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We Found 413 items, sorted in Bestselling order.
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This lighthearted, full-color illustrated gift book balances edible flower history and lore with proper handling and preparation techniques, and more than 50 recipes (from appetizers and drinks to mai…
This lighthearted, full-color illustrated gift book balances edible flower history and lore with proper handling and preparation techniques, and more than 50 recipes (from appetizers and drinks to main dishes and desserts). Eat Your Roses shows us how to look beyond the veggie patch for great food ideas, and check out our flowerbeds.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $18.95. AVAILABLE ONLY WHILE SUPPLIES LAST!
Food is the heart of a Scandinavian home: scrumptious pies, delicate pastries, millions of cookies, and, of course,…
Food is the heart of a Scandinavian home: scrumptious pies, delicate pastries, millions of cookies, and, of course, savory breads. Each country—Denmark, Norway, Sweden, Finland and Iceland—has its specialty and no one goes hungry. In this mouthwatering collection, Beatrice Ojakangas calls on her own Scandinavian heritage and wide-ranging knowledge of baking to produce the definitive cookbook for this rich cultural heritage.
Because Ojakangas stresses ease of preparation, even novice bakers will be able to make filled Danish pastries, Christmas buttermilk rye bread, or a few dozen pepparkakor, better known as gingersnaps. This handy reference highlights Scandinavian traditions too. There are recipes for sweet breads to be served with morning, afternoon, and evening coffee; for trays upon trays of cookies to serve as holiday or everyday treats; and for savory meat-and-vegetable pies.
This newest collection from The Old Farmer’s Almanac features more than 350 delicious recipes that celebrate the flavors of garden-fresh ingredients. Alongside the bushels of tempting recipes are word…
This newest collection from The Old Farmer’s Almanac features more than 350 delicious recipes that celebrate the flavors of garden-fresh ingredients. Alongside the bushels of tempting recipes are words of wisdom for growing, harvesting, preparing and storing vegetables, fruit and herbs as well as choosing the very best ingredients from the marketplace. Cooks and gardeners alike will appreciate the timeless advice that will make this cookbook a favorite for generations to come.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $22.99. AVAILABLE ONLY WHILE SUPPLIES LAST!
The latest word from the nutrition front is that green, leafy vegetables may be our most powerful weapon against ca…
The latest word from the nutrition front is that green, leafy vegetables may be our most powerful weapon against cancer and other diseases of aging. Plus, most dark leaf greens are high in nutrients such as beta-carotene, anti-oxidants, folic acid and fiber.
In Greens Glorious Greens! Johnna Albi and Catherine Walthers, both gourmet natural foods chefs, unlock the mysteries of buying and preparing these delicious vegetables. In an easy-to-use, A-to-Z format, they cover 30 different greens, providing nutritional information and a brief historical profile for each. Plus tips on how to shop for freshness, and how to store, wash, and cut the greens for maximum flavor. Albi and Walthers offer more than 140 ways to turn these nutritional superstars into delicious salads, soups, stews, entrees and sautees. Most dishes are quick and easy, low in fat, and of the scale in terms of nutrients and taste. Any home cook will be delighted with this clear and engaging guide to preparing all the vegetables that are not only good for you, but just plain good.
A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cooking.
In Bette Hagman's three earlier cookbooks, she created recipes for great-tasting food working…
A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cooking.
In Bette Hagman's three earlier cookbooks, she created recipes for great-tasting food working with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies. Knowing from her own hard-earned experience that bread is the greatest loss for those who can't eat wheat, oats, rye or barley, she has experimented with exciting new bean-based flours and has devoted an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads and crackers—a vast array of recipes for the oven or the bread machine—for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life.
Along with dozens of great recipes are: a beginner's guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies.
Home Canning and Preserving instructs readers how to make small-batch preserves, pickles, and more, whether in the summer or winter months, even when fresh produce is not as readily available. Janet C…
Home Canning and Preserving instructs readers how to make small-batch preserves, pickles, and more, whether in the summer or winter months, even when fresh produce is not as readily available. Janet Cooper, who has spent a lifetime finessing the art of small-batch preserving, provides you with step-by-step instructions on how to put by some of your favorite canned and jarred goods. With color photographs and 100 recipes, including orange marmalade, fig jam, six fruit chutney, apple sauce, green tomato relish, and hot mustard, this is the definitive guide—and the perfect gift—for gardeners and home cooks.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $16.95. AVAILABLE ONLY WHILE SUPPLIES LAST!
More and more people are interested in eating well and in un-derstanding where their food comes from. But where do …
More and more people are interested in eating well and in un-derstanding where their food comes from. But where do you start? Organic, free-range, local, or sustainable: the choices can be overwhelming—not to mention expensive.
In Frugavore, Arabella Forge shows that developing a better relationship with food is not as difficult as it may appear. She provides hands-on, practical advice for a new way of living—eating frugally. Learn how to access quality produce straight from the source, re-discover forgotten cooking techniques, create your own kitchen garden (complete with compost and a chicken coop), learn how to stock your pantry well, shop for and cook the most economical cuts of meat and fish, discover local farmers’ markets, community gardens and co-ops, and more! Packed with over 100 recipes for delicious dishes, such as heirloom roasted vegetables, chicken and leek pie, chickpea and rosemary soup, meatloaf with red sauce, minced fish cakes, and minty lemonade, plus resources, tips, and tricks to living and eating well, this is the book for every healthy, modern kitchen.
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…
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.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $20.00. AVAILABLE ONLY WHILE SUPPLIES LAST!
Nothing says "summer" like freshly harvested vegetables grilled to perfection alongside savory meats and plump grilled fruits. The Gardener and the Grill is the grilling guide for gardeners, vegetarians, and "flexitarians" everywhere. It's perfect for those enamored of the powers of the grill—with a little planning, you can eat "grilled" all year long. With seasonal recipes, tips on grilling for preserving, and full-color photography throughout, The Gardener and the Grill is an outstanding seed-to-table guide. Try Fire-Roasted Fava Beans, Plank-Roasted Pear Salad with Blue Cheese and Walnuts, Char-Grilled Baby Summer Squash Pizza, Grilled Pork Tenderloin with Fresh Fig Skewers, Corn Husk Wrapped Salmon, Skewered Strawberry & Marshmallow S'Mores, and much more. Take your next dinner party to the patio with garden-fresh goodness to grill, smoke, plank, and roast to perfection!
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $25.00. AVAILABLE ONLY WHILE SUPPLIES LAST!
Ripe is a different kind of cookbook. Arranged by color, Ripe takes hungry readers and cooking enthusiasts on a stu…
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
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