Kate Christensen

Light Hardcover (1 lb or less)

Ohio

An Autobiography of My Appetites

The PEN/Faulkner Award-winning author of The Great Man builds on her popular food-centric blog to recount her unconventional upbringing and her unusually happy and occasionally sorrowful life of literary and culinary sensuality.

Blue Plate Special

502e3f6d-bd03-467c-9fc5-fdd19d054370-1

Eric Zielinski

Sabrina Ann Zielinski

This is an interesting book for loosing weight the natural way.  There are no damage to this book

Florida

Lose Weight and Transform Your Health with the Power of Essential Oils and Bioactive Foods

The first diet program that harnesses essential oils and bioactive foods for weight loss and disease prevention, from the nation's trusted authority in essential oils and natural remedies. The runaway success of The Healing Power of Essential Oils showed that there is a growing interest in using essential oils to heal the body. Now, in The Essential Oils Diet, Dr. Eric Zielinski teams up with Sabrina Ann Zielinski ("Mama Z") to teach readers how bioactive plant compounds--those found in essential oils and in foods like matcha green tea, chia seeds, almonds, and avocados--can aid in weight loss, boost energy levels, and trigger the body's natural immune defenses to fight chronic diseases like type 2 diabetes and autoimmunity. The Essential Oils Diet features a sensible, evidence-based, two-phase program--first, the 30-day essential fast track, which helps you banish excess pounds quickly, followed by the essential lifestyle, a gentle, practical maintenance program you can follow for life. Featuring delicious, easy recipes, meal plans, and strategies to keep you on track, you'll learn how to harness essential oils and bioactive foods to help your body reach the homeostasis necessary to help you achieve and maintain a healthy weight and abundant health.

The Essential Oils Diet

bf81f73c-68e5-4148-b749-ec2550ed79d3-1

Kristen Feola

Recipe ideas for each week of the fast and scriptures 

Light Paperback (1 lb or less)

With 21 devotionals and 100+ recipes, this book is your ultimate plan of action and toolbox as you commit to the Daniel Fast. You'll not only embrace healthier eating habits, you'll also discover a greater awareness of God's presence.

Divided into three parts--fast, focus, and food--this book is your inspirational resource for pursuing a more intimate relationship with God as you eliminate certain foods such as sugars, processed ingredients, and solid fats from your diet for 21 days. Author Kristen Feola explains the Daniel Fast in easy-to-understand language, provides thought-provoking devotions for each day of the fast, and shares more than 100 tasty, easy-to-make recipes that follow fasting guidelines.

In a conversational style, Feola helps you structure the fast so you can spend less time thinking about what to eat and more time focusing on God.

As Feola writes, "When you want ideas on what to cook for dinner, you can quickly and easily find a recipe. When you feel weary, you can be refreshed through Bible verses and devotions. When you are struggling with staying committed, you can refer to the information and tools in this book to motivate you."

The Ultimate Guide to the Daniel Fast

cc71ce6b-8ec5-4c4b-9fbd-84546c9b1336-1

Paperback (1 to 2 lbs)

The bestselling author of A History of the World in 6 Glasses charts the enlightening history of humanity through the foods we eat.

More than simply sustenance, food historically has been a kind of technology, changing the course of human progress by helping to build empires, promote industrialization, and decide the outcomes of wars. Tom Standage draws on archaeology, anthropology, and economics to reveal how food has helped shape and transform societies around the world, from the emergence of farming in China by 7500 b.c. to the use of sugar cane and corn to make ethanol today. An Edible History of Humanity is a fully satisfying account of human history.

An Edible History of Humanity

c3e2558a-9ed6-4a98-b3a3-b302252bb3bd-1

Luke Barr

Six iconic culinary figures together in the South of France. Julia Child, M F K Fisher
First Edition

Hardcover (1 to 2 lbs)

M. F. K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. Without quite realizing it, they were shaping today's tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters--some of which were later discovered by Luke Barr, her great-nephew. In Provence, 1970, he captures this seminal season, set against a stunning backdrop in cinematic scope--complete with gossip, drama, and contemporary relevance.

