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Asia, the Beautiful Cookbook
by Jacki Passmore

ISBN 0895351854 (0-89535-185-4)
Hardcover, Knapp Press

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Book summary:
The cuisines of Asia are among the most intriguing in the world, blending taste and tradition in remarkable combinations. Even so, many food lovers have never had the pleasure of sampling authentic Asian dishes. Now, with Asia The Beautiful Cookbook, you can enjoy the culinary creations of fourteen Asian countries first-hand as you embark on a temptation-filled tour that begins in Japan and ends on the enchanting isle of Sri Lanka.
To capture the essence of Asia's cuisines, author Jacki Passmore spent more than fifteen years gathering the best recipes from hundreds of expert cooks. In this book she shares her finds; here are over 200 memorable dishes-from appetizers to desserts--beautifully photographed in glorious detail.
In the chapter on Japan, for example, you will find recipes and photos showing how to prepare sushi and tempura, along with less well-known specialties such as crab hotpot and abalone steamed in sake. From Burma comes the country's national dish, mohinga, rice vermicelli in a robust fish broth. India and Thailand contribute their famous spicy curries; Indonesia and Malaysia, their rich desserts. No matter which country you choose to explore first, you will find endless ways to create traditional and exotic meals.
To guide you, nearly every recipe is accompanied by helpful notes describing the origins and characteristics of the dish; along with tips on ingredients and utensils. Finally, an extensive glossary offers insights into some of the more unusual Asian cooking terms.
For the adventurous cook and the armchair traveller alike, Asia The Beautiful Cookbook offers a lasting tribute to a fascinating continent. Far more than a collection of recipes, it provides an evocative look at the Asian people and the magical lands in which they live.
[via]
More editions of Asia, the Beautiful Cookbook:
- Asia, the Beautiful Cookbook: ISBN 0895351854 (0-89535-185-4)
  Hardcover, Knapp Press
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Better Homes and Gardens New Cook Book

ISBN 0553562916 (0-553-56291-6)
Softcover, Bantam Books

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Book summary:
Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy. [via]
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Better Homes and Gardens New Cook Book
by Better Homes and Gardens

ISBN 0696217163 (0-696-21716-3)
Softcover, Meredith Books

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Book summary:
- Pink is back with a story to tell! On the heels of the successful New Cook Book Pink Plaid Limited edition, Better Homes and Gardens is proud to release this New Cook Book Special Edition to continue to support the fight against breast cancer.
- An all-new special 32-page supplement includes heart-warming, soul-nourishing personal stories and reflections collected from readers and their family members who have survived breast cancer as well as more than 60 recipes from the Limited Edition Pink Plaid back by popular demand containing wholesome super foods to help prevent chronic diseases, such as cancer.
- With more than 1,200 kitchen-tested recipes and 700 color photos the new edition brings all the goodness and reliability that's made the Red Plaid a bestseller.
[via]
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Better Homes and Gardens New Cook Book
by Jennifer Darling

ISBN 0553577956 (0-553-57795-6)
Softcover, Bantam Books

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Book summary:
Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy. [via]
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Better Homes and Gardens New Cook Book
by BH&G Editors

ISBN 0553267663 (0-553-26766-3)
Softcover, Bantam Books

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Book summary:
Discover why every kitchen worth its salt has a flour-dusted, bouillon-stained, batter-encrusted and whisk-maimed copy. [via]
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Better Homes and Gardens New Cook Book
by Jan Miller

ISBN 0696225654 (0-696-22565-4)
Softcover, Meredith Books

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Book summary:
- With more than 38 million copies sold since 1930, the New Cook Book is one of America's most trusted sources for cooking information.
- Now with more than 1,400 recipes, 800 color photos and the latest nutrition information the 14th edition combines tradition, flavor, speed and convenience for today's busy cooks.
- A special 20-Minute Meals chapter includes more than 45 fast meal solutions for time-crunched cooks and new at-a-glance icons identify Easy, Whole Grain, and Vegetarian recipes, in addition to the helpful icons for Fast, Low-Fat, No-Fat and Favorite recipes.
[via]
More editions of Better Homes and Gardens New Cook Book:
- Better Homes and Gardens New Cook Book: ISBN 0696224038 (0-696-22403-8)
  Hardcover, Meredith Books
- Better Homes and Gardens New Cook Book: ISBN 0696225654 (0-696-22565-4)
  Softcover, Meredith Books
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Betty Crocker Cookbook: Bonus Edition
by Betty Crocker

ISBN 0471753084 (0-471-75308-4)
Hardcover, John Wiley & Sons Inc

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Book summary:
The perfect holiday gift-a bonus edition of Betty Crocker's beloved Big Red cookbook

Rediscover the holidays and Betty Crocker with this fresh edition of America's most trusted cookbook. This festive bonus edition gives cooks a special boost this fall and winter with an extra 32-page holiday section chock-full of recipes, photos, menus and tips for Halloween, Thanksgiving, Hanukkah, Christmas and New Year's. For each holiday, there is a range of ideas to suit different needs. Couples planning a Thanksgiving dinner for two, health-conscious eaters looking for alternatives to traditional holiday fare, parents looking for homemade Halloween treats, busy cooks wanting do-ahead party tips-all will find recipes and how-to's to celebrate the season in style. Delicious and appealing approaches to Giftable Cookies and Easy Party Platters will help readers make their holidays shine. A handsome new cover design calls attention to this bonus edition, giving it an attractive and gifty appeal.

