books tagged “cooking”

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Alton Brown's Gear for Your Kitchen
by Alton Brown

ISBN 1584792965 (1-58479-296-5)
Hardcover, Stewart, Tabori & Chang

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Book summary:
"I think cooking is a lot of fun and I hate to see people not having fun doing it just because they don't have the right tools--which is not to say they need the prettiest, best, most expensive tools. They just need the tools that are right for them." Such is the organizing principle of Alton Brown's Gear for Your Kitchen by the selfsame Alton Brown, star of Food Network's Good Eats as well as award-winning author of I'm Just Here for the Food. It's an interesting, effective principle. It comes from a guy who serves pie with a four-dollar mortar trowel he picked up at the hardware store.
Brown's opening challenge is a 60-day, four phase process of ridding your kitchen of all things unused and insignificant--easy on the surface, but tough in the doing. That leaves room for essential gear. And to help make those choices, Brown looks at pots and pans, sharp things (not just knives, but graters, mandolins, and cheese slicers, too), small things with plugs (as in small appliances--from food processors to coffee makers to deep fat fryers), kitchen tools unplugged (those items that fill drawers), storage and containment, and safety and sanitation.
If this were just an encyclopedia, what an unwholesome bore it would be. But Brown turns this relevant information into a romp. He's talking about the tools he uses, after all, and has no fear of naming likes and dislikes--based on his own experience. He also includes unending side chatter about cutting corners, saving money, and actually putting good tools to work. You'll find recipes throughout, and techniques, too. Like, how to bake a chicken in a flower pot. If you wonder why you would even want to attempt it in the first place, Brown clues you in. Alton Brown's Gear for Your Kitchen is about as guilt free as pleasure will ever get. --Schuyler Ingle [via]
More editions of Alton Brown's Gear for Your Kitchen:
- Alton Brown's Gear for Your Kitchen: ISBN 1584792965 (1-58479-296-5)
  Hardcover, Stewart, Tabori & Chang
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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
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A Cook's Tour: Global Adventures in Extreme Cuisines
by Anthony Bourdain

ISBN 0060012781 (0-06-001278-1)
Softcover, Harpercollins

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Book summary:
A Cook's Tour is the written record of Anthony Bourdain's travels around the world in his search for the perfect meal. All too conscious of the state of his 44-year-old knees after a working life standing at restaurant stoves, but with the unlooked-for jackpot of Kitchen Confidential as collateral, Mr. Bourdain evidently concluded he needed a bit more wind under his wings.
The idea of "perfect meal" in this context is to be taken to mean not necessarily the most upscale, chi-chi, three-star dining experience, but the ideal combination of food, atmosphere, and company. This would take in fishing villages in Vietnam, bars in Cambodia, and Tuareg camps in Morocco (roasted sheep's testicle, as it happens); it would stretch to smoked fish and sauna in the frozen Russian countryside and the French Laundry in California's Napa Valley. It would mean exquisitely refined kaiseki rituals in Japan after yakitori with drunken salarymen. Deep-fried Mars Bars in Glasgow and Gordon Ramsay in London. The still-beating heart of a cobra in Saigon. Drink. Danger. Guns. All with a TV crew in tow for the accompanying series--22 episodes of video gold, we are assured, featuring many don't-try-this-at-home shots of the author in gastric distress or crawling into yet another storm drain at four in the morning.
You are unlikely to lay your hands on a more hectically, strenuously entertaining book for some time. Our hero eats and swashbuckles round the globe with perfect-pitch attitude and liberal use of judiciously placed profanities. Bourdain can write. His timing is great. He is very funny and is under no illusions whatsoever about himself or anyone else. But most of all, he is a chef who got himself out of his kitchen and found, all over the world, people who understand that eating well is the foundation of harmonious living. --Robin Davidson, Amazon.co.uk [via]
More editions of A Cook's Tour: Global Adventures in Extreme Cuisines:
- A Cook's Tour: Global Adventures in Extreme Cuisines: ISBN 0060012781 (0-06-001278-1)
  Softcover, Harpercollins
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Cook's Tour: In Search of the Perfect Meal
by Anthony Bourdain

