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THE BACKYARD SHEEP
THE HAPPY HERBIVORE COOKBOOK
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CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $20.00. AVAILABLE ONLY WHILE SUPPLIES LAST!
Vegan food has come a long way in the past decade. The once ubiquitous dry, packaged veggie burger is no longer the poster child for an animal-free diet. It has evolved into a creative, sophisticated cuisine touted by the likes of Food & Wine magazine. Long at the fore of vegan blogging and cooking, Dreena Burton has been known for making healthy taste delicious. Let Them Eat Vegan! distills more than fifteen years of recipe development that emphasize unrefined, less-processed ingredients--no white flour or white sugar, but instead whole-grain flours, natural sweeteners, raw foods, and plenty of beans 'n greens. There’s no relying on meat analogues here, either--just hearty, healthy food that looks and tastes great. As the mother of three young girls, Burton always keeps their nutrition--and taste buds--in mind. From the simplest comfort foods like Warm "Vegveeta" Cheese Sauce to the more sophisticated Anise-and Coriander-Infused Orange Lentil Soup, these recipes will delight and inspire even the pickiest eaters and provide lifelong vegans with the innovative, wholesome recipes they’ve always wanted.
Never settle for store-bought pastries and breads again! With Baking Artisan Pastries and Breads as your guide, your day can begin with hearty, delicious treats -- baked fresh from your own oven. Be…
Never settle for store-bought pastries and breads again! With Baking Artisan Pastries and Breads as your guide, your day can begin with hearty, delicious treats -- baked fresh from your own oven. Begin with a few everyday ingredients and a hankering for home baking, and you end up with a kitchen full of artisan-quality muffins, scones, quick breads, donuts, and more.
From Mixed-Berry Muffins that are ready within the hour to Chocolate Croissants and decadent Lemon Brioche Donuts, this book meets all your pastry and bread baking needs. Along the way you'll learn how to select kitchen equipment, choose high-quality ingredients, and master mixing and shaping techniques.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $29.95. AVAILABLE ONLY WHILE SUPPLIES LAST!
At last—a cookbook of pleasure, not compromise, for those with food intolerances
It’s estimated that n…
At last—a cookbook of pleasure, not compromise, for those with food intolerances
It’s estimated that nearly 1 in 3 North Americans is lactose-intolerant and that 1 in 133 is gluten-intolerant, although many of these people remain undiagnosed. For those who do find out, the resulting dietary adjustments have traditionally been about restriction, denial, and deprivation. All these compromises drain the pleasure from eating.
Now, legendary food maven Barbara Kafka comes to the rescue with a complete soup-to-nuts cookbook full of great food that you can enjoy every day. Barbara’s own intolerances, dormant since childhood, returned five years ago, and—as someone who was already intolerant of bad food, ersatz ingredients, and poor cooking—she rose to the challenge of being gluten- and lactose-intolerant with this collection of 300 recipes. They get you to crispy without resorting to breading or flour coatings, offer silkiness and richness without dairy, and feature luxurious textures in sauces and soups without flour or butter.
Thanks to the creativity of Barbara Kafka, you can say good-bye to the blandest of diets and indulge in such delights as Chicken with Chervil Sauce, Roasted Salmon with Dill Sauce, Cannellini and Mushroom Soup, Corn Relish, and Asian Noodle Salad. The Intolerant Gourmet contains an enormous range of dishes that fit into many cherished culinary traditions (Asian, French, American, Italian, etc.). Each delicious recipe will satisfy anyone at the dinner table, whether intolerant or not.
The book also features tools such as a guide to gluten-free pastas and a comprehensive section on starches—their assets and detriments, the basic methods for preparing them, and the best ways of serving them. All is presented with insight and irrepressible wit (of her Simple Rib Roast, for instance, Barbara writes ,“My roast is rare, but no Saxon pillage”). The result is an indispensable reference tool, ideal for lovers of good food in search of an all-inclusive approach to cooking.
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Now more than ever, Americans are giving careful thought to where their food comes from. And farmers, formerly anon…
Now more than ever, Americans are giving careful thought to where their food comes from. And farmers, formerly anonymous suppliers of bounty, are proving an inspiration to chefs everywhere. This book celebrates the collaboration between farmer and chef -- and the journey from land to table. Readers are invited along to visit the men and women who grow, herd, ranch, and create artisanal foods that supply the finest restaurant chefs in the country.
Harvest to Heat explores this dynamic relationship and paints beautiful portraits of these often unheralded people, even while it offers up a bounty of never before published, easy to cook recipes -- 100 in all. It will encourage readers to think fresh first and buy food locally, as well as motivate them to cook with the confidence of a four-star chef.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $17.95. AVAILABLE ONLY WHILE SUPPLIES LAST!
Vegetarian Entrées That Won't Leave You Hungry solves the riddle that challenges countless cooks every night: What …
Vegetarian Entrées That Won't Leave You Hungry solves the riddle that challenges countless cooks every night: What can I make besides pasta, a stir-fry or a veggie burger-with readily available ingredients and without too much fuss-for a filling and flavorful vegetarian main course?
The 70 main-course recipes here are as wonderfully varied and delicious as those in Lukas Volger's first book, Veggie Burgers Every Which Way. Yet this is food that can be made every day: from pantry and refrigerator staples (such as grains, beans, noodles, eggs and tofu) to a wide variety of fresh, seasonal produce that will give you tasty options all year round!
