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Zombie Supplies - Kitchen : Cookbooks

101 Body-Sculpting Workouts & Nutrition Plans: For Women [Paperback]

*$193.24
Advanced Bread and Pastry (Hardcover)

*$306.16
Colesterol y dieta/ Cholesterol and diet (Autoayuda) (Spanish Edition)

Rare book: Price in USD
*$234.00
Engage: The Complete Guide for Brands and Businesses to Build, Cultivate, and Measure Success in the New Web [Hardcover]

*$227.17
FLIUDITA

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

*$333.85
Gluten Free Bible: Delicious Gluten-Free Food (Paperback)

*$288.99
Grand Livre De Cuisine D'alain Ducasse

*$176.37
Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 easy recipes from my Louisiana Kitchen [Paperback]

*$208.91
LaBelle Cuisine: Recipes to Sing About [Hardcover]

*$153.53
Nick Stellino's Glorious Italian Cooking

The host of PBS-television's <i>Cucina Amore </i>presents a new selection of 155 recipes, along with menus, wine suggestions, and cooking and serving tips, representing the best in authentic Italian cuisine. TV tie-in.
*$163.65
Sandra Lee Semi-Homemade Cocktail Time [Paperback]

*$392.61
Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking [Hardcover]

*$407.27
Sushi for Everyone

Chief Instructor of Sushi Chef Institute, Chef Andy Matsuda has created Sushi for Everyone for his Professional class at his institute. He has been teaching for almost 20 years and has well over 30 years experience in the sushi industry. This textbook is an excellent tool to gain the basic skills needed to creat authentic Japanese cuisine. We would recommend it for professional chefs or anyone with an interest in Japanese food. This textbook covers: Japanese cuisine: Domburi, tempura, suki yaki, shabu shabu, kaiseki, appetizers, meats, poultry etc. Sushi, sashimi, nigiri, fish cutting, fish preparation, rice, sauces, marination, decoration, garnish and more
*$145.00
The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart [Hardcover]

*$238.41
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
Pork Chops and Applesauce: A Collection of Recipes and Reflections

Brand: 1st Book Library   
<span>Cynthia Briggs has an easy-going writing style that touches the soul as she relates humorous misadventures of country living while dishing-up plentiful home-cooked dinners. This is two books in one with a tale about growing up in the good old days with a corresponding, family-favorite recipe to follow. PORK CHOPS & APPLESAUCE is a treasure chest of remembrances.</span><br><span> </span>< br><span>Her thread of humor about raising children on a<span> </span></span><span>Pacific Northwest</span><span><span> </span></s pan><span>farm, coupled with the comfortable easiness of those simpler times, reaches out to the heart of the reader. At signings, Cynthia often signs the book, <i>Enjoy the journey...!</i> This promises the reader a relaxing, perhaps even a sentimental journey, back to carefree summer days and snow-covered winter nights.</span><span></span><br><span> < /span><br><span>Fighting the Battle of the Bulge (Chicken Enchilada Casserole), The Apple Dumpling Gang Rides Again (Apple Dumplings), Tales of the Great Pecan Hunter (Pecan Pie), The Cookie Monster (cookie recipes), Going Whole Hog (Spare Ribs), Grandkids Keep Us Young (kid friendly recipes) and Spinach Instincts (Spinach Salad) are just a few story titles and recipes you'll find in this collection of recipes and reflections.</span><span></span><br><spa n> </span><span></span><br><span>With its amusing, heartfelt tales of family living in the country, it's clear the cookbook was harvested from the heart. Join Cynthia in the kitchen, and then gather around the dinner table where all culinary hearts beat as one. Create bonds with family, friends and acquaintances that will stay with you forever.</span><span></span><br> <br><span> </span>
*$21.45
a Chef's Journey Home

Brand: a Chef's Journey, Port Angeles, WA   
Most of us grew up with food memories and remember special family members in connection with those foods. Favorite recipes are a wonderful treasure for any family to have and to pass down to future generations. Chef Denham came from a family of cooks who, if they had been more careful with those little scraps of paper with recipes and ideas written on them, could fill four or five books. She is joined by her friends in remembering the best of the best from their families also. The book is a compilation of comfort foods we all grew up with along with beloved stories that keep the memories alive for our families.
*$119.24
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.
*$14.95
Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present

Brand: ABC-CLIO   
<p>Serving students and general readers alike, this encyclopedia addresses the myriad and profound ways foods have shaped the world we inhabit, from prehistory to the present.</p><p><br/>• Overviews the foods that have changed the world from prehistory to the present</p><p>• Gives attention to the relationships between foods and religious movements, such as the connections between fish, bread, and wine and the rise of Christianity</p><p>• Enables readers to grasp the connections between the history of foods and the Columbian Exchange</p>
*$84.97
Street Food around the World: An Encyclopedia of Food and Culture

