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181.

LARD: Cooking with Your Grandmother's Secret Ingredient

Editors of GRIT Magazine
Paperback

Price: $24.99

Using lard in cooking dates at least as far back as the 1300s. It is prized by pastry chefs today, and it is an excellent cooking fat because it burns at a very high temperature and tends not to smok…

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Using lard in cooking dates at least as far back as the 1300s. It is prized by pastry chefs today, and it is an excellent cooking fat because it burns at a very high temperature and tends not to smoke as heavily as many other fats and oils do. Rediscovered along with other healthful animal fats in the 1990s, lard is once again embraced by chefs and enlightened health-care professionals and dietitians.

Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient offers you the opportunity to cook like your grandmother, while incorporating good animal fat into your diet once again. Lard is the key to the wonders that came from Grandma's kitchen, and with lard, you can turn out stellar Beef Wellington, Bierocks, or crispy Southern Fried Chicken. Serving your family the 150 treats you enjoyed in your younger days when you visited your grandparents' farm is as easy as flipping a page in this great cookbook. Try your hand at creating fluffy Grandma's Homemade Biscuits, tasty Spanish Corn Bread, delectable Fried Okra, sweet Chocolate Kraut Cake, a Perfect Pastry piecrust for a delicious Butterscotch Peach Pie, or Rhubarb Dumplings.

You will never regret adding Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient to your cookbook collection. Don't be afraid to bring a little lard back to the table; your taste buds will be glad you did.

182.

RIPE: A FRESH, COLORFUL APPROA

Cheryl Sternman Rule
Hardcover

Price: $25.00

Ripe is a different kind of cookbook. Arranged by color, Ripe takes hungry readers and cooking enthusiasts on a stunning visual tour of product, from the extremely approachable to the somewhat exotic.…

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Ripe is a different kind of cookbook. Arranged by color, Ripe takes hungry readers and cooking enthusiasts on a stunning visual tour of product, from the extremely approachable to the somewhat exotic. Lighthearted stories, spectacular photographs, and simple ingredient combinations tempt and inspire you by appealing to your senses, and your sense of play. With 150 photographs and 75 delicious recipes organized by color, Ripe celebrates the visual beauty and culinary potential in all fruits and vegetables.

Red: Beets, Cherries, Pomegranates, Radicchio, Rhubarb
Orange: Apricots, Kumquats, Nectarines, Persimmon, Yams
Yellow: Bananas, Corn, Lemons, Squash Blossoms
Green: Artichokes, Avocadoes, Fava Beans, Honeydew, Kale, Zucchini
Purple and Blue: Eggplant, Figs, Plums, Blackberries, Blueberries
White: Bosc Pears, Coconut, Jicama, Parsnips, Potatoes

183.

THE COMPLETE ALLERGY-FREE COMFORT FOODS COOKBOOK

Elizabeth Gordon
Hardcover

Price: $24.95

Since her own allergy diagnosis and the creation of her baking business, people consistently turn up their noses and ask Elizabeth Gordon: "Well then, what do you eat People newly diagnosed with food allergies often ask themselves the same thing. And the foods they miss most? Their childhood favorites. The Complete Allergy-Free Comfort Foods Cookbook outlines entrée, sides, and desserts that hark back to simpler times.

This book brings such time-honored foods and flavors back into the lives of those with the most common food allergies and sensitivities- those with celiac disease or lactose and/or soy intolerance, and those following a gluten-free or casein-free diet, as well as those allergic to eggs and/or nuts. Its more than 100 delicious recipes are easy enough to make any night of the week. They include: Banana Bread, Buffalo Wings, Chicken Soft Tacos, Shredded Pork Sandwiches, Risotto Primavera, Pizza, Rosemary Smashed Potatoes, Twinkies, and Chocolate Chip Cookies.

About the Author Elizabeth Gordon is the author of Allergy-Free Desserts and the owner of the online gluten, dairy, soy, nut and egg-free bakery, Betsy & Claude Baking Co. A full-time mother and formerly an eating disorder therapist, Elizabeth has appeared on The Doctors and her work has been featured in many national media outlets, such as SELF magazine. Visit her at myallergyfreelifestyle.com.

184.

