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› Find signed collectible books: 'Alton Brown's Gear for Your Kitchen'
"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]
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› Find signed collectible books: 'The American Frugal Housewife'
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› Find signed collectible books: 'Aroma: The Magic of Essential Oils in Food & Fragrance'
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› Find signed collectible books: 'A Baghdad Cookery Book: The Book of Dishes (Kitab al-Tabikh)'
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› Find signed collectible books: 'Best Kitchen Quick Tips: 523 Tricks, Techniques and Shortcuts for the Curious Cook'
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› Find signed collectible books: 'The Boke of Keruynge: The Book of Carving'
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› Find signed collectible books: 'The Book of Coffee'
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› Find signed collectible books: 'The Book of Spices'
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› Find signed collectible books: 'The Book of Tea'
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› Find signed collectible books: 'The Book of Tea'
Tea is a beverage with roots all over the globe, from English tearooms to the mountains of Tibet. This exquisitely illustrated volume leads readers on an investigation of the many faces of tea: a mythic plant, a ceremony, the cause of wars (remember the Boston Tea Party), and ultimately one of the world's favorite beverages. The Book of Tea provides a comprehensive history and background of the beloved ritual of tea, providing photographed accounts of tea farming, tea barons and, teatime, and capturing the various tastes and nuances of teas from around the world.
This book, based on the original Flammarion title The Book of Tea, is now edited and brought up to date.
This book acts as both a guide to the appreciation of tea and a travel guide to the regions responsible for the production of tea, including Asia, the Middle East, and parts of Africa. Anyone who loves tea will be delighted by the chance to delve into the magnificent photography and descriptive writing of The Book of Tea. [via]
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› Find signed collectible books: 'Bulfinch's Mythology the Age of Fable'
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› Find signed collectible books: 'The Cambridge World History of Food'
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› Find signed collectible books: 'Culinaria: France'
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› Find signed collectible books: 'Culinaria Germany'
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› Find signed collectible books: 'The Curious Cook'
Cooking with aluminum pots and pans doesn't cause Alzheimer's disease. This is only one of the curious facts that fill The Curious Cook--a book that persuasively demonstrates that science can enrich everyday experiences liek cooking, eating, and living. [via]
› Find signed collectible books: 'Essentials of Cooking'
After reading Essentials of Cooking, you will grill any fish with confidence, make delicious gratins using whatever vegetables are nicest at the market, and know that any pilaf, risotto, or paella you cook will come out just right. Author James Peterson's goal is to get people to cook comfortably without hewing to the precision of recipes and to feel relaxed in the kitchen whatever the task. Peterson accomplishes this by combining text with detailed color photos and paying attention to everything that makes a cook proficient. He teaches both small techniques, such as how to hold a swivel peeler, as well as large ones, such as how to determine the doneness of a steak, roast, or fish using just touch and sight and how to dress a salad by coating the leaves with oil, then dissolving salt in a spoon with vinegar and drizzling this over the greens before tossing them. In every case, the 1,100-plus color shots give a precise picture of what the reassuring text explains.
