Real Simple Magazine Staff

Heavy Paperback (2 to 4 lbs)

Virginia

Whether you have only 15 minutes until the kids invade the kitchen or only a hunk of Parmesan and cold pasta in the fridge, 'Meals Made Easy' is sure to become your favourite guide for nightly meal planning.

Meals Made Easy

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Donald Bairckman

Rick McKee

Hardcover (1 to 2 lbs)

Authentic Southern Cuisine

Donald Barickman brings his contemporary take on Southern flavors to the table at Magnolia's Restaurant in Charleston, South Carolina. Following up his successful first book, Magnolia's Southern Cuisine, Barickman offers this new, expanded edition and long-awaited sequel, bringing forth over fifty new mouth-watering recipes while retaining many of the most popular originals.


Magnolias

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Deborah Madison

Oversized Hardcover (4 to 6 lbs)

The founding chef of San Francisco's Greens restaurant presents a cookbook of more than eight hundred innovative vegetarian recipes and information on a myriad of vegetable dishes

Vegetarian Cooking for Everyone

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Lucy Moll

Ofers recipes for meatless appetizers, soups, salads, main dishes, and side dishes, and gives advice on kitchen equipment, cooking methods, and food preservation

Vegetarian Times Complete Cookbook

6833a730-581d-4d69-8bcc-82f010cecb27-1

Didi Emmons

350 Big-Flavor Recipes for Out-of-This-World Food Every Day

350 recipes for inspired combinations of flavors.


Vegetarian Planet

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Diana Shaw

Heavy Hardcover (2 to 4 lbs)

Your Guide to the Best Foods on Earth: What to Eat, Where to Get It, How to Prepare It

As more people decide to become vegetarians--or nearly so--the scope of vegetarian meals is growing, too. No longer defined by the absence of meat, vegetarian cooking is an expansive, healthful, and delicious cuisine. No cookbook makes this more evident thanThe Essential Vegetarian Cookbookby Diana Shaw, author ofAlmost Vegetarian(Clarkson Potter, 1994; 175,000 copies sold). Filled with irresistible recipes and useful, accessible information,The Essential Vegetarian Cookbookwill be the authoritative guide for everyone who wants to eat vegetarian and needs to know how. Comprehensive, witty, and instructive, the book offers more than 600 (low-fat!) dishes and features mini-cooking lessons called "Make It Your Own," which teach cooks how to adapt recipes to their own tastes. And the recipes themselves will satisfy all appetites in all kinds of ways, from luscious muffins to creamy calzones to savory stews to spicy curries to a devilishly tempting chocolate soufflé cake. . . that happens to be low fat.   The spirited, substantial introduction covers the basics of vegetarian meal planning and includes everyday and festive menus as well as menus for those with dietary concerns. An extensive appendix offers information about vegetarian cooking, such as: guides to beans, vegetables, fruits, herbs, spices, flours, grains, and dairy and soy products; a list of favorite brands; mail-order information; a kitchen utensils guide; a glossary of cooking terms; and kitchen strategies, such as how to work in a small kitchen, entertain last-minute guests, and customize convenience foods. Throughout the book, upbeat informational sidebars provide tips on many topics, including how to choose the best ingredients and how to repair a recipe gone awry. And all of the recipes are accompanied by do-ahead tips, preparation times, storage advice, and nutritional information.         Engaging, encouraging, and contagiously enthusiastic, Diana Shaw'sThe Essential Vegetarian Cookbookis more than a rich collection of recipes; it's a pleasure to read. Inspiring and instructional, this book will be savored by everyone who loves food of all kinds.

The Essential Vegetarian Cookbook

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The Hospitality, History and Heritage of Virginia 

Celebrate Virginia Cookbook

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Cooking of the American Southwest

The Feast of Santa Fe

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Fast, Fresh and Delicious 

3f4cfe5b-ac67-4bd0-ae33-db9f6e5094bd-0

Emeril Lagasse

Brian Smale

Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant new palette of tastes, ingredients, and styles. The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril serves up a masterpiece in his first cookbook, Emeril's New New Orleans Cooking. Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings.

