Oversized Hardcover (4 to 6 lbs)

Discover the pleasures of simple Italian food with this sensational collection of recipes.

Country Italian

072f161d-476c-43dd-9913-00a87e8587d5-0

Heavy Hardcover (2 to 4 lbs)

Pllsbury cookbook

Graham Kerr

Light Hardcover (1 lb or less)

Graham Kerr's Creative Choices Cookbook

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Better Homes and Gardens Editors

Main Dishes * Side Dishes * Breads * Desserts

Features 230 recipes -- both classic and new -- collected from 'Better Homes and Gardens' magazine. Winning recipes from 75 years of contests. Illustrated with 121 photographs and 32 illustrations.

75 Years of All-Time Favorites

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Southern cooking

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Gourmet Magazine Editors

Gathers regional recipes for soups, salads, vegetables, meat, fish, poultry, breads, and desserts.

Gourmet's America

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The best of Martha Stewart Living what to have for dinner 

Paul Prudhomme

Hardcover (1 to 2 lbs)

Over one hundred recipes show you how to bring a symphony of flavors to everyday meals. If you're looking for satisfying deep-down tastes, look no further. Here you'll find:

Sticky Chicken

Lotsa Crab Crab Cakes

Southern Smothered Spuds

Sweet Potato Omelet

Bronzed Fish

Fresh Garlic Pasta

Corn Chowder

Black Bean Soup

Really Rich Beef

and Mushrooms

Also included are all your Louisiana favorites, such as gumbos, jambalayas, and etouffées.

Chef Paul Prudhomme's Pure Magic

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Good Housekeeping Soups And Stews

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Bob Bowersox

For QVC's In the kitchen with Bob, Bob Bowersox must produce really good meals--fast. This compilation includes more than 125 of his recipes, most of which go from start to table in ten minutes or less.

In the Kitchen with Bob

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Pam Anderson

Getting It Right Every Time-- Making Our Favorite Dishes the Absolute Best They Can Be

Which comes first when mashing potatoes-the butter or the milk? What grade and grind of meat make the best hamburgers? How do you roast a turkey so the breast meat is as moist and juicy as the legs? For the tenderest muffins, should you use buttermilk, yogurt or milk? At what temperature should you cook prime rib for the most succulent results? Is it possible to create a fudgy, cakey, chewy brownie all in one? Most of us don't have time to figure out the answers to questions like these. Weneed somebody to do the work for us and get our favorite recipes just right. In this book, Pam Anderson, executive editor of the highly successful magazine Cook's Illustrated, does just that. Painstakingly conducting test after test, Anderson arrives at not only the best recipe but frequently the most convenient and sensible one: -- A simple formula for a stir-fry that can be varied with different combinations of meat, vegetables and sauces. -- French bread so easy it can be baked every day. --Chicken pot pie for weeknights, made with chicken breast rather than whole chicken. -- Macaroni and cheese as effortless as boxed, but three times as satisfying. -- Pizza dough that rises in just one hour or throughout the day. -- A cobbler that can be prepared with dozens of different fruits, making it 40 desserts in one. More than 150 recipes in all, with dozens of step-by-step illustrations of techniques, comparisons of products and useful tips.

The Perfect Recipe

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Evelyn Tribole

Two Hundred Favorite Family Recipes... with Only a Fraction of the Fat

A collection of low-fat variations on classic recipes includes muffins, sloppy joes, stew, chicken parmigiana, pizza, and lasagna

Healthy Homestyle Cooking

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Mary S. Milliken

An unerring feel for the tastes we love has made Mary Sue Milliken and Susan Feniger's cookbooks and, restaurants havens for all who crave exciting,flavorful food. InMesa Mexicana,they offer their unique, interpretations of the tastes of coastal Mexico with a bold, colorful cuisine that excites the palate and satisfies our yen for earthy, rustic flavors, minus the heaviness of most standard fare. Best of all, the very healthy and inexpensive recipes in Mesa Mexicana can be made at home with minimal,fuss. There are salads, salsas, grilled meats and fish,the greatest collection of taco recipes in print, as well as the delicious vegetable dishes the authors are famed for-Braised Cauliflower with Parsley and Lime, Roasted Parsnips and Carrots with Cumin, and Red, White, or Green Rice. Desserts include a sensational Lime Coconut Pie and fabulous frozen treats, including KahlÚa chip ice Cream and Tamarind ice. There are also cooling beverages such as Limeade with Chia Seeds, the Border Sunset, and of course, a stellar margarita.

