Each recipe for these seemingly complex vegetable dishes comes complete with an illustrated shopping list and step-by-step photographs that mimic the flow of a cooking video to help even the novice create such masterpieces as vegetable couscous. 40,000 first printing.
DK ADULT
|
9781564580986
|
Hardcover
Recipes from the Root Cellar
By Chesman, Andrea
Nothing tastes better than the seasonal bounty of local farms. Everyone loves the spring-is-here excitement of peas and asparagus and the summer sweetness of tomatoes and corn. Now it’s time to give the hearty, long-lasting bounty of the autumn garden its due. Whether these vegetables are eaten straight from the garden, out of a well-tended root cellar, or straight from the market, their flavors reward the home cook, and their nutritional benefits pack a powerful punch.Sweet winter squashes, robust hardy greens, jewel-toned root vegetables, and potatoes of every variety are the staples that make eating locally so delicious and satisfying during the cold months of late autumn and winter. These cold-weather treasures work wonderfully well in soups (Celery Root Bisque, Creamy Leek and Root Vegetable Soup, Portuguese Kale Soup) and baked entrees (White Lasagna with Winter Squash, Chicken Pot Pie with Root Vegetables, Winter Vegetable Pot Roast), but they also shine in winter salads.
Storey Publishing, LLC
|
9781603425452
|
Paperback
Best of Christmas Ideas
By Gardens, Better Homes And
Offers readers inspirational Christmas decorating ideas to help beautify their homes in a creative and personal way. Is dedicated solely to the season of Christmas, giving the book a clear focus. Packed with a variety of ideas and projects including: festive decorating schemes, stunning themed trees, quick-to-make ornaments and cards, appealing gifts to make, and easy crafts. Step-by-step instructions for craft projects are included in the back of the book. --This text refers to an out of print or unavailable edition of this title.
Better Homes & Gardens; 1 edition
|
9780470503959
|
Paperback
Thanksgiving 101
By Rodgers, Rick
100 Thanksgiving recipes so good you'll use them throughout the year!On the fourth Thursday in November, 75 million American families sit down to the hearty feast known as Thanksgiving dinner. But earlier in the week, someone in the house has been worrying about doing that dance between mashing potatoes and mixing stuffing; about basting fourteen pounds of turkey and baking that pumpkin pie; and about getting it all on the table at just the right moment.One of the most popular cooking teachers in America, Rick Rodgers has taught his Thanksgiving 101 classes for years, and now he's collected all of his know-how, recipes, menus, and trade secrets. Rick is with you every step of the way, from shopping through chopping, from choosing the best recipes to selecting the right wine.
Broadway; 1st edition
|
9780767901369
|
Paperback
Where Cooking Begins
By Music, Carla Lalli
A modern approach to cooking at home, with more than 70 innately flexible recipes.The indispensable recipes and streamlined cooking techniques in Where Cooking Begins are an open invitation to dive into Carla Lalli Music's laid-back cooking style. The food director at Bon Appetit, her intuitive recipes are inspired by the meals she makes at home for her family and friends and the joy she takes in feeding them. Here, too, is her guide to the six essential cooking methods that will show you how to make everything without over-complicating anything - and every recipe includes suggestions for swaps and substitutions, so you'll never feel stuck or stymied. Where Cooking Begins is also the first recent cookbook to connect the way we shop to the way we cook. Music's modern approach - pick up your fresh ingredients a few times a week, and fill your pantry with staples bought online - will make you want to click on a burner and slide out a cutting board the minute you get home. The no-fail techniques, textured recipes, and strategies in Where Cooking Begins will make you a great cook.
Clarkson Potter
|
9780525573340
|
Hardcover
The Cooking of Southwest France
By Wolfert, Paula
"An indispensable cookbook."- Jeffrey Steingarten, VogueWhen Paula Wolfert's The Cooking of Southwest France was first published in 1983, it became an instant classic. This award-winning book was praised by critics, chefs, and home cooks alike as the ultimate source of recipes and information about a legendary style of cooking. Wolfert's recipes for cassoulet and confit literally changed the American culinary scene. Confit, now ubiquitous on restaurant menus, was rarely served in the United States before Wolfert presented it.Now, twenty-plus years later, Wolfert has completely revised her groundbreaking book. In this new edition, you'll find sixty additional recipes - thirty totally new recipes, along with thirty updated recipes from Wolfert's other books.