To teach skills and technique, Peterson leads you, for example, through sweating the leeks for Pureed Leek and Potato Soup in butter, then cooking the potatoes until they soften, and so on. This explanation includes no quantities or timing. Peterson's point is that these vary according to how much soup you are making, so he tells what to look for and when, enabling you to make this soup for 4 or 40. One possible drawback of this book is that you may have to consult its well-organized index when you need to locate one of the valuable hints grouped in any of the Kitchen Notes and Tips boxes, like the fact that chicken can be cooked over lower heat than steaks and chops because it takes longer to cook through. But cooks and eager students will settle into Essentials of Cooking, as one dives into a good novel, becoming immersed in its depth and practicality. Complete beginners might feel overwhelmed at first by the density of information and the tightly packed layout on each page. If they view this volume as a handbook, reading particular sections as needed, they will comfortably appreciate the nurturing Peterson offers their kitchen skills. --Dana Jacobi [via]
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› Find signed collectible books: 'European Specialties'
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› Find signed collectible books: 'Food: An Authoritative, Visual History and Dictionary of the Foods of the World'
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› Find signed collectible books: 'Food: An Informal Dictionary'
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› Find signed collectible books: 'Food Lover's Companion: Comprehensive Definitions of over 3000 Food, Wine and Culinary Terms'
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› Find signed collectible books: 'Food Plants of China'
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› Find signed collectible books: 'The Good Housekeeping Step-By-Step Cookbook'
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› Find signed collectible books: 'Home Comforts: The Art And Science Of Keeping House'
Virtually everyone enjoys a crisply ironed dress shirt, clean sheets on a well-made bed, and a savory home-cooked meal. Yet housekeeping today stands as a somewhat neglected, if not maligned, job. But as author Cheryl Mendelson points out in Home Comforts, keeping house well can be a rewarding position--it allows you to provide for the physical and emotional comfort of loved ones. It's also not an easy job--there's much to be learned about properly managing a home, and Mendelson has set out to provide a guide to doing just that.
Mendelson, a homemaker, lawyer, and mother, learned about housekeeping from an early age from her grandmothers, one Appalachian, the other Italian. The two grandmothers taught her that although different ways of keeping house can be appropriate, there are generally smarter, faster, and more creative ways of housekeeping that make it less of a chore and more of an art. In a practical, authoritative tone, Mendelson discusses the ins and outs of homemaking, such as washing dishes, recommended cleaning methods for various surfaces, housekeeping for those with pets or allergies, and emergency preparedness and safety procedures.
Mendelson's well-researched book includes meticulous sections on food (for example, which foods belong in the fridge versus the pantry, food storage times, picking the freshest fruits and vegetables, and keeping your kitchen and food sanitary) as well as laundry (caring for various fabrics, how to read--and read between the lines of--clothing care labels, and removing stains). Mendelson covers a lot of ground, and as she herself points out, readers shouldn't feel required to do everything mentioned in the book--simply pick the activities that seem appropriate for your particular home. This is a comprehensive reference book that should serve homemakers well and induce a greater appreciation for the effort and specialized knowledge that go into keeping house. --Kris Law [via]
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› Find signed collectible books: 'How to Make Love and Dinner at the Same Time: 200 Slow Cooker Recipes to Heat Up the Bedroom Instead of the Kitchen'
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› Find signed collectible books: 'Hungary'
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› Find signed collectible books: 'I'm Just Here for More Food: Food X Mixing + Heat=Baking'
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]
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› Find signed collectible books: 'I'm Just Here for the Food: Food + Heat = Cooking'
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]
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› Find signed collectible books: 'I'm Just Here for the Food: Kitchen User's Manual'
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› Find signed collectible books: 'I'm Just Here for the Food: The Director's Cut'
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]
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› Find signed collectible books: 'Indian Food: A Historical Companion'
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› Find signed collectible books: 'Ingredients'
The well structured and highly informative reference book Ingredients identifies approximately 2000 ingredients by name an describes their composition and uses. This
book will help cooks - and everyone who likes to eat - find their way through the world's jungle of ingredients. [via]
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› Find signed collectible books: 'Italy'
Food and culture are inexorably tied together. The Culinaria series reports on every aspect of the cuisine of a country within the context of the people who created it. One of the most successful series in cook book history, these new editions are updated with the guidance of first-class chefs, and come in a durable flexi-cover format to withstand abuse while spending time in the kitchen.
The teams behind each Culinaria volume spend months in the region they are working on, allowing them time to fully absorb all of the food and drink a country can offer. Profusely illustrated with spectacular photography and abundantly peppered with authentic recipes, these volumes are a treat for both the mind and the palate.
Learn about the history behind the dishes, their cultural significance, and how to prepare them.
Beautiful photographs take you on a tour from the local villages to inside the kitchen where you will find the final product.
