Food and Cooking
Featured Items
Whole Food Facts: The Complete Reference Guide
Whole Food Facts
The Complete Reference Guide
Paperback      ISBN: 089281635x

This easy-to-read compendium is an indispensable guide to meal planning, cooking, and shopping for both the beginner and the experienced whole food cook. From amazake and arugula to shiitake and teff, Evelyn Roehl offers the most up-to-date information on buying and cooking with whole foods. The familiar as well as the exotic in fruits and vegetables, dairy products, grains and legumes, oils, and sweeteners are discussed in detail in this A-Z reference guide no kitchen should be without.
Updated and enlarged edition.

With more natural foods and organic produce in supermarkets, the new USDA Food Pyramid Guide, and recently published information on the value of nutrients and specialty diets, more health-conscious consumers are seeking information on selecting, preparing, and storing whole foods.

The author provides comprehensive nutritional charts and a complete discussion of diets, including vegetarian, macrobiotic, and the new USDA-recommended diet.

A special chapter on nutrients answers the frequently-asked questions What is it?, How do I use it?, How nutritious is it?, and Where does it come from?.
Greek Vegetarian Cooking
Greek Vegetarian Cooking
Paperback      ISBN: 0892813407

These colorful dishes from the eastern shores of the Mediterranean make up an exciting selection of vegetarian recipes. Dips, soups, raw and cooked salads, main courses, and desserts are all easily achieved with readily available ingredients. Delectable dishes such as Squash Blossoms, Dolmades, Moussaka, and Exotic Fruit Salad add zest and variety to vegetarian fare.

The author, herself a native of Greece, offers ideas for gluten- and dairy-free cooking as well as tips for the proper presentation and balance of Greek cuisine.
New York Times Cookbook
New York Times Cookbook
Hardcover      ISBN: 0060160101

Since it was first published in 1961, The New York Times Cook Book, a standard work for gourmet home cooks, has sold nearly three million copies in all editions and continues to sell strongly each year. All the nearly fifteen hundred recipes in the book have been reviewed, revised, and updated, and approximately 40 percent have been replaced.

Emphasizing the timeless nature of this collection, Craig Claiborne has included new recipes using fresh herbs and food processor techniques. He has also added more Chinese, Indian, and foreign recipes and more recipes for pasta, rice, and grains. Additional fish recipes, new salads and bread recipes, and an exceptional chili dish enhance this edition, which contains traditional American recipes and selected recipes from twenty countries. All the recipes are clearly presented and suitable for many different occasions, ranging from a wide variety of family meals to the most formal dinner party. The author also covers sauces and salad dressings, relishes, and preserves. And there are countless old favorites and those wonderful desserts.

Complete with essential cross-referencing, a table of equivalents and conversions, and an index, the revised edition of The New York Times Cook Book is a superb new cookbook to give, to own, and to use for years to come.

Twelve Months of Monastery Soups: International Favorites
Twelve Months of Monastery Soups
International Favorites
Hardcover      ISBN: 0892439319

Soups have always held a very prominent place in the daily fare of monasteries. This collection of healthy recipes follows the orderly cycle of the 12 months of the year, features seasonally fresh produce, and includes basic recipes for stocks and sauces. Makes a great gift or addition to your cookbook collection.

Hardcover

New Vegetarian Cuisine: 250 Low-Fat Recipes for Superior Health: A Cookbook
New Vegetarian Cuisine: 250 Low-Fat Recipes for Superior Health
A Cookbook
Paperback      ISBN: 0875963145

Author Linda Rosensweig brings to this book a love for and knowledge of vegetarian cooking. As a graduate of the New York Restaurant School, she mastered the basics of good nutrition and creative recipe development. Her work as the food research and development manager for four years at Weight Watchers magazine and the associate food editor at Good Housekeeping let her fine-tune her training. The innovative recipes in New Vegetarian Cuisine will satisfy longtime, new and part-time vegetarians.

The Dean and DeLuca Cookbook
The Dean and DeLuca Cookbook
1st Edition    Paperback      ISBN: 0679770038

Accompanied by tips on adapting a variety of new and traditional ingredients to the needs of the modern kitchen, a collection of four hundred recipes emphasizes fresh, wholesome, and stylish foods

Cheese Primer
Cheese Primer
Paperback      ISBN: 0894807625

Steven Jenkins is our foremost cheese authority--in the words of The New York Times, a Broadway impresario whose hit is food. Now, after years of importing cheeses, scouring the cheese-producing areas of the world, and setting up cheese counters at gourmet food shops, he's decided to write it all down. Full of passion, knowledge, and an expert's considered opinions the cheese primer tells you everything you need to know about the hundreds of cheeses that have, in the last few years, become available in this country. Region-by-region, he covers all the major cheeses from France, Italy, Switzerland--the top tier of cheese-producing countries--plus the best of Britain, Ireland, Spain, the United States, Austria, Germany, and other countries. Along the way he tells how to pick out a healthy Pont l'Eveque; why to reconsider the noble Fontina for more than just cooking; how to avoid those factory-made chevres; why to seek out the sublime Vacherin Mont d'Or; and how to start exploring--Bleu de Bresse, Cabrales, Crottin de Chavignol, and so on. A complete primer, it includes information on the best ways to store and serve cheese, including which wines to serve alongside them; how to orchestrate a proper cheese course; and the unimportable cheeses to look up when abroad.

Napkin Folding: 44 Ways to Turn a Square of Linen into a Work of Art
Napkin Folding
44 Ways to Turn a Square of Linen into a Work of Art
Paperback      ISBN: 051756632x

With easy-to-follow instructions and step-by-step illustrations, "Napkin Folding" shows you how to create ingenious napkin fold for every tabletop occasion. Forty-four unique designs include:
- The Lily -- elegant when fanned out in a stemmed glass.
- The French Fold -- insert a place card or menu between the folds.
- The Palm Leaf -- perfect for showing off your napkin-ring collection.
- The Gondola -- ideal for serving breakfast or fruit.
James Ginders, who has a repertoire of more than 180 folds, rates each one by degree of difficulty, ranging from elementary to advanced, and also indicates which folds can be done with paper napkins as well as linen.
This handy practical guide will help you add that special finishing touch to your entertaining table.

Essentials of Classic Italian Cooking
Essentials of Classic Italian Cooking
1st Edition    Hardcover      ISBN: 039458404x
The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food.

Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan's most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise--from beginners to accomplished professionals--it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella's classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.

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