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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.

    Paleo Sweets (USED)

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    Paleo: Simple. Wholesome and Delicious Recipes for Healthy living (USED)

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    Part Time Paleo: How to Go Paleo Without Gong Crazy

    $7.99
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    This refreshing diet and nutrition book proves that going Paleo does not have to be a full-time job!

    Paleo is today's fastest-growing food trend, and while it has many benefits, getting started can be intimidating and confusing. In Part-Time Paleo, nutritionist and New York Times bestselling author Leanne Ely helps remove those obstacles as she teaches you how to:


    - Equip your kitchen for success
    - Stock your pantry, fridge, and freezer for quick and easy meals
    - Simplify your life with menu plans, grocery lists, and serving suggestions
    - Harness the magic of your slow cooker
    - Make dozens of delicious gluten-and dairy-free recipes
    Part-Time Paleo makes going Paleo fun, easy, and delicious.

    Pasta and Noodles (USED)

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    Pasta; Irresistible Recipes for Perfect Pasta (USED)

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    Paula Deen's Kitchen Wisdom and Recipe Journal (USED)

    $7.99
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    Hey there, y'all!

    My favorite recipes came direct from my momma and grandmommas. I just love goin' through all the recipe cards they passed on to me and readin' their handwritten notes; it makes me remember our good times in the kitchen, gathered round the table. Sometimes, though, I need a little remindin' when it comes to writin' down my own recipes and recollections, so I've put together this darlin' little journal to get me (and you) started recordin'. I know I never forget a meal, but I also know that Jamie and Bobby aren't always listenin' to what I'm tellin' 'em.

    So for you and the boys, I've included some tried-and-true recipes and some of my hard-learned tricks for gettin' out of culinary scrapes -- and Lord, honey, have there been a few. Whether it is a real disaster -- the boss and his wife are comin' over and the kitchen is full of smoke (no shame in servin' some takeout) -- or just an everyday bump in the road -- your husband didn't hear the buzzer, and the cake got a little dry in the oven (let some sugar water soak into those layers, and no one will know the difference) -- I've got your answer. Just get cookin' and let loose: nothin' makes memories like the smell of home-cooked meals. Jot down your ingredients and your musings, cut out a recipe card or two to share with friends, keep track of who came to dinner, who liked what, and who laughed the loudest; remember the good times and learn from the bad. Like I always say, there's not much in life you can't learn in the kitchen.

    Paula Deen

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    Perfect Preserves (USED)

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    From homemade jams and chutneys to smoked fish and more, this recipe book takes the guesswork and the intimidation out of preserving fruits, meats, and other foods. It gives easy, step-by-step explanations of eleven basic techniques, including drying, curing, salting, pickling, bottling, crystallizing, and freezing. It also includes more than eighty recipes, with master recipes and variations for making preserved foods, plus recipes for using these foods in everything from a Winter Fruit Compote (using dried apple rings) to a savory Squash Soup with Smoked Mussels.

    Perfect Puddings (USED)

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    Perla Meyers' Peasant Kitchen (USED)

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    Award-winning cookbook author Perla Meyers has collected many of the most cherished traditions of European country cuisine in a series of 200 simple, hearty dishes that can by easily prepared.

    Philadelphia Cream Cheese: Appetizers, Main Dishes, Cheesecakes and more (USED)

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    Pitmaster: Recipes, Techniques & Barbecue Wisdom

    $9.99
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    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)

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    Pizza: A Slice of American History

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    With liberty and pizza for all. There is no doubt that pizza is one of the most popular foods in the United States, cherished by everyone from your average family guy to the Leader of the free world. Americans reportedly eat a combined 350 slices every second! Although pizza has its origins overseas, it has come into full (ahem) flour here in the States. Pizza: A Slice of American History tells the story of how this beloved food became the apple of our collective eye--or, perhaps more precisely, the pepperoni of our pie. Pizza journalist Liz Barrett explores how it is that pizza came to and conquered North America and how it evolved into different forms across the continent. Each chapter investigates a different pie: Chicago's famous deep-dish, New Haven's white clam pie, California's health-conscious varieties, New York's Sicilian and Neapolitan, the various styles that have emerged in the Midwest, and many others. The components of each pie - crust, sauce, spices, and much more - are dissected and celebrated, and recipes from top pizzerias provide readers with the opportunity to make and sample the pies themselves. Illustrated throughout with modern and historical photographs, postcards, and memorabilia, Pizza: A Slice of American History is the most comprehensive and fun cultural history of pizza in the USA ever written.

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    Pork and Lamb, 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.

