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Mr. Santizo's Tasty Treats!

by Alice K. Flanagan

Can you smell the hot bread baking and the fresh cookies and apple cakes? Would you like to taste one of the treats that Mr. Santizo makes? He is one of the best bakers in the neighborhood. Includes a recipe for Mr. Santizo's special chocolate chip pecan cookies!

Mrs. Pig's Bulk Buy

by Mary Rayner

From the book: Once when the ten piglets were very small, their mother, Mrs. Pig, had a problem. Her piglets were all fond of ketchup, too fond. They ate it on everything. No matter how hard Mrs. Pig tried to cook things they would like, they never tasted it; everything was covered with ketchup -- even dessert -- before they ate it. Not until one day at the supermarket, when there was a big sale on ketchup, did Mrs. Pig think of a way to solve her problem. She bought six enormous jars. And brought them home. Though there may be no fierce wolf after the piglets this time, their situation is almost as grave, and the final results are just as funny and even more lasting than the ones in Mr. and Mrs. Pig's Evening Out and Garth Pig and the Ice Cream Lady. Other books about the Pig family are available from Bookshare.

Mrs. Rowe's Little Book of Southern Pies

by Mollie Cox Bryan

Legendary Recipes from Virginia's Queen of Pie Mrs. Rowe, known fondly as "the Pie Lady" by legions of loyal customers, was the quintessential purveyor of all-American comfort food. Today her family carries on this legacy at the original Mrs. Rowe's Restaurant and Bakery in Staunton, Virginia, as well as at the new country buffet. The restaurant's bustling take-out counter sells a staggering 100 handmade pies every day! With the pies being snapped up that quickly, it's no wonder that Mrs. Rowe urged her customers to order dessert first. In Mrs. Rowe's Little Book of Southern Pies, recipes for Southern classics like Key Lime Pie and Pecan Fudge Pie sit alongside restaurant favorites like French Apple Pie and Original Coconut Cream Pie. Additional recipes gathered from family notebooks and recipe boxes include regional gems like Shoofly Pie and Lemon Chess Pie. With berries and custards and fudge--oh my!--plus a variety of delectable crusts and toppings, this mouthwatering collection offers a little slice of Southern hospitality that will satisfy every type of sweet tooth--and convince even city slickers to take the time to smell the Fresh Peach Pie.From the Hardcover edition.

My Bombay Kitchen: Traditional and Modern Parsi Home Cooking

by Niloufer Ichaporia King

Published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques, with a range of easy and seductive menus that will reassure neophytes and challenge explorers.

My Bread: The Revolutionary No-work, No-knead Method

by Jim Lahey Rick Flaste

When he wrote about Jim Lahey's bread in the New York Times, Mark Bittman's excitement was palpable: "The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I've used, and it will blow your mind. " Here ... is a way to make bread at home that doesn't rely on a fancy bread machine or complicated kneading techniques. Jim Lahey shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic--no kneading necessary. Wait 12 to 18 hours for the bread to rise, developing structure and flavor; then, after another short rise, briefly bake the bread in a covered cast-iron pot. The process couldn't be more simple, or the results more inspiring.

My Father's Daughter: Delicious, Easy Recipes Celebrating Family And Togetherness

by Gwyneth Paltrow Mario Batali

The Academy-Award winning actress and avid foodie shares a sumptuous collection of recipes and gorgeous photographs celebrating the joy of preparing food for loved ones, a passion she learned from her beloved father. As an actress, author, trendsetter, creator of goop. com, and host of the popular PBS series,Spain: On the Road Again, Gwyneth Paltrow is an icon of style and good taste around the world. As a young girl eating and cooking with her father, Bruce Paltrow, she developed a passion for food that has shaped how she lives today and strengthened her belief that time with family is a priority. Now in MY FATHER'S DAUGHTER, Paltrow shares her favorite family recipes along with personal stories of growing up with her father, Bruce Paltrow. She discusses how he has influenced her in the food she loves, how she involves her kids in cooking, and how she balances healthy food with homemade treats. And, for the first time, Paltrow offers a glimpse into her life as daughter, mother and wife, sharing her thoughts on the importance of family and togetherness. Complete with 150 delicious ideas for breakfast, sandwiches and burgers, soups, salads, main dishes, sides, and desserts, MY FATHER'S DAUGHTER is a luscious collection that will inspire readers to cook great food with the people who mean the most to them.

