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books tagged “cooking”
books tagged “cooking”
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The 1896 Boston Cooking-School Cook Bookby Fannie Merritt FarmerISBN 0517186780 (0-517-18678-0)
Hardcover, Random House Value Pub
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› Find signed collectible books: 'The 1896 Boston Cooking-School Cook Book'Book summary:This is a facsimile edition of the original Fannie Farmer Cookbooka perennial bestseller first published in 1896. A pioneering work in the culinary field, it was the first cookbook to provide level measurements and easy-to-follow directions. [via]
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30-Minute Mealsby Rachael RayISBN 1891105035 (1-891105-03-5)
Softcover, Lake Isle Pr
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Afroditaby Isabel AllendeISBN 8497598318 (84-9759-831-8)
Softcover, Random House Mondadori
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The Art of Eatingby M. F. K. FisherISBN 0020322208 (0-02-032220-8)
Softcover, Wiley & Sons, Incorporated, John
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› Find signed collectible books: 'The Art of Eating'Book summary:The Art of Eating "...only wise men know the art of eating." ?Brillat-Savarin
"There is a communion of more than bodies when bread is broken and wine is drunk. And that is my answer when people ask me, Why do you write about hunger, and not wars or love?" So M. F. K. Fisher begins The Gastronomical Me, one of the five memorable volumes collected together here in The Art of Eating. The five books cover an eclectic array of thoughts, memories, and recipes, from World War I vignettes of frugality at the table to a consideration of the social status of vegetables. Her recipes range from those for all manner of oysters, dressed and undressed, to Cold Buttermilk Soup, and are accompanied by the remarks and observations that provoked W. H. Auden to say, "I do not know of anyone in the United States today who writes better prose." "M. F. K. Fisher evokes the magic that shimmers just beneath the surface of the most commonplace, everyday experiences in prose you can wrap around your soul." ?Richard Sax, Chocolatier
"M. F. K. Fisher is one of the best food writers. She makes you laugh, tells you stories, intrigues your mind, gives you an appetite, takes you on her travels. She is witty, wise, and unpretentious." ?Jane Grigson
"One of the world's finest food writers and, in the eyes of many, the grand dame of gastronomy...M. F. K. Fisher has remained our guiding light, the source of infinite gastronomic and philosophic wisdom, the model of what a truly refined food writer should strive for." ?James Villas, Bon App?tit [via]
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The Art of Eatingby James A. Beard, Joan Reardon, M. F. K. Fisher, Clifton FadimanISBN 0764542613 (0-7645-4261-3)
Softcover, John Wiley & Sons Inc
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› Find signed collectible books: 'The Art of Eating'Book summary:A collection of essays by one of America's best known food writers, that are often more autobiographical or historical than anecdotal musings on food preparation and consumption. The book includes culinary advice to World War II housewives plagued by food shortages, portraits of family members and friends (with all their idiosyncrasies) and notes on her studies at the University of Dijon, in France. Through each story she weaves her love of food and passion for cooking, and illustrates that our three basic needs as human beings--love, food and security--are so intermingled that it is difficult to think of one without the others. The book won the 1989 James Beard Cookbook Award. [via]
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The Art of Eating: Five Gastronomical Worksby M. F. K. FisherISBN 0394713990 (0-394-71399-0)
Hardcover, Vintage Books
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› Find signed collectible books: 'The Art of Eating: Five Gastronomical Works'Book summary:A collection of essays by one of America's best known food writers, that are often more autobiographical or historical than anecdotal musings on food preparation and consumption. The book includes culinary advice to World War II housewives plagued by food shortages, portraits of family members and friends (with all their idiosyncrasies) and notes on her studies at the University of Dijon, in France. Through each story she weaves her love of food and passion for cooking, and illustrates that our three basic needs as human beings--love, food and security--are so intermingled that it is difficult to think of one without the others. The book won the 1989 James Beard Cookbook Award. [via]
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The Art of Indian Vegetarian Cooking: Lord Krishna's Cuisineby Yamuna DeviISBN 0896470202 (0-89647-020-2)
Hardcover, Bala Books
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› Find signed collectible books: 'The Art of Indian Vegetarian Cooking: Lord Krishna's Cuisine'Book summary:The definitive volume on Indian vegetarian cooking. Created by a noted author and lecturer, Lord Krishna's Cuisine features more than 500 recipes, filled with fresh produce and herbs, delicate spices, hot curries, and homemade dairy, products. All recipes are based on readily available ingredients and have been scrupulously adapted for American kitchens. The recipes are enlivened by the author's anecdotes and personal reminiscences of her years in India, including stories of gathering recipes from royal families and temple cooks, which had been jealously guarded for centuries. The American-born Devi, who as the disciple and personal cook of an Indian spiritual leader spent eight years off and on travelling with him in India and elsewhere, has assembled about 500 detailed, carefully written recipes representing the vast range of Indian cooking styles. They provide excellent, workable versions of--among much else--Indian pancakes, flitters, dumplings, breads, cheese and yogurt dishes, and sweets and pastries. (American vegetarians should note that the recipes use no eggs.) Only a real hater of Indian flavors could fail to come away with ideas almost begging to be adopted in everyday use--say, spicy creamed spinach. There are attractive experiments with American ingredients like maple syrup and jicama as well as the dozens that must be sought in Indian stores. But the recipes pale in interest beside the vast amounts of information on ingredients, techniques, equipment, and critical culinary indefinables. [via]
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Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Familyby Ina GartenISBN 060961066X (0-609-61066-X)
Hardcover, Clarkson Potter
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Beard on Breadby James BeardISBN 0679755047 (0-679-75504-7)
Softcover, Random House Inc
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› Find signed collectible books: 'Beard on Bread'Book summary:Since the early 1970s, more than 250,000 bread lovers have relied on Beard on Bread to show them exactly how to make the most out-of-this-world breads imaginable. Now, this classic collection of 100 scrumptuous bread recipes is available in a new trade paperback edition featuring more than 90 illustrations by Karl Stuecklen. [via]
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The Best Recipeby Cook's Illustrated Magazine, Carl Tremblay, John BurgoyneISBN 0936184388 (0-936184-38-8)
Hardcover, Cooks Illustrated
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› Find signed collectible books: 'The Best Recipe'Book summary:Founded in 1980, Cook's Illustrated (formerly Cook's Magazine) has emerged as "America's Test Kitchen," renowned for its near-obsessive dedication to finding the best methods of American home cooking. Over the years, we've tested 80 recipes for chocolate chip cookies, more than 70 recipes for gumbo, 40 versions of the peanut butter cookie, and more than 20 versions of such simple recipes as coleslaw, roast chicken, and hash brown potatoes. The Best Recipe is a collection of the editors' picks from the pages of Cook's Illustrated. The recipes have been edited, organized, and annotated with in-depth descriptions of how we developed the "best" recipe. And they appear alongside dozens of equipment ratings and taste tests of supermarket foods, as well as more than 200 illustrations demonstrating the most efficient food preparation methods.
