Cooking

The New Book of Middle Eastern Food: The Classic Cookbook, Expanded and Updated, with New Recipes and Contemporary Variations on Old Themes
$15.93
Description
In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories.

Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world.

Throughout these pages she draws on all four of the region's major cooking styles:
- The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts
- Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes
- The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries
- North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines

From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions.

ISBN
9780375405068
By
Roden, Claudia
Publisher
Knopf
Item Condition
Used, Very Good
About This Product
Clean, unmarked copy with some edge wear. Good binding. Dust jacket included if issued with one. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.
Item SKU
1108132
Location
L
Catching Fire: How Cooking Made Us Human
$9.38
Description

Ever since Darwin and The Descent of Man, the existence of humans has been attributed to our intelligence and adaptability. But in Catching Fire, renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking theory of our origins, Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution. When our ancestors adapted to using fire, humanity began. Once our hominid ancestors began cooking their food, the human digestive tract shrank and the brain grew. Time once spent chewing tough raw food could be sued instead to hunt and to tend camp. Cooking became the basis for pair bonding and marriage, created the household, and even led to a sexual division of labor. Tracing the contemporary implications of our ancestors' diets, Catching Fire sheds new light on how we came to be the social, intelligent, and sexual species we are today. A pathbreaking new theory of human evolution, Catching Fire will provoke controversy and fascinate anyone interested in our ancient origins--or in our modern eating habits.

ISBN
9780465013623
By
Wrangham, Richard
Publisher
Basic Books
Item Condition
Used, Very Good
About This Product
Clean, unmarked copy with some edge wear. Good binding. Dust jacket included if issued with one. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.
Item SKU
707540
Location
B
Doctor Who: The Official Cookbook: 40 Wibbly-Wobbly Timey-Wimey Recipes
$10.46
Description

Have your Doctor Who and eat it too with this out-of-this-world cookbook featuring fun, imaginative recipes for the whole family, based on the wildly popular BBC series Doctor Who.

The perfect addition to every Doctor Who fan's shelf, Doctor Who: The Official Cookbook features a cornucopia of delicious, easy-to-make recipes--from the simple, to the showstoppers--with an exciting Whovian twist. Enjoy the Doctor's own favorite, fish fingers and custard, share some Cyberman Pie with friends, treat the family to Cassandra Pizza, or indulge your sweet tooth with a Supreme Dalek Cake.

Throwing a viewing party of your favorite episodes? Serve up some Ood Rolls, Salt and Pepper Sontarans, and Weeping Angel Food Cake. And don't forget the centerpiece for every Whovian get-together, a Gingerbread TARDIS and, of course, 12 Cookie Doctors.

Illustrated with stills from the television show and seasoned with fun food ephemera and quotes from the Doctor's universe, Doctor Who: The Official Cookbook has something weird, wacky, and tasty for every fan.

ISBN
9780062455628
By
Farrow, Joanna
Publisher
Harper Design
Item Condition
Used, Like New
About This Product
Excellent, unmarked copy with little wear and tight binding. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.
Item SKU
709182
Location
A
Steeped: Recipes Infused with Tea
$5.76
Description
A Los Angeles Times Favorite Cookbook of the Year!

"Steeped is smart, inventive, and most of all, inspiring.. Annelies has got me daydreaming about the possibilities of tea, from Sweet Tea Jelly on toast to California Tea Leaf Salad and Arnold Palmer Poppy Seed Muffins. This beautiful book deserves a spot next to your teacup." - Molly Wizenberg, author of A Homemade Life and Delancey

Get your oolong on! From morning eats to evening sweets, Steeped infuses your day with the flavors and fragrances of tea. Romance your oat porridge with rooibos, jazz up your brussel sprouts with jasmine, charge your horchata with masala chai! Annelies Zijderveld's deliciously inventive tea-steeped recipes include:

  • Matcha Chia Pudding Parfaits
  • Earl Grey Soba Noodle Salad
  • Green Tea Coconut Rice
  • Chamomile Buttermilk Pudding with Caramelized Banana
  • Earl Grey Poached Pears with Masala Chai Caramel Sauce
  • This beautiful book will inspire you to pull out your favorite teas, fire up the stove, and get steeping!

