Found 32708 Cooking Food And Wine Books Products.
Collects 150 family-friendly classics, all featuring belly-flattening monounsaturated fatty acids, and provides two weeks of sample menus and advice on getting kids to eat healthy.Title: Flat Belly Diet!Author: Vaccariello, Liz/ Kuzemchak, SallyPublisher: St Martins PrPublication Date: 2010/05/11Number of Pages: 309Binding Type: HARDCOVERLibrary of Congress: 2009053328
Thousands have already made the switch. Shouldn't you be one of them?Don't Panic--More Dinner's in the Freezer is a simple and economical alternative to take-out and prepackaged foods, featuring quick and easy home-tested recipes designed to be prepared in quantity and frozen ahead. Whether you cook for one or for a large family, this unique method will simplify your life with healthy, money- and time-saving recipes.Once you try the Don't Panic method, you may never go back to your old ways of cooking.
The perfect cookie for every occasion.Cookies are the treat that never disappoints. Whether you’re baking for a party or a picnic, a formal dinner or a family supper–or if you simply want something on hand for snacking–there is a cookie that’s just right. In Martha Stewart’s Cookies, the editors of Martha Stewart Living give you 175 recipes and variations that showcase all kinds of flavors and fancies. Besides perennial pleasers like traditional chocolate chip and oatmeal raisin, there are other sweet surprises, including Rum Raisin Shortbread, Peppermint Meringue Sandwiches with Chocolate Filling, and Lime Meltaways. Cleverly organized by texture, the recipes in Martha Stewart’s Cookies inspire you to think of a classic, nostalgic treat with more nuance. Chapters include all types of treasures: Light and Delicate (Cherry Tuiles, Hazelnut Cookies, Chocolate Meringues); Rich and Dense (Key Lime Bars, Chocolate Mint Sandwiches, Peanut Butter Swirl Brownies); Chunky and Nutty (Magic Blondies, Turtle Brownies, White Chocolate-Chunk Cookies); Soft and Chewy (Snickerdoodles, Fig Bars, Chewy Chocolate Gingerbread Cookies); Crisp and Crunchy (ANZAC Biscuits, Chocolate Pistachio Biscotti, Almond Spice Wafers); Crumbly and Sandy (Cappuccino-Chocolate Bites, Maple-Pecan Shortbread, Lemon-Apricot Sandwiches); and Cakey and Tender (Lemon Madeleines, Carrot Cake Cookies, Pumpkin Cookies with Brown-Butter Icing).Each tantalizing recipe is accompanied by a lush, full-color photograph, so you never have to wonder how the cookie will look. Beautifully designed and a joy to read, Martha Stewart’s Cookies is rich with helpful tips and techniques for baking, decorating, and storing, as well as lovely gift-packaging ideas in standout Martha Stewart style.
The celebrity chef suggests ways to organize a kitchen and stay motivated to lose weight, while providing customized recipes for such fare as cinnamon toast pancakes, Mojo pork roast, and chocolate pecan truffles.Title: Eating Stella StyleAuthor: Stella, George/ Stella, ChristianPublisher: Simon & SchusterPublication Date: 2006/01/03Number of Pages: 256Binding Type: PAPERBACKLibrary of Congress: 2005054196
Book annotation not available for this title.Title: The "I Don't Know How to Cook" BookAuthor: Kamberg, MarylanePublisher: Adams Media CorpPublication Date: 2008/11/17Number of Pages: 326Binding Type: PAPERBACKLibrary of Congress:
If you have ever been struck dumb by a wine list here is your guide. From choosing a great bottle to matching wine with food this revised and updated for Dummies classic is overflowing with wine tips that will give you the confidence to buy and enjoy wine like a true connoisseur. Paperback. 432 Pages. Suggested
Presents a crowd-pleasing assortment of dozens of delicious recipes for cheese, savory, and dessert fondues for all kinds of special occasions, including such favorites as Classic Swiss Fondue and Chocolate Midnight Fondue, international specialties incluTitle: Great Party FondueAuthor: Fallon, Peggy/ Grablewski, Alexandra (PHT)Publisher: John Wiley & Sons IncPublication Date: 2008/09/16Number of Pages: 128Binding Type: HARDCOVERLibrary of Congress: 2008009575
“Melissa Clark’s recipes are as lively and diverse as ever, drawing on influences from Marrakech to Madrid to the Mississippi Delta. She has her finger on the pulse of how and what America likes to eat.”—Tom Colicchio, author of Craft of Cooking “A Good Appetite,” Melissa Clark’s weekly feature in the New York Times Dining Section, is about dishes that are easy to cook and that speak to everyone, either stirring a memory or creating one. Now, Clark takes the same freewheeling yet well-informed approach that has won her countless fans and applies it to one hundred and fifty delicious, simply sophisticated recipes.Clark prefaces each recipe with the story of its creation—the missteps as well as the strokes of genius—to inspire improvisation in her readers. So when discussing her recipe for Crisp Chicken Schnitzel, she offers plenty of tried-and-true tips learned from an Austrian chef; and in My Mother’s Lemon Pot Roast, she gives the same high-quality advice, but culled from her own family’s kitchen. Memorable chapters reflect the way so many of us like to eat: Things with Cheese (think Baked Camembert with Walnut Crumble and Ginger Marmalade), The Farmers’ Market and Me (Roasted Spiced Cauliflower and Almonds), It Tastes Like Chicken (Garlic and Thyme–Roasted Chicken with Crispy Drippings Croutons), and many more delectable but not overly complicated dishes. In addition, Clark writes with Laurie Colwin–esque warmth and humor about the relationship that we have with our favorite foods, about the satisfaction of cooking a meal where everyone wants seconds, and about the pleasures of eating. From stories of trips to France with her parents, growing up (where she and her sister were required to sit on unwieldy tuna Nicoise sandwiches to make them more manageable), to bribing a fellow customer for the last piece of dessert at the farmers’ market, Melissa’s stories will delight any reader who starts thinking about what’s for dinner as soon as breakfast i...
“Leaping in sales by thirty percent each year, artisan beef—including natural, organic, and especially grassfed—is captivating everyone’s attention. With all of these new choices on the market, Pure Beef answers home cooks’ most pressing questions: Which beef should I buy? Where can I buy it? How should I cook it? Featuring an engaging beef cooking tutorial and a cook-friendly beef cut chart, Pure Beef instructs anyone how to grill, roast, stew, simmer, and sauté every cut of beef to their liking. With chapters organized by cooking methods and corresponding beef cuts, its 140 recipes are customized for leaner, heat-sensitive grassfed beef and model a healthful and sustainable approach to meat eating. A groundbreaking guide to artisan beef, this cookbook offers everyone the benefits of an informative and delicious ranch-to-table dining experience complete with a full-color photo recipe insert and landscape images throughout.”
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