Enormous variety of magnificent photographs and tempting recipes together with knowledgeable text that is easy for readers and cooks of all skill levels to understand. [via]
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› Find signed collectible books: 'Joy of Cooking'
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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› Find signed collectible books: 'Joy of Cooking: A Compilation of Reliable Recipes With a Casual Culinary Chat'
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]
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› Find signed collectible books: 'The Joy of Cooking: The American Household Classic'
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› Find signed collectible books: 'The Joy of Cooking Vol. 2 : Appetizers, Desserts & Baked Goods'
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› Find signed collectible books: 'Julia's Kitchen Wisdom'
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› Find signed collectible books: 'Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking'
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› Find signed collectible books: 'Keeping Food Fresh : Old World Techniques and Recipes'
Food preservation techniques can be divided into two categories: the modern scientific methods that remove life from food, and the natural 'poetic' methods that maintain or enhance life in food, " writes Coleman in his foreword to Keeping Food Fresh. "The poetic techniques produce live foods like those celebrated for centuries and considered gourmet delights today. The scientific techniques produce dead foods and literally seal them in coffins. My instincts tell me that long-dead foods cannot properly nourish long-lived people."
Terre Vivante, located in south-central France, like the Real Goods Solar Living Center, is a place where people have tried to "get it right, " to demonstrate that food can be grown without toxic chemicals, disruptive machinery, and waste. This book, the collective effort of more than 150 organic gardeners working across France and in various corners of Europe, celebrates recipes for storing fruits and vegetables in a form as near as possible to fresh, including:
-- Solar and air drying
-- Lacto-fermentation in crockery or jars, as in sauerkraut
-- Storing produce a root or pantry in cellar, attic,
-- Preserving produce in its own juices, or in oil, vinegar, salt, or sugar
-- Preserving in wine [via]
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› Find signed collectible books: 'Lang's Compendium of Culinary Nonsense and Trivia'
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› Find signed collectible books: 'Larousse Gastronomique: The New American Edition of the World's Greatest Culinary Encyclopedia'
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› Find signed collectible books: 'Larousse Gastronomique'
Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything.
The new edition, the first since 1988, expands the books scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice.
Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers. [via]
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› Find signed collectible books: 'Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery'
Revised and updated with many new entries, illustrations and charts, this edition covers almost every ingredient and cooking style in history past and present, from abaisse to zuppa inglese. The encyclopedia features detailed information and maps of the wine producing regions of the world, including New World producers such as Chile and Australia. It also includes advice on using appliances; recipes and developments in nutrition. [via]
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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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› Find signed collectible books: 'Little Book Of Chocolate'
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› Find signed collectible books: 'The Little Book of Coffee'
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› Find signed collectible books: 'The Little Book of Olive Oil'
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› Find signed collectible books: 'Little Book Of Tea'
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› Find signed collectible books: 'The Little Book of Tea'
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› Find signed collectible books: 'The Little Book of Truffles'
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› Find signed collectible books: 'The New Food Lover's Companion: Comprehensive Definitions of Nearly 6000 Food, Drink, and Culinary Terms'
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› Find signed collectible books: 'The New Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery'
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› Find signed collectible books: 'New Larousse Gastronomique: The World's Greatest Cookery Reference Book'
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› Find signed collectible books: 'A New Way to Cook'
Want to eat healthful, delicious food without self-deprivation? Sally Schneider's A New Way to Cook shows you how. Schneider's approach is global: not only does she provide 600 recipes for a wide range of truly satisfying, good-for-you dishes, she offers a blueprint for better eating and cooking, no matter the recipe. Her mantra? No need to give up flavorful fats and the pleasures of salt and sugar, which are intrinsically necessary to a satisfying diet, she maintains. No food is excluded in her plan. Applying moderation, portion streamlining, and a number of unusual techniques--for example, you get all the flavor and satisfying mouthfeel of fat without excessive calories if you emulsify it first with water or other liquids--she offers her better way. Those of us caught between the need to eat sensibly and the reasonable desire to derive maximum enjoyment from food, impulses often at odds, will welcome her cookbook.