    Potatoes (USED)

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    Providence and Rhode Island Cookbook (USED)

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    Jonnycakes, gaggers, and stuffies are not typically found on restaurant menus. Chorizo, quahogs, and coffee cabinets are uncommon as well. In the diners, restaurants, and homes of Rhode Island, however, these foods are well known and part of a vibrant food subculture.
    With a population of barely one million people, Rhode Island has a surprising number of local dishes, food traditions, and culinary terms that are unique to the state. Author Linda Beaulieu explores the food of Rhode Island, especially in and around Providence, and discusses how such a small state can have so many big flavors.
    In "The Providence and Rhode Island Cookbook, the author shares recipes from talented chefs, family, and friends. These recipes highlight the bounty of native seafood and produce, as well as celebrate the ethnic mix of people and the characters who have populated the state over time.
    Find recipes for Buddy Cianci's Marinara Sauce or Linguine a la Nirope ("Nirope" stands for Nick, Ron, and Pete Cardi, local businessmen and owners of the Cardi furniture chain); make a Wimpy Skimpy (spinach pie); and discover why Rhode Island chowder is like none other.

    Quick and Easy Dump Dinners (USED)

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    Quick from Scratch Pasta Cookbook (USED)

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    From updates of traditional Italian, Asian, and American recipes to innovative combinations, these pasta dishes will delight and surprise. Try a quick version of that old favorite, macaroni and cheese. Or dig into boldly flavored Baked Ziti with Pesto; summery Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese; and refreshing Rotelle and Shrimp with Yogurt Dill Dressing. There's a handy pasta wheel for easy substitutions, indexes of seasonal and vegetarian pasta, and delectable ways to use leftovers. Wine suggestions, too!
    This...gives me more serving ideas than I thought possible...each dish is temptingly illustrated.--Jacques Pepin
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    Rachael Ray: 30 minute Meals 2 (USED)

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    Rachael pulls out all the stops in this best-selling collection of recipes. You'll find menus complete with mains, sides, and desserts, tailored for any occasion. Sections include: Make Your Own Take-Out, Monday Thru Friday Dinner Specials, Family-Style Suppers, Double-Duty Dinners, Passport Meals, Big Nights: Very Special Dinners, and Healthy Hunger Busters. Eating Healthy? Try a meat-free meal featuring Ravioli Vegetable Lasagna, Romaine Hearts with Lemon Chive Vinaigrette, and Fresh Oranges with Lime Sorbet. Have hard-to-please kids? We promise you they'll eat Meatball and Macaroni Soup, Grilled 4-Cheese Sandwiches and Chocolate-Dipped Bananas. Over 1.5 million sold!
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    Rachel Ray 30 Minute Meals: Get Togethers (USED)

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    Presents a series of simple, easy-to-prepare dishes for brunches, parties, date dinners, holidays, and picnics.
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    Reader's Digest The Vegetarian Cookbook (USED)

    $8.99
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    More than 150 irresistible vegetarian recipes--from light brunches to filling main courses and delectable desserts--and comprehensive nutritional information.

    Some people choose vegetarianism because they are concerned about the welfare of animals raised for meat and the environmental consequences of meat production. Some want more complete information about the origin of their food. Others simply feel better eating an exclusively vegetarian diet. Whatever the reason, The Vegetarian Cookbook is the answer. A fabulous cookbook and an invaluable reference guide all in one with more than 150 irresistible recipes--from light brunches to filling main courses and delectable desserts--and comprehensive nutritional information. The introduction is devoted to the health benefits and how-to-eat guide necessary for anyone interested in becoming a vegetarian or for tried-and-true non-meat eaters. Discover how to eat a variety of foods from complex carbohydrates such as grains and pasta, how to follow the World Health Organization's recommendation to eat five portions of fresh vegetables and fruit a day, how to get protein in your diet with dairy product and alternatives, and much more information for maintaining a healthy diet. The more than 150 tasty recipes from around the world have easy-to-follow instructions and inspiring full-color photo of every finished dish, such as: - Breakfast and Brunch: Spicy Scrambled Eggs on Toast or Corn Pancakes with Yogurt Sauce - Snacks and Starters: Cheese and Mushroom Pâté or Roasted Asparagus with Caramelized Shallot Dressing - Soup: Hot Moroccan Bean Soup or Creamy Avocado and Coconut Soup - Salads: Carrot and Ginger Salad or Grilled Vegetables Salad - On the Side: Stir-Fried Cabbage or Potato and Green Bean Curry - Main Course: Spiced Carrot and Chickpea Fritters, Black Bean Chili, or Mexican Vegetables and Cornmeal Pie - Pasta and Grains: Baked Rigatoni with Eggplant or Polenta with Rich Mushroom Sauce - Desserts: Spiced Seasonal Fruit Salad, Baked Almond Pears, or Hot Raspberry Soufflés Whether you have been vegetarian for years, are thinking about becoming vegetarian, or simply enjoy meat-free meals, this is the book you will turn to for its wealth of inspiration and information.