Provence 1970

e18268b7-8dac-4845-8d14-07ac59a77879-1

Pearl Bailey

This book is readable. The cover and all pages are intact. The spine shows signs of wear.

Minnesota

Nearly 100 recipes from "soul food" to Chinese food, including Pearl's favorites, as well as special recipes from her celebrated friends, fill the pages of this unique cookbook. Laced with practical advice on the care and feeding of friends and family, Pearl's Kitchen is truly an extraordinary experience.

SIGNED Pearl's Kitchen

fc688c99-29df-44c4-b215-2f8c333e5ec3-1

Jamie Loftus

The Naked Truth about Hot Dogs

Part travelogue, part culinary history, all capitalist critique--comedian Jamie Loftus's debut, Raw Dog, will take you on a cross-country road trip in the summer of 2021, and reveal what the creation, culture, and class influence of hot dogs says about America now.

Hot dogs. Poor people created them. Rich people found a way to charge fifteen dollars for them. They're high culture, they're low culture, they're sports food, they're hangover food, and they're deeply American, despite having no basis whatsoever in America's Indigenous food traditions. You can love them, you can hate them, you can cut them up and put them in a bowl of macaroni and cheese, but you can't avoid the great American hot dog.

Raw Dog: The Naked Truth About Hot Dogs is part investigation into the cultural and culinary significance of hot dogs and part travelogue documenting a cross-country road trip researching the landscape of American hot dogs as they're served today. From avocado and spice in the West to ass-shattering chili in the East to an entire salad on a slice of meat in Chicago, Loftus, her pets and her ex eat their way across the country during the strange summer of 2021, a brief window of the year between waves of a plague that the American government has the resources to temper, but not the interest.

Loftus weighs in on:
- The reality of hot dog production and working conditions, from factories to fast food stands, in a post-Upton Sinclair world,
- The subcultures thriving around hot dogs, from competitive eaters to Wienermobile drivers,
- The baffling number of anthropomorphic pickle brands in the U.S.,
- And yes, critically overlooked bun infrastructure problems.

So grab a dog, lay out your beach towel, and dig into the delicious and inevitable product of centuries of violence, poverty, and ambition, now rolling around at your local 7-11.

Raw Dog

dd66bf9a-54ca-49a2-8d32-23f90a77d8c2-1

Heavy Hardcover (2 to 4 lbs)

New York

200 New MUFA Recipes

Flat Belly Diet! Cookbook

237c10c2-5a1b-4996-ad4e-747d72491521-1

Patricia Hausman

Judith B. Hurley

Vintage 1989 cookbook on nutrition and healthy food habits 

Heavy Paperback (2 to 4 lbs)

The Ultimate Authority on the Curative Power of Nutrition

Identifies healthful foods, tells how to select, store, and prepare them, and lists foods useful in alleviating common health problems

The Healing Foods

c22a2f26-baef-42f4-b955-ee531099ea0b-1

Julia Child

Simone Beck

Volume 2 of Mastering the Art of French Cooking by Julia Child. Signs of wear on edges and aged yellow pages from storage. See pictures.

New Jersey

A Cookbook

The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic step-by-step French recipes for home cooks.

Working from the principle that "mastering any art is a continuing process," Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery.

They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories--of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France.

From French bread to salted goose, from peasant ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.

