Beautiful and accessible, "The Yoga Cookbook" explains the philosophy behind the foods, describes the ingredients, and includes recipes that bring the Yogic diet within the reach of everyone.

4,950円

The Yoga Cookbook: Yoga Cook…

This James Beard Foundation Award-winner introduces Provence like no other book--from its natural beauty to its fresh-food markets. The recipes, inspired by her farmhouse kitchen, emphasize seasonality, freshness, and ease of preparation. All of them "respect their ingredients, reflect the region, and are in harmony with today's tastes" ("The New York Times"). of color photos.

4,752円

Patricia Wells at Home in Pr…

6,336円

Classic Indian Cooking

4,554円

Sylvia's Soul Food

3,564円

Slow Cooker 101: 160 Sumptuo…

Part travelogue, part scientific investigation, Dr. Marcone describes his journeys into remote regions of the world, often risking life and limb at the hands of rebel warlords, corrupt police, international smugglers, and hungry crocodiles. He does this all in the search for the hidden secrets and science behind the world's most expensive and bizarre foods. The stories and information in this eclectic collection of food delicacies will certainly satisfy the curiosity of food aficionados and adventure travelers alike but is also sure to whet the appetites of the just curious.

4,554円

In Bad Taste?: The Adventure…

3,168円

Cider: Making, Using, & Enjo…

The world is becoming more accessible, as is the adventure of eating good food from other lands. Our Healthy World Cuisine Series offers authentic dishes from Africa, the Caribbean, Central America, Greece, India, Italy, Jamaica, Korea, Lebanon, Mexico, and Sri Lanka -- not to mention recipes from our own exotic Cajun country and the spicy Southwest. These cookbooks will introduce you to new flavors, new spices, and lots of options while sharing the secrets of traditional dishes enjoyed for generations.Ethnic recipes lend themselves to easy vegetarian adaptations with meat substitutes, while retaining their unique cultural flavors. Many international cuisines are already heart-healthy, emphasizing the use of olive oil and fresh vegetables and legumes. With these international cooking guides, you can recreate at home the wonderful meals you've enjoyed when dining out or on travels abroad. So, enjoy! World cuisine has never tasted better or been so good for you.

2,970円

Flavors of India: Vegetarian…

Uvezian, an Armenian born and raised in Lebanon, shares her lifelong romance with yogurt and its attendant epicurean pleasures in this one-of-a-kind cookbook.

3,366円

The Book of Yogurt

2,524円

Woodstove Cookery: At Home o…

Whitewater Resorts in the Canadian Rockies is noted for its scenery and the fine quality of the food served in the Fresh Tracks Cafe. This book allows the home cook to recreate Chef Shelley Adams' signature dishes.

6,930円

Whitewater Cooks: Pure, Simp…

MOPS groups have gathered hundreds of recipes from their members, practical and entertaining information for mothers and fathers who cook, especially mothers and fathers of preschoolers.

3,366円

Beyond Macaroni and Cheese

Thirty years of seafood wisdom have been gathered into this cookbook and guide for cooks who want to know more than just how to bake or fry fish. Included are more than 160 original seafood recipes developed by the dedicated testers and tasters of the Seafood Lab kitchen in Carteret County, N.C.

6,336円

Mariner's Menu: 30 Years of …

The prize-winning author of "The Wisdom of the Chinese Kitchen" returns with a gorgeously illustrated book of stories and 125 recipes that celebrate and demystify the art of wok cooking. 150 photos, 100 in full color.

7,612円

The Breath of a Wok: Unlocki…

Told for the first time by the only reporter present, this is the full story of the mythic Paris Tasting of 1976--a blind tasting where a panel of esteemed French judges shocked the industry by choosing unknown California wines over France's best.

5,742円

Judgment of Paris: Judgment …

Practical primer on natural foods not only provides recipes for varied Native American dishes but also describes uses of ceremonial, medicinal, and sacred plants. From clambakes to wild strawberry bread, the volume is simultaneously a field guide, cookbook, and useful manual on herbal remedies. 139 black-and-white illustrations; 8 in color.

2,673円

Native Harvests: American In…

3,366円

Emergency Food Storage & Sur…

3,366円

Betty Crocker Bisquick Impos…

Think out of the box and out of the bowl!Cereal is fun, uncomplicated, and just plain good--like this book and the recipes in it. It shows you how to use cereal to turn everyday dishes into homestyle gourmet treats and put punch and crunch into great food.

