Cooking

Escape to the Maine seashore, an exquisite summer sanctuary where vacations stretch out forever during long, golden days and food is the stuff from which memories are made.

The summers that acclaimed chef Rebecca Charles and her family spent swimming in the Atlantic, scouring the beach for shells, and eating shore dinners inspired her to open the famed Greenwich Village restaurant Pearl Oyster Bar. In this heartwarming memoir, Rebecca combines more than seventy of her favorite recipes with captivating family stories.

Rebecca's adventurous granduncle Sam Goldsmith first took the family from the sweltering summer streets of Brooklyn to the exclusive seaside resort of Kennebunkport. But it was his sister-in-law Pearle Goldsmith, Pearl Oyster Bar's namesake and an opera singer with the Metropolitan and New York City operas, who fell in love with the rugged coast of Maine. Pearle passed this love on to her daughter, Eleanor, and her granddaughter, Rebecca.

Rebecca recounts her family's three-generation love affair with the small Yankee fishing village and shares the recipes that have New Yorkers waiting in line for hours to taste what food writer Ed Levine described as "the best lobster roll I have ever eaten."

Rebecca breathes new life into classic beach food. Whether re-creating an old-time clambake or grilling a whole pompano, she imparts the expertise that has made her one of the foremost seafood chefs in the country.

"Cookie recipes so tempting that it could add pounds just during the perusing. No matter how many cookbooks you have, this one is worth adding to your kitchen library."--"People"

"Maida Heatter is the Julia Child of desserts. [Her recipes] Never fail to delight."--"Newsweek"

As Maida says, "Cookies are love, the love of making them, and the love of sharing them." Jam-packed with over 200 recipes for scrumptious bar cookies, drop cookies, rolling-pin cookies, icebox cookies, crackers, brownies, biscotti, and more, this is Maida's absolutely biggest cookie book ever. Based on her first book to win a James Beard Award, it features everything from exquisitely simple Plain Old-Fashioned Sugar Cookies to Chocolate Chip Pillows, Pecan Squares American, and even her legendary Palm Beach Brownies.

For this companion volume to the award-winning Hot Sour Salty Sweet, Jeffrey Alford and Naomi Duguid travel west from Southeast Asia to that vast landmass the colonial British called the Indian Subcontinent. It includes not just India, but extends north to Pakistan, Bangladesh, and Nepal and as far south as Sri Lanka, the island nation so devastated by the recent tsunami. For people who love food and cooking, this vast region is a source of infinite variety and eye-opening flavors.

Home cooks discover the Tibetan-influenced food of Nepal, the Southeast Asian tastes of Sri Lanka, the central Asian grilled meats and clay-oven breads of the northwest frontier, the vegetarian cooking of the Hindus of southern India and of the Jain people of Gujarat. It was just twenty years ago that cooks began to understand the relationships between the multifaceted cuisines of the Mediterranean; now we can begin to do the same with the foods of the Subcontinent.

Take a guided tour through the locavore's delight that is the Land of 10,000 Lakes through travel stories, recipes, and menu ideas.

The Minnesota Table is a culinary travelogue that takes you through the seasons, around the state, and back to your table with menus, recipes, and pointers for preparing local foods. Travel along in spring, summer, fall, and winter as we hunt morels, pick blueberries, winnow wild rice, and come nose-to-nose with yaks, elk, and bison. Meet gardening nuns and artisan farmers who breathe color and warmth into the argument for sustainable agriculture. Try new twists on classic and regional recipes that take the pure flavors of fresh, local ingredients to new heights. Recipes include Grilled Rainbow Trout with Chive-lemon Pepper Butter, Wild Rice Dried Cranberry Salad with Clementine Vinaigrette, and Kale and Walnut Saute. Charming watercolors and lush color photographs illustrate the recipes and profiles and bring the culinary adventure to life!

Meat has always been a center-of-the-plate favorite, and who knows how to cook up sure-fire, no-fuss beef, lamb, pork and veal winners than Mr. Food. With over 125 recipes for chopped meat dishes, great soups and salads to round out any meal, this cookbook is sure to satisfy.

For the first time, #1 New York Times bestselling author Rachael Ray offers fans a glimpse into her own kitchen diary. From everyday meals to complicated culinary feats, Rachael reveals what she herself cooks for her family and friends for one whole year.

Ever wonder what Rachael Ray cooks when the cameras aren't rolling? Here she gives you an inside look into her kitchen for one full year. My Year in Meals offers intimate access to tasty dishes that will take you from breakfast to dinner. From the meals she whips up at a moment's notice to family feasts, and dishes inspired by her travels around the world, you can now enjoy twelve incredible months of Rachael's homemade favorites.

