Culinary Arts & Techniques

Lighthearted at Home:The Very Best of Anne Lindsay

2012-01-28T01:32:00.001-08:00

Lighthearted at Home:The Very Best of Anne Lindsay
by Anne Lindsay
Publication Date: February 7, 2012

Buy new: ~~$23.95~~ $18.68
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The Curry Cook's Assistant : How to Make Curry [Illustrated]

2012-01-26T13:32:00.001-08:00

The Curry Cook's Assistant : How to Make Curry [Illustrated]
DANIEL SANTIAGOE (Author)

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Fifty Soups and Fifty Salads : Quick and Easy Recipes

2012-01-26T01:32:00.001-08:00

Fifty Soups and Fifty Salads : Quick and Easy Recipes
THOMAS J. MURREY (Author)

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Healthy Kid's Cookbook: Fantastic recipes for children to cook that are good for you too! 60 tasty dishes made easy, shown in 300 easy-to-follow photographs

2012-01-25T01:32:00.001-08:00

Healthy Kid's Cookbook: Fantastic recipes for children to cook that are good for you too! 60 tasty dishes made easy, shown in 300 easy-to-follow photographs
by Nancy McDougall
Publication Date: March 16, 2012

Buy new: ~~$16.99~~ $11.55

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How to Cook Everything The Basics: All You Need to Make Great Food -- With 1,000 Photos

2012-01-24T21:32:00.001-08:00

How to Cook Everything The Basics: All You Need to Make Great Food -- With 1,000 Photos
by Mark Bittman
Publication Date: March 13, 2012

Buy new: ~~$35.00~~ $23.10

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The Kitchen as Laboratory: Reflections on the Science of Food and cooking (Arts and Traditions of the Table: Perspectives on Culinary History)

2012-01-23T17:32:00.001-08:00

The Kitchen as Laboratory: Reflections on the Science of Food and cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Cesar Vega (Author, Editor), Job Ubbink (Author, Editor), Erik van der Linden (Author), Erik van van der Linden (Editor)

Download: $9.99
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Taste of Home Comfort Food Diet Cookbook: New Family Classics Collection: Lose Weight with 416 More Great Recipes!

2012-01-22T17:32:00.001-08:00

Taste of Home Comfort Food Diet Cookbook: New Family Classics Collection: Lose Weight with 416 More Great Recipes!
by Taste of Home
(34)

Buy new: ~~$17.95~~ $12.21
53 used & new from $7.76

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The Kitchen as Laboratory: Reflections on the Science of Food and cooking

2012-01-21T17:32:00.001-08:00

The Kitchen as Laboratory: Reflections on the Science of Food and cooking
Cesar Vega (Author), Job Ubbink (Author), Erik van der Linden (Author)

Download: $9.99
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Stir It Up! Fry It Up! The Great Book Of Stir-Frys

2012-01-21T13:32:00.001-08:00

Stir It Up! Fry It Up! The Great Book Of Stir-Frys
Krissy Winters (Author)

Download: $5.99

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Easy Best Turkey Recipes (Favorite Recipe Series With Pictures)

2012-01-21T01:32:00.001-08:00

Easy Best Turkey Recipes (Favorite Recipe Series With Pictures)
Liz Powell (Author)
(26)

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Easy Best Beef Recipes (Favorite Recipe Series With Pictures)

2012-01-19T17:32:00.001-08:00

Easy Best Beef Recipes (Favorite Recipe Series With Pictures)
Liz Powell (Author)
(3)

Download: $2.99

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Easy Best Chicken Recipes (Favorite Recipe Series With Pictures)

2012-01-19T13:32:00.001-08:00

Easy Best Chicken Recipes (Favorite Recipe Series With Pictures)
Liz Powell (Author)
(3)

Download: $2.99

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Easy Best Chicken Recipes (Favorite Recipe Series)

2012-01-19T09:32:00.001-08:00

Easy Best Chicken Recipes (Favorite Recipe Series)
Liz Powell (Author)
(3)

Download: $2.99

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Easy Best Beef Recipes (Favorite Recipe Series)

2012-01-19T05:32:00.001-08:00

Easy Best Beef Recipes (Favorite Recipe Series)
Liz Powell (Author)
(3)

Download: $2.99

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Homemade Living: Home Dairy with Ashley English: All You Need to Know to Make Cheese, Yogurt, Butter & More

2012-01-19T01:32:00.001-08:00

Homemade Living: Home Dairy with Ashley English: All You Need to Know to Make Cheese, Yogurt, Butter & More
by Ashley English
(11)

Buy new: ~~$19.95~~ $13.15
55 used & new from $11.33

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$1 Slow Cooker Recipes Your Family Will Love - Volume II ($1 Buck Recipes Series)

2012-01-14T17:32:00.001-08:00

$1 Slow Cooker Recipes Your Family Will Love - Volume II ($1 Buck Recipes Series)
Debbie Larck (Author)

Download: $0.99
195 used & new from $0.99

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Crock Pot Slow Cooker Cookbook. 500+ Delicious, Easy Recipes

2012-01-12T17:32:00.001-08:00

Crock Pot Slow Cooker Cookbook. 500+ Delicious, Easy Recipes
Shianne Arnotte (Author), Lauren Edwards (Author)
(4)

Download: $2.99
195 used & new from $2.98

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Ham, Pickles & Jam: Traditional Skills for the Modern Kitchen Larder

2012-01-10T17:32:00.001-08:00

Ham, Pickles & Jam: Traditional Skills for the Modern Kitchen Larder
by Thane Prince, Diana Miller
Publication Date: April 1, 2012

Buy new: ~~$34.95~~ $23.07

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On Cooking: A Textbook of Culinary Fundamentals (5th Edition)

2012-01-09T21:32:00.001-08:00

On Cooking: A Textbook of Culinary Fundamentals (5th Edition)
by Sarah R. Labensky, Priscilla R. Martel, Alan M. Hause
(21)

Buy new: ~~$125.87~~ $88.23
110 used & new from $68.44

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The Traditional Belgian Cookbook

2012-01-09T17:32:00.001-08:00

The Traditional Belgian Cookbook
Lily Scott (Author)

Download: $2.99
195 used & new from $2.98

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Taste of Home Comfort Food Diet Cookbook: New Family Classic s Collection: Lose Weight with 416 More Great Recipes!

2012-01-08T21:32:00.001-08:00

Taste of Home Comfort Food Diet Cookbook: New Family Classic s Collection: Lose Weight with 416 More Great Recipes!
by Taste of Home
(32)

Buy new: ~~$17.95~~ $6.99
40 used & new from $6.99

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Home at 7, Dinner at 8

2012-01-08T17:32:00.001-08:00

Home at 7, Dinner at 8
by Sophie Wright
Publication Date: March 16, 2012

Buy new: ~~$19.95~~ $13.57

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Pickled: From curing lemons to fermenting cabbage, the gourmand's ultimate guide to the world of pickling

2012-01-05T17:32:00.001-08:00

Pickled: From curing lemons to fermenting cabbage, the gourmand's ultimate guide to the world of pickling
by Kelly Carrolata
Publication Date: July 16, 2012

Buy new: ~~$17.95~~ $12.21

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The Practical Chef's Reference: A Compendium of Charts, Formulas and Ratios

2012-01-05T13:32:00.001-08:00

The Practical Chef's Reference: A Compendium of Charts, Formulas and Ratios
by Russell Furdell
Publication Date: February 19, 2012

Buy new: $33.33

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How to Cook Steak: The 5 Step Formula for the Perfect Steak (Meat Perfection Series)

2012-01-04T21:32:00.001-08:00

How to Cook Steak: The 5 Step Formula for the Perfect Steak (Meat Perfection Series)
Jared McDaniel (Author)
(2)

Download: $0.99
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Locavore Adventures: One Chef's Slow Food Journey (Rivergate Book)

2012-01-02T13:32:00.001-08:00

Locavore Adventures: One Chef's Slow Food Journey (Rivergate Book)
by Mr. Jim Weaver, Carlo Petrini
Publication Date: February 28, 2012

Buy new: ~~$22.95~~ $15.61

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"Southern Flavor"

2012-01-01T17:32:00.001-08:00

"Southern Flavor"
Shyanne Lee (Author)
(3)

Download: $28.99
196 used & new from $28.99

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25 Essentials: Techniques for Gas Grilling

2012-01-01T09:32:00.001-08:00

25 Essentials: Techniques for Gas Grilling
A. Cort Sinnes (Author)

Download: $9.99
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Levana Cooks Dairy-Free: Natural and Delicious Recipes for your Favorite "Forbidden" Foods (Orvis Guides)

2012-01-01T01:32:00.001-08:00

Levana Cooks Dairy-Free: Natural and Delicious Recipes for your Favorite "Forbidden" Foods (Orvis Guides)
by Lévana Kirschenbaum
Publication Date: June 1, 2012

Buy new: ~~$16.95~~ $11.53

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Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and For Each Other

2011-12-31T21:32:00.001-08:00

Newlywed Cookbook: Fresh Ideas and Modern Recipes for Cooking With and For Each Other
Sara Remington (Author), Sarah Copeland (Author), Sara Remington (Photographer)
(1)

Download: $14.29
196 used & new from $14.29

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Chinese - Japanese CookBook

2011-12-31T13:32:00.001-08:00

Chinese - Japanese CookBook
Onoto Watanna Sara Bosse (Author)

Download: $2.99
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Top Secret: Insider's Recipes Master Edition - Best eBook Recipes!

