In this splendid cookbook, bicultural chef Sandra Gutierrez blends ingredients, traditions, and culinary techniques, creatively marrying the diverse and delicious cuisines of more than twenty Latin American countries with the beloved food of the American South. The book has beautiful illustrations plus it features 150 original, tasty recipes, a handy glossary, a section on how to navigate a Latin tienda, and a guide to ingredient sources.

5,544円

The New Southern-Latino Tabl…

2,376円

Mexican Cookbook

The Art of Beef Cutting is the only book on the market that combines a complete listing of beef cuts, including full-color photos and NAMP/IMPS numbers for each cut, with step-by-step instructions on basic meat cutting techniques"--

7,920円

The Art of Beef Cutting: A M…

Karlin presents a contemporary guide to making 100 artisan cheeses at home, with an extensive primer on ingredients, equipment, and techniques.

4,752円

ARTISAN CHEESE MAKING AT HOM…

Asian food poses unique challenges to the gluten-free cook because of its heavy reliance on kitchen staples such as noodles, soy sauce, and oyster sauce that typically contain wheat. But with culinary know-how and ingredient awareness, any home cook can quickly and simply turn out these 100 gluten-free, full-flavored dishes.

3,801円

The Gluten-Free Asian Kitche…

From the famous, funny, and irreverent wine author, a personal journey into the new--and old--world of natural wine

3,960円

NAKED WINE(H)

2,534円

FRENCH WOMEN DON'T GET FAT C…

4,752円

The Homesick Texan Cookbook

Vegetables are more than just food for humans--they've been characters, companions, and even protagonists throughout history. "How Carrots Won the Trojan War" is a delightful collection of little-known stories about the origins, legends, and historical significance of 23 of the world's most popular vegetables. 384 pp. 15,000 print.

2,692円

How Carrots Won the Trojan W…

A collection of salmon and dessert recipies from Alaska cook LaDonna Gundersen, photographs provided by Ole Gundersen. Your complete guide to understanding, selecting and enjoying the wild pacific salmon! With over 52 fabulous quick-and-easy recipes, you can whip up great salmon dishes in your own kitchen anytime. Move over, grilled chicken - tonight it's summertime salmon bruschetta, hazelnut-encrusted salmon and baked Alaska for dessert!

3,009円

Salmon, Desserts & Friends

13,464円

PROFESSIONAL CHEF,THE(H)

Bundt-style cakes appeal to everyone busy home bakers appreciate how simple they are to make, and cake lovers adore the endless (and delicious!) variety of shapes and forms they can take. This collection of more than 50 recipes delivers retro fun with a sophisticated spin, offering everything from nostalgia-inducing classics and decadent indulgences to adorable minis and even vegan versions of this eponymous treat. Enticing photos throughout showcase these whimsical, irresistible desserts and will have anyone with sweet cravings begging for this circular sensation!

3,168円

CAKE SIMPLE(H)

Don't know what to make for dinner? Is every evening an occasion for duress and deliberation? No more! "What the F*@# Should I Make For Dinner?" gets everyone off their a**es and in the kitchen. Derived from the incredibly popular website, whatthefuckshouldimakefordinner.com, the book functions like a "Choose your own adventure" cookbook, with options on each page for another f*@#ing idea for dinner.With 50 recipes to choose from, guided by affrontingly creative navigational prompts, both meat-eaters and vegetarians can get cooking and leave their indecisive selves behind.

2,534円

What the F*@# Should I Make …

More than 200 recipes and 45 full-color photographs celebrate 25 years of good eatin' in this original regional Southern cooking classic. A quarter-century ago, while many were busy embracing the sophisticated techniques and wholesome ingredients of the "nouvelle cuisine," one Southern loyalist lovingly gathered more than 200 recipes--collected from West Virginia to Key West--showcasing the time-honored cooking and hospitality traditions of the white trash way. Ernie Mickler's much-imitated sugarsnap-pea prose style accompanies delicacies like Tutti's Fancy Fruited Porkettes, Mock-Cooter Stew, and Oven-Baked Possum; stalwart sides like Bette's Sister-in-Law's Deep-Fried Eggplant and Cracklin' Corn Pone; waste-not leftover fare like Four-Can Deep Tuna Pie and Day-Old Fried Catfish; and desserts with a heavy dash of Dixie, like Irma Lee Stratton's Don't-Miss Chocolate Dump Cake and Charlotte's Mother's Apple Charlotte.

