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$18.90 $17.75 list($30.00)
41. Aroma : The Magic of Essential
$19.98 $13.90
42. The Essential Seafood Cookbook
$16.11 $12.25 list($18.95)
43. Eat Well The YoChee Way: The Easy
$12.21 $11.97 list($17.95)
44. Gelato!: Italian Ice Cream, Sorbetti
$18.87 $6.95 list($29.95)
45. Dishing with Style : Secrets to
$22.05 $18.05 list($35.00)
46. Steaks, Chops, Roasts & Ribs
$22.05 $7.98 list($35.00)
47. Cape Cod Table
$12.89 $12.19 list($18.95)
48. Garnishing: A Feast for Your Eyes
$10.47 $4.29 list($14.95)
49. Foods That Heal: A Guide to Understanding
$20.47 $18.90 list($32.50)
50. The Cheese Plate
$8.96 $6.60 list($9.95)
51. 101 Ways to Make Ramen Noodles
$19.95 $11.97
52. Crazy for Crab: Everything You
$23.10 $23.05 list($35.00)
53. The Complete Meat Cookbook
$35.00 $12.97
54. Cooking With Salmon: The King
$12.21 $11.77 list($17.95)
55. The New Book of Whole Grains:
$14.96 $11.03 list($22.00)
56. California Pizza Kitchen Pasta,
$25.20 $22.99 list($40.00)
57. The Contemporary Encyclopedia
$11.53 $11.47 list($16.95)
58. Grilled Cheese: 50 Recipes to
$9.00 $4.99 list($12.00)
59. The Book of Garnishes
60. Encyclopedia of Herbs, Spices,

41. Aroma : The Magic of Essential Oils in Foods and Fragrance
by Mandy Aftel, Daniel Patterson
list price: $30.00
our price: $18.90
(price subject to change: see help)
Asin: 1579652646
Catlog: Book (2004-06-01)
Publisher: Artisan
Sales Rank: 49057
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Book Description

Developed by weight-loss experts Drs. James O. Hill and John C. Peters, co-founders of America on the Move™, The Step Diet Book is a motivational walking program that will help millions of overweight Americans lose weight and keep it off forever.

Combining a book and pedometer--in itself a $20 value--plus conversion charts and dozens of fat-burning Step Recipes, this is a complete package. At its core is a simple concept called energy balance. Calories come in, calories go out--and when intake is greater than output, you gain weight. The Step Diet Book attacks the problem from both ends. First, use the pedometer to figure out how many steps you take in an average day, then raise the number by 2,000--it's as easy as pacing while talking on the phone, or parking at the far end of the lot. Second, eat one-quarter less of your food--which counteracts our tendency to supersize meals. Once balance is achieved, get fit and lose weight by adding more steps to your day. You can even enjoy a guilt-free lapse by knowing exactly how many steps to tack on at the end of your day.
... Read more

42. The Essential Seafood Cookbook
by Wendy Stephen
list price: $19.98
our price: $19.98
(price subject to change: see help)
Asin: 157145960X
Catlog: Book (2003-03)
Publisher: Thunder Bay Press (CA)
Sales Rank: 16135
Average Customer Review: 5 out of 5 stars
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Book Description

From crab cakes in a New York eatery, to moules mariniere in a French bistro, or salty fish and chips on a windy boardwalk, seafood is deliciously at home anywhere. Today, caviar is a costly extravagance, and fish is a highlight on pricey restaurant menus, so it is hard to imagine that seafood was once poor man's fare. But tastes and values have changed and The Essential Seafood Cookbook - with over 600 full-color photographs - shows how fresh seafood now enjoys respect and popularity around the world. ... Read more

Reviews (1)

I own this book and every time I open it I always get impressed by the amount of work in it.No wonder since this is a book by KONEMANN.All their books are "CREME DE LA CREME"!!!It has virtually hundreds of recipies ,all with beautiful full colour photographs about every living thing in the sea.There are loads of information on techniques and ingredients and the recipies are delicious and diverse.Don't be fooled by the price, there are lots of books costing twice as much as this and they are not even worth looking at.KONEMANN'S books are always underpriced!It's worth buying this book even if you never cook a single recipe from it.The richness and beauty of it alone are worth the price. ... Read more

43. Eat Well The YoChee Way: The Easy and Delicious Way to Cut Fat and Calories with Natural YoChee [Yogurt Cheese]
by Nikki Goldbeck, David Goldbeck
list price: $18.95
our price: $16.11
(price subject to change: see help)
Asin: 1886101094
Catlog: Book (2001-09-23)
Publisher: Ceres Press
Sales Rank: 85062
Average Customer Review: 4.67 out of 5 stars
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Book Description

This new Goldbeck cookbook features a little-known, age-old food with remarkable health and culinary benefits. The food, often called yogurt cheese or laban has been renamed Yochee by the authors. Yochee will be of particular interest to those concerned with calories, fat, calcium and the lacose intolerant. And creative cooks have a new food to play with. Yochee is made by simply allowing the liquid from yogurt to drain in a straining device. No special apparatus is needed - although the book inludes a resource for obtaining specially designed strainers. As the authors say "if you can use a spoon you can make YoChee. Gravity does all the work."

Non-cooks can use YoChee as a substitutte for high-fat spreads such as butter or as a substitute for mayonasie in sandwich spreads; cooks will discover remarkable renditions of familiar(formerly fatty)dishes that can be made with it. How about non-fat, CREAMY, soups, sauces and salad dressings?

The book's 275 recipes include every course and nutritional analysis. In the hands of the Goldbecks YoChee is reborn as a valuable 21st century food with remarkable cooking and health benefits. ... Read more

Reviews (3)

4-0 out of 5 stars Good Information Even If You're a Meat Eater
Well organized with good menu selections, the Goldbecks make sure you know they want you to become a vegetarian. I have found the most useful recipes to be the appetizers and desserts, where coincidently, you can usually find the highest fat conventional items! Also, the OneEggLess recipe notes are splendid. The omlette is delicious and tastes even better with some pico de gallo or hot sauce!

The entrees, heavy on tofu and other soy protein, are somewhat repetitive, but they give lots of options for "making your own" recipes off of their bases. I'm sure they'd be appalled that I've converted some of their vegetarian/vegan recipes to include chicken, pork and lean beef, but yogurt cheese is as advertised, a very useful and healthy product. We eat a lot of tofu and miso already in our diets (we eat Asian style about 4 times a week) so I didn't feel the need to up my soy intake any further. I do make sure I use organic, non-GMO (genetically modified) soy products.

The Goldbergs also stress adding the veggies in their book, as well as in their other book, The Healthiest Diet in the World. They have a good point, and I really like their ideas.