In The Best Recipe, we invite you into our test kitchen, where you will stand at our elbow as we try to develop the best macaroni and cheese or the best split pea soup. You'll discover how to make a foolproof yellow cake, a perfectly cooked prime rib roast, and homemade bread in under two hours. You'll find out how to solve the problem of watery coleslaw, overcooked turkey breast, acidic salad dressing, dull tomato sauce, sticky white rice, dry turkey burgers, tough scrambled eggs, and sunken birthday cakes. You will also find the secret to bakery-style high-rise muffins and the way to make that restaurant favorite, warm, fallen chocolate cake, at home, with only a few minutes of preparation.
The Best Recipe also gives you useful tips on purchasing cookware (based on extensive test kitchen evaluations), including pie plates, food processors, standing mixers, chef's knives, skillets, vegetable peelers, and Dutch ovens. We also explain the science of cooking (how to cream butter and why, how baking powder works, the difference between semisweet and bittersweet chocolate) and offer tips on purchasing canned chicken stock, canned tomatoes, flour, butter, and dried pasta.
The editors of Cook's Illustrated have performed thousands of hours of kitchen testing to bring you a cookbook that not only provides the best recipes but also tells you how they came to be that way. Let The Best Recipe become your one-stop cooking school and your favorite kitchen reference. [via]
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Betty Crocker's Cookie Bookby GoldenISBN 0307094421 (0-307-09442-1)
Hardcover, Random House Childrens Books
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Betty Crocker's Cooky Bookby Betty CrockerISBN 076453940X (0-7645-3940-X)
Hardcover, John Wiley & Sons Inc
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› Find signed collectible books: 'Betty Crocker Cookie Book'Book summary:Betty Crocker provides more than 250 scrumptious recipe ideas for filling up your cookie jar with chewy cookies, crunchy shortbreads, chocolate brownies--and just about any sweet little number you can sink your teeth into. In true Crocker style, this sugary gem is laid out simply, with basic cooking instructions, giving plenty of tips and hints for creating that perfect recipe. Mouthwatering photographs of Luscious Lemon-Raspberry Bars, Almond Bonbons, Butterscotch Shortbreads, and many more make you want to get that rolling pin out now!
For quick reference, recipes are divided into eight chapters--there are cookies for kids, brownie and bar recipes, hand-shaped and -pressed cookies, rolled cookies, drop cookies, and cookies for special occasions. Happily for cooks in a real hurry, a whole chapter is devoted solely to store-bought mix recipes (Betty Crocker brand, of course). In a few simple steps, ready-made cake mixes can be adapted into delicious cookies. A carrot-cake mix transforms itself into Carrot-Molasses Cookies by simply adding margarine, light molasses, eggs, and nuts, if desired, which is then chilled and baked for eight minutes. Here are fabulous Caramel Fudge Bars, astounding Almond Bars, and perky Peanut Butter-Brickle Chip Bars, all brought to you via the wonder of mix!
Crocker and Co. doesn't forget special diets, either. There is a wonderful selection of wheat-free and egg-free cookies that still manage to taste fabulous. Particularly handsome are the Frosted Banana Bars--containing less fat and cholesterol than regular cookies.
Whatever your forte, Betty Crocker's Cookie Book has a sweet treat in store for you. --Naomi Gesinger [via]
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The Boston Cooking-School Cookbookby Fannie Merritt FarmerISBN 087968092X (0-87968-092-X)
Hardcover, Gordon Press
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Cook's Illustrated 2004by Cook's Illustrated MagazineISBN 0936184833 (0-936184-83-3)
Hardcover, Cooks Illustrated
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Cook's Illustrated 2005by Cook's Illustrated MagazineISBN 0936184922 (0-936184-92-2)
Hardcover, Americas Test Kitchen
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Cookie Bookby Betty CrockerISBN 030709930X (0-307-09930-X)
Softcover, Random House Childrens Books
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› Find signed collectible books: 'Cookie Book'Book summary:The chapters are organized by cookie-making techniques, so that if you feel like using your cookie press, you can quickly find all the cookie-press recipes in one place. And that goes for cookies you bake in a pan and then cut into squares or bars, cookies you cut from rolled-out dough, cookies you drop from a spoon, cookies you mold and shape with your hands, refrigerator cookies and fried cookies. [via]
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Diet for a Small Planetby Frances Moore LappeISBN 0345321200 (0-345-32120-0)
Softcover, Ballantine Books
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› Find signed collectible books: 'Diet for a Small Planet'Book summary:With the new emphasis on environmentalism in the 1990's, Lappe stresses how her philosophy remains valid, and how food remains the central issue through which to understand world politics. [via]
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- Diet for a Small Planet: ISBN 0345306910 (0-345-30691-0)
Softcover, Ballantine Books - Diet for a Small Planet: ISBN 0345023781 (0-345-02378-1)
Hardcover, [Ballantine Books - Diet for a Small Planet: ISBN 0345247116 (0-345-24711-6)
Hardcover, Ballantine Books - Diet for a Small Planet: ISBN 0345321200 (0-345-32120-0)
Softcover, Ballantine Books
- Diet for a Small Planet: ISBN 0345306910 (0-345-30691-0)
Diet for a Small Planet: 20th Anniversary Editionby Frances Moore Lappe, Marika HahnISBN 0345373669 (0-345-37366-9)
Softcover, Ballantine Books
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Fg Cooks Americanby Jeff SmithISBN 0380706725 (0-380-70672-5)
Softcover, HarperCollins Publishers
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Forever Summerby Nigella Lawson, Petrina TinslayISBN 1401300162 (1-4013-0016-2)
Hardcover, Hyperion Books
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The French Chef Cookbookby Julia ChildISBN 037571006X (0-375-71006-X)
Softcover, Alfred a Knopf Inc
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› Find signed collectible books: 'The French Chef Cookbook'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]More editions of The French Chef Cookbook:
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French Country Cookingby DavidISBN 0140467890 (0-14-046789-0)
Softcover, Trafalgar Square
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› Find signed collectible books: 'French Country Cooking'Book summary:Full of authentic recipes, this cookery book describes some of the splendid regional cookery of France. It also includes advice on suitable cooking utensils and the use of wine in the kitchen. By the author of "Italian Food", "Ice for All Seasons" and "Summer Cooking". [via]
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French Provincial Cookingby Elizabeth DavidISBN 0141181532 (0-14-118153-2)
Softcover, Penguin Group USA
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› Find signed collectible books: 'French Provincial Cooking'Book summary:[via]First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking.
