#hardcover #pasta #cooking #cookbook #recipes #italian #foodie #food #chef #culinary 

Hardcover (1 to 2 lbs)

Oregon

A Cookbook

Collects Italian cookery recipes that range from classic favorites to innovative new dishes and are accompanied by simple instructions for making fresh pasta and a selection of side dishes.

Everyday Pasta

c916a76c-1fe7-497f-8430-975ecc6b2a48-1

Heavy Hardcover (2 to 4 lbs)

100 Great Menus 

Peter Kaminsky

Light Hardcover (1 lb or less)

Missouri

The Art of Eating Healthy (and Really Well)

"A formerly over-weight food writer tells us how t maximize flavor per calorie so we can keep our waistlines slim without sacrificing the joy of good food"--

Culinary Intelligence

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Gourmet Magazine Editors

Featuring the Flavors of France

Best of Gourmet 1992

471feb68-53b9-4eb0-bbf8-f10486d3e35e-0

All of the Beautifully Illustrated Menus from 1986 Plus over 500 Selected Recipes

The second volume in the new series of yearly collections of recipes and menus from Gourmet--the magazine with the best and most expert advice on good food and good living. 96 pages of color photographs.

The Best of Gourmet 1987 Edition

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All of the Beautifully Illustrated Menus from 1987 Plus over 500 Selected Recipes

The Best of Gourmet 1988

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Cooking with Beer 

New York

"Arly (aka Ariel) Hanks, Chief of Police of Maggody, Arkansas (pop. 755), has been known to break out in hives just thinking about Manhattan. Her idea of a good time is running a speed trap at the edge of town, stomping around the ridge looking for Raz Buchanan's still, and having the blue plate special at Ruby Bee's Bar and Grill on Saturday night. So the last place on earth Arly wanted to be was back in Manhattan with its bright lights, memories of her nasty divorce ... and, doggone it anyway, a most inconvenient murder." "The week started out just dandy with the social event of the season, the long-awaited marriage of lovestruck Kevin Buchanan and his sweet, his beloved, his three-hundred-pound darling, Dahlia O'Neill. As if that didn't give the gossips enough to talk about, Ruby Bee won an all-expense-paid trip to New York as a finalist in the Koko-Nut Cooking Contest, and she and Estelle were on their way to show the city folks a thing or two. But before the week ended, the newlyweds went amok on their way to Niagara Falls, and Ruby Bee, while making a big splash in the Big Apple, was in the slammer for attempted murder!" "Flying to the rescue just about wiped out Arly's bank account, and checking into the Chadwick Hotel almost did the same thing for her reputation. The contest had brought together some of the most unlikely characters ever to turn on a Mixmaster, and in an embarrassingly short time, Arly found herself in the room of good-looking, unmarried Durmond Pilverman, whose talents went way beyond his skill at baking a Koko-Nut Kream Pie. But when a dead body turned up in the hotel dumpster, Arly smelled something suspicious in this national cook-off. And the .38 she found hidden in Durmond's dresser had her wondering if she was in danger of sleeping with the enemy." "In this sixth mystery in the highly acclaimed Maggody series, the spunky, off-beat, appealing Arly Hanks once again stars in a thoroughly original, wonderfully funny whodunit."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved

Maggody in Manhattan

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#hardcover #culinary #gourmet #americanfood #kitchen #food #behindthescenes #davidkamp #theunitedstatesofarugula

Michigan

How We Became a Gourmet Nation

One day we woke up and realized that our “macaroni” had become “pasta,” that our Wonder Bread had been replaced by organic whole wheat, that sushi was fast food, and that our tomatoes were heirlooms. How did all this happen, and who made it happen? The United States of Arugula is the rollicking, revealing chronicle of how gourmet eating in America went from obscure to pervasive, thanks to the contributions of some outsized, opinionated iconoclasts who couldn’t abide the status quo. Vanity Fair writer David Kamp chronicles this amazing transformation, from the overcooked vegetables and scary gelatin salads of yore to our current heyday of free-range chickens, extra-virgin olive oil, Iron Chef, Whole Foods, Starbucks, and that breed of human known as the “foodie.” In deft fashion, Kamp conjures up vivid images of the “Big Three,” the lodestars who led us out of this culinary wilderness: James Beard, the hulking, bald, flamboyant Oregonian who made the case for American cookery; Julia Child, the towering, warbling giantess who demystified French cuisine for Americans; and Craig Claiborne, the melancholy, sexually confused Mississippian who all but invented food journalism at the New York Times. The story continues onward with candid, provocative commentary from the food figures who prospered in the Big Three’s wake: Alice Waters and Jeremiah Tower of Berkeley’s Chez Panisse, Wolfgang Puck and his L.A. acolytes, the visionary chefs we know by one name (Emeril, Daniel, Mario, Jean-Georges), the “Williams” in Williams-Sonoma, the “Niman” in Niman Ranch, both Dean and DeLuca, and many others. A rich, frequently uproarious stew of culinary innovation, flavor revelations, balsamic pretensions, taste-making luminaries, food politics, and kitchen confidences, The United States of Arugula is the remarkable history of the cultural success story of our era.