    EDITORIAL REVIEW:
    A Los Angeles Times Favorite New Cookbook of the Year: "Think about all the coffee-infused foods out there (cakes, ice creams, liquors and BBQ spice rubs, to just name a few). Zijderveld makes a powerful argument that we're missing out when we fail to similarly incorporate tea as a spice into our everyday routines. The book is part tea primer but also intrepid tea explorer, with recipes such as strawberry camomile jam, Moroccan mint-flavored quiche, a spinach salad featuring pecans encrusted with a masala chai maple syrup, and hurricane popcorn with Dragon Well tea furikake. (It's like salty-sweet kettle corn, but with tea.) This book would make a great gift for both tea newcomers and those who can rhapsodize about the smoky complexities of a Lapsang souchong."

    ISBN
    9781449464974
    By
    Zijderveld, Annelies
    Publisher
    Andrews McMeel Publishing
    Item Condition
    Used, Very Good
    About This Product
    Clean, unmarked copy with some edge wear. Good binding. Dust jacket included if issued with one. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.
    Item SKU
    710413
    Location
    C
    Sweet, Savory, and Free: Insanely Delicious Plant-Based Recipes without Any of the Top 8 Food Allergens
    $10.97
    Description
    Eat Sweet, Savory, and Free with Debbie Adler's Mouthwatering Plant-Based Recipes, Free of the Top 8 Allergens

    In 2013, Debbie Adler's Sweet Debbie's Organic Treats: Allergy-Free and Vegan Recipes From the Famous Los Angeles Bakery proved that cooking for those with allergies and food sensitivities doesn't mean giving up dessert.

    Now Sweet Debbie goes savory with more than 100 plant-based recipes free of the top eight food allergens--dairy, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish--plus free of refined sugar and oils.

    Motivated by her own son's life-threatening allergies, Adler has spent the last six years creating meals to nourish and delight her entire family--meals that are both savory and safe--including:

    Lemon Basil Blueberry Muffins
    Sweet Miso Forbidden Rice Ramen Noodle Bowl
    Roasted Butternut Squash Enchilada Rounds
    Yam Gnocchi with Sriracha Pesto
    Mediterranean Quinoa Burgers
    Spanakopita Enchiladas with Roasted Red Pepper Cream Sauce
    Cinnamon Raisin Bread
    Cafe Macchiato Sandwich Cookies

    Debbie's super satiating, divinely delicious, and accessibly easy-to-prepare recipes show just how incredible, versatile, and flavorful allergy-free, plant-based cooking can be! Her entrees, pastas, soups, sides, breads, and sweets are a guaranteed--and guaranteed safe--hit for school, kids' parties, work events, and more.

    ISBN
    9781944648046
    By
    Adler, Debbie
    Publisher
    BenBella Books
    Item Condition
    Used, Very Good
    About This Product
    Clean, unmarked copy with some edge wear. Good binding. Dust jacket included if issued with one. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.
    Item SKU
    641031
    Location
    A
    An Invitation To Indian Cooking
    $15.25
    Description
    Written especially for Americans, this book demonstrates how varied, exciting, and inexpensive Indian cooking can be, and how easily you can produce authentic dishes at home. Over 200 recipes.
    ISBN
    9780880016643
    By
    Jaffrey, Madhur
    Publisher
    HarperCollins
    Item Condition
    Used, Good
    About This Product
    Moderate edge wear. Binding good. May have marking in text. Dust jacket included if issued with one. We sometimes source from libraries. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.
    Item SKU
    1108467
    Location
    F
    Cheese It! Start making cheese at home today
    $5.69
    Description
    From the editors of Hobby Farm Homes, Cheese It! provides a detailed introductory guide for making cheese at home, from easy-to-make soft cheeses like mozzarella, goat cheese, and cottage cheese to more challenging cheeses like Monterey Jack, parmesan, and aged gouda. Author Cole Dawson tackles four dozen different kinds of cheese, beginning with making butter, ghee, and sour cream from scratch and progressing to soft unripe cheeses such as paneer, chèvre, ricotta, and feta. International in its scope, each subsequent chapter tackles different kinds of cheeses, the tricks to success, and examples and recipes for each.

    The chapter on unripe cheeses is followed by stretched curds, incorporating the brine bath to make mozzarella, asadero, provolone, and scamorza. Pressing and aging semi-hard cheese yield traditional Cheddar and variations, such as sage derby and goat Cheddar, plus Cantal, Monterey Jack, Cotswold, Caerphilly, and Caciotta. The process of washing curds to reduce the acidic level is the key creating cheeses like Colby, Gouda, and Edam, while washing rinds along with proper aging are the secrets to muenster, brick, raclette, Taleggio, and Tilsit. Using bacteria in cheese is key to making bloomy rinds, such as the triple-cream delights Camembert and Brie, and molded cheese, such as gorgonzola, Roquefort, and Stilton.