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French Women Don't Get Fatby Mireille GuilianoISBN 1400042127 (1-4000-4212-7)
Hardcover, Random House Inc
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› Find signed collectible books: 'French Women Don't Get Fat'Book summary:The message of this book could be a blessing or a curse, depending on your perspective. There is no hard science, no clearly-defined plan, and no lists of food to have or have not; instead, you'll find simple tricks that boil down to eating carefully prepared seasonal food, exercising more and refusing to think of food as something that inspires guilt. It's both a practical message and far easier said than done in today's "no pain, no gain" culture.
Author Mireille Guiliano is CEO of Veuve Clicquot, and French Women Don't Get Fat offers a concept of sensible pleasures: If you have a chocolate croissant for breakfast, have a vegetable-based lunch--or take an extra walk and pass on the bread basket at dinner. Guiliano's insistence on simple measures slowly creating substantial improvements are reassuring, and her suggestion to ignore the scale and learn to live by the "zipper test" could work wonders for those who get wrapped up in tiny details of diet. She sympathizes that deprivation can lead straight to overindulgence when it comes to favorite foods, but then, in a most French manner, treats them as a pleasure that needs to be sated, rather than a battle to be fought.
A number of recipes are included, from a weight-loss enhancing leek soup to a lush chocolate mousse; they read more like what you'd find in a French cookbook rather than an American diet book. Most appealingly, these are guidelines and tricks that could be easily sustainable over a lifetime. If you agree that food is meant to be appreciated--but no more so than having a trim waist--these charmingly French recommendations could set you on the path to a future filled with both croissants and high fashion. --Jill Lightner
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French Women Don't Get Fat: The Secret of Eating for Pleasureby Mireille GuilianoISBN 0375435484 (0-375-43548-4)
Hardcover, Random House Large Print
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› Find signed collectible books: 'French Women Don't Get Fat: The Secret of Eating for Pleasure'Book summary:The message of this book could be a blessing or a curse, depending on your perspective. There is no hard science, no clearly-defined plan, and no lists of food to have or have not; instead, you'll find simple tricks that boil down to eating carefully prepared seasonal food, exercising more and refusing to think of food as something that inspires guilt. It's both a practical message and far easier said than done in today's "no pain, no gain" culture.
Author Mireille Guiliano is CEO of Veuve Clicquot, and French Women Don't Get Fat offers a concept of sensible pleasures: If you have a chocolate croissant for breakfast, have a vegetable-based lunch--or take an extra walk and pass on the bread basket at dinner. Guiliano's insistence on simple measures slowly creating substantial improvements are reassuring, and her suggestion to ignore the scale and learn to live by the "zipper test" could work wonders for those who get wrapped up in tiny details of diet. She sympathizes that deprivation can lead straight to overindulgence when it comes to favorite foods, but then, in a most French manner, treats them as a pleasure that needs to be sated, rather than a battle to be fought.
A number of recipes are included, from a weight-loss enhancing leek soup to a lush chocolate mousse; they read more like what you'd find in a French cookbook rather than an American diet book. Most appealingly, these are guidelines and tricks that could be easily sustainable over a lifetime. If you agree that food is meant to be appreciated--but no more so than having a trim waist--these charmingly French recommendations could set you on the path to a future filled with both croissants and high fashion. --Jill Lightner
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Click here to watch Mireille Guiliano introduce French Women Dont Get Fat to Amazon customers. Gather Up Your Friends
Click here to learn how to create your own reading group around French Women Dont Get Fat. More editions of French Women Don't Get Fat: The Secret of Eating for Pleasure:
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Frugal Gourmet Cooks 3 Ancient Cuisinesby Jeff SmithISBN 0380712172 (0-380-71217-2)
Softcover, HarperCollins Publishers
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› Find signed collectible books: 'Frugal Gourmet Cooks 3 Ancient Cuisines'Book summary:A great variety of recipes for most occasions. [via]
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The Frugal Gourmet Cooks Americanby Jeff SmithISBN 0783812108 (0-7838-1210-8)
Softcover, G K Hall & Co
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› Find signed collectible books: 'The Frugal Gourmet Cooks American'Book summary:Jeff Smith, star of the popular PBS series, The Frugal Gourmet contends that there is such a thing as American ethnic cooking and proves it in this extraordinary cookbook that will keep readers' stew pots going for years. 200 black-and-white drawings. [via]
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The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Romeby Jeff SmithISBN 0688075894 (0-688-07589-4)
Hardcover, Harpercollins
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› Find signed collectible books: 'The Frugal Gourmet Cooks Three Ancient Cuisines: China, Greece, and Rome'Book summary:The Frugal gourmet at his best with a variety of dishes [via]
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![[???]: The Good Housekeeping Illustrated Cookbook](http://ecx.images-amazon.com/images/P/1588161870.01._SL160_SCLZZZZZZZ__.jpg "[???]: The Good Housekeeping Illustrated Cookbook")
The Good Housekeeping Illustrated CookbookISBN 1588161870 (1-58816-187-0)
Softcover, Sterling Pub Co Inc
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Good Housekeeping Illustrated Cookbookby CoulsonISBN 0878510370 (0-87851-037-0)
Hardcover, Harpercollins
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› Find signed collectible books: 'Good Housekeeping Illustrated Cookbook'Book summary:Most Helpful Customer Reviews 21 of 21 people found the following review helpful 5.0 out of 5 stars Compare 1980 ed with 2007 edition February 8, 2008 By R. Fickess Format:Hardcover I gave the 1980 ed away when I moved into assisted living, after using it 22 yrs. Assisted living didn't work out so I bought a condo, and needed another cookbook. I was happy to find a brand new edition but disappointed after I received it. The older edition has many more recipes, thinner paper and more interesting hint pages. If you don't have either book, and are "on the fence," get the old one. It will probably be cheaper. Most of the recipes I remember and wanted, from the old ed, are not included. Good Housekeeping Illustrated Cookbook (Hardcover) This book is the bible in the kitchen. I lost it in a move and I can't believe I found it after 6 years. I purchased this book to replace the completely worn out one my wife has been using for twenty-five years. The book I received was in perfect perfect condition. I actually ordered it (without her knowing it) while she was telling me how she loved her cookbook but how diffidult it was to hold it together. She was thrilled when I gave it to her as a surprise gift. Of all the Good Housekeeping cookbooks I've had over the years, this one is the best. Comprehensive, wonderful recipes, techniques and illustrations are very handy for new cooks and seasoned cooks as well. I purchased 2 of these, kept one and gave the other as a gift. Both in remarkably good condition. [via]
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The Good Housekeeping Illustrated Cookbook: America's Bestselling Step-By-Step Cookbook, With More Than 1,400 RecipesISBN 158816070X (1-58816-070-X)
Hardcover, Hearst Books
Find This BookBook summary:Carefully diagrammed recipes are presented together with information on cooking techniques, advice on microwave cooking, and a dictionary of herbs and spices.