Brand: ABC-CLIO   
<p>In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos.</p><p><br/>• Presents an international survey of street foods in representative countries and regions that includes interesting facts and recipe to illustrate many of them</p><p>• Supplies the historical and environmental background of the country's street food</p><p>• Includes sidebars with fun facts and statistics about street foods</p><p>• Provides highly useful information for students studying geography and for travelers</p>
*$86.49
Keiller's of Dundee: The Rise of the Marmalade Dynasty 1800-1879 (Abertay Historical Society Publication)

Brand: Abertay Historical Society   
*$315.56
The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales

Brand: Abrams   
<div><I>The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales</I> celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus—delicious reminders of the depth and breadth of Britain’s culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery.</div>
*$50.00
The Great American Cereal Book: How Breakfast Got Its Crunch

Brand: Abrams Image   
Americans love their breakfast cereal, which is second only to milk and soda in supermarket spending. Cereals and their cartoon spokescharacters are some of the most enduring pop-culture icons of the 20th century. <i>The Great American Cereal Book </i>is the definitive compendium of breakfast cereal history and lore, celebrating the most recognizable brands and packaging, such as Cheerios, Cocoa Puffs, Frosted Flakes, Grape-Nuts, and Trix. Award-winning writer Marty Gitlin and co-author Topher Ellis provide behind-the-scenes stories about the creation of these iconic kitchen-table companions, with 350 images of cereal boxes, vintage ads, and rare memorabilia.<br><br>Praise for <i>The Great American Cereal Book</i>:<br><br> "Instantly evokes feelings of childhood--watching Saturday-morning cartoons and being bombarded with commercials for sweet cereals with colorful mascots like Toucan Sam and Tony the Tiger." --<i>TMagazine.Blogs.NYTimes.com</em><br > <br>"While many of us have ditched the cereals of our youths (in all their freeze-dried marshmallowy glory) in favor of flax seed (boring!), the eye-popping colors and kooky designs on the cereal boxes of our childhoods still have a pull, which is why we're loving <span>The Great American Cereal Book</span>. -- <em>Oprah.com</i><br>If you're a cereal lover, you'll enjoy poring through Marty Gitlin and Topher Ellis' <em>The Great American Cereal Book: How Breakfast Got Its Crunch</em> (Abrams Image). Full of factoids and countless cereal boxes from days of yore, Gitlin and Ellis trace the history of this most iconic of American breakfast dishes. It's a lot of fun to look at how cereal packaging has changed over the decades, and for anyone a little bit nostalgic, it's the perfect venue for a walk down memory lane. -- <i>epicurious.com</i><br>"A crisply colorful history of a favorite kids' food that became a pop culture icon." --<i>Tampa Bay Times</i><br> <br>"Whether you're a food history buff, package-design geek, or just an enthusiastic consumer of the country's favorite morning bowl, these pages provide enough--ahem--snap, crackle, and pop to keep everyone happy."<i> </i>--<i>Real Eats</i> magazine
*$154.58
Authentic Vietnamese Cooking: Food from a Family Table

Brand: Absolute Press   
Refined, subtle, challenging, and accessible all at the same time, the food of Vietnam was the first true fusion cuisine, blending the techniques and ingredients of French and Chinese culinary traditions. In "Authentic Vietnamese Cooking," culinary writer and consultant Corinne Trang introduces you to the pleasures of regional Vietnamese cooking. Born in France's Loire Valley to a French mother and Cambodian-born Chinese father, and raised in Phnom Penh, Paris, and New York, Trang shares more than 100 delicious, authentic Vietnamese recipes designed especially for the home cook. In this beautiful volume, the complicated processes of assimilation, adaptation, and evolution have been distilled into magnificent dishes that represent the three distinct culinary regions of Vietnam: the Simple North, the Sophisticated Center, and the Spicy South. There are recipes for family meals and special occasions, sauces, marinades, flavored oils, soups, noodle dishes, and more. Trang translates the complex flavors of Vietnamese cuisine into easy-to-follow, step-by-step recipes, so even inexperienced cooks can create such classic dishes as "Cha Gio" (Spring Rolls), "Sup Cua Mang Tay" (Crab and Asparagus Soup), "Pho Bo" (Hanoi Beef and Rice Noodle Soup), "Tom Nuong Xa" (Grilled Lemongrass Prawns), "Ga Nuong Toi" (Garlic-Roasted Baby Chicken), and "Banh Gan" (Coconut Creme Caramel). Enhanced by stunning photographs, "Authentic Vietnamese Cooking" also includes sections on essential ingredients, equipment, and techniques; sample seasonal menus: and a list of mail-order sources and Web sites for securing hard-to-find items. Rich with historical, cultural, and personal anecdotes,"Authentic Vietnamese Cooking" brings the experience and pleasures of Corinne Trang's family table to yours.
*$255.28
Mexican Kitchen

Brand: Absolute Press   
*$144.90
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.
*$156.49
Anahid's Gourmet Cookbook

Brand: Academia International   
BEST SELLER<br>Great MIDDLE EASTERN CUISINE Book
*$44.23
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>
*$50.81
ADVANCES IN FOOD RESEARCH VOLUME 28, Volume 28 (v. 28)