Houghton Mifflin Harcourt
|
9780764576027
|
Hardcover
Chocolate - A Healthy Passion
By Aaron, Shara
The world loves chocolate and chances are you do too. This enjoyable book, written by two leading dieticians, will serve to deepen your love and also your understanding of chocolate. The authors help you explore some surprising applications of chocolate to your life: from its sensory pleasures to its role in emotional and physical wellness. With luscious photography and enticing recipes, this delightful, even mouthwatering, book will bring your appreciation for this gift of Mother Nature to a new level.
Prometheus Books
|
9781591026532
|
Hardcover
Pillsbury Best of the Bake-Off Cookbook
By Company, Pillsbury
For over 50 years, people have looked to one contest for the most delicious, the most exciting and the most uniquely American recipes this country's home cooks have to offer. The Pillsbury Bake-Off® Contest presents the very best of what people today are cooking for their families and friends. Now, nearly 400 prizewinning recipes from this famed event are gathered in one book, complete with gorgeous color photographs and personal profiles highlighting the people who created the recipes. The first Bake-Off® Contest, in 1949, celebrated the culinary trends of the times—recipes were made from scratch, the ingredient lists and steps were lengthy and breads and desserts comprised the bulk of the entries. Today's Bake-Off® entries mirror the changing trends in home cooking with recipes that are quicker and easier to prepare.
Clarkson Potter; Rev&Updtd edition
|
9781400051335
|
Hardcover
Better Food for Kids
By Saab, Joanne
A new edition of the quintessential guide for parents. Most parents understand the importance of providing their children with nutritious, well-balanced meals, yet they sometimes need help and guidance in order to prepare healthy dishes when their children are between the critical ages of two and ten years old. In these early years children can develop the positive attitudes toward good nutrition that will allow them to lead to a healthy lifestyle as adults. This new edition of Better Food for Kids features: New, revised, expanded and updated nutritional information on topics such as essential nutrients, vitamins and minerals, food safety, food allergies and dealing with picky eaters 75 new recipes, bringing the recipe count to more than 200 Updates and modifications to all of the recipes so they reflect the latest guidelines for salt and sugar intake Here are some of the recipes that the whole family will enjoy: Baked vegetable frittata Breakfast fruit smoothie Zucchini pudding Tex-Mex turkey wraps Tasty tofu Carrot-potato soup Macaroni and beef with cheese Lemon-mustard chicken Braised lamb Deluxe coleslaw Pizza-style hamburgers Family cheese fondue Apple gingerbread Peanut butter brownies With both professional advice and delicious recipes that are thoroughly tested and analyzed, this guide is a comprehensive resource for parents.
Robert Rose; Second Edition, Revised and Expanded edition
|
9780778802518
|
Paperback
Food Drying with an Attitude
By Bell, Mary
This ultimate food drying resource has something for everyone: vegetarians, natural and raw food enthusiasts, hunters, fishermen, gourmet cooks, gardeners, farmers, hikers, and even fast food junkies. With more than thirty years of food drying experience, Mary T. Bell offers straightforward and practical instructions for drying everything from yogurt to sauerkraut to blue cheese, without ignoring traditional favorites such as jerky, mushrooms, and bananas. Throughout, Bell offers nutritional tips and highlights the time-, space-, and money-saving benefits of food dehydrating. Also included are descriptions of how various food dehydrators work to give readers a better understanding of the tools of the craft. Food Drying with an Attitude gives readers the recipes, instructions, and inspiration they need to get the most out of their home food dehydrators.
Skyhorse Pub.
|
9781602392205
|
Paperback
Hungry Campers
By Williams, Zac
Delicious camping cuisine for scout groups, youth groups and families Hungry Campers offers a handy selection of simple and easy to-make recipes that can be used by families, friends, scouts and youth groups to prepare meals for all types of outdoor adventures. Simple recipes for breakfasts, lunches, dinners and desserts are complemented by menu plans for weeklong camps, multi-day backpacking trips and even overnighters, making it easy to get outdoors. Each chapter focuses on a specific type of camp cooking, including campfire cooking basics, large groups, Dutch oven, backpacking and recipes for aspiring wilderness gourmets. Helpful tips provide outdoor cooking wisdom for those just getting started as well as new ideas for experienced campers. Zac Williams is a partner at Williams Visual, a creative communications company.
