| The Italian Cook Book--The Art of Eating Well--(annotated)
| Pellegrino Artusi died in 1911 at the age of 91. He was the most famous cookbook author in Italy. His most important book is The Art of Eating Well. As his book both promoted and gained in popularity from the spread of standard Italian (he lived in Florence, birthplace of standard Italian) it persists into today. Maria Gentile was creating an English version that was published eight years later.The current English version of Artusi's master work begins with broth:BRODO:As everyone knows, to obta...More
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| The Recipe Box
| This a collection of 7 previous released cook books. The book includes: Restaurant Favorites Homemade, More Restaurant Favorites, Northeast Favorites, Slow Cooker Salvation, Pizza Panache, The Way to the Heart and Carefree Cocktails. Everything from Meatloaf to Peanut Butter and Jelly Pork Chops is included.
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| The Home Baking Glossary of Terms (In the Pantry Baking Standards)
| “If you bake at all, you need a handy dandy resource like this one to guide you through all of the different baking terms and descriptions that exist that perhaps you have never heard of or recognize. From A to Z this is an amazingly thorough book! Get this one and keep it near when you are baking!” ~Kristie“I'm pretty new to cooking/baking, and I often see things in recipes that truly look like a different language. This book is a TREMENDOUS help. I highly recommend it to anyone that coul...More
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| Frugal Kitchen Tips
| #1 Amazon Kindle Best Seller in Cooking Reference!#1 Amazon Kindle Best Seller in Budgeting!Buy Now... Save $2! (Price will increase to $2.99 on 02/09/2012)What Readers Are Saying:"Do you know how to make powdered sugar when you don't have any? Or doyou know why you should never use margarine on popcorn? These are just 2 of the useful tips you'll find in this book. I know I'll be referringto this often when in the kitchen.""I read this book whe...More
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| Mary Gail Stanley's Coleslaw Recipes (Simple Salad Series)
| By #1 Best Selling Author, Mary Gail StanleyWhat Readers Are Saying:"All I can say is WOW! I love cookbooks that give me recipes I haven't seen before and this cookbook delivers in spades. I don't think I've seen more than 4 or 5 of these recipes anywhere else and they all look so good I really don't know which one to try first.""Because I need a coleslaw recipe for an upcoming event, I decided to purchase this cookbook. I honestly never knew there were so many ways to dr...More
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| JeBouffe Home Canning Step by Step Guide (second edition) Revised and Expanded
| This guide is intended to provide you with the essential information to make your first small jars in a safe and enjoyable way. It will guide you through all stages from preparation to storage of your products.You will discover the principles of conservation for different types of food, the benefits of home canning, the recommended methods as well as the ones to avoid.Then you will learn the two proper methods of treatment: the boiling water bath and the pressure canning methods. You will find a...More
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| Essential Pepin: More Than 700 All-Time Favorites from My Life in Food
| For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need.In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his...More
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| The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
| Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work m...More
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| Emergency Food Storage & Survival Handbook: Everything You Need to Know to Keep Your Family Safe in a Crisis
| What if your life was disrupted by a natural disaster, food or water supply contamination, or any other type of emergency? Do you have the essentials for you and your family? Do you have a plan in the event that your power, telephone, water and food supply are cut off for an extended amount of time? What if there were no medical or pharmaceutical services available for days, weeks, or months? How prepared are you?With this guide by your side, you and your family will learn how to plan, purchase,...More
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| Old Cookery Books and Ancient Cuisine
| The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: Cookery; Cooking / General; Cooking / Regional
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| On Food and Cooking: The Science and Lore of the Kitchen
| Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated editio...More
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| Make the Bread, Buy the Butter
| When Jennifer Reese lost her job, she was overcome by an impulse common among the recently unemployed: to economize by doing for herself what she had previously paid for. She had never before considered making her own peanut butter and pita bread, let alone curing her own prosciutto or raising turkeys. And though it sounded logical that “doing it yourself” would cost less, she had her doubts. So Reese began a series of kitchen-related experiments, taking into account the competing demands of...More
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| Paula Deen's Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes
| Hi, y’all! This book is my proudest achievement so far, and I just have to tell y’all why I am so excited about it. It’s a book of classic dishes, dedicated to a whole new generation of cooks—for every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. We’re blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generation’s worth of stovetop secre...More
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| Rapid Recipes for Writers . . . And Other Busy People
| A nostalgia look back at the eating styles of yesteryear . . . 31 Quick and Easy Recipes: One new thing to eat each day for a month. Your family will never suspect that you've been slaving over a hot keyboard all day long if you spring these quick and yummy dishes on themThis compilation of quick and easy recipes originated when the editor of a small magazine, Marsha Ward, asked her regular writers to submit their favorite easy recipes to be published in chapbook form. "Rapid Recipes for Writers...More
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| Good Eats 3: The Later Years
| As Good Eats enjoys its 14th season on the Food Network, its popularity continues unabated. Fans can’t get enough of Alton Brown’s wildly inventive, science-geeky, food-loving spirit. It’s no wonder, then, that the first two volumes in STC’s Good Eats series were New York Times bestsellers. Like Volumes 1 and 2, Good Eats 3: The Later Years packs a bounty of information and entertainment between its covers. More than 200 recipes are accompanied by hundreds of photogr...More
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| Lucky Peach Issue 2
| Lucky Peach is a journal of food writing, published on a quarterly basis by McSweeney’s. It is a creation of David Chang, the James Beard Awardwinning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Productionproducers of the Travel Channel’s Emmy Awardwinning Anthony Bourdain: No Reservations.The result of this collaboration is a mélange of travelogue, essays, art, photography, and rants in a full-col...More
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| Ratio: The Simple Codes Behind the Craft of Everyday Cooking
| WHEN YOU KNOW A RATIO, IT’S NOT LIKE KNOWING A SINGLE RECIPE, IT’S INSTANTLY KNOWING A THOUSAND. In Ratio, Michael Ruhlman, recognized as one of the great translators of the chef’s craft for both home cooks and culinary professionals, shows how cooking with ratios will unchain you from recipes and set you free. Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—wor...More
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| Super Baby Food
| This title shows how and when to start your baby on solid foods, with detailed information on the best and safest high chair, spoons, bibs, and other feeding equipment. It describes which foods to introduce to your baby during each month of his first year, with details on proper food consistency, amount, and temperature. It also shows how much you can expect your baby to eat and drink during the months of her first year with information on her digestive system at each age. It provides interestin...More
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| A Plain Cookery Book for the Working Classes
| The ultimate guide to feeding the family the Victorian way, by the chief cook to Queen Victoria First published in 1852, this cookbook features 241 recipes suitable for small budgets. From the simple art of boiling potatoes to the more advanced Pumpkin Porridge, each recipe is described in detail to ensure a delicious dish every mealtime. Recipes ranging from Sheep's Head Broth to A Pudding made of Small Birds ably instruct even the most impoverished homemaker how to prepare meals on ...More
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| The Professional Chef
| "The bible for all chefs."—Paul BocuseNamed one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef™ is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outl...More
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