While "bread" once implied a simple, sliced white loaf from the supermarket, consumers have begun to consider the product in a more sophisticated light. Bread enthusiasts are more aware of the diverse array of high-quality breads than ever before and are seeking out handmade artisan products at local farmers' markets, organic grocery stores, specialty shops...even the Internet. "Baking Artisan Bread" will show that finding these specialty breads is as easy as looking in your own kitchen! "Baking Artisan Bread" provides a simplified, formula-based approach to baking bread at home, making the mixing, the rising, and the baking itself more approachable and less intimidating. With step-by-step full-color process shots and clear directions, chef Ciril Hitz will show you how with just 10 formulas you can create more than 40 different products--how's that for streamlined?

4,276円

Baking Artisan Bread: 10 Exp…

6,336円

Frank Stitt's Bottega Favori…

A full-spectrum nutritional cookbook with a startling message--animal fats and cholesterol are vital factors in the human diet, necessary for reproduction and normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Includes information on how to prepare grains, health benefits of bone broths and enzyme-rich lacto-fermented foods.

4,276円

NOURISHING TRADITIONS

From the author of "The Elements of Cooking" comes a groundbreaking book thatexplains the very essential truth of cooking: it is not the recipe itself butrather two unchanging components that make all food come together. b&w photosthroughout.

4,435円

Ratio: The Simple Codes Behi…

Acclaimed chef Hirigoyen's sophisticated and delectable small plates, served at his restaurants, Bocadillos and Piperade, set the standard for tapas. This book features 75 distinctive California-inflected versions of Spanish tapas and French Basque dishes.

3,960円

PINTXOS(H)

An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summers sweet nectarines and raspberries. Or a comforting pear bread pudding made with brioche to soften a harsh winters day. In RUSTIC FRUIT DESSERTS, James Beard awardwinning chef Cory Schreiber and Julie Richardson, owner of Baker & Spice, share their repertoire of classic fruit desserts, including crumbles, crisps, Bettys, buckles, and pies that showcases the freshest in-season fruit available. Simple, scrumptious, and always a cherished favorite, these heritage desserts are (thankfully) experiencing a long-due revival.

3,801円

Rustic Fruit Desserts: Crumb…

The best 1,400 slow-cooker recipes are assembled in this one handy volume. Full-color photos throughout.

4,752円

Fix-It and Forget-It Big Coo…

Drinking smoothies is the fastest, easiest and best-tasting way to achieve good health.

3,960円

The Smoothies Bible

Mastering The Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring- green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach.

15,840円

MASTERING THE ART OF FRENCH …

3,960円

Tagines and Couscous: Delici…

This follow-up to "In Bad Taste" goes where no other book has gone before. Dr. Marcone journeys into remote regions in search of shark-fin soup, ant eggs, scorpions, fried grasshoppers, seal-flipper pie, and other amazing things human beings are willing to eat to sustain themselves. His investigations lead to fundamental questions: Why do people eat this food, and what makes it a delicacy? Is it a delicacy simply because it is rare or odd? Why is it so expensive? Is it truly quantifiably different or better than their more conventional varieties?

2,692円

Acquired Tastes: On the Trai…

Why would anyone pay $600 per pound to drink coffee brewed from beans extracted from the feces of a cat-like creature? Or drool over a slice of cheese infested with squirming with maggots, or salad oil pressed from argan nuts excreted by goats? Dr. Massimo Marcone investigates and reveals the hidden secrets behind these bizarre foods. Part travelogue, part scientific investigation, "In Bad Taste" journeys into remote regions around the world in search of Kopi Luwak "scat" coffee, argan oil, edible bird's nests, and more.

2,692円

In Bad Taste: A Quest for th…

The ultimate bread machine recipes."Because bread machines are more popular than ever, we have revised our best-selling bread machine book with 50 new recipes. From traditional favorites to innovative recipes that reflect today's tastes, this ultimate collection provides 300 recipes for one of life's great pleasures: home-baked bread.Here are just a few of the delicious new recipes: Cracked wheat Classic French Cinnamon raisin Flaxseed Coffee raisin Olive rosemary Currant bran Salsa bread Bacon cheddar loaf Barley date Four-cheese pizzetta Maple oat Each recipe accommodates 1 1/2-pound and 2-pound machines, and there are recipes for other foods that can be made in a bread machine, such as pasta, cakes and cookies.Well-developed and tested recipes along with handy glossaries of baking terms and tons of tips and techniques enable the home chef to make perfect bread every time.