2011-12-31T01:32:00.001-08:00

Top Secret: Insider's Recipes Master Edition - Best eBook Recipes!
Alice Fisher (Editor)
(3)

Download: $0.99
196 used & new from $0.99

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Taste of Home: Kid-Approved Foods: 300+ Family Tested Fun Foods

2011-12-30T17:32:00.001-08:00

Taste of Home: Kid-Approved Foods: 300+ Family Tested Fun Foods
by Taste of Home
Release Date: February 16, 2012

Buy new: ~~$15.99~~ $10.79

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The Muffin Tin Cookbook: 200 Fast, Delicious Mini-Pies, Pasta Cups, Gourmet Pockets, Veggie Cakes, and More!

2011-12-27T13:32:00.001-08:00

The Muffin Tin Cookbook: 200 Fast, Delicious Mini-Pies, Pasta Cups, Gourmet Pockets, Veggie Cakes, and More!
by Brette Sember, Melinda Boyd
Publication Date: April 15, 2012

Buy new: ~~$17.95~~ $12.08

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How to Cook Everything -Your Ultimate Guide: Learn How You Can Quickly & Easily Cook Everything Successfully Even If You're a Dummy, This New, Simple Step-By-Step Guide Teaches You How Without Failing

2011-12-26T21:32:00.001-08:00

How to Cook Everything -Your Ultimate Guide: Learn How You Can Quickly & Easily Cook Everything Successfully Even If You're a Dummy, This New, Simple Step-By-Step Guide Teaches You How Without Failing
Jackie Gaze (Author)

Download: $7.97
195 used & new from $7.97

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The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket

2011-12-26T13:32:00.001-08:00

The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket
by Katie Workman
Release Date: April 3, 2012

Buy new: ~~$16.95~~ $11.53

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What's Cooking in Chemistry: How Leading Chemists Succeed in the Kitchen (Erlebnis Wissenschaft)

2011-12-26T01:32:00.001-08:00

What's Cooking in Chemistry: How Leading Chemists Succeed in the Kitchen (Erlebnis Wissenschaft)
Hö (Author), Hubertus P. Bell (Author, Editor), Tim Feuerstein (Author, Editor), Gü (Author), Carlos E. ntner (Author), Sö lsken (Author), ren (Author), Jan Klaas Lohmann (Author, Editor), Carlos E. Güntner (Editor), Sören Hölsken (Editor)
(2)

Download: $9.99
196 used & new from $9.99

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the Fish Market cook book

2011-12-25T21:32:00.001-08:00

the Fish Market cook book
Dean Betts (Author), Stuart Kenyon (Editor), Henry Betts (Photographer)
(2)

Download: $5.99
195 used & new from $5.98

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HOW TO COOK FISH (Illustrated)

2011-12-25T17:32:00.001-08:00

HOW TO COOK FISH (Illustrated)
Olive Green (Author)

Download: $1.99
194 used & new from $1.99

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Le tome chef Secret 2! Soupes! (French Edition)

2011-12-24T21:32:00.001-08:00

Le tome chef Secret 2! Soupes! (French Edition)
Zane Murray (Author)

Download: $2.99
195 used & new from $2.98

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Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good

2011-12-23T21:32:00.001-08:00

Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good
by Barb Stuckey
Release Date: March 13, 2012

Buy new: ~~$26.00~~ $17.16

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Flavor Exposed: 100 Global Recipes from Sweet to Salty, Earthy to Spicy

2011-12-20T17:32:00.001-08:00

Flavor Exposed: 100 Global Recipes from Sweet to Salty, Earthy to Spicy
by Angelo Sosa, Suzanne Lenzer
Publication Date: May 16, 2012

Buy new: ~~$29.95~~ $19.77

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The BrokeAss Gourmet Cookbook

2011-12-20T05:32:00.001-08:00

The BrokeAss Gourmet Cookbook
by Gabi Moskowitz
Publication Date: May 15, 2012

Buy new: ~~$16.95~~ $11.53

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Smart Chefs Stay Slim: Lessons in Eating and Living From America's Best Chefs

2011-12-19T09:32:00.001-08:00

Smart Chefs Stay Slim: Lessons in Eating and Living From America's Best Chefs
by Allison Adato, Art Smith
Release Date: April 3, 2012

Buy new: ~~$25.95~~ $16.77

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Cooking Plain, Illinois Country Style

2011-12-19T01:32:00.001-08:00

Cooking Plain, Illinois Country Style
by Helen Walker Linsenmeyer, Bruce Kraig
Publication Date: December 2, 2011

Buy new: ~~$19.95~~ $15.56
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Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes

2011-12-14T13:32:00.001-08:00

Le Cordon Bleu Pâtisserie and Baking Foundations Classic Recipes
by The Chefs of Le Cordon Bleu
Publication Date: January 13, 2012

Buy new: ~~$29.95~~ $26.95

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Le Cordon Bleu Patisserie and Baking Foundations (Chefs of Le Cordon Bleu)

2011-12-14T09:32:00.001-08:00

Le Cordon Bleu Patisserie and Baking Foundations (Chefs of Le Cordon Bleu)
by The Chefs of Le Cordon Bleu
Publication Date: December 2, 2011

Buy new: ~~$64.95~~ $53.07
3 used & new from $53.07

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The Sausage Book: The Complete Guide to Making, Cooking & Eating Sausages

2011-12-13T13:32:00.001-08:00

The Sausage Book: The Complete Guide to Making, Cooking & Eating Sausages
by Nick Sandler, Johnny Acton
Publication Date: November 16, 2011

Buy new: ~~$24.95~~ $18.21
34 used & new from $11.78

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Better Homes and Gardens New Cook Book Bridal (Better Homes & Gardens Plaid)

2011-12-11T17:32:00.001-08:00

Better Homes and Gardens New Cook Book Bridal (Better Homes & Gardens Plaid)
by Better Homes & Gardens
(179)
Publication Date: January 3, 2012

Buy new: ~~$29.99~~ $19.59

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Better Homes and Gardens New Cook Book (Better Homes & Gardens Plaid)

2011-12-11T13:32:00.001-08:00

Better Homes and Gardens New Cook Book (Better Homes & Gardens Plaid)
by Better Homes & Gardens
Publication Date: March 20, 2012

Buy new: ~~$21.99~~ $11.48
2 used & new from $11.45

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THE ITALIAN COOK BOOK : The Art of Eating Well [IIIustrated]

2011-12-10T13:32:00.001-08:00

THE ITALIAN COOK BOOK : The Art of Eating Well [IIIustrated]
MARIA GENTILE (Author)

Download: $2.99
7 used & new from $2.99

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Perfect One-Dish Dinners: All You Need for Easy Get-Togethers

2011-12-09T09:32:00.001-08:00

Perfect One-Dish Dinners: All You Need for Easy Get-Togethers
by Pam Anderson, Judd Pilossof
(41)

Buy new: ~~$32.00~~ $19.91
50 used & new from $13.29

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Make Your Own Dairy Products: Working with raw milk

2011-12-09T05:32:00.001-08:00

Make Your Own Dairy Products: Working with raw milk
Kathie F Nunley (Author)

Download: $7.99
195 used & new from $7.98

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Learn How To Cook: Simple And Easy Cooking Tips For Beginners! Learn To Cook And Discover New Cooking Techniques In This Basic Cooking Guide - Cooking For Beginners!

