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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!

Cooking

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Stories and Recipes from Mia Famiglia: The Cake Boss (USED)

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In this heartfelt memoir, master baker and star of the #1 hit TLC show, Buddy Valastro tells his inspiring story--and recounts his family's warm memories from a lifetime of living, loving, and cake making.

Television viewers have fallen in love with Buddy Valastro, master cake maker, and his funny and fiery family, proprietors of Carlo's Bakery in Hoboken, New Jersey, on the smash hit TLC series Cake Boss. Now, to coincide with Carlo's 100th anniversary, cake designer extraordinaire Buddy Valastro brings together his passion for baking and his high-energy family stories in the pages of this charming, heartwarming book--complete with 25 recipes and tips that will make every reader the "cake boss" of their own kitchen.

Buddy's beautifully designed cakes are the stuff of legend--and so is the remarkable story of his father, a beloved pillar of the community and himself a talented baker who set the stage for his family's rise to the pinnacle of their industry. Cake Boss recounts the story of Buddy's life and of his family's bakeshop, originally established in 1910 and now a Hoboken, New Jersey, landmark and culinary tourist destination. Here also are twenty-five recipes for Carlo's Bakery's most sought-after pastries, pies, cupcakes, and cakes, an irresistible combination of time-tested old-world recipes and modern creations, all founded on a rock-solid "old-school" baking foundation and classic techniques.

This is the incredible true story of how Carlo's Bakery came to be, how one hard-working family realized their patriarch's dream of making their beloved bake shop a household name. The special bond and loving dynamic of the Valastro clan make this an uncommonly touching and truly inspiring memoir.

Super Juicer (USED)

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Super Suppers Cookbook (USED)

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Features of this book include: more than 180 recipes; icons which help the reader identify the recipes for freezing and re-heating; main dishes, sides, and desserts including menu suggestions; advice for freezing and re-heating meals; and a glossary of cooking terms and methods.
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Sushi (USED)

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The first book written in English on the art of Sushi, Sushi provides the curious with a detailed summary of the origins of sushi, a description of the sushi bar, sushi etiquette, and a veritable encyclopedia of knowledge on sashimi, rice, nigirizushi, makizushi, and Kansai-style sushi. Accompanied by stunning photographs, Sushi is sure to arouse the salivary glands of aficionados of this delicate cuisine as well as inform the curious about this age-old art.
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Sweet Wines; Guide to the World's Best with Recipes (USED)

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A burgeoning interest in sweet wines of all types has created a new market of wine and food lovers interested in learning as much as they can about this under-appreciated category. In this new book from best-selling cookbook author James Peterson, more than 60 wines from around the world are presented - from the fabled Sauternes and Barsacs of France to the crisp Mosel Auslesen of Germany to the rich ports and sherries of Portugal and Spain. Peterson describes how each wine is made, how it should be served, and what it tastes like. In addition, 50 recipes for hors d'oeuvres, appetizers, entrees, and desserts are paired with the wines they most perfectly complement. The book features dozens of helpful sidebars on topics such as organizing a sweet wine tasting, decanting sweet wines, and how to read a German wine label. A wine vocabulary and a description of the most important grapes are also included.

Tapas Cookbook; A Classic Collection of Spanish-Style Recipes (USED)

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Taste of Home Cooking School 50th Anniversary Cookbook (USED)

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Taverna; The Best of Casual Mediterranean Cooking (USED)

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Tea Cookbook: Sweet and Savory Recipes for Tea Lovers (USED)

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Ten: All the Foods We Love and Ten Recipes for Each (USED)

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Steak. Burgers. Chocolate. Pasta. Ice cream. Shrimp. The first asparagus of spring, corn and tomatoes from the height of summer. These are the foods people love--passionately, unconditionally. Sheila Lukins identifies 32 of them, from prime rib and other Important Roasts to perfect Hors d'oeuvres. Then she obsessively offers the ten very best recipes for each, and voilà Ten, the dazzling be-all and end-all cookbook from one of America's most beloved food writers, coauthor of The Silver Palate Cookbook and The New Basics Cookbook and author, most recently, of Celebrate!.