ISBN 1582341400 (1-58234-140-0)
Hardcover, Bloomsbury Pub Plc USA

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Book summary:
A Cook's Tour is the written record of Anthony Bourdain's travels around the world in his search for the perfect meal. All too conscious of the state of his 44-year-old knees after a working life standing at restaurant stoves, but with the unlooked-for jackpot of Kitchen Confidential as collateral, Mr. Bourdain evidently concluded he needed a bit more wind under his wings.
The idea of "perfect meal" in this context is to be taken to mean not necessarily the most upscale, chi-chi, three-star dining experience, but the ideal combination of food, atmosphere, and company. This would take in fishing villages in Vietnam, bars in Cambodia, and Tuareg camps in Morocco (roasted sheep's testicle, as it happens); it would stretch to smoked fish and sauna in the frozen Russian countryside and the French Laundry in California's Napa Valley. It would mean exquisitely refined kaiseki rituals in Japan after yakitori with drunken salarymen. Deep-fried Mars Bars in Glasgow and Gordon Ramsay in London. The still-beating heart of a cobra in Saigon. Drink. Danger. Guns. All with a TV crew in tow for the accompanying series--22 episodes of video gold, we are assured, featuring many don't-try-this-at-home shots of the author in gastric distress or crawling into yet another storm drain at four in the morning.
You are unlikely to lay your hands on a more hectically, strenuously entertaining book for some time. Our hero eats and swashbuckles round the globe with perfect-pitch attitude and liberal use of judiciously placed profanities. Bourdain can write. His timing is great. He is very funny and is under no illusions whatsoever about himself or anyone else. But most of all, he is a chef who got himself out of his kitchen and found, all over the world, people who understand that eating well is the foundation of harmonious living. --Robin Davidson, Amazon.co.uk [via]
More editions of Cook's Tour: In Search of the Perfect Meal:
- Cook's Tour: In Search of the Perfect Meal: ISBN 0756781604 (0-7567-8160-4)
  Hardcover, Diane Pub Co
- A Cook's Tour: In Search of the Perfect Meal: ISBN 1582341400 (1-58234-140-0)
  Hardcover, Bloomsbury Pub Plc USA
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The Fannie Farmer Cookbook
by Marion Cunningham, Lauren Jarrett

ISBN 0553568817 (0-553-56881-7)
Softcover, Bantam Books

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Book summary:
Marion Cunningham's brilliant revision of this classic home cooking reference addresses "good everyday cooking." Cunningham states that "every meal should be a small celebration," and she eases the preparation of those celebrations with clear, straightforward instructions and hints on how to make the most of every meal through beautiful presentation and balanced nutrition. The chapter on microwaved foods is clear and presents recipes that are simple and taste great. Cunningham's work especially shines in the chapters on baking, as might be expected from her work on The Fannie Farmer Baking Book and The Breakfast Book. Your piecrusts will always be crisp and flaky under her tutelage. [via]
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How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking
by Nigella Lawson, Petrina Tinslay

ISBN 0786886811 (0-7868-8681-1)
Softcover, Hyperion Books

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Book summary:
While the title How to Be a Domestic Goddess may at first make a modern woman bristle, the book itself is just as likely to inspire the woman who brings home the bacon to start baking cakes. And what's wrong with that? "This isn't a dream," writes British cookery deity Nigella Lawson in her preface. "What's more, it isn't even a nightmare." Lawson--the author of How to Eat, food editor of British Vogue, and star of her own TV cooking show, Nigella Bites--has been suspected of upholding the woman-laboring-in-the-kitchen paradigm, but there are lots of hard-working women out there who derive great satisfaction from cooking, even after a long day at the office. For those women, Lawson, who looks more Elizabeth Hurley than Martha Stewart, is the perfect guide to the wondrous world of baking.
"You know, I'm not a cook-to-impress kind of girl," Lawson says midway through the book, but she must admit there are few things more rewarding than putting a warm homemade pie or fragrant cake on the table--especially after preparing a home-cooked meal. How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking makes just such a reward possible, in fact positively enticing, with its delicious selection of easy-to-make cakes, pies, cookies, breads, even jams, presented in Lawson's chatty, pleasantly glib manner. Turns out, you don't have be a Pierre Hermé to make to-die-for chocolate confections; nor do you have to spend hours "faffing around" with hot pans and jars to have jam at teatime. You just need to try baking once, then again, and next thing you know, you'll be turning out cookies and desserts every chance you get. Many of the recipes are hand-me-downs or adaptations from other sources, be it a favorite cookbook or a restaurant in some far-off region, but all are imbued with Lawson's wit and distinctive touch. Profiteroles, My Way are "monumentally impressively better" than the original, thanks to burnt-sugar custard and toffee sauce. Her Coffee and Walnut Splodge Cookies are "American-style cookies; in other words just dropped onto the baking sheet free-form," and so on.
A sophisticated female alter ego of British mop-top Jamie Oliver, and considerably more sly and comedic than most American gourmets, Nigella is sure to convince more than a few up-and-coming hostesses that baking is indeed women's work. --Rebecca Wright [via]
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How to Cook Everything: Simple Recipes for Great Food
by Mark Bittman, Alan Witschonke

