Cooking Specific Foods
Featured Items
Pickles and Relishes: 150 Recipes from Apples to Zucchinis
Pickles and Relishes
150 Recipes from Apples to Zucchinis
Paperback      ISBN: 0882667440

These 150 quick-and-easy recipes turn bumper crops into mouthwatering pickles and relishes, using little or no salt. All techniques meet current USDA guidelines.

Salad Days: Recipes for Delicious Organic Salads and Dressings for Every Season
Salad Days
Recipes for Delicious Organic Salads and Dressings for Every Season
Paperback      ISBN: 0760340439

This book includes 150 recipes for creating delicious salads and dressings using organic, locally grown ingredients. Recipes include Apple and Roasted Beet Salad with Fruit, Nuts, Gorgonzola, and Watercress; Green Apple Sassy Slaw with Crisp Apple Maple Dressing; Pear and Grape Salad with Big Woods Blue Cheese and Concord Grapes; Pecan-Crusted Goat Cheese and Micro Greens with Crisp Apple Maple-Brushed Crostini; Chilled Moroccan Couscous Salad; Curry Chicken and Apricot Salad; Harvest Moon Salad; and many more. Sixty color photos and colorful illustrations from the author accompany the recipes. Sidebars and tips for green ways to prepare salads are included.

The Tofu Book: The New American Cuisine
The Tofu Book
The New American Cuisine
Paperback      ISBN: 0895294095

Tofu has long been at the fringes of acceptability as a food in America. The America palate just wasn't ready to completely embrace it--that is, until now. With a clear-cut mandate by the American public for less fat-saturated foods, America's love affair with tofu has just begun. Those cute little tubs of white bean curd can now be found in almost every major supermarket chain in the United States along with tofu-based ice cream, tofu burger mix, tofu franks, and tofu pizza.

Here, then, is the definitive book for people who want to use tofu in their everyday lives, but just don't know how. The Tofu Book: The New American Cuisine provides all the essential information you need to make tofu part of your balanced diet. Its highly illustrated text covers tofu's rich and celebrated past, explains why tofu is good for you, tells you how you to shop for and store tofu, and even how to make it at home. It also provides a wide range of recipes, including hundreds of delicious and nutritious ideas for breakfast, lunch, and dinner.

Written by John Paino, founder and president of Nasoya Foods, and Lisa Messinger, health columnist and author, The Tofu Book is the only guide you and your family will need to make that all important move to the wonderful world of tofu.
Fruit-Sweet and Sugar-Free: Prize-Winning Pies, Cakes, Pastries, Muffins, and Breads from the Ranch Kitchen Bakery
Fruit-Sweet and Sugar-Free
Prize-Winning Pies, Cakes, Pastries, Muffins, and Breads from the Ranch Kitchen Bakery
Paperback      ISBN: 0892814497

A professional pastry chef for twenty years, Janice Feuer has translated delicious, traditional American and French bakery and sweet favorites into healthier, sugar-free alternatives while maintaining the excellent taste, lightness, texture, and appearance one would expect in fine baked goods.
Everyday favorites to celebration specialties are included, from the classic American Beauty Apple Pie, Cranapplenut Muffins, and Cinnamon Swirl Raisin Bread to the rich, tempting Black Forest Torte, Stawberry Custard Cake, and Raspberry Cream Roll.

The author provides over 150 recipes for pies, cakes, muffins, breads, and pastries, sweetened only with natural, nationally-available fruit sweetener and prepared using unbleached whole wheat or rice flour and fresh fruits, berries, and nuts.

Many of the recipes have nondairy options and are low in cholesterol.

Clear directions explain the tips and techniques of professional chefs to guide both the novice and the serious cook to successful results guaranteed to please both the sweet-tooth and healthy conscience in us all
Ripe: The Search for the Perfect Tomato
Ripe
The Search for the Perfect Tomato
Hardcover      ISBN: 1582434263

Describes the history of tomatoes, their importance to cultures around the world, the plight of migrant laborers, and the journey of a typical tomato from field to table.



The Sriracha Cookbook: 50
The Sriracha Cookbook
50 "rooster Sauce" Recipes That Pack a Punch
Hardcover      ISBN: 1607740036
"This book is a perfect example that Sriracha tastes great on everything "
--David Chang, chef/owner of Momofuku

You've drizzled the addictively spicy chili sauce over your breakfast eggs, noodles, and French fries, but now it's time to take your Sriracha obsession to bold, new heights. Food writer and trained chef Randy Clemens presents 50 palate-expanding recipes that make the most of Sriracha's savory punch, such as: Spicy Ceviche, Honey-Sriracha Glazed Buffalo Wings, Bacon-Sriracha Cornbread, the Ultimate Sriracha Burger, Peach-Sriracha Sorbet, and more.

Named Bon App tit's Ingredient of the Year for 2010, the piquant pure of chili peppers is one of the few kitchen standbys adored by adventurous cooks of all stripes--from star chefs to college freshmen--who appreciate its vibrant, versatile balance of ketchup-like sweetness, garlicky pungency, and just the right amount of spice. Whether you're a die-hard fan or a recent convert to the revered "rooster sauce," you'll love adding heat, depth, and an intriguing Southeast Asian twist to your dishes beyond just a tableside squeeze.
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.

The Great Book of Couscous: Classic Cuisines of Morocco, Algeria and Tunisia
The Great Book of Couscous
Classic Cuisines of Morocco, Algeria and Tunisia
Hardcover      ISBN: 1556114206

An introduction to North African cuisine focuses on dishes that feature couscous, a form of steamed cracked wheat

Vegetables
Vegetables
Hardcover      ISBN: 0688146589

A collection of over 300 recipes using vegetables, with an encyclopaedic introduction covering topics such as vegetable varieties, uses, selection, preparation, and storage.

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
Flour Water Salt Yeast
The Fundamentals of Artisan Bread and Pizza
1st Edition    Hardcover      ISBN: 160774273x
NEW YORK TIMES BESTSELLER - From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.

There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure--it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.

In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.

Whether you're a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you're ready to take your baking to the next level, follow Forkish's step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.

Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza--it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.