Gibbs Smith; Spi edition
|
9781423630289
|
Hardcover
The Kellogg's Cookbook
By Choate, Judith
Help celebrate the 100th anniversary of Kellogg with this attractive cookbook, featuring over 200 all-time favorite recipes adapted for today's kitchen. From All-Bran Muffins to Double-Coated Chicken to the famous Rice Krispies Treats, there's something for everyone. 250 color photos & illustrations.
Look & Cook
By Willan, Anne
Each recipe for these seemingly complex vegetable dishes comes complete with an illustrated shopping list and step-by-step photographs that mimic the flow of a cooking video to help even the novice create such masterpieces as vegetable couscous. 40,000 first printing.
Recipes from the Root Cellar
By Chesman, Andrea
Nothing tastes better than the seasonal bounty of local farms. Everyone loves the spring-is-here excitement of peas and asparagus and the summer sweetness of tomatoes and corn. Now it’s time to give the hearty, long-lasting bounty of the autumn garden its due. Whether these vegetables are eaten straight from the garden, out of a well-tended root cellar, or straight from the market, their flavors reward the home cook, and their nutritional benefits pack a powerful punch.Sweet winter squashes, robust hardy greens, jewel-toned root vegetables, and potatoes of every variety are the staples that make eating locally so delicious and satisfying during the cold months of late autumn and winter. These cold-weather treasures work wonderfully well in soups (Celery Root Bisque, Creamy Leek and Root Vegetable Soup, Portuguese Kale Soup) and baked entrees (White Lasagna with Winter Squash, Chicken Pot Pie with Root Vegetables, Winter Vegetable Pot Roast), but they also shine in winter salads.
Best of Christmas Ideas
By Gardens, Better Homes And
Offers readers inspirational Christmas decorating ideas to help beautify their homes in a creative and personal way. Is dedicated solely to the season of Christmas, giving the book a clear focus. Packed with a variety of ideas and projects including: festive decorating schemes, stunning themed trees, quick-to-make ornaments and cards, appealing gifts to make, and easy crafts. Step-by-step instructions for craft projects are included in the back of the book. --This text refers to an out of print or unavailable edition of this title.
Thanksgiving 101
By Rodgers, Rick
100 Thanksgiving recipes so good you'll use them throughout the year!On the fourth Thursday in November, 75 million American families sit down to the hearty feast known as Thanksgiving dinner. But earlier in the week, someone in the house has been worrying about doing that dance between mashing potatoes and mixing stuffing; about basting fourteen pounds of turkey and baking that pumpkin pie; and about getting it all on the table at just the right moment.One of the most popular cooking teachers in America, Rick Rodgers has taught his Thanksgiving 101 classes for years, and now he's collected all of his know-how, recipes, menus, and trade secrets. Rick is with you every step of the way, from shopping through chopping, from choosing the best recipes to selecting the right wine.
Where Cooking Begins
By Music, Carla Lalli
A modern approach to cooking at home, with more than 70 innately flexible recipes.The indispensable recipes and streamlined cooking techniques in Where Cooking Begins are an open invitation to dive into Carla Lalli Music's laid-back cooking style. The food director at Bon Appetit, her intuitive recipes are inspired by the meals she makes at home for her family and friends and the joy she takes in feeding them. Here, too, is her guide to the six essential cooking methods that will show you how to make everything without over-complicating anything - and every recipe includes suggestions for swaps and substitutions, so you'll never feel stuck or stymied. Where Cooking Begins is also the first recent cookbook to connect the way we shop to the way we cook. Music's modern approach - pick up your fresh ingredients a few times a week, and fill your pantry with staples bought online - will make you want to click on a burner and slide out a cutting board the minute you get home. The no-fail techniques, textured recipes, and strategies in Where Cooking Begins will make you a great cook.
The Cooking of Southwest France
By Wolfert, Paula
"An indispensable cookbook."- Jeffrey Steingarten, VogueWhen Paula Wolfert's The Cooking of Southwest France was first published in 1983, it became an instant classic. This award-winning book was praised by critics, chefs, and home cooks alike as the ultimate source of recipes and information about a legendary style of cooking. Wolfert's recipes for cassoulet and confit literally changed the American culinary scene. Confit, now ubiquitous on restaurant menus, was rarely served in the United States before Wolfert presented it.Now, twenty-plus years later, Wolfert has completely revised her groundbreaking book. In this new edition, you'll find sixty additional recipes - thirty totally new recipes, along with thirty updated recipes from Wolfert's other books.