Ten is perfection, the peak, a repertoire of pure crave. Ten is the ten best roast chicken recipes, including Asian-Scented orange Chicken and Pot-Roasted Chicken Santiago. The ten best burgers, with a classic Bacon Swiss Burger with Tomato and Avocado and Jeremiah Tower's extravagant Black Truffled Burger. Ten best mashed potatoes--you haven't lived until you try Sheila's silky, sexy Lobster Mashed Potatoes. The ten best Sunday dinners, ten best seafood salads, ten best cakes. with over 300 recipes, including dishes from top chefs, such as Tom Colicchio's Roasted Rack of Pork, Judy Rodgers's Zuni Café Roast Chicken with Bread Salad, Anthony Bourdain's Choucroute Garni, Tom Valenti's Red wine and Tomato Braised Duck, and others, Ten is truly a celebration of the best of the best.

Thai Cooking: Food and the Lifestyle (USED)

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The Africa Cookbook (USED)

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In "The Africa Cookbook, " culinary historian and cookbook author Jessica B. Harris takes you on a tour of the Motherland, exploring the extraordinary diversity of the cuisines of the continent.

"The Africa Cookbook" features more than 200 traditional and contemporary recipes collected from home kitchens across Africa, including the familiar couscous of Morocco, the savory stews of the eastern grasslands, and the curries and chutneys of the Swahili coasts. From the sophisticated cuisine of Senegal to the creolized food of Mauritius and the Seychelles to the Afrikaner barbecues of South Africa, Harris presents the food of the continent and paints unforgettable portraits of the people who shared their culinary heritage with her. Illustrated with archival postcards from the author's collection, "The Africa Cookbook" celebrates countries whose contributions to the way we eat today have been too long ignored. Now home cooks can sample Potatoes with Mint Leaves and Garlic from Algeria or Senegal's classic Theibou Dienn. Spicy fried oysters with peanut sauce from Togo wakes up the palate, while Mango Cream from Cameroon cools the fire. Carrot Sambal from South Africa makes a piquant side dish, while Kedjenou (chicken stewed with tomato, onions, chile, garlic, and ginger) from C&3244;te d'Ivoire makes an intriguing main course.

A special section of menus using recipes from the book complete with suggestions for appropriate decor and music, makes it easy to plan a variety of African feasts. Harris also includes a glossary of ingredients and utensils, a selection of mail-order sources, and a list of more good reading on African foods.

The Alice in Wonderland Cookbook: A Culinary Diversion (USED)

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The American Cider Book (USED)

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The Barefoot Contessa Cookbook (USED)

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Ina Garten and The Barefoot Contessa Cookbook provide the perfect recipe for hosting parties that are easy and fun for everyone--including the cook.

For more than twenty years Ina Garten's, Barefoot Contessa, the acclaimed specialty food store, has been turning out extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs, in The Barefoot Contessa Cookbook.

Ina's most popular recipes use familiar ingredients and yield amazing results. Her Pan-Fried Onion Dip is the real thing, with slowly caramelized onions and fresh sour cream. Tomato soup is created from oven-roasted tomatoes and fresh basil to intensify the flavors. Meat loaf is as good as your grandmother's, but it's healthier because it's made with ground turkey and fresh herbs. The light and flaky Maple-Oatmeal Scones are baked with rolled oats, whole wheat, and real maple syrup. Now these and other famous Barefoot Contessa recipes can be prepared at home.

Ina says that before she owned a specialty food store she often spent a week making dinner for six friends. Her experience at Barefoot Contessa has given her hundreds of ideas for creating wonderful parties in a few hours. And they're all in this book. Crab Cakes with Rémoulade Sauce can be stored overnight in the refrigerator and sautéed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The ingredients for Grilled Salmon Salad can all be prepared ahead and tossed together before serving. The batter for the Raspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast.

Ina Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don't even require you to cook!

The Best Ever Indian (USED)

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The Best of Cooking Light (USED)

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Here's great news for cooks who love creating fabulous meals with fewer calories and far less fat. Now, from the world's largest epicurean magazine comes its biggest collection of gourmet-inspired, easy-to-prepare, and health-conscious recipes ever. Spanning 17 years, "The Best of Cooking Light features more than 500 of the editors' hand-picked favorites.