My Grandmother's Chinese Kitchen: 100 Family Recipes and Life Lessons

by Eileen Yin-Fei Lo

Award-winning cookbook author and celebrated food expert Eileen Yin-Fei Lo learned how to cook from her talented grandmother. This inspiring and instructive book collects 100 recipes the author learned in her grandmother's kitchen, along with the life lessons, observations, and other gifts she hopes to pass on to readers and future generations. <P> Cherished holiday recipes include steamed buns and fish congees for birthdays, vegetables prepared during the Lunar New Year, and rice dumplings made for the Dragon Boat Festival. All the essential techniques of the Chinese kitchen are represented, including stir-frying, steaming, roasting, stewing, braising, and more. <P> A volume to cook from, to share, and to read as a memoir in its own right, My Grandmother's Chinese Kitchen celebrates a great culinary tradition by sharing family wisdom and timeless recipes.

My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats

by Fany Gerson

After years spent traveling and sampling sweets throughout her native Mexico, celebrated pastry chef Fany Gerson shares the secrets behind her beloved homeland's signature desserts in this highly personal and authoritative cookbook. Skillfully weaving together the rich histories that inform the country's diverse culinary traditions, My Sweet Mexico is a delicious journey into the soul of the cuisine. From yeasted breads that scent the air with cinnamon, anise, sugar, fruit, and honey, to pushcarts that brighten plazas with paletas and ice creams made from watermelon, mango, and avocado, Mexican confections are like no other. Stalwarts like Churros, Amaranth Alegrías, and Garibaldis--a type of buttery muffin with apricot jam and sprinkles--as well as Passion Fruit-Mezcal Trifle and Cheesecake with Tamarind Sauce demonstrate the layering of flavors unique to the world of dulces. In her typical warm and enthusiastic style, Gerson explains the significance of indigenous ingredients such as sweet maguey plants, mesquite, honeys, fruits, and cacao, and the happy results that occur when combined with Spanish troves of cinnamon, wheat, fresh cow's milk, nuts, and sugar cane. In chapters devoted to breads and pastries, candies and confections, frozen treats, beverages, and contemporary desserts, Fany places cherished recipes in context and stays true to the roots that shaped each treat, while ensuring they'll yield successful results in your kitchen. With its blend of beloved standards from across Mexico and inventive, flavor-forward new twists, My Sweet Mexico is the only guide you need to explore the delightful universe of Mexican treats.From the Hardcover edition.

My Very Own Mother's Day: A Book of Cooking and Crafts

by Robin West

There are all kinds of ways to show your mother how much you love her. This Mother's Day, make her a bouquet of Fancy Flowers or string together some Oodles-of-Noodles Jewelry. Then whip up a Dirty but Delicious Shake or a Delights of the Garden Quiche. Mother's Day will be here before you know it, so get started! Safe cooking tips, a glossary of cooking terms, a recipe index and a complete index add to the usefulness of this book.

Naked Chocolate: The Astonishing Truth about the World's Greatest Food

by David Wolfe Shazzie

With the mission to "lay naked before the world the true meaning of chocolate," David Wolfe and Shazzie present a spirited and unconventional history, materia medica, and recipe book for the world's most pleasurable food: chocolate. This book describes the wonders of cacao-where it comes from, how it is processed, its three varieties, and its origins and role in pre-Columbian cultures of the Americas. It explains the scientific properties and health benefits of chocolate, and elaborates how you will lose weight, soothe your heart, double your joy, increase your sensuality, nourish your intellect, and attract prosperity by eating it!In contrast to most books about chocolate, this one focuses on the raw cacao bean, or "naked" chocolate. Of course, this chocolate manual wouldn't be complete without a step-by-step guide on what to do with the cacao beans, and over sixty original and mouthwatering chocolate recipes guaranteed to enhance your life.From the Trade Paperback edition.

The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones

by Anthony Bourdain

Essays from the long time chef and host of his travel show and author of Kitchen Confidential.

Near a Thousand Tables: A History of Food

by Felipe Fernandez-Armesto

In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind. In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

Neil Flambé and the Aztec Abduction (Neil Flambé Capers #2)

by Kevin Sylvester

When Neil arrives in Mexico City to partake in the Battle of the Chefs, he learns that Isabella has been kidnapped and it will take a dose of Aztec history and knowledge of buried ruins to find her before time runs out.