Of course, this edition also includes all of the terrific content and features that make it a kitchen essential-over 1,000 classic and contemporary recipes, more than 300 color photos, clear instructions, helpful tips and more. A comprehensive cookbook with holiday flair, the Betty Crocker Cookbook, Bonus Edition is ideal for both new and experienced cooks on everyone's list. [via]
More editions of Betty Crocker Cookbook: Bonus Edition:
- Betty Crocker Cookbook: Bonus Edition: ISBN 0471753084 (0-471-75308-4)
  Hardcover, John Wiley & Sons Inc
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Betty Crocker Cookbook: Bridal Edition
by Betty Crocker

ISBN 0764576747 (0-7645-7674-7)
Hardcover, John Wiley & Sons Inc

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Book summary:
Begin your new life together with this beautiful keepsake version of the tenth edition of the "Big Red" Betty Crocker Cookbook. A book to be used and cherished, it includes all of the trusted recipes (more than 1,000 in all) and helpful advice of "Big Red," plus a 32-page color bonus section just for newlyweds. It's filled with information on organizing the kitchen, entertaining friends and relatives for different occasions (including your first Thanksgiving!) and creating romantic meals for two. Specially designed memory plates offer space to record holiday meals and other memorable moments. This bridal edition of the Betty Crocker Cookbook is the gift you will count on--and treasure--as you create memories that last a lifetime. [via]
More editions of Betty Crocker Cookbook: Bridal Edition:
- Betty Crocker Cookbook: Bridal Edition: ISBN 0764576747 (0-7645-7674-7)
  Hardcover, John Wiley & Sons Inc
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Betty Crocker Cookbook: Everything You Need to Know to Cook Today
by Betty Crocker

ISBN 0764576739 (0-7645-7673-9)
Softcover, John Wiley & Sons Inc

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Book summary:
Betty Crocker's Cookbook is 50! In celebration, an updated and expanded ninth edition of this American classic reminds us once again of the value of good old-fashioned comfort food. The original Big Red Cookbook was immediately popular with a postwar audience seeking basic cooking advice and simple recipes that took advantage of several then-new convenience products. The ninth edition remains true to its roots, presenting exemplary instruction, savory mainstream dishes (that still make use of convenience foods and the products of parent company General Mills), and, most notably, standout chapters on baking and dessert specialties. New to this edition, which offers nearly 1,000 recipes, are grilling and vegetarian chapters; up-to-date nutrition information; additional color photos; and contemporary formulas for the likes of Brie with Caramelized Onions, Asiago Bread, and Tandoori Chicken with Chutney.
Instruction was and is the book's strongest suit, and any cook--novice to professional--will benefit from its many how-to features. These include step-by-step directions with photos, tips for kitchen timesaving, and troubleshooting advice. The book also includes several comprehensive glossaries (those on cooking terms and ingredients are particularly good). Standouts among the vast recipe collection, more than 300 of which are designated fast or low fat, include old favorites such as Macaroni and Cheese, Old-Fashioned Baked Beans, and Lemon Chiffon Cake. A few newer ones, such as Sun-Dried Tomato and Olive Bread, also qualify. Published, as ever, in a loose-leaf binder, the book celebrates American culinary know-how, a broad-based tradition of good home cooking, exemplary baking, and the conviction that food and commerce can meld to help people cook easier and eat better. Happy birthday indeed! --Arthur Boehm [via]
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Betty Crocker's Cookbook
by Betty Crocker

ISBN 0307098141 (0-307-09814-1)
Softcover, Random House Childrens Books

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Book summary:
Betty Crocker's Cookbook is 50! In celebration, an updated and expanded ninth edition of this American classic reminds us once again of the value of good old-fashioned comfort food. The original Big Red Cookbook was immediately popular with a postwar audience seeking basic cooking advice and simple recipes that took advantage of several then-new convenience products. The ninth edition remains true to its roots, presenting exemplary instruction, savory mainstream dishes (that still make use of convenience foods and the products of parent company General Mills), and, most notably, standout chapters on baking and dessert specialties. New to this edition, which offers nearly 1,000 recipes, are grilling and vegetarian chapters; up-to-date nutrition information; additional color photos; and contemporary formulas for the likes of Brie with Caramelized Onions, Asiago Bread, and Tandoori Chicken with Chutney.
Instruction was and is the book's strongest suit, and any cook--novice to professional--will benefit from its many how-to features. These include step-by-step directions with photos, tips for kitchen timesaving, and troubleshooting advice. The book also includes several comprehensive glossaries (those on cooking terms and ingredients are particularly good). Standouts among the vast recipe collection, more than 300 of which are designated fast or low fat, include old favorites such as Macaroni and Cheese, Old-Fashioned Baked Beans, and Lemon Chiffon Cake. A few newer ones, such as Sun-Dried Tomato and Olive Bread, also qualify. Published, as ever, in a loose-leaf binder, the book celebrates American culinary know-how, a broad-based tradition of good home cooking, exemplary baking, and the conviction that food and commerce can meld to help people cook easier and eat better. Happy birthday indeed! --Arthur Boehm [via]
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Betty Crocker's Cookbook
by Anne Ficklen

