The essential Ina Garten cookbook focuses on the techniques behind her elegant food and easy entertaining style, offering nearly 100 brand-new recipes that will become trusted favorites. With full-color photographs and invaluable cooking tips, "Barefoot Contessa Back to Basics" is an essential addition to the cherished library of Barefoot Contessa cookbooks.

5,544円

Barefoot Contessa Back to Ba…

Say goodbye to the dining hall! Need a break from the monotony of your meal plan? Can?t afford to waste money on lukewarm takeout? Well, now you can ditch the dining hall's soggy excuse for the Monday-night special thanks to this appetite-saving book packed with cheap, easy, and delicious recipes. Offering up more than 300 hassle-free dishes, this cookbook will not only satisfy your hunger but your meager bank account, too! Whether you need a morning-after greasy breakfast, a cram-session snack, or date-night entr?e, here you?ll find ideas for everything you crave, including: Western OmeletAsian Lettuce WrapsEasy Eggplant ParmesanSimple Pepper SteakDecadent Apple CrispSaving you from overcooked, overpriced, and dull dishes, if you have to buy a book for college, this is required reading.

2,079円

$5 a Meal College Cookbook: …

In addition to providing more than 200 copycat restaurant recipes, Douglas includes special kid-friendly meals and menus for birthdays, holidays, and special occasions--all guaranteed to cost $10 or less.

2,692円

More of America's Most Wante…

Decanting Wine Country: The Cookbook unifies hundreds of talented and enthusiastic people within the Napa Valley: the winemakers, the vintners, the chefs and the creative professionals, who, in collaboration, shape America's premier viticultural region.

5,948円

Decanting Napa Valley: The C…

2,376円

The 100-Day Pantry: 100 Quic…

Learn how to eat good things everyday. This book will get your kitchen sorted and make the task of cooking less daunting and more enjoyable. The book contains over ninety recipes, some of which can be cooked in advance to have as a helper in your freezer, enough for a new meal every night for eight weeks. Organized into 'once a week' shopping lists, you'll also find a list of what you need in your pantry and a surprisingly short list of kitchen utensils. By planning our meals in advance we can eat better, tastier food that will give us more enjoyment and doesn't cost the earth!

12,267円

Eat Good Things Every Day: B…

This sequel to Mildred "Mama Dip" Council's bestselling first book emphasizes the importance of family and community. Among the more than 300 recipes are recipes and tips that are specially suited for parties, reunions, and other large gatherings. Her introduction combines food-related reminiscences of her rural North Carolina life with a wry recounting of her experiences since the huge success of her first cookbook. Aiming to help novice cooks learn the joys of feeding family and friends, Council includes basic information about staple ingredients, utensils, and measurements.

3,484円

Mama Dip's Family Cookbook

Mildred Council presents more than 260 recipes from her Chapel Hill restaurant, Mama DipA[a_A[s Kitchen, one of N.C.'s most popular spots for comfort food, southern style (or downhome Southern food). She also shares the secrets of her famous A[a_a[dumpA[a_A cooking and offers a graceful essay about her lifelong adventures with food.

3,801円

Mama Dip's Kitchen

3,168円

The Pennsylvania Cookbook: F…

Professional Baking by Wayne Gisslen is worth the money because this helped me to form the foundation of my knowledge on the subject. " Amazon.com review Professional Baking is the most widely used textbook for the introductory baking course. Its comprehensiveness is unmatched in the market and its clear and technically accurate content provide readers with the base of knowledge that they need to further their skills. This new edition continues to provide comprehensive coverage of the basics (bread making and cake mixing) and provides enhanced coverage of higher level techniques (pastry, chocolate, sugar work), which are becoming increasingly common in the introductory course.

26,171円

Professional Baking [With Ca…

10,612円

Frozen Desserts

The s'more, it's brilliant in its simplicity. But have you tried replacing that chocolate bar with a peanut butter cup? Becky Rasmussen has taken the ultimate campfire dessert and found 50 ways to make it even better! With a marshmallow toasting guide and all sorts of fun recipes--including s'mores for holidays and some "adults only" s'mores--this handy little cookbook is essential for any fireside snack session.

1,023円

So Much s'More to Do: Over 5…

Illustrated throughout with 300 full-color photographs, this resource is packed with menu ideas, tips, and a resource guide of china and accessory suppliers.

6,336円

SET WITH STYLE(H)

5,860円

The Sommelier Prep Course: A…

Imagine what you could do with eighteen delicious new greens in your dining arsenal including purslane, chickweed, curly dock, wild spinach, sorrel, and wild mustard. John Kallas makes it fun and easy to learn about foods you've unknowingly passed by all your life. Through gorgeous photographs, playful, but authoritative text, and ground-breaking design he gives you the knowledge and confidence to finally begin eating and enjoying edible wild plants. Edible Wild Plants divides plants into four flavor categories -- foundation, tart, pungent, and bitter. Categorizing by flavor helps readers use these greens in pleasing and predictable ways. According to the author, combining elements from these different categories makes the best salads.