ISBN 0471789186 (0-471-78918-6)
Softcover, John Wiley & Sons Inc

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Book summary:
Mark Bittman, award-winning author of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times ("The Minimalist"), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's the entire three-ring circus. This isn't just how to cook everything: it's how to cook everything you have ever wanted to have in your mouth. And then some.
Bittman starts with Roasted Buttered Nuts and Real Buttered Popcorn, and moves right along, section by section, from the likes of Black Bean Soup (eight different ways), to Beet and Fennel Salad, to Mussels (Portuguese-style over Pasta), to Cream Scones--and he hasn't even reached seafood, poultry, meat, or vegetables yet, let alone desserts. There are 23 sections in this cookbook (!) that reflect directly on the how-to of cooking, be that equipment, technique, or recipe.
Every inch of the way the reader finds Bittman's calm, helpful, encouraging voice. "Anyone can cook," he says at the beginning, "and most everyone should." More than a few college kids are going to head off to their first apartments with Bittman's book under arm. More than a few marriages will benefit with this book on the shelf. And anyone who loves cooking and the sound of a great food voice is going to enjoy letting this book fall open where it may. No matter what the page, it's bound to be a tasty and rewarding experience. --Schuyler Ingle [via]
More editions of How to Cook Everything: Simple Recipes for Great Food:
- How to Cook Everything: Simple Recipes for Great Food: ISBN 0028610105 (0-02-861010-5)
  Hardcover, John Wiley & Sons Inc
- How to Cook Everything: Simple Recipes for Great Food: ISBN 0471789186 (0-471-78918-6)
  Softcover, John Wiley & Sons Inc
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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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- 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
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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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- The Joy of Cooking Vol. 2 : Appetizers, Desserts & Baked Goods: ISBN 0451168259 (0-451-16825-9)
  Softcover, Penguin Group (Canada)
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Julie And Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen How One Girl Risked Her Marriage, Her Job, And Her Sanity to Master the Art of Living
by Julie Powell

ISBN 031610969X (0-316-10969-X)
Hardcover, Little Brown & Co

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Book summary:
Julie & Julia is the story of Julie Powell's attempt to revitalize her marriage, restore her ambition, and save her soul by cooking all 524 recipes in Julia Child's Mastering the Art of French Cooking, Volume I, in a period of 365 days. The result is a masterful medley of Bridget Jones' Diary meets Like Water for Chocolate, mixed with a healthy dose of original wit, warmth, and inspiration that sets this memoir apart from most tales of personal redemption.
When we first meet Julie, she's a frustrated temp-to-perm secretary who slaves away at a thankless job, only to return to an equally demoralizing apartment in the outer boroughs of Manhattan each evening. At the urging of Eric, her devoted and slightly geeky husband, she decides to start a blog that will chronicle what she dubs the "Julie/Julia Project." What follows is a year of butter-drenched meals that will both necessitate the wearing of an unbearably uncomfortable girdle on the hottest night of the year, as well as the realization that life is what you make of it and joy is not as impossible a quest as it may seem, even when it's -10 degrees out and your pipes are frozen.
Powell is a natural when it comes to connecting with her readers, which is probably why her blog generated so much buzz, both from readers and media alike. And while her self-deprecating sense of humor can sometimes dissolve into whininess, she never really loses her edge, or her sense of purpose. Even on day 365, she's working her way through Mayonnaise Collee and ending the evening "back exactly where we started--just Eric and me, three cats and Buffy...sitting on a couch in the outer boroughs, eating, with Julia chortling alongside us...."
Inspired and encouraging, Julie and Julia is a unique opportunity to join one woman's attempt to change her life, and have a laugh, or ten, along the way. --Gisele Toueg [via]
More editions of Julie And Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen How One Girl Risked Her Marriage, Her Job, And Her Sanity to Master the Art of Living:
- Julie And Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen How One Girl Risked Her Marriage, Her Job, And Her Sanity to Master the Art of Living: ISBN 031610969X (0-316-10969-X)
  Hardcover, Little Brown & Co
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Julie and Julia: My Year of Cooking Dangerously
by Julie Powell

