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  • Field Guide to Herbs and Spicesby Aliza Green

    Quirk Books 2015; US$ 15.95

    Field Guide to Herbs & Spices  will forever change the way you cook. With this practical guide?including full-color photographs of more than 200 different herbs, spices, and spice mixtures?you?ll never again be intimidated or confused by the vast array of spices available.    Learn to discern the differences between the varieties of basil, the various... more...

  • A Girl and Her Greensby April Bloomfield; EdD. JJ Goode

    HarperCollins 2015; US$ 23.99

    From the chef, restaurant owner, and author of the critically lauded A Girl and Her Pig comes a beautiful, full-color cookbook that offers tantalizing seasonal recipes for a wide variety of vegetables, from summer standbys such as zucchini to earthy novelties like sunchokes. A Girl and Her Greens reflects the lighter side of the renowned chef... more...

  • A Girl and Her Greensby April Bloomfield; EdD. JJ Goode

    HarperCollins 2015; Not Available

    From the chef, restaurant owner, and author of the critically lauded A Girl and Her Pig comes a beautiful, full-color cookbook that offers tantalizing seasonal recipes for a wide variety of vegetables, from summer standbys such as zucchini to earthy novelties like sunchokes. A Girl and Her Greens reflects the lighter side of the renowned chef... more...

  • Weber's Burgers, Sausages & Moreby Jamie Purviance

    Octopus 2015; Not Available

    From the world's leading authority on grilling, Weber's Big Book of Burgers goes beyond the bun with over 80 inventive burger recipes, from the Four-Alarm Jalape?o Cheeseburgers to the Smoked Chicken Burgers with Bacon and Blue Cheese. Whether you're craving beef, pork, lamb, poultry or seafood, or want to go completely meatless, you're guaranteed... more...

  • Très Green, Très Clean, Très Chicby Rebecca Leffler

    The Experiment 2015; US$ 19.95

    Say Bonjour to Green Cuisine?it?s the new French way to be healthy, happy, and stylish, bien sûr ! No one does food and lifestyle like the French! That?s why the French approach to clean, green eating adds a dash of flair?or a drizzle of decadence?to even the humblest of fruits, veggies, and legumes. In this cheerful, charming cookbook, Rebecca... more...

  • Weber's Burgers, Sausages & Moreby Jamie Purviance

    Octopus 2015; Not Available

    From the world's leading authority on grilling, Weber's Big Book of Burgers goes beyond the bun with over 80 inventive burger recipes, from the Four-Alarm Jalape?o Cheeseburgers to the Smoked Chicken Burgers with Bacon and Blue Cheese. Whether you're craving beef, pork, lamb, poultry or seafood, or want to go completely meatless, you're guaranteed... more...

  • The Complete Book of Cheeseby Bob Brown

    The Floating Press 1955; US$ 6.95

    Bob Brown, after living thirty years in as many foreign lands and enjoying countless national cheeses at the source, returned to New York and summed them all up in this book. more...

  • My New Rootsby Sarah Britton

    Potter/TenSpeed/Harmony 2015; US$ 29.99

    ? My New Roots is beautiful proof that eating with nutrition in mind need not be a compromise. This is an unabashedly enthusiastic riff on the food-as-medicine approach to cooking and eating. Sarah?s playful and encouraging voice is infectious; you get the sense that she is waiting on the other side of each recipe to give you a high five.? ?Heidi... more...

  • Franklin Barbecueby Aaron Franklin; Jordan Mackay

    Potter/TenSpeed/Harmony 2015; US$ 29.99

    ?Aaron Franklin makes the finest barbecue I?ve ever had, barbecue worth waiting for. His work and his words express a truly rare level of commitment and expertise. With Franklin Barbecue , he shares it all?in a book that, fortunately, you don?t have to wait for.? ? Anthony Bourdain  ?I used to think Aaron Franklin was a genius: There was his rise... more...

  • Chinatown Kitchenby Lizzie Mabbott

    Octopus 2015; Not Available

    Southeast Asian food is more popular than ever before, but what ARE all those mysterious ingredients in the southeastern section of the supermarket - or, even more so, in your nearest Southeast Asian market? Lizzie Mabbott identifies key ingredients, explains the differences between the 77 types of noodles (not counting "Pot") and tells you how to... more...