Title: The Good Housekeeping Illustrated Cookbook
Author: Levine, Ellen (EDT)
Publisher: Sterling Pub Co Inc
Publication Date: 2001/12/01
Number of Pages:
Binding Type: HARDCOVER
Library of Congress: bl2006001456 [via]More editions of The Good Housekeeping Illustrated Cookbook: America's Bestselling Step-By-Step Cookbook, With More Than 1,400 Recipes:
The Gourmet Cookbook: More than 1,000 Recipesby Ruth ReichlISBN 0618374086 (0-618-37408-6)
Hardcover, Houghton Mifflin Company
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Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurantby Deborah Madison, Edward Espe BrownISBN 0767908236 (0-7679-0823-6)
Hardcover, Bantam Dell Pub Group
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› Find signed collectible books: 'Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant'Book summary:Packed with recipes from the boldly original and highly successful Greens Restaurant in San Francisco that regularly please vegetarians and non-vegetarians alike, Greens is this cook's personal favorite cookbook. From New Potato and Grilled Pepper Pizza to Zuni Stew, these recipes are consistently innovative and delicious. --MTB
"I consider Greens to be the ultimate vegetarian restaurant. The cuisine is elegant, inspiring, and astonishingly creative. Many of us have long awaited this major event in cookbook publishing. Congratulations!" --Mollie Katzen, Moosewood Cookbook [via]
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The Greens Cookbook : Extraordinary Vegetarian Cuisine from the Celebrated Restaurantby Edward E. Brown, Deborah MadisonISBN 0553051954 (0-553-05195-4)
Hardcover, Bantam Books
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› Find signed collectible books: 'The Greens Cookbook : Extraordinary Vegetarian Cuisine from the Celebrated Restaurant'Book summary:Packed with recipes from the boldly original and highly successful Greens Restaurant in San Francisco that regularly please vegetarians and non-vegetarians alike, Greens is this cook's personal favorite cookbook. From New Potato and Grilled Pepper Pizza to Zuni Stew, these recipes are consistently innovative and delicious. --MTB
"I consider Greens to be the ultimate vegetarian restaurant. The cuisine is elegant, inspiring, and astonishingly creative. Many of us have long awaited this major event in cookbook publishing. Congratulations!" --Mollie Katzen, Moosewood Cookbook [via]
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Happy Days With the Naked Chefby Jamie Oliver, David LoftusISBN 078686852X (0-7868-6852-X)
Hardcover, Hyperion Books
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How It All Vegan!: Irresistible Recipes for an Animal-Free Dietby Sarah Kramer, Tanya BarnardISBN 1551520672 (1-55152-067-2)
Softcover, Arsenal Pulp Pr Ltd
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Indian Cookeryby Madhur JaffreyISBN 0563488212 (0-563-48821-2)
Hardcover, BBC
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› Find signed collectible books: 'Indian Cookery'Book summary:Madhur Jaffrey's Indian Cookery is a revised and updated edition of her seminal cookery book, Illustrated Indian Cookery, which sold 3/4 million copies. This edition has been completely re-designed and re-photographed in a larger hardback format to make it the essential reference book on Indian cuisine. With chapters on meat, poultry, fish and vegetables as well as pulses, breads and rice, relishes, chutneys and pickles, Madhur guides you through the colourful range of Indian food, from classic curries like Rogan Josh, Tandoori-style Chicken to Naan Bread and recipes for more unusual dishes such as Salmon Steamed with Mustard Seeds and Tomato, and Drunken Orange Slices. Complete with comprehensive background information on ingredients, equipment, authentic preparation techniques and suggested menus, Madhur Jaffrey's Indian Cookery brings you Indian food at its best. [via]
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Lord Krishna's Cuisine : The Art of Indian Vegetarian Cookingby Yamuna Devi, David BairdISBN 0525245642 (0-525-24564-2)
Hardcover, Penguin Group (USA) Incorporated
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Madhur Jaffrey Indian Cookingby Madhur JaffreyISBN 0764156497 (0-7641-5649-7)
Hardcover, Barrons Educational Series Inc
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› Find signed collectible books: 'Madhur Jaffrey Indian Cooking'Book summary:One of the world's foremost authorities on Indian cooking presents more than 100 authentic yet surprisinghly simple recipes for the best-loved delicacies of India. There are helpful chapters on equipment, techniques, seasonings, and menu planning as well. Color photographs. [via]
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- Madhur Jaffrey Indian Cooking: ISBN 0812027000 (0-8120-2700-0)
Softcover, Barrons Educational Series Inc - Madhur Jaffrey Indian Cooking: ISBN 0812065484 (0-8120-6548-4)
Hardcover, Barrons Educational Series Inc - Madhur Jaffrey Indian Cooking: ISBN 0764156497 (0-7641-5649-7)
Hardcover, Barrons Educational Series Inc
- Madhur Jaffrey Indian Cooking: ISBN 0812027000 (0-8120-2700-0)
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Madhur Jaffrey's World Vegetarianby Madhur JaffreyISBN 0609809237 (0-609-80923-7)
Softcover, Clarkson Potter
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› Find signed collectible books: 'Madhur Jaffrey's World Vegetarian'Book summary:The author of seven previous cookbooks, including the classic Indian Cooking, Madhur Jaffrey is among today's most influential and authoritative food writers. Madhur Jaffrey's World Vegetarian, a meticulously researched collection of more than 750 meatless dishes from around the globe, presents its author in superlative form, culling the best vegetarian home-style dishes from virtually every culture and cooking tradition. Jaffrey's book, filled with delicious, approachable recipes, has universal appeal, and should be part of every cook's library.