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    Real Paleo: Fast and Easy

    $9.99
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    The simple, satisfying and delicious way to eat paleo every day, no matter how busy you are

    Loren Cordain, Ph.D., creator of The Paleo Diet, understands that we live busy lives, but he also knows this is no reason to sacrifice good health; a great dinner that follows The Paleo Diet is only 30 minutes away with this innovative cookbook. The book has a range of speedy meals, from flash-roasted fish to microwave peach chutney for pork chops. There are soups, skillet meals, fresh dinner salads, and more. The 170 recipes and 70 color photos make dinner easy and appealing.

    The recipes use Paleo convenience foods, such as salt-free canned tomatoes and frozen vegetables, and draw on the techniques that Dr. Cordain and his family developed for their own busy lives. Also included is the Paleo Pantry, with recipes for Paleo condiments and spice blends to enliven meals throughout the week.

    Recipes, Roses and Rhyme

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    Red Hot Siracha: 50 Recipes that Will Kick Your Ass!

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    Can't get enough sriracha? Neither can we! With over 50 of the hottest, eye-watering recipes featuring everyone's favorite hot sauce, celebrity chef Melissa Petitto brings heat to a whole new level with Red Hot Sriracha.

    From Firehouse Beef Sliders and Pulled-Pork Tacos to Jalepeno Poppers and Cracklin' Candied Bacon, there's a fiery new sriracha-infused recipe for everyone. Breakfast, lunch, dinner, appetizers, drinks, and, yes, even sriracha desserts are covered here. Only true devotees will want to indulge in the Dillish Thriller Shot and Sizzling Chili and Lime Donuts.

    Will these recipes kick your ass? Absolutely. But you can take the heat!

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    Resistance Cookbook Nasty Women and Bad Hombres in the Kitchen

    $21.95
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    Served with a generous helping of humor and seasoned with personal anecdotes, The Resistance Cookbook: Nasty Women and Bad Hombres in the Kitchen gives readers a chance to reflect on the political and cultural changes of the past year, while enjoying such dishes as Comey Testimony Minestrone, Conspiracy Cake with Indictment Icing, and Impeach Mint Mojitos.

    The Resistance Cookbook: Nasty Women and Bad Hombres in the Kitchen, edited by Joan Berglund and Pamela Lowell, features 100 recipes contributed by members of Action Together Massachusetts (ATMA), the state-wide social and political action organization born out of the results of the 2016 Presidential election.

    All proceeds from The Resistance Cookbook go directly towards ATMA's work to support and empower activists who on the front lines of the Resistance every day. Join in cooking up resistance today!

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    Restaurant Favorites at Home (USED)

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    Would you like to cook restaurant recipes at home? Have you ever been tempted to make a restaurant recipe only to be disappointed by the results? The editors of Cook's Illustrated set out to find out how to make restaurant cooking at home a reality. After collecting together hundreds of recipes they selected 150 recipes that excited them most and spent thousands of hours in their test kitchen making those recipes work. They trimmed each recipe to its essentials without compromising on flavour or visual appeal. Restaurants usually prepare huge batches of food, so the recipes were reworked to serve 4 rather than 40. As a result, Restaurant Favourites at Home offers tried and tested recipes for starters, soups, salads, main courses, side dishes and desserts as well as the usual wealth of tips, tastings and equipment tests that are so much a part of all the Cook's Illustrated recipe books.

    Rhode Island Kitchens (USED)

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    Rice; from Perfect Paella to Sensational Sushi (USED)

    $9.99
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    Salads (USED)

    $4.99
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    Salads: Appetizers, Entrees & Sides (USED)

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    -Elsa Petersen-Schepelern is a talented food writer with many titles to her credit, including Salsas, Dips, and Relishes, Meal in a Bowl, and Work.
    -Recipes for 30 quick and delicious salads that can accompany a meal, or be a meal in itself
    -Stunning photographs by Peter Cassidy focus on the creative flavor combinations with a healthful base of greens and vegetables
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    Sandwiches (USED)

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    Traditional recipes and internationally inspired ideas for one of the most compact, relaxed forms full meals come in.
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    Savoring France (USED)

    $19.99
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    For cooks who love to read -- for travelers who love to eat -- here is an unforgettable odyssey through the world's legendary culinary capitals. Each book includes 145 recipes and full-color photos throughout.
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    Savoring Meat and Poultry (USED)

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    The very best recipes from the highly acclaimed Williams-Sonoma Savoring series, collected in new volumes. Offering more than 125 globel-spanning recipes and striking photography, Savoring Meat and Poultry reveals the very best of meat and poultry cooking. You'll discover a bounty of delectable dishes, from American barbecue to classic French charcuterie, from spicy Malaysian curries and rich Mexican moles to garlic-laced Spanish stews and succulent Tuscan roasts.

