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Most popular at the top

  • Cooking Well: Garlicby Anna Krusinski; Chris Dignes; Marie-Annick Courtier

    Hatherleigh Press 2010; US$ 9.99

    Enjoy the Healing Power of Garlic   Throughout history, garlic has been used for its unique flavor as well as for its many healing properties including its ability to act as an anti-inflammatory and antibiotic, to lower cholesterol, and to maintain blood pressure. Now, with the recipes in Cooking Well: Garlic , you can harness the health benefits... more...

  • Aromas of Aleppoby Poopa Dweck

    HarperCollins 2011; US$ 39.99

    When the Aleppian Jewish community migrated from the ancient city of Aleppo in historic Syria and settled in New York and Latin American cities in the early 20th century, it brought its rich cuisine and vibrant culture. Most Syrian recipes and traditions, however, were not written down and existed only in the minds of older generations. Poopa Dweck,... more...

  • Southern Plateby Christy Jordan

    HarperCollins 2010; US$ 21.99

    ?The recipes in Southern Plate made my mouth water!...This wonderful cookbook made me feel like I was reading something of my own.? ?Paula Deen, author of Paula Deen?s Savannah Style   ?I?ve been testing these recipes in my own kitchen and every single one turns out to be better than anything my grandmother ever made.? ?Dorothea Benton... more...

  • Ancient Grains for Modern Mealsby Maria Speck

    Ten Speed Press 2011; US$ 29.99

    Food writer Maria Speck?s passion for propelling Old World staples such as farro, barley, polenta, and wheat berries to the forefront of new American cooking is beautifully presented in Ancient Grains for Modern Meals . In this inspired and highly personal book, Maria Speck draws on food traditions from across the Mediterranean and northern Europe... more...

  • Serve Yourselfby Joe Yonan

    Ten Speed Press 2011; US$ 22.00

    From the award-winning food editor of The Washington Post comes a cookbook aimed at the food-loving single.  Joe Yonan brings together more than 100 inventive, easy-to-make, and globally inspired recipes celebrating solo eating. Dishes like Mushroom and Green Garlic Frittata , Catfish Tacos with Chipotle Slaw , and Smoked Trout, Potato, and Fennel... more...

  • The Hemingway Cookbookby Craig Boreth

    Chicago Review Press 1998; US$ 17.99

    Ernest Hemingway?s insatiable appetite for life was evident in his writing and equaled by little else than his voracious appetite for good food and drink. The Hemingway Cookbook collects, for the first time, more than 125 recipes from Hemingway?s life and art featuring such unique dishes as Dorado Fillet in Damn Good Sauce, Woodcock Flambé in Armagnac,... more...

  • CopyKat.com's Dining Out at Home Cookbookby Stephanie Manley

    Ulysses Press 2010; US$ 14.95

    YOU LOVE IT AT THE RESTAURANT...NOW MAKE IT AT HOME Packed with the most popular recipes from CopyKat.com, this book offers over 200 unauthorized restaurant re-creations that have been tested and re-tested by people just like you. Each delicious dish is guaranteed to taste like the restaurant original so you can: •Save money while enjoying all... more...

  • The River Cottage Preserves Handbookby Pam Corbin; Hugh Fearnley-Whittingstall

    Ten Speed Press 2010; US$ 22.00

    The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, seasonal, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage master preserver Pam Corbin helps you transform... more...

  • Saltedby Mark Bitterman

    Ten Speed Press 2010; US$ 35.00

    James Beard Cookbook Award Winner.  IACP Cookbook Award Finalist in two categories. Mark Bitterman is a man truly possessed by salt. As ?selmelier? at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping... more...

  • Keys to Good Cookingby Harold McGee

    Penguin Group US 2010; US$ 35.00

    The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary classic On Food and Cooking Harold McGee is our foremost expert on the science of cooking, advising professional chefs worldwide. Now he offers the same  authoritative advice for food lovers everywhere in Keys to Good Cooking . A companion... more...