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 Baking with Agave Nectar
80 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Natural
foods chef Ania Catalano shows how to creatively integrate agave nectar
into every sweet tooth's repertoire through a variety of delectable
recipes. Illustrated with photos by Lara Hata. Indexed. 134 pages. See
what's cooking. |
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Chocolate, Truffles, and other Treasures of Italy's Piedmont Cuisine
by Sally Spector. Illustrated by the author. Tells the story of the
gastronomic culture and local traditions, social and agricultural
history of the Piedmont region of Italy. Indexed. 187 pages. See
what's cooking. |
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The Complete Idiot's Guide to Cooking Substitutions
by Ellen Brown. A-to-Z compendium of recipe savers for spices, staples
and more. "Wipe-clean" paper over-board cover. 202 pages. See
what's cooking. |
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The Complete Idiot's Guide to Good Food from the Good Book by
Leslie Bilderback. Cookbook of dishes made from foods mentioned in the
Bible. Includes 100 recipes, along with dozens of scripture quotes and
interesting historical food facts. Indexed. 313 pages. See
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The Cooking Ladies' Recipes From The Road
Stovetop Creations and Travel Adventures by Phyllis Hinz and Lamont
Mackay. The Cooking Ladies share more than 100 recipes and regional
specialties discovered on their travels throughout North America.
Illustrated with color photos. Indexed. 216 pages. See
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The Ethnomusicologists' Cookbook
by Sean Williams. Unique text that combines recipes for 35 complete
meals from a worldwide selection of native cultures with recommended
musical accompaniment to create an authentic cultural as well as
culinary experience. 305 pages. . See
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For
the Love of Food Recipes and Stories from the Chefs of the
IACP. Includes
signature dishes and personal experiences of 34 of professional chefs,
showcasing the talents of of over 50 food stylists and food
photographers.
176 pages. See
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The Good Home Cookbook
More Than 1000 Classic American Recipes by Richard J. Perry. Features
more than 1,000 recipes from the days when comfort food
wasn’t
the latest trend, but a way of life. First Edition. Indexed. 512 pages.
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Hot Drinks Cider,
Coffee, Tea, Hot Chocolate, Spiced Punch, and Spirits by Mary Lou Heiss
and Robert J. Heiss. A festive collection of 50 hot drink recipes for
fall and winter holiday entertaining. Illustrated with color photos by
Marshall Gordon. Indexed. See
what's cooking. |
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Mocha
by Michael Turback. A collection of 50 recipes (35 drinks, 15 desserts)
featuring the ingredients chocolate and coffee in combination. Includes
more than 15 full-color photos by photographer Leo Gong. Indexed. 136
pages. See
what's cooking. |
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Mom's Best Crowd-Pleasers
101 No-fuss Recipes for Family Gatherings, Casual Get-togethers
&
Surprise Company by Andrea Chesman. Classic recipes and tips for
keeping guests happy and taking the stress out of entertaining.
Indexed. 197 pages. See
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One
Pot 100 Delicious Recipes by Sterling Publishing Co. Recipes
for more
than 50 soups, casseroles, side dishes and more, all made in a single
pot.
Illustrated with color photos. Indexed. 144 pages. See
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Peter Reinhart's Whole Grain Breads New Techniques, Extraordinary Flavor by Peter Reinhart.
A cookbook and guide to baking artisan-quality bread. Includes
recipes for both partial and 100-percent whole grain hearth, sandwich,
and specialty breads. Illustrated with photographs by Ron Manville.
Indexed. 309 pages. See
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Raising the Heat
Cooking with Fire and Spice by Paul Gayler. Illustrated with color
photos by Gus Filgate. Large format. A collection of hot and spicy food
recipes. Includes a special section on sauces and spice mixes. Indexed.
160 pages. See
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Tea Cuisine A
New Approach to Flavoring Contemporary and Traditional Dishes by Joanna
Pruess with John Harney. How to take tea from the teapot to the soup
pot, frying pan, and mixing bowl to create dozens of elegant and
easy-to-prepare dishes. Photographs by Tom Eckerle. Indexed. 116 pages.
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Tucson Cooks!
by The Primavera Foundation. Stories, recipes and photographs from the
dozen restaurants that collaborated on Primavera Cooks! -- a series of
summer dining events hosted by the Primavera Foundation in Tucson,
Arizona. See
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Wisconsin Cheese A
Cookbook and Guide to the Cheeses of Wisconsin by Martin Hintz and Pam
Percy. A cheese lover’s resource and a homage to
Wisconsin’s rich cheesemaking history. Includes more than 100
recipes, cheese trivia, profiles of cheesemakers, and cheese tips.
Indexed. 259 pages. See
what's cooking. |
