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      Home > Browse By Topic > Real Food > Cookbooks

      We Found 260 items, sorted in Bestselling order.

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      201.

      FOOD

      Mary McCartney
      Hardcover

      Price: $29.95

      With Food: Vegetarian Home Cooking, Mary McCartney brings us easy, family-friendly meat-free dishes that will appeal to everyone-including carnivores. And they're all presented in gorgeous pictures ta…

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      With Food: Vegetarian Home Cooking, Mary McCartney brings us easy, family-friendly meat-free dishes that will appeal to everyone-including carnivores. And they're all presented in gorgeous pictures taken by McCartney herself, along with personal stories and photos old and new.

      A professional photographer (and the daughter of Paul and Linda McCartney), the author was inspired by her mother's recipes to whip up creative, comforting, uncomplicated and delicious meals that will encourage home cooks to think vegetarian. They range from savory Asparagus Summer Tart and a no-meat Shepherd's Pie to family favorites, including Lemon Drizzle Cake and Arty's Chocolate Chip Cookies. This is good, wholesome fare, cooked well and with ease, meant for family and friends to share. And McCartney's unique bold and beautifully illuminated images are as irresistible as her food.

      202.

      WHOLE GRAINS FOR A NEW GENERATION

      Liana Krissoff
      Paperback

      Price: $24.95

      Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats and Sundry Snacks for the Everyday Cook takes a fresh and creative perspective on the latest major cooking trend: whole grai…

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      Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats and Sundry Snacks for the Everyday Cook takes a fresh and creative perspective on the latest major cooking trend: whole grains. Liana Krissoff presents delicious recipes for modern everyday cooks and kitchens. With supermarket-friendly ingredients, simple directions, and a warm, accessible voice, Krissoff shows us how easy, delicious, and exciting whole grain cooking can be, from breakfast to dessert, and all the meals and snacks in between.

      203.

      HOME MADE SUMMER

      Yvette Van Boven
      Hardcover

      Price: $35.00

      Home Made and Home Made Winter blew readers away with their stunning packages, delicious recipes, beautiful photos, step-by-step instructions, and hand-drawn artwork throughout. Now, in Home Made Summ…

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      Home Made and Home Made Winter blew readers away with their stunning packages, delicious recipes, beautiful photos, step-by-step instructions, and hand-drawn artwork throughout. Now, in Home Made Summer, Yvette van Boven takes the same signature approach and presents her absolute favorite recipes for spring and summer. Inspired by her childhood in Ireland and her frequent sojourns in France, van Boven has created a collection of recipes that will truly inspire you to step into the kitchen. Using seasonal ingredients, such as freshly picked apples and berries, delicate summer lettuces and fresh herbs, she presents recipes for breakfast, brunch and lunch; snacks; beverages; appetizers; main courses; and dessert.

      204.

      HOME MADE WINTER

      Yvette Van Boven
      Hardcover

      Price: $35.00

      Home Made blew readers away with its stunning package, delicious recipes, beautiful photos, step-by-step instruction, and Yvette van Boven's own hand-drawn artwork throughout the book. Van Boven's passion for great food and good humor could be felt on every page in the book. Now, in the follow-up Home Made Winter, van Boven's heartfelt work is presented again, this time with recipes intended for the winter season. Inspired by her childhood in Ireland and her frequent sojourns in France, she has created a collection of recipes that will warm your heart. Chapters include Breakfast, Brunch & Lunch; Pies and Sweet Things for Tea Time; Beverages; To Start; and Dessert. She focuses on simple recipes for classic dishes such as apple cider, barbecue pulled pork, ricotta cheesecake, and more. Step-by-step, she explains how to make butter, beef sausage and Irish cream liqueur. She also features her favorite winter holiday recipes. This book is sure to become the next must-have for home cooks.

      205.