Divided into sections on beans, grains, and vegetables, and including chapters on vegetables, soups, salads, and sauces, among other topics, the book brilliantly juxtaposes recipes grouped by ingredient to reveal, finally, the way that ingredient is approached globally to make food. Thus, for example, Jaffrey's section on rice offers Persian Pilaf with Lima Beans, Palestinian Rice with Lentils and Browned Onions, and Risotto with Fried Porcini Mushrooms, among other pitch-perfect dish choices in this and other chapters. Less familiar ingredients like spelt, millet, and soybeans are removed from the realm of dubious interest and presented in compelling recipes, such as Spicy Soybean Patties with Mint. Throughout, Jaffrey provides definitive notes on ingredients (her full investigation of couscous types is one of many examples) and techniques, as well as a truly comprehensive glossary. Jaffrey also offers a small but charming section on drinks; her Fresh Lime and Ginger Syrup from India, to be mixed with ice and soda water, is a simple but marvelous summertime treat, and one more example of Jaffrey at excitingly full throttle. A ten-page section of color photos rounds out this expert collection. --Arthur Boehm [via]
More editions of Madhur Jaffrey's World Vegetarian:
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Madhur Jaffrey's World Vegetarian : More Than 650 Meatless Recipes from Around the Globeby Madhur JaffreyISBN 0517596326 (0-517-59632-6)
Hardcover, Fraser University Library, Simon
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› Find signed collectible books: 'Madhur Jaffrey's World Vegetarian : More Than 650 Meatless Recipes from Around the Globe'Book summary:The author of seven previous cookbooks, including the classic Indian Cooking, Madhur Jaffrey is among today's most influential and authoritative food writers. Madhur Jaffrey's World Vegetarian, a meticulously researched collection of more than 750 meatless dishes from around the globe, presents its author in superlative form, culling the best vegetarian home-style dishes from virtually every culture and cooking tradition. Jaffrey's book, filled with delicious, approachable recipes, has universal appeal, and should be part of every cook's library.
Divided into sections on beans, grains, and vegetables, and including chapters on vegetables, soups, salads, and sauces, among other topics, the book brilliantly juxtaposes recipes grouped by ingredient to reveal, finally, the way that ingredient is approached globally to make food. Thus, for example, Jaffrey's section on rice offers Persian Pilaf with Lima Beans, Palestinian Rice with Lentils and Browned Onions, and Risotto with Fried Porcini Mushrooms, among other pitch-perfect dish choices in this and other chapters. Less familiar ingredients like spelt, millet, and soybeans are removed from the realm of dubious interest and presented in compelling recipes, such as Spicy Soybean Patties with Mint. Throughout, Jaffrey provides definitive notes on ingredients (her full investigation of couscous types is one of many examples) and techniques, as well as a truly comprehensive glossary. Jaffrey also offers a small but charming section on drinks; her Fresh Lime and Ginger Syrup from India, to be mixed with ice and soda water, is a simple but marvelous summertime treat, and one more example of Jaffrey at excitingly full throttle. A ten-page section of color photos rounds out this expert collection. --Arthur Boehm [via]
More editions of Madhur Jaffrey's World Vegetarian : More Than 650 Meatless Recipes from Around the Globe:
The Martha Stewart Cookbook: Collected Recipes for Every Dayby Martha Stewart, Roy FinamoreISBN 0517703351 (0-517-70335-1)
Hardcover, Clarkson Potter
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More-With-Less Cookbookby Doris Janzen LongacreISBN 083619263X (0-8361-9263-X)
Softcover, Herald Pr
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› Find signed collectible books: 'More-With-Less Cookbook'Book summary:While including no new recipes, this most recent printing is refreshed with a new introduction and detailed statistics including updated nutritional and pricing information for a new generation.
This is a new edition of Herald Press's all-time best-selling cookbook, helping thousands of families establish a climate of joy and concern for others at mealtime.
The late author's introductory chapters have been edited and revised for today's cooks. Statistics and nutritional information have been updated to reflect current American and Canadian eating habits, health issues, and diet guidelines. The new U.S. food chart My Plate was slipped in at the last minute and placed alongside Canada's Food Guide.
But the message has changed little from the one that Doris Janzen Longacre promoted in 1976, when the first edition of this cookbook was released. In many ways she was ahead of her time in advocating for people to eat more whole grains and more vegetables and fruits, with less meat, saturated fat, and sugars.
This book is part of the World Community Cookbook series that is published in cooperation with Mennonite Central Committee, a worldwide ministry of relief, development, and peace.
[via]Mennonites are widely recognized as good cooks. But Mennonites are also a people who care about the world's hungry.
