books tagged “recipes”

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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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Como Agua Para Chocolate / Like Water for Chocolate
by Laura Esquivel

ISBN 0385721234 (0-385-72123-4)
Softcover, Random House Espanol

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Book summary:
Earthy, magical, and utterly charming, this tale of family life in turn-of-the-century Mexico became a best-selling phenomenon with its winning blend of poignant romance and bittersweet wit. The classic love story takes place on the De la Garza ranch, as the tyrannical owner, Mama Elena, chops onions at the kitchen table in her final days of pregnancy. While still in her mother's womb, her daughter to be weeps so violently she causes an early labor, and little Tita slips out amid the spices and fixings for noodle soup. This early encounter with food soon becomes a way of life, and Tita grows up to be a master chef. She shares special points of her favorite preparations with listeners throughout the story.

The Spanish language edition of the best-selling Like Water For Chocolate is a remarkable success in its own right. Now, in this mass market edition, thousands of new readers will be able to partake in the sumptuous, romantic, and hilarious tale of Tita, the terrific cook with an extra special something in her sauce.

From the Paperback edition. [via]
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Cook's Illustrated 2004
by Cook's Illustrated Magazine

ISBN 0936184833 (0-936184-83-3)
Hardcover, Cooks Illustrated

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More editions of Cook's Illustrated 2004:
- Cook's Illustrated 2004: ISBN 0936184833 (0-936184-83-3)
  Hardcover, Cooks Illustrated
Cook's Illustrated 2005
by Cook's Illustrated Magazine

ISBN 0936184922 (0-936184-92-2)
Hardcover, Americas Test Kitchen

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More editions of Cook's Illustrated 2005:
- Cook's Illustrated 2005: ISBN 0936184922 (0-936184-92-2)
  Hardcover, Americas Test Kitchen
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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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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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More editions of The Joy of Cooking: The American Household Classic:
- The Joy of Cooking: The American Household Classic: ISBN 0452279151 (0-452-27915-1)
  Softcover, Plume
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The Joy of Cooking Vol. 2 : Appetizers, Desserts & Baked Goods
by Irma S. Rombauer, Marion R. Becker

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

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More editions of The Joy of Cooking Vol. 2 : Appetizers, Desserts & Baked Goods:
- The Joy of Cooking Vol. 2 : Appetizers, Desserts & Baked Goods: ISBN 0451168259 (0-451-16825-9)
  Softcover, Penguin Group (Canada)
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Laurel's Kitchen
by Laurel Robertson

ISBN 0915132257 (0-915132-25-7)
Softcover, Nilgiri Pr

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Book summary:
Includes nutrition charts. Illustrated with woodcuts by the author. A modern classic in the field of nutrition and vegetarian cookery. About 9.5 inches tall by 7.5 wide, 508 pages, index, illustrated endpapers. [via]
More editions of Laurel's Kitchen:
- Laurel's Kitchen: ISBN 0915132079 (0-915132-07-9)
  Hardcover, Nilgiri Pr
- Laurel's Kitchen: ISBN 0915132257 (0-915132-25-7)
  Softcover, Nilgiri Pr
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Like Water for Chocolate
by Thomas Christensen, Laura Esquivel, Carol Christensen

ISBN 038542017X (0-385-42017-X)
Softcover, Anchor Books

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Book summary:
Despite the fact that she has fallen in love with a young man, Tita, the youngest of three daughters born to a tyrannical rancher, must obey tradition and remain single and at home to care for her mother. Reprint. Movie tie-in. [via]
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Like Water for Chocolate
by Laura Esquivel, Carol Christensen

ISBN 0385420161 (0-385-42016-1)
Hardcover, Bantam Dell Pub Group

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Book summary:
FOR USE IN SCHOOLS AND LIBRARIES ONLY. This novel includes recipes, romances, and home remedies. [via]
More editions of Like Water for Chocolate:
- Like Water for Chocolate: ISBN 0785721665 (0-7857-2166-5)
  Hardcover, Bt Bound
- Like Water for Chocolate: ISBN 0385420161 (0-385-42016-1)
  Hardcover, Bantam Dell Pub Group
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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]
More editions of The Naked Chef:
- The Naked Chef: ISBN 1401308236 (1-4013-0823-6)
  Softcover, Hyperion Books
via
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 1580081266 (1-58008-126-6)
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:
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Nigella Bites: From Family Meals to Elegant Dinners-Easy, Delectable Recipes for Any Occasion
by Nigella Lawson

