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SEARCH OUR INVENTORY OF THOUSANDS OF NEW & USED BOOKS
ALL USED BOOKS IN VERY GOOD TO EXCELLENT CONDITION -- MANY LIKE NEW!

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Irish Home Cooking (USED)

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Italian Food Artisans (USED)

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Balsamic vinegar, olive oil, mozzarella, Parmigiano-Reggiano, prosciutto, fresh pasta - these are the cornerstone ingredients of great Italian cooking. "Italian Food Artisans" celebrates the art and origins of these wonderful foods and many others. Profiling some of the finest food artisans working today, this beautifully photographed book takes readers on a journey through the countryside and villages of Italy - where tubs of purple and green olives await a cold pressing, capers are picked by hand, and paddled water wheels power millstones that grind the grain for bread. The featured food artisans reveal age-old secrets of their trades and offer up stories of a place where good food, lovingly prepared, is still a way of life. With over 50 simple and robust recipes that evoke the Italian countryside, "Italian Food Artisans" will entice and delight Italian food lovers everywhere.

Italian: The Essence of Mediterranean Cuisine (USED)

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Jacques Pepin: Fast Food My Way

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In Jacques Pépin Fast Food My Way, the man who taught millions of Americans how to cook shares the techniques he honed in the most famous kitchens of the world to show you how to create simple, special meals in minutes.

In this companion volume to his new series on public television, Jacques shows you how to create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Supreme of Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough for those weekday evenings when you have no time.

Fast food Jacques's way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions, but tastes brighter and fresher. With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You'll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests coming back for more, silky soups, and caramelized peaches made from canned peaches.

With Jacques Pépin Fast Food My Way at your side, the best food is always the simplest.

Jams and Preserves: Simple yet perfect recipes for making mouthwatering jams and preserves (USED)

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Japanese Dishes for Wine Lovers (USED)

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A new book that explains how to pair wine with modern Japanese food.

Much has been written about the pairing of food and wine but almost nothing that focuses on Japanese food. It could be because Japanese food is not commonly associated with wine but actually many of its flavors may be perfectly paired with red and white, dry and even sweet wines. Reflecting the increasing popularity of Japanese food in the West and the new interest in wine as an accompaniment to food in Japan, Japanese Dishes for Wine Lovers seeks to explain some simple ways to enjoy this non-traditional combination.

Pairing wine goes beyond matching red wine with meat and white wine with chicken. The right match depends on personal tastes and adherence to some general guidelines intended to enhance the aromas of both the wine and the food and to prevent a clashing of flavors. In Japanese Dishes for Wine Lovers, leading wine expert John Whelehan explains the elements of typical Japanese flavorings-soy sauce, ginger, sake, mirin, and sesame-as well as some of the more delicate flavors like raw fish and exotic mushrooms, and describes the best wine selections for each. He also gives descriptive recommendations for the best wines to savor with the 58 contemporary Japanese dishes created and presented in this book by best-selling cookbook author Machiko Chiba.

The dishes in this book are simple to make and represent the new wave of cookery in Japan today. Amond the 58 mouthwatering recipes are White Fish Simmered in Spicy Miso, Thin-Sliced Octopus with Citron-Flavored Sesame, Tuna Tataki with Wasabi, Beef with White Sesame and Sweet Sake, Grated Mountain Yam and Carrot, Daikon Radish Gyoza Dumplings, and Tiny Dried Fish and Pine Kernel Onigiri Rice Balls.

Beautifully illustrated and packed with innovative recipes, Japanese Dishes for Wine Lovers fills a much needed place in our understanding of how to enjoy wine with today's dynamic Japanese inspired menus.

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Jenny Craig's What Have you Got to Lose? (USED)

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The queen of the weight-loss business shares the secrets of her super-successful weight management program--a unique combination of diet, exercise, attitude adjustment, and recipes.
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Just Tacos (USED)

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100 original tacos recipes for choices galore. If you like tacos, you'll love Just Tacos - a culinary celebration of this street-food-turned-staple and a cookbook you just can't do without. Your hardest decision will be which of Shelley Wiseman's 100 enticing recipes to make first.