ISBN 0671850393 (0-671-85039-3)
Softcover, Macmillan General Reference

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Book summary:
Betty Crocker's Cookbook is 50! In celebration, an updated and expanded ninth edition of this American classic reminds us once again of the value of good old-fashioned comfort food. The original Big Red Cookbook was immediately popular with a postwar audience seeking basic cooking advice and simple recipes that took advantage of several then-new convenience products. The ninth edition remains true to its roots, presenting exemplary instruction, savory mainstream dishes (that still make use of convenience foods and the products of parent company General Mills), and, most notably, standout chapters on baking and dessert specialties. New to this edition, which offers nearly 1,000 recipes, are grilling and vegetarian chapters; up-to-date nutrition information; additional color photos; and contemporary formulas for the likes of Brie with Caramelized Onions, Asiago Bread, and Tandoori Chicken with Chutney.
Instruction was and is the book's strongest suit, and any cook--novice to professional--will benefit from its many how-to features. These include step-by-step directions with photos, tips for kitchen timesaving, and troubleshooting advice. The book also includes several comprehensive glossaries (those on cooking terms and ingredients are particularly good). Standouts among the vast recipe collection, more than 300 of which are designated fast or low fat, include old favorites such as Macaroni and Cheese, Old-Fashioned Baked Beans, and Lemon Chiffon Cake. A few newer ones, such as Sun-Dried Tomato and Olive Bread, also qualify. Published, as ever, in a loose-leaf binder, the book celebrates American culinary know-how, a broad-based tradition of good home cooking, exemplary baking, and the conviction that food and commerce can meld to help people cook easier and eat better. Happy birthday indeed! --Arthur Boehm [via]
More editions of Betty Crocker's Cookbook:
- Betty Crocker's Cookbook: ISBN 0671850393 (0-671-85039-3)
  Softcover, Macmillan General Reference
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Betty Crocker's Cookbook/40th Anniversary Edition
by Betty Crocker

ISBN 0130737682 (0-13-073768-2)
Hardcover, Macmillan General Reference

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Book summary:
This bestselling classic has been completely updated, modernized and redesigned to be the one-stop kitchen reference for today's cook. New in this edition:
-- All new design, including two-color text
-- Recipes with numbered steps for easy use
-- Preparation and cooking times with each recipe
-- Lighter versions of favorite recipes
-- Timesaving tips to make recipes even quicker
-- 200 all-new color photographs
-- All-new line art to make learning techniques easy
-- Complete nutrition information with each recipe, including percentage of calories from fat
-- Back cover of the book shows sample pages of the interior, so you can see the design even though it is shrink-wrapped
People really rely on Betty Crocker, and all the information they have come to expect is here, revised to be up-to-the-minute.
-- Over 900 recipes, from how to make coffee to rolling a fajita
-- Recipes that call for readily available ingredients
-- Definitions of cooking terms
-- Microwave basics and tips
-- The best -- and easiest -- way to cook anything, from oysters to apple pie to spaghetti squash
-- Photographs to help identify foods, such as types of mushrooms and pasta
-- Step-by-step photographs illustrating cooking techniques
-- Complete roasting, broiling and microwaving charts for meat and poultry
-- Trouble-shooting guides for successful baking
-- Food safety facts
-- High altitude cooking information
Trust Betty Crocker to make cooking easy, fun, and up-to-the-minute! [via]
More editions of Betty Crocker's Cookbook/40th Anniversary Edition:
- Betty Crocker's Cookbook/40th Anniversary Edition: ISBN 0130737682 (0-13-073768-2)
  Hardcover, Macmillan General Reference
Betty Crocker's Dinner for Two Cookbook
by Betty Crocker

ISBN 0307099369 (0-307-09936-9)
Softcover, Golden Press

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Book summary:
Pictorial paperback 1979 160p. 11.00x8.10x0.30 What every kitchen for two needs:For measuring,preparation,baking,top-of-the range cooking,serving pieces,nice to have.Frozen foods,Canned foods,Packaged foods;How much to buy;How to store and many recipes. [via]
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Enchanted Broccoli Forest
by Mollie Katzen

ISBN 0898150787 (0-89815-078-7)
Softcover, Ten Speed Pr

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Book summary:
In this revision of her classic vegetarian cookbook, Katzen introduces many new ideas which reflect current cooking trends and offers a wealth of revised recipes. She includes changes that will simplify steps, additions and combinations, always keeping in mind her continuing attention to fat and cholesterol content. Illustrations. [via]
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Fix-It and Forget-It Cookbook: Feasting With Your Slow Cooker
by Dawn J. Ranck, Phyllis Pellman Good

ISBN 1561483176 (1-56148-317-6)
Softcover, Good Books

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Book summary:
Bring an element of simplicity and quality to your pressure life! [via]
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Forever Summer
by Nigella Lawson, Petrina Tinslay

ISBN 1401300162 (1-4013-0016-2)
Hardcover, Hyperion Books

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More editions of Forever Summer:
- Forever Summer: ISBN 1401300162 (1-4013-0016-2)
  Hardcover, Hyperion Books
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The French Chef Cookbook
by Julia Child

ISBN 037571006X (0-375-71006-X)
Softcover, Alfred a Knopf Inc

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Book summary:
The seminal cooking program that made Julia Child a household name--and forever changed the face of America's dinner table

For the millions of cooking enthusiasts who loved the "The French Chef," and for the millions more who never had the opportunity to see this groundbreaking TV series when it first aired more than three decades ago, here is the complete thirtieth anniversary collection of all the recipes from the show that revolutionized American cuisine.

