• MEALS IN A JAR

    Why settle for preservative-packed frozen dinners, freeze-dried backpacking food and military ready-to-eat meals when a healthier and tastier option can easily be stored in the pantry? Meals in a Jar provides the step-by-step, detailed instructions needed to create all-natural breakfast, lunch and dinner options that you can keep on a shelf and enjoy at any time. Includes all-in-one meals, such as:

    • Creamy tomato soup
    • Artisan bread
    • Lemon chicken piccata
    • Chocolate cake

    These scrumptious recipes allow even the most inexperienced chefs to serve gourmet dishes. Not only are these meals perfect for everyday events like camping trips, after-school study sessions and rushed evenings, but they can also be lifesavers in times of disasters like fires, blackouts or hurricanes. Perfect for the modern jarring and canning generation, this book proves that just because food is easy-to-store and long-lasting doesn't mean it can't be delicious and nutritious.

    Item: 6657

    Author: Julie Languille

    Format: Paperback

  • LARD: Cooking with Your Grandmother's Secret Ingredient

    Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient offers you the opportunity to cook like your grandmother, while incorporating good animal fat into your diet once again.

    Item: 5901

    Author: Editors of GRIT Magazine

    Format: Paperback

  • 101 ONE-DISH DINNERS

    In 101 One-Dish Dinners, Andrea Chesman shows off the versatility of Dutch ovens, skillets, and casserole pans. Classic baked dishes like ham and potato gratin, chicken potpie, and vegetable lasagne go head-to-head with diverse stovetop suppers like jambalaya, seafood paella, and pad Thai. For those looking for something a little lighter but still filling, there are plenty of meal-in-a-bowl salads and timeless soups. Serve up a nourishing meal tonight with little fuss and fewer dishes!

    Item: 8032

    Author: Andrea Chesman

    Format: Paperback

  • 30 MINUTE ONE POT MEALS

    Soon to become a staple in your kitchen, 30-Minute One-Pot Meals provides practical and ingenious secrets to simple, fast, delicious, and minimal-mess recipes. Endless possibilities for breakfast, lunch, and dessert are all included as well. One pot and 30 minutes is all it takes, and, in this book, Joanna Cismaru shows you how.

    Item: 8005

    Author: Joanna Cismaru

    Format: Paperback

  • 5 INGREDIENT FIX

    CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $29.99. AVAILABLE ONLY WHILE SUPPLIES LAST!

    Claire Robinson, the hot new Food Network star of 5 Ingredient Fix and Food Network Challenge, helps people get dinner on the table with little fuss and a few great ingredients.

    The quest for simple, affordable, and fresh, mouthwatering food is over. 5 Ingredient Fix helps put delicious and sophisticated meals on the table in a snap. With people struggling to simplify, streamline, and budget, Robinson is here to help. Cooking doesn't have to be complicated to be impressive; simplifying the process with fewer ingredients saves time, frustration, and ultimately, money. From breakfast treats like Brioche French Toast with Strawberries and Cream to no-fuss meals like Grown-up Grilled Cheese and Iceberg Wedges with Buttermilk Dressing to a romantic dinner of Grilled Scallops with Saffron Aioli and Green Goddess Rice, all of Robinson's recipes have five or fewer ingredients. A quick trip to the supermarket for one bag of groceries, and a delicious, restaurant-quality meal can be on the table in no time.

    Item: 5962

    Author: Claire Robinson

    Format: Hardcover

  • 66 SQUARE FEET: A DELICIOUS LIFE

    Her book of the same name draws the reader into Marie Viljoen's beautiful world of unfolding city seasons as she forages through New York City and harvests from her garden to create elegant and inspiring meals that encourage the reader to pause and savor life. Each month receives a chapter, and each chapter ends in the kitchen … with a menu inspired by Marie Viljoen's terrace and roof gardens, neighborhood farmers markets, and the occasional weed.
    Item: 7137

    Author: Marie Viljoen

    Format: Hardcover

  • A CURIOUS HARVEST

    Focusing on ingredients rather than finished dishes, Maximus Thaler of The Gleaners’ Kitchen offers a choose-your-own primer for preparing tasty, nutritious meals without dogma or shopping lists.