ISBN 0786868694 (0-7868-6869-4)
Hardcover, Hyperion Books

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Book summary:
Nigella Bites--the title is taken from Nigella Lawson's Style Network cooking show of the same name--is the third book from British Vogue food editor and New York Times food columnist Nigella Lawson, a force of nature all her own. Her other books include How to Eat and How to Be a Domestic Goddess. Fans of the TV show will find all these easy-to-follow recipes familiar, and the book is even designed with pages for note taking at the end of each section.
Nigella Bites is divided into chapters that include "All-Day Breakfast," "Comfort Food," "TV Dinners," "Party Girl," "Rainy Days," "Trashy," "Legacy," "Suppertime," "Slow-Cooked Weekend," and "Templefood." "Templefood" refers to the "body as a temple," and Lawson shares what she calls "restorative" recipes, like the raw egg and brandy hangover cure called Prairie Oyster. Hot and Sour Soup and Gingery Hot Duck Salad are also present and accounted for.
It's all self-referential. Lawson (her chapter introductions are printed in 26-point type for the hard of seeing) holds nothing back about what she likes, how she overindulges, how she works her lifestyle into the kitchen and onto the table. It's encouragement by example, with a practical twist. You aren't going to spend hours in the kitchen midweek. That's a reward you save for the weekend. But there's plenty of deliciousness to be had midweek as well, and Lawson's there to help you along your way. --Schuyler Ingle [via]
More editions of Nigella Bites: From Family Meals to Elegant Dinners-Easy, Delectable Recipes for Any Occasion:
- Nigella Bites: From Family Meals to Elegant Dinners-Easy, Delectable Recipes for Any Occasion: ISBN 0786868694 (0-7868-6869-4)
  Hardcover, Hyperion Books
via
Paying With Plastic: The Digital Revolution In Buying And Borrowing
by Richard Schmalensee, David S. Evans

ISBN 026255058X (0-262-55058-X)
Softcover, Mit Pr

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Book summary:
For better or worse, most of us have at least one of the 720 million little plastic cards that are used each year to complete $860 billion worth of purchases at 15 million incredibly varied merchant locations throughout the world. This is a far cry from the humble beginnings of these myriad credit, debit, and charge cards, which just a few decades ago were generally a perk offered only to elite customers for the acquisition of fine meals, hotel rooms, department-store goods, and oil-company products. They are now so common and such an integral part of our economy, in fact, that few pay them much mind--a situation that makes David Evans and Richard Schmalensee's Paying with Plastic all the more interesting. Evans, senior vice president of National Economics Research Associates, and Schmalensee, dean of MIT's Sloan School of Management, meticulously trace the history of these cards from both the consumer and merchant perspectives in this surprisingly appealing volume, which will prove enlightening to anyone who ever wondered how plastic money works. --Howard Rothman [via]
More editions of Paying With Plastic: The Digital Revolution In Buying And Borrowing:
- Paying With Plastic: The Digital Revolution In Buying And Borrowing: ISBN 026255058X (0-262-55058-X)
  Softcover, Mit Pr
via
The South Beach Diet: Exclusive Edition
by Arthur Agatston