The Best of Gourmet 1994 (USED)

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Nowadays, everyone who entertains is looking for outstanding casual fare that will allow them to spend more time with their guests. Dishes must be quick and easy to prepare (or able to be made ahead) and filled with the purest ingredients for optimum flavor. The Best of Gourmet, Featuring the Flavors of Thailand is filled with twenty-eight such menus-most are very relaxed, all are absolutely delicious.
For example, after a chilly day on the slopes, you may want to treat your houseguests to A Ski House Dinner. Begin the evening around the fire with champagne and a large platter of ever-so-tender smoked salmon with cilantro cream. Later, roasted veal chops with shallots, tomatoes, and olive jus nestled on pillows of soft polenta make a rich, indulgent entree. And before everyone retires, a heavenly warm chocolate raspberry pudding cake, made the day before and reheated, is served with a glass of cognac.
When the summer heats up, why not spend A Weekend at the Shore with friends? You'll have three clever menus in hand that take advantage of the season's abundant fresh produce, include plenty of make-ahead dishes, and satisfy hearty seaside appetites. On Saturday morning you can serve Breakfast on the Beach with buttery-rich baked blueberry-pecan French toast. Lunch Indoors includes a serve-yourself composed salad of classic favorites and a lovely rhubarb rice pudding. Then, after a long day in the sun, Dinner on the Deck promises a seafood meal to remember with curry-marinated mussels, followed by grilled lobster with Southeast Asian dipping sauce.
Or perhaps a last-minute Beyond Backyard Basics dinner is closer to what you had in mind? This little gem of a menu featuresratatouille with penne-a heavenly jumble of roasted eggplants, onions, yellow squash, and red bell peppers, with plum tomatoes, garlic, thyme, parsley, and basil. For dessert, multicolored grapes perched atop pastry cream in puff pastry shells make a scrumptious and ever-so-pretty choice.
So which menu will you try first? You'll find more than eighty pages of exquisite full-color photographs to help you decide. Altogether, this volume holds more than 350 recipes-including the very best recipes that appeared in Gourmet's food columns during 1999. There are hundreds of dishes that can be made in forty-five minutes or less (look for the clock symbol o); plenty of leaner and lighter selections (look for the feather symbol F); seasonal ideas for everything from apples to zucchini; and an impressive array of tempting sweets and snacks.
This year's Cuisines of the World section turns to the intriguing flavors of Thailand with a traditional dinner for eight and a collection of Thai snacks. Dishes such as steamed red snapper with ginger, grilled beef salad, fish cakes, and coconut ice cream demonstrate the sweet, sour, hot, and salty tastes of this fascinating country. Informative primers and exquisite full-color photos add further insight.
Twenty-four more brand-new recipes appear in a special section featuring Unusual Pastas and Grains. From fresh rice noodles to Israeli couscous to wheat berries, and much more, these unique pantry items will undoubtedly expand your palette of flavors.
Just when you thought you had tasted it all, along comes a cookbook that opens up a world of new possibilities-The Best of Gourmet
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The Best of Gourmet 2001 Featuring the Flavors of Sicily (USED)

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The latest volume from "Gourmet" magazine combines the best elements of the publication: cooking, fine dining, entertaining, shopping, world travel, culture, and history.
Three hundred of the best recipes that have appeared in the magazine's food columns throughout 2000 -- as well as twenty menus ranging from casual to grand, from homey to chic ---show you how to entertain in style and still have time to enjoy your guests.
A special section on "Comfort Food" features a collection of twenty-four brand-new recipes, including a to-die for apple pie, a great old-fashioned glazed ham, and a heavenly chocolate pudding.
This year's Cuisines of the World section transports the reader to Sicily with three menus: a summer dinner in Palermo, a carnival dinner, and a Sicilian sweet table.
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The Best of Gourmet 2002 Featuring the Flavors of Paris (USED)

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Gourmet's" food editors traveled to Paris to taste, learn, and be inspired. The result of their journey is this collection of 350 recipes for a wide range of fare, from simple to elegant--plus 32 menus and 100 pages of full-color photographs.