Need something to get you out of bed in the morning? Try the Almond Custard Brioche Toast or Eastern Egg Sandwiches with Bacon. Looking to fire up that backyard barbecue? Try the Baby Back Ribs with Bourbon BBQ sauce. For something simple that will knock your guests' socks off, try Rachael's Egg Tagliatelle with Truffle Butter and Butternut Squash Risotto. Rachael even shares her husband John Cusimano's amazing cocktail recipes, guaranteeing that you'll never reach for store-bought Margarita mix again. To top it off, Rachael includes personal stories behind many of the dishes and her own never-before-seen photos of these culinary creations. In no time at all, you'll feel like you've stepped into her home for a change!

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A year of delicious food is only enhanced by a selection of equally tasty cocktails, and Rachael's husband, John Cusimano, is no stranger to the cocktail shaker. Now he's sharing his secrets with you. Whether shaken or stirred, straight up or on the rocks, with a cherry or a twist, John's creations--like his Strawberry Velvet featuring honey liqueur, strawberries, and lime--are always fresh, fun, and certain to make any gathering more memorable. With plenty of options for every occasion and season, such as the Pomegranate Margarita, the Halloween Fizz, and the Nod to Nog, these fabulous concoctions are the perfect complement to Rachael's year of great eating.

Powerfood highlights a variety of innovative, healthy eating topics, emphasizing fitness, a slim physique, and general well-being. It is directed towards a young target group and takes an upbeat look at the latest trends in eating healthfully.Each title provides a quick introduction to the subject matter, then offers a wide range of recipes. A clearly defined goal, which can be achieved with minimal effort, gives these books their unique appeal.A short theory section in each book consists of a clear, concise presentation of the subject. For example, which nutritional substances are contained in our food and how do they work with our bodies? What exactly do the nutrients do for one's body? How can the nutrients found in food help one stay fit and healthy? The topics are based on the latest scientific findings, but are presented in a casual, easy-to-understand manner. The recipes are simple and highly effective, appealing to the palate as well as to the body, mind, and soul. In line with its young target group, the language used is easy-going, lively, and highly motivating.The books' design features color highlights, photographs, and tables to promote understanding. The photographs are modern, in line with the subject matter, and are selected for their fresh, strong colors.In a healthy body, alkaline and acid are properly balanced. Unhealthy eating, stress, and other factors can disturb this balance to make you feel weak and generally unwell. The New Balanced Diet provides simple, tasty recipes to counteract excessive acid in your body and help you to feel great."

With each new book, Nick Stellino reveals his love of good food and infuses each with the kind of zest for living that have become the hallmark of his television shows, personal appearances, and cookbooks. And this all-new collection is no exception. More than one hundred recipes celebrate the quintessential comfort foods that have enjoyed enduring and universal appeal.

But this is more than just a sampling of Italian classics. Nick's recipes for pizza, pasta and panini are imaginative and contemporary interpretations. Traditional pizzas are enlivened with unusual ingredients. Nick makes pasta-from-scratch as simple as 1-2-3. And the breads, for which Italy is famous, become works of art in Nick's hands -- but are often as easy as paint-by-number. And throughout the book Nick shares his own cooking secrets and those of the great chefs and cooks he has encountered in his journeys through Italy and America.

Nick Stellino's Passione speaks as much to the heart as it does to the taste buds. Nick draws on the rich culinary history of his native Italian and adds his own unique touches to create an entertaining and engaging book that is a joy to read as well as pleasure to use.

Fall in love with your slow cooker all over again.

You probably own a slow cooker - 80 percent of American households do. For more than thirty years, its unbeatable convenience and practicality have made it a staple of busy families, enabling anyone to return to a home-cooked meal at the end of a hectic day.

Beth Hensperger and Julie Kaufmann turned slow cooker recipes on their head with Not Your Mother's(R) Slow Cooker Cookbook, making it one of the best-selling slow cooker cookbooks of all time. Now, they're going global with this revised and updated edition that includes 50 new recipes from a variety of cuisines (Greek, Spanish, Thai, Chinese, Indian, Mexican, Middle Eastern, and more) plus an exciting new collection of ways to use any slow cooker to make pulled pork and other bbq-flavored dishes.

All your favorite, classic slow cooker recipes are still here, plus many more from international cuisines that bring flavor and adventure to any meal. There is also practical information on the different types of slow cookers, their latest accessories, and what sizes are best for what purposes. With over 350 recipes, this is the go-to guide for every home.

