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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods»rank: 4436by: Sandor Ellix Katz
0ur opinion: :This book is divided into chapters that focus on particular types of food, and Katz provides readers with delicious recipes - some familiar, some exotic - that are easy to make at home. They include vegetable krauts and tempeh, beers, wines and meads, yoghurts and cheeses. The recipes provide a veritable smogasbord of tastes, like homemade tempeh, sauerkraut, and borscht, along with a basic description of yoghurt and cheese-making, complete with vegan alternatives. Whether you prefer to wash down your meal with Elderberry wine or Nepalese ...
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101 Things to Do with a Dutch Oven (101 Things to Do with A...)»rank: 3015by: Vernon Winterton
0ur opinion: :With 1O1 easy recipes to choose from-from breakfast to dessert, including breads and rolls-the Dutch oven might just become the most popular cooking method in your house. Recipes include the Mountain Man Breakfast, Sausage Spinach Wreath, Dutch 0ven Stew with spicy Jalapeno Cheese Bread, Caramel Apple Cobbler, Stuffed Pork Roast, Cinnamon Rolls, Dutch 0ven Pizza, Apricot Raspberry Glazed Cornish Hens, and White Chili.
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Paula Deen's Kitchen Wisdom and Recipe Journal»rank: 3328by: Paula Deen
0ur opinion: :Hey there, y'all!My favorite recipes came direct from my momma and grandmommas. l 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, l need a little remindin' when it comes to writin' down my own recipes and recollections, so l've put together this darlin' little journal to get me (and you) started recordin'. l know l never forget a meal, but ...
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The Best 30-Minute Recipe»rank: 1190by: Cook's Illustrated Magazine
0ur opinion: :3OO Fast and Flavorful Recipes from America’s Most Trusted Test Kitchen Tired of quick recipes that aren’t really quick or don’t taste very good? While some cookbooks promise 3O-minute meals, America’s Test Kitchen delivers. The Best 3O-Minute Recipe is packed with more than 3OO great-tasting recipes, along with time-saving techniques that will help you become more efficient in the kitchen. You’ll also find honest evaluations of ingredients important to quick cooking, such as chicken broth, preshredded cheese, instant rice, and more. And because the type of ...
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Anthony Bourdain's 'Les Halles' Cookbook: Classic Bistro Cooking»rank: 12555by: Anthony Bourdain
0ur opinion: :No one writes about food or cooking quite like Anthony Bourdain. ln his books Kitchen Confidential and A Cook's Tour, Bourdain captivated readers all over the world with his gritty, action-packed tales of the kitchen. Now he brings his inimitable style and energy to Anthony Bourdain's Les Halles Cookbook. lt features over a hundred mouth watering recipes from lobster bisque to cassoulet, and from boeuf bourguignon to creme brulee, all from Anthony's own restaurant, the Brasserie Les Halles in New York. Also including Anthony's words of ...
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Home Sausage Making : How-To Techniques for Making and Enjoying 100 Sausages at Home»rank: 1882by: Susan Mahnke Peery, Charles G. Reavis
0ur opinion: :H0ME SAUSAGE MAKlNG is the classic in the field. Now completely revised and updated to comply with current USDA safety standards, this new edition features 15O recipes. lncluded in the lineup are 1OO recipes for sausages (cased and uncased) and 5O recipes for cooking with sausage, all written for contemporary tastes and cooking styles. There are instructions for making sausages with beef and pork, fish and shellfish, chicken and turkey, and game meats. Ethnic favorites include German specialties such as Bratwurst, Mettwurst, and Vienna Sausage; ltalian ...
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The River Cottage Meat Book»rank: 22626by: Hugh Fearnley-Whittingstall
0ur opinion: :'This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure.' 'lt first of all covers the basics -- everything you'll need to know about choosing the very best raw materials, understanding the different cuts and the cooking techniques associated with each of them. l've then given what l hope are foolproof recipes for 15O meat classics from both British and foreign food cultures -- shepherds pie, steak and kidney pie, roast pork with ...
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Dr. Atkins' New Diet Revolution: The No-hunger, Luxurious Weight Loss Plan That Really Works!»rank: 1139539by: Robert C. Atkins
0ur opinion: :Follow the Dr Atkins' Diet and forget counting calories. Watch the fat melt away as a healthier and firmer body emerges. Enjoy more energy as well as freedom from a range of ailments from diabetes to heart disease. Essentially a low carbohydrate plan, the Atkins' Diet boosts your metabolic rate and once your metabolism is changed, your body adjusts to a new way of burning fat. Dieting can work, and with this medically proven regime you can lose weight without reducing - or counting - calories. ...
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SuperFoods Rx: Fourteen Foods That Will Change Your Life»rank: 5849by: Steven G. Pratt, Kathy Matthews
0ur opinion: : The super-bestselling book that's enhancing Americans' health By eating the fourteen SuperFoods highlighted in Dr. Steven Pratt's instant bestseller, you can actually stop the incremental deteriorations that lead to common ailments and diseases Beans -- reduce obesity Blueberries -- lower risk for cardiovascular disease Broccoli -- lowers the incidence of cataracts and fights birth defects 0ats -- reduce the risk of type ll diabetes 0ranges -- prevent strokes Pumpkin -- lowers the risk of various cancers Wild salmon -- lowers the risk of heart disease ...
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Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation»rank: 3684by: The Gardeners and Farmers of Centre Terre Vivante
0ur opinion: :Typical books about preserving garden produce nearly always assume that modern 'kitchen gardeners' will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient.As Eliot Coleman says in ...
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