Food and Cooking
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A Taste of Cuba: Recipes from the Cuban-American Community
A Taste of Cuba
Recipes from the Cuban-American Community
Paperback      ISBN: 0452270898

It is said that Cuban food reflects the Cuban spirit--a hearty appetite for the sweetness and richness of life, and a respect for tradition spiced with the spark of adventure. Here are enticing spiced fish and seafood dishes: sweet, creamy flans; savory paella; warm, hearty black beans and rice; and tropical rum drinks. You'll find almost 200 recipes for appetizers, soups, salads, breads, entrees, vegetables, desserts, and drinks that celebrate the colorful cuisine of Cuba, bringing its flavorful, tropical tastes to your table. Cuban cooking honors the melding of Spanish, Portuguese, and indigenous Cuban culinary traditions in dishes that have become uniquely Cuban. There are many recipes for authentic Cuban specialties, such as pasteles (spiced meat patties), tostones (fried green plantains), churros (fried dough with sugar), and refreshing batidos (fruit milkshakes), as well as gourmet-style recipes for the contemporary Caribbean dishes found in Cuban restaurants. Included too, is an invaluable guide to finding uniquely Cuban ingredients, such as plantain, yucca, malaga, and calabaza.

A Taste of Cuba is flavorsome testimony to the ever-growing popularity of Cuban cuisine
The New Laurel's Kitchen: [a Cookbook]
The New Laurel's Kitchen
[a Cookbook]
Paperback      ISBN: 089815166x

The complete vegetarian cookbook and reference center for the whole-foods kitchen - over a million copies sold

The New Laurel's Kitchen is everything that made the first edition loved and trusted, with hundreds of new recipes and the latest nutritional information. The book contains more than 500 recipes, ideas, menus, and suggestions, each tested and perfected for satisfying, wholesome home cooking. Imaginative recipes use low-cost, easy-to-find foods, with dozens of ways to cut back on fat without losting flavor. There are specific sections on cooking for children, elders, pregnancy, and athletes. The New Laurel's Kitchen is the revolutionary food guide that makes good nutrition easy, and this classic is still relevant for today's generation of vegetarians and plant-based eaters.
The Juicing Book
The Juicing Book
Paperback      ISBN: 089529253x

Complete guide to using juices to maximize health and vitality. Offers up-to-date information on the value of juices in relation to the body's needs. Included are comprehensive charts, delicious recipes and instructions on using various juicing equipment.

True Thai: The Modern Art of Thai Cooking
True Thai
The Modern Art of Thai Cooking
Hardcover      ISBN: 0688099173

True Thai is one of those rare and important cookbooks where cuisine and culture meet. Food lovers will come away with layers of understanding, discovering the soul of a country where cuisine is a sacred art.

True Thai takes us from the jostling Bangkok streets and canals to countryside rice paddles and mango groves, from distant mountain villages to Thailand's stately Royal Palace, delivering True Thai taste in every sense of the word.

Victor Sodsook, a native Thai, chef/owner of Los Angeles's celebrated Siamese Princess restaurant, has written the authoritative Thai cookbook that American cooks have been waiting for. True Thai satisfies an increasing public interest in the seductive flavors of Thai cuisine, and a decreasing emphasis on high-fat, high-calorie red meats, eggs, and oils. The lively, easy-to-follow recipes are tailor-made for today's adventurous, aware cook.

Most of the tools and ingredients used in True Thai are probably already in your kitchen. And its wide-ranging glossary of ingredients will help you select the most flavorful spices and freshest produce, as well as the best brands of key Thai ingredients like coconut milk and fish sauce. Among True Thai's 250 recipes, you'll find the many Thai dishes that have already won over Americans, such as Crispy Sweet Rice Noodles (mee krob) and soothing, aromatic Chicken-Coconut Soup with Siamese Ginger and Lemon Grass (tom kha kai). Everything is here, from the deliciously spiced barbecued chickens found in Thai provinces to the elaborate and time honored cuisines served to Thailand's royal family, such as King Rama V's Fried Rice. Since Thailand teems with both fresh- and saltwater fish and shellfish, you'll find an abundance of healthful, provocative seafood dishes, such as Ayuthaya Haw Mok Talay, a scrumptious mousse of curried fish, shrimp, and crab, redolent with chili and coconut milk, grilled and served in fragrant banana leaves.

Surprisingly light preparations for meat include Fiery Grilled Beef Salad, a classic of Bangkok cafe cuisine, and mu kratiem phrik Thai, a simple stir-fry of pork medallions sizzling with garlic and black pepper. The Thai Vegetarian Cooking chapter is really a whole book unto itself, encompassing its own blend of curry pastes, soups, appetizers, entrees, and one-dish meals-all completely free of animal or fish products. The Thai Salads chapter showcases such recipes as Coconut, Lemon, and Ginger Salad or Grilled Lobster Salad with Green Mango that demonstrate the great variety and sensuousness of this branch of Thai cooking. Drinks and desserts include such ethereal treats as Rose-Petal Sorbet and the refreshingly herbaceous Lemon Grass Tea, wonderful either hot or cold. There's also a chapter that shows how to marry these newfound Thai tastes with classic American cooking, through such improvisations as Bangkok Burgers with Marinated, Grilled Onions and Spicy Thai Ketchup.