I make yogurt cheese with a Donvier Deluxe Yogurt Cheese Maker rather that the strainer or funnel method. You can "set it and forget it" in the fridge overnight, and yes indeed, if you can use a spoon, you *can* make yogurt cheese.

I like using my own homemade yogurt, IMO it tastes worlds better than even organic store bought. I use a 1 quart Salton idiot-proof yogurt maker. I make it with organic 1% milk for a just a hint of fat for taste. Sometimes I "cut" the 1% with some Nonfat. I use the Yogourmet starter that I get at my natural foods store every third batch, using 1/2 c of made yogurt the other times.

We started using yogurt cheese in addition to adding flax to our diet to help reduce our cholesterol/saturated fat. We'll see how that works out. In the meantime, our food tastes great and we're packing in the nutrients, getting "creamy" yummy stuff, and all the while cutting fat. My kinda cookin' :D

5-0 out of 5 stars YoChee gives foods that melt-in-your-mouth sensation.

I love "Eat Well The YoChee Way" guide and 275 recipes book. Along with being professionally written, organized, and easy to use; it is very informative.

I am extremely lactose intolerance and I have no problems eating YoChee. I love the creamy sauces and silky desserts which I was unable to eat before. YoChee really does have the pleasurable mouthfeel of high fat foods. The only problem I have is keeping enough YoChee handy to make all these wonderful healthy foods possible. I am culinary challenged and still find these recipes easy to put together. They range from the simple no cook recipes to the more elaborate elegant dinning recipes. Talk about easy to make, I have started buying yogurt by the case. YoChee is so versatile, I no longer have the need to use mayo, sour cream, cream cheese or butter in recipes. Even my 7 year old son loves YoChee; douse veggies and he asks for seconds. It's a fun way for him to get his daily protein and calcium, and don't forget the positive cancer fighting properties that eating yogurt claims.

I can't say enough great things about this book. I want to thank the Goldbeck's personally for the introduction of YoChee as it has made my diet more healthy. Everyone can use more calcium in their diet. I challenge you to receive the renowned benefits of yogurt by adding YoChee to your diet.

The Goldberk's personal customer service is also outstanding.

5-0 out of 5 stars If you're not familiar with YoChee, educate yourself NOW!
YoChee is the result of straining plain yogurt of its liquid, resulting in a cream cheese-like food, but is much healthier, more versatile and more delicious than cream cheese, sour cream or mayo. The authors explain the easy process of making YoChee as well as provide numerous kithen-tested recipes for everything from dips and salad dressings to cooked entrees and desserts. You will be amazed at how versatile this food is, as well as how sinful it tastes simply on a toasted bagel. This book is perfect for those people who are looking to be more creative in the kitchen and crave more healthy (but less boring) recipes, as well as those on strict medical diets who are looking for tastier healthy food. Thanks to the Goldbecks, I have become a complete YoChee convert! ... Read more

44. Gelato!: Italian Ice Cream, Sorbetti & Granite
by Pamela Sheldon Johns, Joyce Oudkerk-Pool
list price: $17.95
our price: $12.21
(price subject to change: see help)
Asin: 1580081975
Catlog: Book (2000-05-01)
Publisher: Ten Speed Press
Sales Rank: 27845
Average Customer Review: 3.86 out of 5 stars
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Reviews (7)

1-0 out of 5 stars no previews!
I don't know about anyone else, but I NEVER buy a cookbook sight unseen, and as this publisher chooses to hide the recipes from the public, I can only assume she/he knows that they are not up to the competition here! With the plethora of cookbooks today, there are a lot of stinkers (c'mon, haven't you been burned too?)so if I can't check the book out, either from a library or online, I will not buy it (and I buy an average of 10 cookbooks a year)

5-0 out of 5 stars The best book of the wold!
The best book of the wold is reteen by Amber.Stein she is a chef that lives in New York USA.She cooks whith her bother and thay make the best treats in the wold thats wy me and my sitter hope we can be like her and her bother someday and make great treats to.We make her treats then we sale them to people on are block (Eddon street) we hope that we will be abele to sale to people all around the wold and become a great chef to.I wish that I coude go to Sanfriceco and sale so we can make a foten and open a store in Melvindale than wene we sale out there we will fly to New York city and open a store but tell stay open in melvindale if we make enof money we will open a resteront in Ohio then will will saty open in till we have to hire a new people to run the stores and resteront that is what Amber whanted to do in two years she will be 40 and her bother will be 45 so maybe I can take over the store in new york city my mom said never give up hope my mom is 35 so she has bine ther a lot of dreams in her life and many dreams had not drind out but I have one dream and one dream only is to be a treat chef the greatist of the wold and be my self.

3-0 out of 5 stars Decent and mouthwatering.
I thought the recipes looked and sounded awesome but when it came to making them, the recipes were not made for everyone. Alot of the ingredients are hard to find, or expensive, unless you live in a large city. The recipes I tried turned out great and were big hits.

3-0 out of 5 stars Very pretty and glossy, but lacking in some basics
I was very excited to get my first ice cream maker. I ordered this book, as well as Bruce Weinstein's "The Ultimate Ice Cream Book : Over 500 Ice Creams, Sorbets, Granitas, Drinks, and More". While this book does a wonderful job of describing how Italians have made gelato, and the art and science involved, the recipes can be complicated and a little obscure. For example, she lists a prickly cactus pear sorbetto (the cactus has it's own lenghty preparation - if you can even find the stuff!), but there is no recipe for chocolate gelato or sorbet. (There is one for chocolate-hazelnut gelato, so it can be adapted). I like the inclusion of the more obscure varieties, but not at the expense of the basics.

It is a beautifully photographed and presented book, and would actually look quite good on the coffee table, or make an informative read outside the kitchen. However, I'm a little afraid to actually bring in into the kitchen, for fear of messing it up!

After my first 4 batches, I prefer Weinstein's book for variety, and for many flavors he offers more than one recipe so I can choose which level of complexity I want in the preparation. I haven't made enough batches to comment yet on how the final products came out, but thus far I am inspired to try more from Weinstein's book. I can relax and read this book while I eat my frozen treats.

5-0 out of 5 stars Ice Cream Maker and Enthusiasm Required!
This is a wonderful gift for ice-cream lovers (and we all know at least one!). Readers do not need an interest in Italian cuisine to appreciate the delicious recipes found in this book. A home ice cream makers is required but this does not mean the recipes are hard. On the contrary, I found the recipes to be very simple and easy to follow. And while waiting for the ice cream to finish, readers can browse the moth watering color photos! The end result is a pure, creamy and rich ice cream that is unrivaled by any store bought brand. ... Read more

45. Dishing with Style : Secrets to Great Tastes and Beautiful Presentations
list price: $29.95
our price: $18.87
(price subject to change: see help)
Asin: 1400050405
Catlog: Book (2004-05-11)
Publisher: Clarkson Potter
Sales Rank: 24087
Average Customer Review: 5 out of 5 stars
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Reviews (2)

5-0 out of 5 stars "I'm vaKlempt!!!"
This author is one of the most stylish and honest chefs I've read in a long time. I've bought over 10 cookbooks in the last year, from holiday planning, little noshes to fancy restaurant cookbooks. None of them presents food this way before...the informal and the formal styles of presenting different recipes. Oy, what a concept! I'm vaklempt over this. I sent a copy to my daughter in Manhattan so that when my husband, Ira and I visit, she can cook one of those great recipes for us. (She better do the "dressed up style if she knows whats good for her).
This one definitely "dishes with style" and lots of it. I just can't say enough. Worth every penny.

