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The Gourmet Toaster Oven
Simple and Sophisticated Meals for the Busy Cook
Written by Lynn Alley
Photographed by Joyce Oudkerk Pool
Format: eBook
On Sale: March 2, 2011
Price: $14.99
Simple and Sophisticated Meals for the Busy Cook
In Lynn Alley’s kitchen, toaster ovens aren’t just for browning bagels or warming up frozen pizzas. The best-selling author of The Gourmet Slow Cooker has discovered yet another unconventional and imaginative way to prepare gourmet meals at home. In The Gourmet Toaster Oven, Alley... Read more >
Simple and Sophisticated Meals for the Busy Cook
Written by Lynn Alley
Photographed by Joyce Oudkerk Pool
Format: eBook
On Sale: March 2, 2011
Price: $14.99
Simple and Sophisticated Meals for the Busy Cook
In Lynn Alley’s kitchen, toaster ovens aren’t just for browning bagels or warming up frozen pizzas. The best-selling author of The Gourmet Slow Cooker has discovered yet another unconventional and imaginative way to prepare gourmet meals at home. In The Gourmet Toaster Oven, Alley... Read more >
Also available as a
trade paperback.
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Ideas in Food
Great Recipes and Why They Work
Written by Aki Kamozawa and H. Alexander Talbot
Format: Hardcover, 320 pages
On Sale: December 28, 2010
Price: $25.00
Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the... Read more >
Great Recipes and Why They Work
Written by Aki Kamozawa and H. Alexander Talbot
Format: Hardcover, 320 pages
On Sale: December 28, 2010
Price: $25.00
Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the... Read more >
Also available as an
eBook.
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Speakeasy
The Employees Only Guide to Classic Cocktails Reimagined
Written by Jason Kosmas and Dushan Zaric
Format: Hardcover, 176 pages
On Sale: October 12, 2010
Price: $24.99
Time-honored cocktails like the New York Sour and the Sidecar were born during the era of Prohibition, the blessedly bygone social experiment that turned drinking into an underground adventure. In those days, hard beverage options were usually made with homemade hooch and flavorings of dubious origin and quality.
Thankfully, a cocktail... Read more >
The Employees Only Guide to Classic Cocktails Reimagined
Written by Jason Kosmas and Dushan Zaric
Format: Hardcover, 176 pages
On Sale: October 12, 2010
Price: $24.99
Time-honored cocktails like the New York Sour and the Sidecar were born during the era of Prohibition, the blessedly bygone social experiment that turned drinking into an underground adventure. In those days, hard beverage options were usually made with homemade hooch and flavorings of dubious origin and quality.
Thankfully, a cocktail... Read more >
Also available as an
eBook.
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Gourmet Vegetarian Slow Cooker
Simple and Sophisticated Meals from Around the World
Written by Lynn Alley
Format: eBook, 128 pages
On Sale: October 5, 2010
Price: $13.99
The Gourmet Slow Cooker and The Gourmet Slow Cooker: Volume II showed home cooks everywhere that a slow cooker is perfectly capable of turning out meals that are sophisticated enough to serve to guests. It’s simply a matter of using imaginative recipes that bring together fresh, flavor-packed ingredients—and then setting the... Read more >
Simple and Sophisticated Meals from Around the World
Written by Lynn Alley
Format: eBook, 128 pages
On Sale: October 5, 2010
Price: $13.99
The Gourmet Slow Cooker and The Gourmet Slow Cooker: Volume II showed home cooks everywhere that a slow cooker is perfectly capable of turning out meals that are sophisticated enough to serve to guests. It’s simply a matter of using imaginative recipes that bring together fresh, flavor-packed ingredients—and then setting the... Read more >
Also available as a
trade paperback.
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High Flavor, Low Labor
Reinventing Weeknight Cooking
Written by J. M. Hirsch
Format: Trade Paperback, 288 pages
On Sale: September 7, 2010
Price: $24.00
REAL FOOD. REAL LIFE. REAL FLAVOR.
