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.

7,920円

SET WITH STYLE(H)

With more than two hundred traditional and contemporary recipes, "The Africa Cookbook "is a unique window into the long culinary history of a diverse continent. From the savory stews of the western savannah to the curries and chutneys of the Swahili coasts, prominent scholar Jessica Harris has assembled a collection of recipes that reflects the modern innovations and rich heritage of kitchens across Africa. Potatoes with Mint Leaves and Garlic from Algeria and Senegal's classic Theibou Dienn are among the many flavorful dishes that offer a change of pace for contemporary North Americans. Illustrated with archival photographs and peppered with history and anecdote, "The Africa Cookbook "is a celebration of cultures and individuals whose contributions to the way we eat have long been ignored.

3,960円

The Africa Cookbook: Tastes …

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.

5,544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.

5,148円

Matzoh Ball Gumbo: Culinary …

2,970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.

2,970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.

4,950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.

5,984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.

3,960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.

5,940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.

3,366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.

9,900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.

7,920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.

6,930円

The Pure Joy of Monastery Co…

A gluten-free diet is one of the most challenging diets to adopt and follow, but the effort is worth it!

4,950円

Complete Gluten-Free Diet an…

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.

3,718円

An N ABC of Indian Food: Fro…

The definitive book on knife skills from the knife manufacturer recognized worldwide as the symbol of the best quality and function.

7,920円

Zwilling J.A. Henckels Compl…

For all who love the magical flavors of good Indian cooking and want to reproduce effortlessly some of the delectable dishes from that part of the world, this groundbreaking book from the incomparable Jaffrey makes it possible.

7,920円

At Home with Madhur Jaffrey:…

As wine director for the Mina Group, Parr presides over the lists at some of the country's top restaurants. In "Secrets of the Sommeliers," Parr and journalist Mackay present a fascinating portrait of the world's top wine professionals and their trade.

6,930円

Secrets of the Sommeliers: H…

This first book to introduce Japanese vegetarian and vegan cooking to Western cooks is written by an authority on Japanese cuisine. With its range of elegant and satisfying recipes, "Kansha" will appeal to anyone with an interest in the food of Japan.

6,930円

Kansha: Celebrating Japan's …

A collection of traditional recipes that provide a fascinating glimpse into Native culture and customs.

4,356円

A Feast for All Seasons: Tra…

Everyone knows about pot brownies, but not many know how to make them -- and brownies are so old-school. Aunt Sandy has perfected more than 30 cannabis-infused recipes using her family's favorite appetizers, entrees, and desserts. The secret to success is a process that changes the grass taste to a delicious nutty-flavored butter that Aunt Sandy calls 10X Cannabutter. It can be used to make recipes as diverse as lemon bars and roast turkey. Aunt Sandy shows readers how to customize the strength of the recipes to adjust the potency to their own needs. This is the first cannabis cookbook to consider health and special dietary needs for patients with diabetes and low carb requirements, as well as vegans.

2,970円

Aunt Sandy's Medical Marijua…

Every day 1,500 Bostonians can't resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a degree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network'sThrowdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.

7,414円

Flour: Spectacular Recipes f…

More than just political revolutionaries, Washington, Jefferson and Franklin had a passion for food and set early standards for today's gourmet American meals, from what we like to eat to the liquor we drink. This unique gift book with over 30 illustrations also includes forty of the Founding Fathers' and Mothers' favorite recipes, modernized for today's cook. Includes: Johnny Cakes Succotash Hot Rum Toddy Classic Clam Chowder Boston Baked Beans Philadelphia Turtle Soup And more!

4,554円

The Founding Foodies: How Wa…

The first cookbook from this little-known region of Italy celebrates the richness of the region's landscape and the allure of its cuisine, featuring recipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native.

8,910円

My Calabria

Seabury collects more than 100 recipes and anecdotes from the heavyweights ofheavy metal.

3,762円

Mosh Potatoes: Recipes, Anec…

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