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91.

MEDITERRANEAN COOKING

Pamela Clark
Hardcover

Price: $19.95

Food is key to the relaxed and healthy way of life in the Mediterranean, a region that offers us a stunning variety of delicious dishes to enjoy. Mixing traditional classics with inspired contemporary…

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Food is key to the relaxed and healthy way of life in the Mediterranean, a region that offers us a stunning variety of delicious dishes to enjoy. Mixing traditional classics with inspired contemporary variations, this tempting collection includes all those you would expect (vegetable dips and mezze, fresh salads and sides, tagines, kebabs, and roasts) as well as others that could become your new favorites. With more than 150 beautiful color photographs of recipes that have been triple-tested for success every time, these dishes are ideal for large dinner parties as well as intimate gatherings.


92.

FROM SCRATCH

Laurence Laurendon
Hardcover

Price: $22.95

Whether it's bread or bouillons, infusions or ice cream, smoked salmon or sausages, preparing French-style handmade, homemade food is satisfying and simple. This gorgeous cookbook presents 120 recipes…

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Whether it's bread or bouillons, infusions or ice cream, smoked salmon or sausages, preparing French-style handmade, homemade food is satisfying and simple. This gorgeous cookbook presents 120 recipes for everything from fresh yogurts, cheeses, pastas and pickles to compotes, conserves, confit and charcuterie. With these easy artisanal techniques, even inexperienced cooks can create delicious, authentic French cuisine.

Recipes include:

  • Breads: Baguettes, brioches, white, whole wheat
  • Condiments: Chutneys, compound butters, infused olive oils and vinegars, seasoned salts, ketchup, mayonnaise
  • Confections: Almond cookies, cereal bars, gluten-free granola, ice creams and sorbets, muesli, spice bread
  • Charcuterie: Dried ham, homemade sausage, smoked salmon, terrines
  • Fresh Cheeses and Yogurts: Mascarpone, chèvre, vanilla yogurt, Greek yogurt
  • Jams: Apple/banana and other compotes; apricot, raspberry and strawberry preserves; caramel, chestnut cream; chocolate-based spreads; lemon curd, marmalade
  • Pasta: Tagliatelle and other shapes; flavored with spinach, tomato or rosemary; fresh sauces
  • Pickles and More: Dried tomatoes, stuffed peppers, marinated feta, olives, preserved vegetables


93.

ONE DIRTY BOWL

Christina Dymock
Paperback

Price: $18.99

Quick desserts and even quicker clean up mean more time with your family and friends, and less time in the kitchen. With One Dirty Bowl, whip up show-stopping desserts like Hazelnut Puffs, Peanut Butt…

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Quick desserts and even quicker clean up mean more time with your family and friends, and less time in the kitchen. With One Dirty Bowl, whip up show-stopping desserts like Hazelnut Puffs, Peanut Butter Truffle Bars, and White Chocolate and Strawberry Cupcakes, all while dirtying just one bowl. Grab your bowl and get ready to bake!


94.

MS. AMERICAN PIE

Beth Howard
Hardcover

Price: $28.00

Beth M. Howard knows about pie. She made pies at California’s Malibu Kitchen for celebrities including Barbra Streisand (lemon meringue), Dick Van Dyke (strawberry rhubarb) and Steven Spielberg (cocon…

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Beth M. Howard knows about pie. She made pies at California’s Malibu Kitchen for celebrities including Barbra Streisand (lemon meringue), Dick Van Dyke (strawberry rhubarb) and Steven Spielberg (coconut cream) before moving back home to rural Iowa. She now lives in the famous American Gothic House (the backdrop for Grant Wood’s famous painting), where she started the hugely popular Pitchfork Pie Stand.

With full-color photos throughout, Ms. American Pie features 80 of Beth’s coveted pie recipes and some of her own true tales to accompany them. With chapters like Pies to Heal, Pies to Seduce and Pies to Win the Iowa State Fair, Howard divulges her secret for making a killer crust without refrigerating the dough and shows you how to break every rule you’ve ever learned about making delicious, homemade pie.


95.

