"Listen, there's a bunch of people from the cemetery who are stark, staring, mad, and they'll kill you and eat you if they catch you. It's like a disease. It's like rabies, only faster, a lot faster." ~ Burt Wilson, Return of the Living Dead

Zombie Supplies - Kitchen : Cookbooks

Advanced Bread and Pastry (Hardcover)

*$388.74
Bake & Decorate Cupcake Set

*$199.99
Better Homes and Gardens Special Interest Publications - 5 Ingredient Meals

BACK BY POPULAR DEMAND - Second Printing 2009 Softcover - 228 Quick & easy recipes which includes No-fuss main dishes, sandwiches, soups & desserts. A month's worth of delicious menus & featuring Turkey Pot Pie with a twist. All recipes can be prepared with 5 ingredients!
*$271.03
FLIUDITA

The second book by the Alajmo Brothers -Color photos-beautiful book-ENGLISH EDITION!!!!!!
*$350.00
Gin Rummy: A Predators Guide

The author shares secrets and insights gained over many successful years of play. This is a tool for both club players and those capable of advancing to a professional level, especially gamblers. It is the only high-level book ever written on the subject. In addition to explaining general theory and strategy, it reviews most if not all the particular plays in the game. Included is a thorough analysis of partners' gin. An absolute prerequisite for use is an understanding of the rules.
*$229.99
Grand Livre De Cuisine D'alain Ducasse

*$247.91
Green & Red Chile Bible Gift Pack

*$197.39
LaBelle Cuisine: Recipes to Sing About [Hardcover]

*$219.40
Le Montrachet

This is the definitive work on the Montrachet field, its producers and the wines made there. The fifteen or so people who make up the group of owners of the world's most renowned white wine are happy. Immortalized by the camera's lens - what feelings inhabit them? Intense satisfaction, serenity, worry, pride, tenderness? They are almost all surprised by the wine that they are tasting. Their eyes light up just like those of a child in front of a Christmas tree and they get lost in a faraway horizon as if asking the sky questions in order to reassure themselves that nothing comparable to this exists elsewhere. They all delight in thinking about smelling and savoring this unique cru that they love like a very dear person to whom they have given the best of themselves. These unique portraits convey the extreme pleasure and the genuine love that they have for wine better than any speech ever could. During a visit to France, Maika and Keiko, two Japanese women, one an author and the other a photographer, fell head over heals in love with Burgundy. Even better, one of the most prestigious wines in the world, le Montrachet, which they dissevered thanks to Claude Schneider while he was the manager of the Chateau de Puligny Montrachet. In collecting the impressions of the 20 producers of le Montrachet on the tasting of their product of these privileged wine makers, the duo has added a new and great ray of sunshine to this appellation.
*$89.00
Maida Heatter's Book of Great Desserts (Hardcover)

*$320.73
MAYTAG CONVECTION MICROWAVE COOKBOOK (RECIPES FOR SPEED COOKING)

*$2,900.00
Nick Stellino's Glorious Italian Cooking

Known for his "trademark exuberance" (<i>Publishers Weekly</i>), Nick Stellino has captivated public television viewers and authored several acclaimed cookbooks. Now <i>Nick Stellino's Glorious Italian Cooking</i> offers recipes for such dishes as: <br><br> Crostini * Artichoke Saute * Marinated Fruit Salad * Chicken with Orange Cream Sauce * Potato Pizza * Apricot Chicken * Risotto with Four Cheeses * Uncle Gaetano's Caesar Salad * Vegetarian Stuffing * Pasta Alla Vodka * Raspberry Tiramisu * and more <br><br> This cookbook helps even the novice cook prepare authentic Italian cuisine of unsurpassed quality. With personal stories and valuable cooking and serving tips, Nick Stellino celebrates his love for family and friends, for a heritage rich in tradition, for the romance of Italy, and for the bounties of the table.
*$213.79
Pasta (Spanish Edition)

Rare book: Price in USD
*$399.00
Peace, Love, and Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue

<p>A one-of-a-kind collection of recipes, photographs, and behind-the-scenes stories from legendary pitmaster Mike Mills.</p><p>In <i>Peace, Love, & Barbecue</i> - a unique combination of cookbook, memoir, and travelogue - Mike Mills, the unrivalled king of barbecue, shares his passion for America's favorite cuisine--its intense smoky flavors, its lore and traditions, and its wild cast of characters.</p><p>Through conversational anecdotes and black-and-white photographs, readers meet a diverse circle of colleagues and friends and join Mills in a behind-the-scenes tour of the barbecue contest circuit, with stops at some of the best "shrines, shacks, joints, and right-respectable restaurants."</p><p>Also included are prizewinning recipes that have earned Mills his fame and fortune as a barbecue maestro. These 100 recipes will enable anyone with a grill to achieve champion barbecue flavor right in their own backyard. The selection features Mills' own secret concoctions and treasured family recipes as well as choice contributions from his pitmaster friends, and it covers all manner of barbecued meat and fish, sauces and dry rubs, as well as the sides, soups, and down-home sweets that complete any great barbecue feast.</p><p>With its folksy, fun-loving tone and its unique insider's take on a hugely popular--and deeply American--subject, this volume will appeal to barbecue lovers, food mavens, and cooks of all stripes.</p>
*$339.90
 Tasty the Cookbook

*$24.99
The Simply Real Health Cookbook: Easy Real Food Recipes For a Healthy Life, Made Simple

BRAND NEW! The first hardcover cookbook by Sarah Adler, the creator of www.simplyrealhealth.com has just been released! Get your limited edition copy and 150 easy real-food and 100% naturally gluten-free recipes, all created for a healthy life made simple. Each recipe in this book is complete with stunning photography, easier ways to eat vegetables and love every bite, and creative tips for any level of home-cook looking to eat healthier as a lifestyle.
*$39.95
Tratamientos De Curacion, Secado Y Calor En La Elaboracion De Productos Carnicos (Spanish Edition)

Rare book: Price in USD
*$399.00
Bread Sculpture: The Edible Art

Brand: 101 Productions   
Artist Ann Wiseman takes us step-by-step through the process of making fanciful sculptures with bread dough, including tools, techniques, recipes and over 20 specific designs. Illustrated.
*$198.05
Eat Yourself Younger Effortlessly: The easy way to slow aging, feel great, and look good.

Brand: 1st Book Library   
<DIV>Eat Yourself Younger Effortlessly introduces you to recipes, menus, and facts about life-nourishing, body-friendly foods that can bring chemical balance to your life. The results can show up as youthfulness and spirit-lifting excellent health. You can expect to feel great and look good as you age.</DIV>
*$427.16
High Altitude Baking: 200 Delicious Recipes & Tips for Great Cookies, Cakes, Breads & More

Brand: 3D Press   
*$77.16
A Spicy Touch Volume II - Contemporary Indian, African, & Middle Eastern Cuisine

Brand: A Spicy Touch Publishing Inc.   
A Spicy Touch Volume II, builds on the success and great popularity of the first volume. In addition to the delicious dishes from Northern India that evolved through African, Arabic, and North American influences, A Spicy Touch Volume II features the best of contemporary recipes from Africa, the Middle East and the Orient. It is an international, cultural treasury of rish and subtle flavours. A Spicy Touch Volume II will help you expand your culinary horizons and enjoy the marvellous cuisines and traditions of India, Africa, the Middle East and the Orient.
*$213.74
How to Bake

Brand: A&C Black   
<p>At last, the star of BBC2's <i>The Great British Bake Off</i> reveals all the secrets of his craft in <i>How to Bake</i>. The son of a baker, Paul Hollywood is passionate about busting the myths that surround baking, sharing his finely honed skills, and showing that with the right guidance, anybody can achieve success time after time. </p><p>With this in mind, he has filled this book with easy-to-follow, clearly explained, utterly delicious recipes. Having taken you through the basic techniques, Paul explains how to make an abundance of breads, pastries, cakes and biscuits including wholemeal loaf, soda bread, ciabatta, focaccia, chapatis, Cheddar and apple bread, fruit loaf, fresh croissants, scones, classic Victoria sponge, lemon drizzle cake, baklava, buttery shortbread and triple layer chocolate cake. Time to get baking ...</p>
*$15.35
Sweet Treats around the World: An Encyclopedia of Food and Culture