2011-12-08T09:32:00.001-08:00

Learn How To Cook: Simple And Easy Cooking Tips For Beginners! Learn To Cook And Discover New Cooking Techniques In This Basic Cooking Guide - Cooking For Beginners!
Martha R. Fields (Author)
(3)

Download: $2.99
195 used & new from $2.99

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Slow Cooking Cookbook (Classic Cookbooklets)

2011-12-06T17:32:00.001-08:00

Slow Cooking Cookbook (Classic Cookbooklets)
Gooseberry Patch (Author), Gooseberry Patch (Author)
(5)

Download: $2.69
160 used & new from $2.34

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Romantic Prairie Style Cookbook

2011-12-04T21:32:00.001-08:00

Romantic Prairie Style Cookbook
by Fifi O'neill
Publication Date: March 2012

Buy new: ~~$27.95~~ $18.45

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Ani's Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food

2011-12-04T17:32:00.001-08:00

Ani's Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food
by Ani Phyo
Publication Date: April 3, 2012

Buy new: ~~$19.00~~ $12.92

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Cooking with Curtis: Easy, Everyday and Adventurous Recipes for the Home Cook

2011-12-04T01:32:00.001-08:00

Cooking with Curtis: Easy, Everyday and Adventurous Recipes for the Home Cook
by Curtis Stone
(28)
Release Date: November 10, 2011

Buy new: ~~$24.95~~ $19.57
78 used & new from $0.01

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The Girl Can't Cook: 275 Fabulous No-Fail Recipes a Girl Can't Be Without

2011-12-02T09:32:00.001-08:00

The Girl Can't Cook: 275 Fabulous No-Fail Recipes a Girl Can't Be Without
by Cinda Chavich
(6)
Release Date: November 10, 2011

Buy new: ~~$18.95~~ $12.89
51 used & new from $6.97

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How to Cook Everything - The Basics: All You Need to Make Great Food -- With 1,000 Photos

2011-12-02T05:32:00.001-08:00

How to Cook Everything - The Basics: All You Need to Make Great Food -- With 1,000 Photos
by Mark Bittman
Publication Date: March 13, 2012

Buy new: ~~$35.00~~ $23.10

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The Starter Cook: A Beginner Home Cook's Guide to Basic Kitchen Skills & Techniques

2011-11-29T13:32:00.001-08:00

The Starter Cook: A Beginner Home Cook's Guide to Basic Kitchen Skills & Techniques
by Linda Johnson Larsen
Publication Date: December 6, 2011

Buy new: ~~$21.95~~ $14.78
10 used & new from $14.78

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The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)

2011-11-28T01:32:00.001-08:00

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
by Cesar Vega, Job Ubbink, Erik van van der Linden
Publication Date: January 31, 2012

Buy new: ~~$29.95~~ $26.94

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The Everything Potluck Cookbook (Everything Series)

2011-11-27T13:32:00.001-08:00

The Everything Potluck Cookbook (Everything Series)
Linda Larsen (Author)
(7)

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The Parchment Paper Cookbook: 180 Healthy, Fast, Delicious Dishes!

2011-11-19T21:32:00.001-08:00

The Parchment Paper Cookbook: 180 Healthy, Fast, Delicious Dishes!
by Brette Sember
(7)
Publication Date: November 15, 2011

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Minimalist Cooking 2 - 27 More Practical Recipes

2011-11-19T05:32:00.001-08:00

Minimalist Cooking 2 - 27 More Practical Recipes
Meg Wolfe (Author), Steve Johnson (Photographer)

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Taste of Home: Comfort Food Diet Cookbook: New Quick & Easy Favorites: Slim Down with 380 Satisfying Recipes!

2011-11-18T09:32:00.001-08:00

Taste of Home: Comfort Food Diet Cookbook: New Quick & Easy Favorites: Slim Down with 380 Satisfying Recipes!
by Taste of Home
Release Date: December 22, 2011

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Kitchen on Fire!: Mastering the Art of Cooking in 12 Weeks (or Less)

2011-11-18T05:32:00.001-08:00

Kitchen on Fire!: Mastering the Art of Cooking in 12 Weeks (or Less)
by Olivier Said, Chef MikeC.
(1)
Publication Date: November 22, 2011

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All About Braising: The Art of Uncomplicated Cooking

2011-11-16T13:32:00.001-08:00

All About Braising: The Art of Uncomplicated Cooking
by Molly Stevens
(74)

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The I Love Trader Joe's Around the World Cookbook: More than 150 International Recipes Using Foods from the World's Greatest Grocery Store

2011-11-15T21:32:00.001-08:00

The I Love Trader Joe's Around the World Cookbook: More than 150 International Recipes Using Foods from the World's Greatest Grocery Store
by Cherie Mercer Twohy
(5)
Publication Date: November 15, 2011

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Ruhlman's Twenty: The Ideas and Techniques that Will Make You a Better Cook

2011-11-10T17:32:00.001-08:00

Ruhlman's Twenty: The Ideas and Techniques that Will Make You a Better Cook
Michael Ruhlman (Author), Donna Turner Ruhlman (Author, Photographer)
(17)

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The Pressure Cooker Cookbook: Homemade Meals in Minutes

2011-11-06T21:32:00.001-08:00

The Pressure Cooker Cookbook: Homemade Meals in Minutes
by Tori Ritchie
Release Date: January 3, 2012

Buy new: ~~$19.95~~ $13.57

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What Chefs Feed Their Kids: Recipes and Techniques for Cultivating a Love of Good Food

2011-11-03T13:32:00.001-07:00

What Chefs Feed Their Kids: Recipes and Techniques for Cultivating a Love of Good Food
by Fanae Aaron
(1)
Publication Date: November 8, 2011

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The Extraordinary Cookbook: How to Make Meals Your Friends Will Never Forget

2011-10-29T21:32:00.001-07:00

The Extraordinary Cookbook: How to Make Meals Your Friends Will Never Forget
by Stefan Gates

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Review & Description

An exhilarating and practical cookbook for food with extra sparkle, full of bold, delectable-and sometimes surprising-recipes to create unforgettable meals. Stefan combines unusual-sounding dishes that he has invented or discovered on his culinary travels with simple classics that offer something magical. Chapters include snacks and starters for communal dipping, spectacular main courses to get messy with, and extra challenging interactive meals for the brave guest and ambitious cook. Read more

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Kitchen Confidential: Adventures in the Culinary Underbelly

2011-10-21T05:32:00.001-07:00

Kitchen Confidential: Adventures in the Culinary Underbelly
by Anthony Bourdain
(753)

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Review & Description

New York Chef Tony Bourdain gives away secrets of the trade in his wickedly funny, inspiring memoir/expose. Kitchen Confidential reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine."

Last summer, The New Yorker published Chef Bourdain's shocking, "Don't Eat Before Reading This." Bourdain spared no one's appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable. Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.
Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn Read more

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The Family Meal: Home Cooking with Ferran Adria

2011-10-20T09:32:00.001-07:00

The Family Meal: Home Cooking with Ferran Adria
by Ferran Adrià
(10)

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The Family Meal is the first home cooking cookbook by the world?s greatest chef, Ferran Adria. It features nearly 100 delicious recipes by Ferran Adria that anyone can prepare, inspired by the dishes eaten every day by the staff at his legendary restaurant El Bulli, awarded World?s Best Restaurant five times.

The recipes in The Family Meal are easy-to-prepare and meant for family dining at home. From Roast Chicken with Potato Straws, Sea Bass Baked in Salt and Mexican-style Slow-Cooked Pork to White Chocolate Cake and Baked Apples with Whipped Cream, there is a wide selection of everyday classics for every night of the week. The cookbook is also the first by such a renowned chef to ensure that the dishes are affordable and the ingredients are widely available at the local supermarket.

The Family Meal is organized into three-course menus, with appetizers, mains and desserts, so you can prepare a well-balanced meal at home ? without fuss. Each recipe is shown with numerous step-by-step full-color photographs, and conversions on how you can prepare a meal for a small or large group - for 2, 6, 20 or 75 people.