Forever short on time, Associated Press food editor J. M. Hirsch is a master of kitchen shortcuts; his favorite, letting high-flavor ingredients do the heavy lifting, was the inspiration for this collection of nearly 150 boldly delicious recipes. Because nobody has time to make a bland... Read more >
Reinventing Weeknight Cooking
Written by J. M. Hirsch
Format: Trade Paperback, 288 pages
On Sale: September 7, 2010
Price: $24.00
REAL FOOD. REAL LIFE. REAL FLAVOR.
Forever short on time, Associated Press food editor J. M. Hirsch is a master of kitchen shortcuts; his favorite, letting high-flavor ingredients do the heavy lifting, was the inspiration for this collection of nearly 150 boldly delicious recipes. Because nobody has time to make a bland... Read more >
Also available as an
eBook.
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Sausage
Recipes for Making and Cooking with Homemade Sausage
Written by Victoria Wise
Format: Trade Paperback, 176 pages
On Sale: April 27, 2010
Price: $23.00
Think Beyond the Link
You don’t have to be an expert cook or have a fancy kitchen to make sausage at home. If you simply think beyond the link, you’ll find a whole world of sausage possibilities. Patties, meatballs, fish balls, veg balls, meat loaf—these are all sausages without casings that... Read more >
Recipes for Making and Cooking with Homemade Sausage
Written by Victoria Wise
Format: Trade Paperback, 176 pages
On Sale: April 27, 2010
Price: $23.00
Think Beyond the Link
You don’t have to be an expert cook or have a fancy kitchen to make sausage at home. If you simply think beyond the link, you’ll find a whole world of sausage possibilities. Patties, meatballs, fish balls, veg balls, meat loaf—these are all sausages without casings that... Read more >
Also available as an
eBook.
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The Essential Cuisines of Mexico
Written by Diana Kennedy
Format: Trade Paperback, 544 pages
On Sale: October 20, 2009
Price: $22.50
More than twenty-five years ago, when Diana Kennedy published The Cuisines of Mexico, knowledge and appreciation of authentic Mexican cooking were in their infancy. But change was in the air. Home cooks were turning to Julia Child for an introduction to French cuisine and to Marcella Hazan for the tastes of... Read more >
Written by Diana Kennedy
Format: Trade Paperback, 544 pages
On Sale: October 20, 2009
Price: $22.50
More than twenty-five years ago, when Diana Kennedy published The Cuisines of Mexico, knowledge and appreciation of authentic Mexican cooking were in their infancy. But change was in the air. Home cooks were turning to Julia Child for an introduction to French cuisine and to Marcella Hazan for the tastes of... Read more >
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The Blackberry Farm Cookbook
Four Seasons of Great Food and the Good Life
Written by Sam Beall
Introduction by Molly O'Neill
Format: Hardcover, 300 pages
On Sale: October 20, 2009
Price: $60.00
Nestled in the blue mists of Tennessee's Smoky Mountains, the 10,000-acre bucolic refuge of Blackberry Farm houses a top-rated small inn with one of the premier farm-to-table restaurants in the country. This sumptuous cookbook offers a collection of recipes that are as inspired by the traditional rustic cooking of the mountainous... Read more >
Four Seasons of Great Food and the Good Life
Written by Sam Beall
Introduction by Molly O'Neill
Format: Hardcover, 300 pages
On Sale: October 20, 2009
Price: $60.00
Nestled in the blue mists of Tennessee's Smoky Mountains, the 10,000-acre bucolic refuge of Blackberry Farm houses a top-rated small inn with one of the premier farm-to-table restaurants in the country. This sumptuous cookbook offers a collection of recipes that are as inspired by the traditional rustic cooking of the mountainous... Read more >
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Larousse Gastronomique
The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
Written by Librairie Larousse
Format: Hardcover, 1216 pages
On Sale: October 13, 2009
Price: $90.00
Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have... Read more >
The World's Greatest Culinary Encyclopedia, Completely Revised and Updated
Written by Librairie Larousse
Format: Hardcover, 1216 pages
On Sale: October 13, 2009
Price: $90.00
Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have... Read more >
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100 Ways to Be Pasta
Perfect Pasta Recipes from Gangivecchio
Written by Wanda Tornabene and Giovanna Tornabene
Format: eBook, 208 pages
On Sale: June 24, 2009
Price: $14.99
For us, pasta is more than just a food. It is part of our histories. It is a good friend, a member of the family. It is something we love . . . When Italians offer a plate of pasta to friends or strangers, we are opening the doors of our... Read more >
Perfect Pasta Recipes from Gangivecchio
Written by Wanda Tornabene and Giovanna Tornabene
Format: eBook, 208 pages
On Sale: June 24, 2009
Price: $14.99
For us, pasta is more than just a food. It is part of our histories. It is a good friend, a member of the family. It is something we love . . . When Italians offer a plate of pasta to friends or strangers, we are opening the doors of our... Read more >
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Home Cooking with Charlie Trotter
Written by Charlie Trotter
Photographed by Kipling Swehla
Format: Trade Paperback, 224 pages
On Sale: November 1, 2008
Price: $25.00
More than 130 recipes that make Charlie Trotter's show-stopping fare accessible to home cooks.