Su casa estara llena de deliciosos olores y sabores gracias a estas recetas faciles de seguir. --Art Smith, chef de Oprah Winfrey y autor best-seller

Una de las chefs preferidas de Estados Unidos da un giro saludable y emocionante a la mejor comida callejera de America Latina

El TACO. La AREPA. La EMPANADA. El TAMAL.
De las calles de Mexico y Venezuela a Ecuador, Puerto Rico y Cuba, estos platos vernaculos representan una caracteristica compartida por nuestras culturas latinas: el concepto de comida en un recipiente, de alimentos abrazados!
Deconstruyendo cada nuevo estilo de tacos en sus elementos, Lorena le muestra como crear cada una de las deliciosas capas que lo componen: desde la envoltura, pasando por el relleno y llegando a las coberturas, entre las que se cuentan ensaladas y salsas. Asi, dara usted un nuevo nombre y un acento latino al sureno Hoppin' John, cubrira los platanos mas dulces con las cebollas encurtidas mas acidas y aprendera como hacer acompanamientos extraordinarios como el cremoso maiz peruano gratinado, un sabroso succotash de tres tipos de frijoles y unas frituras de aguacate.
Estas recetas llenas de sabor estan pensadas para acompanarse unas a otras y para compartir, dependiendo de sus antojos o de la ocasion. Una vez que domine los elementos, las posibilidades de combinaciones seran infinitas y estara cocinando facilmente, comiendo y navegando sin esfuerzo a traves de un mundo nuevo y vertiginoso hecho de platillos latinos que encantaran a todo el mundo.

A breakthrough nutrition strategy for optimum athletic performance, weight loss and peak health based on the Stone Age diet humans were designed to eat.

Paleo-style diets are all the rage as fitness enthusiasts, including the booming nation of CrossFitters, have adopted high protein, low-processed-food diets to fuel their exercise. It all began with the publication of the book The Paleo Diet by renowned scientist Loren Cordain, Ph.D., who presented a breakthrough plan for weight loss and disease prevention without dieting or exercising. In 2005, Dr. Cordain joined with endurance coach Joe Friel to write The Paleo Diet for Athletes.

Now, the authors offer an updated and revised edition of The Paleo Diet for Athletes specifically targeting runners, triathletes, and other serious amateur athletes. Cordain and Friel show that by using the foods our bodies were designed to eat--protein, fruits and vegetables, healthy fats and even some saturated fats--anyone can achieve total-body fitness and dramatically improve the strength and cardiovascular efficiency. The Paleo Diet for Athletes gives specific guidelines for what to eat before, during and after a workout or competition along with simple, tasty recipes packed with power and wholesome ingredients.

Thoroughly revised and updated, this fifth edition of the "Parker's Wine Buyer's Guide" has been eagerly awaited by seasoned collectors and occasional drinkers alike. No one wants to waste his or her precious dollars on an unenjoyable bottle, and with Parker's advice in hand, no one ever will. Employing his famous 100-point rating system, Parker rates more than 8,000 wines from all the major wine-producing regions in the world -- including Austria for the first time ever. Each wine producer is evaluated separately, and Parker's independence allows him to be completely honest in his opinions. In addition, the book includes other essential information such as how to buy and store wine, how to spot a badly stored and abused bottle, and how to find the best wine values for under $10.

Step up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart.

Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life. Whether you're new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point. Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style.

There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics.

This definitive collection of barbecue expertise will leave you in no doubt why expert chefs and backyard cooks alike eat, live, and breathe barbecue.

Pitmaster features:

Specific tips and techniques for proper smoker operation--the cornerstone of all successful barbecue recipes--using Weber, Offset, Kamado, and other classic smoker styles

A backyard cooking chapter offering the basics of becoming a successful barbecue cook

Spotlights on specific regional barbecue styles, such as Texas, Kansas City, and the Carolinas, which set the stage for more advanced barbecue techniques and recipes, such as Butterfly Pork Butt Burnt Ends and Central Texas Beef Ribs

An exploration of new styles of barbecue developing in the North

Chris and Andy's secret competition barbecue recipes that have won them hundreds of awards

Regional side dishes, cocktails, and simple desserts

A guest pitmaster in each chapter who is an expert in their given region or style of barbecue cooking. Guest pitmasters include: Steve Raichlen (author and host of Project Smoke on PBS), Jake Jacobs, Sam Jones (Skylight Inn and Sam Jones Barbecue), Elizabeth Karmel (Carolina Cue To Go), Tuffy Stone (Q Barbecue), Rod Gray (eat bbq), John Lewis (Lewis Barbecue), Jamie Geer (owner of Jambo Pits) and Billy Durney (Hometown Bar-B-Que)

America's most respected cookware retailer, the world's largest book publisher, and renowned cooking authorities combine their talents to guide modern cooks.