These beloved recipes--slightly simplified selections from Julia Child's classic Mastering the Art of French Cooking--have been fine-tuned to perfection. Filled with sumptuous and timeless French favorites such as Cassoulet, Lobster Thermidor, and Chocolate Soufflé, The French Chef Cookbook puts in print, session by session, dish by dish, the most widely attended and enthusiastically admired cooking course ever given in America.

Enlivened with quintessential photographs from the set of "The French Chef," this book captures the wit, acumen, and accessibility that have made Julia Child an American treasure. [via]
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The Gourmet Cookbook: More than 1,000 Recipes
by Ruth Reichl

ISBN 0618374086 (0-618-37408-6)
Hardcover, Houghton Mifflin Company

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More editions of The Gourmet Cookbook: More than 1,000 Recipes:
- The Gourmet Cookbook: More than 1,000 Recipes: ISBN 0618374086 (0-618-37408-6)
  Hardcover, Houghton Mifflin Company
How to Garnish
by Harvey Rosen

ISBN 0961257202 (0-9612572-0-2)
Hardcover, Univ Park Media

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- How to Garnish: ISBN 0961257202 (0-9612572-0-2)
  Hardcover, Univ Park Media
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I'm Just Here for More Food: Food X Mixing + Heat=Baking
by Alton Brown

ISBN 1584793414 (1-58479-341-4)
Hardcover, Stewart Tabori & Chang

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Book summary:
Alton Brown's I'm Just Here for More Food: Food x Mixing + Heat = Baking should be required reading for those who truly want to learn how to become great bakers. In his own off-beat style Alton explains the science behind the process simply and in a manner you will not only remember, but subconsciously apply to all your baking endeavors. What is salt's role in the baking process? Why use eggs? Why is the way you mix important to overall success? Stylized and presented like his first book and popular Food Network show Good Eats, Baking is more like a goofy textbook rather then a pretty, photographed book with a bunch of recipes. If you are looking for a couple of quick, simple recipes to make cookies or bread, keep looking. If it's an education about the "Whats," "Whys," and "Hows" of baking with the intent to lift your skills to a new level: welcome!
Baking is a precise science that needs to be followed to the letter if you want success. It is highly recommended to read the introduction and "The Parts Department" section before attempting any of the recipes in this book. The essence of Alton Brown's book is not to simply follow recipes, but to get a deep understanding of what is going on during the baking process. The introduction goes over the layout of the book and how it should be used (the ingenious "method flaps" for instance), the low down on how to read recipes, the importance of measuring by weight vs. volume, and baking's five core steps. The "Parts" section explains just that: ingredients. What is the chemical make up of proteins, carbs, and fats? Why is their interrelationship so important to success? How well do you know flour, eggs, sugar, and baking soda? Once you have the basics down and your parts measured it's time to get mixing. The rest of the book is smartly broken up by the six major mixing methods (Muffin, Biscuit, Creaming, Straight Dough, Egg Foam, and Custards). Each technique is explored in detail with recipes to follow. You won't find any ultra fancy recipes in Baking. The focus here is on the basics and getting the basics down right. Rediscover some old favorites like chocolate cookies and muffins, buttermilk pancakes, biscuits, shortcake, multigrain loaf bread, and good old fashioned cheesecake. There is no denying it, follow Alton's advice and you will be a better baker. Guaranteed. --Rob Bracco [via]
More editions of I'm Just Here for More Food: Food X Mixing + Heat=Baking:
- I'm Just Here for More Food: Food X Mixing + Heat=Baking: ISBN 1584793414 (1-58479-341-4)
  Hardcover, Stewart Tabori & Chang
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I'm Just Here for the Food: Food + Heat = Cooking
by Alton Brown

ISBN 1584790830 (1-58479-083-0)
Hardcover, Harry N Abrams Inc

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Book summary:
Alton Brown, host of Food Network's Good Eats, is not your typical TV cook. Equal parts Jacques Pépin and Mr. Science, with a dash of MacGyver, Brown goes to great lengths to get the most out of his ingredients and tools to discover the right cooking method for the dish at hand. With his debut cookbook, I'm Just Here for the Food, Brown explores the foundation of cooking: heat. From searing and roasting to braising, frying, and boiling, he covers the spectrum of cooking techniques, stopping along the way to explain the science behind it all, often adding a pun and recipe or two (usually combined, as with Miller Thyme Trout).
I'm Just Here for the Food is chock-full of information, but Brown teaches the science of cooking with a soft touch, adding humor even to the book's illustrations--his channeling of the conveyer belt episode of I Love Lucy to explain heat convection is a hoot. The techniques are thoroughly explained, and Brown also frequently adds how to augment the cooking to get optimal results, including a tip on modifying a grill with a hair dryer for more heat combustion. But what about the food? Brown sticks largely to the traditional, from roast turkey to braised chicken piccata, though he does throw a curveball or two, such as Bar-B-Fu (marinated, barbecued tofu). And you'll quickly be a convert of his French method of scrambling eggs via a specially rigged double boiler--the resulting dish is soft, succulent, and lovely. But more than just a recipe book, I'm Just Here for the Food is a fascinating, delightful tour de force about the love of food and the joy of discovery. --Agen Schmitz [via]
More editions of I'm Just Here for the Food: Food + Heat = Cooking:
- I'm Just Here for the Food: Food + Heat = Cooking: ISBN 1584790830 (1-58479-083-0)
  Hardcover, Harry N Abrams Inc
I'm Just Here for the Food: Kitchen User's Manual
by Alton Brown