The Best of Gourmet 2003 (USED)

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Good ideas are hard to come by, especially when dinner should have been on the table ten minutes ago.
That's when "Gourmet" comes in handy. Month after month, readers rely on the magazine for quick solutions as well as planned feasts, and they're never disappointed. The Best of Gourmet, Featuring the Flavors of San Francisco is a collection of 33 menus and more than 325 recipes that were created in "Gourmet's" test kitchens during 2002. If you're looking for inspiration, look no further.
As well-traveled foodies know, some of the most exciting, culturally diverse fare in America can be found in San Francisco. In preparation for this year's Cuisines of the World section, "Gourmet's" food editors gathered there to taste their way from one ethnic community to another. One food editor, inspired by the Northern Italian dishes of North Beach, decided to create an ambitious San Francisco Celebration with the Tuscan, Ligurian, and Piedmont flavors of the area. Her menu includes clams oreganata, heady with plenty of garlic, fresh oregano, and lemon zest; pansoti ("little bellies" ravioli) with a rich cured ham, caramelized onion, and walnut filling; roasted leg of lamb infused with little pockets of garlic, fresh thyme, and rosemary; baby bell peppers stuffed with onions, anchovies, cheese, and capers; and an ethereal finale-fluffy ovals of meringue with pistachio custard and chocolate drizzle.
Another food editor envisioned the high life of San Francisco as it was portrayed in the glamorous detective films of the 1930s. Her Food Noir menu pays homage to the classics, but here you will find some delightful modern twists. Along with the Martinis and rumaki (broiled bacon-wrapped chicken livers) are beef tenderloin studded with pancetta; rum currant ice cream; and cinnamon chocolate "cigarette" cookies. But that's not all. This section also includes a few surprise recipes from San Francisco-including Irish coffee, crab Louis, and chop suey-as well as a cooking primer on artichokes with plenty of recipes for this succulent delicacy.
The Menu Collection offers dozens more year-round inspirations. Planning a family getaway this winter? Here you'll find four complete Weekend in the Country menus that take you from a warming Friday-night supper of kale and white bean soup to a pampering breakfast in bed with baked eggs and mushrooms in ham crisps; to a hearty Saturday-night dinner of brined pork chops; to a memorable Sunday send-off that includes cheddar shortcakes with corned beef hash. The weekend is yours to enjoy with the kids, since most of the dishes can be made ahead of time.
Or perhaps you're looking for relaxed warmer-weather menus? Transport your guests to the Tropic of Casual with dishes like island rum punch and coconut shrimp with tamarind ginger sauce. Or gather everyone outdoors with a Sizzle in the City barbecue filled with the Latin American flavors of grilled matambre (spinach-and-carrot-stuffed flank steak) and key lime cheesecake with mango ribbons. More international fare includes an Out of Africa experience with braised chicken and vegetables in a peanut sauce and, for dessert, mango fool. A Japanese menu, entitled The Art of Cool, offers elegance and clean, fresh taste. The steamed corn custards with crab are pure heaven.
As always, "Gourmet" has the holidays covered in style. For the Fourth of July, we went All American with a feast featuring a sensational berry tart with ginger cream (shown on front jacket). And, of course, there are plenty of one-dish and low-fat meals from which to choose. You'll even find a selection of dinners for one, when you want to give yourself a treat.
Hundreds of additional dishes from "Gourmet's" "Every Day," "Seasonal Kitchen," and "The Last Touch" columns appear in The Recipe Compendium. All recipes give an active time and start-to-finish time, so you'll know exactly how to plan your day. Leaner/lighter recipes offer calorie and fat information.
From Gourmet's kitchen to yours-The Best of Gourmet, Featuring the Flavors of San Francisco is your one-stop source for the newest cooking ideas. More than 120 full-color photographs are here to entice you, or simply turn to the index and let the inspiration begin.

