5 books in Cooking - Courses & Dishes - Sauces & Dressings
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Fondue
Written by Lenny Rice and Brigid Callinan
Format: Trade Paperback, 128 pages
On Sale: September 1, 2007
Price: $9.95
Whether it'¬?s the first course or the entire menu, fondue is the perfect party food or casual company dinner: it provides an instant theme; the little prep needed is done well in advance; and it'¬?s guaranteed to create a leisurely, cozy atmosphere. From Northern California'¬?s wine and cheese country comes Cowgirl... Read more >
Written by Lenny Rice and Brigid Callinan
Format: Trade Paperback, 128 pages
On Sale: September 1, 2007
Price: $9.95
Whether it'¬?s the first course or the entire menu, fondue is the perfect party food or casual company dinner: it provides an instant theme; the little prep needed is done well in advance; and it'¬?s guaranteed to create a leisurely, cozy atmosphere. From Northern California'¬?s wine and cheese country comes Cowgirl... Read more >
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Marinades, Rubs, Brines, Cures and Glazes
Written by Jim Tarantino
Format: Trade Paperback, 368 pages
On Sale: May 1, 2006
Price: $21.95
In this revised and expanded edition of his best-selling book, grilling guru Jim Tarantino explains the art and science of marinades and presents more than 400 savory, sweet, and spicy recipes. Featuring 150 brand-new recipes and sections on brines, cures, and glazes, this marinating bible is chock-full of ideas for preparing... Read more >
Written by Jim Tarantino
Format: Trade Paperback, 368 pages
On Sale: May 1, 2006
Price: $21.95
In this revised and expanded edition of his best-selling book, grilling guru Jim Tarantino explains the art and science of marinades and presents more than 400 savory, sweet, and spicy recipes. Featuring 150 brand-new recipes and sections on brines, cures, and glazes, this marinating bible is chock-full of ideas for preparing... Read more >
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Very Salad Dressing
Written by Teresa Burns
Format: Trade Paperback, 96 pages
On Sale: July 29, 2004
Price: $5.95
Salads are a celebration of the season’s freshest offerings and when tossed in delicious dressings, their flavors and textures come alive. Here you'¬?ll find more than 50 recipes for oil-and-vinegar, fruit, and creamy salad dressings like Olive and Herb Vinaigrette, Strawberry Surprise, and Creamy Pepper-Parmesan. Read more >
Written by Teresa Burns
Format: Trade Paperback, 96 pages
On Sale: July 29, 2004
Price: $5.95
Salads are a celebration of the season’s freshest offerings and when tossed in delicious dressings, their flavors and textures come alive. Here you'¬?ll find more than 50 recipes for oil-and-vinegar, fruit, and creamy salad dressings like Olive and Herb Vinaigrette, Strawberry Surprise, and Creamy Pepper-Parmesan. Read more >
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The Best Little BBQ Sauces Cookbook
Written by Karen Adler
Format: Trade Paperback, 96 pages
On Sale: June 1, 2000
Price: $5.95
The BEST LITLLE COOKBOOK series concludes with those essential BBQ Sauces. Kansas City-Style BBQ Sauce, Texas Two-Step Sauce, Apricot-Plum Glaze, Thai Peanut Butter Dipping Sauce, and Carolina Pepper Sauce will please both domestic and exotic palates alike. Read more >
Written by Karen Adler
Format: Trade Paperback, 96 pages
On Sale: June 1, 2000
Price: $5.95
The BEST LITLLE COOKBOOK series concludes with those essential BBQ Sauces. Kansas City-Style BBQ Sauce, Texas Two-Step Sauce, Apricot-Plum Glaze, Thai Peanut Butter Dipping Sauce, and Carolina Pepper Sauce will please both domestic and exotic palates alike. Read more >
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The Best Little Marinades Cookbook
Written by Karen Adler
Format: Trade Paperback, 96 pages
On Sale: June 1, 2000
Price: $5.95
THE BEST LITTLE MARINADES COOKBOOK offers a variety of homemade marinades, pastes, and rubs that add signature flavors before the meat is cooked. Provencal White Wine Marinade, Memphis Rib Rub, and Rosemary-Dijon Paste are just a few that add distinction and depth. COMING IN JUNE. Read more >
Written by Karen Adler
Format: Trade Paperback, 96 pages
On Sale: June 1, 2000
Price: $5.95
THE BEST LITTLE MARINADES COOKBOOK offers a variety of homemade marinades, pastes, and rubs that add signature flavors before the meat is cooked. Provencal White Wine Marinade, Memphis Rib Rub, and Rosemary-Dijon Paste are just a few that add distinction and depth. COMING IN JUNE. Read more >
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