Neil Flambé and the Crusader's Curse (Neil Flambe Capers #3)

by Kevin Sylvester

The sudden disappearance of Neil's skills in the kitchen is the real mystery in this culinary caper. Is a curse to blame? World-class chef--and royal pain in the neck--Neil Flambe is used to serving his dishes to resounding applause and overwhelming approval. And Neil's super-sensitive nose does more than enable him to cook sophisticated meals and run his own restaurant; it also allows him to help local police solve mysteries in his spare time. Then things start going wrong. His plates are returned. A group of critics visit the restaurant and leave completely dissatisfied. Worse yet, Chez Flambe is closed by an order of the Department of Health! Suddenly, Neil finds himself amid the cook-off of his life--and his entire reputation is at stake. Then he discovers the root of all his problems: a dark curse that has plagued Flambe chefs for centuries. Has Neil finally met a mess he can't smell his way out of?

Neil Flambé and the Marco Polo Murders (Neil Flambé Capers #1)

by Kevin Sylvester

A delicious blend of mystery, history, and top-notch cuisine. Neil Flambé may be fourteen years old, but he's also a world-renowned chef. Patrons pay top dollar and wait months for reservations at his tiny boutique restaurant. But Neil is more than a fantastic cook--he solves crime too. Ever since he used his kitchen know-how and keen sense of smell to acquit a man of murder, he's been helping Police Inspector Sean Nakamura crack case after case.But when some of the best chefs in town turn up dead, the crime scenes turn culinary. Police are stumped, and the only clues are the scents of mysterious spices and a journal that may have belonged to... Marco Polo? Neil must find a way to connect the past with the present and solve the murders--or he could end up as the prime suspect!

Neil Flambé and the Tokyo Treasure (Neil Flambe Capers #4)

by Kevin Sylvester

Something smells fishy--and it's not the sushi--in this addition to the culinary mystery series celebrity chef Gordon Ramsey calls "good fun."World-class chef Neil Flambe isn't thrilled when his cousin Larry moves to Japan to work on an online manga comic book. Now who'll help him in the kitchen? But he finds a replacement in Gary the bike courier, and life, and the restaurant, moves on without Larry. That is, until the news that life may have really left Larry behind--he's been lost at sea. Neil is devastated. But then he checks Larry's online manga. There's a subtle change in the plot, something Neil and Larry had discussed--something only Neil would notice. Is this a cryptic message from beyond the grave--or is Larry still alive? Determined to find out, Neil heads to Japan to solve his next mystery.

Neris and India's Idiot-Proof Diet: A Weight-Loss Plan for Real Women

by India Knight Neris Thomas

This book tells you how two friends did it, and how you can do it too. It's not a diet devised by some bossy string bean who has never been more than 7 pounds overweight, nor by a fat middle-aged doctor, but a real, long-term, workable diet for real people. A modified and therefore bearable low-carb, high-protein way of eating, the diet really works and includes meal plans, recipes, advice on clothes, make-up and hair at every stage from fat to thin. It doesn't include impossible exercise routines or disgusting things to eat. Above all, it gets to the bottom of why we overeat--and shows you how to stop. There's never been a diet book like it--for women, by women, with jokes and useful tips, and advice that is truly simple to follow. What other diet book tells you to pour yourself a large drink at the end of the day, because you've earned it?

The New Atkins for a New You

by Dr Jeff Volek Dr Stephen Phinney Dr Eric Westman

Read the book that revolutionized the Atkins diet for a whole new generation! This New York Times bestseller explains WHY Atkins is the safest and most effective way to eat, HOW you can use the diet to easily lose pounds and maintain a healthy weight, and WHAT to eat to feel satisfied, every day.The New Atkins Made Easy made a lot of people reexamine what they THOUGHT they knew about low-carb diets. The New Atkins is... Powerful: Learn how to eat the wholesome foods that will turn your body into an amazing fat-burning machine. Easy: The updated and simplified program was created with you and your goals in mind. Healthy: Atkins is about eating delicious and healthy food--a variety of protein, leafy greens and other vegetables, nuts, fruits, and whole grains. Flexible: Perfect for busy lifestyles--you can stick with Atkins at work, at home, on vacation, when you're eating out--wherever you are. Backed by Science: More than eighty studies support the low-carb science behind Atkins. But Atkins is more than just a diet. This healthy lifestyle focuses on maintenance from Day 1, ensuring that you'll not only take the weight off--you'll keep it off for good. Featuring inspiring success stories, all-new recipes, and twenty-four weeks' worth of meal plans, The New Atkins for a New You offers the proven low-carb plan that has worked for millions, now totally updated and even easier than ever.