Mesa Mexicana

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Light Paperback (1 lb or less)

Quick and Healthy low fat cooking

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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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The popular author of the 700,000 copy bestseller The Frugal Gourmet now offers this companion book to the new 26-part national public television series, The Frugal Gourmet Cooks With Wine. Includes over 400 recipes and tips on choosing, storing, and matching food with wine. Black-and-white illustrations.

The Frugal Gourmet Cooks with Wine

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Publications International Ltd. Staff

One Dish

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Burt Wolf

The companion book to the author's public television series, Burt Wolf's Menu, offers a complete selection of tested, simple-to-prepare recipes from the best chefs the world over, from Canada and Chile to Singapore and beyond. TV tie-in.

Burt Wolf's Menu Cookbook

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James McNair

Patricia Brabant

Paperback (1 to 2 lbs)

James McNair's Beef Cookbook

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Bruce Aidells

The inside cover might have gotten a little wet but overall great condition

The Rebirth of America's Beer and Food Traditions

A cookbook for beer lovers -- and much, much more. In Real Beer & Good Eats, Bruce Aidells and Denis Kelly take you on an exhilarating beer and food odyssey into the heart of America, tasting the rich new full-bodied beers and ales that are being produced by small breweries today and sampling delicious foods that go with good suds. Along the way, they tell you the story of American beer, from the founding fathers (who refused to tax what they called "liquid bread") and Washington and Jefferson (who both brewed their own) to the heyday of beer gardens and neighborhood saloons. The renaissance of good beer-making that is sweeping the country brings with it a new interest in foods that go well with beer. The 175 recipes that Aidells and Kelly bring together here reflect the great American regional dishes and traditional saloon fare, as well as the cooking of brewpub chefs who are creating a new beer cuisine. To wit... Typical of brewing days in early America -- Pickled Oysters, Smoked Trout Pate, Chestnut-Stuffed Quail with Sweet Stout Gravy A sampling of the pub grub of old-time saloons -- Edy's Soft Pretzels, Beer and Onion Soup, Deviled Oxtail From the Northwest, an ale lover's paradise -- Bainbridge Island Smoked Fish Chowder, Cornish Hens in Stout, a Chocolate Porter Cake From California, with its Steam Beer and new Dark Ale -- Duck and Roasted Walnut Salad, Beef Brisket with Lemon and Spices From the Midwest, to go with its new, richer lagers -- Wisconsin Cheese and Beer Soup, Pork Shoulder Braised in Bock, Hungarian Lecso From the Northeast, to go with, perhaps, a Samuel Adams or a Vermont Catamount -- a Friday-night fish fry, Lobster Rolls, CotechinoSausage with White Beans From the Deep South, where they're producing a Blackened Voodoo Lager -- Shrimp Boiled in Beer and Spices, a Fried Eggplant Muffuletta From the Southwest -- Adobo Chicken Wings, tamales, quesadillas With every dish, the authors recommend specific good local beers and ales, both for imbibing and for cooking, describing the character of each and its affinity for a particular food. At the back of the book you'll find an explanation of exactly how beer is made, definitions and examples of beer styles the world over, and instructions for brewing beer at home. Beer is the beverage of celebration in America -- from picnics and block parties to baseball games and clambakes. And it is always tied to food, as Aidells and Kelly make abundantly clear in this delightful book. Beer is the beverage of celebration, of the shared harvest and communal prosperity. It's what we drink at town festivals and picnics in the park, beach parties and block parties, family reunions and friendly get-togethers. From the Goddess of Beer to Spuds McKenzie, on Oktoberfest or the Fourth of July, at Sunday afternoon baseball or Alderman Riley's reelection, beer is the drink of parties and holidays, the ritual substance that unites us all. And beer in America is always tied to food. A hot dog at the stadium or clambake on Cape Cod, a barbecue with the neighbors or the Sheboygan bratwurst festival: all are incomplete without foaming mugs of beer to accompany the feast. Beer itself is, after all, a form of food. When asked about taxing beer, one of our founding fathers objected, "Sirrah, it is liquid bread!" And indeed it is: the first food purity laws date from theBabylonian lawgiver Hammurabi's time and condemn brewers who make bad beer to be thrown into the river. The Bavarian Rheinheitsgebot (Purity Law) of 1516 is still in effect and ensures that only grain, yeast, hops, and pure water be used to brew beer. Beer is basically fermented grain and is nourishing in and of itself. Early sailors carried it aboard ship to drink in place of foul water and to prevent scurvy. It is said that beer, bread, and onions built Egypt's pyramids. The Vikings brewed a special Portage Ale to give them strength for the great portage around Kiev. Beer was an essential part of the diet of the European peasant from time immemorial. And it was, especially in northern Europe, England, and early America, the beverage of choice at the table. In colonial America beer was drunk at breakfast, lunch, and dinner, and a ration of beer was part of the everyday wages of the agricultural laborer. Beer accompanied everything from the plowman's simple lunch of bread and cheese to the most elaborate banquet menus in New York, Boston, and Philadelphia.