ISBN 1579548148 (1-57954-814-8)
Hardcover, Rodale Pr

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Book summary:
The verdict is in: those simple carbs we've been living on are killing us. For good health, we've got to get our blood sugar under control and stop the incessant cravings. Or so says Dr. Arthur Agatston, author of The South Beach Diet. The first half of the book details the science behind the diet. Most of the explanations revolve around why things you thought were healthy-orange juice, wheat toast, carrots-are actually evil. To avoid blood sugar surges, Agatston created a modified carbohydrate plan, recommending plenty of high-fiber foods, lean proteins, and healthy fats, while cutting bread, rice, pastas, and fruits. Major differences from other diets include a lack of concern over portion size and a serious indifference to exercise. Feeling full while on a diet is a beautiful thing, but it seems odd that a cardiologist buries his exercise recommendations in a solitary sentence.
The last half of the book covers his three-stage plan; daily diets are mixed with recipes, some of which are from South Beach restaurant chefs. The most restrictive period lasts just two weeks, enough time to stabilize your urges and lose a few pounds; stage two adds fruits and a handful of other carbs, while stage three is meant to last the remainder of your life, with occasional lapses for white bread or birthday cake. While the diet is sound, the book could be better organized. The first half mixes scientific study with anecdote in a seemingly random way, while the mix of meal plans and recipes can be confusing. Still, the recipes are varied and tasty, and you'll never feel deprived, unless you currently happen to live by bread alone. --ll Lightner [via]
More editions of The South Beach Diet: Exclusive Edition:
- The South Beach Diet: Exclusive Edition: ISBN 1579548148 (1-57954-814-8)
  Hardcover, Rodale Pr
via
The South Beach Diet Good Fats/Good Carbs Guide: The Complete and Easy Reference for All Your Favorite Foods
by Arthur Agatston

ISBN 1579549586 (1-57954-958-6)
Softcover, Rodale Press, Incorporated

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Book summary:
You Don't Have to Give Up Fat or Carbs-- You Just Need to Choose the Right Ones!

All fats and carbohydrates aren't created equal. The good kinds nourish your body as they help you lose weight. The bad kinds--found in sugary, fatty foods like doughnuts, snack foods, and fast-food meals--damage your body's ability to burn off what you eat. Worse, eating them actually triggers cravings and makes you even hungrier!

On the South Beach Diet, by best-selling author and Miami Beach cardiologist Arthur Agatston, M.D., you eat plenty of good carbs and good fats--delicious, healthy foods that crush cravings, curb overeating, and leave you satisfied rather than starving. And now, with The South Beach Diet Good Fats/Good Carbs Guide, you have all the information you'll need to make the right meal choices--anytime, anywhere.

This Guide Does All the Work--More Than 1,200 Food Listings at Your Fingertips
You'll know at a glance if a food is compatible with the South Beach Diet--each entry lists its carbohydrate, sugar, and fat grams, plus all the foods are ranked "Good," "Limited," "Very Limited," or "Avoid," according to the nutritional principles Dr. Agatston explains in his introduction. Packed with essential information, food lists, shopping tips, meal makeovers, a Dining-Out Guide to stay on track at your favorite restaurants, and more, The South Beach Diet Good Fats/Good Carbs Guide is your key to lifelong health and weight loss.
[via]
More editions of The South Beach Diet Good Fats/Good Carbs Guide: The Complete and Easy Reference for All Your Favorite Foods:
- The South Beach Diet Good Fats/Good Carbs Guide: The Complete and Easy Reference for All Your Favorite Foods: ISBN 1579549586 (1-57954-958-6)
  Softcover, Rodale Press, Incorporated
via
The South Beach Diet: The Delicious, Doctor-designed, Foolproof Plan for Fast and Healthy Weight Loss
by Arthur S. Agatston

ISBN 1579546463 (1-57954-646-3)
Hardcover, Rodale Pr

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› Find signed collectible books: 'The South Beach Diet: The Delicious, Doctor-designed, Foolproof Plan for Fast and Healthy Weight Loss'
Book summary:
The verdict is in: those simple carbs we've been living on are killing us. For good health, we've got to get our blood sugar under control and stop the incessant cravings. Or so says Dr. Arthur Agatston, author of The South Beach Diet. The first half of the book details the science behind the diet. Most of the explanations revolve around why things you thought were healthy-orange juice, wheat toast, carrots-are actually evil. To avoid blood sugar surges, Agatston created a modified carbohydrate plan, recommending plenty of high-fiber foods, lean proteins, and healthy fats, while cutting bread, rice, pastas, and fruits. Major differences from other diets include a lack of concern over portion size and a serious indifference to exercise. Feeling full while on a diet is a beautiful thing, but it seems odd that a cardiologist buries his exercise recommendations in a solitary sentence.
The last half of the book covers his three-stage plan; daily diets are mixed with recipes, some of which are from South Beach restaurant chefs. The most restrictive period lasts just two weeks, enough time to stabilize your urges and lose a few pounds; stage two adds fruits and a handful of other carbs, while stage three is meant to last the remainder of your life, with occasional lapses for white bread or birthday cake. While the diet is sound, the book could be better organized. The first half mixes scientific study with anecdote in a seemingly random way, while the mix of meal plans and recipes can be confusing. Still, the recipes are varied and tasty, and you'll never feel deprived, unless you currently happen to live by bread alone. --ll Lightner [via]
More editions of The South Beach Diet: The Delicious, Doctor-designed, Foolproof Plan for Fast and Healthy Weight Loss:
via
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

