"You know, you're starting to make me think that the world ending can't be any more painful than listening to you!" ~ Ash, Evil Dead: Regeneration (VG)

Zombie Supplies - Kitchen : Cookbooks

Advanced Bread and Pastry (Hardcover)

*$309.42
FLIUDITA

The second book by the Alajmo Brothers -Color photos-beautiful book-ENGLISH EDITION!!!!!!
*$376.00
French Classics Made Easy [Hardcover]

*$245.83
 Gane Dinero, Organizando Fiestas/ Earn Money, Organizing Parties (Spanish Edition)

*$348.43
Gluten-free Cooking: 61 gluten-free recipes (Hamlyn Healthy Eating) by Costain, Lyndel, Farrow, Joanna (January 6, 2015) Paperback

*$220.28
Grand Livre De Cuisine D'alain Ducasse

*$206.21
LaBelle Cuisine: Recipes to Sing About [Hardcover]

*$152.72
Maida Heatter's Book of Great Desserts (Hardcover)

*$360.81
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.
*$177.01
Parma "A Capital of Italian Gastronomy" By Giuliano Bugialli

Giuliano Bugialli's latest book is the very first book printed by Academia Barilla. Parma-designated the culinary capital of the European Union is renowned for its unique ingredients, parmagiano reggiano and proscuitto di Parma. Giuliano Bugialli presents the food of this legendary city, dishes that have a classic simplicity and full, rich flavors. More than 120 recipes are included-antipasti, a wide array of pasta dishes, main courses based especially on veal and pork of the region, and, of course, the succulent desserts for which the city is famous. For Parma photographer Andy Ryan has contributed spectacular views of the city-its historic buildings, markets, and the surrounding countryside-as well as finished dishes and ingredients to create a sense of the richness and vitality of the culture and cuisine of this wonderful place. A luxury hardcover that makes a perfect gift. Retail price $50
*$124.95
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
Something in the Cellar . . .: Ronald Searle's Wonderful World of Wine by Searle Ronald (2004-04-01) Hardcover

*$244.35
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
Greek Cooking for the Gods

Brand: 101 Productions   
Good condition, a small tear at top of book cover, pages have no imperfections
*$115.95
Ethnic Pride In Vegetarian Cooking: Second Edition

Brand: 1st Book Library   
*$146.75
The Life of Captain James Cook

Brand: A & C Black Publishers Ltd   
<div>Captain Cook is the greatest explorer-seaman of all time, yet the world has had to wait almost two centuries for the first full-scale biography to do justice to the man and his achievements. Professor J.C. Beaglehole, the leading authority on Pacific exploration, devoted himself for many years to the editing of Cook's copious Journals, a monument of scholarship in four massive volumes, and the Journal of Josepph Banks who accompanied Cook in the <I>Endeavor</i>. The Journals completed, Beaglehole turn to writing as the crown of his life's work this biography of Cook, which was completed but for a final checking when he died.<BR><BR>This is not merely a chronological account of events in Cook's life but a deeply revealing study of the growth of a complex character, stubborn and passionate yet patient and judicious, seen in his actions as an unrivalled navigator and explorer and as a commander of men. Those who influenced Cook from childhood up, and those who sailed with him on his voyages, are as clearly and surely drawn as the man himself. The author's first-hand knowledge of the Pacific Islands and the coasts of New Zealand and Australia give a warmth and actuality to the narrative, while his impeccable scholarship and skill in handling the mass of documentary material, his wit, and his elegant literary style, confirm the expectration that this is one of the great historical biographies.<br><BR></div>
*$130.94
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.
*$209.47
A Spicy Touch Volume III

