Kristy Turner

Light Paperback (1 lb or less)

Vermont

125 Recipes That Prove You Can Live Without Cheese, It's Not All Rabbit Food, and Your Friends Will Still Come over for Dinner

"Get ready for your taste buds to explode."--Isa Chandra Moskowitz



Can't imagine living without cheese? Convinced that dairy-free baked goods just don't cut it? Hate the taste of tofu and not a fan of boring salads? EXCUSES, BE GONE!



Blogger-author extraordinaire Kristy Turner deliciously refutes every excuse you've ever heard with 125 bursting-with-flavor vegan recipes for every meal of the day--including dessert!
 * "All those special ingredients are way more expensive." Not when you can make your own Homemade Seitan, Barbecue Sauce, Zesty Ranch Dressing, and Tofu Sour Cream.
 * "I could never give up cheese!" You won't miss it at all with Tempeh Bacon Mac 'n' Cheese with Pecan Parmesan, Tofu Chèvre, Citrus-Herb Roasted Beets with Macadamia Ricotta, or Mushroom Cheddar Grilled Cheese Sandwiches.
 * "What about brunch?" Chickpea Scramble Breakfast Tacos, Lemon Cornmeal Waffles with Blueberry Sauce, and Caramel Apple-Stuffed French Toast are vegan breakfasts of champions!
 * "My friends won't want to come over for dinner." They will when they get a taste of Carrot Cashew Pâté, Portobello Carpaccio, and Gnocchi alla Vodka.
 * "But I scream for ice cream!" Then you'll shriek over Dark Chocolate Sorbet, Mango Lassi Ice Cream, and from-scratch Oatmeal Raisin Ice Cream Sandwiches.

If you're a waffling vegan newbie, on-the-fence vegetarian, or veg-curious omnivore, this book will banish your doubts. You'll find you can get enough protein, fit in at a potluck, learn to love cauliflower, and enjoy pizza, nachos, brownies, and more--without any animal products at all. (Even vegan pros will discover some new tricks!)



Colorful photographs throughout will have you salivating over Kristy's inventive, easy-to-follow recipes. So what are you waiting for? Get in the kitchen and leave your excuses at the door!

But I Could Never Go Vegan!

46c03745-2fff-4b25-b394-9347212ed405-1

Dinah Bucholz

***FROM A PET FRIENDLY HOME!!!***

***Brand new, still wrapped in original packaging!!!***

Conjure up feasts that rival the Great Hall’s, sweets fit for the Minister of Magic, snacks you’d find on the Hogwarts Express, and more with this bestselling unofficial Harry Potter cookbook—no wands required!

Bangers and mash with Harry, Ron, and Hermione in the Hogwarts dining hall. A proper cuppa tea and rock cakes in Hagrid's hut. Cauldron cakes and pumpkin juice on the Hogwarts Express.

With this cookbook, dining a la Hogwarts is as easy as Banoffee Pie! With more than 150 easy-to-make recipes, tips, and techniques, you can indulge in spellbindingly delicious meals drawn straight from the pages of your favorite Potter stories, such as:

Treacle Tart—Harry's favorite dessert
Molly's Meat Pies—Mrs. Weasley's classic dish Kreacher's French Onion Soup Pumpkin Pasties—a staple on the Hogwarts Express cart

With a dash of magic and a drop of creativity, you'll conjure up the entrees, desserts, snacks, and drinks you need to transform ordinary meals into magical culinary masterpieces, sure to make even Mrs. Weasley proud!

Heavy Hardcover (2 to 4 lbs)

Arizona

From Cauldron Cakes to Knickerbocker Glory--More Than 150 Magical Recipes for Wizards and Non-Wizards Alike

“A fun way to get kids interested in Harry Potter also interested in food.” —New York Magazine Conjure up feasts that rival the Great Hall’s, sweets fit for the Minister of Magic, snacks you’d find on the Hogwarts Express, and more! This bestselling unofficial Harry Potter cookbook is perfect for chefs of all ages, from new readers to longtime fans—no wands required! Bangers and mash with Harry, Ron, and Hermione in the Hogwarts dining hall. A proper cuppa tea and rock cakes in Hagrid's hut. Cauldron cakes and pumpkin juice on the Hogwarts Express. With this cookbook, dining a la Hogwarts is as easy as Banoffee Pie! With more than 150 easy-to-make recipes, tips, and techniques, you can indulge in spellbindingly delicious meals drawn straight from the pages of your favorite Potter stories, such as: Treacle Tart--Harry's favorite dessert Molly's Meat Pies--Mrs. Weasley's classic dish Kreacher's French Onion Soup Pumpkin Pasties--a staple on the Hogwarts Express cart With a dash of magic and a drop of creativity, you'll conjure up the entrees, desserts, snacks, and drinks you need to transform ordinary Muggle meals into magical culinary masterpieces, sure to make even Mrs. Weasley proud!