The Best of Gourmet 2004 (USED)

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The Boston Fish Pier Seafood Recipe Cook Book (USED)

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This gem gives the cook of the '90s recipes galore for the preparation of seafood. No one who enjoys seafood should be without this classic New England wit and wisdom.

The Cake Mix Doctor (USED)

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The Complete Book of Mexican Cooking (USED)

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This prize winning book presents the rich variety of the Mexican kitchen in 340 recipes, along with explanations of the basic Mexican ingredients and cooking methods as well as a list of stores where ingredients and cooking utensils can be found.

The de'Medici Kitchen (USED)

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Lorenza de'Medici comes to PBS in The De'Medici Kitchen, a 13-part series to be televised in the fall of 1992. The celebrated Italian food authority shares a new menu each week, from a family picnic to a romantic mid-winter dinner for two. Here's the invaluable companion volume with complete step-by-step instructions. 85 photos.
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The Essential Dessert Cookbook (USED)

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Dessert is an exquisite indulgence that gives true pleasure, but in a duller world is completely expendable. The names of older desserts reflected this ... trifle, syllabub, flummery, and fool. Yet these charming concoctions live on to defy their names and prove their worth. This book, featuring over 600 full-color photographs, includes desserts that can be whipped up in minutes; others need to chill for a couple of hours (torture, but the results are worth it); and a few are works of art, oozing chocolate and cream, and demanding a day to be lovingly fussed over.

The Essentials Collection: Christmas; Simple and Delicious Easy-to-Make Recipes (USED)

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The Fat Burining Diet Cook Book (USED)

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The Five-Dog Night (USED)

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When Old Betty tries to advise Ezra on how to survive the cold winter nights, Ezra rebuffs her concerns because he has his own private source of warmth. "A good-natured, entertaining yarn." -- Kirkus Reviews
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The Flavors of Bon Appetit 1997 (USED)

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Here are more than two hundred imaginative and versatile recipes -- conveniently divided into Starters, Main Courses, On the Side, and Desserts -- ranging from the classic to the most up-to-date: each one easy-to-follow, each one delicious.

For starters you can chose from Chilled Beet Soup with Chives, Dill Relish, Clams with Red Bell Pepper and Garlic, Provencal Stuffed Tomatoes with Pattypan Squash, Lobster Salad with Ginger and Lemon Grass, and Modern Waldorf Salad. The main courses include Steak with Horseradish and Dijon Mustard Crust, Moroccan Vegetable Couscous, Crab Cakes with Creamy Chili Sauce, Irish Stew, Winter Vegetable Curry, and Linguine with Chicken and Spicy Pesto Sauce. Add Sweet Corn Bread or Cinnamon Potato Buns on the side, and finish off with a Chocolate Mint Tart, a Pear and Dried Blueberry Cobbler, or a White Russian Sorbet.

More than thirty menus outline fresh ideas for special occasions and sidebars on every page provide additional information about ingredients. Lavishly illustrated with more than one hundred and fifty color photographs, this is the newest addition to the acclaimed series of cookbooks that gather together the most popular recipes from the pages of Bon Appetit magazine.

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The Flavors of Bon Appetit 1998 (USED)

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A feast of deliciously various, satisfying, and convenient recipes and menu ideas perfect for every occasion. This cookbook presents simple yet elegant fare in more than 200 delectable recipes, 10 imaginative and versatile menus, and more than 150 beautiful full-color photos. The first in a series of annual cookbooks.
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The Flavors of Bon Appetit 1999 (USED)

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The best recipes from the 1998 have been brought together in The Flavors of Bon Appetit, Volume 6, the sixth in a series of cookbooks published annually, full of longtime favorite, never-before-collected recipes.

Divided into four sections -- Starters, Main Courses, On the Side, and Desserts -- this book has more than 200 recipes organized into 33 menus accompanied by more than 100 color photographs. Helpful sidebars throughout give you tips about how to cook the perfect steak, shop for the right knife, and take the frustration out of making meringues.