Brand: A Spicy Touch Publishing Inc.   
A Spicy Touch III: A Fusion of east African & Indian Cuisine, presents 134 recipes, of which two dozen offer variations, and 90 are completely vegetarian. All recipes are presented with English names although, where appropriate, traditional names for ingredients and particular dishes are provided in Gujarati (the language of Gujerat in northwestern India) and/or Kiswahili (the official bantu Language of Kenya, Tanzania, and Uganda). The book is organized in six sections: BASICS (Masalas, Pastes & Sauces); ACCOMPANIMENTS (Pickles, Chutneys, Raitas & Salsa); APPETIZERS (Salads, Snacks & bhajia); MAIN DISHES (Chicken, Beef & Lamb, Seafood, Vegetables & Pulses); Starches (Rice & Bread); DESSERTS (Sweets & Drinks). Recipes presented at the front of the book provide stock ingredients for many subsequent dishes. Preparing them and having them on hand will make the further preparation of this cuisine far less complex and more manageable in terms of time. A detailed glossary and background notes specific to any unusual ingredients used in a particular recipe will help you understand what you require and then look for on the shelves of your neighbourhood grocery store. In A Spicy Touch III, Noorbanu Nimji presents her recipes in a logical sequence designed to support anyone who feels comfortable in a domestic kitchen environment, achieve competency in the preparation, cooking and presentation of this flavourful, colourful, and healthy cuisine. With what this book can teach you, you can master the Spicy Touch!
*$79.99
They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from around the World

Brand: ABC-CLIO   
<p>This thoroughly engaging encyclopedia considers the rich diversity of unfamiliar foods eaten around the world.</p><p><br/>• Approximately 100 entries </p><p>• A representative recipe for each entry</p><p>• Photographs and drawings</p><p>• Suggested readings for each entry</p><p>• Alphabetical and geographical lists of entries</p><p>• A selected bibliography</p><p />
*$73.99
Everything I Want to Eat: Sqirl and the New California Cooking

Brand: Abrams   
<div><B>The debut cookbook from Jessica Koslow, award-winning chef of LA’s popular restaurant Sqirl, featuring more than 100 fresh, market-driven, healthy, and flavorful recipes.</B><BR>  <BR> Jessica Koslow and her restaurant, Sqirl, are at the forefront of the California cooking renaissance, which is all about food that surprises us and engages all of our senses—it looks good, tastes vibrant, and feels fortifying yet refreshing. In <I>Everything I Want to Eat</I>, Koslow shares 100 of her favorite recipes for health-conscious but delicious dishes, all of which always use real foods—no fake meat or fake sugar here—that also happen to be suitable for vegetarians, vegans, or whomever you’re sharing your meal with.<BR>  <BR> The book is organized into seven chapters, each featuring a collection of recipes centered on a key ingredient or theme. Expect to find recipes for dishes Sqirl has become known for, as well as brand-new seasonal flavor combinations, including:<BR>  <BR><ul><li>Raspberry and vanilla bean jam</li><li>Sorrel-pesto rice bowl</li><li>Burnt brioche toast with house ricotta and seasonal jam</li><li>Butternut squash latkes with crème fraîche and applesauce</li><li>Lamb <I>merguez</I>, cranberry beans, roasted tomato, and yogurt cheese</li><li>Valrhona chocolate <I>fleur de sel</I> cookies</li><li>Almond hazelnut milk</li></ul><BR> Koslow lives in LA, where everyone is known to be obsessively health-conscious and where dietary restrictions are the norm. People come into Sqirl and order dishes with all sorts of substitutions and modifications—hold the feta, please, add extra kale. They are looking to make their own healthy adventures. Others may tack breakfast sausage, cured bacon, or Olli’s prosciutto on to their order. So Koslow has had to constantly think about ways to modify dishes for certain diets, which in a way has made her a better, more adaptable cook.<BR>  <BR> Throughout this book, Koslow provides notes and thought bubbles that show how just about any dish can be modified for specific tastes and dietary needs, whether it needs to be gluten-free or vegan.<BR>  <BR> Everything I Want to Eat captures the excitement of the food at Sqirl—think of a classic BLT sandwich turned playful with the substitution of chicken skin “bacon”—while also offering accessible recipes, like tangerine and rosewater semolina cake, that can be easily made in the home kitchen. Moreover, it’s an entirely new kind of cookbook and approach to how we are all starting to think about food, allowing readers to play with the recipes, combining and shaping them to be nothing short of everything you want to eat.<BR>  <BR> Praise for Jessica Koslow and Sqirl:<BR>  <BR> “Koslow’s dishes managed to galvanize the very narrow crossover of food writers and L.A. salad obsessives. Turns out that in her hands, breakfast and lunch are what people want to eat all day long.” —Bon Appétit<BR>  <BR> “I would say that Koslow and I are culinary soul mates, but given the popularity of the place, it’s clear that I’m not the only one. This is food whose time has come.” —Mark Bittman<BR>  </div><BR>
*$28.42
South African Cape Malay Cooking