THE BEGINNER'S GUIDE TO MAKING AND USING DRIED FOODS

Teresa Marrone
Paperback

Price: $16.95

Drying is a simple and easy way to preserve fresh fruits, vegetables, meats and herbs. This comprehensive guide includes everything you need to know to get started, whether you are using a dehydrator,…

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Drying is a simple and easy way to preserve fresh fruits, vegetables, meats and herbs. This comprehensive guide includes everything you need to know to get started, whether you are using a dehydrator, your own oven or the sun. Expert Teresa Marrone thoroughly covers the basic techniques, all the way through storing and rehydrating your dried foods. From apples to watermelon, asparagus to zucchini, basil to beef, you'll find solid instructions that will ensure great results every time. Marrone also includes recipes for using your dried foods in a wide range of delicious dishes, from pies and cookies to stews and casseroles. There are even instructions for drying fresh pasta and making vegetable snack chips and baby-food purees.


96.

SALAD SAMURAI

Terry Hope Romero
Paperback

Price: $19.99

Award-winning chef and Veganomicon co-author Terry Hope Romero knows her veggies. In Salad Samurai, she's back to teach you the way of the veggie warrior, rescuing salads from their bland, boring repu…

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Award-winning chef and Veganomicon co-author Terry Hope Romero knows her veggies. In Salad Samurai, she's back to teach you the way of the veggie warrior, rescuing salads from their bland, boring reputation and "side" status with more than 100 vibrant, filling entrees. This is your guide to real salad Bushido: a hearty base, a zesty dressing and loads of seriously tasty toppings. Based on whole food ingredients and seasonal produce, these versatile meatless, dairy-free dishes are organized by season for a full year of memorable meals (yes, salad can rock even the coldest days of winter). Dig in to:

  • Spring Herb Salad with Maple Orange Tempeh
  • Deviled Kale Caesar Salad
  • Seared Garlic Chickpeas, Spinach, and Farro
  • Seitan Steak Salad with Green Peppercorn Dressing
  • Herbed Pea Ricotta, Tomatoes, and Basil
  • Mushroom, Barley, and Brussels Harvest Bowl
  • Tempeh Reubenesque Salad
  • Pomegranate Quinoa Holiday Tabouli
  • Seitan Bacon Wedge Salad
  • and many more!

With designations for gluten-free and raw-ready options and recipes that are work-friendly, weeknight-ready, high-protein, and loaded with superfoods, Salad Samurai shows you the way of the salad: killer dishes that are satisfying, healthy and scrumptious.


97.

ORIGINAL LOCAL

Heid E. Erdrich
Paperback

Price: $19.95

Local foods have garnered much attention in recent years, but the concept is hardly new: Indigenous peoples have always made the most of nature’s gifts. Their menus were truly the “original local,” ce…

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Local foods have garnered much attention in recent years, but the concept is hardly new: Indigenous peoples have always made the most of nature’s gifts. Their menus were truly the “original local,” celebrated here in this cookbook with 135 home-tested recipes paired with stories from tribal activists, food researchers, families and chefs.

A chapter devoted to wild rice makes clear the crucial role manoomin plays in Native cultures. Similar attention is lavished on the tallest of the Three Sisters: mandamin, or corn. The bounty of the region’s lakes and streams (walleye, whitefish and more) inspire flavorful combinations and fierce protection of resources. Health concerns have encouraged Ojibwe, Dakota and Lakota cooks to return to, and revise, recipes for bison, venison and wild game. Sections on vegetables and beans, herbs and tea, and maple and berries offer insight from a broad representation of regional tribes, including Ho-Chunk, Menominee, Potawatomi and Mandan gardeners and harvesters.

The innovative recipes collected here (from Maple Baked Cranberry Beans to Three Sisters Salsa, from Manoomin Lasagna to Black and Blue Bison Stew) will inspire home cooks not only to make better use of the foods all around them but also to honor the storied heritage they represent.


98.

THE BLENDER GIRL

Tess Masters
Paperback

Price: $19.99

On her wildly popular recipe blog, Tess Masters (aka, The Blender Girl) shares easy plant-based recipes that anyone can whip up fast in a blender. Her lively, down-to-earth approach has attracted legi…

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On her wildly popular recipe blog, Tess Masters (aka, The Blender Girl) shares easy plant-based recipes that anyone can whip up fast in a blender. Her lively, down-to-earth approach has attracted legions of fans looking for quick and fun ways to prepare healthy food. In The Blender Girl, Masters’ much-anticipated debut cookbook, she offers 100 whole-food recipes that are gluten-free and vegan, and that rely on natural flavors and sweeteners. Many are also raw and nut-, soy-, corn- and sugar-free.