Food that's fun any time of day. For versatility, you can't beat the tasty taco. Stuffed with traditional fillings like beef, pork, or seafood, it's perfect for lunch or supper. Filled with bacon, eggs, beans, or cheese, it's a hearty eat-on-the-go breakfast. Size it down for sophisticated appetizers, or jazz it up for Taco Tuesday nights.

Enjoy the whole enchilada! Learn how to make traditional tacos - even your own tortillas - or get creative with what's in your pantry. And there's no need to look elsewhere for original salsas, authentic sauces, and fabulous drinks because there's a lot more here than just tacos!

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Katie Brown Entertains (USED)

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One of America's favorite doyennes of domesticity reveals her quick, easy, and affordable secrets to casual entertaining.

The host of A&E's All Year Round with Katie Brown invites you to 16 of her favorite parties and occasions. From a Texan Fourth of July to a homespun family Christmas, from a book club dinner to a beach party, Katie Brown shares delicious recipes, inventive craft projects, and other secrets for successful get-togethers and parties.

With step-by-step instructions and color photographs throughout, Katie Brown Entertains covers every element of the event, including more than 125 party-pleasing recipes and 125 projects that add a hip yet homey touch to invitations, tabletops, place cards, and party favors.

Combing innovative tips and practical how-tos with Katie's personal anecdotes, Katie Brown Entertains takes the stress out of party planning and makes the formal art of celebration a relaxing and fun occasion.

Ken Haedrich's Country Baking; Simple Home Baking with Wholesome Grains and the Pick of the Harvest. (USED)

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Kids' Fun and Healthy Cookbook (USED)

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With more than 100 step-by-step recipes shown in full-color photographic detail, Kids' Fun and Healthy Cookbook will prove that healthy food can be fun! This cookbook is a lively collection of recipes for kids that encourages healthy eating and asks kids to consider what they eat and how it affects their bodies.

Featuring everything from pizzas and burgers to tofu kebabs and seafood salads, each dish in Kids' Fun and Healthy Cookbook has been developed by an award-winning food writer to both nourish the body and tempt the taste buds. Step-by-step photographs help junior chefs through each recipe, and food fact sections highlight specific ingredients and detail what makes them nutritious.

The recipes in this book will take kids through their day from start to finish. Make nourishing breakfasts like breakfast tortillas, fruit smoothies, and banana pancakes; create light meals like turkey burgers and minestrone; move on to main courses like chicken drumsticks and pesto pasta; and top it all off with desserts like tropical yogurt ice, apple muffins, cherry pies, and sunflower seed rolls. A fact-filled introductory section introduces concepts like fruits and veggies, starches, proteins, and fats and sugars, while a handy glossary at the end clarifies all the terms and phrases kids need to know.

Get ready, get healthy, get cooking!

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La Vera cucina Italiana: The Fundamentals of Classic Italian Cooking (USED)

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In "La Vera Cucina Italiana," Donaldo Soviero shares his fifty years of professional experience and love for Italian cooking. Beginning, naturally, with the basics, in the first chapter he explains all the techniques integral to "la cucina italiana," from roasting to frying to seasoning, giving his secrets for excellent results.
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Lady and Sons: Just Desserts (USED)

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As Paula Deen will tell y'all, there's just no satisfying way to finish a delicious meal without a scrumptious, mouthwatering dessert!

In this beautiful hardcover edition of The Lady & Sons Just Desserts, Paula--author, restaurateur, and Food Network star--devotes her trademark southern charm to a tempting collection of more than 120 delightful recipes, guaranteed to indulge any sweet tooth. Whether you're baking for the holidays or an after-dinner treat, there are crowd-pleasers here for any occasion.