Spanish

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Como Agua para Chocolate
by Laura Esquivel

ISBN 0385471378 (0-385-47137-8)
Hardcover, Doubleday Publishing

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More editions of Como Agua para Chocolate:
- Como Agua para Chocolate: ISBN 0385471378 (0-385-47137-8)
  Hardcover, Doubleday Publishing
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Como Agua Para Chocolate / Like Water for Chocolate
by Laura Esquivel

ISBN 0385471483 (0-385-47148-3)
Softcover, Random House Espanol

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Book summary:
Earthy, magical, and utterly charming, this tale of family life in turn-of-the-century Mexico became a best-selling phenomenon with its winning blend of poignant romance and bittersweet wit. The classic love story takes place on the De la Garza ranch, as the tyrannical owner, Mama Elena, chops onions at the kitchen table in her final days of pregnancy. While still in her mother's womb, her daughter to be weeps so violently she causes an early labor, and little Tita slips out amid the spices and fixings for noodle soup. This early encounter with food soon becomes a way of life, and Tita grows up to be a master chef. She shares special points of her favorite preparations with listeners throughout the story.

The Spanish language edition of the best-selling Like Water For Chocolate is a remarkable success in its own right. Now, in this mass market edition, thousands of new readers will be able to partake in the sumptuous, romantic, and hilarious tale of Tita, the terrific cook with an extra special something in her sauce. [via]
More editions of Como Agua Para Chocolate / Like Water for Chocolate:
- Como Agua Para Chocolate / Like Water for Chocolate: ISBN 0385471483 (0-385-47148-3)
  Softcover, Random House Espanol
via
Como Agua Para Chocolate / Like Water for Chocolate
by Not Available

ISBN 9706907483 (970-690-748-3)
Softcover, Planeta Pub Corp

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› Find signed collectible books: 'Como Agua Para Chocolate / Like Water for Chocolate'
Book summary:
Earthy, magical, and utterly charming, this tale of family life in turn-of-the-century Mexico became a best-selling phenomenon with its winning blend of poignant romance and bittersweet wit. The classic love story takes place on the De la Garza ranch, as the tyrannical owner, Mama Elena, chops onions at the kitchen table in her final days of pregnancy. While still in her mother's womb, her daughter to be weeps so violently she causes an early labor, and little Tita slips out amid the spices and fixings for noodle soup. This early encounter with food soon becomes a way of life, and Tita grows up to be a master chef. She shares special points of her favorite preparations with listeners throughout the story.

The Spanish language edition of the best-selling Like Water For Chocolate is a remarkable success in its own right. Now, in this mass market edition, thousands of new readers will be able to partake in the sumptuous, romantic, and hilarious tale of Tita, the terrific cook with an extra special something in her sauce.

From the Paperback edition. [via]
More editions of Como Agua Para Chocolate / Like Water for Chocolate:
- Como Agua Para Chocolate / Like Water for Chocolate: ISBN 9706907483 (970-690-748-3)
  Softcover, Planeta Pub Corp
La dieta South Beach: el delicioso plan disenado por un medico para asegurar el adelgazamiento rapido y saludable / The South Beach Diet
by Arthur Agatson

ISBN 1579549462 (1-57954-946-2)
Softcover, Rodale Pr

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› Find signed collectible books: 'La dieta South Beach: el delicioso plan disenado por un medico para asegurar el adelgazamiento rapido y saludable / The South Beach Diet'
More editions of La dieta South Beach: el delicioso plan disenado por un medico para asegurar el adelgazamiento rapido y saludable / The South Beach Diet:
- La dieta South Beach: el delicioso plan disenado por un medico para asegurar el adelgazamiento rapido y saludable / The South Beach Diet: ISBN 1579549462 (1-57954-946-2)
  Softcover, Rodale Pr

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