Smoothies, soups and spreads are a given in a blender cookbook, but this surprisingly versatile collection also includes appetizers, salads and main dishes with a blended component, such as Fresh Spring Rolls With Orange-Almond Sauce, Twisted Caesar Pleaser, Spicy Chickpea Burgers With Portobello Buns and Greens, and I-Love-Veggies! Bake. And even though many of Masters’ smoothies and shakes taste like dessert (Apple Pie in a Glass, Raspberry-Lemon Cheesecake, or Tastes-Like-Ice-Cream Kale, anyone?), her actual desserts are out-of this-world good, from Chocolate-Chile Banana Spilly to Flourless Triple-Pecan Mousse Pie and Chai Rice Pudding. Best of all, every recipe can easily be adjusted to your personal taste: Add an extra squeeze of this, another handful of that, or leave something out altogether. These dishes are super forgiving, so you can’t mess them up.

This nutrient-dense guide details the benefits of soaking, sprouting and dehydrating. It covers proper food combining, as well as eating raw, probiotic-rich and alkaline ingredients. But you don’t have to understand the science of good nutrition to run with The Blender Girl … all you need is a blender and a sense of adventure. So, dust off your machine and get ready to find your perfect blend.


99.

ONE-HOUR CHEESE

Claudia Lucero
Paperback

Price: $14.95

It’s a DIY cook’s dream come true: It’s pizza night, and you’ve made not only the crust and sauce but the mozzarella, too. Or you're whipping up quesadillas for a snack, using your homemade Triple Pep…

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It’s a DIY cook’s dream come true: It’s pizza night, and you’ve made not only the crust and sauce but the mozzarella, too. Or you're whipping up quesadillas for a snack, using your homemade Triple Pepper Hack. Or the dinner party's in high gear and out comes the cheese plate … and yes, you've made all the cheeses on it. Even better: You made them all earlier that day.

In a cookbook whose results seem like magic but whose recipes and instructions are specific, easy-to-follow and foolproof, Claudia Lucero shows step by step (with every step photographed) how to make 16 fresh cheeses at home, using easily available ingredients and tools, in an hour or less. The approach is basic and based on thousands of years of cheesemaking wisdom: Heat milk, add coagulant, drain, salt and press. Simple variations produce delicious results across three categories: Creamy and Spreadable, Firm and Chewy, and Melty and Gooey. And just as delicious, the author shows the best ways to serve them, recipes included: Squeaky “Pasta” Primavera, Mozzarella Kebab Party, and Curry in a Hurry Lettuce Wraps.


100.

JENI'S SPLENDED ICE CREAM DESSERTS

Jeni Britton Bauer
Hardcover

Price: $23.95

In Jeni’s Splendid Ice Cream Desserts, ice creams deliciously melt into hot brown Bettys, berry cobblers, sweet empanadas and corn fritters. Jeni Britton Bauer’s one-of-a-kind cakes and cookies are no…

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In Jeni’s Splendid Ice Cream Desserts, ice creams deliciously melt into hot brown Bettys, berry cobblers, sweet empanadas and corn fritters. Jeni Britton Bauer’s one-of-a-kind cakes and cookies are not only served with ice cream, they get crumbled on top of and incorporated into the ice cream base itself.

Sundae combinations dazzle with bold and inspired sauces, such as Whiskey Caramel and Honey Spiked with Chilies. And Bauer’s crunchy “gravels” (crumbly sundae toppings, such as Salty Graham Gravel and Everything Bagel Gravel) are unlike toppings anyone has ever seen before.

Store-bought ice cream can be used for all the desserts in the book, but it will be hard to resist Bauer’s breakthrough recipes for dairy-free ice cream, frozen custard, and soft-serve. Brand-new flavors (30 in all, including Cumin and Honey Butterscotch, and Extra-Strength Root Beer Ice Cream) attest to the magic of this unique and alluring collection.

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ONE-HOUR CHEESE

Claudia Lucero
Paperback
Our Price: $14.95