Break free of your old dinner routine with easy entrées that coordinate with the seasons,(such as Summer Squash Gratin and Butternut Squash and Brussels Sprouts Galette), recipes that draw on Asian cuisines (Classic Pad Thai and Kimchi Stew), and inventions that transform everyday ingredients into appealing new flavor combinations (Curried Potato Crepe Stack). With Vegetarian Entrées That Won't Leave You Hungry, you'll never be at a loss for a new dish for dinner.
Also included are recipes for flavor enhancers and finishing touches (such as croutons, caramelized onions, roasted garlic, pestos, kimchi and more) and more than 15 informative features on vegetarian kitchen essentials (including "Five Salad Dressings," "Five Easy Desserts," "Cooking for One" and "Hosting a Dinner Party").
With more than 60 color photos, dozens of variations, "group activity alerts" and helpful sidebars on finer points (such as perfecting fragrant jasmine rice, homemade paneer, and tofu marinades), Vegetarian Entrées That Won't Leave You Hungry is an indispensable companion for fans of vegetarian main dishes.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $29.99 AVAILABLE ONLY WHILE SUPPLIES LAST!
A stylish and charming cookbook from a rising food star that interweaves personal anecdotes about food and the good …
A stylish and charming cookbook from a rising food star that interweaves personal anecdotes about food and the good life with 100 simple and appealing seasonal recipes.
Bestselling author Sophie Dahl offers up 100 wholesome recipes for health-minded home cooks who yearn for a bit of indulgence in her gorgeous second cookbook. Favoring natural sweeteners, minimal meat, and abundant produce, these dishes satisfy yet never feel ascetic. Recipes ranging from Roasted Pumpkin with Sautéed Greens and Toasted Cumin Dressing to Rhubarb Rice Pudding are organized seasonally, and the book finishes with a full chapter of luscious desserts. But the recipes are only part of the story--Sophie’s food-filled memories and musings on the good life make this a book to treasure for its writerly charms as much as for its advice in the kitchen.
Very Fond of Food will enchant the eye with evocative photography and whimsical drawings; inspire the mind with witty recollections on family, travel, and romance; and captivate the palate with recipes that comfort body and soul. Sophie Dahl invites you into a delightful world where every meal is a story, and there’s always an excuse for cake.
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In the words of celebrated food writer M.F.K. Fisher, "eggs have been massacred for as long as people knew about pot…
In the words of celebrated food writer M.F.K. Fisher, "eggs have been massacred for as long as people knew about pots and pans.” Author Marie Simmons helps frustrated home cooks warm up to this remarkable ingredient and master it in The Good Egg. Beginning with the basics, such as how to make perfect scrambled eggs, and continuing on to sandwiches, soups, pastas, quiches, soufflés, and delectable meringues and cakes, this indispensable cookbook restores eggs to their golden glory with more than 200 recipes that illustrate how versatile and delicious eggs can be.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $17.99 AVAILABLE ONLY WHILE SUPPLIES LAST!
An easy-to-follow guide to cooking with eggs, including all the basic techniques and information on buying and stori…
An easy-to-follow guide to cooking with eggs, including all the basic techniques and information on buying and storing.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $40.00 AVAILABLE ONLY WHILE SUPPLIES LAST!
Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of…
Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman. Twenty distills Ruhlman's decades of cooking, writing, and working with the world s greatest chefs into 20 essential ideas from ingredients to processes to attitude that are guaranteed to make every cook more accomplished. Whether cooking a multi-course meal, the juiciest roast chicken, or just some really good scrambled eggs, Ruhlman reveals how a cook's success boils down to the same 20 concepts. With the illuminating expertise that has made him one of the most esteemed food journalists, Ruhlman explains the hows and whys of each concept and reinforces those discoveries through 100 recipes for everything from soups to desserts, all detailed in more than 300 photographs. Cooks of all levels will revel in Ruhlman's game-changing Twenty.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $35.00 AVAILABLE ONLY WHILE SUPPLIES LAST!
Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called…
Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking. Today, nine revisions later, the Joy of Cooking has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis.
Ethan Becker, Irma's grandson, leads the latest generation of JOY, still a family affair, into the twenty-first century with a 75th anniversary edition that draws upon the best of the past while keeping its eye on the way we cook now.
JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales.
This edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over 30 years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, sauté, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating -- as well as a large dose of common sense.
This edition restores the personality of the book, reinstating popular elements such as the grab-bag Brunch, Lunch, and Supper chapter and chapters on frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, and freezing foods. Fruit recipes bring these favorite ingredients into all courses of the meal, and there is a new grains chart. There are even recipes kids will enjoy making and eating, such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the ever-popular Pizza.
In addition to hundreds of brand-new recipes, this JOY is filled with many recipes from all previous editions, retested and reinvented for today's tastes.
This is the JOY for how we live now. Knowing that most cooks are sometimes in a hurry to make a meal, the JOY now has many new dishes ready in 30 minutes or less. Slow cooker recipes have been added for the first time, and Tuna Casserole made with canned cream of mushroom soup is back. This JOY shares how to save time without losing flavor by using quality convenience foods such as canned stocks and broths, beans, tomatoes, and soups, as well as a wide array of frozen ingredients.
As always, JOY grows with the times: this edition boasts an expanded Vegetables chapter, including instructions on how to cook vegetables in the microwave, and an expanded baking section.
This all-new, all-purpose anniversary edition of the Joy of Cooking offers endless choice for virtually every occasion, situation, and need, from a 10-minute stir-fry on a weekday night to Baby Back Ribs and Grilled Corn in the backyard, or a towering Chocolate Layer Cake with Chocolate Fudge Frosting and Homemade Vanilla Ice Cream. JOY will show you the delicious way just as it has done for countless cooks before you.
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