3,168円

White Trash Cooking: 25th An…

The easiest homemade desserts out there. For delicious cookies anytime, all you have to do is stock your pantry with cake mix. Camilla Saulsbury shares over 375 recipes for cookies that all start with a box of cake mix--even if they look like they came straight from the pastry shop. You'll enjoy: Chocolate Chippers, Chai Spice Cookies, Triple-Chocolate Gooey Chess Squares, Cherry Pie Bars, Mocha-Hazelnut Sandwich Cookies, Old-fashioned Blackberry Thumbprints

3,484円

The Ultimate Cake Mix Cookie…

5,931円

EXTRAORDINARY CAKES(H)

9,504円

Made in America: Our Best Ch…

4,752円

Fan Fare! Best of Bridge Coo…

Let enticing tales, practical tips, and recipes both stunningly simple and tastefully elaborate point the way beyond "farm to table" to the truly wild foods of our streams and forests.

4,435円

Trout Caviar: Recipes from a…

Junior's Restaurants are nationally known for their award-winning cheesecakes. But Junior's has perfected other confections, too; here, more than 30 full-page, four-color photographs showcase 65 fabulous desserts. Authors Rosen and Allen present scaled-down kitchen-tested recipes so bakers can create their own restaurant-worthy delights. 192 pp.

3,960円

Junior's Dessert Cookbook: 7…

The Food Network icon returns to her roots with the definitive--and delicious--guide to Southern cooking and hospitality. Every one of these 325 recipes is fundamental to Southern eating, and 80 percent of them are new to this book. It features 100 how-to illustrations throughout, complete with 16 pages of full-color photos. 400 pp. 500,000 print. (Cooking / Wine)

5,544円

Paula Deen's Southern Cookin…

The debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography. Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Frederic Morin push the limits of traditional French cuisine with over 125 recipes (nearly all of them photographed) for hearty dishes infused with irreverent personality. Featuring lively stories and illustrations showcasing gangsters, oysters, Canadian railroad dining car food, the backyard smoker, and more, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life.

6,336円

The Art of Living According …

9,504円

The Food of Morocco

3,361円

Crazy for Cake Pops: 50 All-…

5,544円

A New Turn in the South: Sou…

If you've ever had a fantasy of living on a Maine island, this book is for you. It, s just icing on the cake it that is also happens to involve chocolate. Kate Shaffer and her husband moved to remote Isle au Haut nearly seven years ago. Once there, they were inspired to open a chocolate company and cafe featuring delicious chocolate and fresh Maine ingredients. Now their products are shipped all over the world and their island cafe is a true Maine destination. This armchair travel log and cookbook all in one describes the fantasies and fantastic realities of island life in Maine while featuring more than forty-five of Shaffer, s delicious recipes for her renowned chocolates and chocolate-inspired recipes from her seasonal cafe.

4,752円

Desserted: Recipes and Tales…

3,080円

CANAL HOUSE COOKING VOLUME N…

9,504円

RITZ PARIS:HAUTE CUISINE(H)

Anderson encourages readers to eat meat-free a day or two a week and makes it easy to do so with recipes for simple, fun vegetarian and vegan meals that are made from accessible, wholesome ingredients. 272 pp. 50,000 print.

5,139円

Cook Without a Book: Meatles…

Just as Momofuku was much more than a cookbook, Momofuku Milk Bar, too, will have a compelling narrative story, also written with Peter Meehan, that shares the unlikely beginnings of this quirky bakery's success. A runaway success in fall 2009, Momofuku suffered from just one criticism among reviewers: where were Christina Tosi's fantastic desserts? The compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone's favorite part of a nutritious breakfast--the milk at the bottom of a bowl of cereal; the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside. Momofuku Milk Bar will have all the recipes for their most addictive desserts, along with ones for savory baked goods that take a page from Dave's Asian-flavored cuisine, such as Kimchi Croissant with Blue Cheese"--

5,544円

MOMOFUKU MILK BAR

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