This is the cookbook by Ferran Adria everyone has been waiting for, it is sure to be one of the most talked about and popular cookbooks of the season. Read more

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Jacques Pépin's Complete Techniques

2011-10-19T09:32:00.001-07:00

Jacques Pépin's Complete Techniques
by Jacques Pépin, Léon Perer
(60)

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Review & Description

The fully illustrated bible of cooking techniques from the world's best-known French cook is now in paperback and in one volume for the first time ever.

From a master chef and the current co-star (with Julia Child) of the hit television series "Cooking at Home" comes everything the home cook needs to perfect his or her kitchen skills--assisted by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Pépin's toothsome and time-tested recipes offer budding chefs the opportunity to put lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook's library. Read more

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Cooking My Way Back Home: Recipes from San Francisco's Town Hall, Anchor & Hope, and Salt House

2011-10-17T01:32:00.001-07:00

Cooking My Way Back Home: Recipes from San Francisco's Town Hall, Anchor & Hope, and Salt House
by Mitchell Rosenthal, Jon Pult
Release Date: October 18, 2011

Buy new: ~~$35.00~~ $21.72

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Review & Description

In Cooking My Way Back Home, Mitchell Rosenthal delivers the same warmth, personality, and infectious enthusiasm for sharing food as can be found at his wildly popular San Francisco restaurants, Town Hall, Anchor and Hope, and Salt House. With his trademark exuberance and good humor, Mitchell blends Southern-inspired comfort food with urban sophistication and innovation, for exciting results. Reflecting on the classics (Shrimp Étouffée), updating regional specialties (Poutine), elevating family favorites (Chopped Liver), and reveling in no-holds-barred, all-out indulgences (Butterscotch Chocolate Pot de Crème) are what’s on order in this collection of 100 imaginative and irresistible recipes. Like a good friend offering up a platter of freshly fried Oysters Rémoulade, these robust, full-flavored recipes are impossible to refuse. Featured Recipe: Angels on Horseback

This dish has roots in Britain, where oysters are typically wrapped in bacon, broiled, and served on toast. But in the States, it is seen as a sort of upscale version of the familiar pastry-wrapped frank known as pigs in a blanket, except, well, the pig is the blanket. These angels are the most popular appetizer on the menu at Anchor & Hope. Unlike the Brits, we deep-fry the bacon-wrapped oyster, which not only cooks the bacon quickly but also makes it exceptionally crispy. The pronounced mustard flavor in the rémoulade works beautifully with the smokiness of the bacon. This rémoulade recipe is a good one to have in your arsenal. It’s perfect for shrimp cocktail or as a dipping sauce for deep-fried seafood.

Rémoulade
2 large egg yolks, room temperature
1/3 cup canola oil
1/2 cup chopped celery
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh tarragon
Juice of 1/2 lemon
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon malt vinegar
1 tablespoon minced garlic
1 teaspoon sweet smoked paprika
1/2 teaspoon celery salt
1 tablespoon capers, rinsed
4 gherkins, chopped
Salt and freshly ground pepper

Canola oil, for deep-frying
24 oysters, shucked
12 thin slices bacon, halved crosswise

Instructions
To make the rémoulade, place the egg yolks in a food processor and process for 1 minute. With the machine running, add the oil in a slow, steady stream, processing until emulsified. Then, with the machine still running, gradually add the celery, parsley, tarragon, lemon juice, ketchup, Worcestershire sauce, both mustards, vinegar, garlic, paprika, celery salt, capers, and gherkins and process until well incorporated and smooth. Taste and season with salt and pepper.

Pour the oil to a depth of about 3 inches into a deep fryer or deep, heavy-bottomed pot and heat to 375°F. While the oil is heating, wrap a half bacon slice around each oyster and secure with a toothpick.

When the oil is ready, working in batches to avoid crowding, add the wrapped oysters to the hot oil and fry for 2 to 3 minutes, or until the oysters are golden and the bacon is crispy. Using a slotted spoon, carefully transfer the oysters to paper towels, then keep them warm while you fry the remainder.

Arrange the oysters on a platter, drizzle with the rémoulade, and serve right away.

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All About Roasting: A New Approach to a Classic Art

2011-10-15T21:32:00.001-07:00

All About Roasting: A New Approach to a Classic Art
by Molly Stevens
Publication Date: November 1, 2011

Buy new: ~~$35.00~~ $23.10

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Review & Description

A master teacher provides delicious recipes and explains the principles behind the essential technique of roasting.

Successful restaurateurs have always known that adding "roasted" to a dish guarantees immediate appeal. Molly Stevens brings her trademark thoroughness and eye for detail to the technique of roasting. She breaks down when to use high heat, moderate heat, or low heat to produce juicy, well-seared meats, caramelized drippings, and concentrated flavors. Her 150 recipes feature the full range of dishes from beef, lamb, pork, and poultry to seafood and vegetables. Showstoppers include porchetta ingeniously made with a loin of pork, a roast goose with potato-sage stuffing, and a one-hour beef rib roast-dishes we've dreamed of making, and that Molly makes possible with her precise and encouraging instructions. Other recipes such as a Sunday supper roast chicken, herb-roasted shrimp, and blasted broccoli make this an indispensable book for home cooks and chefs. All About Roasting is like having the best teacher in America in the kitchen with you. 150 full-color illustrations Read more

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Prevention Healthy Favorites: Slow Cooker Recipes: 48 Easy and Delicious Meals!

2011-10-13T21:32:00.001-07:00

Prevention Healthy Favorites: Slow Cooker Recipes: 48 Easy and Delicious Meals!
The Editors of Prevention (Author)

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Review & Description

Like good cooks everywhere, the editors of Prevention magazine love nothing more than sharing their favorite healthy and delicious dishes. Thatï¿½s the whole idea behind the Prevention Healthy Favorites series of essential cookbooks, each one gathering 48 of the best Prevention-tested recipes that make it easy to enjoy wonderful homemade food fast.

Slow cooking is one of the Prevention editorsï¿½ favorite ways to prepare true comfort food - which for us means food that is as easy to make as it is to eat. Itï¿½s all about effortless: Just put together simple ingredients in the morning, and come home to a wholesome meal and delicious-smelling house at night! What could be better?

With this Prevention-tested collection, you canï¿½t go wrong: We chose our recipes carefully, each is designed to nourish both body and spirit. Within these pages youï¿½ll find a great variety of flavors and ingredients, from Mexicoï¿½s gentle heat (Pork Chile Verde) to the delightful Moroccan Chicken with Olives. Youï¿½ll even find some lovely surprises, including Shrimp Arrabiata, which tastes so good you wonï¿½t believe itï¿½s so healthy; and even rich and satisfying brownies that couldnï¿½t be any easier to make, yet fit into a healthy, enjoyable diet.Like good cooks everywhere, the editors of Prevention magazine love nothing more than sharing their favorite healthy and delicious dishes. Thatï¿½s the whole idea behind the Prevention Healthy Favorites series of essential cookbooks, each one gathering 48 of the best Prevention-tested recipes that make it easy to enjoy wonderful homemade food fast.

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Art of the Slow Cooker: 80 Exciting New Recipes

2011-10-13T17:32:00.001-07:00

Art of the Slow Cooker: 80 Exciting New Recipes
by Andrew Schloss, Yvonne Duivenvoorden
(25)

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For the Art of the Slow Cooker, best-selling author Andrew Schloss has developed 80 recipes for soups, stews, succulent braises, vegetarian disheseven dessertsthat bring slow-cooked meals to new heights. Slow cooking gives a wonderful velvety texture to meatloaf, an incredible richness to Osso Buco Milanese, and bold and complex flavors to Curried Vegetables and Dal simmered in Indian spices. Each chapter offers recipes for both simple everyday meals and spectacular dishes perfect for entertaining. With cooking charts to help with timing, advice on finding the right slow cooker for every kitchen, and glorious color photographs throughout, the Art of the Slow Cooker will delight readers looking for easy and amazing meals. Read more

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How to Boil Water

2011-10-13T13:32:00.001-07:00

How to Boil Water
by Food Network Kitchens
(54)

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Review & Description

• Shows beginning cooks how to do just what the title implies—and a lot more—without a hint of intimidations.