Brand: Absolute Press   
Cape Malay cuisine has its roots in the 17th century, and combines the influences of exiles from the Dutch East Indies with the indigenous herbs and spices of the South African Cape.
*$234.33
Italian Desserts & Pastries: Delicious Recipes for More Than 100 Italian Favorites

Brand: Academia Barilla (EDT)/ Zenti, Gianluigi   
<p>Coming straight from the expert kitchen of ACADEMIA BARILLA, the most trusted name in Italian cuisine, these 100 authentic recipes cover sweets from every region of Italy and include classic tiramisu from Veneto, zuppa inglese from <br />Emilia-Romagna, cannolis from Sicily, plus cakes, pastries, cookies, and puddings from Piedmont, Tuscany, Campania, and more. Each traditional recipe captures the unique flavors of its originating region, and some even offer up modern interpretations for an element of delicious surprise. Simple, step-by-step instructions and cooking tips ensure success every time. So whether you’re making a special treat to bring to a party, preparing a goody to give for the holidays, or simply want to indulge a little this weekend, Italian Desserts & Pastries is sure to satisfy.</p>
*$112.62
Anahid's Gourmet Cookbook

Brand: Academia International   
BEST SELLER<br>Great MIDDLE EASTERN CUISINE Book
*$44.21
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>
*$52.42
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
*$107.69
Enological Chemistry

Brand: Academic Press   
<p><i>Enological Chemistry</i> is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related titles lack the appropriate focus for this audience, according to reviewers, failing either to be as comprehensive on the topic of chemistry, to include chemistry as part of the broader science of wine, or targeting a less scientific audience and including social and historical information not directly pertinent to the understanding of the role of chemistry in successful wine production.</p> <p>The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process.</p><ul><li>Organized according to the winemaking process, guiding reader clearly to application of knowledge</li><li>Describes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with them</li><li>Provides both theoretical knowledge and practical application providing a strong starting point for further research and development</li></ul>
*$77.37
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
*$135.85
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
*$103.20
Gluten-Free Cereal Products and Beverages (Food Science and Technology) (2008-01-15)

Brand: Academic Press   
*$308.00
Gluten-Free Cereal Products and Beverages (Food Science and Technology) (2008-05-02)

Brand: Academic Press   
*$345.49
Microwaves in the Food Processing Industry (Food Science and Technology)

Brand: Academic Press   
Book annotation not available for this title.<br><b>Title: </b>Microwaves in the Food Processing Industry<br><b>Author: </b>Decareau, Robert<br><b>Publisher: </b>Academic Pr<br><b>Publication Date: </b>1985/08/28<br><b>Number of Pages: </b><br><b>Binding Type: </b>HARDCOVER<br><b>Library of Congress: </b>84028293
*$244.00
 Physiology and Biochemistry of the Domestic Fowl, Volume 4 (Physiology & Biochemistry of the Domestic Fowl)

Brand: Academic Press   
*$165.00
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>
*$114.14
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>
*$113.81
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.
*$151.00
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>
*$59.36
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>
*$288.69
Tropical Foods: v. 1: Chemistry and Nutrition