Charlie Trotter's most approachable cookbook, HOME COOKING WITH CHARLIE TROTTER is designed for casual home cooks who appreciate top-quality cuisine. Trotter begins by discussing classic methods of preparing food, from braising to grilling to sautéing. He then... Read more >
Written by Charlie Trotter
Photographed by Kipling Swehla
Format: Trade Paperback, 224 pages
On Sale: November 1, 2008
Price: $25.00
More than 130 recipes that make Charlie Trotter's show-stopping fare accessible to home cooks.
Charlie Trotter's most approachable cookbook, HOME COOKING WITH CHARLIE TROTTER is designed for casual home cooks who appreciate top-quality cuisine. Trotter begins by discussing classic methods of preparing food, from braising to grilling to sautéing. He then... Read more >
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The Paley's Place Cookbook
Recipes and Stories from the Pacific Northwest
Written by Vitaly Paley and Kimberly Paley
Photographed by John Valls
Format: Hardcover, 240 pages
On Sale: October 1, 2008
Price: $35.00
Nestled in a converted Victorian in Portland's trendy Northwest District, Paley's Place Bistro and Bar has been serving Vitaly Paley's creative, beautifully executed cooking for over a decade. Co-owner Kimberly Paley's joyous hospitality has helped make their restaurant into a West Coast destination. Both Paleys' unquenchable ardor for local, luscious, sustainably... Read more >
Recipes and Stories from the Pacific Northwest
Written by Vitaly Paley and Kimberly Paley
Photographed by John Valls
Format: Hardcover, 240 pages
On Sale: October 1, 2008
Price: $35.00
Nestled in a converted Victorian in Portland's trendy Northwest District, Paley's Place Bistro and Bar has been serving Vitaly Paley's creative, beautifully executed cooking for over a decade. Co-owner Kimberly Paley's joyous hospitality has helped make their restaurant into a West Coast destination. Both Paleys' unquenchable ardor for local, luscious, sustainably... Read more >
Also available as an
eBook.
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Il Viaggio Di Vetri
A Culinary Journey
Written by Marc Vetri and David Joachim
Photographed by Douglas Takeshi Wolfe
Format: Hardcover, 304 pages
On Sale: October 1, 2008
Price: $40.00
In 1993, Marc Vetri boarded a plane with a note of introduction in one pocket and a few hundred dollars in the other. He landed in Bergamo, in northern Italy, where he spent the next eighteen months immersed in the soulful cooking and great-hearted hospitality of some of the region’s top... Read more >
A Culinary Journey
Written by Marc Vetri and David Joachim
Photographed by Douglas Takeshi Wolfe
Format: Hardcover, 304 pages
On Sale: October 1, 2008
Price: $40.00
In 1993, Marc Vetri boarded a plane with a note of introduction in one pocket and a few hundred dollars in the other. He landed in Bergamo, in northern Italy, where he spent the next eighteen months immersed in the soulful cooking and great-hearted hospitality of some of the region’s top... Read more >
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A16
Food + Wine
Written by Nate Appleman and Shelley Lindgren
Photographed by Ed Anderson
Format: Hardcover, 288 pages
On Sale: September 1, 2008
Price: $35.00
A cookbook and wine guide celebrating the traditions of southern Italy, from the country's top southern Italian restaurant, in San Francisco.