Emeril's New New Orleans

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Penelope Casas

The Little Dishes of Spain: a Cookbook

Penelope Casas, who introduced the classic little dishes of Spain to American cooks more than twenty years ago, now gives us a splendid updated edition of that seminal book--with fifty exciting new recipes and eight full pages of new color photographs showing tapas in all their glory.

Here are all the appetizer dishes that have long been a tradition in Spanish cuisine--mélanges of seafood in aromatic sauces; little ragouts of meat, sausages, beans; colorful salads and marinades; the omelets called tortillas that enclose a variety of tasty tidbits; banderillas, zesty combinations on skewers; and empanadas, savory delights encased in pastry. The new recipes Casas includes reflect the influence of the innovative cooking in Spain today--dishes seasoned with soy sauce or balsamic vinegar; ingredients wrapped in flaky phyllo pastry; accents of goat cheese and arugula; foie gras in elegant presentations.

With Spanish cooking at the forefront of today's cuisine, this "exceptional book by the leading American authority on the foods of Spain" (as Craig Claiborne dubbed it in 1985) is a must for every adventurous cook in America today.

Tapas (Revised)

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Kaye Mabry Adams

Presents step-by-step instructions for more than twelve hundred recipes for salads, appetizers, soups, breads, sauces, entrees, beverages, and desserts

The Ultimate Southern Living Cookbook

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Indian cooking

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Kerri McCaffety

A Restaurant with a Past

For more than 100 years, Delmonico has embodied the spirit of New Orleans. First opened in 1895, Delmonico Restaurant and Bar in New Orleans reopened its doors a century later to tremendous acclaim as Emeril's Delmonico. In his latest cookbook, America's favorite celebrity chef presents a collection of recipes that are adapted and simplified for home cooks, featuring a combination of Creole classics and Emeril's kicked-up creations. Emeril's Delmonico is full of recipes for hearty, innovative food steeped in New Orleans style. Illustrated with both contemporary full-color and vintage black-and-white photographs, Emeril's Delmonico paints a lively, evocative portrait of Emeril's classic cuisine and the rich culinary history of New Orleans.

Emeril's Delmonico

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Matt Lee

Ted Lee

Stories and Recipes for Southerners and Would-Be Southerners

Two brothers describe their culinary coming-of-age in Charleston, South Carolina, in a cookbook that features recipes for such dishes as fried chicken, crab cakes, pecan pie, and buttermilk-sweet potato pie, accompanied by helpful hints and substitution tips.

The Lee Bros. Southern Cookbook

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Paul Prudhomme

Put on your apron, sharpen your knives, and get fired up to go cooking! Paul Prudhomme, America's favorite chef, invites you to try some of the greatest flavors the world has to offer. You'll find them in unusual and exciting combinations in Chef Paul Prudhomme's Fiery Foods That I Love.From dark and savory tamari to the crisp brightness of ginger, from peanuts to plantains, every bite explodes with Chef Paul's own particular magic."Food is my passion, and my mission in life is to make your dinner better. To be exciting, food has to have several levels of taste and carry you away with flavor and delight." And boy, does he succeed in tempting your every taste bud in each and every course. He cooks up great bean breads and fried stuffed bread pockets; soups that soar; fritters; sauces and relishes; superlative chicken, fish, and meat entrees; beans and rice with spice; vivacious vegetables; and, of course, Chef Paul leaves room for dessert, including some seasoned pie crusts, a first for him. Here is food that makes your day. Here's where the addition of a paste of ground pecans and coffee makes magic of saut#65533;ed chicken; where wonderful dark, rich black beans find their way into a loaf of bread; and plantains make sweet and tender a perfect pork roast, What about chiles? Chef Paul will be glad you asked. He feels so strongly about chiles that he has added a special"Notes from the Test Kitchen" to introduce you to some of the many varieties. Chile peppers add awesome underlying flavor, and Chef Paul promises to make ground chile peppers as permanent a part of the way you cook as salt and pepper.Chef Paul has traveled around the globe, brought back its flavors, and dreamed them into such mouthwatering, soul-satisfying recipes as Fire-Roasted Garlic Bread; Fennel and Split Pea Soup; Fried Eggplant coated in sesame seeds; Pepper Tomato Shrimp; Sweet Beef and Fresh Chiles; Smothered Potatoes, Cabbage, and Andouille; and much, much more. And he's even added his "Too Hot for Mrs. Podunk" recipes for those of you hungry for five-alarm flavor. Those in search of Chef Paul's favorites, just look for his trademark cap.With Chef Paul Prudhomme's Fiery Foods That I Love, you'll cook meals that are so flavorful they'll lift your spirits. And you'll find yourself going back to them time and time again.