    Item: 7439

    Author: M. Thaler, D. Safferstein

    Format: Paperback

  • ALTERNATIVE BAKER

    Did you know teff flour smells of malted chocolate milk, and mesquite flour of freshly baked gingerbread? From peak-of-season fruit pies nestled in an irresistibly crunchy crust to cookies that positively melt in your mouth, author Alanna Taylor-Tobin offers more than 100 wholesome treats utilizing easily accessible alternative grains and flours for every taste and baking level.

    Item: 8007

    Author: Alanna Taylor- Tobin

    Format: Paperback

  • ATLANTA CHEF'S TABLE

    With 100 recipes for the home cook from Atlanta's most celebrated eateries and more than 200 full-color photos featuring mouthwatering dishes, famous chefs, and lots of local flavor, Atlanta Chef's Table is the ultimate gift and keepsake cookbook for tourists and residents alike.

    Item: 7966

    Author: Kate Parham Kordsmeier

    Format: Hardcover

  • BAKEWISE

    With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley Corriher manages to put two and two together in unique and exciting ways. Some information is straight out of Corriher's wildly connecting brain cells. She describes useful techniques, such as brushing puff pastry with ice water—not just brushing off the flour—making the puff pastry easier to roll. The result? Higher, lighter and flakier pastry. And you won't find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won't leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses.

    There is simply no one like Corriher. People everywhere recognize her from her TV appearances on the Food Network and ABC's Jimmy Kimmel Live!, with Snoop Dogg as her fry chef.

    Restaurant chefs and culinary students know her from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Corriher's “What This Recipe Shows” in every recipe. This section is science and culinary information that can apply to hundreds of recipes, not just the one in which it appears.

    For years, food editors and writers have kept CookWise, Corriher's previous book, right by their computers. Now that spot they've been holding for BakeWise can be filled.

    BakeWise does not have just a single source of knowledge; Corriher loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for 25 years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Corriher 's daughter-in-law's mother. Corriher also retrieves “lost arts” from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time.

    BakeWise is for everyone. Some will read it for the adventure of problem solving with Corriher. Beginners can cook from it and know exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing French pastries out of the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream in honor of the Paris bridge) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing to form a nun's habit.

    Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream whipped slightly beyond the soft-peak stage and folded into the batter; flourless fruit soufflés (puréed fruit and Italian meringue); Chocolate Crinkle Cookies, rolled first in granulated sugar and then in confectioners' sugar for a crunchy black-and-snow-white surface with a gooey, fudgy center. And Corriher's popovers are huge.

    Item: 7761

    Author: Shirley Corriher

    Format: Hardcover

  • BARBECUE SAUCES

    Barbecue sauces, rubs, and marinades are every griller’s secret weapon: the flavor boosters that give grilled food its character, personality, depth, and soul.

    Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his best-selling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt.

    There are more than 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. It’s the essential companion cookbook for every at-home pitmaster looking to up his or her game.

    Item: 8279

    Author: Steven Raichlen

    Format: Paperback

  • BLESS YOUR HEART

    CLEARANCE ITEM. PREVIOUS RETAIL PRICE WAS $24.99 AVAILABLE ONLY WHILE SUPPLIES LAST!

    Every occasion in the South comes with its own essential menu, and they’re all here in this collection of time-honored favorites. These recipes are proven to comfort and satisfy your family and the people who may as well be kin. Whether the occasion is a holiday gathering, a garden party, or one of life’s unexpected events, food is the common denominator in the South.

