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181.

THE FOUR SEASON FARM GARDENER'S COOKBOOK

B. Damrosch, E. Coleman
Paperback

Price: $22.95

Barbara Damrosch and Eliot Coleman are America's foremost organic gardeners (and authorities). Damrosch wrote The Garden Primer, and Coleman is the author of the bible for organic gardening, The New O…

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Barbara Damrosch and Eliot Coleman are America's foremost organic gardeners (and authorities). Damrosch wrote The Garden Primer, and Coleman is the author of the bible for organic gardening, The New Organic Grower. Today they form the face of the locavore movement, operating their extraordinary Four Season Farm in Maine. And now they've written the book on how to grow what you eat, and cook what you grow.

The Four Season Farm Gardener's Cookbook is two books in one. It's a complete four-season cookbook with 120 recipes from Damrosch, a master cook as well as master gardener. She shows how to maximize the fruits (and vegetables) of your labors, from Stuffed Squash Blossom Fritters to Red Thai Curry with Fall Vegetables to Hazelnut Torte with Summer Berries.

And it's a step-by-step garden guide that works no matter how big or small your plot, with easy-to-follow instructions and plans for different gardens. It covers size of the garden, nourishing the soil, planning ahead, and the importance of rotating crops ... yes, even in your backyard. And, at the core, you'll find individual instructions on the crops, from the hardy and healthful cabbage family to 14 essential culinary herbs.

Eating doesn't get any more local than your own backyard.

Want to read more? Check out this book review!


182.

AMERICAN GROWN

Michelle Obama
Hardcover

Price: $30.00

In April 2009, first lady Michelle Obama planted a kitchen garden on the White House’s South Lawn. As fresh vegetables, fruit and herbs sprouted from the ground, this White House kitchen garden inspir…

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In April 2009, first lady Michelle Obama planted a kitchen garden on the White House’s South Lawn. As fresh vegetables, fruit and herbs sprouted from the ground, this White House kitchen garden inspired a new conversation all across the country about the food we feed our families and the impact it has on the health and well-being of our children.

Now, in her first book, Mrs. Obama invites you inside the White House kitchen garden and shares its inspiring story, from the first planting to the latest harvest. Hear about her worries as a novice gardener – would the new plants even grow? Learn about her struggles and her joys as lettuce, corn, tomatoes, collards and kale, sweet potatoes, and rhubarb flourished in the freshly tilled soil. American Grown provides an unprecedented behind-the-scenes look at every season of the garden’s growth, with striking original photographs that bring its story to life. Try the unique recipes created by White House chefs and made with ingredients just picked from the White House garden. And learn from the White House garden team about how you can help plant your own backyard, school or community garden.


183.

SIMPLY SATISFYING

Jeanne Lemlin
Paperback

Price: $21.95

Simply Satisfying’s more than 200 seasonal recipes showcase readily available ingredients—particularly fresh vegetables, fruits, grains and beans—as well as straightforward techniques, global influenc…

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Simply Satisfying’s more than 200 seasonal recipes showcase readily available ingredients—particularly fresh vegetables, fruits, grains and beans—as well as straightforward techniques, global influences and, most delectably and rewardingly, robust flavors. Here are Baked Macaroni and Cheese with Cauliflower and Jalapeños, Fragrant Vegetable Stew with Corn Dumplings, Leek Timbales with White Wine Sauce, Baked Eggplant Stuffed with Curried Vegetables ... and for dessert, Raspberry Almond Torte, Rhubarb Cobbler, and Cowboy Cookies. Each inviting dish is simple enough to be part of a weeknight meal and certain to satisfy vegetarians and nonvegetarians alike.

Seasoned author Jeanne Lemlin guides cooks through both everyday and special-occasion cooking by offering 50 menu suggestions. She helps new vegetarians avoid the “plateful of sides” dilemma and gives experienced cooks new ideas for entertaining. And she includes personal tips and a chapter on making “the basics” from scratch.

Whether you are a committed vegetarian or an omnivore who enjoys hearty meatless meals, Simply Satisfying may well become your most reliable, trusted source of recipes to make again and again.


184.