      THE SOUPMAKER'S KITCHEN

      Aliza Green
      Paperback

      Price: $24.99

      Soup, beautiful soup -- the most basic of cooked foods, the universal cure-all, a nourishing way to use small amounts of food or leftovers, a dish that can always be stretched to feed more …

      Once again award-winning chef Aliza Green invites you into her kitchen to share her time-tested techniques for making dozens of soups, bisques, chowders, and purées. From the basic foundation of stocks to the older, European-inspired concoctions, such as Zuppa Pavese and French Onion Soup, Green outlines the origins, ingredients and steps necessary to create a warm and satisfying culinary experience every time. Explore more than 100 soup recipes, plus variations on each one, from all over the world, and in every style of soup you might want to eat. Recipes include:

      • Hungarian Woodlands Mushroom Soup with Sour Cream and Paprika
      • Tuscan Pappa al Pomodoro
      • Senegalese Peanut and Yam Purée with Ginger
      • Provençal Soupe au Pistou with Savoy Cabbage, White Beans, and Leeks
      • Wild Salmon Chowder with Sweet Corn & Gold Potatoes
      • Tom Kha Gai (Thai Chicken Coconut Soup)
      • Cream of Cauliflower with Nutmeg and Chives
      • Kerala Red Lentil Soup (vegan)
      • Vietnamese Pho Soup with Beef Brisket
      • Caribbean Callalou Soup with Crabmeat and Coconut
      Accompanied by Steve Legato's clearly detailed, full-color photography, your soup making success will be effortless. Inside you'll find a wide-ranging collection of recipes to suit every palate, including seafood, poultry, pork, beef, vegan and vegetarian formulas, and a wealth of information you will use over and over again in your culinary endeavors.

      Basic Stocks:
      • The importance of using your vegetable water, roasting juices, trimmings, seasonings, and the right vegetables to get optimum flavor from your stock
      Soupmaker's Tips:
      • Ingredients prep: how to correctly wash, slice, and dice
      • When fresh versus frozen is important
      • Using flavor enhancers such as fresh herbs and appropriate spices
      • How to get the best results from the proper utensils
      • Invaluable time-savers
      • Creative serving suggestions
      Basic Techniques:
      • How to properly chill soup
      • The process of cooking dried beans
      • The correct shredding method for cabbage
      • The art of cutting leaves into chiffonade
      • And many more!

      206.

      PIES AND TARTS WITH HEART

      Dynise Balcavage
      Paperback

      Price: $24.99

      Take your plant-based pies to another level. In Pies and Tarts with Heart, popular blogger Dynise Balcavage shares her straightforward wisdom about kitchen fundamentals and the most effective pie-maki…

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      Take your plant-based pies to another level. In Pies and Tarts with Heart, popular blogger Dynise Balcavage shares her straightforward wisdom about kitchen fundamentals and the most effective pie-making techniques. From Apple Pie to S'more Pie-and everything in between-these 60+ recipes will make you shine in your pastry pursuits, whether you are a beginner or a veteran pie maker.

      Inside you'll discover:

      • Instructions for building your pie, from the basics to baking
      • How to roll, stretch and bake a respectable crust in no time
      • Sweet pies: traditional, decadent, nutty, citrusy, and more
      • Savory pies: including Tomato Tart, Greek Spinach Pie, and Cornish Pasties
      • Stocking a pie-making pantry: the ingredients and equipment you'll need
      • A variety of gluten-free, low-fat, kid-friendly, raw and no-bake options

      207.

      FROM THE WOOD-FIRED OVEN

      Richard Miscovich
      Hardcover

      Price: $44.95

      Most baking books focus simply on how to bake bread or pizza in a wood-fired oven, but From the Wood-Fired Oven is unlike other baking books. From recipes on how to get maximum use out of a single ove…

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      Most baking books focus simply on how to bake bread or pizza in a wood-fired oven, but From the Wood-Fired Oven is unlike other baking books. From recipes on how to get maximum use out of a single oven firing to the first live-fire roasting or drying wood for the next fire, this book encompasses a wide range of useful topics for home and artisan bakers. Leading baker and instructor Richard Miscovich offers a new take on traditional techniques for professional bakers, but presents his ideas simply enough to inspire nonprofessional baking enthusiasts as well.

      Most people know that some items can be baked in a masonry oven with the wood fire burning. But many may not know that other foods can be baked after the ashes of that fire have been brushed out, using the immense store of heat that remains in the masonry mass of the oven dome and the oven floor. This book explains how you can easily and naturally use all the conditions of temperature, humidity and radiant heat that the oven produces as it gradually cools.