Proceeding with an enumeration of essential techniques and "strategic" ingredients (for example, buying high quality can help check calories as people tend to eat less when they eat better), Schneider then offers her innovative recipes. These run the gamut from "Fried" Artichokes with Crispy Garlic and Sage to Oven-Steamed Red Snapper with Fennel Leeks and Curry to Chocolate Chestnut Truffles (chestnut purée helps keep calories in check). Many of the recipes include variations and improvisations--a basic roasted vegetable formula, for example, also offers "tutorials" that encourage cooking freedom. Schneider also presents flavor-enhancing component recipes (such as that for roasted garlic), as well as tips, charts, and other useful information that further extend the book's usefulness. With a chapter on "flavor catalysts" like dry rubs and flavored oils; nutritional analysis; and mail-order and other resources listings, the fully color-photo-illustrated book is a sure thing for readers who want to eat healthily and well. --Arthur Boehm [via]
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› Find signed collectible books: 'The Omnivore's Dilemma: A Natural History of Four Meals'
A few facts and figures from The Omnivore's Dilemma:
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› Find signed collectible books: 'On Food and Cooking: The Science and Lore of the Kitchen'
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated 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:
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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› Find signed collectible books: 'The Oxford Companion to Food'
Alan Davidson's Oxford Companion to Food has been over 20 years in the assembling, but here it is; and it is superlatively worth the wait. In fact, superlatives fall silent. A huge and authoritative dictionary of 2,650 entries on just about every conceivable foodstuff, seasoning, cuisine, cooking method, historical survey, significant personage, and explication of myth, it is supplemented by some 40 longer articles on key items. Davidson himself (no relation to this reviewer) contributes approximately 80 percent of the 2,650 entries, thereby guaranteeing high levels of erudition, readability, and deadpan feline wit. Since this is a monument intended to last, nothing so frivolous as a recipe is included. A decision taken early in the development of the project to abjure issues whose significance is largely topical has also ensured an agreeable high-mindedness--nothing on those crucial but essentially dreary topics of BSE and GM foods, for example.
If a fault could be found, it would only be that it's often difficult to read to the end of an entry, as the abundant cross-referencing all too easily sends one off to another entry, thence bouncing off to another, and all too soon the original is forgotten. A random alphabet of seductions might include: Aardvark, Botulism, Cup Cake, David (Elizabeth), Enzymes, Fat-Tailed Sheep, Gender/Sex and Food, Hallucinogenic Mushrooms, Ice Cream Sundae, Jewish Dietary Laws, Kangaroos, Lobscouse, Microwave Cooking, Norway, Offal, Puffin, Queen of Puddings, Roti, Scurvy, Termite Heap Mushroom (or Taillevant), Umeboshi, Vegetarianism, Washing up (a very elegant little article), sadly no X, Yin-yang, and Zabaglione. As this might show, Alan Davidson's aim, borrowed from Dumas's great Grand Dictionnaire de Cuisine, that his work would appeal not only to persons of "serious character" but also those "of a much lighter disposition," is utterly fulfilled. --Robin Davidson, Amazon.co.uk [via]
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![[???]: Pocket Guide to Field Dressing, Butchering and Cooking Deer [???]: Pocket Guide to Field Dressing, Butchering and Cooking Deer](http://ecx.images-amazon.com/images/P/1879206080.01._SL160_SCLZZZZZZZ__.jpg)
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› Find signed collectible books: 'The Rough Guide 2003 New York City Restaurants'
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› Find signed collectible books: 'South East Asian Specialties: A Culinary Journey Through Singapore, Malaysia, and Indonesia'
Southeast Asian Specialties starts with a map, a proverb ("other fields, other insects; other seas, other fish"), and a photo of whole, bronzed, barbecued chickens suspended in a shop window. The image is so vivid you can taste the salty crackle of their crisp, lacquered skin. From here, this encyclopedic book, crammed with information, unforgettable photos, and more than 200 recipes, takes you on a vivid journey through Singapore, Malaysia, and Indonesia. The chapter on each of these places opens with a brief overview of the local culture and history. This is followed by a procession of spreads, each devoted to a single subject. Cumulatively, this provides a comprehensive experience of the area's rich culinary life.
