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121.

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.

122.

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.

123.

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.

124.

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.

125.

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.

126.

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.

127.

FOOD RULES: AN EATER'S MANUAL

Michael Pollan
Hardcover

Price: $23.95

Michael Pollan's definitive compendium, Food Rules, is here brought to colorful life with the addition of Maira Kalman's beloved illustrations.

This brilliant pairing is rooted in Pollan'…

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Michael Pollan's definitive compendium, Food Rules, is here brought to colorful life with the addition of Maira Kalman's beloved illustrations.

This brilliant pairing is rooted in Pollan's and Kalman's shared appreciation for eating's pleasures, and their understanding that eating doesn't have to be so complicated. Written with the clarity, concision, and wit that is Pollan's trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating wisely. Kalman's paintings remind us that there is delight in learning to eat well.

The hardcover Pollan-Kalman collaboration will be the Food Rules edition that families will pass down for posterity, sharing lessons for eating healthfully - and joyfully - for all their lives.

128.

GLUTEN-FREE 101

Perrin Davis
Paperback

Price: $19.95

The 101 series expands with an all-new everything-you-need-to-know guide to making gluten-free meals. This cookbook features 101 delicious, diverse, and accessible recipes, all of which have been thor…

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The 101 series expands with an all-new everything-you-need-to-know guide to making gluten-free meals. This cookbook features 101 delicious, diverse, and accessible recipes, all of which have been thoroughly kitchen tested. Gluten-Free 101 also features a simple, contemporary-looking design that's as practical as it is elegant, with measures calculated using both traditional and metric quantities. Scattered throughout are beautiful full-color photographs that enhance each books utility and visual appeal. These practical, hands-on kitchen resources also look great on the kitchen bookshelf--and because their durable flexi-binding is sewn, they are extremely easy to keep open and lay flat on your kitchen counter while you're cooking from their pages. Every home cook can appreciate how a life-flat binding makes a cookbook much easier to use!

Gluten-Free 101 starts off with a detailed introduction that covers the basics of gluten-free and provides plenty of helpful how-tos, insider tips, and keys to best results. The idea is to provide everything a reader needs to know in order to make these recipes successfully. The 101 recipes included feature a breadth of different dishes drawn from a wide range of culinary traditions, all of them featuring clear, straightforward directions, and all of them delicious. The 101 series is perfect both for beginners and more experienced cooks looking to broaden their kitchen horizons.

129.

THE ART OF FERMENTATION

Sandor Ellix Katz
Paperback

Price: $39.95

With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more…

The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentatio…

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With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more…

The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.

With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.

130.

PUTTING FOOD BY

Hertzberg, Greene, Vaughan
Paperback

Price: $17.00

For more than 30 years, Putting Food By has been the go-to-resource for preserving foods - from fruit and vegetables, to meat and seafood. Now, this essential volume has been updated to reflect the la…

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For more than 30 years, Putting Food By has been the go-to-resource for preserving foods - from fruit and vegetables, to meat and seafood. Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources. Whether motivated by economics or the desire to capture the taste of local, seasonal food at its peak, home cooks have made preserving today's hottest food trend. There are many books on canning, but Putting Food By stands out as the classic that has stood the test of time.

  • Covers canning, freezing, salting, smoking, drying, and root cellaring
  • Includes mouthwatering recipes for pickles, relishes, jams, and jellies

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