3,960円

300 Best Bread Machine Recip…

A lifetime 's interest in, and fascination with, the central place of sushi in Japanese culinary culture animates this book. In it, Ole Mouritsen shares both his passion for the now international cuisine, and his knowledge of its scientific underpinnings.

5,544円

Sushi: Food for the Eye, the…

A practical guide to adding that professional flourish to any dish.

4,752円

Food Presentation Secrets: S…

This pocket-sized guide offers concise, authoritative advice on understanding, buying, and enjoying the six classes of tea, with identification and location photography throughout for casual tea drinkers and tea connoisseurs alike.

2,692円

The Tea Enthusiast's Handboo…

3,960円

The Kentucky Bourbon Cookboo…

Appetizing, energizing and easy-to-prepare recipes to enjoy on the go.

3,484円

The Complete Trail Food Cook…

Having already sold more than five million copies, the "Fix-It and Forget-It Cookbook" has been enhanced with 100 new recipes for slow cookers, additional tips and helpful information, and a new Introduction.

2,534円

Fix-It and Forget-It Revised…

Creative ideas for children's lunches served in Japanese bento boxes.

2,692円

YUM-YUM BENTO BOX(P)

In "The Elements of Cooking, New York Times "bestselling author Michael Ruhlman deconstructs the essential knowledge of the kitchen to reveal what professional chefs know only after years of training and experience. With alphabetically ordered entries and eight beautifully written essays, Ruhlman outlines what it takes to cook well: understanding heat, using the right tools, cooking with eggs, making stock, making sauce, salting food, what a cook should read, and exploring the most important skill to have in the kitchen, finesse. "The Elements of Cooking "gives everyone the tools they need to go from being a good cook to a great one.

3,009円

The Elements of Cooking: Tra…

The fifth volume in this popular series is a feast for the eyes, spanning the food cultures of the South and celebrating food and the ways in which it forges unexpected relationships between people and places. This collection of more than 70 essays and poems provides nourishment as well as a sense of community and shared history.

4,435円

Cornbread Nation 5: The Best…

Fifty years ago, a group called The Italian Academy of Cuisine set out to preserve traditional Italian cooking. This is the culmination of their research--2,000 recipes and historical facts that provide fascinating views into the folk culture of the past.

7,920円

La Cucina: The Regional Cook…

Donna Leon's Commissario Guido Brunetti novels have long been celebrated for their descriptions of food. Here, Leon's best friend and favorite cook brings to life these fabulous Venetian meals. The recipes are joined by excerpts from the novels, plus illustrations and essays.

4,752円

Brunetti's Cookbook

This new bible for all things vegetable from Fine Cooking's Vegetable Queen is ideal for the millions of eaters who want to get the recommended five to nine servings of fruits and greens into their daily diet. Susie Middleton shares her love of healthful, delicious veggies with a guide to shopping for and cooking delectable meatless meals, including such delights as Spinach with Shallots and Parmigiano and Roasted Eggplant, Bell Pepper, and Fresh Basil Salad. More than 100 recipes for appetizers, snacks, entrees, and side dishes, many of them vegan, make Fast, Fresh & Green an excellent resource for vegetarians and omnivores.

3,960円

FAST,FRESH & GREEN(P)

Great breads from the home kitchen. They will taste like they came from the best bakery in town.

3,960円

125 Best Gluten-Free Bread M…

The Art and Craft of Coffee shows you how to get the most out of your coffee, from fresh-roasted bean to hand-crafted brew.

4,276円

Art and Craft of Coffee: An …

This deliciously crafted memoir is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told. A witty and compelling chronicle of a culinary sensualist's coming-of-age.

3,484円

Tender at the Bone: Growing …

Picking up where "Tender at the Bone" leaves off, "Comfort Me with Apples" recounts Reichl's transformation from chef to food writer, a process that led her through restaurants from Bangkok to Paris to Los Angeles and brought lessons in life, love, and food.

3,168円

Comfort Me with Apples: More…

2nd edition completely updated with 50 new beer recipes"--Cover.

3,168円

Clonebrews, 2nd Edition: Rec…

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