Mastering the Art of French Cooking, Volume 2

706f2d4f-4882-4574-8547-907bfe1e807e-1

#paperback #gorgeouslygreen #earthfriendly #livinggreen #greenerliving #home #fitness #style #food #garden 

Indiana

8 Simple Steps to an Earth-Friendly Life

Are you confused by all the advice you hear and see daily on how to "go green"? Do you want to incorporate earth-friendly practices into your life, but you don't know where to start? Don't stress! Green guru Sophie Uliano has sorted through all the eco-info out there and put everything you need to know about living a green lifestyle right at your fingertips. In Gorgeously Green, Sophie offers a simple eight-step program that is an easy and fun way to begin living an earth-friendly life. Each chapter covers topics from beauty to fitness, shopping to your kitchen—even your transportation. Whether it's finding the right lipstick, making dinner, buying gifts, or picking out a hot new outfit, finally, there is a book that tackles your daily eco-challenges with a take-charge plan. Just consider Sophie your go-to girl with all the eco-solutions. Find out how to: Green your entire beauty regime Detoxify your home Indulge in guilt-free shopping Adopt a home fitness routine Prepare eco-licious treats Give your kitchen a green makeover Become more aware of your impact on the earth The book's dozens and dozens of eco-friendly tips, products, and practices combine to form a treasure trove of practical advice for every possible way to become stylishly green. Your questions about dressing, makeup, eating, shopping, cleaning, travel, and more are all answered right here. Adopting a green lifestyle is among the most positive, forward-thinking, and personally fulfilling choices that anyone can make—and Gorgeously Green shows that it doesn't have to be tedious, time-consuming, or glamourless!

Gorgeously Green

d37b1cf7-a794-4725-8edc-23cc794ada25-1

Najmieh Batmanglij

Oversized Hardcover (4 to 6 lbs)

California

Ancient Persian and Modern Iranian Cooking and Ceremonies

Completely redesigned for today's generation of cooks and food enthusiasts, this 25th Anniversary Edition provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine. This edition is a more user-friendly edition of the award-winning and critically acclaimed cookbook series which began in 1986. The book provides 330 classical and regional Iranian recipes as well as an introduction to Persian art, history and culture. The book's hundreds of full-colour photographs are intertwined with descriptions of ancient and modern Persian ceremonies, poetry, folktales, travelogue excerpts and anecdotes. This edition is a labour of love. The book began in exile after the Iranian Revolution of 1979 as a love letter to Batmanglij's children. Today, as accomplished adults in their own fields, her two sons, Zal and Rostam, encouraged her to redesign the book for their generation. "Food of Life" propels Persian cooking into the 21st Century, even as it honours venerable traditions and centuries of artistic expression. It is the result of 30 years of collecting, testing and adapting authentic and traditional Persian recipes for the American kitchen. Most of its ingredients are readily available throughout the U.S. enabling anyone from a master chef to a novice to reproduce the refined tastes, textures, and beauty of Persian cuisine. Food-related pieces from such classics as the 10th century Book of Kings, and 1,001 Nights to the miniatures of Mir Mosavvar and Aq Mirak, from the poetry of Omar Khayyam and Sohrab Sepehri to the humour of Mulla Nasruddin are all included. Each recipe is presented with steps that are logical and easy to follow. Readers learn how to simply yet deliciously cook rice, the jewel of Persian cooking, which, when combined with a little meat, fowl, or fish, vegetables, fruits, and herbs, provides the perfect balanced diet. This 25th Anniversary Edition contains 50% more pages than its 2009 predecessor and special added features: New Recipes adapted from Sixteenth-Century Persian cookbooks; Added vegetarian section for most recipes; Comprehensive dictionary of all ingredients; A glance at a few thousand years of the history of Persian Cooking; Master recipes with photographs illustrating the steps; Colour photographs of most recipes with tips on presentation; Updated section on Persian stores and Internet suppliers; Fahrenheit and Centigrade temperatures for all recipes; Choices for cooking recipes such as "kuku" in oven or on stovetop; Encourages use of seasonal and local ingredients from farmers markets, Community Supported Agriculture (CSAs) sources or one's own backyard.