5-0 out of 5 stars Best of the Bunch!
Out of all of the new-fangled and fancy cookbooks we've been bombarded with over the last few years, FINALLY, Rori Trovato has brought it all home for us in her new book "Dishing With Style."
She's not intimidating readers with what she can do, but rather, with what she knows we can ALL do. From planning an informal get-together, or entertaining the "boss," she's got it all in this book and in a language we can all understand. The pages are filled with beautiful photos of her unique and uncomplicated. sense of style.
Forget all of those "restaurant owners'" recipes that seem to need an exotic ingredient you've never heard of, or where to get them. This cookbook 's only assumption is that the reader shares the excitement of the simplicity with which great food can be prepared with fun new and different ways of presenting them. I think it gave me faith back in myself of actually being able to make a great meal.It showed me how to present it either "dressed up" or "dressed down"(and it looked like the picture!) Who knew that someone would finally be honest and fun about fabulous food?? I think that this book will become one of the top ten essential cookbooks for any and every kitchen. It's already become a staple in mine. I have already bought 3 for gifts. Pass it on. ... Read more

46. Steaks, Chops, Roasts & Ribs
by Editors of Cook's Illustrated Magazine
list price: $35.00
our price: $22.05
(price subject to change: see help)
Asin: 0936184787
Catlog: Book (2004-05-01)
Publisher: America's Test Kitchen
Sales Rank: 7816
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A fine whole tenderloin of beef is a great piece of meat to roast and serve on a special occasion, and is expensive enough it could give one pause at the open oven door--that great What If, as in what if I don't really know what I am doing. The editors of Cook's Illustrated magazine have settled the issue. It's all right here in Steaks, Chops, Roasts, and Ribs: Where the tenderloin can be found on the beef, whether to buy it untrimmed or not, how to roll and tie it for uniform roasting (including a sidebar on how to tie the butcher's knot), the best temperature at which to roast this cut of meat, and the length of time you can expect to wait beside the oven door. Having tested the process with 11 tenderloin roasts, these editors tell you all you need to know to get the results you want.

Steaks, Chops, Roasts, and Ribs opens with meat basics. If you know where a specific cut of meat comes from, you have a leg up on how best to cook the meat. Pork, lamb, veal, and beef are all covered. The buying information leads to a section on cooking basics. And then into the chapters. This isn't a book based so much on the kind of meat as on what you want to accomplish with any meat. The chapters cover steak (cooking outside and indoors), chops, cutlets, ground meat, ham, roasts, and more--polus there's a chapter on Rubs, Sauces, Salsa, and Gravy.

The pace is moderate and the information is thorough, both about the product, the technique, and the truth by experience about the tools you need to achieve success. There are hundreds of helpful line drawings and pages of color photos. And most important of all, 300 recipes that have been tested and retested by the people who invented the test kitchen.Steaks, Chops, Roasts, and Ribs is the meat eaters insurance policy. --Schuyler Ingle ... Read more

47. Cape Cod Table
by Lora Brody
list price: $35.00
our price: $22.05
(price subject to change: see help)
Asin: 081183512X
Catlog: Book (2003-06)
Publisher: Chronicle Books
Sales Rank: 71919
Average Customer Review: 5 out of 5 stars
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Book Description

Who better than best-selling author Lora Brody to introduce us to the memorable recipes of her beloved Cape Cod? As famed for its culinary tradition as its natural beauty, the Cape is a cornucopia of delicious ingredients. In these pages, the catch-of-the-day is transformed into kabobs of grilled scallops and creamy bowls of Fish Chowder, and the fruits of the land into bright berry tarts and muffins. From the quintessential clambake to Beach Plum Jam - each of the 100 recipes celebrate this unforgettably beautiful peninsula. Gorgeous photographs paint a vibrant picture of the villages, the people, and - best of all - the food, which thanks to the bounty of most markets these days, can be enjoyed just about anywhere. The Cape Cod Table may be the next best thing to a vacation on the Cape. ... Read more

Reviews (1)

5-0 out of 5 stars A celebration of seafood
A book for those who like to cook, Brody's latest, organized by course, features lots of seafood. There are traditional dishes from chowders (without thickener!) to Bacalhou (Portuguese Salt Cod) to instructions for a real on-the-beach Clambake, as well as an indoor version. The gorgeous color photos are still-lifes with food, or neighborhood scenes or boats. There are Mussels Steamed with Wine and Garlic, Bonfire Mussels and Grilled Mussels, Steamed Clams and Fried Clams and Baked Stuffed Clams and Clam Fritters as well as White Clam Pizza and Spaghetti with White Clam Sauce.

There's a chapter on breakfast which features one of the few restaurant recipes, Cottage Street Bakery Dirt Bombs, luscious heavy donut-like balls, as well as Oatmeal Brulée, and Strawberries and Cream French Toast. Appetizers range from Classic Deviled Eggs to Boiled shrimp to Smoked Salmon Cheesecake. Among the soups are Oyster Stew and Bread Bowl Salmon Chowder. Mac's Calamari Salad comes from Mac's Seafood in Wellfleet and Sunset Slaw features beets, red cabbage and pickled cocktail onions.

Main courses range from New England Boiled Dinner, made with Stout, to Cranberry Orange Turkey Breast, Grilled Bluefish with Mustard and Lime, Sea Bass Poached in Ginger Fish Broth with Cilantro Pesto, Baked Stuffed Lobster (Ritz crackers and Maine crabmeat), and Grilled Sea Scallops (kabobs). Desserts range from kid-oriented (Chocolate-Covered Cape Cod Potato Chips, Mint Chip Brownie Ice Cream Sundae) to the Lavender Crème Brulee from Provincetown's Chester Restaurant, and Cranberry-Pear Linzertorte. Final chapters include drinks (Chatham's Candy Manor Hot Chocolate, Cranberry Martini) and condiments (Fish Stock, Beach Plum Jam, Pumpkin Cranberry Chutney).

