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  • Handbook on Sourdough Biotechnologyby

    Springer US 2012; US$ 129.00

    This book defines and highlights the microbiological, technological, nutritional and chemical aspects of sourdough biotechnology, reviewing many useful sensory, rheological, nutritional and shelf-life properties of sourdough-based products. 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...

  • Rose Water and Orange Blossomsby Maureen Abood

    Running Press 2015; US$ 30.00

    Publishers Weekly?s Top 10 Cookbooks for Spring 2015 Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These were the lush ingredients of Maureen Abood?s childhood, growing up as a Lebanese-American in Northern Michigan. As an adult, Maureen was able to use her culinary expertise to revisit the... 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 cookbook is filled with richly-flavored vegetarian, vegan and gluten-free recipes that will be a welcome change for any vegetarian or vegan to enjoy. Plus, most of these delicious recipes can be made using ingredients... 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...

  • Outward Bound Backcountry Cookingby Molly Absolon

    Falcon Guides 2013; US$ 13.99

    Outward Bound Backcountry Cooking is a handy resource on the fundamentals of great trail food, including information about food preparation and storage, cooking tips for different weather, keeping food fresh, and planning and packing meals plus recipes for great outdoor meals. In partnership with outdoor leader Outward Bound, this book combines... more...

  • Backpacker Magazine's Campsite Cookingby Molly Absolon

    Falcon Guides 2010; US$ 11.99

    Perfect for pack or pocket, this book breaks down its subject into the essential topics, providing practical and portable information useful in the field. more...

  • In the Hands of A Chefby Jody Adams; Ken Rivard

    HarperCollins 2011; US$ 27.99

    How do great chefs make their food taste better? Is it the ingredients they use? Their cooking techniques and equipment? That's part of the answer. But the real secret is that truly great chefs follow their instincts -- the kitchens in their heads. Now, in her first cookbook, Jody Adams, the award-winning chef/co-owner of Boston's Rialto, teaches... more...