These are the classic down-home recipes that have made Paula beloved to her fans everywhere, from her signature Gooey Butter Cake and Key Lime Grits Pie to Pecan Shortbread Bars, Hidden Mint Cookies, and Iron Skillet Brownies. Whether you're whipping up an Old South Jelly Roll Cake for a weekday treat or baking the Apple Butter Pumpkin Pie or Christmas Nut Pie for a holiday celebration, these treats are as easy to create as they are to enjoy. The Basic 1-2-3-4 Cake--in coconut (Jamie's favorite), caramel (Bobby's favorite), or chocolate--makes a wonderful birthday surprise, and the Tennessee Banana-Black Walnut Cake with Caramel Frosting is a southern favorite sure to become one of yours as well. There is also a wide array of cookies, bars, and candy, including Savannah Cheesecake Cookies, Orange Brownies, Chocolate Brickle, and Creamy Caramels. Even the most time-pressed cook will find it a snap to create these from-scratch recipes, using Paula's tips for reliable convenience ingredients and time-tested shortcuts that will impress and delight family and friends.

Filled with warm baking memories and family stories, The Lady & Sons Just Desserts is already a kitchen classic. There are also helpful baking tips for measuring ingredients, storing leftovers, and even cutting a few calories, as well as tasty flavor variations and unique serving suggestions throughout. So bring the folks together to create your own memorable meals and occasions and remember to save room for dessert!

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Let's Cook: Sesame Street

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A new collection of 50 healthful, fun recipes for parents and children ages 2 to 5 from "celebrity chefs" Elmo, Cookie Monster, Grover, and the beloved Sesame Street gang

Sesame Street has been entertaining and educating young children and their parents for 45 years with its irresistible, brightly colored "monsters." In recent years, Elmo, Cookie Monster, and the gang have appeared with chefs and on TV to teach kids about healthy eating. Studies have even shown that Elmo helps kids like broccoli. In April 2014, Michelle Obama announced a national "Eat Brighter" campaign that will feature Sesame Street characters on food labels.

Sesame Street Let's Cook! furthers this new effort in cookbook form. It features a visual "ABCs of Healthy Foods," plus 50 simple, healthful recipes for breakfasts, main meals, and snacks. There's a color photo for every recipe, Kids! steps, nutrition tips, and clever sidebars that teach young children ages 2 to 5 skills such as counting, matching, learning the alphabet, and more. This is a fun, practical book to help parents and their kids make simple meals, enjoy time together in the kitchen, and learn about healthy eating.

Light Desserts (USED)

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Liquid Kitchen (USED)

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Living and Eating (USED)

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As one of the world's foremost proponents of minimalism, British architect John Pawson has spent his life trying to distill the world into its essentials. In his first cookbook, Pawson brings this philosophy of simplicity to the kitchen.
In Living & Eating, using methods similar to those he brings to structural design, John Pawson creates simple menus that underscore the unique character of each ingredient. Beginning with a sound foundation, Pawson advises us on the cornerstones of quality in food. In the recipes that follow, he emphasizes the strengths of particular ingredients. The simple poached egg, for example, relies on nothing more than fresh eggs, boiling water, and a splash of vinegar to attain its perfect degree of richness. A more complex dish, such as Lemon Risotto, blends the robust flavors of citrus zest, aged cheeses, and savory broth into a creamy mixture in which each element is maximized.
The color photographs that illustrate the book were taken in Pawson's elegantly spare London townhouse and demonstrate perfectly his vision of uncluttered luxury. Separated into two main parts, Living & Eating covers both cooking and home design.
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Lobster at Home (USED)

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With its vibrant color, its delicate and luscious flavor and its excellent nutritional value, it's no wonder that lobster is such a favorite. Yet for all its specialness, lobster is actually an affordable luxury when made at home. And as a food, the meat in a one-pound lobster has only 98 calories, 13 milligrams of cholesterol (less than the same amount of skinless chicken) and is high in the Omega-3 acids known to help reduce cholesterol levels.