BREAD: A GLOBAL HISTORY

William Rubel
Paperback

Price: $18.00

It is difficult to think of a food more basic, more essential, and more universal than bread. Common to the diets of both the rich and the poor, bread is one of our oldest foods. Loaves and rolls have…

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It is difficult to think of a food more basic, more essential, and more universal than bread. Common to the diets of both the rich and the poor, bread is one of our oldest foods. Loaves and rolls have been found in ancient Egyptian tombs, and wheat has been found in pits where human settlements flourished 8,000 years ago. Many anthropologists argue that the ability to sow and reap cereals, the grains necessary for making bread, could be one of the main reasons why man settled in communities, and even today the concept of “breaking bread together” is a lasting symbol of the uniting power of a meal.

Bread is an innovative mix of traditional history, cultural history, travelogue, and cookbook. William Rubel begins with the amazing invention of bread approximately 20,000 years ago in the Fertile Crescent and ends by speculating on the ways in which cultural forces and advances in biotechnology may influence the development of bread in the twenty-first century. Rubel shows how simple choices, may be responsible for the widespread preference for wheat over other bread grains and for the millennia-old association of elite dining with white bread. He even provides an analysis of the different components of bread, such as crust and crumb, so that readers may better understand the breads they buy. With many recipes integrated with the text and a glossary covering 100 breads, Bread goes well beyond the simple choice of white or wheat.

Here, general readers will find an approachable introduction to the history of bread and to the many forms that bread takes throughout the world, and bread bakers will discover a history of the craft and new ways of thinking that will inspire experimentation.

185.

BEAN BY BEAN: A COOKBOOK

Crescent Dragonwagon
Paperback

Price: $15.95

Has there ever been a more generous ingredient than the bean? Down-home, yet haute, soul-satisfyingly hearty, valued, versatile deeply delectable, healthful, and inexpensive to boot, there's nothing a bean can't do—and nothing that Crescent Dragonwagon can't do with beans. From old friends like chickpeas and pintos to rediscovered heirloom beans like rattlesnake beans and teparies, from green beans and fresh shell beans to peanuts, lentils, and peas, Bean by Bean is the definitive cookbook on beans. It's a 200-plus recipe cornucopia overflowing with information, kitchen wisdom, lore, anecdotes, and a zest for good food and good times.

Consider the lentil, to take one example. Discover it first in a delicious slather, Lentil Tapenade. Then in half a dozen soups, including Sahadi's Lebanese Lentil Soup with Spinach, Kerala-Style Dahl, and Crescent's Very, Very Best Lentil, Mushroom & Barley Soup. It then turns up in Marinated Lentils De Puy with Greens, Baked Beets, Oranges & Walnuts. Plus there's Jamaica Jerk-Style Lentil-Vegetable Patties, Ethiopian Lentil Stew, and Lentil-Celeriac Skillet Sauce. Do the same for black beans—from Tex-Mex Frijoles Dip to Feijoada Vegetariana to Maya's Magic Black Beans with Eggplant & Royal Rice. Or shell beans—Newly Minted Puree of Fresh Favas, Baked Limas with Rosy Sour Cream, Edamame in a Pod. And on and on—from starters and soups to dozens of entrees. Even desserts: Peanut Butter Cup Brownies and Red Bean Ice Cream.

186.

THE FRESH EGG COOKBOOK

Jennifer Trainer Thompson
Paperback

Price: $14.95

Fresh-from-the-chicken eggs are increasingly available everywhere, offering great nutrition and unbeatable flavor. Whether you’re collecting your eggs from a backyard coop or buying them at farmers’ m…

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Fresh-from-the-chicken eggs are increasingly available everywhere, offering great nutrition and unbeatable flavor. Whether you’re collecting your eggs from a backyard coop or buying them at farmers’ markets and local farms, Jennifer Trainer Thompson has 101 delicious recipes to help you make the most of them. She includes a wealth of breakfast favorites with new twists, from the perfect soft-boiled egg to French toast, omelets, eggs Florentine, and huevos rancheros. Fresh eggs shine in classic dishes such as Caesar salad, spaghetti carbonara, eggnog, deviled eggs, and homemade mayonnaise. And you’ll love Thompson’s creative recipes for every meal of the day, from smoothies and appetizers to casseroles and stews.

187.

THE HAPPY HERBIVORE COOKBOOK

Lindsay S. Nixon
Paperback

Price: $19.95

Vegan chef of one of the top 50 food blogs on the Web, HappyHerbivore.com, Lindsay S. Nixon, shares recipes each month with hundreds of thousands of her followers, showing that a vegan diet is not onl…

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Vegan chef of one of the top 50 food blogs on the Web, HappyHerbivore.com, Lindsay S. Nixon, shares recipes each month with hundreds of thousands of her followers, showing that a vegan diet is not only healthy but delicious, too.

