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We Found 162 items, sorted in Bestselling order.

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121.

HARVEST TO HEAT

Darryl Estrine/K. Kochendorfer
Hardcover

Price: $22.53

CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $40.00. AVAILABLE ONLY WHILE SUPPLIES LAST!

Now more than ever, Americans are giving careful thought to where their food comes from. And farmers, formerly anon…

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CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $40.00. AVAILABLE ONLY WHILE SUPPLIES LAST!

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.

122.

VEGETARIAN ENTREES THAT WON'T LEAVE YOU HUNGRY

Lukas Volger
Paperback

Price: $6.67

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 …

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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 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.

123.

VERY FOND OF FOOD

Sophie Dahl
Herbal Supplements

Price: $29.99

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…

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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.

124.

THE GOOD EGG

Marie Simmons
Paperback

Price: $15.00

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 remark…

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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 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.

125.

THE PERFECT EGG COOKBOOK

Alex Barker
Paperback

Price: $17.99

An easy-to-follow guide to cooking with eggs, including all the basic techniques and information on buying and storing.

126.

RUHLMAN'S TWENTY: TECHNIQUES 100 RECIPES A COOK'S MANIFESTO

Michael Ruhlman
Hardcover

Price: $40.00

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 …

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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.

127.

THE JOY OF COOKING

Rombauer, Becker
Hardcover

Price: $35.00

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…

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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.

128.

EATING LOCAL

Janet Fletcher
Herbal Supplements

Price: $35.00

In the visually stunning yet practical cookbook Eating Local, author Janet Fletcher and the kitchen experts at Sur La Table not only show you how to use more fresh ingredients in your everyday cooking…

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In the visually stunning yet practical cookbook Eating Local, author Janet Fletcher and the kitchen experts at Sur La Table not only show you how to use more fresh ingredients in your everyday cooking, they also bring you closer to the family farms where the ingredients are grown and to the idealistic people who grow them.

With 150 recipes featuring a wide range of fresh ingredients, Eating Local also highlights 10 community supported agriculture projects around the country. These progressive farms provide inspiration for all who want to cook more wholesome meals using ingredients from their own foodshed.

129.

QUINOA CUISINE

Jessica Harlan/Kelley Sparwass
Paperback

Price: $16.95

THE SUPERFOOD MADE SUPER-DELICIOUS

You know quinoa is easy to make and good for you. Now with this book, you will discover how to make palate-pleasing quinoa creations. From imaginative sa…

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THE SUPERFOOD MADE SUPER-DELICIOUS

You know quinoa is easy to make and good for you. Now with this book, you will discover how to make palate-pleasing quinoa creations. From imaginative salads and tasty soups to flavorful entrées and decadent desserts, Quinoa Cuisine guides you step-by-step to make recipes like:

  • Pumpkin Waffles
  • Quinoa Waldorf Salad
  • Thai Summer Rolls
  • Lentil-Quinoa Cheeseburgers
  • Stuffed Squash Blossoms
  • Two-Bean Quinoa Chili
  • Chile Rellenos
  • Quinoa Polenta
  • Stuffed Artichokes with Garlic-Lemon Aioli
  • Grilled Quinoa Pizza
  • Quinoa Pie Crust
  • Triple-Chocolate Bundt Cake
Quinoa Cuisine includes helpful icons identifying vegetarian, gluten-free and kid-friendly options. It also gives easy ways to incorporate fresh seasonal ingredients into the dishes. Using white, red and black quinoa, as well as quinoa flour and flakes, this book is the ultimate guide to enjoying tasty dishes packed with more protein, amino acids and nutrients.

130.

FOOD IN JARS

Marisa McClellan
Hardcover

Price: $23.00

Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutney…

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Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more.

Sample some Apricot Jam and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer; Dilly Beans and Spicy Pickled Cauliflower ring in the fall, while Three-Citrus Marmalade and Cranberry Ketchup are the harbingers of winter.

Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan’s childhood make for a read as pleasurable as it is delicious; her home-canned food—learned from generations of the original “foodies”—feeds the soul as well as the body in more than 100 recipes.

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