Brody, the author of 22 cookbooks, lives on the Cape half the year and imparts a lot of Cape atmosphere and enthusiasm with the recipes. Recipe notes include background, cooking tips and variations (including a comprehensive lobster how-to). The lay-out is attractive and easy to read and the photographs are luscious. Brody has another winner. ... Read more

48. Garnishing: A Feast for Your Eyes
by Francis Talyn Lynch
list price: $18.95
our price: $12.89
(price subject to change: see help)
Asin: 0895864762
Catlog: Book (1987-10-01)
Publisher: HP Books
Sales Rank: 26119
Average Customer Review: 4.33 out of 5 stars
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Reviews (6)

4-0 out of 5 stars Fun way to decorate food!
This book has a color photo of the finished item garnished with illustrations on how to do it and written instructions. There are lots of fun ideas for holidays and special occasions. The cabbage Christmas Tree & Pinapple Christmas Tree are fun. For Easter there are Eggheads, Chicks & Bunnies as well as a Jicama Bunny that you can do. My personal favorite is the Daikon & Pineapple Palm Tree! This is a good book on the basics to get you started creating some fun food decorations. Enjoy! :)

3-0 out of 5 stars Not Enough Illustrations
Not near enough illustrations of the how-to-do process and the items shown are not ones I would like especially.

5-0 out of 5 stars Food Should Taste AND Look Good!
This is great guide for anyone wanting to add some zest and visual appeal to the usually dull serving of food. Written by a professional, even cooks with no garnishing experience can create gorgeous decorations, presentations and centerpieces. This book is also great for parties and holidays. Taste is only one part of a memorable meal or buffet, attractiveness also counts! With the help of the many pictures found in this book, family and guests will swear that you were trained by a master decorator!

4-0 out of 5 stars Very concise for the apprentice.
I found that this book is very helpful for the novice/trainee in buffet garnishing. It has been of great help for me in training my staff in our hotel. The templates are a great aid for those that are somewhat artistically talented and have a natural ability to translate a picture to the actual food product in the practice of garnishing.

5-0 out of 5 stars Amaze your friends with your culinary artist skills!
Want to be the hit of the party? Buy this book! Everyone remembers the food after a party and this book will help you create memorable food art. Francis has shared his secrets and ideas to make an ordinary presentation an extraordinary presentation. With a few fruits or vegetables and some simple and creative cuts, this wonderful book can make you look like a culinary artist.

Francis gives great directions with color photos of the finished projects. At first I thought there is no way I can carve a swan, but I just did what he said and voila - I created a beautiful centerpiece on my first attempt. I never fail to get oohs and ahhs over the swans (and other garnishes) I make.

I've given my copy(ies) of this book to people that have shown tthat they would like to do the same things. If you want to add some pizzazz to the table - BUY THIS BOOK! ... Read more

49. Foods That Heal: A Guide to Understanding and Using the Healing Powers of Natural Foods
by Bernard, Dr. Jensen
list price: $14.95
our price: $10.47
(price subject to change: see help)
Asin: 0895295636
Catlog: Book (1993-02-01)
Publisher: Avery Publishing Group
Sales Rank: 33049
Average Customer Review: 5 out of 5 stars
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Reviews (4)

5-0 out of 5 stars Foods That Heal A Gude to Understanding and Using the Healin
Bernard Jensen is a brilliant and accredited nutritionist and natural healer. This book is an excellent source of nutritional information for the person who is willing to change their diet to understand that all ailments can be traced back to what we eat. Change your diet change your health. His philosophy is sound and scientifically accurate. You can make a difference in your health by choosing the correct foods. Food is the first medicine and Dr. Jensen describes the therapeutic values of many foods for specific ailments; lists nutrient availability of many foods and adds recipes to boot. This book is a must for anyone who is even contemplating natural healing or seeking preventive measures to ill health. Dr. Jensen is a gifted teacher and I highly recommend all of his published materials.

5-0 out of 5 stars America's Leading Authority on Prevention
... Dr. Jensen has compiled a superlative book on foods that heal. Each food profiled is like reading a mystery novel. One needs this information to stay healthy and well in this modern world we live in. Dr. Jensen has placed spiritual, psychological, as well as nutritional principles in his lifelong work to maximize wellness. He also recommends rebounding..

5-0 out of 5 stars FTH is not famous, but useful!!
FTH tells you about healing powers of more than 80 different kinds of natural foods. It shows the calories, vitamin, minerals of each foods. It also shows over 60 receipes of how to cook them with an easy way. FTH is a really "buyable" book!!

5-0 out of 5 stars An easy & smart way to look at the food you eat (or should)
Dr. Jensen breaks gives a 'synopsis' of all fruits and veggies, as well as a brief history (which is interesting), and how by eating the right foods, humans may be able to live free of disease. ... Read more

50. The Cheese Plate
list price: $32.50
our price: $20.47
(price subject to change: see help)
Asin: 0609604961
Catlog: Book (2002-03-05)
Publisher: Clarkson Potter
Sales Rank: 5941
Average Customer Review: 4 out of 5 stars
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Thanks to increased exposure to the world's finest cheeses, Americans are finally learning to love and appreciate this versatile food. But how to enjoy cheese at home? Max McCalman, maître fromager at Manhattan's three-star Picholine restaurant, provides real help. The Cheese Plate, written with David Gibbons, offers introduction to the world's cheese repertoires, cheese manufacturing and finishing methods, how to choose cheese and pair it with wine and other foods, and more--all of which is sensibly and accessibly presented. Without attempting a comprehensive investigation, McCalman nonetheless touches all the necessary bases, providing just the right blend of fundamental and sophisticated counsel.

Beginning with chapters that explore cheese creation--a fascinating partnership of animal, terroir (place of origin), and skills honed over the millennia--the book then provides succinct buying, storing, and serving advice. (Buying rule No. 1: cultivate a cheese monger.) Here and throughout, McCalman offers a wealth of diverse investigations like the Seven Degrees of Ripeness (1, too young; 4, peak; 7, "fuggedaboudit") and Is Shrink-Wrapping Bad for Cheese? (yes, cheese must breath); he also provides informative asides on cheese makers like Britain's famed Neal's Yard Dairy, plus cheese-plate blueprints for breakfast, lunch, and dinner. A final section profiles McCalman's favorite cheeses, country by country. With color photos, a glossary, and list of resources, the book is an exemplary place to begin or further a cheese-at-home education. --Arthur Boehm ... Read more

Reviews (6)

5-0 out of 5 stars Excellent guide!
My husband and I have been to both Picholine and Artisanal and am very happy to have this book. Every page has an interesting tidbit about cheese. We used it yesterday to help select cheeses to go with some very special red wines. Highly recommended.

5-0 out of 5 stars Very informative
My husband and I liked this book very much. As a reviewer below notes, it is *loaded* with information. It is well written and fun to read.(It is also fairly sparsely illustrated, so the calling it a coffee table book - as one reviewer does - seems pretty far off the mark).