Brand: Academic Press   
*$290.42
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
*$134.42
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
*$252.19
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
*$113.79
Marine Medicinal Foods, Volume 65: Implications and Applications: Animals and Microbes (Advances in Food and Nutrition Research)

Brand: Academic Press   
This volume on medicinal foods from the sea narrates the bioactive principles of various marine floral (vertebrate and Invertebrate), faunal (Macro and Micro algal) and microbial sources. Contributions from eminent scientists worldwide explain about the latest advance implications in the development and application of marine originated functional foods, as potential pharmaceuticals and medicines for the benefit of humankind by meeting the present nutraceutical demands. <br><br>*The latest important information for food scientists and nutritionists <br>*Peer-reviewed articles by a panel of respected scientists <br>*The go-to series since 1948
*$161.41
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
*$98.87
Molecular Wine Microbiology

Brand: Academic Press   
<p><b>Molecular Wine Microbiology</b> features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine production and microbial wine safety.</p> <p>Microbiology has long been recognized as a key tool in studying wine production, however only recently have wine microbiology studies been addressed at a molecular level, increasing the understanding of how microbiology impacts not only the flavor quality of the wine, but also its safety. Understanding, at a molecular level, how a starter culture can impact ethanol, glycerol, volatile phenols, mannoproteins, biogenic amines or ochratoxin A of a wine are just some of the core points that must be considered in order to achieve maximium consumer acceptability while addressing safety concerns during processing and storage. While other books offer insights into the technological aspects of enology, this book is written by expert microbiologists, who explore the positive and negative impacts of gene function in the production of wine, from a microbiological point of view.</p><ul><li>Winner of the 2012 Jury Award in Enology from the International Organisation of Vine and Wine</li><li>Presents the most current methods of studying the microbiology of wine</li><li>Includes latest identification and typing methods, reducing identification time from days and weeks to minutes and hours</li><li>Provides important knowledge about the impact of microbiological factors at the molecular level for reduction of wine spoilage and increased wine quality and safety</li></ul>
*$92.68
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> <ul></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>
*$110.00
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> <br><br>*The latest important information for food scientists and nutritionists <br>*Peer-reviewed articles by a panel of respected scientists <br>*The go-to series since 1948
*$117.99
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.
*$195.00
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>
*$79.86
Tropical Foods: v. 1: Chemistry and Nutrition

Brand: Academic Press Inc   
*$235.49
A Culinary Legacy from Escoffier to Today

Brand: Acclaim Press   
<i>A Culinary Legacy from Escoffier to Today</i> is far more than a cookbook. It offers the reader an entrance into the daily life of a small village in Provence, France through food and the interpretation of recipes over 100-years-old. The photos provide this journey with explicit depiction of not only many of the dishes, but of the lively activity of the markets and village life in a medieval French town. The book ties together the writings and work of a young Escoffier-trained chef of the late 1800's to the culinary endeavors of his granddaughter and a classical trained chef of Provence in the 21st century. <p> The liveliness of the foods of Provence are brought to the table through recipes that can be accomplished by any cook who has even basic culinary knowledge and experience. Each recipe is offered in a step-by-step process and often alternate suggestions are given for ingredients and procedure. <p> While the book offers recipes in every standard category of a normal cookbook, it does not repeat many of the typical recipes found in books on Provençal cuisine. The recipes are today's version of what a young chef created over one hundred years ago in kitchens along the Mediterranean Sea and later in elegant hotel kitchens of America.<p> The authors offer their interpretations of the original journal, relying on their years of experience in the professional kitchen and injecting their own styles and techniques. Consideration to ingredients currently available and affordable to home cooks is paramount and often substitutions are suggested.
*$39.95
Alinea

Brand: Achatz   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
*$31.99
Cook; How to cook absolutely everything: How to Cook Absolutely Everything ( " Australian Women's Weekly " )

Brand: ACP Books   Part Number: colour illustrations
*$136.19
 Looks Good Tastes Great: Jewish Culinary Favourites

Brand: Action Duchenne   
*$381.99
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>
*$27.56
Provincetown Seafood Cookbook

Brand: Addison-Wesley Educational Publishers In   
<div><div>Acclaimed by chef Anthony Bourdain as "a witty, informative ode to local seafood, sprinkled with anecdotes," this illustrated cookbook combines mouthwatering recipes with fascinating glimpses of history and folklore. Provincetown's best-known chef recounts the development of the town's fishing fleet and offers dozens of Portuguese- and Creole-influenced recipes for Cape Cod seafood favorites.</div></div>
*$133.97
A Day at elbulli - Classic Edition

Brand: Adria, Ferran/ Soler, Juli/ Adria, Alber   
'A Day At ElBulli' takes an exclusive look behind the scenes of elBulli - the best restaurant in the world, created by Ferran Adria, the best chef in the world."
*$35.41
Adventures in good cooking and the art of carving in the home: A Duncan Hines book. Famous recipes

Brand: Adventures in good eating, inc   
Famous recipes
*$346.94
 A Taste of Africa: The African Cookbook

Brand: Africa World Press   
*$379.95


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