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CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $17.99 AVAILABLE ONLY WHILE SUPPLIES LAST!
An easy-to-follow guide to cooking with eggs, including all the basic techniques and information on buying and stori…
An easy-to-follow guide to cooking with eggs, including all the basic techniques and information on buying and storing.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $40.00 AVAILABLE ONLY WHILE SUPPLIES LAST!
Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of…
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.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $35.00 AVAILABLE ONLY WHILE SUPPLIES LAST!
Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called…
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.
Mini farming describes a holistic approach to small-area farming that will show you how to produce 85 percent of an average family’s food on just a quarter acre—and earn $10,000 in cash annually whil…
Mini farming describes a holistic approach to small-area farming that will show you how to produce 85 percent of an average family’s food on just a quarter acre—and earn $10,000 in cash annually while spending less than half the time that an ordinary job would require. Now expanding exponentially on his bestselling Mini Farming: Self-Sufficiency on ¼ Acre, Brett Markham gives you tips, tricks, and planning advice on how to make the most of your mini farm. New topics include:
In the visually stunning yet practical cookbook Eating Local, author Janet Fletcher and the kitchen experts at Sur L…
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.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $24.99 AVAILABLE ONLY WHILE SUPPLIES LAST!
Part cookbook, part cultural education, part family memoir, The Amish Cook's Anniversary Book: 20 Years of Food, Fam…
Part cookbook, part cultural education, part family memoir, The Amish Cook's Anniversary Book: 20 Years of Food, Family, and Faith celebrates two decades of home and hearth straight from the pens of the original Amish Cook, Elizabeth Coblentz, and her daughter and successor, Lovina Eicher.
Featured inside are classic recipes such as Cucumber Salad, Homemade Cheese Soup, Rhubarb Custard Pie, Poor Man's Steak, Asparagus Casserole, Frosty Strawberry Squares, and Yumasetti; a sampling of the best columns from "The Amish Cook" archives; reflections on Amish history and lore, including stories of old-order days; and glimpses into special events such as weddings, funerals, church services, butchering days, family reunions, and holidays.
More than 30 recipes are featured alongside evocative full-color photographs and descriptive monthly columns on topics ranging from cooking and gardening to family meals and celebrations—each offering insight on a culture rooted in food, family, friends, and faith.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $16.95 AVAILABLE ONLY WHILE SUPPLIES LAST!
THE SUPERFOOD MADE SUPER-DELICIOUS
You know quinoa is easy to make and good for you. Now with this book,…
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:
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…
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.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $19.95 AVAILABLE ONLY WHILE SUPPLIES LAST!
The 101 series expands with an all-new everything-you-need-to-know guide to making gluten-free meals. This cookbook …
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.
CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $27.00 AVAILABLE ONLY WHILE SUPPLIES LAST!
Based on the most current research in nutrition and food science, and written for the newly converted and hard-core …
Based on the most current research in nutrition and food science, and written for the newly converted and hard-core carnivores alike, Pure Beef will answer readers’ most essential questions: Why eat beef? What kind should I eat? Where can I buy it? How should I cook it?
Americans have a lot to learn about their all-time favorite meat; even devoted beef eaters rarely venture beyond steaks and hamburgers. Because there’s a whole lot more to a cow, Pure Beef will teach readers how to cook every cut, including underappreciated meats from the shoulder, haunch, and belly, not to mention meaty ribs and organ meats. For folks who prefer to stick with steaks and burgers, the new, leaner beef on the market (especially grass-fed) demands a different way of cooking those classic dishes to perfection, and Pure Beef will show home cooks the way.
A balanced approach to beef’s healthfulness, economy, and sustainability lies at the heart of this book. By its very organization, Pure Beef upends the traditional beef hierarchy that promotes 12-ounce portions of big steaks and premium roasts. The background information in Part I will revise health and nutritional information about beef consumption, while the recipes in Part II will revalue the most common beef cuts, starting with ground beef, and adjust serving sizes to match current nutritional recommendations.
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