Brand: Academic Press Inc   
*$234.14
Miss Read S Country Cooking

Brand: Academy Chicago Publishers   
Hardcover, 1992.
*$135.81
Alinea

Brand: Achatz, Grant   Part Number: 9781580089289
The debut cookbook from the restaurant Gourmet magazine named the best in the country.<br><br>A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement--brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team. <br><br>"Achatz is something new on the national culinary landscape: a chef as ambitious as Thomas Keller who wants to make his mark not with perfection but with constant innovation . . . Get close enough to sit down and allow yourself to be teased, challenged, and coddled by Achatz's version of this kind of cooking, and you can have one of the most enjoyable culinary adventures of your life." --Corby Kummer, senior editor of Atlantic Monthly<br><br>"Someone new has entered the arena. His name is Grant Achatz, and he is redefining the American restaurant once again for an entirely new generation . . . Alinea is in perpetual motion; having eaten here once, you can't wait to come back, to see what Achatz will come up with next." --GourmetReviews & AwardsJames Beard Foundation Cookbook Award Finalist: Cooking from a professional Point of View Category  James Beard Foundation Outstanding Chef Award! "Even if your kitchen isn't equipped with a paint-stripping heat gun, thermocirculator, or refractometer, and you're only vaguely aware that chefs use siphons and foams in contemporary cooking, you can enjoy this daring cookbook from Grant Achatz of the Chicago restaurant Alinea.. . . While the recipes can hardly become part of your everday cooking, this book is far too interesting to be left on the coffee table. As you read, a question emerges: Is Alinea's food art? . . . I go a little further, describing Achatz with a word that he would probably never use to describe himself: avant-garde, as it defined art movements at the beginning of the last century--planned, self-concious, and structured attempts to provoke and shake the status quo. Just as with those artists, the results are not necessarily as interesting as the intentions and concepts behind them. In this sense, this volume constitutes a full-blown although not threatening manifesto."—Art of Eating
*$30.63
Cook; How to cook absolutely everything: How to Cook Absolutely Everything ( " Australian Women's Weekly " )

Brand: ACP Books   Part Number: colour illustrations
*$172.39
Low Carb, Low Fat (Australian Women's Weekly) of The Australian Women's Weekly on 02 August 2004

Brand: ACP Publishing Pty Ltd   
*$237.92
Moroccan and the Foods of North Africa ( " Australian Women's Weekly " )

Brand: ACP Publishing Pty Ltd   
*$243.04
Tapas, Antipasto, Mezze ( " Australian Women's Weekly " )

Brand: ACP Publishing Pty Ltd   
*$309.52
Vegetarian: Meals in Minutes (The Australian Women's Weekly) by Australian Women's Weekly (2001)

Brand: ACP Publishing Pty Ltd   
*$289.09
 Looks Good Tastes Great: Jewish Culinary Favourites

Brand: Action Duchenne   
*$355.27
Peru: The Cookbook

Brand: Acurio, Gaston   
<p><b>The definitive Peruvian cookbook, featuring 500 traditional home cooking recipes from the country’s most acclaimed and popular chef, Gastón Acurio.</b></p><p>One of the world’s most innovative and flavorful cuisines, Peruvian food has been consistently heralded by chefs and media around the world as the "next big thing." Peruvian restaurants are opening across the United States, with 20 in San Francisco alone, including Limon and La Mar.</p><p>Acurio guides cooks through the full range of Peru’s vibrant cuisine from popular classics like <i>quinoa</i> and <i>ceviche</i>, and <i>lomo saltado</i> to lesser known dishes like <i>amaranth</i> and <i>aji amarillo</i>. For the first time, audiences will be able to bring the flavors of one of the world’s most popular culinary destinations into their own kitchen.</p>
*$26.65
Mrs. Beeton's Cookery Book and Household Guide

Brand: Adamant Media Corporation   
This Elibron Classics edition is a facsimile reprint of a 1890 edition by Ward, Lock, and Co., London, New York, Melbourne. Containing recipes for every kind of cookery. Hints and advice in household management.
*$17.99
201 Gluten-Free Recipes for Kids: Chicken Nuggets! Pizza! Birthday Cake! All Your Kids' Favorites - All Gluten-Free! by Forbes, Carrie S. (November 18, 2013) Paperback

Brand: Adams Media   
*$219.46


Next Page

http://jezzi.com/cookbooks1.php
http://jezzi.net/cookbooks1.php
http://stuffcheap.info/cookbooks1.php
http://yippersnap.com/cookbooks1.php
http://yippersnap.net/cookbooks1.php
http://promo-1.com/cookbooks1.php
http://promo-1.net/cookbooks1.php
http://isupplyhub.com/cookbooks1.php
http://jezzi.us/cookbooks1.php
http://jezzi.biz/cookbooks1.php
http://jezzi.info/cookbooks1.php
http://jezzi.org/cookbooks1.php
http://kitchensupplyhub.com/cookbooks1.php
http://weddingsupplyhub.com/cookbooks1.php