    Secret Ingredients (USED)

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    A brilliant chef, famous for his unusual combinations, offers a new philosophy of taste for the home cook. Here are nearly 200 extraordinary recipes including Michael Roberts's signature dishes.
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    Secret Recipes (USED)

    $15.99
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    How do you catch lightning in a measuring cup?

    Dominique Ansel is the creator of the Cronut(TM), the croissant-doughnut hybrid that has taken the world by storm. But he's no one-hit wonder. Classically trained in Paris, responsible for a four-star kitchen in New York, and now the proprietor of New York's highest rated bakery, Ansel has become a modern-day Willy Wonka: the creator of wildly creative, extraordinarily delicious, and unbelievably popular desserts.

    Now, in his hotly anticipated debut cookbook, Ansel shares the secret to transforming the most humble ingredients into the most extraordinary, tempting, and satisfying pastries imaginable. Dominique Ansel: The Secret Recipes reveals the stories and recipes behind his most sought-after creations and teaches lovers of dessert everywhere how to make magic in their own kitchens.

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    Shellfish, Williams and Sonoma (USED)

    $9.99
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    A must have collection for the kitchen of the '90s. America's most respected cookware retailer, the world's largest book publisher, and renowned cooking authorities combine their talents to inspire and guide modern cooks. Stunning color photo of each dish.

    Simmering the Sea; Diversifying Cookery to Sustain Our Fisheries

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    Simple But Perfect Salads; The Taste of Summer All Year Round (USED)

    $12.99
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    Simply Delicious Winning Points Cookbook (USED)

    $7.99
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    Here's a cookbook that can help you write your own success story!

    For years, Weight Watchers has been helping people around the world lose weight and maintain healthy lifestyles. With Simply Delicious, they've even done the hardest part for you: finding healthy, delicious foods to eat. Follow their mouth-watering, easy recipes and you'll have a blueprint for an eating plan that fits within the renowned Weight Watchers Winning Points program.

    With chapters devoted to the way you and your family eat today, Simply Delicious will give you entrees, side dishes, and desserts that really satisfy. Even better, each recipe is eight points or less per serving and contains nutritional information. Many recipes take a mere twenty minutes to prepare. Simply Delicious also includes easy tips and substitutions to make sure these recipes fit into your busy schedule. Inside you'll find tasty treats such as:

    -Asian Sesame Noodles

    -Oven Roasted Salade Niçoise

    -Banana Raisin Bread Pudding

    -Chicken & Broccoli Pizza

    -Beef Tenderloin and Arugula Toasts

    -Mediterranean Roast Chicken

    ...and many, many more delicious recipes!

    Six Ingredients or Less: light and healthy cooking (USED)

    $3.99
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    So Easy Slow Cooker

    $4.99
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  • More than 200 hearty recipes for main dishes, poultry and fish, meatless favorites, scrumptious soups and sandwiches, super side dishes, and fabulous party foods.
  • More than 100 mouthwatering color photos.
  • Basics chapter full of tips on using your slow cooker.
  • Plenty of recipes to round out your slow cooked meal: salads, quick dinner breads, sides, and quick desserts.
  • Complete nutrition information with every recipe.
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    Some Like it Hot: Spicy Favorites from the World's Hot Zones

    $7.99
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    300 spicy recipes from some of the most flavorful and piquant cuisines.
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    Soup, Williams and Sonoma (USED)

    $9.99
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    Soup is the original comfort food. After all, what could be more satisfying than a purée of butternut squash topped with a dollop of cream? But soup can be refreshing as well--think of a medley of spring vegetables simmered with fresh herbs.

    Williams-Sonoma Collection Soup offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you'll find inspiring soups designed to fit any occasion at any time of year--from a quick and simple meal to an enjoyable lunch in the garden. This beautifully photographed, full-color recipe collection will become an essential addition to your kitchen bookshelf.

    "Just take a look through these pages, and I believe you'll be ready to take out the soup pot!"

    Southwest Tastes (USED)

    $7.99
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    Add the zing of Southwestern flavor to your cooking with easy step-by-step techniques and great recipes from forty-nine of the country's "Great Chefs of the West." Also includes basics, menus, a complete glossary, and mail-order sources.

    Squash Cookbook (USED)

    $4.99
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    Starkist Tuna for Today, Tempting New Ideas (USED)

    $3.99
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    Starkist Tuna for Today; Tempting New Ideas (USED)

    $3.99
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