ISBN 1584792981 (1-58479-298-1)
Hardcover, Harry N Abrams Inc

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More editions of I'm Just Here for the Food: Kitchen User's Manual:
- I'm Just Here for the Food: Kitchen User's Manual: ISBN 1584792981 (1-58479-298-1)
  Hardcover, Harry N Abrams Inc
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I'm Just Here for the Food: The Director's Cut
by Alton Brown

ISBN 158479559X (1-58479-559-X)
Hardcover, Stewart Tabori & Chang

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Book summary:
Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was "Good Eats", one of Food Network's most popular programmes. Four years ago, when Alton Brown set out to write "I'm Just Here for the Food", he wanted to create a cookbook unlike any other - a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting edge graphics and a fresh take on preparing food, "I'm Just Here for the Food" became one of the best-selling cookbooks of the year - and received the James Beard Foundation/KitchenAid Book Award as best reference book. This year, to commemorate and celebrate this more-than-300-thousand-copies-sold success story, STC is pleased to announce "I'm Just Here for the Food: The Director's Cut". This special edition features 10 brand-new recipes, 20 pages of material not included in the original book, a jacket that folds out into a poster and a removable refrigerator magnet - all wrapped around the material that made the original a classic instruction manual for the kitchen. The book now combines more than 90 recipes with a wealth of information that allow anyone - at any level of expertise - to understand the whys and wherefores of cooking. [via]
More editions of I'm Just Here for the Food: The Director's Cut:
- I'm Just Here for the Food: The Director's Cut: ISBN 158479559X (1-58479-559-X)
  Hardcover, Stewart Tabori & Chang
Jamie's Kitchen
by Jamie Oliver

ISBN 1401300227 (1-4013-0022-7)
Hardcover, Hyperion Books

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- Jamie's Kitchen: ISBN 1401300227 (1-4013-0022-7)
  Hardcover, Hyperion Books
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Japanese Cooking
by Emi Kazuko, Yasuko Fukuoka

ISBN 184215964X (1-84215-964-X)
Softcover, Anness Publishing

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Book summary:
This comprehensive and beautiful guide won the World Cookbook prize as the best book on an Asian subject when first published in hardback in 2001. [via]
More editions of Japanese Cooking:
- Japanese Cooking: ISBN 184215964X (1-84215-964-X)
  Softcover, Anness Publishing
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Joy of Cooking
by Irma S. Rombauer

ISBN 0026045702 (0-02-604570-2)
Hardcover, Scribner

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Book summary:
Irma Rombauer collected recipes from friends for the first Joy of Cooking, and published it herself. For this sixth edition, the All New, All Purpose Joy of Cooking, Ethan Becker, grandson of Irma and son of Marion Rombauer Becker, worked with Maria Guarnaschelli, senior editor and vice president at Scribner's. Together, they called on top food professionals to produce a Joy that reflects the way we eat today.
Five new chapters satisfy today's love of pasta, pizza, noodles, burritos, grains, and beans, including soy. The roughly 3,000 recipes, most revised from earlier editions, give the food processor and microwave their due. Interest in ethnic flavors, grazing, leaner meats, more fish, and less fat are reflected, and old standbys such as Tuna Noodle Casserole and Fried Chicken are updated. Information on canning, jams, pickles, and preserves is replaced by expanded material on grilling, barbecuing, flavored oils, and vinegars. Also gone is the personal voice of the old Joy. The new Joy of Cooking is comprehensive for today's cooks. Time will tell if it remains the long-loved, dog-eared kitchen companion and teacher Joy has been since 1931. [via]
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Joy of Cooking: A Compilation of Reliable Recipes With a Casual Culinary Chat
by Irma S. Rombauer

ISBN 0684833581 (0-684-83358-1)
Hardcover, Simon & Schuster

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Book summary:
Suddenly Aunt Eunice is on the phone explaining, "Aunt Mabel won't be with us for Christmas dinner, she's taking a holiday cruise with her bridge club. So would you be a dear and bring the Cheese Custard Pie this year? The family sure loves that pie." You ponder a moment and remember that the Cheese Custard Pie wasn't half bad, a stout and hearty dish with heavy Midwestern overtones, a bit like Aunt Mabel, in fact. You've eaten the same pie every year for as long as you can remember, your parents ate the same pie, and chances are your grandparents got a little crazy and had a slice or two à la mode. Small wonder Mabel has been wowing the family with Cheese Custard Pie since 1931.
Warm fuzzy memories go suddenly bad when you realize that the success or failure of the family holiday has just been placed squarely upon your shoulders in the form of a dessert you haven't a clue how to cook. Damn that bridge club! A quick call back to Aunt Eunice reveals, "It's simple, honey, all you need is The Joy of Cooking."
In 1931, Mrs. Irma von Starkloff Rombauer was newly widowed and in need of a way to support her family. The celebrated St. Louis hostess struck on the idea of turning her personal recipes and cooking techniques into a book. She self- published The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat, and the legend was born. Aunt Mabels everywhere related to Irma's sensible, fearless approach to the culinary arts, and Chicken à la King, Risotto, and Roasted Spanish Onions found their way onto our tables. The Joy of Cooking quickly became a modern masterpiece, the stuff of legends, the foundation of family dinners everywhere.
This facsimile of the original 1931 edition offers ample proof why The Joy of Cooking, at 15 million copies and counting, remains one of the most popular cookbooks of all time. This is where it all began, and while her Shrimp Wiggle may not be in vogue anymore, a certain pie recipe just might save your family holiday. --Mark O. Howerton [via]
More editions of Joy of Cooking: A Compilation of Reliable Recipes With a Casual Culinary Chat:
- Joy of Cooking: A Compilation of Reliable Recipes With a Casual Culinary Chat: ISBN 0684833581 (0-684-83358-1)
  Hardcover, Simon & Schuster
The Joy of Cooking: The American Household Classic
by Irma S. Rombauer, Marion Rombauer Becker, Ginnie Hofmann, Ikki Matsumoto