• Features classic comfort foods such as no-flip fried eggs and soul-soothing grilled cheese for one and bolder, ethnic recipes like Tacos Picadillo and Southeast Asian Beef Salad.

• Exquisite photography and Food Network recipes, both inspire and build the confidence needed to make every dish a success.

• Hundreds of must-know hints, tips and short-cuts for those new to the kitchen. Read more

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Yum-Yum Bento Box: Fresh Recipes for Adorable Lunches

2011-10-11T17:32:00.001-07:00

Yum-Yum Bento Box: Fresh Recipes for Adorable Lunches
by Maki Ogawa, Crystal Watanabe
(39)

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Oh, boy—obento! These yummy, healthy lunches are all the rage in Japan, where mothers create them as expressions of love for their children. With Yum-Yum Bento Box, Crystal Watanabe and Maki Ogawa devote an entire cookbook to these delicious and adorable meals for all ages! Learn how to craft your favorite foods into a variety of shapes—from caterpillars, cars, and puppy dogs to pretty flowers, princesses, and kitty cats.

Yum-Yum Bento Box features chapters on Cuties & Critters, Fairy-Tale Friends, and Special Day Treats, plus a handy shopping guide, easy recipes for mini snacks, general tips and tricks, and so much more. Stop wasting money on pre-packaged lunches—and start making beautiful, healthy bentos!
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Simply Done, Well Done

2011-10-07T17:32:00.001-07:00

Simply Done, Well Done
by Aaron McCargo
(12)

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Review & Description

The first cookbook from Food Network star Aaron McCargo
Simply Done, Well Done is the new cookbook from one of the television’s fastest-rising stars. Aaron McCargo won the fourth season of The Next Food Network Star in 2008 and is quickly becoming a household name. Now starring in his own Food Network show, Big Daddy’s House, McCargo shares his passion for big, bold flavors and fun family cooking.
Simple, flavorful, and down to earth, these mouthwatering recipes are sure to satisfy every member of the family. Leaving out the fussy cooking techniques and hard-to-find ingredients, McCargo shows you how to create bold flavors and satisfying dishes like Spicy Beef Quesadillas, Jerk Chicken with Smoked Gouda Sandwiches, or Salisbury Steak Bundles. And if, somehow, friends and family have room left for dessert, they’ll love his Candybar Cookies and Tiramisu Cupcakes.
• Includes 120 recipes covering soups, salads, appetizers, side dishes, main courses, sandwiches, sauces, and desserts
• Features enticing full-color photographs throughout
When it’s time to cook for the family, Simply Done, Well Done will make sure that “delicious” is definitely on the menu.

Sample Recipes

Savory Taco Chicken Pizza with Guacamole and Chipotle Salsa

Tiramisu Cupcakes

Stuffed Grilled Boneless Pork Chops with Hickory Bacon, Smoked Gouda, and Marmalade Glaze

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Cooking In Everyday English: The ABCs of Great Flavor at Home

2011-09-28T09:32:00.001-07:00

Cooking In Everyday English: The ABCs of Great Flavor at Home
by Todd English
Publication Date: October 11, 2011

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Review & Description

Todd English, an award-winning chef, famous restaurateur and PBS television personality, shares his trademark flavor formulas for using readily available ingredients and translating them into simple, tantalizing dishes at home. In this innovative yet approachable cookbook, Todd shares his trade secrets on how to create fresh flavor combinations. Each combination is presented in a visual equation that allows for an easy, at-a-glance way of seeing what makes a recipe taste outstanding. At the same time, Cooking in Everyday English is a clear, uncomplicated approach to cooking with fresh, seasonal ingredients at home.

Each of the book's 150 recipes is a new flavor discovery, illustrated with luscious four-color photography. The food covers the gamut from appetizers to soups and salads, vegetables, starch, birds and eggs, meat, fish and shellfish, kids and family dinners, and desserts.

A visually stunning cookbook, Cooking in Everyday English features dynamic, visual flavor equations, recipe grocery lists, practical food techniques illustrated with step-by-step photography, and Todd's advice on how to be a flavorful cook with everyday food store ingredients. Having this book in the kitchen is like having a "cook whisperer" sharing tips and sage advice as you cook an evening meal. Like any good teacher, Todd walks readers through each recipe, step-by-step, explaining how each part contributes to the tastiest results.

Cooking in Everyday English is a fresh, contemporary cook's companion. And it delivers a visually inspiring treat on every page.

Featured Recipe: Ginger-Soy Skirt Steak

"Loaded with aromatics, this marinade is a perfect match for grilled steaks. Marinate the steak for a few hours to really soak up the flavors, and serve it thinly sliced with my Parsnip Puree (page 113) or Parmigiano-Reggiano Potato Wedges (page 213). We used the marinade with the sliced beef tenderloin on our cover."

Ingredients

Soy sauce, 1 cup
Balsamic vinegar, 1/2 cup
Brown sugar, 1/4 cup firmly packed
Worcestershire sauce, 1/4 cup
Sesame oil, 1/4 cup
Fresh ginger, 3 Tbsp. chopped
Sriracha sauce, 1 Tbsp.*
Garlic, 3 cloves chopped
Skirt steak, 3 lb.
Kosher salt and freshly ground black pepper to taste

Directions

1. Whisk together first 8 ingredients and 1 cup water in a large shallow dish or zip-top plastic freezer bag; add steak. Cover or seal, and chill 2 to 6 hours.

2. Preheat grill to 350° to 400° (medium-high) heat. Remove steak from marinade, discarding marinade. Let stand at room temperature 15 minutes. Sprinkle with desired amount of salt and pepper.

3. Grill steak, covered with grill lid, 8 minutes or to desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across the grain into thin slices. 6 to 8 servings

*Substitute 1 chopped jalapeño pepper for sriracha sauce.

Featured Recipe: Corn Raita

"The inspiration for this recipe is from the classic Indian condiment, raita. The addition of corn gives it new personality. Toasting the corn draws out its lovely sweetness and lends texture to the spread. Grill the corn whole and then cut the kernels off the cob or as per the instructions below. I keep a batch of this simple recipe on hand in the fridge to add to countless dishes, but I usually end up eating it one spoonful at a time on its own. Try a few spoonfuls on a skirt steak or slathered in a pita sandwich. Nirvana!"

Ingredients

Fresh corn kernels, 2 cups
Plain Greek yogurt, 2 cups
Fresh cilantro leaves, 2 Tbsp. chopped
Ground cumin, 1 tsp.
Kosher salt, 1/2 tsp
Freshly ground black pepper, 1/4 tsp.
Red onion, 2 Tbsp. finely chopped
Jalapeño pepper, 1 seeded and minced (optional)

Directions

1. Heat a large well-seasoned cast-iron skillet over high heat. Add corn to pan; cook 1 minute without stirring. Stir and cook 2 more minutes or until corn is beginning to brown. Transfer corn to a plate; cool completely.

2. Stir together yogurt and next 4 ingredients in a medium bowl. Fold in corn and onion. Add jalapeño pepper, if desired. 3 cups

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Mr. Sunday's Soups

2011-09-27T13:32:00.001-07:00

Mr. Sunday's Soups
by Lorraine Wallace, Chris Wallace
(47)

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Review & Description

Known to millions as the anchor of Fox News Sunday, Chris Wallace-"Mr. Sunday"-is one of the most popular news show hosts in the country. After a long day on air, Chris would often arrive home hungry and delight at the sight of a big pot of his wife Lorraine's soup on the burner. Lorraine may not be a professional cook, but you wouldn't know it from her soups!

In fact, her soups were so good that Chris couldn't help but rave about them on-air. Before long, the show's fans were begging him to share his wife's wonderful recipes. Now, in Mr. Sunday's Soups, Lorraine Wallace shares a wide variety of soups that are sure to please the whole family.