Chocolate - A Healthy Passion
By Aaron, Shara
The world loves chocolate and chances are you do too. This enjoyable book, written by two leading dieticians, will serve to deepen your love and also your understanding of chocolate. The authors help you explore some surprising applications of chocolate to your life: from its sensory pleasures to its role in emotional and physical wellness. With luscious photography and enticing recipes, this delightful, even mouthwatering, book will bring your appreciation for this gift of Mother Nature to a new level.
Pillsbury Best of the Bake-Off Cookbook
By Company, Pillsbury
For over 50 years, people have looked to one contest for the most delicious, the most exciting and the most uniquely American recipes this country's home cooks have to offer. The Pillsbury Bake-Off® Contest presents the very best of what people today are cooking for their families and friends. Now, nearly 400 prizewinning recipes from this famed event are gathered in one book, complete with gorgeous color photographs and personal profiles highlighting the people who created the recipes. The first Bake-Off® Contest, in 1949, celebrated the culinary trends of the times—recipes were made from scratch, the ingredient lists and steps were lengthy and breads and desserts comprised the bulk of the entries. Today's Bake-Off® entries mirror the changing trends in home cooking with recipes that are quicker and easier to prepare.
Better Food for Kids
By Saab, Joanne
A new edition of the quintessential guide for parents. Most parents understand the importance of providing their children with nutritious, well-balanced meals, yet they sometimes need help and guidance in order to prepare healthy dishes when their children are between the critical ages of two and ten years old. In these early years children can develop the positive attitudes toward good nutrition that will allow them to lead to a healthy lifestyle as adults. This new edition of Better Food for Kids features: New, revised, expanded and updated nutritional information on topics such as essential nutrients, vitamins and minerals, food safety, food allergies and dealing with picky eaters 75 new recipes, bringing the recipe count to more than 200 Updates and modifications to all of the recipes so they reflect the latest guidelines for salt and sugar intake Here are some of the recipes that the whole family will enjoy: Baked vegetable frittata Breakfast fruit smoothie Zucchini pudding Tex-Mex turkey wraps Tasty tofu Carrot-potato soup Macaroni and beef with cheese Lemon-mustard chicken Braised lamb Deluxe coleslaw Pizza-style hamburgers Family cheese fondue Apple gingerbread Peanut butter brownies With both professional advice and delicious recipes that are thoroughly tested and analyzed, this guide is a comprehensive resource for parents.
Food Drying with an Attitude
By Bell, Mary
This ultimate food drying resource has something for everyone: vegetarians, natural and raw food enthusiasts, hunters, fishermen, gourmet cooks, gardeners, farmers, hikers, and even fast food junkies. With more than thirty years of food drying experience, Mary T. Bell offers straightforward and practical instructions for drying everything from yogurt to sauerkraut to blue cheese, without ignoring traditional favorites such as jerky, mushrooms, and bananas. Throughout, Bell offers nutritional tips and highlights the time-, space-, and money-saving benefits of food dehydrating. Also included are descriptions of how various food dehydrators work to give readers a better understanding of the tools of the craft. Food Drying with an Attitude gives readers the recipes, instructions, and inspiration they need to get the most out of their home food dehydrators.
Hungry Campers
By Williams, Zac
Delicious camping cuisine for scout groups, youth groups and families Hungry Campers offers a handy selection of simple and easy to-make recipes that can be used by families, friends, scouts and youth groups to prepare meals for all types of outdoor adventures. Simple recipes for breakfasts, lunches, dinners and desserts are complemented by menu plans for weeklong camps, multi-day backpacking trips and even overnighters, making it easy to get outdoors. Each chapter focuses on a specific type of camp cooking, including campfire cooking basics, large groups, Dutch oven, backpacking and recipes for aspiring wilderness gourmets. Helpful tips provide outdoor cooking wisdom for those just getting started as well as new ideas for experienced campers. Zac Williams is a partner at Williams Visual, a creative communications company.
The Kellogg's Cookbook
By Choate, Judith
Help celebrate the 100th anniversary of Kellogg with this attractive cookbook, featuring over 200 all-time favorite recipes adapted for today's kitchen. From All-Bran Muffins to Double-Coated Chicken to the famous Rice Krispies Treats, there's something for everyone. 250 color photos & illustrations.