    Ideal for new cheese makers, the book begins with chapters explaining the science involved in the process as well as safety precautions, basic skills, and the equipment that is required to begin making cheese in the kitchen. A total of 75 recipes includes delicious options to incorporate homemade cheeses, such as feta in spanakopita, mascarpone in tiramisu, mozzarella in polenta pizza, and chicken á la gorgonzola.

    As the author emphasizes the importance of record keeping (so you can repeat your successes and not your "oopses"), the book concludes with a sample cheese diary so the cheese maker can account for timing, pressure, temperatures, and so forth. Finally, there is a very useful 5-page glossary of terms, a resource section for cheese-making supplies and websites, and a detailed 7-page index.

    ISBN
    9781935484301
    By
    Dawson, Cole
    Publisher
    CompanionHouse Books
    Item Condition
    Used, Very Good
    About This Product
    Clean, unmarked copy with some edge wear. Good binding. Dust jacket included if issued with one. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.
    Item SKU
    1100365
    Location
    A
    The Neapolitan Recipe Collection: Cuoco Napoletano
    $16.67
    Description
    The fields of cookery and medieval food have recently drawn the attention of those interested in a panoramic picture of aristocratic and bourgeois social life in the late Middle Ages. In the fifteenth century, wealthy courts in the Italian peninsula led all of Europe in gastronomical achievement. The professional cooks in palaces such as those of the Este, Medici, and Borgia families were the most advanced masters of their craft, and some of them bequeathed a record of their practice in manuscript collections of recipes.
    Outstanding among these early cookbooks is the one written by an anonymous master cook in Naples toward the end of the century. In its 220 recipes, we can trace not only the Italian culinary practice of the day but also the very refined taste brought by the Catalan royal family when they ruled Naples. This edition--with its introduction touching on the nature of cookery in the Neapolitano Collection, and its commentary on the individual recipes and its English translation of those recipes--will give the reader a glimpse into the rich fare available to occupants and guests of one of the greatest houses of late medieval Italy.
    The Neapolitan Recipe Collection offers a particularly delicious slice of the primary documentation necessary for understanding the nature of medieval society and one of its most important aspects.
    Terence Scully is Professor Emeritus of French, Wilfrid Laurier University, and the author, with D. Eleanor Scully, of Early French Cookery, also published by the University of Michigan Press.
    ISBN
    9780472109722
    By
    Scully, Terence Peter
    Publisher
    University of Michigan Press
    Item Condition
    Used, Very Good
    About This Product
    Clean, unmarked copy with some edge wear. Good binding. Dust jacket included if issued with one. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.
    Item SKU
    707427
    Location
    B
    The Complete Greek Cookbook: The Best from Three Thousand Years of Greek Cooking
    $6.77
    ISBN
    9780517128787
    By
    Rh Value Publishing
    Publisher
    Avenel Books
    Item Condition
    Used, Good
    About This Product
    Moderate edge wear. Binding good. May have marking in text. Dust jacket included if issued with one. We sometimes source from libraries. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.
    Item SKU
    1108032
    Location
    F
    Gluten-Free in Five Minutes: 123 Rapid Recipes for Breads, Rolls, Cakes, Muffins, and More
    $5.08
    Description
    Gluten-free cooking doesn't mean that you have to spend hours in the kitchen laboring over intricate recipes and multi-flour blends. For two decades, Roben Ryberg has been on the cutting edge of food science. Now she has developed breakthrough--and breakneck--recipes for successful five-minute gluten-free baking, using just a few ingredients and common kitchen appliances.

    Gluten-Free in Five Minutes features 125 original recipes for single and double servings of rolls, cakes, tortillas, and more. Whether you are going gluten-free in your college dorm, at the neighborhood barbecue, or are simply in the mood for a piece of cake, this innovative cookbook presents the quick and easy side of eating well.

