Junior League of Palm Beaches Inc. Staff

Hardcover (1 to 2 lbs)

Florida

Fresh and Inviting Flavors from the Junior League of Palm Beaches

A Slice of Paradise

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Jennie Grossinger

Light Paperback (1 lb or less)

A Cookbook

A veteran genius of a cook shows you how to prepare the richest, most luscious meals your imagination or appetite could desire! Jennie Grossinger was the celebrity whose zest for good Jewish food put Grossinger’s famous Catskill resort on the map, attracting more than 50,000 guests each year. She learned her traditional recipes in her mother’s kitchen; she was a firm believer in her mother’s maxim, “No one must ever go away hungry!” All you need for good Jewish cooking are good ingredients and plenty of them! Whether familiar or exotic-sounding, all these enticing foods are easy to prepare with this delightful, rewarding cookbook.

The Art of Jewish Cooking

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Sharon T. Herbst

Heavy Paperback (2 to 4 lbs)

Comprehensive Definitions of over 4000 Food, Wine, and Culinary Terms

Packed with more than 4,000 terms, including 500 new ones, this newly expanded, A-to-Z guide defines and describes preparation and cooking methods, kitchen utensils, herbs and spices, cuts of meat, types of cheese and sausage, seafood, sauces, foreign food terms, unusual tropical fruits, and even gives basic descriptions of beers, wines, and cocktails.

The New Food Lover's Companion

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Janet Podleski

Greta Podleski

Low-Fat Food Made Fun!

Who says low-fat food has to be tasteless, unappealing, and boring? No "weigh"!Looneyspoonsis a refreshingly unique low-fat cookbook with a spunky personality that's destined to make you look at healthful eating in a different "light". Using an innovative and somewhat wacky presentation style to take the intimidation and confusion out of healthful eating, sisters Janet and Greta Podleski show you how to make it easy andfun! With over 300 cartoons, plenty of humor, bite-sized chunks of useful lifestyle information, the Podleski sisters put aside theirSizzling Rivalry(their fantastic chicken and potato recipe) and show you how to prepare such fascinating dishes as: • Manicotti Overboard • Chili Chili Bang Bang • Chip Chip Hooray! • Sinnamon Apple Muffins • Miss American Thigh • Jurassic Pork Roast Looneyspoonsis more than just a cookbook. Janet and Greta share useful, common-sense strategies to help you adopt and maintain a healthy lifestyle. You'll learn how to make smarter food choices at home, at the grocery store, and at restaurants. SoHail a CabbageorSay "Cheesecake". Either way, just getlooneyand indulge yourself in a hefty serving of laughter—healthy living has never been so much fun! About the Authors JanetandGreta Podleskiput everything into this book—literally. They quit their jobs, sold their cars, and Janet even parted with her wedding dress at a yard sale (she did keep her husband). With support and advice from Dave Chilton (author ofThe Wealthy Barber), the Podleski sisters andLooneyspoonsare well on their way to impacting millions of North Americans' eating habits—and funny bones.

Looneyspoons

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Martha Stewart

What to Have for Dinner

The Best of Martha Stewart Living

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Better Homes and Gardens Editors

Heavy Hardcover (2 to 4 lbs)

Salads and Appetizers

Better Homes and Gardens Community Recipes

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Association of Junior Leagues International, Inc. Staff

Since the 1950s, Junior Leagues have published collections of their favorite regional recipes to raise funds for local community development. Not only have these down-home, family-style cookbooks defined what we now call "comfort food", they have also raised tens of millions of dollars in charitable contributions and, collectively, sold in excess of 19 million copies. Now, to celebrate volunteerism and the Leagues' approaching 100th birthday, The Association of Junior Leagues International Inc. has collected into a single volume the very best, most popular, and soul-satisfying dishes from over 200 Junior League cookbooks. At one time Junior League cookbooks were better known for convenience-food recipes than for simple, elegant cuisine. No longer. In addition to such authentic American dishes (passed down from one generation to the next) as Josephinas, Country Captain, Shrimp Etouffee, Cornish Pasties, Geoduck Fritters, and Maryland Crabcakes, this collection also offers a healthy sampling of thoroughly modern easy-but-elegant recipes such as Walnut Stilton Torta, Chicken Breast in Phyllo, Bronzed Swordfish with Tropical Fruit Salsa, and Fresh Tomato Tart. And, of course, with families always on the go, literally hundreds of quick-and-easy recipes have been included for such dishes as Baked Potato Soup, Cheesy Italian Supper Pie, Cowboy Cookies, and Baked Steak. With over 750 recipes, The Junior League Centennial Cookbook is sure to become an instant classic and an essential addition to the cookbook shelf.