ISBN 0316013269 (0-316-01326-9)
Softcover, Little Brown & Co

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Book summary:
Julie & Julia is the story of Julie Powell's attempt to revitalize her marriage, restore her ambition, and save her soul by cooking all 524 recipes in Julia Child's Mastering the Art of French Cooking, Volume I, in a period of 365 days. The result is a masterful medley of Bridget Jones' Diary meets Like Water for Chocolate, mixed with a healthy dose of original wit, warmth, and inspiration that sets this memoir apart from most tales of personal redemption.
When we first meet Julie, she's a frustrated temp-to-perm secretary who slaves away at a thankless job, only to return to an equally demoralizing apartment in the outer boroughs of Manhattan each evening. At the urging of Eric, her devoted and slightly geeky husband, she decides to start a blog that will chronicle what she dubs the "Julie/Julia Project." What follows is a year of butter-drenched meals that will both necessitate the wearing of an unbearably uncomfortable girdle on the hottest night of the year, as well as the realization that life is what you make of it and joy is not as impossible a quest as it may seem, even when it's -10 degrees out and your pipes are frozen.
Powell is a natural when it comes to connecting with her readers, which is probably why her blog generated so much buzz, both from readers and media alike. And while her self-deprecating sense of humor can sometimes dissolve into whininess, she never really loses her edge, or her sense of purpose. Even on day 365, she's working her way through Mayonnaise Collee and ending the evening "back exactly where we started--just Eric and me, three cats and Buffy...sitting on a couch in the outer boroughs, eating, with Julia chortling alongside us...."
Inspired and encouraging, Julie and Julia is a unique opportunity to join one woman's attempt to change her life, and have a laugh, or ten, along the way. --Gisele Toueg [via]
More editions of Julie and Julia: My Year of Cooking Dangerously:
- Julie and Julia: My Year of Cooking Dangerously: ISBN 0316013269 (0-316-01326-9)
  Softcover, Little Brown & Co
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Kitchen Confidential
by Anthony Bourdain

ISBN 0747550727 (0-7475-5072-7)
Hardcover, Bloomsbury Pub Ltd

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Book summary:
Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn [via]
More editions of Kitchen Confidential:
- Kitchen Confidential: ISBN 0747550727 (0-7475-5072-7)
  Hardcover, Bloomsbury Pub Ltd
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Kitchen Confidential: Adventures in the Culinary Underbelly
by Anthony Bourdain

ISBN 158234082X (1-58234-082-X)
Hardcover, Bloomsbury Pub Plc USA

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Book summary:
Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn [via]
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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]
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- Larousse of Gastronomy: ISBN 2035602270 (2-03-560227-0)
  Hardcover, Schoenhofs Foreign Books
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The Moosewood Cookbook
by Mollie Katzen

ISBN 0898154901 (0-89815-490-1)
Softcover, Ten Speed Pr

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Book summary:
A fifteenth-anniversary edition of a collection of healthful recipes features recipes that contain less fat and fewer dairy products and eggs and have been retested and rewritten. Simultaneous. [via]
More editions of The Moosewood Cookbook:
- The Moosewood Cookbook: ISBN 0898155037 (0-89815-503-7)
  Hardcover, Ten Speed Pr
- The Moosewood Cookbook: ISBN 0898154901 (0-89815-490-1)
  Softcover, Ten Speed Pr
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The Moosewood Cookbook: Recipes from Moosewood Restaurant, Ithaca, New York
by Mollie Katzen, Moosewood Restaurant