More than five years in preparation, "Lobster at Home" will teach anyone, from the most inexperienced novice to the seasoned professional, to master the art of cooking lobster. Written clearly and with care for important detail, "Lobster at Home" goes far beyond any other seafood cookbook. It explains everything from how to choose just the right lobster for a delectable dinner to how to extract every last morsel of meat from a cooked lobster. A treasure trove of information, it also contains completely reliable chapters on lobster anatomy, the basic cooking techniques and the essential equipment. Recipes cover the full range of dishes: soups, chowders, stews, salads and sandwiches, as well as pot-pies, pastas, risottos and classic main courses, along with a special chapter on chefs' creations. Now you can easily turn out restaurant favorites such as Lobster Bisque, Baked Stuffed Lobster and Lobster Fra Diavolo right at home, and at a fraction of the cost.

Among this book's unique features:

a beautiful illustration showing how and when to select lobster, helping the cook know at a glance when hardshells and soft-shells are available, as well as the best prices

a handy chart giving cooking times for each size of lobster

a list of recommended sources for mail-ordering live lobsters

many recipes that call for the use of already-cooked lobster

From cover to cover, this is a book that welcomes all kinds of lobster lovers who have always wanted to cook lobster at home for family and friends.

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Lobster Rolls and Blueberry Pie: Three Generations of Recipes and Stories from Summers on the Coast of Maine (USED)

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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.

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Lollipop: Lip smacking Hard Candy Recipes

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Who says lollipops are just for kids?

Inside this fun, little gift book, you'll find twenty easy recipes for cocktail inspired lollipops. Kristina Maury, founder of Luxe Lollies, shares beautifully presented lollipops in an array of boozy flavors. Inside you'll discover tips and techniques to help you make your own delicious lollipops!

Enjoy amazing flavor combinations, such as:

-Jalapeno Margarita
-Mint Julep
-Chocolate Peppermint Martini
-Birthday Cake Shot
-Mojito

These candies are perfect for wine lovers, bridal showers, birthdays, and holiday parties.

Love Food's Ultimate Christmas; The Perfect Food, The Perfect Decorations, The Ultimate Christmas (USED)

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Lusty Limericks and Liscious Desserts

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Mable Hoffman's Crockery Cookery (USED)

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Macaroni and Cheese (USED)

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Magnolia Table

$29.99
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#1 New York Times Bestseller

Magnolia Table is infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple's new Waco restaurant, Magnolia Table.

Jo believes there's no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal. Magnolia Table includes 125 classic recipes--from breakfast, lunch, and dinner to small plates, snacks, and desserts--presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside Magnolia Table, you'll find recipes the whole family will enjoy, such as:

  • Chicken Pot Pie
  • Chocolate Chip Cookies
  • Asparagus and Fontina Quiche
  • Brussels Sprouts with Crispy Bacon, Toasted Pecans, and Balsamic Reduction
  • Peach Caprese
  • Overnight French Toast
  • White Cheddar Bisque
  • Fried Chicken with Sticky Poppy Seed Jam
  • Lemon Pie
  • Mac and Cheese
  • Full of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family.

    Maiking Fresh Bread (USED)

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    Mangia with Micheline

    $20.00
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    Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent (USED)

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    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.

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    Master Class at Johnson & Wales (USED)

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    Johnson & Wales University attracts students from all over the globe who come for a chance to train in their world-renowned culinary program. Now, here's a collection of recipes from their Master Class series running on public television. You'll find dishes representing a variety of international cuisines.

    Mediterranean Cooking: Step by Step Guide to Fabulous Regional Recipes and Traditions (USED)

    $12.99
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    Minnesota Homegrown Cookbook

    $19.99
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    With The Minnesota Homegrown Cookbook, you can recreate delicious local dishes, as prepared at some of the state's most beloved restaurants and cafes.