4,435円

Edible Wild Plants: Wild Foo…

We've scoured the state and brought back the winners in a back pocket-sized cookbook. From the State Fair of Texas to the Terlingua International Chili Championship, some of the Lone Star State's finest dishes are now explained. The best cobblers from Texas peach country, best homemade ice cream, most scruptious kolaches from Tex-Czech parts and the world's best chilis.

1,221円

Texas Braggin' Rights: Winni…

From the colonial era to the present, Marcie Cohen Ferris examines the expressive power of food throughout southern Jewish history. She demonstrates with delight and detail how southern Jews reinvented culinary traditions as they adapted to the customs, landscape, and racial codes of the American South. Richly illustrated, this culinary tour of the historic Jewish South is an evocative mixture of history and foodways, including more than thirty recipes to try at home.

4,118円

Matzoh Ball Gumbo: Culinary …

2,376円

The Waldorf Book of Breads

A handy collection of easily prepared and revised old recipes adapted for the on-the-road cook and camper. Includes sections on campfire cooking, equipment, menus, and pre-travel food planning and stocking. Lay-flat binding.

1,633円

Easy RV Recipes: Recipes for…

The Good Friends Cookbook" retains all that was unique in the first book -- a warm and attractive design, over 200 tantalizing recipes, professional testing to ensure the best possible results, and above all, the original focus of "good food that tastes good." Along with tried-and-true favorites are new dishes showcasing Southern, Californian, and Italian influences. All are easily adaptable to suit individual tastes.

2,376円

Good Friends Cookbook

The word "gelato," in Italian, simply means "ice cream," but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker. "Making Artisan Gelato," following on the heels of "Making Artisan Chocolates," will offer 45+ recipes and flavor variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmer's market. From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in "Making Artisan Gelato" ensure quality concoctions. Recipe flavors run the gamut--nuts, spices, chocolate, fruit, herbs, and more--with novel flavor pairings that go beyond your standard-issue fare.

4,276円

Making Artisan Gelato: 45 Re…

While growing up in Versailles, an Indiana farm community, Linda Furiya tried to balance the outside world of Midwestern America with the Japanese traditions of her home life. As the only Asian family in a tiny township, Furiya's life revolved around Japanese food and the extraordinary lengths her parents went to in order to gather the ingredients needed to prepare it. As immigrants, her parents approached the challenges of living in America, and maintaining their Japanese diets, with optimism and gusto. Furiva, meanwhile, was acutely aware of how food set her apart from her peers: She spent her first day of school hiding in the girls' restroom, examining her rice balls and chopsticks, and longing for a Peanut Bullter and Jelly sandwich. "Bento Box in the Heartland" is an insightful and reflective coming-of-age tale. Beautifully written, each chapter is accompanied by a family recipe of mouth-watering Japanese comfort food.

4,787円

Bento Box in the Heartland: …

From the author of "The Elements of Cooking" comes a groundbreaking book that explains the very essential truth of cooking: it is not the recipe itself but rather two unchanging components that make all food come together.

3,168円

Ratio: The Simple Codes Behi…

The first cookbook to present authentic versions of beloved Mexican sweets plus a creative selection of new recipes rooted in traditional flavors and ingredients"--Provided by publisher.

4,752円

My Sweet Mexico: Recipes for…

This book became an immediate bestseller when it was published in hardcover in October 1982. Available in a paperback edition since 1983, this enduring favorite is now even more useful with a new spiral binding.

2,692円

Comida Sabrosa: Home-Style S…

Now in a big, personal, and personable book, Greenspan captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France. Includes hundreds of recipes and insider tips on French culinary customs.

7,920円

Around My French Table: More…

Millions of readers have discovered the delights of a trip to Mitford, and found themselves hankering for mouthwatering dishes like Father Tim's Rector's Meatloaf and Esther Bolick's Orange Marmalade Cake. Along with 150 fabulous recipes are Karon's personal reminiscences.

6,336円

Jan Karon's Mitford Cookbook…

A wonderful new collection of recipes from a revered cookbook author--every cook and kitchen will delight in these 200+ recipes.

5,544円

The Pure Joy of Monastery Co…

1,336円

Great Texas Chefs

From aab gosht to zeera, this is a wordlist of Hindi (and some regional) terms for food and dishes throughout the sub-continent. A handy pocket size, it is essential company when going to the market, food store or restaurant. Travellers and enthusiasts of Indian food will come to rely on it. Joyce P. Westrip was born in India and has spent a lifetime travelling the country, cooking the food and studying the food history. Her important book on Moghal cookery is also being published, by our colleagues Serif Books, during the course of the year.

2,974円

An N ABC of Indian Food: Fro…

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