Includes 78 recipes and 40 beautiful full-color photographs
With recipes such as Tortellini Meatball, Cuban Black Bean, Chicken Garlic Straciatella, and many more
The perfect cookbook for fans of Fox News Sunday and great soups in general
Features a Foreword by Chris Wallace

Perfect as comfort food at the end of a long day at the office or the studio, these satisfying soups offer simple, wholesome solutions to the dinner doldrums. Sample Recipes

Ancho Pork and Hominy Soup

Easter Zucchini-Mint Soup

French Onion Soup

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Rachael Ray's Look + Cook

2011-09-27T05:32:00.001-07:00

Rachael Ray's Look + Cook
by Rachael Ray
(60)

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Review & Description

“Inexperienced cooks need more that just a few lines of laconic test to help them along. Rachael Ray has coached a generation of rookies on her Food Network shows, talking and plopping and emoting her way through dish after dish. Her latest books, Rachael Ray’s Look + Cook, shows what each stage should look like in big photos. Betty Crocker, or more specifically, the 1976 edition of Betty Crocker’s Cookbook, used to be my bulletproof go-to recipe source. But now Ray fills that role.” — Time magazine

From her cookbooks to her magazine to her daily talk show, Rachael Ray’s message remains the same today as the day she wrote her very first 30-minute meal—making delicious, knock-your-socks-off dishes should be fun, fast, fulfilling, and foolproof.

Rachael now presents her best idea yet: Rachael Ray’s Look + Cook—100 brand-new recipes, each featuring beautiful and helpful step-by-step full-color photographs that illustrate how to create each meal, along with photographs of the gorgeous finished dishes. You literally look along while you cook!

But that’s not all . . . at the back of Rachael Ray’s Look + Cook, you’ll find 125 bonus, never-before-published recipes, including 30-Minute Meals; Yes! the Kids Will Eat It; Sides & Starters; Simple Sauces & Bottom-of-the-Jar Tips; and Desserts. As if that weren’t cool enough, Rachael Ray’s Look + Cook also features accompanying real-time video available online for select recipes at www.rachaelray.com.

Rachael makes it easier than ever to prepare delicious home-cooked meals as you follow along with the step-by-step photographs or even the video! Having a last-minute dinner? No worries . . . you’ll wow the crowd with Gazpacho Pasta, Fancy Pants Salmon, or Almost Tandoori Chicken. Looking for some fun twists on classic dishes that will have your kids clamoring for more? The Open-Face Turkey Burgers with Potpie Gravy and the Coconut Fish Fry are sure to be family faves! Wondering what to do with those last spoonfuls in the jars lining your refrigerator door? Check out Rachael’s Bottom-of-the-Jar Sauces and add pizzazz to any meal with Salsa Dressing, Orange Bourbon Glaze, or Spicy Thai Peanut Sauce. Packed with the value that her fans love and have come to expect, Rachael Ray’s Look + Cook has a simple-to-follow recipe to fit every occasion. Fall into Cooking Featured Recipe: Midwinter Minestrone from Rachael Ray’s Look + Cook

Serves 4

Ingredients

2 tablespoons EVOO (extra-virgin olive oil)
1/4 pound sliced pancetta, cut into 1/4 -inch dice (optional)
2 carrots, peeled and chopped into 1/4-inch dice
3 celery stalks, chopped into 1/4-inch dice
2 bay leaves, fresh or dried
3 to 4 garlic cloves, finely chopped or grated
1 large or 2 medium red onions, chopped
Salt and pepper
1 ounce dried porcini or mixed wild mushrooms, chopped
1/2 cup soft sun-dried tomatoes, thinly sliced
1 quart chicken or vegetable stock
1 small bunch of purple or green kale, washed and dried
1 cup semolina or whole-wheat ditalini or other short cut pasta
1 (15-ounce) can chickpeas
Pecorino Romano cheese, grated or shredded, to pass at the table

Place a heavy-bottomed soup pot over medium-high heat with the EVOO. Add the pancetta to the pot (if using) and cook until crispy, 3 to 4 minutes. Add the carrots, celery, bay leaves, garlic, and onions to the pot, season with salt and pepper, and cook until the veggies are tender, 7 to 8 minutes more.

Add the mushrooms, sun-dried tomatoes, stock, and 2 cups water to the pot, and bring up to a boil.

Hold the kale by the stems and curl up your opposite hand around the greens at the base of the stem. With a quick jerking motion strip the greens off and away from the stems and chop the greens.

Add the kale, pasta, and chickpeas to the soup pot, and cook until the pasta is al dente. Season the soup with salt and pepper to taste. Discard the bay leaves.

Ladle the soup into shallow bowls, top with the Pecorino Romano, and serve.

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Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More

2011-09-26T05:32:00.001-07:00

Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More
by Andrea Nguyen, Penny De Los Santos
(37)

Buy new: ~~$30.00~~ $19.80
48 used & new from $15.50

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Review & Description

Is there anything more satisfying than a well-made Asian dumpling?

Plump pot stickers, spicy samosas, and tender bāo (stuffed buns) are enjoyed by the million every day in dim sum restaurants, streetside stands, and private homes worldwide. Wrapped, rolled, or filled; steamed, fried, or baked–Asian dumplings are also surprisingly easy to prepare, as Andrea Nguyen demonstrates in Asian Dumplings.

Nguyen is a celebrated food writer and teacher with a unique ability to interpret authentic Asian cooking styles for a Western audience. Her crystal-clear recipes for more than 75 of Asia’s most popular savory and sweet parcels, pockets, packages, and pastries range from Lumpia (the addictive fried spring rolls from the Philippines) to Shanghai Soup Dumplings (delicate thin-skinned dumplings filled with hot broth and succulent pork) to Gulab Jamun (India’s rich, syrupy sweets).

Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; rice dumplings; legumes and tubers; sweet dumplings), Asian Dumplings encompasses Eastern, Southeastern, and Southern Asia, with recipes from China, Japan, Korea, Nepal, Tibet, India, Thailand, Vietnam, Singapore, Malaysia, Indonesia, and the Philippines.

Throughout, Nguyen shares the best techniques for shaping, filling, cooking, and serving each kind of dumpling. And she makes it easy to incorporate dumplings into a contemporary lifestyle by giving a thorough introduction to essential equipment and ingredients and offering make-ahead and storage guidance, time-saving shortcuts that still yield delectable results, and tips on planning a dumpling dinner party.

More than 40 line drawings illustrate the finer points of shaping many kinds of dumplings, including gyōza/pot stickers, wontons, and samosas. Dozens of mouth-watering color photographs round out Asian Dumplings, making it the most definitive, inviting, inspiring book of its kind. Read more

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Cake Pops Kit: New Projects and Old Favorites!

2011-09-25T21:32:00.001-07:00

Cake Pops Kit: New Projects and Old Favorites!
by Bakerella, Angie Dudley
Publication Date: November 16, 2011

Buy new: ~~$19.95~~ $13.57

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Review & Description

Bakerella is back with an adorable kit that makes whipping up these cute little treats as easy as can be! The colorful booklet contains ten of the author s favorite projects (including five brand-new designs!) along with step-by-step instructions for the uninitiated. Also included is a cake pop stand to hold each mini masterpiece after decorating, and enough clear cello bags, cake pop sticks, gift cards, and ribbon to wrap up 48 pops. This kit is a perfect gift for bakers and crafters alike! Read more

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Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are

2011-09-25T13:32:00.001-07:00

Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are
by Robin Robertson
(127)

Buy new: ~~$14.95~~ $10.13
76 used & new from $5.78

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Review & Description

By now the remarkable convenience of the slow cooker is no secret. It keeps the kitchen cool on warm days and is inexpensive and durable. At last, vegetarians and anyone looking for healthy meal alternatives can take full advantage of this amazing appliance. Read more

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In the Green Kitchen: Techniques to Learn by Heart

2011-09-25T05:32:00.001-07:00

In the Green Kitchen: Techniques to Learn by Heart
by Alice Waters
(24)

Buy new: ~~$28.00~~ $18.48
76 used & new from $11.46

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Review & Description

Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege. In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for delicious fresh, local, and seasonal meals—from Alice and her friends. She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.

Contributors: Darina Allen * Dan Barber * Lidia Bastianich * Rick Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King * Peggy Knickerbocker * Anna Lappé & Bryant Terry * Deborah Madison * Clodagh McKenna * Jean-Pierre Moullé * Joan Nathan * Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak * Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis * Poppy Tooker * Charlie Trotter * Jerôme Waag * Beth WellsSample Recipes from In the Green Kitchen by Lidia Bastianich, David Chang, and Thomas Keller

Spaghettini with Garlic, Parsley & Olive Oil from Lidia Bastianich
2 servings

This dish of Lidia’s is what I make for supper when I return home tired and hungry after traveling. I like it very plain, with lots of parsley, but you could spice it up by adding a pinch of dried chile flakes or chopped anchovy, and serving it with grated cheese.