    Locally grown food can't be beat for flavor, nutrition, or beauty. From the Twin Cities to the North Shore and in between, many of Minnesota's best restaurants use locally grown produce and meats to create their finest dishes.

    The Minnesota Homegrown Cookbook celebrates the best of our state with 100 local recipes from the state's finest restaurants, cafes, and bed and breakfasts, using incredibly fresh ingredients from regional farmers, markets, and organic producers. Restaurant profiles will tempt those who want adventures on the road as well as in the kitchen?"you'll find yourself planning a trip to taste these inspired dishes.

    Local favorite recipes range from breakfast to dessert and include: Lois's Buttermilk Pancakes, Wild Mushroom-Tomato Bisque, Barbecue Bacon Elk Burger, and Norwegian Rommegrot Cream Pudding.

    The Minnesota Homegrown Cookbook is beautifully illustrated with full-color, full-page photographs of the finished dishes, the ingredients, Minnesota landscapes, and the chefs and producers themselves.

    This new edition is updated with 30% new material and restaurant information.

    "
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    Minnesota Table: Recipes for Savoring Local Food Throughout the Year

    $9.99
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    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!

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    Mix It Up (USED)

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    "Everyone who has a kitchen longs for an electric stand mixer," writes Jamee Ruth in Mix It Up!. "It is a sought-after icon -- a trophy that says, 'I'm a cook.'" But like a lot of icons, it's often more awesome than user-friendly. With 13 attachments available, many cooks confine themselves to mixing up cookie batters with the flat beater and calling it a day.
    Jamee Ruth, on the other hand, calls her mixer "the costar of my kitchen," and here she's written the essential cookbook for anyone who owns one. In more than 60 recipes you'll discover how to get the most out of this "multifunctional culinary hero," using it to make everything from Homemade Hot Dogs and Just-Ground Meat Loaf to a patisserie-quality Macadamia Crusted White Chocolate Cheesecake.
    Use the fruit and vegetable strainer and food grinder to make a sweet and tangy Ginger-Spiked Asian Pear Soup, and the rotor slicer and shredder for Shredded Egg Salad with Belgian Endive. For the easiest, freshest breads you'll ever make, use the grain mill in Blue Corn Bread, and Red Wheat Rolls with Puttanesca Relish.
    You'll never want to buy spaghetti again when you use the pasta maker in Basil Tagliatelle and Knockout Gnocchi. And bakers, especially, will appreciate knowing which attachments make to-die-for desserts, like Sugar Pun'kin Pie with Perfect Whipped Cream, and Rum Roasted Banana Bread Glazed with Foster Cream. In these and so many other delicious recipes offered here, you'll revel in taking the icon off its pedestal and making it work for you!
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    Mr Food: Meat Around the Table (USED)

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    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.
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    My Year in Meals and My Year in Cocktails (USED)

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    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!

    ***

    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.

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    Naomi's Home Companion; A Treasury of Favorite Recipes, Food for Thought and Kitchen Wit and Wisdom (USED)

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    Reflecting the long Judd family tradition of cooking for family and friends, Naomi's Home Companion features 75 recipes ranging from the simple, quick-to-fix meals she made when she was a single mom to the on-the-road cuisine she prepared while touring. Photos.
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    New Balanced Diet (USED)

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    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."
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    New Diabetic Cookbook (USED)

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    A cookbook for diabetes sufferers that allows them to prepare and share tasty meals with their families. The recipes use familiar ingedients and include nutritional facts useful to diabetics.

    New England Seashore Recipes and Rhyme

    $6.95
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    Nick Stellino's Passione: Pasta, Pizza, and Panini (USED)

    $9.99
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    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.

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    No fuss Diabetic Recipes

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    Simple
    * Healthy
    * Delicous.

    A Practical Cookbook for people with diabetes.