The Unofficial Harry Potter Cookbook

521d7ac6-619d-475e-b47e-e475c59c7508

Light Hardcover (1 lb or less)

Good Housekeeping Soups And Stews

ff8d657e-cbbe-44dc-9141-c01b5908d641-0

Bob Bowersox

Hardcover (1 to 2 lbs)

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

7ad7654b-b99e-4508-afc6-d3429aa2afa0-1

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

61e628c0-0ee5-4599-bd79-0585157e75e2-1

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

24cd59d1-348a-4c01-9889-bbf3a3220804-1

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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Quick and Healthy low fat cooking

a28329f0-1f13-4099-953e-6b3e7ff5cf70-1

The Best of the Farmer’s Wife Cookbook

958fd87d-76a7-4ee7-a5e6-9939e0be5b33-0

Gooseberry Patch

Whether it's aluminum or steel, glass or ceramic, chances are you find yourself reaching for your favorite 13 x 9 pan all the time.

150 Recipes in 13X9 Pan

3553c1cd-4873-419d-acd3-906d033c7d40-1

Isa Chandra Moskowitz

Never read. Crisp, clean pages, intact binding. 

Isa Moskowitz learned to cook from cookbooks, recipe by recipe. And after a few decades of writing her own cookbooks, she knows what the people want: easy-to-follow instructions and accessible ingredients.

I Can Cook Vegan is for cooks of all stripes:

The Just-Born, Brand New Cook
The Tried-and-True Seasoned Cook Who Is Tofu-Curious
The Busy Weeknight Pantry Cook (this is everyone)
The Farmers' Market Junkie Who Looks at All the Pretty Colors
The Reluctant Parent to the Vegan Child
For Anyone Doing Vegan for the Animals
For Anyone Doing Vegan for the Health

Each chapter is a building block to becoming a better, more competent cook. The book teaches readers to cook the way someone might learn a new instrument: master a couple of chords, and then start to put them together to form songs.

Each chapter starts with a fresh mission, and readers will cook their way through pastas, salads, sandwiches, bowls, sautés, sheet-pan suppers, and sweets-more than 125 recipes!-until they are ultimately the Best Cook Imaginable.

I Can Cook Vegan

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Bryant Terry

Never read. Light scuffing on front and back cover. Crisp, clean pages, like-new binding. 

The Abundant World of Vegan Recipes

"More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes--from the James Beard Award-winning chef and author of Afro-Vegan Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture. The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what's fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today"--

Vegetable Kingdom

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Crisp pages, some light writing in top corner margins. Wear on dust jacket but book itself in excellent condition.

Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week

Recipes, tips, and strategies for easy, delicious vegan meals every day of the week, from America's bestselling vegan cookbook author. How does Isa Chandra Moskowitz make flavorful and satisfying vegan meals from scratch every day, often in 30 minutes or less? It's easy! In ISA DOES IT, the beloved cookbook author shares 150 new recipes to make weeknight cooking a snap. Mouthwatering recipes like Sweet Potato Red Curry with Rice and Purple Kale, Bistro Beet Burgers, and Summer Seitan Saute with Cilantro and Lime illustrate how simple and satisfying meat-free food can be. The recipes are supermarket friendly and respect how busy most readers are. From skilled vegan chefs, to those new to the vegan pantry, or just cooks looking for some fresh ideas, Isa's unfussy recipes and quirky commentary will make everyone's time in the kitchen fun and productive.

Isa Does It

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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

b7f5f21c-11c1-4676-bd6c-73fcb3c28dc9-1

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

f6115620-751e-4a3f-b043-a6cb07e3f019-1

James McNair

Patricia Brabant

Paperback (1 to 2 lbs)

James McNair's Beef Cookbook

7d334f74-0569-4651-8854-6dde5a6552b9-0

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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Carolyn O'Neil

LOADED WITH ALL-TIME SOUTHERN RECIPE FAVORITES AND A PLETHORA OF FABULOUS INSPIRATION FOR SUMMER ENTERTAINING!! 

Kentucky

Eating Well and Living Healthy in the Land of Biscuits and Bacon

With the combined expertise of Southern Living and author Carolyn O'Neil, The Slim Down South Cookbook offers strategies, recipes, and expert tips for enjoying great Southern food while maintaining a healthy, balanced diet-without feeling deprived! Carolyn's Slim Down South plan offers smart, simple ways to manage potential overindulgences and maintain a healthy weight-one day at a time. This book's philosophy: Having your biscuit and being fit too-it's all about balance.