4,664円

The Cereal Lover's Cookbook:…

First published in 1942 when wartime shortages were at their worst, the ever-popular How to Cook a Wolf, continues to surmount the unavoidable problem of cooking within a budget. Here is a wealth of practical and delicious ways to keep the wolf from the door.

3,762円

How to Cook a Wolf

Substituting rye flour, carob, almond milk, and other ingredients for foods children may be allergic to, these recipes cover everything from chocolate chip cookies to banana cream pie. Substitution charts tell how to convert recipes into allergen-free delights, and a buying guide shows where to find special ingredients.

4,994円

My Kid's Allergic to Everyth…

In commemoration of its fiftieth anniversary, the Virginia Museum of Fine Arts Council has created a beautiful cookbook,

5,940円

Masterpieces: Food and Art i…

A moving and sensual food memoir combining family, lesbian identity, and desire.

3,366円

Comfort Food for Breakups: T…

4,554円

The Tex-Mex Cookbook: A Hist…

In this valuable book, Rawlings teaches novice Dutch oven chefs the basic techniques they need to know. She describes the different sizes of Dutch ovens and how much they hold, how to break in, season, clean, and store a new oven, and provides 136 easy-to-prepare recipes.

2,227円

Beginners Guide to Dutch Ove…

For the first time, all of Harrison's food writing is available in one volume. Any reader of Harrison's fiction is struck by the love for food, wine, and other sensual pleasures that permeates it--and anyone who has read his essays and journalism has encountered a food critic unlike any other: unpretentious, witty, and unabashedly passionate.

2,821円

The Raw and the Cooked: Adve…

When restaurateur Keith McNally and co-chefs Riad Nasr and Lee Hanson opened Balthazar in 1997, it immediately became one of the hottest restaurants in the country. Famous for its star-studded clientele, a beautiful room in the chic SoHo neighborhood, and superbly executed food, Balthazar has been embraced by New Yorkers and visitors alike for its perfect evocation of a French brasserie. The Balthazar Cookbook captures that energy, that style, and that cuisine, with recipes for the most-loved and most-accessible French dishes: seafood ranging from the ultra-simple Moules a la Mariniere to more ambitious Bouillabaisse; chicken and game favorites that include Coq au Vin and Cassoulet; red-meat classics such as Braised Short Ribs and Blanquette de Veau; sides like the perfect French Fries or sublime Macaroni Gratin; and finales that include Creme Brulee and Chocolate Pot de Creme. This is the best of French cooking, from one of the best-loved French restaurants in the country.

7,920円

The Balthazar Cookbook

Carmen Aboy Valldejuli, nee Aboy Ferrer, was a member of one of Puerto Rico's most distinguished families. Her relatives included actor-director Jose Ferrer and Monsita Ferrer, who was a well-known pianist and composer. Brought up in the old Spanish tradition, Mrs. Valldejuli did not have the opportunity to discover the joy of cooking in one's own kitchen until she met and married a gourmet, the late Luis F. Valldejuli. Curious about Puerto Rico's native cuisine, the Valldejulis researched and collected recipes together. Their efforts produced two other cookbooks available from Pelican, Cocina Criolla and Juntos en la Cocina.

5,346円

Puerto Rican Cookery

Thompson's collection of Thai cooking lore, history and recipes is comprehensive and all-inclusive. Includes a description of the country, its various socioeconomic groups (called muang) and its culinary history. A chapter on snacks and street foods offers additional tasty choices. Color photos.

8,910円

Thai Food: [A Cookbook]

This no-nonsense guide to canning, freezing, curing, and smoking meat, fish, and game is written in down-to-earth, informative, everyday language. The third edition of this perennial bestseller is completely revised and updated to comply with the latest USDA health and safety guidelines. Includes dozens of delicious recipes for homemade Beef Jerky, Pemmican, Venison Mincemeat, Corned Beef, Gepockelete (German-style cured pork), Bacon, Canadian Bacon, Smoked Sausage, Liverwurst, Bologna, Pepperoni, Fish Chowder, Cured Turkey, and a variety of hams. Learn tasty pickling methods for tripe, fish, beef, pork, and oysters. An excellent resource for anyone who loves meat but hates the steroids and chemicals in commercially available products.

3,366円

A Guide to Canning, Freezing…

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