Salt
1/3 pound spaghettini
2 to 3 tablespoons olive oil
2 garlic cloves, peeled and thinly sliced
8 to 10 branches Italian parsley, stems removed, leaves chopped

Bring a generous pot of salted water to a boil over high heat, and stir in the spaghettini. Stir frequently and cook for 5 to 6 minutes, until tender but still firm.

Meanwhile, put the olive oil and garlic in a saucepan and heat gently until the garlic begins to sizzle and release its fragrance; take care that it does not brown or burn. Add the parsley to the pan along with 1/2 cup of the pasta water. When the pasta is cooked, use a skimmer to lift it out of the water and directly into the pan, or drain it, reserving some of the water, and then add to the pan. Toss the pasta and let it simmer briefly in the sauce to finish cooking and absorb the flavors; add more pasta water if needed to keep the pasta loose and saucy. Taste the pasta for salt, and add more if needed. Serve immediately in warm bowls.

Salt & Sugar Pickles from David Chang
4 servings

David makes these pickles to be enjoyed right after seasoning, while they are still vibrant and crunchy.

3 very large radishes
2 thin daikon radishes
2 thin-skinned cucumbers with few seeds
2 pounds seedless watermelon
1 teaspoon fine sea salt
1 teaspoon sugar

Prepare the vegetables and fruit and arrange in separate bowls; there should be about 1 1/2 cups of each kind. Halve the radishes and slice into thin wedges. Cut the daikon radishes crosswise into slices about 1/8 inch thick. Cut the cucumbers crosswise into slices about 1/4 inch thick. Remove the rind of the watermelon and cut the flesh into slices 1/2 inch thick and then into 2-inch wedges. In a small bowl, combine the salt and sugar, and sprinkle 1/2 teaspoon of the mixture over each vegetable and the watermelon and toss. Let the pickles stand for 5 to 10 minutes, arrange separately on a platter, and serve immediately.

One-Pot Roast Chicken from Thomas Keller
4 servings

One 3-pound chicken
Salt and fresh-ground black pepper
3 potatoes, peeled and thickly sliced
2 carrots, peeled and thickly sliced
2 onions, peeled and quartered
2 celery stalks, thickly sliced
4 large shallots, peeled
Fennel, squash, turnips, parsnips, or other vegetables (optional)
2 bay leaves
2 or 3 thyme sprigs
2 to 3 tablespoons butter

First prepare the chicken. To remove the wishbone at the top of the breast, use a small knife to scrape along the bone to expose it, then insert the knife and run it along the bone, separating it from the flesh. Use your fingers to loosen it further, grasp the tip of the wishbone, and pull it out. Tuck the wing tips back and under the neck.

Tying the chicken plumps the breast up and brings the legs into position for even roasting. Cut a length of cotton string. With the chicken on its back, slip the string under the tail and bring the ends up over the legs to form a figure eight. Loop over the end of each leg and draw the string tight to bring the legs together. Draw the string back under the legs and wings on either side of the neck. Pull tight, wrap one end around the neck, and tie off the two ends. Salt the chicken evenly all around. Coarse salt has a good texture of large grains that makes it easy to calibrate how much salt you’re putting on the chicken; sprinkle it from up high, so that it falls like snow. Season liberally with fresh-ground pepper.

Preheat the oven to 375°F, put all the vegetables and herbs together in the bottom of a large, heavy ovenproof pot, and season with salt and pepper. Set the chicken on top, dot with the butter, and roast uncovered for 45 to 60 minutes (or longer), depending on the size of the chicken. It is done when the leg joint is pierced with a knife and the juices run clear, not pink.

Let the chicken rest for a few minutes before carving and serve family-style with all the caramelized vegetables and juices from the pot on a platter and the chicken pieces on top.

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Baking Illustrated

2011-09-24T21:32:00.001-07:00

Baking Illustrated
by Cook's Illustrated Magazine Editors
(81)

Buy new: ~~$35.00~~ $23.10
54 used & new from $16.00

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Review & Description

The practical kitchen companion for the home baker with 350 recipes you can trust. Drawing from more than 10 years baking experience and exhaustive equipment and ingredient testing Baking Illustrated is packed with over 500 pages of sweet and savoury recipes including breads, pizza, cookies, cakes, pies and tarts. There are home classics, contemporary favourites and European baked goods.The mysteries of cream of tartar revealed! How to make maximum use of blackening bananas! The hidden meaning of folding in dry ingredients until just blended! Perfect pie crusts for perfect fools! It's all here in Baking Illustrated, from banana bread to pecan bars, and everything imaginable in between--500-plus pages of densely packed, illustration rich, photo finished information all devoted to baking. Tools, techniques, ingredients, tips, and perfect, tested recipes.

There's cooking and there's baking, and the two should never be confused. Good cooks are ever commendable. Good bakers, on the other hand, have something about them bigger than skill or imagination, something that reaches back to the beginning of agriculture and the first inklings of civilization. Good bakers are their own mystic society. So hats off to Cook's Illustrated for throwing open the doors and sharing the mysteries with the rest of us. Baking Illustrated absolutely has it all. You'll find chapters devoted to "Quick Breads, Muffins, Biscuits, and Scones"; "Yeast Breads and Rolls"; "Pizza, Focaccia, and Flatbread"; "Pies and Tarts"; "Pastry"; "Crisps, Cobblers, and Other Fruit Desserts"; "Cakes"; and "Cookies, Brownies, and Bar Cookies". No mean undertaking, all that. Tools are tested and names are named. Techniques are stripped back then rebuilt. Cook's Illustrated carries all this off with a style and relish for inquiry and detail that sets a standard. Nothing is taken for granted because there's no fudge room with baking. It works or it doesn't. So trust is a big issue. And the end result of all the mighty labors of the Cook’s Illustrated staff is text you can trust. This is a baking book that works.

And those blackening bananas? Simply keep adding them to a Ziplock bag you store in the freezer, then use them when you wish and as you like. --Schuyler Ingle Read more

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The Perfect Afternoon Tea Recipe Book: More than 160 classic recipes for sandwiches, pretty cakes and bakes, biscuits, bars, pastries, cupcakes, ... and glorious gateaux, with 650 photographs

2011-09-24T17:32:00.001-07:00

The Perfect Afternoon Tea Recipe Book: More than 160 classic recipes for sandwiches, pretty cakes and bakes, biscuits, bars, pastries, cupcakes, ... and glorious gateaux, with 650 photographs
by Antony Wild
Publication Date: October 16, 2011

Buy new: ~~$35.00~~ $21.50
2 used & new from $21.50

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Review & Description

The ultimate teatime recipe collection, with an introductory guide to preparing and serving the perfect afternoon tea, along with all the family faovurites you'd expect to find Read more

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Peter Reinhart's Artisan Breads Every Day

2011-09-24T13:32:00.001-07:00

Peter Reinhart's Artisan Breads Every Day
by Peter Reinhart
(76)

Buy new: ~~$30.00~~ $19.80
66 used & new from $16.95

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Review & Description

Peter Reinhart's Artisan Breads Every Day distills the renowned baking instructor' s professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and bake with ease.

Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step--from preparation through pulling pans from the oven–a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries–and all with little hands-on time.

America's favorite baking instructor and innovator Peter Reinhart offers new time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of: Sourdough Baguettes • 50% and 100% Whole Wheat Sandwich Loaves • Soft and Crusty Cheese Bread • English Muffins • Cinnamon Buns • Panettone • Hoagie Rolls • Chocolate Cinnamon Babka • Fruit-Filled Thumbprint Rolls • Danish • Best-Ever Biscuits

Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat. Read more

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My Family Table: A Passionate Plea for Home Cooking

2011-09-24T09:32:00.001-07:00

My Family Table: A Passionate Plea for Home Cooking
by John Besh
Release Date: November 1, 2011

Buy new: ~~$35.00~~ $23.10

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Review & Description

Renowned chef and James Beard award-winner John Besh invites us into his home and shows us how we can put good, fresh, healthy food on the table for our families every day.

In My Family Table, the Iron Chef champion makes a case for the importance of home-cooked meals. "If I can help make a difference by cooking simply and sharing what I love to cook, I can possibly help us all use our passions and skills to make our lives better at almost every meal."