Now, Nixon combines some of her tastiest recipes in The Happy Herbivore Cookbook, each made with no added fats, using only whole, plant-based foods. It’s easy to make great food at home using the fewest number of ingredients and ones that can easily be found at any store, on any budget.

The Happy Herbivore Cookbook includes:

  • A variety of recipes from quick and simple to decadent and advanced
  • Helpful hints and cooking tips, from basic advice such as how to steam potatoes to more specific information about which bread, tofu, or egg replacer works best in a recipe
  • An easy-to-use glossary demystifying any ingredients that may be new to the reader
  • Healthy insight: Details on the health benefits and properties of key ingredients
  • Pairing suggestions with each recipe to help make menu planning easy and painless
  • Allergen-free recipes, including gluten-free, soy-free, corn-free and sugar-free
With a conventionally organized format; easy-to-follow, step-by-step instructions; nutritional analyses, colorful photographs; funny blurbs at the beginning of each recipe; helpful tips throughout; and chef's notes suggesting variations for each dish, even the most novice cook will find healthy cooking easy—and delicious!

188.

ARTISAN BREADS

Jan Hedh
Herbal Supplements

Price: $24.95

In this beautifully photographed book, master baker Jan Hedh teaches us the basics for baking delicious artisan breads right in our own ovens. Hedh offers a cookbook full of recipes for all occasions—…

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In this beautifully photographed book, master baker Jan Hedh teaches us the basics for baking delicious artisan breads right in our own ovens. Hedh offers a cookbook full of recipes for all occasions—from daily loaves for sandwiches to delectable sweet breads for special occasions. This cookbook includes master tips on how to bake bread for maximum taste and aroma, the proper way to knead dough, the type of flour to use, and the correct baking time and oven temperature. With his wide breadth of recipes from all over the world—including Italian, French, Swiss, German, Arabic, and of course Swedish breads—this book is a must-have for all those who love to bake.

189.

THE VENISON COOKBOOK

Kate Ficuccia
Herbal Supplements

Price: $19.95

Among hunters and non-hunters alike, venison has found a hungry audience. It’s a healthy, low-fat alternative to beef, with only 3.6 grams of fat per 4-ounce serving. Collected here are 150 delicious …

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Among hunters and non-hunters alike, venison has found a hungry audience. It’s a healthy, low-fat alternative to beef, with only 3.6 grams of fat per 4-ounce serving. Collected here are 150 delicious venison recipes that run the gamut from down-home favorites to gourmet delights.

Learn to make tasty dishes, such as: venison carpaccio with mustard sauce; mushrooms with venison stuffing; venison filet wellington; wild game lasagna italiano; deer camp casserole; venison meatball stew; and many more. With color photographs, stories, and tips from the author, The Venison Cookbook is both an entertaining read and an indispensable reference tool for any hunter’s kitchen.

190.

THE LODGE CAST IRON COOKBOOK

The Lodge Company
Paperback

Price: $24.95

Cast iron cooking has always been a kitchen favorite with its even heating, great heat retention and its flexibility to go outdoors and grill or cook over an open fire.

And now with The L…

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Cast iron cooking has always been a kitchen favorite with its even heating, great heat retention and its flexibility to go outdoors and grill or cook over an open fire.

And now with The Lodge Cast Iron Cookbook, every cook will learn the simple, savory secrets of cast iron cookery. From the kitchens of Lodge, America’s leading manufacturer of cast iron cookware, this unique cookbook offers over 200 mouth-watering recipes. The delectable dishes range from breakfast specials to the secrets of great fried food.

Inside the book you will find:

  • Over 200 delicious, classic recipes all made in cast-iron
  • Over 200 big, beautiful four-color photos
  • Cast Iron Memories—historical and allegorical sidebars highlighting cast-iron recipe memories from cooks around the country
  • Crazy for Cast Iron—covers all things cast-iron from the history of Lodge Manufacturing to types of pots and pans, care of cast-iron, basics of outdoor cookery, what NOT to cook in cast-iron, and how to renew neglected hand-me-down pan
  • Stand-alone sidebars such as How to Make a Roux and Basics of Campfire Cooking

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