ISBN 0452279151 (0-452-27915-1)
Softcover, Plume

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- The Joy of Cooking: The American Household Classic: ISBN 0452279151 (0-452-27915-1)
  Softcover, Plume
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The Joy of Cooking Vol. 2 : Appetizers, Desserts & Baked Goods
by Irma S. Rombauer, Marion R. Becker

ISBN 0451168259 (0-451-16825-9)
Softcover, Penguin Group (Canada)

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More editions of The Joy of Cooking Vol. 2 : Appetizers, Desserts & Baked Goods:
- The Joy of Cooking Vol. 2 : Appetizers, Desserts & Baked Goods: ISBN 0451168259 (0-451-16825-9)
  Softcover, Penguin Group (Canada)
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Larousse of Gastronomy

ISBN 2035602270 (2-03-560227-0)
Hardcover, Schoenhofs Foreign Books

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Book summary:
Avec 4 000 entrées encyclopédiques, ce Larousse gastronomique se veut une description du monde de la cuisine et de la gastronomie : histoire, produits, ingrédients composant les recettes, vins et eaux de vie, diététique... Tout y est. Feuilleter, consulter, essayer une nouvelle recette mais aussi se cultiver et rêver, telles sont les possibilités qu'offre cette somme phénoménale de la gastronomie. Si l'ouvrage est exhaustif, il est surtout un fonds presque inépuisable d'idées pour les plaisirs de la table. Agrémenté de 3 000 recettes, il permet encore de faire un tour des courants. Plat régional, grande tradition française, création d'aujourd'hui et encore grand classique de la cuisine étrangère. Autant de cuisines, de mouvements qui racontent une histoire, une région, un pays, cependant qu'en filigrane circule de page en page le sentiment de gourmandise. Une version luxe pour se faire plaisir ou faire un cadeau de prestige. --Céline Darner [via]
More editions of Larousse of Gastronomy:
- Larousse of Gastronomy: ISBN 2035602270 (2-03-560227-0)
  Hardcover, Schoenhofs Foreign Books
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The Naked Chef
by Jamie Oliver

ISBN 1401308236 (1-4013-0823-6)
Softcover, Hyperion Books

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Book summary:
There are a few British television chefs, such as Delia Smith and Nigel Slater, who know exactly what viewers want. They cook food that is simple to prepare but looks and tastes delicious. That's probably the reason why the BBC appointed Jamie Oliver as the presenter of its series The Naked Chef (which airs on the Television Food Network in the U.S.). A working chef at London's celebrated River Café, Oliver cooks simpler versions of the fare you would find on the restaurant's menu. It's basically modern Italian food using ingredients that can be found by almost anyone who is reasonably interested in food shopping. Like the television show, the book is titled The Naked Chef. In Oliver's words, this sums up the idea: "It's basically stripping back to the bare essentials." He applies this to all his recipes--from salads to roasts, desserts to pastas. He doesn't use culinary jargon or time-consuming processes. In the book you'll find suggestions for ingredients to keep in your larder (pantry) and herbs to grow on your windowsill. Recipes include Warm Salad of Radicchio; Gem and Pancetta; and Beetroot Tagliatelle with Pesto, Mussels, and White Wine. There are also tips on how to cook live lobsters, how to make gravy, preparing dry beans for cooking, and how to make the perfect roast chicken. Several photographs accompany some of the recipes, with step-by-step instructions. Oliver's recipes for bread are particularly good--a tribute to his training at Carluccio's, the Covent Garden deli. This is the perfect book for anyone who doesn't want to spend much more than a half-hour preparing meals and is not willing to compromise on innovation or taste. --Dale Kneen, Amazon.co.uk [via]
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The Naked Chef Takes Off
by Jamie Oliver