These elegant yet easy-to-prepare and quick-to-cook dishes are drawn from the mouth-watering features of Bon Appetit. This terrific selection includes such recipes as Asparagus and Leek Risotto with Prosciutto, Grilled Lamb Chops with Red Wine, Garlic, and Honey Glaze, Acorn Squash Stuffed with Wild Rice, Hazelnuts, and Dried Cranberries, and Carrot-Almond Cake with Whipped Cream -- ideal dishes for a great dinner for two, the whole family, or a party of twenty.

This book has the important and authoritative voice of a cookbook based on recipes from America's leading food magazine.

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The Flavors of Bon Appetit 2001 (USED)

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The eighth book in an ongoing series continues to gather the best recipes from the prior year's "Bon Appetit" conveniently under one cover. Among the new and interesting recipes included are Shrimp and Sweet Potato Cakes with Chipotle Tartar Sauce; Pan-seared Steaks with Goat Cheese, Caper, and Tomato Butter; and Apple and Caraway Tartlets with Cider-Caramel Sauce.

The Flavors of Bon Appetit 2005 (USED)

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The Food of India; A Journey for Food Lovers (USED)

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Each recipe is photographed as it is made, and is accompanied by pictures of techniques, equipment and ingredients, while stunning photographs shot on location in each country evoke their distinctive colour, cultures and histories. Discover the vast array of dishes which make up the cuisine of today's India: from traditional Moghul dishes such as korma and kofta, to a selection of breads, dals and fragrant basmati rice dishes.
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The Frugal Gourmet Cooks Italian (USED)

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In a companion volume to his new 40-part PBS series starting this fall, Frugal Gourmet Jeff Smith entertains and informs with a cookbook that is also a journal from making perfect little gnocchi to brewing lemon-flavored olive oil. Full-color photos.
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The Great Meat Cookbook (USED)

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In the last decade since the publication of Bruce Aidells's hugely successful The Complete Meat Cookbook, called by the Washington Post "authoritative" and "all-encompassing," the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available-- not only of beef, pork, lamb, and veal, but also of bison, venison, and goat. Today's shopper confronts a host of bewildering, often misleading labels: "certified organic," "humanely raised," "vegetarian diet," and many more.

Whether the cook shops at the local farmers' market or the supermarket, The Great Meat Cookbook is the definitive guide to the new landscape. In sidebars illustrated with color photographs of each cut, Aidells shows how to pick the best steaks, chop, roasts, and ribs. With hundreds of recipes, including "Great Meat Dishes of the World" like Beef Fillet stuffed with Parmesan and Proscuitto; budget-friendly dishes like Melt-in-Your-Mouth Pork Shoulder; speedy dinners like Mushroom-Stuffed T Bone Lamb Chops, and charcuterie and sausage selections, Aidells provides all the information needed for juicy results every time.

The Italian Cookbook (USED)

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The Kitchen Table Book (USED)

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The Lobster Roll (USED)

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Presents a collection of recipes from the Long Island restaurant known as Lunch for appetizers, soups, sandwiches, main dishes, vegetables, salads, drinks, and desserts.
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The New Provencal Cuisine; Innovated Recipes from the South of France (USED)

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Using fresh, seasonal ingredients, fifteen of Provence's top chefs offer sixty of their most innovative recipes, all designed for the home cook, with simple, easy-to-follow instructions and a wealth of full-color photographs. IP.
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The Rotisserie Grilling Cookbook; Surefire Recipes & Foolproof Techniques

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Just about anyone can grill a burger or steak without a cookbook, but rotisserie grilling is tricky. The Rotisserie Grilling Cookbook is your secret weapon.

With everyday grilling, most people cook things with roughly even thickness and they can tell when the meats are done just by eyeballing them. Consider something bigger, like a leg of lamb, a whole turkey, or a full pork shoulder, and you have a problem--most grills will completely char the outside long before the inside is cooked to a safe temperature. The solution: get a rotisserie.

The Rotisserie Grilling Cookbook shows how to set up, maintain, use and troubleshoot a rotisserie spit. It includes 105 recipes to expand your outdoor cooking repertoire, including a dry-brined Thanksgiving turkey, a whole country ham for other holidays, a whole chicken, duck, game hens, and big cuts like a beef ribeye roast or a leg of lamb. Beyond the meat recipes that are the core of the book, it includes rubs, glazes, and mops that are specifically crafted for long, slow cooking over a rotisserie, and even some ideas, like a spit-roasted whole pineapple, from beyond the world of poultry and meats.

