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  • The Slow Cook Bookby

    DK Publishing 2011; US$ 25.00

    Whether you use an electric crockpot or a more traditional oven or stovetop, slow cooking is a wonderful way to prepare wholesome, home-cooked food with the greatest of ease. The Slow Cook Book celebrates slow cooking in all its forms. 200 recipes range from typical slow cook fare - hearty, warming stews and pot roasts - to more surprising... more...

  • How Cooking Worksby

    DK Publishing 2012; US$ 12.99

    Why does chocolate melt? Why do onions make your eyes water? Why do eggs turn white when heated but bread turns brown when toasted? How Cooking Works provides the answers to every child's favorite question - "Why?" - and inspires them to test things out for themselves in the kitchen! In addition to a baker's dozen of core recipes from pizza... more...

  • Keep Calm and Bake Cakeby

    Ebury Publishing 2013; US$ 13.61

    This charmingly illustrated cookbook will have even the most stressed of home cooks indulging in a little baking therapy. Featuring an enticing selection of recipes designed to help you relax and unwind, from serene sponges to peaceful puddings, this book is sure to leave you feeling both tranquil and tempted. Each inviting recipe includes simple,... more...

  • Mexican-American Cuisineby

    ABC-CLIO 2011; US$ 55.00

    Providing food for the brain as well as the body, this wonderful collection of essays explores the boundaries between Mexican and Mexican-American foods, promotes philosophical understandings of Mexican-American cuisine, and shares recipes from both past and present. more...

  • Egyptian Cookingby Samia Abdennour

    I.B.Tauris 2005; US$ 10.99

    Since its original publication twenty years ago, Samia Abdennour?s Egyptian Cooking has become a true classic?a must-have cookbook for anyone who wants to eat as the Egyptians do. From hearty staples like foul midammis (stewed fava beans) and kushari (a mix of pasta, rice, and lentils under a rich tomato sauce) to more complex meals such as roast leg... more...

  • The Sorcerer's Apprenticesby Lisa Abend

    Atria Books 2011; US$ 16.00

    WHAT GOES ON BEHINDTHE SCENES AT ELBULLI? Elected best restaurant in the world by Restaurant magazine an unprecedented five times, elBulli is where chef Ferran AdriÓ?s remarkable cuisine comes to life?with dragon cocktails that make the drinker breathe smoke and caviar made from tiny spheres of olive oil. elBulli is also the object of culinary pilgrimage?millions... more...

  • Silk Road Vegetarianby Dahlia Abraham-Klein; Stephanie Weaver

    Tuttle Publishing 2014; US$ 16.95

    Discover the secrets of healthy and sustainable eating that have been practiced along the trade routes of Asia for centuries. This unusual book is filled with richly-flavored vegetarian, vegan and gluten-free recipes like Bengali Potato and Zucchini Curry, Afghan Moussaka Eggplant with Yoghurt Sauce and Bukharian Crock Pot Rice with Dried Fruit that... more...

  • Julia Child: Chefby Dennis Abrams

    Infobase Publishing 2011; US$ 35.00

    With a bubbling personality, oversized enthusiasm, and obvious talent and love for cooking, Julia Child almost singlehandedly started a cooking revolution when she burst onto television screens in the 1960s. Before long, Americans inspired by her example began cooking French food at home in droves and truly appreciating the pleasure that preparing... more...

  • Don't Cook the Planetby Emily Abrams; Robert Kennedy Jr.

    Triumph Books 2014; US$ 13.99

    Choosing meals prepared with fresh, natural ingredients isn?t just healthy, it?s good for the earth. In Don?t Cook the Planet , author Emily Abrams and an all-star collection of chefs and ecoactivists share more than 70 delicious recipes as well as tips on how to minimize your carbon footprint. Each contributor?including Stephanie Izard, Top Chef... more...

  • Tofu 1-2-3by Maribeth Abrams

    Wiley 2011; US$ 19.95

    At last! Terrific, healthy tofu dishes that don’t look or taste like tofu! Experts increasingly tout the benefits of soy in a healthy diet, and soy consumption in the U.S. has more than doubled since 1999. Natural foods expert Maribeth Abrams shows even the most skeptical cooks how tofu can be used creatively in great-tasting recipes for everything... more...