    ISBN
    9780738214627
    By
    Ryberg, Roben
    Publisher
    Da Capo Lifelong Books
    Item Condition
    Used, Very Good
    About This Product
    Clean, unmarked copy with some edge wear. Good binding. Dust jacket included if issued with one. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.
    Item SKU
    1103350
    Location
    L
    The Pink Whisk Guide to Bread Making: Brilliant Baking Step-by-Step (Pink Whisk Guides)
    $7.54
    Description

    You can't beat the satisfaction of baking (and eating) your own loaf, or the delicious aroma it creates as it bakes min your oven. Bread making isn't a labour-intensive process but you do need a bit of time and some forward planning. Follow the step-by-step instructions in the recipes and you'll soon be on your way to a fantastic loaf. It doesn't have to be perfect - it's homemade after all - and that's why you'll be so proud of it. Like any type of baking, bread making can be full of pitfalls, but if you follow the step by step recipes then you can avoid them. It's worthwhile investing time in understanding what makes a good loaf - and that generally means learning by mistakes! Read through the techniques and troubleshooting sections for lots of tips before you get going. This book is full of bread recipes for loaves of all shapes, to suit all tastes, but it isn't just about the recipes: it's about making all of your bread making even better than before. Ruth Clemens, finalist on The Great British Bake Off, has crammed in as many tips and tricks as possible, plus explanations of why you should do a certain something at a specific stage - the sort of thing that's missed out of most recipe methods. You'll then be able to apply these techniques to all of your bread making - and you'll be turning out delicious homemade loaves in next to no time. The recipes are in three sections by method; straightforward doughs in Brilliant Basics, doughs made using a pre-ferment in Perfect Pre-ferments, and recipes that have slightly different methods in Further Favourites. Some of the 30 recipes include Crusty Cobb, Ciabatta with Olive Oil, Chocolate and Hazlenut Wheel, Teacakes, Danish Pastry and Savoury Bagels. There are breads for every occasion, each with its own variation to show you how things can be mixed up a little bit to create something different.

    ISBN
    9781446303269
    By
    Clemens, Ruth
    Publisher
    David & Charles
    Item Condition
    Used, Very Good
    About This Product
    Clean, unmarked copy with some edge wear. Good binding. Dust jacket included if issued with one. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.
    Item SKU
    1100142
    Location
    C
    P. Allen Smith's Seasonal Recipes from the Garden: A Garden Home Cookbook
    $5.84
    Description

    In his cookbook debut, P. Allen Smith, America's best-known gardener and garden designer, celebrates the bounty of each season with recipes of flavorful fruits, vegetables, and herbs at their garden-fresh best.

    P. Allen Smith's Seasonal Recipes from the Garden features 120 recipes: 30 for each season. These are dishes that everyone loves to eat. Taking delicious advantage of ingredients as accessible as bell peppers and carrots and as beloved as fresh peaches and tomatoes, the recipes are Allen's favorites, most from his own kitchen and some adapted from family and friends. They are perfect for those who garden as well as anyone who simply enjoys fresh food. They include:

    SPRING: Chilled Pea Soup with Bacon and Whipped Cream; Grilled Salmon Sandwich with Lemon-Dill Mayo; Salad of Asparagus, Edamame, Arugula, and Cheese; Radish Top Pasta; Speckled Strawberry Ice Cream

    SUMMER: Savory Grit Cakes with Oven-Smoked Tomatoes; Zucchini and Lemon Salad; Aunt Martha's Corn Pudding; Rosemary-Garlic Smoked Pork Tenderloin; Peach Moon Tart

    FALL: Parmesan Pecan Crisps; Roasted Red Pepper Soup; Citrus-Glazed Turkey Breast; Goat Cheese and Leek Tart; Allen's Favorite Sweet Potato Pie

    WINTER: Cranberry Spice Cocktail; Slow-Cooker Lamb Stew; Savory Rosemary Butternut Squash; Tiny Orange Muffins; Old-Fashioned Blackberry Jam Cake

    The recipes, many of which are Southern-inflected, include delightful personal stories, full of Allen's much-loved wit and charm. All-American Blueberry Muffins evoke memories of him and his siblings roaming the woods searching for wild berries; Lady Peas with Red Tomato Relish reminds him of shelling peas with Ma Smith in his grandparents' kitchen after supper; and Blue Cheese and Onion Cornbread conjures up the great sweet-versus-unsweet Southern cornbread debate.

    Allen offers cooking tips as well as advice on selecting fresh vegetables. There is also a how-to guide with basic gardening suggestions for growing the best varieties of produce. If you are new to gardening edibles, you'll learn that you should consider starting with zucchini (the most "overachieving" of vegetables) and herbs (a windowsill gives you all the space you need).

    So, as Allen says of gardening and eating, those well-matched passions, "Dig in!"

    ISBN
    9780307351081
    By
    Smith, P Allen
    Publisher
    Clarkson Potter
    Item Condition
    Used, Good
    About This Product
    Moderate edge wear. Binding good. May have marking in text. Dust jacket included if issued with one. We sometimes source from libraries. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders.
    Item SKU
    707225
    Location
    A