ISBN 1401308244 (1-4013-0824-4)
Softcover, Hyperion Books

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Book summary:
Affable Essex boy Jamie Oliver continues the British culinary invasion with The Naked Chef Takes Off, the smashing follow-up to his bestselling The Naked Chef. For Oliver, the young Food Network import, food is all about "passing the potatoes around the table, ripping up some bread, licking my fingers, getting tipsy, and enjoying the company of good friends and family," and cooking up "what real people at home really want." The thing is, "real people" picking up cookbooks are often seeking easy-to-follow recipes. But that's not Oliver's bag. The layout of many of his recipes may frustrate traditional-cookbook readers--instructions often appear as one big chunk of conversational text with nary an ingredient or measurement in clear view--but that's part of the charm of Oliver's cookbooks. His commentary, tips, and cooking steps come across in a very approachable, colloquial style and leave plenty of room for individual flair or improvisation. Oliver's enthusiasm for cooking is infectious; the recipes and chapter introductions spill out like a best mate who just can't stop talking about food and how much fun--and simple--it can be to whip up these spectacular dishes.
Oliver kicks things off by stocking your pantry with best-quality ingredients, and he's an apostle for fresh herbs, raving on about growing and drying your own at home. "Morning Glory" is a chapter full of dishes like Midnight Pan-Cooked Breakfast (bacon, mushrooms, tomatoes, sausages, and eggs brought together in the "biggest nonstick pan available" and sopped up with buttered toast--a rustic one-dish cure for any oncoming hangover). "Tapas, Munchies, and Snacks" brings Slow-Cooked and Stuffed Baby Cherry Chili Peppers to the table (when you're done snacking on the chilies, you're left with a jar of terrific flavored oil, perfect for salads or pasta). There's Squashed Cherry Tomato and Smashed Olive Salad, and a Fragrant Thai Broth, infused with lemongrass, ginger, and lime leaves. Once you've mastered his basic risotto recipe you can turn out Shrimp and Peas Risotto with Basil and Mint, and likewise his basic bread recipe is the foundation for Chocolate Twister Bread. "Easy peasy" dessert ideas like Strawberries Marinated in Balsamic Vinegar or Malted Milk Balls and Ice Cream (bash a big bag of Whoppers into bits and sprinkle over quality vanilla ice cream) are a refreshing end to any meal. Now, be a "right little tiger" and get cooking--Seared Scallops and Crispy Prosciutto with Roasted Tomatoes and Smashed White Beans and other fabulous dishes await. --Brad Thomas Parsons [via]
More editions of The Naked Chef Takes Off:
- The Naked Chef Takes Off: ISBN 0786867558 (0-7868-6755-8)
  Hardcover, Hyperion Books
- The Naked Chef Takes Off: ISBN 1401308244 (1-4013-0824-4)
  Softcover, Hyperion Books
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New Cook Book, Pink Plaid, Canadian Edition
by Tricia Laning

ISBN 0696230283 (0-696-23028-3)
Hardcover, Meredith Books

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Book summary:
The complete 12th edition New Cook Book with all the goodness and reliability thats made the Red Plaid a trusted kitchen resource for millions of families.
- Inspiration at its finest, with more than 1,200 delicious recipes and 700 full-color photos.
- Hundreds of hints and tips.
- Easy-to-read cooking charts.
- Complete nutrition and exchange information for every recipe.
- Plus all the "best-loved" recipes found in the Red Plaid version.
All new remarkable 64-page "pink" section that includes:
- Healthful dietary and lifestyle suggestions.
- More than 60 delicious recipes containing wholesome "super foods" associated with a reduced risk of cancer.
Triple gift impact: a sought-after limited edition cookbook, meaningful cancer-fighting information, and a significant contribution to a highly-visible, respected foundation. [via]
More editions of New Cook Book, Pink Plaid, Canadian Edition:
- New Cook Book, Pink Plaid, Canadian Edition: ISBN 0696230283 (0-696-23028-3)
  Hardcover, Meredith Books
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The New Enchanted Broccoli Forest
by Mollie Katzen

ISBN 1580081266 (1-58008-126-6)
Softcover, Ten Speed Pr

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Book summary:
This second volume in Mollie Katzen's classic cooking series features over 200 vegetarian recipes and a bounty of kitchen guidance from one of America's dearest cookbook authors. Mollie first revised ENCHANTED BROCCOLI in 1995, adding lighter, easier-to-prepare versions of her signature recipes, plus a selection of new dishes and techniques. As with MOOSEWOOD, this new edition of ENCHANTED BROCCOLI is a companion volume to Mollie's new TV series, and features 16 pages of color food photography, plus 5 new recipes and a new section on making fresh pasta at home. Available in January 2000 [via]
More editions of The New Enchanted Broccoli Forest:
- The New Enchanted Broccoli Forest: ISBN 1580081363 (1-58008-136-3)
  Hardcover, Ten Speed Pr
- The New Enchanted Broccoli Forest: ISBN 1580081266 (1-58008-126-6)
  Softcover, Ten Speed Pr
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Passionate Vegetarian
by Crescent Dragonwagon, Robbin Gourley

ISBN 1563057115 (1-56305-711-5)
Softcover, Workman Pub Co

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Book summary:
Crescent Dragonwagon shares a wealth of recipes and memories with humor and intelligence in her extraordinary Passionate Vegetarian. She promises that "here you will be well fed, well loved, well tended to, satisfied," and 1,000-plus recipes later, that's exactly what's delivered.
For 18 years Dragonwagon owned and ran a country inn, where she fed glorious food to everyone including vegetarians, diabetics, the lactose intolerant, and people with food allergies. But the real draw here is that this is vegetarian cooking for everyday living. Ingredient lists are always reasonable and understandable; you won't have to search high and low for something esoteric that'll make or break a recipe. This is comfort food that's easy to prepare, and that deprives you of nothing. If you're not a full-time vegetarian, this is the biggest book of potential starters and side dishes you'll ever see.
Dragonwagon's "swoon-worthy, knock-your-socks-off, delicious food" includes hors d'oeuvres; salads; soups; stews; layered dishes; dishes that star grains, beans, or soy; recipes for every vegetable imaginable; burgers and patties; quick dishes; and desserts. From the simple Melissa's Spinach Casserole and Susie Pryor's beautifully impressive "Perfectly Delicious" Stuffed Acorn Squash to the vibrant Stir-Fry of Asparagus with Black Bean-Ginger Sauce and Mr. Panseer's North-Indian-Style Spinach, Dragonwagon offers flavors and cooking techniques from all over the world--everything from old favorites to new twists. With notes on "cooking, eating, loving and living fearlessly," there's a lot to learn here, and it's not just about vegetables. --Leora Y. Bloom [via]
More editions of Passionate Vegetarian:
- Passionate Vegetarian: ISBN 1563057115 (1-56305-711-5)
  Softcover, Workman Pub Co
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Please to the Table: The Russian Cookbook
by Anya Von Bremzen, John Welchman