True Thai is more than a cookbook; it is a collection of grace notes exemplifying Thai cuisine's dedication to pleasing the senses. There's even a chapter on preparing Thai-style table decorations, many of them as edible as they are lovely.

True Thai's 250 recipes, each with helpful and fascinating notes, present Thai cuisine with simplicity and elegance. True That is the most authentic, authoritative, and accessible Thai cookbook ever printed in English.

Food in History
Food in History
Paperback      ISBN: 0517884046

An enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.

LA Varenne Pratique: The Complete Illustrated Cooking Course : Techniques, Ingredients, and Tools of Classic Modern Cuisine
LA Varenne Pratique
The Complete Illustrated Cooking Course : Techniques, Ingredients, and Tools of Classic Modern Cuisine
Hardcover      ISBN: 0517573830

Unprecedented in both scope and clarity, La Varenne Pratique is destined to become the essential culinary reference for both novice cook and expert. Written by the founder and director of Paris's prestigious La Varenne cooking school and compiled using La Varenne's extensive resources, the book brings together a practical understanding of cooking techniques, ingredients, and equipment in an unrivaled guide to classic modern cooking.
Here in one volume is the answer to every cooking question: how to make a hollandaise sauce (and why egg yolks will only absorb so much oil before the sauce self-destructs); the difference between entrecote and porterhouse; what marinades to use for lamb; which herbs will turn bitter if added at the beginning of a recipe; how to bone a chicken; the roasting times for venison, pheasant, and even squirrel; how to fillet a fiat fish; when to use a bain marie; and much more.
La Varenne Pratique is divided into 22 chapters, among them Meat and Charcuterie; Poultry and Game Birds; Milk, Cheese, and Eggs; Pastry and Cookies; Preserving, Stocks, and Soups; and Microwave Cooking. Each chapter offers an overview of the food discussed and then explains how to choose, prepare, store, cook, and present it. Recipes are included wherever an important cooking technique requires a specific example-they are carefully chosen not only to illustrate a particular dish but also to illuminate a way of cooking. In addition, La Varenne Pratique includes a guide to kitchen equipment and a glossary of culinary terms.
The photographic illustrations in La Varenne Pratique are beyond comparison. Throughout the book, techniques are clearly illustrated with specially commissioned step-by-step photo sequences that set new standards for culinary photography. Readers can actually see what texture a sauce should be, exactly where to make the first cut when boning a Chicken, what the "crust" on a clarifying broth will look like, and what larding a roast really entails.
There has never been a book like La Varenne Pratique. Comprehensive, authoritative, and eminently practical, it demands a place in the kitchen of every serious cook.

Mastering the Art of French Cooking, Volume 2: A Cookbook
Mastering the Art of French Cooking, Volume 2
A Cookbook
Paperback      ISBN: 0394721772
The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic step-by-step French recipes for home cooks.

Working from the principle that "mastering any art is a continuing process," Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery.

They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories--of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France.

From French bread to salted goose, from peasant rago ts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.
As They Were
As They Were
Paperback      ISBN: 0394713486

This marvelous collection of autobiographical essays by the celebrated, much-adored M.F.K. Fisher covers her life, family, food, and adventures.

Chez Panisse Menu Cookbook
Chez Panisse Menu Cookbook
Paperback      ISBN: 0679758186
"Chez Panisse is an extraordinary dining experience. . . . It is Alice Waters's brilliant gastronomic mind, her flair for cooking, and her almost revolutionary concept of menu planning that make Chez Panisse so exciting."--James Beard

Justly famed for the originality of its ever-changing menu and the range and virtuosity of its chef and owner, Alice Waters, Chez Panisse is known throughout the world as one of America's greatest restaurants. Dinner there is always an adventure--a different five-course meal is offered every night, and the restaurant has seldom repeated a meal since its opening in 1971. Alice Waters is a brilliant pioneer of a wholly original cuisine, at once elegant and earthy, classical and experimental, joyous in its celebration of the very finest and freshest ingredients.

In this spectacular book, Alice Waters collects 120 of Chez Panisse's best menus, its most inspired transformations of classic French dishes. The Chez Panisse Menu Cookbook is filled with dishes redolent of the savory bouquet of teh garden, the appealing aromas and roasty flavors of food cooked over the charcoal grill, and the delicate sweetness of fish fresh from the sea. There are menus here for different seasons of the year, for picnics and outdoor barbecues and other great occasions. Handsomely designed and illustrated by David Lance Goines, this is an indispensable addition to the shelf of every great cook and cookbook readers.

"A lovely book, wonderfully inventive, and the food is very pure."--Richard Olney
Diet for a Small Planet: The Book That Started a Revolution in the Way Americans Eat
Diet for a Small Planet
The Book That Started a Revolution in the Way Americans Eat
Paperback      ISBN: 0345373669
The book that started a revolution in the way Americans eat

The extraordinary book that taught America the social and personal significance of a new way of eating is still a complete guide for eating well in the twenty-first century.

Sharing her personal evolution and how this groundbreaking book changed her own life, world-renowned food expert Frances Moore Lapp offers an all-new, even more fascinating philosophy on changing yourself--and the world--by changing the way you eat.

The Diet for a Small Planet features:
- simple rules for a healthy diet
- streamlined, easy-to-use format
- food combinations that make delicious, protein-rich meals without meat
- indispensable kitchen hints--a comprehensive reference guide for planning and preparing meals and snacks
- hundreds of wonderful recipes