3-0 out of 5 stars Coffee table cheese book
Nothing earth shattering in here, but a pretty book, full of accurate cheese data. If you're intimidated by cheese (is anyone intimidated by cheese?), this book is a good way to cram for the next exam.

1-0 out of 5 stars What about the non europeon and American cheeses
I found this book quite informative when it came to the old and tested cheeses, however there are a lot of excellent cheeses which are beeing made in Australia and New Zealand which can easily compare to the tastes coming out of the US and europe.

Except for this oversight I find this an excellent book

5-0 out of 5 stars Perfect Aid to All Levels of Fromager
Masterpiece of a work on cheese. Eight sections guide one through about all there is to know about the subject from a maitre fromager, cheese master.

The sections begin with a history of the subject, then proceeding into a needful discussion of the difference between "artisanal" (handmade) versus "process" cheeses. Chapter Three breaksdown the steps in cheese making.

Chapter Four is a most profitable read, How to buy, store and serve various kinds of cheeses. Neat features here are "How Much? Per-Person Serving" Calculator and "How to Detach A Stuck Wrapper."

Section Five gets us where we want to grow, Tasting. It is remarkably similar to wine tasting, with descriptors such as color, modifiers, density, texture, flavor, and subjective elements.

Chapters Six and Seven are the meat of the book: Cheese Pairings and The Cheese Course. Here we learn to put all learned to use at the menu stage, be it appetizer, last course, or whole course itself. Here are practical suggestions with different settings and differing levels of expertise suggested.

Finally, a tour of the world of cheese, country by country with the author's assessment provided. What I really appreciate here is the addition of "Recommended Pairings" and "Similar Cheeses" .

This well done book will enhance anyone's delving into the world of fromage, with this expert guide moving us into new areas of exploration. ... Read more

51. 101 Ways to Make Ramen Noodles Cookbook
by Toni Patrick
list price: $9.95
our price: $8.96
(price subject to change: see help)
Asin: 0962633526
Catlog: Book (1993-05-01)
Publisher: C & G Publishing
Sales Rank: 167460
Average Customer Review: 4.33 out of 5 stars
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Reviews (3)

4-0 out of 5 stars Great cookbook for the "cooking and money challanged"
I actually bought this book for my cousin about 11 years ago, who was in college and living on canned tomoto soup, (I thought she could use some varity), but once I read through it and realized how good Top Ramen can be, I bought another copy for myself! Since then I've purchased 4 more copies and given them as gifts; Wedding gifts, graduation presents, new home owners, new can give it to anyone! And the best part is, they'll love it! The recipes are to-die-for, literally! I've tryed many of the recipes in this cookbook and loved the orginality and creatativity that Top Ramen can do for a boring meal.

5-0 out of 5 stars THIS BOOK ROCKS!
This is essential reading for any university student away from home. It is a riot! I laughed, I cried, I ate! WARNING: Ramen Nachos WILL, in fact, gag a maggot. Some of the dessert and breakfast ones are not only edible but actually taste really good.

4-0 out of 5 stars Humorous book for poor college students!
This book had lots of ideas, funny and practical, about how to feed yourself when you don't have any money. I thought it was a hoot, but the recipes were sometimes kind of gross. This book was a gift from my parents when I graduated from high school and now I am buying it for my friends who are graduating this year. ... Read more

52. Crazy for Crab: Everything You Need to Know to Enjoy Fabulous Crab at Home
by Fred Thompson
list price: $19.95
our price: $19.95
(price subject to change: see help)
Asin: 1558322663
Catlog: Book (2004-03-15)
Publisher: Harvard Common Press
Sales Rank: 231788
Average Customer Review: 4.5 out of 5 stars
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Reviews (2)

4-0 out of 5 stars Gorgeous and Drool Inducing!
In what can only be considered a "love note" to all things crab, Fred Thompson has created an absolutely definitive guide for crab lovers everywhere. Beginning with what he calls "The Crab Basics", a discussion of the types of crab available as well as the various methods for selecting and storing crab products, and ending with a list of crab festivals around the country, "Crazy for Crab" offers something for even the most casual of crab fans.

With twelve recipes for crab cakes alone (ranging from the basic to the very fancy - tarragon aioli anyone?), Thompson has more than covered the territory. Included are soup and appetizer recipes, as well as many for salads and casseroles. The level of involvement and difficulty for the recipes ranges from the very simple to the relatively complex and for every recipe the likes of Crab Imperial (that is, well known and fairly easy to track down) he includes another for a dish altogether more exotic and modern tasting - Thai crab cakes with chili-garlic sauce, for example

From the everyday to the sublime, Thompson has covered it all. Augmented with discussions and recipes for bay seasoning and homemade tartar sauce, this comprehensive work is recommended for anyone who enjoys these sweet gifts from the sea.

5-0 out of 5 stars Crab Lovers UNITE !
This is an excellent cookbook on cooking crabs and things to go with them! If you ever traveled to Baltimore, MD... One of the things that usually got you was you could not find a DEFINITIVE cookbook on crabs... This book seems to be the ONE! Now if I could only just get a way to have more crabs coming to Nashville.... A wonderful cookbook! If you love crabs-why are you still reading this? Buy the Book, already! ... Read more

53. The Complete Meat Cookbook
by Denis Kelly, Bruce Aidells
list price: $35.00
our price: $23.10
(price subject to change: see help)
Asin: 061813512X
Catlog: Book (2001-09-25)
Publisher: Houghton Mifflin Company
Sales Rank: 4213
Average Customer Review: 4.47 out of 5 stars
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Book Description

Whether it"s a perfectly grilled steak, an expertly done roast, slow-cooked ribs, or a robustly flavored stew, there"s nothing like the satisfying savor of meat. However, today"s cuts, which are naturally lean, need special treatment and updated cooking techniques so they turn out tender, juicy, and flavorful. Called the book "for the new meat world order" by the Los Angeles Times and hailed as "definitive" by countless reviewers, this authoritative guide ensures that you"ll get superb results every time, whether you"re a confirmed carnivore or a sometime meat eater.
Everything you need to know is here, including
• straight talk on how to choose the right cut for every occasion: a great steak, a pork roast for a weeknight, or a leg of lamb that"s easy to carve
• simple seasoning techniques, such as dry rubs, wet marinades, flavor brines, herb pastes, and fast sauces
• advice on how to cook each cut to just the right temperature
• more than 230 recipes, ranging from the ethnic and eclectic to everyday classics, from Nogales Steak Tacos and Tuscan Herb-Infused Pork to Lisa"s Lazy Pot Roast
• hundreds of tips on meat cookery that will enlighten even expert cooks.
... Read more

Reviews (34)

5-0 out of 5 stars By Meat Lovers, for meat lovers
It is refreshing to read a cook book about meat that does not apologize for appreciating our carnivorous urges. Written by unabashed fans of meat, it is an extremely well done specialty cookbook.