Food of Life -- 25th Anniversary Edition

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Alice Waters

Calvin Trillin

Michael Pollan

Chez Panisse opened its doors in 1971. Founded by Alice Waters, the restaurant is rooted in her conviction that the best-tasting food is organic, locally grown, and harvested in ecologically sound ways by people who are taking care of the land for future generations. The quest for such ingredients has always determined the restaurant’s cuisine, and, over the course of forty years, Chez Panisse has helped create a community of local farmers and ranchers whose dedication to sustainable agriculture assures the restaurant a steady supply of fresh and pure ingredients. In Forty Years of Chez Panisse: The Power of Gathering, Alice takes readers on her journey from the humble and visionary beginnings of the restaurant, through its rise and the acclaim, to the Café and the influential Chez Panisse Foundation. Organized by decade, the book includes a wealth of archival material and photographs—menus; invitations; pictures of Alice at the restaurant and around the world, with those who have passed through her life—and interviews from public figures and cooks who have been inspired by or mentored at the restaurant. This tribute to the delicious food revolution that began with Alice Waters and Chez Panisse is an important work for anyone who cares about food, sustainability, and the powerful legacy that Alice has built.

40 Years of Chez Panisse: the Power of Gathering

1d90bb97-0a36-47bf-91de-3a11ed14ad63-0

P. J. Fellows

Science

Principles and Practice

Food Processing Technology

0c876a95-db4f-441f-896d-ed72186e44b4-0

Peter Menzel

Faith D'Aluisio

Huge Hardcover (6 to 8 lbs)

Around the World in 80 Diets

A stunning photographic collection featuring portraits of 80 people from 30 countries and the food they eat in one day. In this fascinating study of people and their diets, 80 profiles are organized by the total number of calories each person puts away in a day. Featuring a Japanese sumo wrestler, a Massai herdswoman, world-renowned Spanish chef Ferran Adria, an American competitive eater, and more, these compulsively readable personal stories also include demographic particulars, including age, activity level, height, and weight. Essays from Harvard primatologist Richard Wrangham, journalist Michael Pollan, and others discuss the implications of our modern diets for our health and for the planet. This compelling blend of photography and investigative reportage expands our understanding of the complex relationships among individuals, culture, and food.

What I Eat

0d244498-9ce8-4df9-8390-ae445dfbe437-0

Taste Of Taste Of Home

Georgia

Eat Right with 501 Family-Favorite Dishes!

Taste of Home Healthy Cooking Cookbook

fb41072a-61f5-4e3f-9b9c-b6a08d50b432-1

Ian K. Smith

Oregon

With More Than 75 Recipes

Explains how to lose up to twelve pounds in as little as three weeks, with three cycles of dieting for different weight loss goals, real-world exercise guidelines, lists of permitted foods, recipes, and a host of tips and tricks to keep dieters motivated.

Extreme Fat Smash Diet

82f0e794-047f-4ff2-b8ed-b5400b23f016-1

#paperback #cookbook #glutenfree #dairyfree #food #nonfiction #gluten-free #gf 

District of Columbia

Beloved food blogger and New York Times bestselling author Danielle Walker is back with over 100 new Paleo recipes in her sophomore cookbook, Meals Made Simple—a collection of gluten-free, dairy-free, and Paleo-friendly recipes for easy weeknight meals. Diagnosed with an autoimmune disease at twenty-two, Danielle Walker spent many years in and out of the hospital and on high dosages of debilitating medications before taking her health into her own hands and drastically changing her diet. In a true lemons-to-lemonade story, Danielle transformed her adversities into opportunities and created her wildly successful blog, Against All Grain, in an effort to help those in need eat well and feel great, without feeling deprived. With recipes that make cooking for the grain-free family both easy and enjoyable, Meals Made Simple answers the age-old question: “What’s for dinner?” Danielle Walker takes the guesswork out of meal planning with eight weeks’ worth of dinner ideas, complete with full shopping lists and recipes for using up leftovers. Whether we’re moms, students, or business owners, at the end of the day we all want fresh, home-cooked meals that are easy to prepare. And we want lots of variety. Preparing real foods can be time-consuming and monotonous, but Danielle brings both simplicity and creativity to the everyday meal with an enthusiasm for flavors and textures that are often lacking in easy weeknight dishes. Meals Made Simple includes a variety of slow cooker, one-pot, and thirty-minute meals, as well as ways to create entirely new dishes from leftovers. As in her critically acclaimed first cookbook, Against All Grain, Danielle offers special “tidbits” to help ensure that your meals turn out picture-perfect. The vibrant flavors and colors in these grain-free dishes, like slow-cooked Pork Ragu, Beef Stroganoff, Peruvian-Style Chicken, Chicken and Rice Casserole, and Barbecue Salmon with Peach Salsa, add delight to any meal and put an end to all those nights of mundane grilled chicken and steamed vegetables. Even the desserts are quick to make, should a craving or a last-minute celebration arise. Features include · make-ahead options · 8 weeks’ worth of dinner ideas · nutritional facts for every recipe · shopping lists for fast grocery runs · suggestions for how best to use leftovers · slow cooker, one-pot, and 30-minute recipes