Junior League Centennial Cookbook

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Nick Malgieri

Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins,

How To Bake is as necessary and essential as a good oven; it is the most comprehensive and accessible guide to baking available in English. In a single, illustrated volume, Nick Malgieri, one of America's preeminent bakers and baking teachers, leads cooks through the simple art of creating an international assortment of delicious sweet and savory baked goods.

Here are the best recipes for breads, including such quick ones as Buttermilk Corn Bread, Irish Soda Bread, Classic Southern Biscuits, and Currant Tea Scones, as well as such delicious yeast-risen breads as Italian Bread Rings, Swiss Rye Bread, Challah, and English Muffins. Malgieri also offers recipes for savory treats like Old-Fashioned Chicken Pie, Pepper and Onion Frittata Tart, Cheese Quiche, and Rosemary Focaccia; and for sweet pastries ranging from puff pastries--Apple Turnovers, Banana Feuilletés with Caramel Sauce, Brioches, Strawberry Savarin, and Croissants--to pies and tarts, cobblers, and cookies of every stripe--drop, bar, rolled, and filled; brownies, macaroons, and rugelach. Cakes, too, are here, from layered to rolled, from angel to devil's food.

The recipes in How to Bake are clear and methodical. Master recipes explain all the steps to making a classic dish. They are frequently followed by creative variations so that the baker's palate and skills will always be accommodated and challenged. Start out with a simple spice cake, for example, and transform it, under Malgieri's reassuring guidance, into a lavishly decorated celebration cake.

In addition to an exhaustive and tempting selection of recipes, Malgieri offers clear, detailed instructions, interweaving techniques and helpful sidebars: how to make a pastry bag out of parchment paper; what baking pans to buy; mastering pie and cake toppings; learning to decorate a cake so it looks as if it came from the bakery; and scores of other helpful tips. All this is punctuated with precise explanatory illustrations and thirty-two pages of luscious color photographs to inspire and guide the baker. How to Bake is a one-volume "bible" for bakers.

How to Bake

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Edward Lee

Recipes and Stories from a New Southern Kitchen

Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled with pickling, fermenting, frying, curing, and smoking--that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South. Dishes like Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than 130 exceptional recipes for food with Korean roots and Southern soul.

Smoke and Pickles

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Steven Jenkins

Paperback (1 to 2 lbs)

Discusses the principles of cheesemaking and describes the cheeses of Europe and North America

Cheese Primer

236dffca-2c0f-4576-8b7d-53b5cce06db8-1

Steven Raichlen

Offers more than two hundred recipes from a wide range of barbecue flavoring techniques, including rubs and spice mixes, marinades, spice pastes, sauces, salsas, bastes, butters, chutneys, and relishes.

Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes

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Judy Ridgway

The Cheese Companion

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Randolph W. Mann

The Bonjour Way

International culinary borders are gradually disappearing, opening up a world of new cooking pleasures for everyone. At the turn of this century, we started gently adopting new culinary habits. We are not talking about "ethnic" or "exotic" cooking any longer, as these terms imply far away places and not necessarily authentic. No longer is it strange or foreign to cook Chinese, Indian, or Mexican food. Today's approach consists of finding one's culinary inspirations wherever one can. In earlier times, to try ethnic cooking was considered bold, but today it is part of our daily trip to the local supermarket. To find exotic ingredients used to require the skills of a good detective or adventurous friends willing to carry strange foods from foreign lands. Today these can be found at most grocery stores. We are not afraid any longer of spices, unusual containers, or colorful fruit-we have learned how to use them. Even better, we have learned how to adapt them into our everyday lives. The whole world comes naturally into kitchens, with all of its fresh flavors, fully intact; at the same time we are discovering different eating traditions and dieteac principles, which open our minds to recollection and meditation. Our kitchens have become a natural melting pot of fusion food, and what used to be unusual is now so familiar that its foreign origins are forgotten. Cafe Food from around the World is an exciting new series created in the spirit of fusion food, bringing the best of casual dining from different parts of the world into your kitchen. Learn how to make variations of the classics as well as other tempting desserts with BonJour, as they share their secrets of cookware and accessories, howto turn simple ingredients into world-class marvels, and techniques and tips, so that your next brulee adventure is sure to be a crowd-pleaser. Learn how to pair up America's favorite dessert with chocolate, nuts, fruit, ca

Creme Brulee

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The most requested recipes from Walt Disney World and Disneyland

Cooking with Mickey Around the World

Food and Wine Magazine Editors

The Best Recipes from the 25 Best Cookbooks of the Year

@font-face {{ font-family: "Cambria"; }}@font-face {{ font-family: "HelveticaNeue-Thin"; }}p.MsoNormal, li.MsoNormal, div.MsoNormal {{ margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }}div.Section1 {{ page: Section1; }} Every year, the "Food & Wine "Test Kitchen evaluates over 150 cookbooks to select the 25 finest ones and single out the most exciting and fail-safe recipes from each. This year's Best of the Best collection celebrates these winning dishes from superstar authors such as Giada DeLaurentiis, Jamie Oliver, Alice Waters and Eric Ripert. To round out the collection, there's also a never-before-published bonus recipe from each author plus easy, accessible wine pairings. The wide variety of dishes includes Crispy Fried Salt-and-Pepper Shrimp, Roast Chicken with Ricotta and Sage, Brisket in Sweet-and-Sour Sauce, Green Garlic Souffle, Roasted Vegetable Enchiladas and Milky Way Tart."