At San Francisco's acclaimed A16 restaurant (named for the highway that cuts across southern Italy), diners pack the house for chef Nate Appleman's house-cured salumi, textbook Naples-style pizzas, and gutsy slow-cooked... Read more >
Food + Wine
Written by Nate Appleman and Shelley Lindgren
Photographed by Ed Anderson
Format: Hardcover, 288 pages
On Sale: September 1, 2008
Price: $35.00
A cookbook and wine guide celebrating the traditions of southern Italy, from the country's top southern Italian restaurant, in San Francisco.
At San Francisco's acclaimed A16 restaurant (named for the highway that cuts across southern Italy), diners pack the house for chef Nate Appleman's house-cured salumi, textbook Naples-style pizzas, and gutsy slow-cooked... Read more >
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The Art of Mexican Cooking
Written by Diana Kennedy
Format: Hardcover, 512 pages
On Sale: April 8, 2008
Price: $30.00
This indispensable cookbook, an instant classic when first published in 1989, is now back in print with a brand-new introduction from the most celebrated authority on Mexican cooking, Diana Kennedy. The culmination of more than fifty years of living, traveling, and cooking in Mexico, The Art of Mexican Cooking is the... Read more >
Written by Diana Kennedy
Format: Hardcover, 512 pages
On Sale: April 8, 2008
Price: $30.00
This indispensable cookbook, an instant classic when first published in 1989, is now back in print with a brand-new introduction from the most celebrated authority on Mexican cooking, Diana Kennedy. The culmination of more than fifty years of living, traveling, and cooking in Mexico, The Art of Mexican Cooking is the... Read more >
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Asian Flavors of Jean-Georges
Written by Jean-Georges Vongerichten
Format: Hardcover, 304 pages
On Sale: October 23, 2007
Price: $40.00
Written by Jean-Georges Vongerichten
Format: Hardcover, 304 pages
On Sale: October 23, 2007
Price: $40.00
Jean-Georges Vongerichten, chef and owner of 18 restaurants around the world, pioneered Asian-fusion cuisine and cooks this food better than anyone on the planet. In Asian Flavors of Jean-Georges, he presents dozens of recipes for reproducing the dishes that have made his restaurants--Vong, Spice Market, and 66--the hottest dining destinations in...
Read more >
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The Martha Stewart Living Cookbook
The New Classics
Written by Martha Stewart Living Magazine
Format: Hardcover, 672 pages
On Sale: October 23, 2007
Price: $35.00
A culinary treasure, The Martha Stewart Living Cookbook—The Original Classics became an indispensable reference when it was first published. Now, years later, comes its companion volume, The Martha Stewart Living Cookbook—The New Classics, which includes an index for both volumes and collects more than 1,200 of the best-of-the-best recipes that have... Read more >
The New Classics
Written by Martha Stewart Living Magazine
Format: Hardcover, 672 pages
On Sale: October 23, 2007
Price: $35.00
A culinary treasure, The Martha Stewart Living Cookbook—The Original Classics became an indispensable reference when it was first published. Now, years later, comes its companion volume, The Martha Stewart Living Cookbook—The New Classics, which includes an index for both volumes and collects more than 1,200 of the best-of-the-best recipes that have... Read more >
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Small Bites, Big Nights
Seductive Little Plates for Intimate Occasions and Lavish Parties
Written by Govind Armstrong
Format: Hardcover, 256 pages
On Sale: April 10, 2007
Price: $30.00
Whether he’s setting the scene at his acclaimed restaurant Table 8 in Los Angeles, entertaining the audience on Food Network’s Iron Chef America, or designing the menus for Hollywood hot-spots RokBar and L’Scorpion, chef Govind Armstrong knows how to create spectacular menus for occasions of all sizes. As Govind says, small... Read more >
Seductive Little Plates for Intimate Occasions and Lavish Parties
Written by Govind Armstrong
Format: Hardcover, 256 pages
On Sale: April 10, 2007
Price: $30.00
Whether he’s setting the scene at his acclaimed restaurant Table 8 in Los Angeles, entertaining the audience on Food Network’s Iron Chef America, or designing the menus for Hollywood hot-spots RokBar and L’Scorpion, chef Govind Armstrong knows how to create spectacular menus for occasions of all sizes. As Govind says, small... Read more >
