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Most popular at the top

  • The Complete Idiot's Guide to Homemade Ice Creamby Dick Warren; Bobbi Dempsey

    DK Publishing 2006; US$ 15.95

    Homemade ice-cream has a special taste that money can't buy, and it is a family activity and summer tradition in many homes. But for the novice, homemade ice cream isn't as simple as it seems, and even families that have been making it fdor years look for new recipes and ideas to challenge their skills and delight their taste buds. More than two hundred... more...

  • Modern Spiceby Monica Bhide; Mark Bittman

    Simon & Schuster 2009; US$ 25.00

    Born in New Delhi, raised in the Middle East, and living in Washington, D.C., acclaimed food writer Monica Bhide is the perfect representative of the new generation of Indian American cooks who have taken traditional dishes, painstakingly prepared by their Indian mothers and grandmothers, and updated them for modern American lifestyles and tastes.... more...

  • The Allinson Vegetarian Cookery Bookby Thomas R. Allinson

    The Floating Press 1915; US$ 5.99

    This book is written with the object of laying before the public a cookery book which will be useful not only to vegetarians, but also to flesh eaters, who are often at a loss for recipes for non-flesh dishes. Nowadays most people admit that "too much meat is eaten"; but when the housewife tries to put before her family or friends a meal... more...

  • A to Z World Food & Recipesby Sibylla Putzi

    World Trade Press 2008; US$ 38.00

    A to Z World Food & Recipes is an encyclopedia showcasing the native cuisine of 175 countries worldwide. Classic recipes for appetizers, soups, salads, main dishes, side dishes, desserts and beverages are featured. Each recipe includes a description of th more...

  • Emeril 20-40-60by Emeril Lagasse

    HarperCollins 2009; US$ 20.99

    Long day at the office? In a hurry to get the kids to soccer practice? Hungry for more than just a sandwich? With Emeril 20-40-60 , even if you're short on time, you don't have to sacrifice getting a freshly prepared, satisfying meal on the table. Divided into three sections, this brand-new cookbook is Emeril's first ever to organize mouthwatering... more...

  • Beat Until Stiffby Claire M. Johnson

    ReadHowYouWant 2009; US$ 9.99

    Experienced pastry chef Johnson whips up an insider's look at San Francisco's cut-throat restaurant trade. Cranky Mary Ryan has sunk a lot of time and talent into the in-vogue American Fare, the town's hottest spot, while grieving over her broken marriage. At work very early one morning, she steps on a laundry bag stuffed with the dead... more...

  • Picture Yourself Cooking with Your Kidsby Beth Sheresh

    Course Technology PTR 2008; US$ 19.99

    Picture yourself in the kitchen with your family, taking pleasure in the everyday fun of good, healthful food, prepared by hand.P icture Yourself Cooking with Your Kids shows parents andchildren how to prepare tasty and nutritious food from scratch that they can share and enjoy with family and friends. Designed to involve children in all aspects of... more...

  • Knife Skillsby Marcus Wareing; Shaun Hill; Charlie Trotter; Lyn Hall

    DK Publishing 2008; US$ 20.00

    Written by three Michelin-starred chefs: Charlie Trotter, Marcus Wareing, and Shaun Hill, this book covers every cutting technique?chopping, slicing, dicing, carving, filleting?for every relevant ingredient: meat, fish, shellfish, vegetables, herbs, and fruit. more...

  • Hugh Johnson's Pocket Encyclopedia of Wine 2001by Hugh Johnson

    Touchstone 2010; US$ 13.95

    An indispensable tool of the wine enthusiast, Hugh Johnson's Pocket Encyclo- pedia of Wine 2001 is thoroughly revised to provide the most up-to-date information. This 24th edition of the world's bestselling wine book gives expert help in choosing a wine for every occasion and every budget. With current information on more than 6,000 wines, growers,... more...

  • Chef's Storyby Dorothy Hamilton; Patric Kuh

    HarperCollins 2009; US$ 13.99

    Twenty-seven extraordinary chefs tell the personal stories behind their culinary triumphs. Over the past decade, our culture's interest in the world's great chefs has grown phenomenally. Once known to only the most dedicated gourmets, these supremely talented men and women have become high-profile stars with restaurants as their stages?masterful... more...