The United States of Arugula

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#hardcover #cooking #cookbook #memories #scrapbook #grandma #family #food #holidays #culinary 
In giftable condition, has not been written in. A combination of cookbook and journal for grandma to write her memories and favorite family recipes for posterity! 

A Welcome Book

Grandmother Remembers: Family Recipes 

#hardcover #cooking #cookbook #bhg #betterhomesandgardens #foodie #food #family #recipes #culinary 

Hometown Favorites 

#hardcover #cookbook #cooking #entertaining #culinary #foodie #recipes #recipe #cook #nonfiction 

Eye-catching and irresistible, hors d'oeuvres never fail to entice, whether they're juicy skewered shrimp with spicy dipping sauce, Mediterranean olives dressed with fresh herbs and zesty citrus, or tender new potatoes topped with caviar and crème fraîche.

Williams-Sonoma Collection Hors d'Oeuvre offers over 40 delicious recipes, including both classic favorites and fresh new ideas. In these pages, you'll find finger food designed to suit any occasion--from a casual celebration with friends to a black-tie cocktail party. This vivid full-color recipe collection, appealing to both novice and experienced cooks, will become an essential addition to every kitchen bookshelf.

"Try any of these recipes and your guests will return for more."

Williams-Sonoma Collection: Hor D'oeuvre

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#hardcover #americancuisine #cookbook #cooking #cookingbasics #homecooking #nonfiction #culinary #baking #recipes 

Home Cooking for Everyone Made Simple, Fun, and Totally Delicious: a Cookbook

IACP COOKBOOK AWARD NOMINEE Maria Rodale was raised on real food. She doesn't think of eating homemade, from scratch meals as part of a trend or movement; it has always been her life. Raised in a family of farmers, bakers, chefs, gardeners, and publishers, Maria is used to growing, cooking, reading and writing about, and eating organic, delicious food. And now, for the first time ever, she's sharing her tried-and-true family recipes. Scratch is full of comfort food recipes that aren't focused on any one healthy trend, but are instead innately healthy, because Maria inspires you to return to your kitchen and cook with real, organic food. Recipes like Pasta Fagiole, Maria's Fried Chicken, and Lamb & Barley Soup will be crowd pleasers for sure, but Maria throws in some unique-to-the-family recipes that are going to delight as well, such as her Pennsylvania Dutch Dandelion Salad with Bacon Dressing, Ardie's Pasties, and Homemade Hoppin' John (a black-eyed pea stew made with smoked turkey or ham). Besides sharing her family's favorite recipes, Maria's book also gives you a peek into her life as a Rodale, with personal family portraits and stories. With this cookbook, you can eat like the Rodale family every night of the week with delicious food to make at home, from scratch. Naturally healthy, bacon included.

Scratch

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#hardcover #healthy #health #healthyliving #cookbook #cooking #culinary #recipes #vegetarian #healthfood 

A collection of 100 recipes for main courses, side dishes, appetizers and desserts involving grains, rice and beans. This book also contains information on each type of legume, rice and grain featured, with details on history, use in different cuisines, and nutrition.

Grains, Rice, and Beans

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Meals prepared and on the table before delivery makes it to your home or driving to and waiting at the fast-food drive-through! 

Paperback (1 to 2 lbs)

Maryland

Delicious, Inspired Meals in 15 Minutes

Can low-fat cooking be fast-really fast-and tasty too? You bet! Expanding on the successful formula ofCooking to Beat the Clock, food journalist Sam Gugino is back withLow-Fat Cooking to Beat the Clock. Using clever time-saving (and fat-busting) techniques, Gugino shows busy cooks how to get a healthy dinner fit for a gourmand on the table in 15 minutesincluding the time it takes to chop and prep.Low-Fat Cooking to Beat the Clock drastically cuts the preparation time for meal-sized entrees, while offering creative new ways of thinking about any recipe that will change the way you cook. It's amazing but true: a healthy, great-tasting dinner can be ready in 15 minutes, start to finish!

Low-Fat Cooking to Beat the Clock

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Ina Yalof

Ohio

New York's Professional Chefs, Restaurateurs, Line Cooks, Street Vendors, and Purveyors Talk about What They Do and Why They Do It

In Food and the City, Ina Yalof takes us on an insider's journey into New York's food scene alongside the men and women who call it home. From old-schoolers such as David Fox, third-generation owner of Fox's U-bet syrup, and the outspoken Upper West Side butcher 'Schatzie', to new-kids-on-the-block including Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City is a fascinating oral history with an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis.

Food and the City

55df3368-cd5b-4c42-a83e-c32810008621-1

Julie Powell

The bestselling memoir that's "irresistible....A kind of Bridget Jones meets The French Chef" (Philadelphia Inquirer) that inspired Julie & Julia, the major motion picture directed by Nora Ephron, starring Amy Adams as Julie and Meryl Streep as Julia.

