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  • How to Eatby Nigella Lawson

    Hyperion 2010; US$ 9.99

    Through her wildly popular television shows, her five bestselling cookbooks, her line of kitchenware, and her frequent media appearances, Nigella Lawson has emerged as one of the food world's most seductive personalities. How to Eat is the book that started it all--Nigella's signature, all-purposed cookbook, brimming with easygoing mealtime strategies... more...

  • 100 Recipes Every Woman Should Knowby Cindi Leive; The Editors of Glamour

    Hyperion 2011; US$ 11.99

    Once upon a time, there was an easy roast chicken recipe, handed down by a fashion editor at Glamour magazine to her assistant, who was in search of a dish to prepare for dinner with her boyfriend. She made the chicken. Her boyfriend loved it. He had seconds. And shortly thereafter, he proposed. But that's not all: Three more young women at the magazine... more...

  • Cooking with Amar'eby Amar'e Stoudemire; III Maxcel Hardy

    HarperCollins 2014; US$ 19.99

    An information-packed cooking guide filled with tempting recipes, co-written by New York Knicks? power forward Amar?e Stoudemire, and his charismatic, world-class chef Maxcel Hardy. New York Knicks captain Amar?e Stoudemire may be on fire when he?s on the court, but the nearly seven-foot-tall hoops star didn?t know the first thing about lighting... more...

  • The Elements of Tasteby Gray Kunz; Peter Kaminsky

    Little, Brown and Company 2008; US$ 53.56

    Gray Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is. They have identified 14 basic tastes in the chef's palate and offer recipes showing how to use these fundamental building blocks. more...

  • How to Roast a Lambby Michael Psilakis; Barbara Kafka

    Little, Brown and Company 2009; US$ 43.73

    A rising star in the food world, Michael Psilakis is co-owner of a growing empire of modern Mediterranean restaurants, and one of the most exciting young chefs in America today. In How to Roast a Lamb , the self-taught chef offers recipes from his restaurants and his home in this, his much-anticipated first cookbook.  Ten chapters provide colorful... more...

  • The Sweet Lifeby Kate Zuckerman; Tina Rupp

    Little, Brown and Company 2009; US$ 43.73

    Created by the award-winning pastry chef at New York City's renowned Chanterelle restaurant, this dessert cookbook offers delightful recipes for a plethora of sweet treats--from tarts and cakes to custards, souffls, and frozen desserts. 50 full-color photos. 15 line drawings. more...

  • How to Roast a Lambby Michael Psilakis; Barbara Kafka

    Little, Brown and Company 2009; Not Available

    A rising star in the food world, Michael Psilakis is co-owner of a growing empire of modern Mediterranean restaurants, and one of the most exciting young chefs in America today. In How to Roast a Lamb , the self-taught chef offers recipes from his restaurants and his home in this, his much-anticipated first cookbook.  Ten chapters provide colorful... more...

  • The Sweet Lifeby Kate Zuckerman; Tina Rupp

    Little, Brown and Company 2009; Not Available

    Created by the award-winning pastry chef at New York City's renowned Chanterelle restaurant, this dessert cookbook offers delightful recipes for a plethora of sweet treats--from tarts and cakes to custards, souffls, and frozen desserts. 50 full-color photos. 15 line drawings. more...

  • The Elements of Tasteby Gray Kunz; Peter Kaminsky

    Little, Brown and Company 2008; Not Available

    Gray Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is. They have identified 14 basic tastes in the chef's palate and offer recipes showing how to use these fundamental building blocks. more...

  • Better With Buttermilkby Lee Edwards Benning

    Henry Holt and Co. 2013; US$ 8.99

    A comprehensive buttermilk cookbook reveals the secrets of this low-fat, low-calorie ingredient used by Southern cooks in a delectable assortment of more than 275 tasty recipes. By the author of Oh, Fudge! more...