The book begins with a description of the history of meat production in North American and how it impacts the way we need to cook meat. It then moves on to described detailed cooking methods and to which cuts of meat these methods apply. I found the advise in this section to be very valuable.

Then for each of type of meat (beef, pork, lamb, veal) the book describes the type of cuts available, how to buy the best of each type of cut and how to use each cut. The come the recipes.

Each recipe is broken down into the flavouring step (usually a rub or marinade) and then detailed cooking instructions. The recipes do not follow the cooking school approach of providing a master or basic recipe followed by variations. Most of the recipes stand alone, although the authors do make suggestions on where to use which rubs/marinades with which cuts of meat. In addition, the book details preparation time, appropriateness for entertaing or budget concious recipes.

The recipes themselves are absolutely delicious and use readily available ingredients. I know that I often only make 2 or 3 recipes from a given cookbook. However, I have made almost every recipe from this one.

Overall, this is an excellent specialty cookbook.

5-0 out of 5 stars DON'T MISS THIS ONE
I was shocked to see the few negative reviews. Disregard them and give this book a try. It really IS a definitive guide with lots of information on the different cuts of meat, and recipes for brines, marinades, rubs, sauces, etc. I could easily cook all my meat only from the recipes in this book. These guys really know their meat. The book also has many amusing anecdotes and a totally non-intimidating feel. I have made about 10 of the recipes (pork chops, pork loin roast, braciole, lamb kebabs, pot roast, round steak, etc) and loved them all. I only had trouble with Braciole because I couldn't get the meat pounded out properly. It looked weird but was real tasty. Anyway, read it and start cooking!!!!!!!!!

1-0 out of 5 stars Absolutely Horrible
How many people realize what you are really eating? You are eating animal tissue and that, in my oppinion, is disgusting. Not to mention, meat is incredibly unhealthy and it is much more nutritious to go without it. VISIT for info!!!

5-0 out of 5 stars Fabulous Meat Cookbook
This is a fabulous meat cookbook! I have used several of the recipes for lamb, pork and beef and they have all worked. The directions are very clear; no guess work is required. The different herb and spice rubs are really delicious. Many of the recipes work very well on a budget, and there are recipes for leftovers, too. The explanations of the different cuts of meat and their different (and for some cuts multiple) names were really helpful when I moved from the midwest to the west coast. Unlike some fancy cooking magazines which actually have recipes for beef stew using beef tenderloin, Aidells and Kelly will guide you to the best cut of meat for every dish. Highly recommended for both the beginning meat cook and those who just want some new, delicious, fool-proof recipes to try.

5-0 out of 5 stars Now THIS is "Man" Cooking!
This cookbook is fantastic. It provides excellent descriptions of various techniques and the reasons for them. The recipes are fantastic. This is one of those cookbooks that provide so many outstanding options that it is difficult to decide what to do. My recommendation would be to try the techniques described that you haven't done before. It will certainly open up new horizons and give you great ideas of your own. This is one of the essential cookbooks for any collection. ... Read more

54. Cooking With Salmon: The King of Fish
by Jane Bamforth
list price: $35.00
our price: $35.00
(price subject to change: see help)
Asin: 0754812146
Catlog: Book (2003-08-01)
Publisher: Lorenz Books
Sales Rank: 310273
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55. The New Book of Whole Grains: More Than 200 Recipes Featuring Whole Grains, Including Amaranth, Quinoa, Wheat, Spelt, Oats, Rye, Barley, and Millet
by Marlene Anne Bumgarner
list price: $17.95
our price: $12.21
(price subject to change: see help)
Asin: 0312156014
Catlog: Book (1997-10-01)
Publisher: St. Martin's Press
Sales Rank: 58419
Average Customer Review: 4.2 out of 5 stars
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Been itching to try out quinoa and amaranth, food of the Incangods, or to reach back to pharaonic Egypt and beyond for the taste ofspelt, progenitor of modern wheat? If so, Marlene Bumgarner's NewBook of Whole Grains is the place to start. This is life at thebottom of the food pyramid, that glorious culinary domicile where allresidents are allowed to eat all they want of whatever's on the shelf--whenever they want to eat it. Bumgarner encourages this behavior with200 recipes, organized by grain, that utilize whole grains as sidedishes, main courses, breads, desserts, and breakfast foods. Firstpublished in 1976, Bumgarner's whole-grains cookbook has withstood thetest of time . The author has returned to her original material andupdated recipes to reflect new ideas about salt and fat content, andshe addresses the differences in the average household's available timethat have cropped up in the last 20 years. You might think that wholegrains take too long to bother with, but they can help you move yourdiet and cooking in a healthy, friendly direction. ... Read more

Reviews (5)

5-0 out of 5 stars great cookbook
I have been trying to cook using more whole foods and this cookbook is one of the best. It has great recipes and is a good read too. I bought another for my mother and she enjoys it as well. The oat flour pancakes and whole wheat soft pretzels are ones I make all the time. The whole wheat bagels were great. I have tried 2-3 dozen recipes so far and they are all great. I would also recommend "366 delicious ways to cook rice, beans and grains" by Andrea Chesman. I give it 5 stars as well.

4-0 out of 5 stars Great, but something's missing...
I just got this book, looked it over and am really excited about it. Very unique recipes that I haven't seen anywhere. However, I was discouraged in one recipe, "Brown Rice Risotto," because it tells you to "dissolve yeast," but there's no yeast listed in the list of ingredients. I'm assuming I found the only recipe with a problem. All in all, I can't wait to make the recipes!

4-0 out of 5 stars A good case for living in better health
This book has an expansive overview of different grains, their history, some familiar and some less known. Many may not be part of some peoples regular diet, yet this book inspires one to try them and provides good recipes in which to experiment and have fun. Bumgarner makes a great case to expand a readers menus in order to live a more healthy life with natural foods. She shows that solid research and lots of love went into the production of this book. Baking recipes may be difficult for wheat sensitive people.

4-0 out of 5 stars GREAT grain book!
I have used this book over and over again.It has wonderful bread recipes,such as a malt one with raisins.The side dishes and salads are VERY easy to prepare,and none of the recipes require an umpteen number of ingredients!!Most of them take very little time to prepare,also.If you are into adding mroe grains to your diet,or expanding your repetoire of recipes,this is a great book.

4-0 out of 5 stars Easy to follow instructions
I tried a few recipes on Whole Wheat Breads and the dough comes out too wet to knead.

Entree recipes are delicious and the variety is great.

Maybe M.Anne Bumgarner needs to be more specific on how much time is required to mix flour with liquids to bring out the gluten in whole wheat flour.