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A Twist of the Wrist
Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes
Written by Nancy Silverton
Format: Hardcover, 272 pages
On Sale: March 27, 2007
Price: $29.95
Award-winning chef Nancy Silverton has conquered the gourmet world as the original dessert chef at Spago and founder of the celebrated La Brea Bakery. Her recipes are legendary, innovative, and delicious. However, in the last few years, there has been a great shift in cooking toward the Home Meal Replacement (HMR)... Read more >
Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes
Written by Nancy Silverton
Format: Hardcover, 272 pages
On Sale: March 27, 2007
Price: $29.95
Award-winning chef Nancy Silverton has conquered the gourmet world as the original dessert chef at Spago and founder of the celebrated La Brea Bakery. Her recipes are legendary, innovative, and delicious. However, in the last few years, there has been a great shift in cooking toward the Home Meal Replacement (HMR)... Read more >
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Raw
Written by Charlie Trotter and Roxanne Klein
Photographed by Tim Turner
Format: Trade Paperback, 216 pages
On Sale: March 1, 2007
Price: $24.99
Prepared using basic techniques such as juicing, dehydrating, and blending, raw foods exalt the innate wholesomeness and splendor of fruits and vegetables. Charlie Trotter'¬?s raw-food tasting menus at his Chicago restaurant have showcased raw food at the highest level, while Roxanne Klein'¬?s eponymous restaurant in Larkspur, California, has become a fine-dining... Read more >
Written by Charlie Trotter and Roxanne Klein
Photographed by Tim Turner
Format: Trade Paperback, 216 pages
On Sale: March 1, 2007
Price: $24.99
Prepared using basic techniques such as juicing, dehydrating, and blending, raw foods exalt the innate wholesomeness and splendor of fruits and vegetables. Charlie Trotter'¬?s raw-food tasting menus at his Chicago restaurant have showcased raw food at the highest level, while Roxanne Klein'¬?s eponymous restaurant in Larkspur, California, has become a fine-dining... Read more >
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Boulevard
The Cookbook
Written by Nancy Oakes, Pamela Mazzola and Lisa Weiss
Photographed by Ed Anderson
Format: Hardcover, 256 pages
On Sale: October 1, 2005
Price: $50.00
Every once in a while a restaurant changes a city's dining scene forever. In San Francisco, that restaurant is Boulevard. In 1993 Nancy Oakes first breathed life into a glorious but forgotten beaux arts building —a survivor of the 1906 earthquake —with her gutsy and ebullient cooking. Just a decade later... Read more >
The Cookbook
Written by Nancy Oakes, Pamela Mazzola and Lisa Weiss
Photographed by Ed Anderson
Format: Hardcover, 256 pages
On Sale: October 1, 2005
Price: $50.00
Every once in a while a restaurant changes a city's dining scene forever. In San Francisco, that restaurant is Boulevard. In 1993 Nancy Oakes first breathed life into a glorious but forgotten beaux arts building —a survivor of the 1906 earthquake —with her gutsy and ebullient cooking. Just a decade later... Read more >
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The Gourmet Toaster Oven
Simple and Sophisticated Meals for the Busy Cook
Written by Lynn Alley
Photographed by Joyce Oudkerk Pool
Format: Trade Paperback, 128 pages
On Sale: October 1, 2005
Price: $18.99
Simple and Sophisticated Meals for the Busy Cook
In Lynn Alley’s kitchen, toaster ovens aren’t just for browning bagels or warming up frozen pizzas. The best-selling author of The Gourmet Slow Cooker has discovered yet another unconventional and imaginative way to prepare gourmet meals at home. In The Gourmet Toaster Oven, Alley... Read more >
Simple and Sophisticated Meals for the Busy Cook
Written by Lynn Alley
Photographed by Joyce Oudkerk Pool
Format: Trade Paperback, 128 pages
On Sale: October 1, 2005
Price: $18.99
Simple and Sophisticated Meals for the Busy Cook
In Lynn Alley’s kitchen, toaster ovens aren’t just for browning bagels or warming up frozen pizzas. The best-selling author of The Gourmet Slow Cooker has discovered yet another unconventional and imaginative way to prepare gourmet meals at home. In The Gourmet Toaster Oven, Alley... Read more >
Also available as an
eBook.