The New Atkins for a New You Cookbook: Breakfast and Brunch Dishes

by Colette Heimowitz

The cliché that breakfast is the most important meal of the day is particularly true on the Atkins Diet. If you start the day with a lowcarb breakfast, you'll continue to burn primarily fat, including your own body fat, for energy. And breakfast on Atkins doesn't mean eggs every morning! The possibilities range from turkey hash to protein shakes--even French toast, pancakes, muffins, muesli, and granola--all ready to eat in under thirty minutes of active time. Breakfast never tasted so good!

The New Brooklyn Cookbook: Recipes and Stories from 31 Restaurants That Put Brooklyn on the Culinary Map

by Michael Harlan Turkell Brendan Vaughan Melissa Vaughan

Filled with mouthwatering recipes, beautiful photographs, and scenes from some of the most vibrant restaurants in America today, The New Brooklyn Cookbook celebrates the wave of culinary energy that has transformed this thriving borough and infused its kitchens and dining rooms with passion, vigor, and big flavors. Starring the trail-blazing chefs and entrepreneurs who made it all happen, this gorgeous book helps readers recreate the signature dishes of Brooklyn in the comfort of their own kitchens. With enthusiasm and insight, husband-and-wife duo Melissa and Brendan Vaughan highlight the "new" tastes of Brooklyn, including: Steak and Eggs Korean Style (The Good Fork) Cast-Iron Chicken with Caramelized Shallots and Sherry Pan Sauce (Vinegar Hill House) Seared Swordfish with SautÉed Grape Tomatoes, Fresh Corn and Kohlrabi Salad, and Avocado Aioli (Rose Water) Beef Sauerbraten with Red Cabbage and Pretzel Dumplings (Prime Meats) Doug's Pecan Pie Sundae (Buttermilk Channel) Hoppy American Brown Ale-Home Brew Version (Sixpoint Craft Ales brewery) The Vaughans also profile some of Brooklyn's best food makers and purveyors, from cheesemakers and picklers to chocolatiers and bakers, giving readers an inside look at the ingredients behind their favorite restaurant dishes and the food culture that supports their creation. Featured Restaurants: Al Di LÀ The Grocery Saul Rose Water Convivium Osteria Locanda Vini e Olii DuMont Aliseo Osteria del Borgo Marlow & Sons Franny's iCi Applewood Egg Northeast Kingdom The Good Fork Dressler The Farm on Adderley Flatbush Farm Palo Santo Lunetta Beer Table James The General Greene Five Leaves Char No. 4 No. 7 Buttermilk Channel Roberta's Vinegar Hill House Prime Meats The Vanderbilt Plus: Interviews with Ten of Brooklyn's most popular artisanal food producers

New Cider Makers Handbook

by Claude Jolicoeur

All around the world, the public's taste for fermented cider has been growing more rapidly than at any time in the past 150 years. And with the growing interest in locally grown and artisanal foods, many new cideries are springing up all over North America, often started up by passionate amateurs who want to take their cider to the next level as small-scale craft producers. To make the very best cider--whether for yourself, your family, and friends or for market--you first need a deep understanding of the processes involved, and the art and science behind them. Fortunately, The New Cider Maker's Handbook is here to help. Author Claude Jolicoeur is an internationally known, award-winning cider maker with an inquiring, scientific mind. His book combines the best of traditional knowledge and techniques with up-to-date, scientifically based practices to provide today's cider makers with all the tools they need to produce high-quality ciders. The New Cider Maker's Handbook is divided into five parts containing: An accessible overview of the cider making process for beginners; Recommendations for selecting and growing cider-appropriate apples; Information on juice-extraction equipment and directions on how to build your own grater mill and cider press; A discussion of the most important components of apple juice and how these may influence the quality of the cider; An examination of the fermentation process and a description of methods used to produce either dry or naturally sweet cider, still or sparkling cider, and even ice cider. This book will appeal to both serious amateurs and professional cider makers who want to increase their knowledge, as well as to orchardists who want to grow cider apples for local or regional producers. Novices will appreciate the overview of the cider-making process, and, as they develop skills and confidence, the more in-depth technical information will serve as an invaluable reference that will be consulted again and again. This book is sure to become the definitive modern work on cider making. A mechanical engineer by profession, Claude Jolicoeur first developed his passion for apples and cider after acquiring a piece of land on which there were four rows of old abandoned apple trees. He started making cider in 1988 using a "no-compromise" approach, stubbornly searching for the highest possible quality. Since then, his ciders have earned many awards and medals at competitions, including a Best of Show at the prestigious Great Lakes International Cider and Perry Competition (GLINTCAP). Claude actively participates in discussions on forums like the Cider Digest, and is regularly invited as a guest speaker to events such as the annual Cider Days festival in western Massachusetts. He lives in Quebec City.