SAVORY PIES

Greg Henry
Paperback

Price: $16.95

Start with your favorite foods. Add zesty spices. Bake inside a buttery, flaky crust. Serve and enjoy your creative, delicious dish, including:

  • Tomato Caprese Tart
  • Braised Short Rib Shepherd's Pie
  • Chicken Pot Pie
  • Asiago Mac 'n' Cheese Pie
  • Duck Confit Taquito Pies
  • Jerk-Spiced Caribbean Meat Patties
  • Bite-Sized Beef Wellingtons
  • Chickpea Samosas with Spicy Mint Sauce
  • Sweet Potato Tarte Tatin
  • Crawfish & Corn Turnovers
  • Chicken & Pistachio Phyllo Triangles
  • Garlic and Rosemary Pizzettes
  • Sausage and Red Pepper Polenta Cobbler
  • Panang Vegetable Curry Pot Pies

Rustic or elegant, pies draw people to the table. Savory Pies is a diverse collection, packed with flavors from around the world. From comforting classics and innovative pastries to delectable hand pies and eye-popping creations, this book presents a treasure trove of gourmet recipes. Featuring stunning full-color photos, complete step-by-step directions, and techniques for the perfect crust every time, Savory Pies shows that making mouthwatering meals sure to please any palate is as easy as pie.


185.

THE NAKED FOODS COOKBOOK

Margaret Floyd, James Barry
Paperback

Price: $21.95

There’s nothing better than taking a bite of a delicious meal you’ve prepared, knowing that each ingredient is helping create a more gorgeous you! Eating “naked” foods—nutrient-dense, additive-free wh…

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There’s nothing better than taking a bite of a delicious meal you’ve prepared, knowing that each ingredient is helping create a more gorgeous you! Eating “naked” foods—nutrient-dense, additive-free whole foods— helps you lose weight and vastly improves the way you look and feel. And with this book, it’s easier than ever to make naturally tasty naked meals you can feel good about eating and serving to others.

Written by Margaret Floyd, author of Eat Naked, and chef to the stars James Barry, The Naked Foods Cookbook includes over 150 gluten-free recipes for simple dishes that bring out the natural flavors and nutrients of fresh, whole foods. The benefits of eating naked are lifelong, and you can start seeing results within the week. So what are you waiting for? It’s time to enjoy the naked foods your body craves. Your body will love you for it, and you will love your body!


186.

THE PRESERVATION KITCHEN

Paul Virant, Kate Leahy
Hardcover

Price: $29.99

The first canning manual and cookbook authored by a Michelin-starred chef and restaurant owner, The Preservation Kitchen reveals a world of endless flavor combinations using revolutionary ideas that b…

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The first canning manual and cookbook authored by a Michelin-starred chef and restaurant owner, The Preservation Kitchen reveals a world of endless flavor combinations using revolutionary ideas that bring homemade preserves deliciously to life. Pairing science with art, Paul Virant presents expert preserving techniques, sophisticated recipes, and seasonal menus inspired by the award-winning fare at his restaurant, Vie, in Western Springs, Illinois.

Imaginative tangy jams, brandied fruits, zesty relishes, cured meats, and sweet and savory conserves are the focus of the first half of this book, while seasonal menus pairing these preserves with everything from salads and cocktails to poached fish and braised meat compose the second. Brandied Cherries used in Cherry Clafoutis, or as a garnish for the Beer-Jam Manhattan, are a sweet reminder of the summer harvest. And the Chicken Fried Steak with Smoked Spring Onion Relish anticipates warmer days when you’re still deep in winter. Alongside recipes and menus, Virant draws on his extensive technical knowledge and experience to provide detailed and comprehensive guidelines for safe canning practices, testing pH, pressure canning, water bath processing, and storing. But no matter how precise the science, Virant never forgets the art in each handcrafted preserve and thoughtfully developed recipe. His unique approach re-imagines seasonal eating by harmonizing opposite or unusual partnerships: the brightness of summer fruit may be tempered with the earthiness of meats and winter produce, or the delicacy of spring vegetables might be enriched by the robust herbs and spices more typical of fall. The Preservation Kitchen not only demonstrates and instructs, it encourages and explores the limitless possibilities of capturing the seasons in a jar.


187.

