Home Production of Quality Meats and Sausages - The Making of a Sausage Maker. There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages...
Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its...
#1 NEW YORK TIMES BESTSELLER Throughout the years that she has lived and worked in East Hampton, Ina Garten has catered and attended countless parties and dinners. She will be the first...
#1 NEW YORK TIMES BESTSELLER - The essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new...
From the ten-time New York Times bestselling author of Ultrametabolism, The Blood Sugar Solution, and Eat Fat, Get Thin comes The UltraMetabolism Cookbook. The perfect companion to...
The James Beard Award-winning, bestselling author of CookWise and KitchenWise delivers a lively and fascinating guide to better baking through food science. Follow kitchen sleuth Shirley...
Michael Ruhlman's groundbreaking New York Times bestseller takes us to the very "truth" of cooking: it is not about recipes but rather about basic ratios and fundamental techniques...
Hailed by Jerry Shriver in USA Today as "the woman who makes the wine world gulp when she speaks, " Jancis Robinson created in How to Taste a classic for connoisseurs of all levels...
From celebrated children's-food author Lisa Barnes, Cooking for Baby is a fully illustrated, gorgeous, four-color book that takes parents through the basics of preparing nutritious,...
"Wild spinach about 7 feet tall and fully mature. Well-fed wild spinach is well-branched and produces a huge quantity of seeds when mature. The leaves are still edible at this stage...
The complete and "charming" (Gourmet) collection of deliciously old-fashioned and deeply satisfying recipes from everyone's favorite New York City cupcake bakery--Magnolia Bakery. Ever...
Divided into "Opening Acts" (appetizers), "Headliners" (entrees), and "Encores" (desserts), Mosh Potatoes features 147 recipes that every rock 'n' roll fan will want to devour--including...
With more than two hundred traditional and contemporary recipes, The Africa Cookbook is a unique window into the long culinary history of a diverse continent. From the savory stews...
All parents want their children to eat well-but for children with diabetes, eating well is not just a preference, it's a requisite. When to eat, what to eat, and how much to eat are...
The cookbook that launched Yotam Ottolenghi as an international food celebrity. A must-have collection of over 120 vegetarian recipes: A vegetarian cookbook from Yotam Ottolenghi, the...
The easiest and safest methods for making delectable preserves in small batches -- all year long. "Takes the pressure off cooks who don't have much time... but still want to savor the...
A practical guide to adding that professional flourish to any dish. Food Presentation Secrets provides professional cooking school instruction, tips and recipes for more than 100 sweet...
A New York Times Best Seller! The book has already sold more than 5 million copies, so we didn't want to spoil it! We have only added a few enhancements to this original cookbook in...
HAVE YOUR CAKE AND EAT HEALTHY TOOStandard baked goods come with a hefty price on your health--weight gain, cholesterol and diabetes, as well as allergies for many people. Sugar-Free...
IACP Award Winner 2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley--"the most exciting place to eat in the United States" (The New...
James Beard Award Winner A trailblazing chef reinvents the art of cooking over fire. Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated...
In this new addition to the award-winning collection, River Cottage master preserver Pam Corbin helps you transform the abundance of your garden (and your friends' and neighbors' gardens)...
Time-honored cocktails like the New York Sour and the Sidecar were born during the era of Prohibition, the blessedly bygone social experiment that turned drinking into an underground...
In 1975, Gourmet magazine published a series on traditional Japanese food --the first of its kind in a major American food magazine -- written by a graduate of the prestigious Yanagihara...
American grilling, Japanese flavors. In this bold cookbook, chef Tadashi Ono of Matsuri and writer Harris Salat share a key insight: that live-fire cooking marries perfectly with mouthwatering...
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