, inventive summer salads, appetising autumn bakes and comforting winter stews, it includes contributions from Paul, Mary and Stella, as well as from celebrity and chef supporters, such as Skye Gyngell, Giorgio Locatelli, Yotam Ottolenghi, Kevin Spacey and Vivienne Westwood. It really is the perfect recipe book for anyone who cares about their health, the environment and seriously delicious food.www.meatfreemondays.com @MeatFreeMonday About the Author Meat Free Monday's message is One Day a Week Can Make a World of Difference. The campaign aims to encourage everyone to do their bit to help protect the planet by demonstrating that by giving up meat for one day each week you can save money, reduce your environmental impact and live a healthier life.

The Meat Free Monday Cookbook - by Mary…

$ 45.18 $ 46.10

Dimensions (Overall): 10.1 Inches (H) x 8.3 Inch (W) x .9 Inch (D)Weight: 2.7 PoundsNumber of Pages: 288Genre: Cooking + Food + WineSub-Genre: MethodsFormat: HardcoverPublisher: Clarkson Potter PublishersAuthor: Tieghan GerardAge Range: AdultBook theme: Quick & EasyLanguage: English About the Book From the author of Half Baked Harvest comes her second cookbook with 125 show-stopping recipes made simple: fewer ingredients, foolproof meal-prepping, easy entertaining, and everything in between. Book Synopsis NEW YORK TIMES BESTSELLER - There's something for everyone in these 125 easy, show-stopping recipes: fewer ingredients, foolproof meal-prepping, effortless entertaining, and everything in between, including vegan and vegetarian options! NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BUZZFEED AND FOOD NETWORK"Those indulgent, comfort food-esque dishes [Tieghan is] known for aren't going anywhere. . . . You'll be hard-pressed to decide which one to make first."--Food & Wine We all want to make and serve our loved ones beautiful food--but we shouldn't have to work so hard to do it. With Half Baked Harvest Super Simple, Tieghan Gerard has solved that problem. On her blog and in her debut cookbook, Tieghan is beloved for her freshly sourced, comfort-food-forward recipes that taste even better than they look. Half Baked Harvest Super Simple takes what fans loved most about Half Baked Harvest Cookbook and distills it into quicker, more manageable dishes, including options for one-pot meals, night-before meal prep, and even some Instant Pot(R) or slow cooker recipes. Using the most important cooking basics, you'll whip up everyday dishes like Cardamom Apple Fritters, Spinach and Artichoke Mac and Cheese, and Lobster Tacos to share with your family, or plan stress-free dinner parties with options like Slow Roasted Moroccan Salmon and Fresh Corn and Zucchini Summer Lasagna. Especially for home cooks who are pressed for time or just starting out, Half Baked Harvest Super Simple is your go-to for hassle-free meals that never sacrifice taste. Review Quotes "A cookbook with simple but comforting meals will be a great companion to have. Half Baked Harvest's latest fits the bill with one-skillet dinners and make-ahead options."--Food & Wine "Chock-full of gorgeous photography and recipes that live up to them too."--Chowhound "Half Baked Harvest's Tieghan Gerard knows comfort food--and her second cookbook, Half Baked Harvest: Super Simple, is chock-full of such recipes. The twist: They can all be pulled off on even the busiest of days."--Domino "Full-flavor food with fewer ingredients and less prep time."--Epicurious "The flavors are big and bold, and the full-page photos of each recipe are an invitation to cook."--Food Network "A must for anyone who loves innovative food but doesn't want to devote their entire day to it."--mindbodygreen "In this go-to cookbook, seemingly elaborate dishes become incredibly accessible thanks to this beautiful collection of recipes from author Tieghan Gerard."--HuffPost About The Author Tieghan Gerard is a food photographer, stylist, recipe developer, and cookbook author. Her blog, Half Baked Harvest, features a hearty mix of savory, sweet, healthy, and indulgent recipes. She believes every diet should include a little bit of chocolate because balance is the key to life!