Doris Janzen LongacreMore editions of More-With-Less Cookbook:
- More-With-Less Cookbook: ISBN 083619103X (0-8361-9103-X)
Hardcover, Herald Pr - More-With-Less Cookbook: ISBN 0553139304 (0-553-13930-4)
Softcover, Bantam Books - More-With-Less Cookbook: ISBN 0836117867 (0-8361-1786-7)
Softcover, Herald Pr - More-With-Less Cookbook: ISBN 083619263X (0-8361-9263-X)
Softcover, Herald Pr
- More-With-Less Cookbook: ISBN 083619103X (0-8361-9103-X)
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The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bonesby Anthony BourdainISBN 1596913606 (1-59691-360-6)
Softcover, Bloomsbury Pub Plc USA
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› Find signed collectible books: 'The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones'Book summary:The best-selling author of
Kitchen Confidential and A Cook's Tour shares a candid and outrageous collection of his worldwide culinary misadventures, from scrounging for eel in backstreet Hanoi, to quarreling with raw-food activist Woody Ha
Title: The Nasty Bits
Author: Bourdain, Anthony
Publisher: St Martins Pr
Publication Date: 2007/05/01
Number of Pages: 288
Binding Type: PAPERBACK
Library of Congress: oc2007085804 [via]More editions of The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones:
The Nasty Bits: Collected Varietal Cuts, sable Trim, Scraps, and Bonesby Anthony BourdainISBN 1582344515 (1-58234-451-5)
Hardcover, Bloomsbury Pub Plc USA
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› Find signed collectible books: 'The Nasty Bits: Collected Varietal Cuts, sable Trim, Scraps, and Bones'More editions of The Nasty Bits: Collected Varietal Cuts, sable Trim, Scraps, and Bones:
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The New Best Recipe: All-New Editionby Editors of Cook's Illustrated Magazine, John Burgoyne, Carl Tremblay, Daniel J. Van AckereISBN 0936184744 (0-936184-74-4)
Hardcover, Cooks Illustrated
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› Find signed collectible books: 'The New Best Recipe: All-New Edition'Book summary:Flagship book of award-winning series with more than 1000 pages and 800 illustrations. Would you make 38 versions of creme caramel to find the absolute best version? The editors of Cook's Illustrated did. Along with 20 versions of simple recipes such as coleslaw. Now fully revised and expanded this new edition offers more than 1000 recipes for all your favourite dishes from roast chicken and macaroni cheese to creme caramel and chocolate chip cookies. There are also expanded tutorials on grilling, baking, stir frying and much more. This is the ultimate cooking resource for novice and experienced cooks alike. [via]
More editions of The New Best Recipe: All-New Edition:
Original 1896 Boston Cooking-School Cook Bookby Fannie Merritt Farmer, Janice Bluestein LongoneISBN 0486296970 (0-486-29697-0)
Softcover, Dover Pubns
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The Original Boston Cooking Cookbook 1896by Fannie FarmerISBN 0451128923 (0-451-12892-3)
Softcover, New Amer Library
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The Original Boston Cooking-School Cook Book 1896by Fannie Merritt FarmerISBN 0883631962 (0-88363-196-2)
Hardcover, Hugh Lauter Levin Assc
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› Find signed collectible books: 'The Original Boston Cooking-School Cook Book 1896'Book summary:VERY GOOD [via]
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The Original Boston Cooking-School Cookbookby Fannie Merritt FarmerISBN 0452261732 (0-452-26173-2)
Softcover, Penguin Group USA
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› Find signed collectible books: 'The Original Boston Cooking-School Cookbook'Book summary:This is a facsimile of the first edition of The Boston Cooking School Cookbook. It includes carefully worked out level measurement and easy-to-follow directions [via]
More editions of The Original Boston Cooking-School Cookbook:
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Passionate Vegetarianby Crescent Dragonwagon, Robbin GourleyISBN 1563057115 (1-56305-711-5)
Softcover, Workman Pub Co
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› Find signed collectible books: 'Passionate Vegetarian'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]
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Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisineby Rick Bayless, Jeanmarie Brownson, Deann Groen BaylessISBN 0684800063 (0-684-80006-3)
Hardcover, Simon & Schuster
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› Find signed collectible books: 'Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine'More editions of Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine:
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Sauces: Classical and Contemporary Sauce Makingby James PetersonISBN 0471292753 (0-471-29275-3)
Hardcover, Van Nostrand Reinhold
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› Find signed collectible books: 'Sauces: Classical and Contemporary Sauce Making'Book summary:Original Hardcover with Seal "Cookbook of the Year - The James Beard Awards" copyright 1991 with 504 pages. Size: 7" x 9 1/2". - Techniques of sauce making have changed radically over the years. Both professional chefs and serious amateur cooks are not only eager to invent new taste combinations and improve upon traditional methods, but they have set out to make sauces healthier and less rich as well. Until this book, however, they have had to rely on trial and error to produce innovative new sauces, as no single source systematically described the ingredients, methods, and principles used in making both classic sauces and modern variations. This comprehensive volume does just that, providing complete analyses of how both classic and contemporary sauces are constructed and flavored. Sauces explains how and why the ingredients for a sauce are combined. Over 300 recipes comprise not only classic and modern sauces but delicious first course and entree preparations that incorporate the sauce-making techniques described. - You'll also find practical discussions of the equipment and ingredients most commonly used by sauciers. Advice on how and when to use the different kinds of cookware, tools, machinery, and serving utensils. Selecting the highest-quality ingredients is key to preparing an excellent sauce, and you'll learn how to choose and use dairy products, herbs and spices, wines and spirits, mushrooms and truffles, chocolate, pork products, and other ingredients to their best advantage. A comprehensive glossary of terms and flow charts that illustrate the major classical sauce families and methods of preparation round out this reference to one of the most exciting and challenging areas of cooking. [via]
More editions of Sauces: Classical and Contemporary Sauce Making:
- Sauces: Classical and Contemporary Sauce Making: ISBN 0442237731 (0-442-23773-1)
Hardcover, John Wiley & Sons Inc - Sauces: Classical and Contemporary Sauce Making: ISBN 0471289043 (0-471-28904-3)
Hardcover, John Wiley & Sons Inc - Sauces: Classical and Contemporary Sauce Making: ISBN 0471292753 (0-471-29275-3)
Hardcover, Van Nostrand Reinhold
- Sauces: Classical and Contemporary Sauce Making: ISBN 0442237731 (0-442-23773-1)
Sauces: Classical and Contemporary Sauce Makingby Peterson, James PetersonISBN 0442026153 (0-442-02615-3)
Hardcover, John Wiley & Sons Inc
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The South Beach Diet: Exclusive Editionby Arthur AgatstonISBN 1579548148 (1-57954-814-8)
Hardcover, Rodale Pr
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› Find signed collectible books: 'The South Beach Diet: Exclusive Edition'Book summary:The verdict is in: those simple carbs we've been living on are killing us. For good health, we've got to get our blood sugar under control and stop the incessant cravings. Or so says Dr. Arthur Agatston, author of The South Beach Diet. The first half of the book details the science behind the diet. Most of the explanations revolve around why things you thought were healthy-orange juice, wheat toast, carrots-are actually evil. To avoid blood sugar surges, Agatston created a modified carbohydrate plan, recommending plenty of high-fiber foods, lean proteins, and healthy fats, while cutting bread, rice, pastas, and fruits. Major differences from other diets include a lack of concern over portion size and a serious indifference to exercise. Feeling full while on a diet is a beautiful thing, but it seems odd that a cardiologist buries his exercise recommendations in a solitary sentence.