Chef Paul Prudhomme's - Fiery Foods That I Love

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Sheila Lukins

Julee Rosso

It's the 1.8-million-copy bestselling cookbook that's become a modern-day classic. Beginning cooks will learn how to boil an egg. Experienced cooks will discover new ingredients and inspired approaches to familiar ones. Encyclopedic in scope, rich with recipes and techniques, and just plain fascinating to read, The New Basics Cookbook is the indispensable kitchen reference for all home cooks. This is a basic cookbook that reflects today's kitchen, today's pantry, today's taste expectations. A whimsically illustrated 875-recipe labor of love, The New Basics features a light, fresh, vibrantly flavored style of American cooking that incorporates the best of new ingredients and cuisines from around the world. Over 30 chapters include Fresh Beginnings; Pasta, Pizza, and Risotto; Soups; Salads; every kind of Vegetable; Seafood; The Chicken and the Egg; Grilling from Ribs to Surprise Paella; Grains; Beef; Lamb, Pork; Game; The Cheese Course, and Not Your Mother's Meatloaf. Not to mention 150 Desserts! Plus, tips, lore, menu ideas, at-a-glance charts, trade secrets, The Wine Dictionary, a Glossary of Cooking Terms, The Panic-Proof Kitchen, and much more. Main Selection of the Better Homes & Gardens Family Book Service and the Book-of-the-Month Club's HomeStyle Books.

The New Basics Cookbook

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Jenny Craig

Cutting Through the Fat

Gathers recipes for low-fat appetizers, breads, main dishes, salads, soups, sandwiches, and more, and includes advice on nutrition and weight control

The Jenny Craig Cookbook

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A facsimile of the first edition of The Boston Cooking School Cook Book. First time in history a cookbook used measurements! 

The Origional Boston Cooking-School Cook Book

Irma S. Rombauer

Marion Rombauer Becker

Ethan Becker

A comprehensive book from a to z about cooking!

Joy of Cooking

For the seventy-fifth anniversary of the Joy of Cooking, Joy comes full circle in a revision based on the 1975 edition which restores the voice of the original authors; focuses on American home cooking, not chef cuisine; and restores many beloved recipes lost in the most recent revision. Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment. Today, nine revisions later, the Joy of Cooking—selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century—has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis. Ethan Becker, Marion's son, leads the latest generation of JOY, still a family affair, into the twenty-first century with a seventy-fifth anniversary edition that draws upon the best of the past while keeping its eye on the way we cook now. It features a rediscovery of the witty, clear voices of Marion Becker and Irma Rombauer, whose first instructions to the cook were “stand facing the stove.” JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales. This edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, sauté, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating—as well as a large dose of common sense. This edition restores the personality of the book, reinstating popular elements such as the grab-bag Brunch, Lunch, and Supper chapter and chapters on frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, and freezing foods. Fruit recipes bring these favorite ingredients into all courses of the meal, and there is a new grains chart. There are even recipes kids will enjoy making and eating, such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the ever-popular Pizza. In addition to hundreds of brand-new recipes, this JOY is filled with many recipes from all previous editions, retested and reinvented for today's tastes. This is the JOY for how we live now. Knowing that most cooks are sometimes in a hurry to make a meal, the JOY now has many new dishes ready in thirty minutes or less. Slow cooker recipes have been added for the first time, and Tuna Casserole made with canned cream of mushroom soup is back. This JOY shares how to save time without losing flavor by using quality convenience foods such as canned stocks and broths, beans, tomatoes, and soups, as well as a wide array of frozen ingredients. Cooking creatively with leftovers emphasizes ease and economy, and casseroles—those simple, satisfying, make-ahead, no-fuss dishes—abound. Especially important to busy households is a new section that teaches how to cook and freeze for a day and eat for a week, in an effort to eat more home-cooked meals, save money, and dine well. As always, JOY grows with the times: this edition boasts an expanded Vegetables chapter, including instructions on how to cook vegetables in the microwave, and an expanded baking section, Irma's passion—always considered a stand-alone bible within the JOY. This all-new, all-purpose anniversary edition of the Joy of Cooking offers endless choice for virtually every occasion, situation, and need, from a ten-minute stir-fry on a weekday night to Baby Back Ribs and Grilled Corn in the backyard, or a towering Chocolate Layer Cake with Chocolate Fudge Frosting and Homemade Vanilla Ice Cream. JOY will show you the delicious way just as it has done for countless cooks before you. Even after seventy-five years, the span of culinary information is breathtaking and covers everything from boiling eggs (there are two schools of thought) to showstopping, celebratory dishes such as Beef Wellington, Roast Turkey and Bread Stuffing, and Crown Roast of Pork. Happy Anniversary, JOY!