Brand: ABC-CLIO   Part Number: 50
<p>From apple pie to baklava, cannoli to <i>gulab jamun</i>, sweet treats have universal appeal in countries around the world. This encyclopedia provides a comprehensive look at global dessert culture.</p><p /><p><br/>• Discusses iconic desserts and sweet treats in their cultural and historical contexts in North and Latin America; the Caribbean; Europe; North Africa and the Middle East; Sub-Saharan Africa; Central, South, and East Asia; and the Pacific</p><p>• Feeds into the World Geography database and allows students of geography, social studies, language, and anthropology to examine cultural trends and make cross-cultural connections</p><p>• Looks at regional desserts across the United States</p><p>• Includes a selection of contributed family recipes from around the world to provide hands-on learning </p><p>• Features sidebars of interesting, fun facts and anecdotes relating to desserts and sweet treats</p><p />
*$96.00
Keiller's of Dundee: The Rise of the Marmalade Dynasty 1800-1879 (Abertay Historical Society Publication)

Brand: Abertay Historical Society   
*$328.07
Street Food from Around the World

Brand: ABSOLUTE PRESS   
*$144.83
The Eagle Cookbook: Recipes from the Original Gastropub

Brand: Absolute Press   
<DIV><DIV>This new reworked edition of the highly successful book <I>Big Flavours and Rough Edges</I> celebrates the birthplace of the gastropub movement, The Eagle, and the way its food has revolutionized the British pub scene. With a number of new recipes from the many and great British chefs that have passed through its doors, this classic work has been beautifully redesigned and promises a world away from the pretentiousness and overcomplication of traditional restaurant books. Having achieved many national and international awards since opening in 1991, The Eagle continues to provide the same stripped-back combination of good food and a relaxed atmosphere that, thanks to the pioneering efforts of this now familiar place, has become a dearly-loved institution.</div></DIV>
*$29.95
Anahid's Gourmet Cookbook

Brand: Academia International   
BEST SELLER<br>Great MIDDLE EASTERN CUISINE Book
*$52.26
A Complete Guide to Quality in Small-Scale Wine Making

Brand: Academic Press   
<p>As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry. Written for the small production program, <i>A Complete Guide to Quality in Small-Scale </i><i>Wine Making </i>is for the novice to intermediate level winemaker seeking foundational information in chemistry and sensory science as they relate to wine quality at a technical level. </p> <p>Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product.</p><ul><li>Understand the chemistry and sensory science at the foundation of quality wines</li><li>Explore real-world examples of key analysis and application of concepts</li><li>Practice methods and exercises for hands-on experience</li> </ul>
*$46.97
Beer: A Quality Perspective (Handbook of Alcoholic Beverages)

Brand: Academic Press   
Brewing is humankind’s oldest biotechnology. Over the course of the past 125 years a wealth of research has been devoted to the topic of beer and the processes through which it is produced, namely malting and brewing. Because of this, beer is a highly consistent product and much is known about its quality attributes and how they can be delivered to delight the consumer. This book details, with extensive referencing, the research that has been devoted to the range of quality attributes of beer. It is the first book to approach beer in this way and comprises an essential reference for anyone seeking an authoritative account of the science of beer appearance, flavor, stability and wholesomeness. <br><br>* The only detailed book that specifically addresses the science of beer quality<br>* Addresses the various impacts on and perception of beer quality<br>* Includes expert insights based on real-world experience
*$120.52
Espresso Coffee, Second Edition: The Science of Quality