Thank you. ... Read more

56. California Pizza Kitchen Pasta, Salads, Soups, And Sides
by Larry Flax, Rick Rosenfield
list price: $22.00
our price: $14.96
(price subject to change: see help)
Asin: 0688164668
Catlog: Book (1999-06-02)
Publisher: Morrow Cookbooks
Sales Rank: 21079
Average Customer Review: 4 out of 5 stars
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Book Description

At California Pizza Kitchen restaurants across the country, many of the favorite dishes (and most-requested recipes) are not the pizzas! Customers keep coming back for the boldly flavored pastas, soups, salads, and side dishes. The follow-up to the bestselling California Pizza Kitchen Cookbook, this new cookbook serves CPK customers just what they ordered -- secret restaurant recipes, never available before. With gorgeous color photographs of the finished dishes throughout the book, CPK fans will be tempted by recipes for Oriental Chicken Salad, Spinach Artichoke Dip, and Kung Pao Spaghetti, to name just a few.

The new cookbook will include stories and anecdotes from CPK employees from around the country about favorite recipes, customers, and more. In the generous spirit they're best known for, CPK owners Larry Flax and Rick Rosenfield will donate all royalties and proceeds from sales of the book in the restaurants to children's charities.

Just like the first CPK cookbook, expect Pasta, Salads, Soups, and Sides to be one of the hottest cookbooks of the year. The CPK chain of restaurants is bigger than ever, and thi5 new hook will be published in the cool California style that has made the first book and the restaurants themselves so popular.

... Read more

Reviews (7)

4-0 out of 5 stars Whole Wheat Pizza Crust = Wow!
If you love California, and pasta and pizza, this is a fun-loving and colorful collection of recipes. The whole wheat pizza crust recipe with honey is to die for! It works swell in a bread machine; or by following the "manual" directions. I don't use a preheated pizza pan, I just shape on a cold cookiesheet and place it in a heated oven, and it works swell. You feel like you're not having all the calories or the junk food when you have a whole wheat crust, so there's less guilt.

4-0 out of 5 stars Yummy Salad Recipes!
If you're a fan of CPK salads then you will be pleasantly surprised to find your favorite ones here, as the BBQ Chopped Chicken Salad and the Oriental Chicken Salad. As for the first book, the recipes have a long list of ingredients, and are somewhat time consuming, but I personally think that it's worth all the trouble.

4-0 out of 5 stars The salads in this book are very good!
I loved preparing the salads in this book, although the list of ingredients is very long, the results are excellent and well worth the effort.

3-0 out of 5 stars Fun to read, but recipes are long and complicated
Recipes are long and involved and needing lots of ingredients. I did enjoy reading it tho, and I have made a few salads an d sandwiches. The cookbook is very colorful, great photos of dishes. I love CPK by the way!

5-0 out of 5 stars Just like eating at CPK
Most of the recipes have many ingredients, but the cooking part is fairly easy. It's important to get fresh ingredients if you want to achieve an authentic taste. Great tasting recipes. Just like eating at CPK. ... Read more

57. The Contemporary Encyclopedia of Herbs & Spices : Seasonings for the Global Kitchen
by TonyHill
list price: $40.00
our price: $25.20
(price subject to change: see help)
Asin: 047121423X
Catlog: Book (2004-08-30)
Publisher: Wiley
Sales Rank: 5195
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Book Description

Comprehensive, international, and up-to-date!

The great mystery and beauty of spices is their use, blending, and ability to change and enhance the character of food. In these pages, spice merchant Tony Hill shares his vast store of knowledge in an entertaining, exhaustive, and up-to-date guide. Filled with invaluable information on how to get the most out of international flavorings, it's the food lover’s ultimate herb and spice resource.

  • More than 350 herbs, spices, and spice blends
  • Information on history and countries of origin
  • Latin names and botanical background
  • Cooking and use guidelines. More than 75 recipes
... Read more

58. Grilled Cheese: 50 Recipes to Make You Melt
by Marlena Spieler, Sheri Giblin (photographer)
list price: $16.95
our price: $11.53
(price subject to change: see help)
Asin: 0811841294
Catlog: Book (2004-07-08)
Publisher: Chronicle Books
Sales Rank: 738
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Book Description

Toasted golden in a pan or browned to melty perfection under the broiler, grilled cheese is the ultimate comfort food -- and a meal in itself. And believe it or not, it just got better. Author Marlena Spieler has created 50 mouthwatering new takes on this fromagophile's favorite. Her tantalizing pairings range from hearty Sage Sausage and Jack Cheese with Preserved Lemon to Melted Alpenzell, Emmentaler, Pear, and Cumin. There are also plenty of new twists on the tried and true, such as Smoky Bacon and Cheddar with Chipotle Relish or Fresh Mozzarella, Prosciutto, and Fig Jam. Oozing with cheese suggestions, an array of quick-to-make mustards, and tips on choosing the perfect bread for each sandwich, this cookbook will make anyone stand up and say "cheese!" ... Read more

59. The Book of Garnishes
by June Budgen
list price: $12.00
our price: $9.00
(price subject to change: see help)
Asin: 0895864800
Catlog: Book (1986-09-01)
Publisher: HP Books
Sales Rank: 36598
Average Customer Review: 3.8 out of 5 stars
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Reviews (5)

4-0 out of 5 stars Great introduction.
In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Garnishes, starts with a brief presentation of the utensils necessary for the preparation of garnishes, and then presents recipe suggestions for all major types of food decoration, from savory garnishes to fruit and sweet garnishes. Two special sections at the end of the book are dedicated to the "how to"s of serving savory and sweet garnishes, respectively. Note that most garnishes are be edible - and this slim volume contains many great suggestions, from classics such as various fruit and vegetables cut into fans, carrots and cucumbers cut and curled in multiple other shapes, bacon rolls, radish roses, as well as pastry and chocolate garnishes, to less traditional variations like leek bows, potato and lemon baskets, lobster butterflies, lemon swans, onion waterlilies, mango hedgehogs and lime camelias. (The sole exceptions from the "edible" rule contained here are waxed and sugared flowers.)

From slivered almonds to zucchini twists, this collection of recipes is a great introduction to the infinite possibilities of dressing up a meal - and at a relative bargain price, to boot.

4-0 out of 5 stars Simple but Useful
This book is full of simple little ideas for sprucing up any dish. None of the garnishes are very difficult, but they contribute so much to the eye appeal of any meal, and subconsciously, they contribute to the taste. (If it looks good, your mind subconsciously tells you it is good.) I would definitely recommend this for anyone who wants to add just a little flair to their meals, but doesn't want to have to learn any fancy knife cuts or buy any special equipment/blades.