The last half of the book covers his three-stage plan; daily diets are mixed with recipes, some of which are from South Beach restaurant chefs. The most restrictive period lasts just two weeks, enough time to stabilize your urges and lose a few pounds; stage two adds fruits and a handful of other carbs, while stage three is meant to last the remainder of your life, with occasional lapses for white bread or birthday cake. While the diet is sound, the book could be better organized. The first half mixes scientific study with anecdote in a seemingly random way, while the mix of meal plans and recipes can be confusing. Still, the recipes are varied and tasty, and you'll never feel deprived, unless you currently happen to live by bread alone. --ll Lightner [via]
More editions of The South Beach Diet: Exclusive Edition:
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The South Beach Diet Good Fats/Good Carbs Guide: The Complete and Easy Reference for All Your Favorite Foodsby Arthur AgatstonISBN 1579549586 (1-57954-958-6)
Softcover, Rodale Press, Incorporated
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› Find signed collectible books: 'The South Beach Diet Good Fats/Good Carbs Guide: The Complete and Easy Reference for All Your Favorite Foods'Book summary:You Don't Have to Give Up Fat or Carbs-- You Just Need to Choose the Right Ones![via]
All fats and carbohydrates aren't created equal. The good kinds nourish your body as they help you lose weight. The bad kinds--found in sugary, fatty foods like doughnuts, snack foods, and fast-food meals--damage your body's ability to burn off what you eat. Worse, eating them actually triggers cravings and makes you even hungrier!
On the South Beach Diet, by best-selling author and Miami Beach cardiologist Arthur Agatston, M.D., you eat plenty of good carbs and good fats--delicious, healthy foods that crush cravings, curb overeating, and leave you satisfied rather than starving. And now, with The South Beach Diet Good Fats/Good Carbs Guide, you have all the information you'll need to make the right meal choices--anytime, anywhere.
This Guide Does All the Work--More Than 1,200 Food Listings at Your Fingertips
You'll know at a glance if a food is compatible with the South Beach Diet--each entry lists its carbohydrate, sugar, and fat grams, plus all the foods are ranked "Good," "Limited," "Very Limited," or "Avoid," according to the nutritional principles Dr. Agatston explains in his introduction. Packed with essential information, food lists, shopping tips, meal makeovers, a Dining-Out Guide to stay on track at your favorite restaurants, and more, The South Beach Diet Good Fats/Good Carbs Guide is your key to lifelong health and weight loss.More editions of The South Beach Diet Good Fats/Good Carbs Guide: The Complete and Easy Reference for All Your Favorite Foods:
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The South Beach Diet: The Delicious, Doctor-designed, Foolproof Plan for Fast and Healthy Weight Lossby Arthur S. AgatstonISBN 1579546463 (1-57954-646-3)
Hardcover, Rodale Pr
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› Find signed collectible books: 'The South Beach Diet: The Delicious, Doctor-designed, Foolproof Plan for Fast and Healthy Weight Loss'Book summary:The verdict is in: those simple carbs we've been living on are killing us. For good health, we've got to get our blood sugar under control and stop the incessant cravings. Or so says Dr. Arthur Agatston, author of The South Beach Diet. The first half of the book details the science behind the diet. Most of the explanations revolve around why things you thought were healthy-orange juice, wheat toast, carrots-are actually evil. To avoid blood sugar surges, Agatston created a modified carbohydrate plan, recommending plenty of high-fiber foods, lean proteins, and healthy fats, while cutting bread, rice, pastas, and fruits. Major differences from other diets include a lack of concern over portion size and a serious indifference to exercise. Feeling full while on a diet is a beautiful thing, but it seems odd that a cardiologist buries his exercise recommendations in a solitary sentence.
The last half of the book covers his three-stage plan; daily diets are mixed with recipes, some of which are from South Beach restaurant chefs. The most restrictive period lasts just two weeks, enough time to stabilize your urges and lose a few pounds; stage two adds fruits and a handful of other carbs, while stage three is meant to last the remainder of your life, with occasional lapses for white bread or birthday cake. While the diet is sound, the book could be better organized. The first half mixes scientific study with anecdote in a seemingly random way, while the mix of meal plans and recipes can be confusing. Still, the recipes are varied and tasty, and you'll never feel deprived, unless you currently happen to live by bread alone. --ll Lightner [via]
More editions of The South Beach Diet: The Delicious, Doctor-designed, Foolproof Plan for Fast and Healthy Weight Loss:
- The South Beach Diet: The Delicious, Doctor-designed, Foolproof Plan for Fast and Healthy Weight Loss: ISBN 031231521X (0-312-31521-X)
Softcover, Griffin - The South Beach Diet: The Delicious, Doctor-designed, Foolproof Plan for Fast and Healthy Weight Loss: ISBN 0312991193 (0-312-99119-3)
Softcover, St Martins Pr - The South Beach Diet: The Delicious, Doctor-designed, Foolproof Plan for Fast and Healthy Weight Loss: ISBN 0375431942 (0-375-43194-2)
Hardcover, Random House Large Print - The South Beach Diet: The Delicious, Doctor-designed, Foolproof Plan for Fast and Healthy Weight Loss: ISBN 1579546463 (1-57954-646-3)
Hardcover, Rodale Pr
- The South Beach Diet: The Delicious, Doctor-designed, Foolproof Plan for Fast and Healthy Weight Loss: ISBN 031231521X (0-312-31521-X)
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Tender at the Bone: Growing Up at the Tableby Ruth ReichlISBN 0767903382 (0-7679-0338-2)
Softcover, Bantam Dell Pub Group
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› Find signed collectible books: 'Tender at the Bone: Growing Up at the Table'Book summary:New York Times restaurant critic Ruth Reichl shares lessons learned at the hands (and kitchen counters) of family members and friends throughout her life, from growing up with her taste-blind mother to the comfort of cream puffs while away at boarding school on "Mars" (Montreal seemed just as far away) to her most memorable meal, taken on a mountainside in Greece.
Her stories shine with the voices and recipes of those she has encountered on the way, such as her Aunt Birdie's maid and companion, Alice, who first taught Reichl both the power of cooking and how to make perfect apple dumplings; the family's mysterious patrician housekeeper, Mrs. Peavey, who always remembered to make extra pastry for the beef Wellington; Serafina, the college roommate with whom Reichl explored a time of protest and political and personal discovery; and, finally, cookbook author Marion Cunningham, who, after tales of her midlife struggles and transformation, gave Reichl the strength to overcome her own anxieties.