Brand: Academic Press   
Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful <b>Espresso Coffee</b> will once again comprehensively cover the current status of the chemistry and technology of espresso coffee. It comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating and decaffeination techniques. It provides a comprehensive resource for those interested in the fundamental notions of coffee quality; with a point of reference given in the form of a detailed bibliography to provide direction to the wider literature. <br><br>Chapters Include:<br>* Quality of espresso coffee <br>* The plant<br>* The raw bean<br>* Roasting<br>* Grinding<br>* Packaging <br>* Percolation<br>* The cup<br>* Physiology
*$67.00
Espresso Coffee: The Chemistry of Quality

Brand: Academic Press   
This unique book is a must for food researchers, food technologists, and managers working in, or entering into, the coffee industry. Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the book comprehensively covers the current status of the chemistry and technology of expresso coffee. Aspects covered include agronomy, green coffee processing, roasting / grinding, packaging, percolating and decaffination techniques. The research and development / technology community will find the appendix of analytical chemical methods an invaluable guide. With no comparable book on the market, this work updates all areas covered by the more general texts, adding new technologies, techniques and research, as well as focusing on the quality aspects of expresso. <br><br>Key Features<br>* All aspects of expresso coffee are covered including <br>* agronomy<br>* green coffee processing <br>* roasting/grinding<br>* packaging<br>* percolating techniques<br>* decaffeination techniques
*$286.15
Food Texture and Viscosity, Second Edition: Concept and Measurement (Food Science and Technology)

Brand: Academic Press   
Drawing together literature from a variety of fields, <b>Food Texture and Viscosity, 2E</b>, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more.<br><br>This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory assessments. It now includes two-color illustrations and includes a current list of equipment suppliers.<br> <br><br>* Completely revised with approximately 30% new material <br>* Includes two new chapters on physics and texture and the correlation between physical measurements and sensory assessments<br>* Provides a list of suppliers of texture-measuring equipment <br>* Features two-color illustrations and text throughout<br>* Written by an award-winning author
*$92.66
Gluten-Free Cereal Products and Beverages (Food Science and Technology) (2008-01-15)

Brand: Academic Press   
*$301.00
Gluten-Free Cereal Products and Beverages (Food Science and Technology) (2008-05-02)

Brand: Academic Press   
*$300.55
Microwaves in the Food Processing Industry (Food Science and Technology)

Brand: Academic Press   
All our books are brand new. We ship worldwide
*$244.98
Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion

Brand: Academic Press   
<p><i>Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion</i> reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebiotics, and synbiotics to prevent disease and improve the health of various populations. Experts define and support the actions of bacteria; bacteria modified bioflavonoids and prebiotic fibrous materials and vegetable compounds. A major emphasis is placed on the health-promoting activities and bioactive components of probiotic bacteria. </p><ul><li>Offers a novel focus on synbiotics, carefully designed prebiotics probiotics combinations to help design functional food and nutraceutical products</li><li>Discusses how prebiotics and probiotics are complementary and can be incorporated into food products and used as alternative medicines</li><li>Defines the variety of applications of probiotics in health and disease resistance and provides key insights into how gut flora are modified by specific food materials</li><li>Includes valuable information on how prebiotics are important sources of micro-and macronutrients that modify body functions</li></ul>
*$109.02
Speciality Wines, Volume 63 (Advances in Food and Nutrition Research)

Brand: Academic Press   
<p>The issue concentrates on the history and current production practices unique to the specialty wines. This includes fortified wines, such as ports, sherries, sparkling wines, and distinctive table wines, such as vin santo, botrytised, and carbonic maceration wines. </p><ul><li>The latest important information for food scientists and nutritionists</li><li>Peer-reviewed articles by a panel of respected scientists</li><li>The go-to series since 1948</li></ul>
*$113.65
Whisky: Technology, Production and Marketing (Handbook of Alcoholic Beverages)

Brand: Academic Press   
<b>Whisky: Technology, Production and Marketing</b> explains in technical terms, the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product. World experts in Scotch whisky provide detailed insight into whisky production from the processing of raw materials, to the fermentation, distillation, maturation, blending, production of co-products and quality testing, as well as important information on the methodology used for packaging and marketing whisky in the twenty-first century. No other book covers the entire whisky process from raw material to delivery to the market in such a comprehensive manner and with such a high level of technical detail. <br><br>* Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner<br>* Includes a chapter on marketing and selling whisky<br>* Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
*$190.23
Wine Science, Fourth Edition: Principles and Applications (Food Science and Technology)