|
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Peter Gordons World Kitchen
Written by Peter Gordon
Format: Hardcover, 224 pages
On Sale: May 1, 2005
Price: $35.00
With an uncanny ability to successfully fuse ingredients from the far corners of the world, New Zealand's Peter Gordon has won international acclaim for his decidedly independent approach to cooking. PETER GORDON'S WORLD KITCHEN features more than 200 of Chef Gordon's diverse and eclectic dishes, including Carrot, Apricot, and Pinenut Fritters... Read more >
Written by Peter Gordon
Format: Hardcover, 224 pages
On Sale: May 1, 2005
Price: $35.00
With an uncanny ability to successfully fuse ingredients from the far corners of the world, New Zealand's Peter Gordon has won international acclaim for his decidedly independent approach to cooking. PETER GORDON'S WORLD KITCHEN features more than 200 of Chef Gordon's diverse and eclectic dishes, including Carrot, Apricot, and Pinenut Fritters... Read more >
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The Balthazar Cookbook
Written by Keith McNally, Riad Nasr and Lee Hanson
Format: Hardcover, 272 pages
On Sale: October 28, 2003
Price: $37.50
When restaurateur Keith McNally and co-chefs Riad Nasr and Lee Hanson opened Balthazar in 1997, it immediately became one of the hottest restaurants in the country. Famous for its star-studded clientele, a beautiful room in the chic SoHo neighborhood, and superbly executed food, Balthazar has been embraced by New Yorkers and... Read more >
Written by Keith McNally, Riad Nasr and Lee Hanson
Format: Hardcover, 272 pages
On Sale: October 28, 2003
Price: $37.50
When restaurateur Keith McNally and co-chefs Riad Nasr and Lee Hanson opened Balthazar in 1997, it immediately became one of the hottest restaurants in the country. Famous for its star-studded clientele, a beautiful room in the chic SoHo neighborhood, and superbly executed food, Balthazar has been embraced by New Yorkers and... Read more >
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The Gourmet Slow Cooker
Simple and Sophisticated Meals from Around the World
Written by Lynn Alley
Format: Trade Paperback, 120 pages
On Sale: September 15, 2003
Price: $19.99
Although the slow cooker has experienced a renaissance over the past several years, the discriminating cook is still hard-pressed to find slow cooker recipes worthy of serving at a dinner party—recipes that reflect concern about ingredients, flavors, and appearance.For these cooks, comes THE GOURMET SLOW COOKER, an upscale approach to this... Read more >
Simple and Sophisticated Meals from Around the World
Written by Lynn Alley
Format: Trade Paperback, 120 pages
On Sale: September 15, 2003
Price: $19.99
Although the slow cooker has experienced a renaissance over the past several years, the discriminating cook is still hard-pressed to find slow cooker recipes worthy of serving at a dinner party—recipes that reflect concern about ingredients, flavors, and appearance.For these cooks, comes THE GOURMET SLOW COOKER, an upscale approach to this... Read more >
Also available as an
eBook.
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