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The Stocked Kitchen (USED)

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We've all had that moment during the day when we ask with a pit in our stomach, "What am I going to make for dinner?" We stand in our kitchens having a conversation with ourselves (hopefully silently), "I don't have anything to make.... What I planned doesn't sound good.... I don't have any time to cook let alone get to the store."

Families across the country are continually searching for a way to make the process easier. Many get discouraged into pre-packaged complacency, which doesn't satisfy any real cravings. Bookstores contain myriad cookbooks toting catch phrases like "Quick and Simple" or "Cheap and Easy." The recipes may be quick, but they often require readers to purchase random ingredients they'll never use again. As a result, home cooks find themselves burdened with cluttered pantries, refrigerators, and cupboards filled with hundreds of dollars of cookbooks and specialty items like "red pepper paste" and are still left without an easy to use, versatile, and effective system for getting dinner on the table. That's where Sarah Kallio, Stacey Krastins, and "The Stocked Kitchen "comes in!

The Stocked Kitchen(TM) is the first complete meal creation system with only one standard list of groceries. If your kitchen is "Stocked" with these ingredients you will always have what you need to create any of the 300 delicious recipes found in this book. These recipes have been used for all of the authors' own dining needs, including meals for drop-in guests, special occasions, and every-night family dinners. "The Stocked Kitchen "encompasses all parts of the meal creation process from shopping, to storing, to cooking, to serving. The results are delicious, "guest worthy" meals made from real, basic ingredients.

Sarah and Stacey have proven The Stocked Kitchen(TM) system works. It has reduced their grocery bills, stress levels, trips to the market, and food waste. Create more delicious meals while removing the handcuffs of pre-planning. One grocery list, endless recipes!

The Tale of Mr. Jeremy Fisher (USED)

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The Taste for Living Cookbook; Mike Milken"s Favorite Recipes for Fighting Cancer (USED)

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From Michael Milken's cancer outreach organization comes this cookbook for cancer victims and their families. Includes the latest medical research about cancer-fighting foods.
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The Ultimate Cocktail Book (USED)

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Once again the epitome of glamour in America, cocktails are both taste-bud-tingling treats and superbly stylish. Sophisticated, cool, and appealing to the eye, just like the beverages it presents, this ultimate book on the ultimate libation is itself a recipe for the perfect cocktail party. Begin with the basics--essential equipment, decorating and serving tips, unassailable bartending advice. Mix in hundreds of spectacular color photographs and a full range of fabulous concoctions, from the classic Martini to the treacherous Knockout, from elegant slow sippers to deadly Scorpions, from a Cool Wind to a Sirocco. Garnish with a chapter on alcohol-free cocktails too delicious and good-looking to limit to the drivers. The result? A subtle and harmonious blend of information stirred, not shaken, into a book with a powerful kick.

The Ultimate Cookie Book (USED)

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The Wine Lover's Cookbook (USED)

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A glass of wine can be delicious, but when it is paired with the right dish, it can resonate in a magnificent way. This gorgeous cookbook lets any cook plan a meal in perfect concert with a favorite or special wine. Mystified by the art of choosing a wine to go with your meal, or vice versa? Is white wine with fish the only rule you know? The Wine Lovers Cookbook is a unique guide for the wine lover and cook who considers wine an essential part of a meal and wants to understand the dynamic interplay between wine and food. Author Sid Goldstein describes in detail the flavor profiles of 13 popular varietals, such as Merlot and Chardonnay, and explains which ingredients balance each wine, giving the reader a professionals foundation for planning meals with each kind of wine. Best of all, he offers 100 recipes, from appetizers to desserts, specifically created to complement a particular varietal. The Wine Lovers Cookbook is a truly essential reference, an irresistibly beautiful cookbook, and an inspiration for all who want to make the most of an excellent glass of wine.

Three Rivers Renaissance Cookbook IV (USED)

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