Brand: Academic Press   
<p>With its three previous best-selling editions, <i>Wine Science </i>has proven to be an extensive account of the three central tenets of wine science: grape cultivation, wine production, and wine assessment. This fourth edition presents the latest updates on current wine production methods in a framework that explains the use, as well as the advantages and disadvantages of alternate procedures. Ronald Jackson's wealth of experience is matched by his ability to effectively communicate, making this book ideal for those seriously interested in the science of wine as well as professionals, professors and students.</p><p>New to this edition:</p> <ul> <p><li>Expanded coverage of micro-oxidation and the cool prefermentative maceration of red grapes</li><li>The nature of the weak fixation of aromatic compounds in wine – and the significance of their release upon bottle opening</li><li>New insights into flavor modification post bottle</li><li>Shelf-life of wine as part of wine aging</li><li>Winery wastewater management</li> </ul><b> <p>Updated topics including: </p> <ul></b> <p><li>Precision viticulture, including GPS potentialities</li><li>Organic matter in soil</li><li>Grapevine pests and disease</li><li>History of wine production technology</li></ul>
*$80.36
Wine Tasting, Second Edition: A Professional Handbook (Food Science and Technology)

Brand: Academic Press   
Wine Tasting: A Professional Handbook is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process.<br><br>Including illustrative data and testing technique descriptions, Wine Tasting is for professional tasters, those who train tasters and those involved in designing wine tastings as well as the connoisseur seeking to maximize their perception and appreciation of wine. <br><br>Key Features:<br>* Revised and updated coverage, notably the physiology and neurology taste and odor perception.<br> * Expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting (examples for winery staff tasting their own wines; more examples for consumer groups and restaurants), tripling of the material on wine styles and types, wine language, the origins of wine quality, and food and wine combination<br> * Flow chart of wine tasting steps<br> * Flow chart of wine production procedures<br> * Practical details on wine storage and problems during and following bottle opening<br> * Examples of tasting sheets<br> * Details of errors to be avoided<br> * Procedures for training and testing sensory skill<br>
*$59.35
Wine Tasting: A Professional Handbook (Food Science and Technology)

Brand: Academic Press   
One of the most respected professionals in the wine industry-Ron Jackson, author of <i>Wine Science</i> (now in its second edition)- covers all practical and theoretical aspects of wine tasting in his new book. It details the basic techniques used by professionals to sense all visual, gustatory, and olfactory wine properties (sight, taste, and smell). It also describes the physiologic, psychologic, and physicochemical origins of sensory perception and discusses wine types to illustrate the characteristic features that distinguish the majority of wines. <br><br>A large portion of the book is dedicated to the practical concerns of preparing and performing wine assessments. Readers are instructed in how to differentiate between the various types of wine tastings (each requiring its own design, tasting sheets, training, skill measurement, and analysis). Included is a general overview of the types and sources of wine quality and how wine is most appropriately paired with food. Special features include a flow chart of wine tasting steps, details of errors to avoid, procedures for training and testing sensory skills, sample tasting sheets, original data from 14+ years of training tasters, and numerous tables, charts, and figures.<br> <br><br>Key Features<br>* Modern treatment of all relevant data relative to wine tasting, both professional and personal<br>* Separates the practical and more technical and theoretical aspects of wine tasting, allowing easy access to people of different interests<br>* Stresses the explanation and significance of each step in the tasting process, as well as errors to be avoided<br>* Outlines procedure in the training and testing of sensory skill (professional and personal)<br>Presents sample tastings designed to teach tasters specific varietal, regional and stylistic types of wines<br>* Provides examples of tasting results and means for analysis<br>* Discusses the evolution of cuisine and wines association with food<br>* Outlines the diversity of wines and the sensory experiences expected with each<br>* Outlines the nature and origins of wine quality<br><br>Illustrative Material:<br>* Flow Chart of Wine Tasting Steps<br>* Examples of Tasting Sheets: Hedonic (hierarchy and numerical ranking), Wine Appreciation (blank and complete examples), Quality assessment (general, sparkling, artistic ranking), Sensory Analysis (quality and aroma specific)<br>* Fragrance Chart (with colored icons)<br>* Off-odor Chart (with colored icons)<br>* Color transparency representing standardized wine color terms)<br>* Color illustrations representing the appearance of wines of different ages<br>* Warming-cooling chart for bottles of wine (air and ice water)<br>* Table of aroma descriptors for the major grape varieties (red and white)<br>* Chart of the warming rate of wine in a glass<br>* Figure showing the influence of alcohol content on 'tears' formation<br>* Taster variability to the major tastant and odorants in wine
*$211.29
Deep Frying, Second Edition: Chemistry, Nutrition, and Practical Applications