Nearing 30 and trapped in a dead-end secretarial job, Julie Powell reclaims her life by cooking every single recipe in Julia Child's legendary Mastering the Art of French Cooking in the span of one year. It's a hysterical, inconceivable redemptive journey -- life rediscovered through aspics, calves' brains and cré me brûlée.

Light Paperback (1 lb or less)

Texas

My Year of Cooking Dangerously

Julie & Julia, the bestselling memoir that's "irresistible....A kind of Bridget Jones meets The French Chef" (Philadelphia Inquirer), is now a major motion picture. Julie Powell, nearing thirty and trapped in a dead-end secretarial job, resolves to reclaim her life by cooking in the span of a single year, every one of the 524 recipes in Julia Child's legendary Mastering the Art of French Cooking. Her unexpected reward: not just a newfound respect for calves' livers and aspic, but a new life-lived with gusto. The film is written and directed by Nora Ephron and stars Amy Adams as Julie and Meryl Streep as Julia.

Julie & Julia

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#hardcover #cookbook #foodie #cooking #chef #restaurant #culinary #recipes #baking #cook 

A sumptuous collection of the best "Family Dinner Night" recipes from Mark Peel's award-winning Los Angeles restaurant, CampanileFor more than ten years, acclaimed chef Mark Peel has used Campanile's Monday night dinner menus to present his own special takes on popular comfort food dishes like eggplant parmesan and beef goulash. In New Classic Family Dinners, he shares recipes for more than 200 of his best-ever versions of family favorites such as Macaroni and Cheese with Wild Mushrooms, Steak with Anchovy Butter, and Monkfish Osso Bucco.Peel's explanations and excellent guidance make it easy to follow the recipes, both for those relatively new in the kitchen as well as for more experienced cooks. Culled from more than ten years of Campanile's Monday night menus, the book features Upscale twists on popular, traditional dishes-honed to perfection by one of the nation's best-loved chefs More than 200 recipes, with clear instructions and step-by-step photos Options for every part of the menu, from starters to entrees and desserts Easy-to-make dishes (such as Cornmeal Dusted Pan-fried Trout) and more complicated recipes (such as Lasagna with Bolognese Sauce or Lobster Pie)Once you discover these extraordinary versions of ordinary dishes and learn how easy it is to adapt them for a table for two or a crowd of ten, you'll be inspired to make every night a special family-and friends-dinner night.

New Classic Family Dinners

66237929-a437-45a3-82eb-f88fb9fb7461-1

Home Style Italian Cookery 

Jackie Burrow

Vintage, minor “old book” smell but not bad. 

Four Seasons Salads

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Virginia J. Johns

Dining In - Vancouver, B. C.

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Chocolate Cooking 

#autobiography #chef #culinary #hardcover  #nonfiction 

Pennsylvania

A Memoir

Nobu 

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Gabrielle Hamilton

The Inadvertent Education of a Reluctant Chef

NEW YORK TIMES BESTSELLER • A NEW YORK TIMES NOTABLE BOOK NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald • Newsday • The Huffington Post • Financial Times • GQ • Slate • Men’s Journal • Washington Examiner • Publishers Weekly • Kirkus Reviews • National Post • The Toronto Star • BookPage • Bookreporter Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion. Features a new essay by Gabrielle Hamilton at the back of the book Look for special features inside. Join the Circle for author chats and more.

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Giada De Laurentiis

Everyday Pasta

Marguerite Patten

100 Great Menus

Peter Kaminsky

Culinary Intelligence

Gourmet Magazine Editors

Best of Gourmet 1992

Gourmet Magazine Editors

The Best of Gourmet 1987 Edition

Gourmet Magazine Editors

The Best of Gourmet 1988

Sheryn R. Jones

Cooking with Beer

Joan Hess

Maggody in Manhattan

David Kamp

The United States of Arugula

Judith Levy, Judy Pelikan

Grandmother Remembers: Family Recipes

Better Homes & Gardens

Hometown Favorites

Brigit Binns

Williams-Sonoma Collection: Hor D'oeuvre

Maria Rodale

Scratch

Kevin Graham; Ellen Silverman (Photographer)

Grains, Rice, and Beans

Sam Gugino; Frankie Frankeny (Photographer)

Low-Fat Cooking to Beat the Clock

Ina Yalof

Food and the City

Julie Powell

Julie & Julia

Mark Peel; Martha Rose Shulman (As told to); Lucy Schaeffer (Filmed by)

New Classic Family Dinners

Pauline Barrese

Home Style Italian Cookery

Jackie Burrow

Four Seasons Salads

Virginia J. Johns

Dining In - Vancouver, B. C.

Denise Jarrett-Macauley

Chocolate Cooking

Nobuyuki Matsuhisa

Nobu

Gabrielle Hamilton

Blood, Bones and Butter