Danielle Walker's Against All Grain: Meals Made Simple

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Jacques Pepin

Signed by author. This book is a clean copy with a good spine and binding. The contents and Graphics are in good condition. There is minimal wear inside. There is slight wear on the hardback cover. The dust  jacket has some wear due to regular use. Will ship within hours after your order is received. Thanks for stopping by and please stay safe.

Texas

200 of His Most Cherished Recipes for Memorable Meals with Family and Friends

A fabulous book for people who love to cook. Or for those who want to cook well and are afraid to try.

To Jacques Pépin, every meal is a celebration. And his delight in creating delicious offerings for family and friends is contagious. Moreover, as he shares here the secrets of the meals he has prepared over the years,
his careful instruction and his appreciation of ingredients and techniques that make a difference are so persuasive that you want to jump right in and join him at the stove.

Here you'll find all the dishes that make up the celebratory menus Jacques demonstrates in his new twenty-
six-part television series--plus many more. Most of the recipes have been drawn from Jacques Pépin's The Art of Cooking (now out of print), with many of them updated and refined for today's home cook.
Although the book is organized in chapters from soups to sweets, many main-course recipes are offered with one or two accompaniments that are an integral part of the presentation--and Jacques carefully walks you through the preparations so everything comes out on time. Some are more ambitious, such as a splendid dinner of Chateaubriands with Madeira-Truffle Sauce, Mushroom Timbales, and Crêpe Shells with Corn Puree; others are simple family fare, like Tuna Steaks with Potato-and-Zucchini Salad. All are delicious, representing a range of exquisite and earthy flavors that you can, of course, mix and match at will to create
your own menus.

Two chapters are devoted to mastering the techniques of making bread and various pastry doughs, and are followed by recipes--both savory and sweet--that utilize these essential culinary skills. Once you've learned how to make a crusty baguette, you'll be confidently whipping up a round of Black Pepper Bread with Walnuts, or Brioche Mousseline, or Cheese Bread. Master the relatively simple pâte à choux and you can make gougères, gnocchi, profiteroles, and a Paris-Brest cake, all with the same basic dough. The same goes for puff pastry, for which Jacques offers three versions: classic, quick, and instant.

Embedded throughout the text are Christopher Hirsheimer's vivid step-by-step photographs of Jacques demonstrating specific essential techniques. With his splendid knifework to guide you, you'll soon be boning out your own salmon and home-curing it, or creating a beautiful coral tree out of carrots and scallions. Jacques is an artist (his drawings embellish many of these pages), and he inspires you to make your own food visually enticing. Particularly inviting are the chapters devoted to sweet creations, which will bring out the artist in you.

Above all, the message here is that cooking is a joy and that your food is a gift to others. So don your apron, fill your kitchen with good smells, and make every occasion a celebration à la Jacques.