    There’s a recipe here for every situation in which a Southerner may find herself. From book clubs to baby showers, all of life’s occasions big and small can be perfectly complemented by certain flavors, and authors Patsy Caldwell and Amy Lyles Wilson know them all. You’ll enjoy their familiar stories of traditions in Dixie along the way, and no doubt pick up a new idea or two for ways to celebrate Southern culture, nourish your loved ones, and make new memories.

    Item: 6411

    Author: Patsy Caldwell

    Format: Hardcover

  • BOB'S RED MILL BAKING BOOK

    Including new and traditional recipes, and featuring a collection of recipes from prominent bakers and chefs, Bob's Red Mill Baking Book allows bakers to take full advantage of the healthful benefits of whole grains.
    Item: 6389

    Author: John Ettinger & Bob's Red Mill

    Format: Hardcover

  • BOB'S RED MILL COOKBOOK

    If cooking healthier meals at home is your new resolution, look no further than Bob's Red Mill's extensive collection of high-quality grains, flours and other mouthwatering products. The Bob's Red Mill Cookbook will help introduce new whole-grain ingredients into all of your daily meals, without a huge investment in pricey, difficult-to-locate, limited products that do more to take up space than change nutrition habits. Whole-wheat flours, brown rice, whole beans and legumes have become prevalent in supermarkets everywhere, but among the hundreds of products milled at the Bob's Red Mill plant are also blue corn flour, quinoa, amaranth, teff, and all varieties of nuts and seeds, and they can be integrated seamlessly into any diet to delicious effect. The unique, family-owned mill has been in the business of producing healthy whole-grain products for more than 30 years, and they provide here more than 350 recipes for all sorts of everyday meals: morning food, snacks and sides, main courses, soups and stews, and sweets, with plenty of vegetarian and gluten-free dishes. This practical and comprehensive cookbook is an outstanding collection of reliable recipes that reflect the Bob's Red Mill quality, product diversity and dedication to healthful eating. Becoming a more inventive cook is a stepping stone to a healthier outlook, incorporating better ingredients for a better life.

    Item: 6390

    Author: Miriam Backes & Bob's Red Mill

    Format: Hardcover

  • BOUNTIFUL: RECIPES INSPIRED BY OUR GARDEN

    Todd Porter and Diane Cu's cookbook, Bountiful, offers 100 seasonal, flavorful and approachable recipes, 90 of which have not been seen on the blog. Each features a vegetable or fruit as the star of the meal.
    Item: 7136

    Author: Todd Porter & Diane Cu

    Format: Hardcover

  • BREAD SCIENCE

    Bread Science: The Chemistry and Craft of Making Bread focuses on the process of making bread instead of on individual recipes. Each chapter details a different step of the process with practical instructions, helpful tips and potential pitfalls described. The biology, chemistry and physics of dough are also presented in a thorough yet accessible manner. Understanding the food science behind the dough's behavior gives the baker a more complete grasp of the bread making process.

    Item: 6416

    Author: Emily Buehler

    Format: Hardcover

  • BROTH AND STOCK FROM THE NOURISHED KITCHEN

    Able to comfort, nourish, and heal, broths and stocks have always had a central place in kitchens around the world. Included are more than a dozen master recipes for base stocks and then 40 recipes using these stocks in complete meals,People are catching on to this centuries-old appreciation of bone- and vegetable-based broths, and McGruther shows how these can be made quickly and cost-effectively at home.

    Item: 7991

    Author: Jennifer McGruther

    Format: Paperback

  • CAMPFIRE CUISINE

    Finally, here's a guide for people who love good food and the great outdoors. Campfire Cuisine provides more than 100 recipes for delicious, healthy, satisfying meals to make at your campsite or in any outdoor setting. Author Robin Donovan also includes tips on meal planning, shopping and choosing the right equipment. Armed with Campfire Cuisine everyone from die-hard foodies to novice cooks will be ready to take on eating well while camping out.

    Item: 6780

    Author: Robin Donovan

    Format: Paperback

Recommendations For You

Recently Viewed