Carolyn O'Neil reveals easy-to-follow secrets to staying slim in the land of bacon, butter, and biscuits. Carolyn's stratgies for success include:


 * Savor the South. Explore and embrace the variety of genuine Southern ingredients, from greens and black-eyed peas to sweet potatoes and shrimp.
 * Linger longer. The Southern lifestyle is about enjoying food and the people you share it with. Take time to appreciate each bite and the beauty around you.
 * Indulge a little. It's not all about deprivation, darlin'. Splurge a little now and then with a reasonably sized treat, whether it's Banana Pudding or a Mint Julep.
 * Make it happen. Like any good Southern magnolia, use your grit and grace to sidestep sticky situations, navigate temptation, and stick to your guns.
   

The Slim down South Cookbook

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Ree Drummond

Recipes from an Accidental Country Girl

My name is Ree. Some folks know me as The Pioneer Woman. After years of living in Los Angeles, I made a pit stop in my hometown in Oklahoma on the way to a new, exciting life in Chicago. It was during my stay at home that I met Marlboro Man, a mysterious cowboy with steely blue eyes and a muscular, work-honed body. A strict vegetarian, I fell hard and fast, and before I knew it we were married and living on his ranch in the middle of nowhere, taking care of animals, and managing a brood of four young children. I had no idea how I'd wound up there, but I knew it was exactly where I belonged. The Pioneer Woman Cooks is a homespun collection of photography, rural stories, and scrumptious recipes that have defined my experience in the country. I share many of the delicious cowboy-tested recipes I've learned to make during my years as an accidental ranch wife—including Rib-Eye Steak with Whiskey Cream Sauce, Lasagna, Fried Chicken, Patsy's Blackberry Cobbler, and Cinnamon Rolls—not to mention several "cowgirl-friendly" dishes, such as Sherried Tomato Soup, Olive Cheese Bread, and CrÈme BrÛlÉe. I show my recipes in full color, step-by-step detail, so it's as easy as pie to follow along. You'll also find colorful images of rural life: cows, horses, country kids, and plenty of chaps-wearing cowboys. I hope you get a kick out of this book of mine. I hope it makes you smile. I hope the recipes bring you recognition, accolades, and marriage proposals. And I hope it encourages even the most harried urban cook to slow down, relish the joys of family, nature, and great food, and enjoy life.

The Pioneer Woman Cooks

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Giada De Laurentiis

New Italian Favorites: a Cookbook

The Food Network star and "New York Times"-bestselling author returns with a brand-new collection of flavorful, California-inflected takes on Italian classics. 60 full-color photos.

Giada's Kitchen

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Steven Raichlen

Heavy Paperback (2 to 4 lbs)

Over 500 Recipes

Describes barbecue equipment, techniques, and traditions, and includes such recipes as quick Persian beef kebabs, chili-coriander chicken, grilled focaccia, Chinese barbecued pork, and steak in garlic-lime marinade

The Barbecue! Bible

7304310b-0262-4b12-87dc-485399c3218a-1

Mary Berry

Tennessee

Cakes, Cookies, Pies, and Pastries from the British Queen of Baking

A sweet and savory collection of more than 100 foolproof recipes from the reigning "Queen of Baking" Mary Berry, who has made her way into American homes through ABC's primetime series, The Great Holiday Baking Show, and the PBS series, The Great British Baking Show.

Baking with Mary Berry draws on Mary's more than 60 years in the kitchen, with tips and step-by-step instructions for bakers just starting out and full-color photographs of finished dishes throughout. The recipes follow Mary's prescription for dishes that are no fuss, practical, and foolproof--from breakfast goods to cookies, cakes, pastries, and pies, to special occasion desserts such as cheesecake and soufflés, to British favorites that will inspire.

Whether you're tempted by Mary's Heavenly Chocolate Cake and Best-Ever Brownies, intrigued by her Mincemeat and Almond Tart or Magic Lemon Pudding, or inspired by her Rich Fruit Christmas Cake and Ultimate Chocolate Roulade, the straightforward yet special recipes in Baking with Mary Berry will prove, as one reviewer has said of her recipes, "if you can read, you can cook."

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Kristy Turner

But I Could Never Go Vegan!

Dinah Bucholz

The Unofficial Harry Potter Cookbook

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

Voyageur Press

The Best of the Farmer’s Wife Cookbook

Gooseberry Patch

150 Recipes in 13X9 Pan

Isa Chandra Moskowitz

I Can Cook Vegan

Bryant Terry

Vegetable Kingdom

Isa Chandra Moskowitz

Isa Does It

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

Carolyn O'Neil

The Slim down South Cookbook

Ree Drummond

The Pioneer Woman Cooks

Giada De Laurentiis

Giada's Kitchen

Steven Raichlen

The Barbecue! Bible

Mary Berry

Baking with Mary Berry