Real Beer and Good Eats

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For 1 1/2- and 2-Pound Loaves

Features 80 recipes in 1 1/2 and 2-pound loaves. Every recipe tested in machines from a variety of manufacturers. Directions for converting conventional bread recipes into bread machine recipes are included.

Best Bread Machine Recipes

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Recipes and Tips from TV Food's Spiciest Cooking Duo

At last, the eagerly awaited companion to the Television Food Network series Too Hot Tamales is here, capturing the sassy cooking style that Mary Sue Milliken and Susan Feniger's nationwide television audience looks forward to every day. In over 150 recipes, the engaging duo demonstrate their honed culinary technique, their commitment to the finest, freshest ingredients, and their enthusiasm for flavors from around the world. Using traditional Mexican, Brazilian, Cuban, and Spanish tastes and combinations, enhanced by their creative, modern sensibilities,Too Hot Tamalessatisfies any appetite. From Roasted Chile Frittatas to Turkey Tamales with Fresh Cranberry Salsa to milky, cool Horchata Ice Cream with Cinnamon and Pecans, this ultramodern pair create recipes that are honest and accessible, yet funky and fun.Open this adventure some book and explore a now world of Latin American and Spanish flavors and cooking techniques. There is an entire section on the vivid salsas that we've come to crave, including a Three-Minute Salsa for the time impaired and a bracing Chipotle Tomatillo Salsa for heat seekers. Entries run the gamut from the simple and delicate Pan-Fried Grouper with Almonds to the lip-smacking Barbecued Ribs with Red Chile Sauce and Baked Pineapple. As demonstrated throughout their career, Milliken and Feniger consider vegetables a priority. Vagetarians both strict and occasional will appreciate the full-bodied vegetable and grain-based dishes offered within these pages. Entries such as the hearty Vegetarian Black Bean Chili, the Tortilla do Potato, and an elegant Artichoke Stow with Pine Nuts are both healthful and satisfying enough to seduce vegetarian and carnivore alike. For lighter fare, exciting salads become the main dish as in the brightly dressed Wilted Spinach Salad with Pickled Shallots. Finally, for sweet seekers, Milliken and Feniger delight even the biggest dessert diehards with such toothsome treats as leche frita (fried milk custardsquares), Guava Pastry Diamonds, and Pumpkin Cheesecake Tarts with Gingersnap Crust. As the fans of Too Hot Tamales have come to expect, cooking tips and strategies for success in the kitchen are sprinkled throughout. Packed with indispensable advice on everything from safe knife handling and balancing sauces to buying and storing vegetables and spices, plus countless ways to bring out the natural flavor of food, Cooking with Too Hot Tamales will undoubtedly become a favorite kitchen reference. Seasoned entertainers Milliken and Feniger also share their special-occasion recipes and expertise for throwing fabulous fetes. Unusual and exciting drink and hors d'oeuvres recipes such as fiery Chile Vodka, cool Refresco do Mango, and crunchy Quinoa Fritters are just a few of the exciting party offerings. Best of all while the flavors are intricate and exotic, the techniques are simple as can be, allowing cooks to enjoy their own parties and savor their own creations.

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Country Italian

Pillsbury

Pllsbury cookbook

Graham Kerr

Graham Kerr's Creative Choices Cookbook

Better Homes and Gardens Editors

75 Years of All-Time Favorites

Publications international

Southern cooking

Gourmet Magazine Editors

Gourmet's America

Martha Stewart

The best of Martha Stewart Living what to have for dinner

Paul Prudhomme

Chef Paul Prudhomme's Pure Magic

Good Housekeeping

Good Housekeeping Soups And Stews

Bob Bowersox

In the Kitchen with Bob

Pam Anderson

The Perfect Recipe

Evelyn Tribole

Healthy Homestyle Cooking

Mary S. Milliken

Mesa Mexicana

Jean Rogers

Quick and Healthy low fat cooking

Jeff Smith

The Frugal Gourmet Cooks Italian

Jeff Smith

The Frugal Gourmet Cooks with Wine

Publications International Ltd. Staff

One Dish

Burt Wolf

Burt Wolf's Menu Cookbook

James McNair; Patricia Brabant

James McNair's Beef Cookbook

Bruce Aidells

Real Beer and Good Eats

Better Homes and Gardens Editors

Best Bread Machine Recipes

Mary S. Milliken

Cooking with Too Hot Tamales

Publications international

Favorite brand name asian

George burnett

Bread man's healthy bread book

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