Half Baked Harvest Super Simple - by Tieghan…

$ 29.83 $ 30.44

Number of Pages: 288Genre: Cooking + Food + WineSub-Genre: Health & HealingFormat: PaperbackPublisher: Robert RoseAge Range: AdultBook theme: Diabetic & Sugar-FreeAuthor: Laura Cipullo & Lisa MikusLanguage: English About the Book Cipullo and Mikus present diabetes-friendly recipes created with singles and couples in mind. Every recipe falls within an appropriate carbohydrate range of 45 to 60 grams for dinner portions, and 15 to 30 grams for snacks, to help you manage your diabetes without having to count carbohydrates. Book Synopsis The recipes are designed for one or two people, but can be easily scaled up if you're entertaining. Careful meal planning is paramount when it comes to managing diabetes and these delicious and healthy recipes will help you do that -- they're easy to prepare and specifically designed for one or two people. Living with diabetes takes planning, effort, and thought. This shift in lifestyle may seem daunting, but this cookbook will make it so much easier. The 150 recipes and 14-day meal plan designed for just one or two servings will ease any nutrition anxiety because all the work has been done for you. Each recipe meets the American Diabetes Association's recommendation standard of 45 gram to 60 gram carbohydrate allotment. These recipes will eliminate or decrease risk of insulin resistance, eliminate or decrease hypoglycemic and hyperglycemic episodes and decrease your risk for the health issues associated with diabetes. And what's more, you'll reduce your food bill, your waistline and improve your blood sugar management! Every meal, occasion and event has been taken into consideration when Laura and Lisa developed these recipes. This is where their years of experience as nutrition counselors and diabetes educators proves invaluable. From workday lunches to birthday dinners, Thanksgiving dinner, and gluten-free options, Laura and Lisa offer delicious and practical meal ideas. Recipes are organized into: Breakfast is Served Lunches for You or Two Dinner - Party of Two Savory Snacks Sweet Snacks Bonus Section - Hungry for the Holidays Bonus Section 2 - Everyday Occasions. They also offer excellent information on the many faces of diabetes, the complications associated with diabetes and when to screen for them, and the connection between inflammation, obesity and diabetes and much more. About the Author Laura Cipullo is NYC's expert Registered Dietitian, Certified Diabetes Educator, Certified Eating Disorder Registered Dietitian, Registered Yoga Teacher and President of the International Association of Eating Disorder Professionals. With almost 20 years of clinical experience, Laura weaves a humanist approach with evidence-based science while treating clients, authoring books, speaking, presenting, and engaging in all media outlets. Lisa Mikus is a Registered Dietitian and a Certified Nutrition Support Clinician. Lisa has worked as a clinical dietitian in acute and intensive care units in both Houston, TX and New York City. She uses her strong clinical skills to support her true passion of counselling patients in the outpatient setting.

Everyday Diabetes Meals - by Laura Cipullo &…

$ 51.47 $ 53.61

Everyday Cooking with Dr. Dean Ornish - (Paperback)

$ 26.82 $ 27.65

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Keto Quick Start : A Beginner's Guide to…

Effortless Sous Vide Cookbook - by Carey Copeling…

Dishing Up(r) Vermont - by Tracey Medeiros (Paperback)

Ginspiration - by Klaus St. Rainer (Hardcover)

Complete Ketogenic Diet for Beginners : Your Essential…

California Vegan - by Sharon Palmer (Hardcover)

Dessert for Two - by Christina Lane (Hardcover)

Naples and the Amalfi Coast - (Hardcover)

Electric Smoker Cookbook - by Hank Dunn (Paperback)

Bottom of the Pot - by Naz Deravian…

From Freezer to Cooker - by Polly Conner…

A Zombie Ate My Cupcake! - by Lily…

Kawaii Sweet World Cookbook : 75 Yummy Recipes…

Fix-It and Forget-It Cooking for Two - (Fix-It…

Bake Like a French Pastry Chef - by…

Yes Way Rosé Mini Kit : With Wine…

Beer FAQ : All That's Left to Know…

The Everything Pegan Diet Cookbook - (Everything(r)) by…

Cake Decorating for Beginners - by Stephanie Weightman…

Low-Salt Cookbook - (American Heart Association) 4th Edition…

Dry - by Clare Liardet (Hardcover)

Fermented Probiotic Drinks at Home - by Felicity…

The Everything Easy Mediterranean Cookbook - (Everything(r)) by…

Margaritas : Frozen, Spicy, and Bubbly-over 100 Drinks…

Burma Superstar - by Desmond Tan & Kate…

The Gluten-Free Quick Breads Cookbook - by Sharon…

Shake Shack - by Randy Garutti & Mark…

The Japanese Larder - by Luiz Hara (Hardcover)

Orexi! - by Theo A Michaels (Hardcover)

Weight Watchers One Pot Cookbook (Hardcover)

Dinner Just for Two - by Christina Lane…

Eat, Taste, Heal - by Yarema M D…

Cast Iron Chef - by Matt Pelton (Paperback)

New England Soup Factory Cookbook - by Clara…

Cool Smoke - by Tuffy Stone (Hardcover)

Simply Delicious Vegan - by Caitlin Shoemaker (Hardcover)

The Meat Free Monday Cookbook - by Mary…

Half Baked Harvest Super Simple - by Tieghan…

Everyday Diabetes Meals - by Laura Cipullo &…

Everyday Cooking with Dr. Dean Ornish - (Paperback)