Jacques Pepin Celebrates

88b57e77-980b-45fe-b90e-9c5bd931ea11-1

Andrew Dornenburg

Karen Page

Becoming a Chef, Revised is the updated and expanded edition of the 1996 James Beard Foundation Award for Best Writing on Food, and reflects all the most recent advances made in the culinary industry. It features the career advice of the biggest, most respected names in the culinary industry, such as Thomas Keller, Claudia Fleming, Marcel Desaulniers, Caprial Pence, Marcus Samuelsson, Craig Shelton, Gale Gand, Rick Tramonto, and more. With their trademark style, the authors give insightful details on the demographics, employment, education, and personal details of today's star chefs.

Becoming a Chef

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1976 edition! Vintage darkened pages…tabs for easy finding recipes…showing wear but no structure damages….binder works great….cooking schmootz and stains in binder 

Arizona

Better Homes and Gardens New Cook Book

f676283a-5813-45bd-8be1-87a1dceb02bc-1

Dan Bransfield

Sat on my shelf for a long time. Perfect condition and no damages.

An Illustrated Guide to Everyone's Favorite Food

A book for the pizza obsessed, with 80 charming illustrations and information about the history, ingredients, and lore of everyone's favorite food.

Pizza is a food that lends itself to legend and obsession, spanning geography, generations, and gender. In lavish illustrations and hand-lettered text, Pizzapedia celebrates all there is to fixate about- the stories behind its origin (we have the ancient Greeks to thank before the Italians); the delectable ingredients, from San Marzano tomatoes to buffalo mozzarella; the failed and the famous inventions (like "the pizza saver," the piece of plastic that prevents a pizza delivery box top from drooping into the pie); the merits of Sicilian vs. New York vs. Chicago vs. new (Detroit?!) styles; and much more. Like the universally beloved food, this art-driven book of miscellany is inviting, colorful, and a delicious gift to give and get.

Pizzapedia

2bc144d4-6367-418e-9c3a-4c762cfd5b05-1

Only has writting inside the book cover. Pages are new. Favorite recipes from top chefs of Hawaii. Pages are spiralled binding. Easy to read recipes. 

Chefs of Aloha

9585ab5e-5346-47c4-acff-1909d75d9ad2-0

Joseph Bastianich

Tanya Bastianich Manuali

The Sexy, Skinny, and Smart Way to Eat Your Favorite Food: a Cookbook

From the children of bestselling Italian cookbook writer Lidia Bastianich--a wonderfully informative, easy-to-use cookbook with 100 recipes, all under 500 calories, that provide simple ways to make pasta an integral part of a healthy and well-balanced lifestyle, even if you're gluten-free.

Having grown up with Lidia Bastianich as their mother, Tanya and Joe Bastianich are no strangers to great-tasting Italian cooking. Today, the siblings both have illustrious careers in the culinary world--writing cookbooks, running restaurants, hosting television shows--and yet they are still faced with the question that many of us encounter in the kitchen every day: how can we enjoy the pasta that we crave in a healthy and satisfying way? 
 
Here, the brother and sister have paired up to give us that answer in 100 recipes, each under 500 calories per serving, that are as good for you as they are delectable. Do not be fooled: this is not a diet book. There are no tricks and no punishing regimens--it is just a simple guide to enjoying more of the food you love in ways that are good for you.  Using ingredients and cooking methods that maximize taste but minimize fat content, Joe and Tanya will teach you what different grains mean to your diet, how to pair particular grains with sauces, why better-quality pasta is healthier for you, the health benefits of cooking pasta al dente, and how to reduce fat and calories in your sauces. 

The recipes consist of regular, whole-grain, and gluten-free pastas, including classics like Spaghetti with Turkey Meatballs and Linguine with Shrimp and Lemon, as well as new combinations like Gnocchi with Lentils, Onions, and Spinach; Bucatini with Broccoli Walnut Pesto; Summer Couscous Salad with Crunchy Vegetables; Spaghetti and Onion Frittata; and many more. All under 500 calories! This book will revolutionize the way you think about pasta. Buon appetito!

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