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Jeff Smith

Recipes from the Old and New Worlds Simplified for the American Kitchen

Offers more than four hundred recipes, from gnocchi to polenta, in an anecdotal evocation of Italian cuisine

The Frugal Gourmet Cooks Italian

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Angus Cameron

Judith Jones

Leon Gorman

Contains all the information a cook/hunter/angler needs to prepare hearty game and fish meals in camp or at home. There are detailed and illustrated instructions for all procedures needed to prepare and cook game and fish. Over 800 recipes included.

The L. L. Bean Game and Fish Cookbook

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Gala feasts of every kind, from Cornish Game Hens to Hazelnut Cornucopias! 

Julia Chila & More Company

Martha Stewart

Dana Gallagher

Susan Spungen

Encompasses every aspect of creating hors d'oeuvres, features instructions and useful tips, and contains more than 300 recipes for unusual tea sandwiches, soups in edible bowls, drinks, and other appetizers

Martha Stewart's Hors d'Oeuvres Handbook

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RebeccaOfSunnybooks

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Real Simple Magazine Staff

Meals Made Easy

Donald Bairckman; Rick McKee

Magnolias

Deborah Madison

Vegetarian Cooking for Everyone

Lucy Moll from Vegetarian Times

Vegetarian Times Complete Cookbook

Didi Emmons

Vegetarian Planet

Diana Shaw

The Essential Vegetarian Cookbook

Rowena Fullinwider, James Crutchfield, Winette Jeffery

Celebrate Virginia Cookbook

Huntley Dent

The Feast of Santa Fe

Time Life

Fast, Fresh and Delicious

Emeril Lagasse; Brian Smale

Emeril's New New Orleans

Penelope Casas

Tapas (Revised)

Kaye Mabry Adams

The Ultimate Southern Living Cookbook

Madhur Jaffrey

Indian cooking

Emeril Lagasse; Kerri McCaffety

Emeril's Delmonico

Matt Lee; Ted Lee

The Lee Bros. Southern Cookbook

Paul Prudhomme

Chef Paul Prudhomme's - Fiery Foods That I Love

Sheila Lukins; Julee Rosso

The New Basics Cookbook

Jenny Craig

The Jenny Craig Cookbook

Fannie Merritt Farmer

The Origional Boston Cooking-School Cook Book

Irma S. Rombauer; Marion Rombauer Becker; Ethan Becker

Joy of Cooking

Jeff Smith

The Frugal Gourmet Cooks Italian

Angus Cameron; Judith Jones; Leon Gorman

The L. L. Bean Game and Fish Cookbook

Julia Child

Julia Chila & More Company

Martha Stewart; Dana Gallagher; Susan Spungen

Martha Stewart's Hors d'Oeuvres Handbook

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