    You're cooking for just one or two. You're short on time and energy. You're tired of using family-sized recipes, wasting ingredients, and eating leftovers day after day. You want a cookbook you can rely on for great-tasting, easy-to-prepare recipes, without a lot of fuss.

    The innovative No-Fuss Diabetes Recipes for 1 or 2 serves up 125 delicious recipes in large print--most of which make one or two servings, use ten ingredients or less, and are simple to prepare. You'll enjoy sumptuous breakfasts, lunches, dinners, and desserts, including Gingerbread Pancakes, Grilled Turkey Breasts with Corn Salsa, Salmon Caesar Salad, Peppercorn Crusted Sirloin Steak, Vegetarian Taco Salads, Spinach and Feta Calzones, Pan-Seared Rosemary Lemon Chicken, and Cranberry-Apple Crisp.

    Each recipe features nutritional information, including carbohydrate choices. The authors also provide great menu ideas, shopping tips, and advice on how to stock your pantry.

    No-Fuss Diabetes Recipes for 1 or 2 features:
    * Easy-to-read large print.
    * Simple-to-prepare recipes with ten ingredients or less.
    * Low-fat, high-flavor cooking tips.
    * Recipes to fit your busy lifestyle.
    * Menu planning made simple.

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    Not Your Mother's Slow Cooker Cookbook

    $8.99
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    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.

    Now You're Cookin' Chocolate (USED)

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    Now You're Cookin' Quick & Delicious (USED)

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    Now You're Cookin' Starters (USED)

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    On the Side, Williams and Sonoma (USED)

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

    Over the Rainbeau (USED)

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    Paleo diet

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    Eat for better health and weight loss the Paleo way with this revised edition of the bestselling guide-over 100,000 copies sold to date!

    Healthy, delicious, and simple, the Paleo Diet is the diet we were designed to eat. If you want to lose weight-up to 75 pounds in six months-or if you want to attain optimal health, The Paleo Diet will work wonders. Dr. Loren Cordain demonstrates how, by eating your fill of satisfying and delicious lean meats and fish, fresh fruits, snacks, and non-starchy vegetables, you can lose weight and prevent and treat heart disease, cancer, osteoporosis, metabolic syndrome, and many other illnesses.

  • Breakthrough nutrition program based on eating the foods we were genetically designed to eat-lean meats and fish and other foods that made up the diet of our Paleolithic ancestors
  • This revised edition features new weight-loss material and recipes plus the latest information drawn from breaking Paleolithic research
  • Six weeks of Paleo meal plans to jumpstart a healthy and enjoyable new way of eating as well as dozens of recipes
  • This bestselling guide written by the world's leading expert on Paleolithic eating has been adopted as a bible of the CrossFit movement

    The Paleo Diet is the only diet proven by nature to fight disease, provide maximum energy, and keep you naturally thin, strong, and active-while enjoying every satisfying and delicious bite.

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    Paleo Diet for Athletes

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    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.

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    Paleo Planet

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    Becky Winkler's Paleo Planet is the first cookbook to take the paleo diet for a global spin, with recipes that represent the cuisines of East, South, and Southeast Asia, the Middle East and Europe, Latin America, the Caribbean, and of course the U.S.

    In 125 recipes, she proves just how creative and wide-ranging the tastes in paleo cooking can be. With the chicken chapter alone, Becky demonstrates this breadth and depth of flavors with Yu Hsiang Chicken and Eggplant, Indochinese Chile Chicken, Roast Chicken with Za'atar and Yogurt Sauce, Chiles Rellenos with Pepita-Avocado Crema, and Chicken Meatballs with Garlic-Kale Marinara. Beyond these and other main courses featuring meat and fish, there are chapters devoted to vibrantly flavored appetizers, soups, sides, and desserts.

    With a color photo accompanying every recipe, Paleo Planet is a beautiful book for all cooks, especially those who are looking to eat for better overall health. Above all, for followers of the paleo diet, it takes this style of cooking in exciting and brand new directions, transforming paleo into a truly global cuisine.