Reichl's wry and gentle humor pervades the book, and makes readers feel as if they're right at the table, laughing at one great story after another (and delighting in a gourmet meal at the same time, of course). Reichl's narrative of a life lived and remembered through the palate will stay with the reader long after the last page is turned. [via]
More editions of Tender at the Bone: Growing Up at the Table:
- Tender at the Bone : Growing up at the Table: ISBN 0679449876 (0-679-44987-6)
Hardcover, Random House Publishing Group - Tender at the Bone: Growing Up at the Table: ISBN 0783803656 (0-7838-0365-6)
Hardcover, G K Hall & Co - Tender at the Bone: Growing Up at the Table: ISBN 0767903382 (0-7679-0338-2)
Softcover, Bantam Dell Pub Group
- Tender at the Bone : Growing up at the Table: ISBN 0679449876 (0-679-44987-6)
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Vegan With a Vengeance: Over 150 Delicious, Cheap, Animal-Free, Recipes that Rockby Isa Chandra Moskowitz, Geoffery TischmanISBN 1569243581 (1-56924-358-1)
Softcover, Marlowe & Co
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› Find signed collectible books: 'Vegan With a Vengeance: Over 150 Delicious, Cheap, Animal-Free, Recipes that Rock'Book summary:In Vegan with a Vengeance, Isa Chandra Moskowitz, host of the community access vegan cooking show The Post Punk Kitchen, brings the do-it-yourself, community-driven ethos of punk rock into the kitchen. Her cooking philosophy embraces being kind to animals (all recipes are completely animal-product free) and your walletwhile being creative and having fun in the process. She emphasizes staying clear of corporate brand-name foods, and says that cooking should be an innovative, experimental, and completely real experience. This one-of-a-kind cookbook offers 125 recipes for all meals of the day, from stuffed mushrooms to tofu pizza, gingerbread cupcakes to pasta with "alfreda sauce," and is full of tips and tricks on how to keep your diet vegan, inexpensive, and liberated.[via]More editions of Vegan With a Vengeance: Over 150 Delicious, Cheap, Animal-Free, Recipes that Rock:
![[???]: Vegetarian](http://ecx.images-amazon.com/images/P/1551109220.01._SL160_SCLZZZZZZZ__.jpg "[???]: Vegetarian")
VegetarianISBN 1551109220 (1-55110-922-0)
Softcover, Firefly Books Ltd
Find This BookBook 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]
Vegetarianby Williams-Sonoma, Allan RosenbergISBN 0848730577 (0-8487-3057-7)
Hardcover, Oxmoor House
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The Vegetarian Epicureby Anna Thomas, Julie MaasISBN 0394734157 (0-394-73415-7)
Softcover, Knopf Publishing Group
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› Find signed collectible books: 'The Vegetarian Epicure'Book summary:Here are 325 glorious new recipes from Anna Thomas, whose fresh and delicious approach to vegetables and other fruits of the earth has made her first Vegetarian Epicure a classic -- inspiring vegetarians to new culinary heights and giving non-vegetarians a source of wonderful dishes without meat. Now she is back with a whole new and rich variety of dishes for every occasion. Her Vegetarian Epicure, Book Two -- with its forays into foreign cuisines, its menu ideas from many countries, its superb creations from her own kitchen -- will be a joy to every good cook. [via]
More editions of The Vegetarian Epicure:
The Vegetarian Epicure, Book Twoby Anna ThomasISBN 0394413636 (0-394-41363-6)
Hardcover
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Weight Watchers New Complete Cookbook: Over 500 Recipes For The Healthy Cook's Kitchenby Weight WatchersISBN 0764573500 (0-7645-7350-0)
Hardcover, John Wiley & Sons Inc
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› Find signed collectible books: 'Weight Watchers New Complete Cookbook: Over 500 Recipes For The Healthy Cook's Kitchen'Book summary:If you're a Weight Watcher, this collection of 500 recipes in a handy loose-leaf binder could put you in the fast lane on the road to success. This cookbook is designed for Weight Watchers' 1"2"3 Success program: points are assigned to foods based on fat, fiber, and calories, and your daily point allowance is based on your current weight. So you can eat what you want, as long as you don't go over your allotted points. The better your food choices, the more you can eat before you run out of points.
Recipes are varied and cover the whole gamut: sauces; breads; soups; meat, chicken, fish, and vegetarian entrees; pasta; vegetable, grain, and potato side dishes; and, of course, desserts. The recipes are more healthful but not drastically different from foods you and your family enjoy now. Many are familiar comfort foods, such as Pizza, Oven "Fried" Chicken, Beef Stew, Tuna Noodle Casserole, Chocolate Layer Cake, and Cheesecake. Internationally inspired favorites include Dolmades (stuffed grape leaves), Orange-Flavored Fajitas, Moo Shu Chicken, Tandoori Haddock, and Senegalese Peanut Soup. The nutritional breakdown for each recipe is more complete than in most cookbooks, and includes calories, fat, saturated fat, cholesterol, sodium, carbohydrate, fiber, protein, calcium, and Weight Watchers' points. --Joan Price [via]
More editions of Weight Watchers New Complete Cookbook: Over 500 Recipes For The Healthy Cook's Kitchen:
- Weight Watchers: New Complete Cookbook: ISBN 002863716X (0-02-863716-X)
Softcover, John Wiley & Sons Inc - Weight Watchers New Complete Cookbook: Over 500 Recipes For The Healthy Cook's Kitchen: ISBN 0028624491 (0-02-862449-1)
Hardcover, John Wiley & Sons Inc - Weight Watchers New Complete Cookbook: Over 500 Recipes For The Healthy Cook's Kitchen: ISBN 0764573500 (0-7645-7350-0)
Hardcover, John Wiley & Sons Inc
- Weight Watchers: New Complete Cookbook: ISBN 002863716X (0-02-863716-X)
What's Cooking Vegetarianby Jenny StaceyISBN 1571451811 (1-57145-181-1)
Hardcover, Advantage Pub Group
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La dieta South Beach: el delicioso plan disenado por un medico para asegurar el adelgazamiento rapido y saludable / The South Beach Dietby Arthur AgatsonISBN 1579549462 (1-57954-946-2)
Softcover, Rodale Pr
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› Find signed collectible books: 'La dieta South Beach: el delicioso plan disenado por un medico para asegurar el adelgazamiento rapido y saludable / The South Beach Diet'More editions of La dieta South Beach: el delicioso plan disenado por un medico para asegurar el adelgazamiento rapido y saludable / The South Beach Diet:
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