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  • Cath Kidston Jam Jar Bookletby Cath Kidston

    Chronicle Books LLC 2012; US$ 6.99

    This handy booklet contains techniques and recipes from Cath Kitson to help you transform plain glass jars into pretty gifts. more...

  • Chez Panisse Fruitby Alice L. Waters

    HarperCollins 2014; US$ 21.99

    In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine -- quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could cook country French food with local ingredients and talk politics. As the restaurant's popularity grew, so did Alice's commitment to organic, locally... more...

  • Chickenby Catherine Phipps

    Ebury Publishing 2015; US$ 31.98

    Chicken tonight? Fried, flambéed, roasted, barbecued, smoked, stewed, grilled, put in a sandwich or made into soup ? the versatility of chicken knows no bounds and this book contains every recipe for chicken that you will ever need. From Double-crusted Chicken Pie, the Best Roast Chicken and Chicken Pâté to Baked Italian Meatballs, Confit Chicken,... more...

  • Chickenby Marcus Bean

    Watkins Media Ltd 2014; US$ 9.99

    Chicken is a superb meat. Tender and full of flavour, it is fantastically versatile, inexpensive and healthy. Few foods blend as well with different ingredients and flavourings as chicken does. And the humble bird is having a renaissance as the cost of beef, lamb and pork soars. We?ve all grown up with the iconic roast chicken and much-loved dishes... more...

  • Chicken and Eggby Janice Cole; Alex Farnum

    Chronicle Books LLC 2011; US$ 19.99

    Chicken coops have never been so chic! From organic gardens in parking lots to rooftop beekeeping, the appeal of urban homesteading is widespread. Chicken and Egg tells the story of veteran food writer Janice Cole, who, like so many other urbanites, took up the revolutionary hobby of raising chickens at home. From picking out the perfect coop to... more...

  • Ching?s Chinese Food in Minutesby Ching-He Huang

    HarperCollins Publishers 2009; US$ 17.95

    If you're hungry for good food but short on time you'll love Ching's quick and easy Chinese recipes. The bestselling author is the master of fresh flavours and simple ingredients and her collection of all-time favourites and exciting new dishes are a delight to cook and share. Why order a take-away when you can deliver your own in minutes? more...

  • Chipotleby Dave Dewitt; Chuck Evans

    Potter/TenSpeed/Harmony 2012; US$ 5.95

    Get acquainted with one of the most distinctive flavors the chile world has to offer: the smoky chipotle. This die-cut little book offers approximately thirty recipes, from the basics (Guacamole con Chipotle) to the unexpected (Chipotle Hot Wings). Interested in smoking your own chipotles? In THE PEPPER PANTRY: CHIPOTLES you'll learn what kind of wood... more...

  • Chocolateby Mort Rosenblum

    Farrar, Straus and Giroux 2006; US$ 21.99

    A delectable journey into the world of chocolate--from manufacturing to marketing, French boutiques to American multinationals--by the award-winning author of Olives . Science, over recent years, has confirmed what chocolate lovers have always known: the stuff is actually good for you. It's the Valentine's Day drug of choice, has more antioxidants... more...

  • Chocolateby Jennifer Donovan

    Osprey Publishing Ltd 2013; US$ 9.99

    Chocolate is made from the seeds of the tree Theobroma cacao, 'Theobroma' being the Greek word for 'food of the gods'. Delectably sweet, luxuriously soft and divinely smooth - if any ingredient could launch a thousand ships, it would be chocolate. From sauces and desserts to tarts, biscuits, cakes and drinks, chocolate's versatility is stunning. Whether... more...

  • Commander's Wild Sideby Ti Adelaide Martin; Tory McPhail

    HarperCollins 2009; US$ 15.99

    Dozens of dishes featuring wild game, fish, and fowl from one of america's favorite restaurants With legendary talent, the freshest ingredients possible, and a tradition of fun, Commander's Palace proves that great restaurants only get better with time. A New Orleans institution since 1880, the critically acclaimed restaurant has been the winner... more...