From organizing your kitchen and stocking your pantry to demystifying fish cookery, John Besh shares his favorite recipes he cooks with his family every day. Master recipes Risotto of Almost Anything and Creamy Any Vegetable Soup show you how to make the food without worrying about having the right ingredients or mastering complicated techniques. Filled with mouthwatering photographs of each recipe as well as showing John in his kitchen with his wife and four sons, My Family Table captures the spontaneity, intimacy, and fun of home-cooking and will inspire the nation back to the family table. Read more

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The Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen

2011-09-24T05:33:00.001-07:00

The Cast Iron Skillet Cookbook: Recipes for the Best Pan in Your Kitchen
by Sharon Kramis, Julie Kramis-Hearne
(52)

Buy new: ~~$16.95~~ $11.53
68 used & new from $7.45

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Review & Description

The cast-iron skillet is the original gourmet-cooking tool. This cookbook aims to show modern cooks how this inexpensive cast iron tool is the best pan in their kitchen. Fusing new and traditional recipes and gathering farm-fresh produce and ingredients, the authors show cooks how to make delicious food in this versatile skillet. Recipes include: Succulent Seared Pork Chops with Plum-Mustard-Cornichon Sauce; Dutch Baby (puffed pancake with lemon and powdered sugar); Grilled Prosciutto-Wrapped Radicchio; and Warm Pear Upside Down Cake. Read more

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The Starving Students' Cookbook

2011-09-24T01:32:00.001-07:00

The Starving Students' Cookbook
by Dede Hall
(19)

Buy new: ~~$12.99~~ $9.98
76 used & new from $2.18

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Review & Description

Completely updated for the college student or reluctant cook of the '90s, this book offers even more mouthwatering dishes and a wide variety of vegetarian offerings. The recipes are explicitly described, complete with illustrations, cooking tips, and nutritional and health information. Read more

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Make the Bread, Buy the Butter: What You Should and Shouldn't Cook from Scratch -- Over 120 Recipes for the Best Homemade Foods

2011-09-23T21:32:00.001-07:00

Make the Bread, Buy the Butter: What You Should and Shouldn't Cook from Scratch -- Over 120 Recipes for the Best Homemade Foods
by Jennifer Reese
Release Date: October 18, 2011

Buy new: ~~$24.00~~ $15.18

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Review & Description

When Jennifer Reese lost her job, she was overcome by an impulse common among the recently unemployed: to economize by doing for herself what she had previously paid for. She had never before considered making her own peanut butter and pita bread, let alone curing her own prosciutto or raising turkeys. And though it sounded logical that “doing it yourself” would cost less, she had her doubts. So Reese began a series of kitchen-related experiments, taking into account the competing demands of everyday contemporary American family life as she answers some timely questions: When is homemade better? Cheaper? Are backyard eggs a more ethical choice than store-bought? Will grinding and stuffing your own sausage ruin your week? Is it possible to make an edible maraschino cherry? Some of Reese’s discoveries will surprise you: Although you should make your hot dog buns, guacamole, and yogurt, you should probably buy your hamburger buns, potato chips, and rice pudding. Tired? Buy your mayonnaise. Inspired? Make it.

With its fresh voice and delightful humor, Make the Bread, Buy the Butter gives 120 recipes with eminently practical yet deliciously fun “Make or buy” recommendations. Reese is relentlessly entertaining as she relates her food and animal husbandry adventures, which amuse and perplex as well as nourish and sustain her family. Her tales include living with a backyard full of cheerful chickens, muttering ducks, and adorable baby goats; countertops laden with lacto-fermenting pickles; and closets full of mellowing cheeses. Here’s the full picture of what is involved in a truly homemade life—with the good news that you shouldn’t try to make everything yourself—and how to get the most out of your time in the kitchen. Read more

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Better Homes and Gardens New Cook Book, 15th Edition (Better Homes & Gardens Plaid)

2011-09-23T17:32:00.001-07:00

Better Homes and Gardens New Cook Book, 15th Edition (Better Homes & Gardens Plaid)
by Better Homes & Gardens
(57)

Buy new: ~~$29.95~~ $16.46
90 used & new from $5.30

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Review & Description

The updated and revised 15th edition of America's favorite cookbook

The Better Homes and Gardens New Cook Book has been an American favorite since 1930, selling 40 million copies through fourteen editions. This new 15th Edition is the best yet, with hundreds of all-new recipes and a fresh, contemporary style.

Plenty of new chapters have been added to meet the needs of today's everyday cooks, including new chapters on breakfast and brunch, casseroles, and convenience cooking. 1,000 photos accompany this wide selection of recipes, which cover everything from Pad Thai to a Thanksgiving turkey.

NEW FEATURES: icons that call out fast, healthy, or classic dishes; an expanded and revised chapter on canning and freezing foods; and new chapters on pizza, sandwiches, wraps, and more
Presents more than 1,200 recipes, including 750 brand new to this edition
More than 800 helpful step-by-step, how-to images and photos
New suggestions for personalizing family dinners, new twists on favorite dishes, and plenty of recipes that yield leftovers you can use again in other recipes

Better Homes and Gardens New Cook Book, 15th Edition covers it all! Completely revised, revamped and updated, this is a must for every kitchen.

Product Description

The updated and revised 15th edition of America's favorite cookbook. The Better Homes and Gardens New Cook Book has been an American favorite since 1930, selling 40 million copies through fourteen editions. This new 15th Edition is the best yet, with hundreds of all-new recipes and a fresh, contemporary style.

NEW FEATURES: icons that call out fast, healthy, or classic dishes; an expanded and revised chapter on canning and freezing foods; and new chapters on pizza, sandwiches, wraps, and more
Presents more than 1,200 recipes, including 750 brand new to this edition
More than 800 helpful step-by-step, how-to images and photos
New suggestions for personalizing family dinners, new twists on favorite dishes, and plenty of recipes that yield leftovers you can use again in other recipes

Better Homes and Gardens New Cook Book, 15th Edition covers it all! Completely revised, revamped and updated, this is a must for every kitchen.

Included with your purchase is a 1 year subscription to Better Homes and Gardens® magazine. US Residents only. A $6.13 value. See the Business Reply Card inside the book when you receive your purchase for subscription and refund details.

Recipe Excerpts from Better Homes and Gardens New Cook Book

Italian Polenta Casserole

Fish Tacos

Caramel-Nut Brownie Torte

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The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks

2011-09-23T13:32:00.001-07:00

The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks
by Kathleen Flinn
Release Date: September 29, 2011

Buy new: ~~$26.95~~ $16.90

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Review & Description

The author of The Sharper Your Knife tells the inspiring story of how she helped nine others find their inner cook.

The Kitchen Counter Cooking School is essentially "What Not to Wear" meets Michael Pollan. Inspired by a supermarket encounter with a woman loading up on processed foods, Le Cordon Blue graduate Kathleen Flinn decided to use her recent culinary training to help a group of nine culinary novitiates find their inner cook. These students invited Kathleen into their kitchens where she took inventory of each person's refrigerator, cabinets and eating habits. After kitchen "makeovers" and a series of basic lessons where they learned to wield knives, trust their taste and improve their food choices, the women found a common missing ingredient--confidence. In this new book, Flinn follows these women's journeys and includes practical, healthy tips to boost readers' culinary confidence, strategies to get the most from their grocery dollar and simple recipes to get readers cooking. Read more

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Kosher Revolution: New Techniques and Great Recipes for Unlimited Kosher Cooking

2011-09-23T09:33:00.001-07:00

Kosher Revolution: New Techniques and Great Recipes for Unlimited Kosher Cooking
by Geila Hocherman, Arthur Boehm
Publication Date: September 16, 2011

Buy new: ~~$29.95~~ $19.77
5 used & new from $14.95

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Review & Description

Thanks to the availability of sophisticated kosher ingredients and food-savvy kosher cookbooks, kosher cooks are able to cook any kosher recipe at home. No cookbook, however, has taken the logical next step-to show cooks how to make any recipe kosher with nothing lost in the translation. Kosher Revolution does-with recipes in each chapter arranged from basic to neo-kosher, so as you cook through the book, you'll be building skills and refining techniques. With a handy chart for exchange info at-a-glance, Kosher Revolution promises to breathe new life into your kosher kitchen. Read more

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