THE MEAT LOVER'S MEATLESS CELEBRATIONS

Kim O'Donnel
Paperback

Price: $18.99

Kim O’Donnel knows meat eaters. In fact, she is one. As a voice for the Meatless Monday campaign, she’s been cooking up delicious you-won’t-miss-the-meat fare for the vegetarian-curious-but-vegan’s-to…

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Kim O’Donnel knows meat eaters. In fact, she is one. As a voice for the Meatless Monday campaign, she’s been cooking up delicious you-won’t-miss-the-meat fare for the vegetarian-curious-but-vegan’s-too-crazy crowd. With a focus on holidays (or any celebration), O’Donnel’s versatile recipes ensure that eaters of all dietary stripes will leave the table satisfied. Cast aside those fears of cardboard tofurkey and gray starches. Instead, revel in dishes that inspire, surprise and are so tasty, “meatless” is an afterthought (with allergy- and animal- free options, to boot).


188.

PRESERVING WITH POMONA'S PECTIN

Allison Carroll Duffy
Paperback

Price: $21.99

If you've ever made jam or jelly at home, you know most recipes require more sugar than fruit-often 4 to 7 cups!-causing many people to look for other ways to preserve more naturally and with less sug…

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If you've ever made jam or jelly at home, you know most recipes require more sugar than fruit-often 4 to 7 cups!-causing many people to look for other ways to preserve more naturally and with less sugar. Pomona's Pectin is the answer to this canning conundrum. Unlike other popular pectins, which are activated by sugar, Pomona's is a sugar- and preservative-free citrus pectin that does not require sugar to jell. As a result, jams and jellies can be made with less, little or no sugar at all and also require much less cooking time than traditional recipes, allowing you to create jams that are not only healthier and quicker to make, but filled with more fresh flavor! If you haven't tried Pomona's already (prepare to be smitten!), you can easily find the pectin at your local natural foods store, Williams-Sonoma, or online.

In this first official Pomona's Pectin cookbook, you'll learn how to use this revolutionary product and method to create marmalades, preserves, conserves, jams, jellies and more. From sweet offerings like Maple, Vanilla and Peach Jam to savory favorites like Red Pepper and Jalapeno Chutney, you'll find endless combinations sure to delight all year round!


189.

TOMATOES

Miriam Rubin
Hardcover

Price: $19.00

In Tomatoes, a Savor the South cookbook, Miriam Rubin gives this staple of Southern gardens the passionate portrait it deserves. She explores the tomato's rich history in Southern culture while inspir…

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In Tomatoes, a Savor the South cookbook, Miriam Rubin gives this staple of Southern gardens the passionate portrait it deserves. She explores the tomato's rich history in Southern culture while inspiring home cooks to fully enjoy these summer fruits in all their glorious variety. Rubin, a prominent food writer and tomato connoisseur, provides 50 vibrant recipes as well as wisdom about how to choose tomatoes and which tomato is right for which dish. Tomatoes includes recipes that celebrate the down-home, inventive and contemporary, such as Stand-over-the-Sink Tomato Sandwiches, Spiced Green Tomato Crumb Cake, Green Tomato and Pork Tenderloin Biscuit Pie, and Tomato and Golden Raisin Chutney. Rubin also offers useful cooking tips; lively lessons on history, cultivation and preserving; and variations for year-round enjoyment of the tomato.


190.

SALTY SNACKS

Cynthia Nims
Paperback

Price: $16.99

This collection of seventy-five recipes for veggie chips, cheese straws, toasted nuts, pita chips, herb crackers, savory cookies, and snack mixes puts a fresh, crunchy spin on homemade nibbles.

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This collection of seventy-five recipes for veggie chips, cheese straws, toasted nuts, pita chips, herb crackers, savory cookies, and snack mixes puts a fresh, crunchy spin on homemade nibbles.
So broaden your horizons beyond microwave popcorn and bagged chips to include inventive snacks like Roasted Chickpeas with Sumac, Coconut Crisps with Basil and Chiles, Salami Chips with Grainy Mustard Dip, Stilton and Walnut Pinwheels, and more.

Indeed, with all the excess sodium and hidden preservatives in prepackaged foods, it’s smart as well as delicious to make your own savory bites from scratch. Nutritious offerings like Parsnip and Carrot Chips, gluten-free recipes like Cumin Lentil Crackers, and the option to customize the amount of added salt (or alternative spices and sprinklings) will appeal to snackers of every stripe. Perfect for cocktail parties, after-school snack time, or anytime you need a nosh, this collection’s easy techniques and exotic flavors are sure to delight anyone with a “salty tooth.”

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