3-0 out of 5 stars Definitly for beginners!
This book considered is easy. When I take a glance at this book the garnishing techniques are often seen in dishes serve in regular restaurant. So to be honest this book isn't fill with glamour decoration. The garnishes are easy & you can make it yourself by looking at the first glance. Easy step by step guide with fully colored pictures. The level of difficulty for cutting and carving are none but surely helps to improve your food appearances. For those who know nothing about garnishing this book can be a starter. But for others that want fancy styles and more on 'how to garnish' better look some place else.

3-0 out of 5 stars Adequate for beginners
The garnishes presented in this book are very simple to make. However, they appear as though they are simple to make. Any advanced student or serious chef will undoubtedly be disappointed with the level of artistry within. Beginners will enjoy their first exploration of eye appeal using this book.

5-0 out of 5 stars Used this as a text book in Culinary Arts course
The book leaves nothing unsaid. The pictures make the garnishes very easy to make. A very good introduction to the subject. An excellent first book. ... Read more

60. Encyclopedia of Herbs, Spices, & Flavorings
by Elisabeth Lambert Ortiz
list price: $34.95
(price subject to change: see help)
Asin: 1564580652
Catlog: Book (1992-09-01)
Publisher: Dk Pub (T)
Sales Rank: 75547
Average Customer Review: 5 out of 5 stars
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Reviews (9)

5-0 out of 5 stars Herb & Spice Heaven
Herbs enhance and enliven meals. Herbs are the leaves of fresh or dried plants. Spices are the aromatic parts: buds, fruit, berries, roots or bark. Most spices thrive in tropical regions, while herbs can be grown in your own garden or indoors in a sunny place. Some herbs can also produce spices.

If you think of the Coriander/Cilantro plant, cilantro is the herb and the seeds are known as coriander. This is why this book is so helpful as it explains the plants in detail. I didn't realize the root was also used in Thai curries. A recipe for Guacamole is included on the same two-page spread.

Elizabeth Lambert Ortiz is an authority on herbs and spices and international cuisine. She created this sourcebook in order to guide the reader to information on more than 200 herbs, spices, essences, edible flowers and leaves, aromatics, vinegars, oils, teas, coffees and just about every seasoning a modern cook needs to produce flavorful foods.

With 750 spectacular full-color photographs and 185 recipes you will learn how to create characteristic flavors that define cuisines of the world.

The Contents Include:

Growing and Harvesting Herbs
Drying and Preserving herbs
Edible Gifts

Kitchen Herbs: Chives, Dill, Angelica, Chervil, Tarragon, Borage, Tansy, Coriander/Cilantro, Lemongrass, Fennel, Hyssop, Bay, Lovage, Lemon Balm, Mint, Bee Balm, Sweet Cicely, Basil, Marjoram, Oregano, Parsley, Burnet, Rosemary, Sorrel, Sage, Savory, Thyme and Lemon Verbena.

Kitchen Spices: Galangal, Celery Seed, Annatto, Sassafras, Mustard, Chili, Paprika, Ajowan, Caraway, Spice Mixtures, Cassia, Cinnamon, Saffron, Cumin, Turmeric, Curry Powerders, Cardamom, cloves, Asafoetida, Star Anise, Juniper, Mace & Nutmeg, Nigella, Poppy Seeds, Allspice, Anise, Pepper, Sumac, Sesame Seeds,. Salt, Tamarind, Fenugreek, Vanilla and Ginger.

Flavors of the World: An absolutely amazing section on the traditional ingredients used in cultural cuisine all over the globe.

Vegetable and Fruit Flavorings
Extracts, Essences & Sweeteners
Edible Leaves & Flowers
Oils, Vinegars & Dairy Products
Sauces, Preserves & Condiments
Coffee, Tea & Spiced Drinks

Some of the recipes you might enjoy: Chiles Rellenos, Fruit Salad with Cardamom, Moroccan Preserved Lemons, Gingerbread Cookies, Rose Petal Ice Cream, Beet Salad with Walnut Oil Dressing and Roasted Red Pepper Sauce.

Did I mention how amazing this book is? If you love to cook, this is a must-have resource for your cookbook collection. It is also just pure fun to read!

Gorgeous Photography and oh, so wonderfully organized!

Books I know you will love is you enjoy this one:

The Herbfarm Cookbook by Jerry Traunfeld
How to Cook by Delia Smith
The Herbal Drugstore by Linda B. White, M.D.
Cooking A to Z by Jane Horn
Webster's New World Dictionary of Culinary Arts by Steven Labensky
The Quotable Cook by Kate Rowinski

5-0 out of 5 stars Everything from Agar-Agar to Zahtar
If you had this book, you'd know that Agar-Agar is a seaweed and Zahtar is a blend of sumac, roasted sesame seeds, and ground thyme. Encylopedia indeed! I purchased this book to learn about herbs and spices so that I could cook flavorful while cutting salt, fat, mayo, and other bad things in my diet. If you only get one one kitchen reference on this subject, make it this one. I started giving this book as a gift to friends and family and now they're giving it as a gift as well. It's divided into the following sections:

-Kitchen Herbs
-Kitchen Spices
-Flavors of the World (Characteristics of the world's cuisines)
-Vegetable and Fruit Flavorings
-Extracts, Essences, and Sweeteners
-Edible Leaves and Flowers
-Oils, Vinegars, and Dairy Products
-Sauces, Preserves, and Condiments
-Coffee, Tea, and Spiced Drinks

'Nough said. Buy this book, you can't beat the price and you'll love the content! Check out the sample pages for a glimpse of what you're in for.

5-0 out of 5 stars The book I was looking for...
I brought this book home with me after a trip to England 8 years ago. Now that it is available in North America I can recommend it for anyone wanting to figure out what really grows in an herb garden. I was looking for a book to explain all the herbs I previously had only read about on the menus I was eating from. Full pages are devoted to most of the world's common herbs & spices. The digrams are exceptional for Food ID and each item includes an example recipe, handling, prep, and storage techniques. The more I have learned about cooking, the more details I have found hidden in the pictures and text. It even rivals my best coffee table books!

5-0 out of 5 stars Everything you could imagine wanting to know about spices
For hundreds of spices familiar & unknown, the author gives you history, variations, recipes, tips, oddball facts, and beautiful color pictures. You can cook from it, you can use it as a reference, you can curl up with a cup of tea & browse in it for hours. A fantastic book.

5-0 out of 5 stars Encyclopedia of Herbs Spices & Flavoriings
This is the best of the best. It is well organized, beautifully illustrated and very well-thought out and includes so much of the information I am looking for with my extensive herb garden. The information about herb-inflused oils and vinegars was of most interest to me, and I am using it to make many special gifts for my friends and for holiday givings. Thanks so much. This book is a joy and a treasure. I bought it at the Philadelphia Flower Show and have purchased it for special gifts for people who are of the herb culture. ... Read more

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