ISBN 0894807536 (0-89480-753-6)
Softcover, Workman Pub Co

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Book summary:
Is there more to Russian cookery than beets, cabbage, and sour cream? Please to the Table, a comprehensive guide that takes readers and cooks from the Baltics to Uzbekistan, should absolutely bury that question. Russia alone is bigger than the U.S. and Canada combined; its people claim more than 100 different nationalities and languages. Throw in the other 14 former Soviet republics, cook a feast, and you'll sample everything from Moldavian marinated peppers to cold yogurt and cucumber soup to Uzbek lamb stew to crawfish boiled in beer to open cheese tartlets, Russian tea, and, yes, beef stroganoff--nearly every major culinary style is represented here. Anya von Bremzen and John Welchman capture the soul of Mother Russia in 400 recipes joined together with a literate overview of each culinary piece in this magnificent jigsaw puzzle of a nation. The cook will be amply rewarded, and readers will travel far and wide through flavors and feasts only dimly imagined in the West. [via]
More editions of Please to the Table: The Russian Cookbook:
- Please to the Table: The Russian Cookbook: ISBN 0894808451 (0-89480-845-1)
  Hardcover, Workman Pub Co
- Please to the Table: The Russian Cookbook: ISBN 0894807536 (0-89480-753-6)
  Softcover, Workman Pub Co
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Rachael Ray 365:No Repeats: A Year of Deliciously Different Dinners
by Rachael Ray

ISBN 1400082544 (1-4000-8254-4)
Softcover, Clarkson Potter

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Book summary:
Even your favorite dinner can lose its appeal when its in constant rotation, so mix it up! With her largest collection of recipes yet, Food Networks indefatigable cook Rachael Ray guarantees youll be able to put something fresh and exciting on your dinner table every night for a full year... without a single repeat!

Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you dont have to reinvent the wheel every night. Rachael offers dozens of recipes that, once mastered, can become entirely new dishes with just a few ingredient swaps. Learn how to make a Southwestern Pasta Bake and youll be able to make a Smoky Chipotle Chili Con Queso Mac the next time. Try your hand at Spring Chicken with Leeks and Peas and youre all set to turn out a rib-sticking Rice and Chicken Stoup that looks and tastes like an entirely different dish.

As a best-selling cookbook author and host of three top-rated Food Network shows, Rachael Ray believes that both cooking and eating should be fun. Drawing from her own favorite dishes as well as those of her family, friends, and celebrities, she covers the flavor spectrum from Asian to Italian and dozens of delicious stops in between. Best of all, these flavor-packed dishes will satisfy your every craving and renew your taste for cooking. With so many delicious entrees to choose from youll never have an excuse for being in a cooking rut again.

How about a brand-new 30-minute dinner every night for an entire year?

Tired of making the same old same old, week after week after week?

With Rachaels most varied and comprehensive collection of 30-minute recipes ever, youll have everyone at your table saying Yummo! all year long.

Its amazing what a half hour can do for your tastebuds & 365 days a year! [via]
More editions of Rachael Ray 365:No Repeats: A Year of Deliciously Different Dinners:
- Rachael Ray 365:No Repeats: A Year of Deliciously Different Dinners: ISBN 1400082544 (1-4000-8254-4)
  Softcover, Clarkson Potter
The Silver Palate Cookbook
by Michael McLaughlin, Julee Rosso, Sheila Lukins

ISBN 1563052830 (1-56305-283-0)
Softcover, Workman Pub Co

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More editions of The Silver Palate Cookbook:
- The Silver Palate Cookbook: ISBN 0894802046 (0-89480-204-6)
  Softcover, Workman Pub Co
- The Silver Palate Cookbook: ISBN 1563052830 (1-56305-283-0)
  Softcover, Workman Pub Co
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Tofu Cookery
by Louise Hagler

ISBN 0913990760 (0-913990-76-0)
Softcover, Book Pub Co

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Book summary:
Tofu Cookery contains over 25 full page color photos, making it one of the most beautiful tofu cookbooks on the market. Updated for the 90s with light, low-fat dishes that make it easy to add a healthful portion of soy to your diet. [via]
More editions of Tofu Cookery:
- Tofu Cookery: ISBN 0913990388 (0-913990-38-8)
  Softcover, Book Pub Co
- Tofu Cookery: ISBN 0913990760 (0-913990-76-0)
  Softcover, Book Pub Co
Vegetarian

ISBN 1551109220 (1-55110-922-0)
Softcover, Firefly Books Ltd

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Book summary:
Nourishing recipes chosen with care for the health- and fitness-conscious. Each recipe is accompanied by a count of its fat, fibre and kilojoule content - essential information for anyone on a special diet. [via]
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What's Cooking Vegetarian
by Jenny Stacey

ISBN 1571451811 (1-57145-181-1)
Hardcover, Advantage Pub Group

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More editions of What's Cooking Vegetarian:
- What's Cooking Vegetarian: ISBN 1571451811 (1-57145-181-1)
  Hardcover, Advantage Pub Group