ISBN 0913668680 (0-913668-68-0)
Softcover, Ten Speed Press

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Book summary:
Among the most influential cookbooks of our time, the Moosewood Cookbook is such a powerful symbol that the publishers were tempted not to tamper wi th it. But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier. Illustrated. [via]
More editions of The Moosewood Cookbook: Recipes from Moosewood Restaurant, Ithaca, New York:
- The Moosewood Cookbook: Recipes from Moosewood Restaurant, Ithaca, New York: ISBN 0913668699 (0-913668-69-9)
  Hardcover, Ten Speed Press
- The Moosewood Cookbook: Recipes from Moosewood Restaurant, Ithaca, New York: ISBN 0913668680 (0-913668-68-0)
  Softcover, Ten Speed Press
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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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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 Moosewood Cookbook
by Mollie Katzen

ISBN 1580081304 (1-58008-130-4)
Softcover, Ten Speed Pr

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Book summary:
The New Moosewood Cookbook (Mollie Katzen's Classic Cooking) [Paperback] [via]
More editions of The New Moosewood Cookbook:
- The New Moosewood Cookbook: ISBN 1580081355 (1-58008-135-5)
  Hardcover, Ten Speed Pr
- The New Moosewood Cookbook: ISBN 1580081304 (1-58008-130-4)
  Softcover, Ten Speed Pr
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On Food And Cooking: The Science and Lore of the Kitchen
by Harold McGee

ISBN 0684843285 (0-684-84328-5)
Softcover, Simon & Schuster

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Book summary:
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.
On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
Among the major themes addressed throughout this new edition are:
- Traditional and modern methods of food production and their influences on food quality
- The great diversity of methods by which people in different places and times have prepared the same ingredients
- Tips for selecting the best ingredients and preparing them successfully
- The particular substances that give foods their flavors and that give us pleasure
- Our evolving knowledge of the health benefits and risks of foods
On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food. [via]
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Sundays at Moosewood Restaurant
by Moosewood Collective

ISBN 0671679902 (0-671-67990-2)
Softcover, Simon & Schuster

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Book summary:
In Sundays at Moosewood Restaurant, 18 of the Moosewood Collective's chefs each contribute a chapter of vegetarian recipes from a different regional cuisine. Recipes are straightforward, and sources (and substitutes!) are given for hard-to-find ingredients. In addition to the Asian cuisine one might expect to find in an international vegetarian cookbook, there are some surprising and tasty options from Eastern Europe, Armenia, and the Middle East, as well as both Ashkenazi and Sephardic Jewish recipes. The suggested menus encourage mixing; tomorrow's dinner could include Sopa de Ajo (garlic soup) from Chile, Spinach Nori Rolls from Japan, and Mango with Yogurt from India. The main dishes are so hearty that your guests may not notice they're meatless. [via]
More editions of Sundays at Moosewood Restaurant:
- Sundays at Moosewood Restaurant: ISBN 0671679902 (0-671-67990-2)
  Softcover, Simon & Schuster
Sundays at Moosewood Restaurant/Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant
by Moosewood Collective

ISBN 0671679899 (0-671-67989-9)
Hardcover, Simon & Schuster

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More editions of Sundays at Moosewood Restaurant/Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant:
- Sundays at Moosewood Restaurant/Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant: ISBN 0671679899 (0-671-67989-9)
  Hardcover, Simon & Schuster
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Vegetarian Cooking for Everyone
by Deborah Madison

ISBN 0767921224 (0-7679-2122-4)
Softcover, Bantam Dell Pub Group

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Book summary:
The elegant simplicity and exquisite flavor of Deborah Madison's food make her one of America's leading cooks. In Vegetarian Cooking for Everyone, she offers more than great food: her book includes comprehensive information about ingredients and techniques, plus more than 800 recipes. The recipes range from dishes as familiar as Guacamole to those as distinctive as Green Lentils with Roasted Beets and Preserved Lemons, and Cashew Curry. The 124-page chapter titled "Vegetables: The Heart of the Matter" is a virtual book of culinary revelations; you could use it as a manual on buying and preparing vegetables. Madison provides equally inspired recipes and guidance for everything from grains and soy to dairy foods and desserts. [via]
More editions of Vegetarian Cooking for Everyone:
- Vegetarian Cooking for Everyone: ISBN 0767900146 (0-7679-0014-6)
  Hardcover, Broadway Books
- Vegetarian Cooking for Everyone: ISBN 0767921224 (0-7679-2122-4)
  Softcover, Bantam Dell Pub Group