Food and Wine Best of the Best Cookbook Recipes

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An Entire Year of Recipes

Food & Wine magazine's annual recipe collection is filled with simple and fabulous recipes from stars like Mario Batali and Rick Bayless, as well as fantastic food from the best cookbook authors and our own Test Kitchen. Food & Wine brings you the very best recipes for every occasion, from weeknight dinners and holiday meals to cocktail parties and Sunday brunch, all from talented cooks and chefs from around the world. Some highlights include: Sweet and Sticky Hot Wings, Lemony Chickpea and Oven-Dried Tomato Stew, Cornmeal- Crusted Fish with Green-Tomato Tartar Sauce, Herb-Roasted Pork Subs with Garlicky Spinach and Butterscotch Stickybuns.
Also, you'll find inside:
A variety of tips on fail-safe cooking techniques, essential ingredients and the best kitchen equipment A comprehensive guide full of suggestions for affordable and accessible wines to match the recipe A pairing chart to match wines with everybody's favorite dishes A color-coded guide calls out staff favorites, as well as vegetarian, healthy and make-ahead dishes

Food and Wine Annual 2011

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Food & Wine

Annual Cookbook 2012

Food & Wine Magazine's annual recipe collection is filled with simple and fabulous recipes from stars like Mario Batali and Rick Bayless, as well as fantastic food from the best cookbook authors and their own test kitchen.

Food and Wine

d8dfbd77-2f21-40f9-91aa-aa0af63ed087-1

The Complete Illustrated Book of Barbecue Techniques, a Barbecue Bible! Cookbook

Winner of an IACP Cookbook Award, How to Grill is “the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef” (Tom Colicchio). A full-color, photograph-by-photograph, step-by-step technique book, How to Grill gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 full-color photographs, How to Grill shows 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes—Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops—and hundreds of inside tips.

How to Grill

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Karen Solomon

And Other Cooking Projects [a Cookbook]

Presents a collection of recipes for such items as crackers, dips, pickles, pasta, cured fish and meat, butter, jam, and candy along with hints on ways to serve them and wrap them as gifts.

Jam It, Pickle It, Cure It

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Pam Brandon

Cooking with Mickey and the Chefs of Walt Disney World

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Irena Chalmers

Oversized Paperback (4 to 6 lbs)

The Great Food Almanac

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Oversized Hardcover (4 to 6 lbs)

My Treasury of Stories and Rhymes 

Joe Adamson

Friz Freleng

Chuck Jones

Fifty Years and Only One Grey Hare

Bugs Bunny

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Heather J. Paper

Brimming with visual inspiration for every room in the house--and outdoor areas too--this book is packed with hundreds of full-color photos that inspire readers with ways to solve problems and improve their homes.

Decorating Idea Book

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Lolita’s Literary Collection

Browse by categories

Junior League of Palm Beaches Inc. Staff

A Slice of Paradise

Jennie Grossinger

The Art of Jewish Cooking

Sharon T. Herbst

The New Food Lover's Companion

Janet Podleski; Greta Podleski

Looneyspoons

Martha Stewart

The Best of Martha Stewart Living

Better Homes and Gardens Editors

Better Homes and Gardens Community Recipes

Association of Junior Leagues International, Inc. Staff

Junior League Centennial Cookbook

Nick Malgieri

How to Bake

Edward Lee; Edward Lee

Smoke and Pickles

Steven Jenkins

Cheese Primer

Steven Raichlen

Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes

Judy Ridgway

The Cheese Companion

Randolph W. Mann

Creme Brulee

None Listed

Cooking with Mickey Around the World

Food and Wine Magazine Editors

Food and Wine Best of the Best Cookbook Recipes

Food and Wine Magazine Editors

Food and Wine Annual 2011

Food & Wine

Food and Wine

Steven Raichlen

How to Grill

Karen Solomon

Jam It, Pickle It, Cure It

Pam Brandon

Cooking with Mickey and the Chefs of Walt Disney World

Irena Chalmers

The Great Food Almanac

Nicola Baxter

My Treasury of Stories and Rhymes

Joe Adamson; Friz Freleng; Chuck Jones

Bugs Bunny

Heather J. Paper

Decorating Idea Book

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