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  • The Splendid Table's How to Eat Supperby Lynne Rossetto Kasper; Sally Swift

    Potter/TenSpeed/Harmony 2010; US$ 35.00

    A fresh take on weeknight cooking from The Splendid Table's Lynne Rossetto Kasper and Sally Swift As loyal listeners know, Lynne and Sally share an unrelenting curiosity about everything to do with food. Their show, The Splendid Table, looks at the role food plays in our lives—inspiring us, making us laugh, nourishing us, and opening us up to... more...

  • Recipes from the Root Cellarby Andrea Chesman

    Storey Publishing, LLC 2010; US$ 1.99

    Sweet winter squashes, jewel-toned root vegetables, and hearty potatoes make local eating easy and delicious in the colder months of autumn and winter. Whether these vegetables are gathered straight from the garden, from a well-tended root cellar, or the market, their delectable flavors and nutritional benefits pack a powerful punch. With more than... more...

  • On Food and Cookingby Harold McGee

    Scribner 2007; US$ 40.00

    Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into... more...

  • 365 Easy One Dish Mealsby Natalie Haughton

    HarperCollins 2009; US$ 7.99

    A year's worth of simple, sumptuous recipes that are hassle free--minimizing cooking and clean-up; maximizing variety and appeal. Everything from hearty beef borscht to spicy Thai chicken noodles. more...

  • Complete Slow Cooker Cookbookby Wendy Louise

    Sourcebooks, Inc. 2008; US$ 10.99

    For experienced cooks and newcomers alike, The Complete Slow Cooker Cookbook is the perfect guide to the delicious world of family style, slow cooked crockery meals. more...

  • Sweet Magicby Michel Richard; Peter Kaminsky

    HarperCollins 2010; US$ 8.99

    From popular pastry chef Michel Richard, author of Happy in the Kitchen , comes Sweet Magic —a gorgeous, hand-illustrated primer of classic and innovative dessert recipes. Winner of multiple James Beard Awards and an acknowledged pastry genius whom Thomas Keller called “one of the great practitioners of the culinary arts in America” Michel Richard... more...

  • Michael Symon's Live to Cookby Michael Symon; Michael Ruhlman; Bobby Flay

    Potter/TenSpeed/Harmony 2010; US$ 35.00

    Hometown boy turned superstar, Michael Symon is one of the hottest food personalities in America. Hailing from Cleveland, Ohio, he is counted among the nation’s greatest chefs, having joined the ranks of Mario Batali, Bobby Flay, and Masaharu Morimoto as one of America’s Iron Chefs. At his core, though, he’s a midwestern guy with family roots in old-world... more...

  • College Cookingby Megan Carle; Jill Carle

    Potter/TenSpeed/Harmony 2011; US$ 19.99

    You have a midterm tomorrow and a fierce growl in your stomach. Your roommate just nabbed your last cup o' ramen. Do you: (A) Ignore your stomach and brew another pot of coffee? (B) Break out the PB&J? (C) Order pizza—again? (D) Make a quick trip to the grocery store? The answer's D, and College Cooking is the only study guide you'll need.Sisters Megan... more...

  • The Gourmet Slow Cooker: Volume IIby Lynn Alley; Leo Gong

    Potter/TenSpeed/Harmony 2011; US$ 18.99

    With its emphasis on quality ingredients, nuanced global flavors, and sumptuous presentation, the original GOURMET SLOW COOKER inspired discerning home cooks to dust off-and fall in love with-their slow cookers again. Back by popular demand, Lynn Alley serves a generous second helping of sophisticated yet easy-to-prepare slow-cooker recipes, this time... more...

  • The Modern Pantryby Anna Hansen

    Ebury Publishing 2011; US$ 36.65

    The Modern Pantry restaurant serves some of the most exciting food in London. Anna Hansen's flavour combinations are wholly original; her dishes combine the best of seasonal western ingredients with the freshness and spice of Asian and Pacific Rim cooking. In this, her first cookbook, Anna introduces the reader to his or her very own 'modern pantry',... more...