Brand: Academic Press and AOCS Press   
Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book will cover everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.<ul><li>Focuses heavily on the physical characteristics of oils during frying, including odor and flavor components and oxidized sterols</li><li>Includes  practical information on the dynamics of frying from many perspectives including foodservice and industrial</li><li>Addresses regulatory issues, environmental concerns, and nutritional aspects</li></ul>
*$100.91
Miss Read S Country Cooking

Brand: Academy Chicago Publishers   
Hardcover, 1992.
*$181.83
Low Carb, Low Fat (Australian Women's Weekly) of The Australian Women's Weekly on 02 August 2004

Brand: ACP Publishing Pty Ltd   
*$275.50
Vegetarian: Meals in Minutes (The Australian Women's Weekly) by Australian Women's Weekly (2001)

Brand: ACP Publishing Pty Ltd   
*$278.49
 Elaboracion de Cerveza (Spanish Edition)

Brand: ACRIBIA   
*$189.46
 Looks Good Tastes Great: Jewish Culinary Favourites

Brand: Action Duchenne   
*$334.05
Another Dinner Is Possible: More than Just a Vegan Cookbook—Recipes or Food and Thought (Active Teapot Productions)

Brand: Active Distribution   
<i>Another Dinner Is Possible </i>is a unique two in one cook book and guidebook featuring over 250 recipes for food that's simple but full of flavour, and cheap but tasty!... Plus articles and guides to reconnecting with the food we eat, how food affects us on all levels of our lives, and some things we can do to develop a better relationship to it. All recipes are written for 2 to 6 people but there is information about cooking on a large scale and recipes that are suitable for this are indicated throughout. The book is printed on high quality glossy recycled paper and is wire bound so stays flat on your work top whilst cooking. Illustrated throughout.
*$289.24
Ghanaian Favourite Dishes: (Favourite Ghanaian Recipes Originally Collected and Tried by Nutritionists All Over the Country)

Brand: Adaex Educational Publications ltd   
*$132.57
Banh Mi: 75 Banh Mi Recipes for Authentic and Delicious Vietnamese Sandwiches Including Lemongrass Tofu, Soy Ginger Quail, Sugarcane Shrimp Cake, and Honey-Glazed Beef

Brand: Adams Media   
<div><p><b>The quintessential Vietnamese street food--in your own home!</b></p><p>Indulge in the intoxicating aroma and exotic taste of a freshly baked baguette topped with savory pork, bright cilantro, and thin strips of pickled carrots and daikon. With <i>Banh Mi</i>, you can enjoy these flavorful Vietnamese sandwiches without ever having to step out of your home. From vegetarian options to meat-filled sandwiches, this book will provide you with step-by-step instructions for creating 75 delicious banh mi recipes, including:</p><ul><li>Spicy eggplant tofu</li><li>Vietnamese-style chicken curry</li><li>Char siu barbecue pork</li><li>Mango grilled shrimp</li></ul><p> Complete with recipes for classic Vietnamese pickled condiments, flavorful sauces, fresh baked breads, and classic sides, <i>Banh Mi</i> brings the essential tastes of true Vietnamese cuisine into your kitchen!</p></div>
*$116.44


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