New Classic Winemakers of California: Conversations with Steve Heimoff

by Steve Heimoff H. William Harlan

Wine critic and writer Steve Heimoff, inspired by Robert Benson's Great Winemakers of California (1977), traversed the state of California to record lively and informative conversations with more than two dozen winemakers and grape growers who represent today's leaders and visionaries. While Benson's book captured a wine industry on the brink of exponential growth and recognition, Heimoff surveys a multibillion-dollar business with a global reputation and new issues to face. Heimoff has followed this industry for more than twenty-five years, visiting all parts of the state and monitoring changing styles and trends, and his interviews provide an oral history of contemporary California winemaking. He reveals the personalities, intellects, philosophies, and passions of the individual winemakers, as well as their opinions on recent high-alcohol vintages, globalization, and the "cult" wine phenomenon. Through this intimate and engaging book, wine lovers can sit in on the back and forth as Heimoff and his vintner subjects talk informally about their favorite subject: wine. THE INTERVIEWEES: John Alban, Mark Aubert, Heidi Peterson Barrett, Andy Beckstoffer, Greg Brewer, Merry Edwards, Elias Fernandez, Gina Gallo, Rolando Herrera, Genevieve Janssens, Kathy Joseph, Greg La Follette, Adam and Dianna Lee, Dan Morgan Lee, Bob Levy, Rick Longoria, Javier Tapia Meza, Gary, Jeff, and Mark Pisoni, Kent Rosenblum, Ted Seghesio, Doug Shafer, Justin Smith, Tony Soter, Brian Talley, Michael Terrien, Randy Ullom, Margo van Staaveren, Bill Wathan.

The New Elegant But Easy Cookbook

by Marian Burros Lois Levine

A completely revised and updated edition of the cookbook that set the standard for entertaining, featuring new recipes and old favorites with all the great taste, convenience, and ease of preparation that has made it the entertaining bible for more than 500,000 cooks. We all know that stirring risotto in the kitchen while your guests are gossiping in the living room is no fun. That's why the recipes in The New Elegant but Easy Cookbook can be prepared in advance and refrigerated or frozen until your party. While sharing all-new recipes for delectable dishes like Chicken Breasts Stuffed with Goat Cheese, Mediterranean Couscous Salad, Michele's Corn Pudding, or an astonishing Prepare-Ahead Chocolate Soufflé, Burros and Levine have also included fifty favorites from the original cookbook, like Sherley's Parmesan Puffs, Baked Imperial Chicken, Green and Gold Squash, and Lois's Original Plum Torte (the most requested recipe ever reprinted in The New York Times). To make your life even easier, the book has an ingredients list with mail-order sources and lists of recipes for specific needs and occasions. Best of all, there are ten foolproof menus, from an Old-Fashioned Casual Dinner for 6 to a Brunch for 16 to a Cocktail Party for 24, each with a shopping list and a two-week "countdown game plan" that will take the fear out of entertaining for even the first-time host.

The New England Berry Book

by Bob Krumm

Contains a guide and recipes for wild blueberries, huckleberries, blackberries, black currants, black raspberries, beach plum, chokecherries, juneberries, elderberries, red raspberries, cranberries, and strawberries.

The New Family Cookbook for People with Diabetes

by American Dietetic Association

Great Tasting Food for People with Diabetes and their Families. Revised and updated to reflect the latest recommendations from The American Diabetes Association and The American Dietetic Association, The New Family Cookbook for People with Diabetes remains the most authoritative and comprehensive resource available for people with diabetes and their families. With more than 370 healthful and flavorful recipes accompanied by complete nutritional analysis, this book makes it easy to prepare satisfying and delicious meals that the whole family will enjoy. RECIPES INCLUDE: Whole Wheat Blueberry Rice Pancakes - Baked Orange French Toast Black Bean and Cilantro Spread - Honey-Mustard Chicken Wings - Curried Chicken Salad - Marinated Skirt Steak with Vegetables - Chutney Lamb Over Minted Couscous - Italian Turkey Sausage with Peppers and Onions - Baked Salmon with Horseradish Mayonnaise - Sugar Snap Peas with Basil and Lemon - Baked Potato Skins - Rum Baked Black Beans - Apple Raspberry - Crisp Port-Poached Pears - New York Cheesecake - Raisin Rice Pudding and many more.

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