Since the Chinese are a major influence throughout Southeast Asia, you learn about the health-promoting principles of balance and about ingredients with medicinal benefits that are commonly used in home cooking. The "Dim Sum" section, like many others in the book, shows a dozen or more dishes, with captions providing detailed information. Often names are given in both Mandarin and Cantonese, and the Latin name is provided for anything that grows, from water spinach to various mushrooms. To deepen your understanding of local ingredients, you see how fresh beans become bean sprouts, how tofu and tempeh, indigenous to Indonesia, are made, and how shiitake mushrooms are grown. Equipment is described, with such details as how to season a new earthenware cooking pot.
Daring cooks can enjoy recipes for spicy Malaysian Fish Head Curry and succulent, silken Hainanese Poached Chicken. Those with access to an Asian market can try the recipe for Kuak Durian, a sauce made with the infamous fruit Southeast Asians adore, despite its revolting fragrance. On a simpler note you can make a Eurasian omelet, filled with fresh red chile peppers and onions. Whether or not you use its recipes, if you enjoy Asian food, this book is valuable and enlightening. --Dana Jacobi [via]
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› Find signed collectible books: 'Spain'
[publisher: Konemann, Koeln, Köln] First Edition spanish cooking region by region, the food and it's history, colour plates not only of the food but also of each region, 488 pages books weight is nearly 3.5 kg [via]
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› Find signed collectible books: 'Starting With Ingredients: The Quintessential Recipes for the Way We Really Cook'
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› Find signed collectible books: 'Terence Conran on Restaurants'
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› Find signed collectible books: 'The United States : A Culinary Discovery'
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› Find signed collectible books: 'Wilder Shores of Gastronomy: 20 Years of the Best Food Writing'
In 1979, a remarkable culinary congress took place at Richard Olney's kitchen table in London, where he was entertaining Alan and Jane Davidson. Stumped by an edict from his publishers at Time-Life, Olney was looking for an outlet to print a few recipes for later inclusion in his Good Cook series. The idea of a journal took shape, and with the help of Elizabeth David, a remarkable venture began. Sixty-seven issues later, Petits Propos Culinaires is still directing its critical eye at the obscurer corners of the food world. In addition to the formidable trio of Davidson, Olney, and David, such esteemed food writers as Jane Grigson, Claudia Roden, and Charles Perry became regular contributors, ensuring a spirited, erudite discourse with each issue. THE WILDER SHORES OF GASTRONOMY is the first-ever anthology of writings from this seminal publication. Hand-selected by Mr. Davidson, the anthology reflects the remarkable breadth of the journal. The arcane (An Experiment in Bronze Age Cooking) rubs shoulders with the practical (Photographers' Cheesecake), exotic (Among the Yoruba Mushroom-Eaters), and highly entertaining (The Great Norwegian Porridge Feud). The result is a highly eclectic collection of extraordinary food writing." Spanning 20 years and including work by many of the world's most influential food writers, WILDER SHORES is a concise, thoroughly enjoyable introduction to food criticism, a Norton anthology of gastronomica.Reviews[A] true example of food writing . . . world-class material. . . . the best writing about what should be everybody's favorite subject. Saveur"An eclectic feast for food nerds." Kansas City Star "An always serious, sometimes dense, and often quixotic collection that illustrates the great variety of ways you can talk about food" Epicurious.com"[A] true example of food writing . . . world-class material. . . . the best writing about what should be everybody's favorite subject." Saveur [via]
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› Find signed collectible books: 'The World Encyclopedia of Bread and Bread Making'
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› Find signed collectible books: 'Ziryab: Authentic Arab Cuisine'
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› Find signed collectible books: 'La Cuisine De Ziryab: Propos De Tables, Impressions De Voyages Et Recettes Pouvant Servir D'initiation Pratique a La Gastronomie Arabe'
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› Find signed collectible books: 'Larousse Gastronomique, 1984'
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› Find signed collectible books: 'Larousse De La Gastronomique/ Larousse of Cooking'
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