      What comes first -- pizza or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate oven temperature.

      In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on:

      • Making pizza and other live-fire flatbreads
      • Roasting fish and meats
      • Grilling, steaming, braising and frying
      • Baking pastry and other recipes beyond breads
      • Rendering animal fats and clarifying butter
      • Food dehydration and infusing oils
      Appendices include oven-design recommendations, a sample oven temperature log, Miscovich's baker's percentages, proper care of a sourdough starter, and more. From the Wood-Fired Oven is more than a cookbook. It reminds the reader how a wood-fired oven (and fire, by extension) can draw people together and bestow upon them a sense of comfort and fellowship. Cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle and a perfect example of valuable traditional skills being used in modern times.

      208.

      HEIRLOOM FLAVOR

      Doreen G. Howard
      Paperback

      Price: $24.99

      Heirloom vegetables, herbs and fruits are back in favor as gardeners and food lovers seek more nutritious and flavorful edibles. The unusual varieties of heirloom seeds still available today produce e…

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      Heirloom vegetables, herbs and fruits are back in favor as gardeners and food lovers seek more nutritious and flavorful edibles. The unusual varieties of heirloom seeds still available today produce edibles that provide a mouthful of flavor unlike anything ever experienced from hybrid varieties. Heirloom Flavor features 18 types of heirloom edibles and is enriched with beautiful full-color photographs, interesting stories and fascinating history. In this "must have" for foodies and cooks, author Doreen Howard has included recipes and cooking tips, how-to-grow tips, and information on how to select at farmers markets.

      209.

      FLATBREADS & FLAVORS

      Jeffrey Alford, Naomi Duguid
      Paperback

      Price: $21.99

      As they have pursued their passions for travel and exploring culture through food, Jeffrey Alford and Naomi Duguid have found an internationally shared and nourishing element of culture and cuisine: f…

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      As they have pursued their passions for travel and exploring culture through food, Jeffrey Alford and Naomi Duguid have found an internationally shared and nourishing element of culture and cuisine: flatbreads, humankind's simplest, oldest and most remarkably varied form of bread.

      In their James Beard Award-winning cookbook Flatbreads and Flavors, Alford and Duguid share more than 60 recipes for flatbreads of every origin and description: tortillas from Mexico, pita from the Middle East, naan from Afghanistan, chapatti from India, pizza from Italy, and French fougasse. In addition, they provide 150 recipes for traditional accompaniments to the flatbreads, from chutneys and curries, salsas and stews, to such delectable pairings as Chinese Spicy Cumin Kebabs wrapped in Uighur nan or Lentils with Garlic, Onion, and Tomato spooned onto chapatti. Redolent with the tastes and aromas of the world's hearths, Flatbreads and Flavors maps a course through cultures old and intriguing, and, with clear and patient recipes, makes accessible to the novice and experienced baker alike the simple and satisfying bread baker's art.

      210.

      THE NEW FAST FOOD

      Jill Nussinow
      Paperback

      Price: $19.95

      Discover how you can make delicious meals in minutes using just one pot. Let Jill Nussinow show you how easy and safe it is to make flavorful, healthy plant-based meals with vegetables, grains, beans …

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      Discover how you can make delicious meals in minutes using just one pot. Let Jill Nussinow show you how easy and safe it is to make flavorful, healthy plant-based meals with vegetables, grains, beans and other legumes, and fruit. With a pressure cooker, you can save time and money, lock in flavor and nutrition, decrease your energy costs and avoid a messy kitchen - with only one pot to clean! Nussinow will show you how you can cut cooking time in half (or more!) compared to conventional stove top cooking. In The New Fast Food, you'll learn how to choose and use a pressure cooker, with timing charts for your favorite plant foods. You'll also find more than 100 recipes for everything from breakfast to dessert. Most of the recipes are gluten-free and all are vegan. The New Fast Food offers fast, colorful and tasty dishes such as: Orange Glazed Broccoli with Carrots and Kale, Mashed Maple Winter Squash With Cinnamon, Lemony Lentil and Potato Chowder, Smoky Sweet Potato and Black Bean Chili, and Coconut Almond Risotto.

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