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  • Inside the Test Kitchen: 120 New Recipes, Perfected
    Inside the Test Kitchen: 120 New Recipes, Perfected
    Tyler Florence does updated comfort food like no one else, but comfort food has never been updated like this. Join him as he perfects, simplifies, and totally re-invents your favorite dishes in surprising, spectacular ways. Have you ever wondered which cheese, exactly, will make the stretchiest, cheesiest mac and cheese? Or if you can make Hollandaise sauce without fear, a double boiler or even a whisk? Or if, instead of having to choose between onion rings or French fries, you can make onion rings crusted with French fries? Tyler Florence has. These are the kinds of questions he obsesses over when he thinks about how to make cooking both easier and more exciting. For years, while shuttling between his restaurants and TV shoots, Tyler’s kept a notebook of ideas to push his own recipes out of their comfort zone. Now, for the first time in his career, he’s established a culinary lab where he can dive deep into the hows, whys, and why-nots of his cooking. He brings you Inside the Test Kitchen to see his experiments, the victories and the failures, and of course, the delicious, foolproof, and surprising recipes that come out of it. Go from tricks to make basics brilliant—like saucing Double-Creamed Spinach with pureed spinach, or using boiling-hot brine to make a Super-Crisp Roast Chicken— to simpler ways to make the classics, like a nearly no-stir Time Saver Risotto and a Three-Minute Hollandaise, to pure reinvention, like Fronion Rings and almost-instant Modern Burger Buns. Through these 120 recipes, Tyler invites you to question culinary sacred cows, push your skills to the next level, and make food more delicious than you would have thought possible. Publisher: Clarkson Potter. Hardcover: 256 pages. Language: English.
  • Grilled Cheese: Traditional and Inspired Recipes for the Ultimate Toasted Sandwich
    Grilled Cheese: Traditional and Inspired Recipes for the Ultimate Toasted Sandwich
    Crisp toasted bread, gooey melted cheese and flavorsome relishes and pickles—this book gives the humble hot cheese sandwich the ultimate makeover. If you’re looking for tempting recipes that are guaranteed to make your toastie the one with the mostie, then look no further. Perfect this all-time favorite hot sandwich with the best-ever recipe for Classic Grilled Cheese, as well as exciting variations. Just one buttery bite oozing with molten cheese will take you back to your childhood. Serve up hearty yet simple options such as the Montgomery Cheddar with Red Onion Chutney, Gruyère with Leek, and Smoked Provolone with Black Olives. Get the best out of your grilled cheese with the finest international flavors the world has to offer. Try the classic Croque Monsieur or Manchego with Chorizo and Padron Peppers. Fancy your grilled cheese down and "dirty"? Try Swiss Cheese with Chili or Hot Dog with Sauerkraut and Mustard. Or bathe your grilled cheese in luxury with gourmet recipes such as Tartiflette (Reblochon and potato gratin with bacon) or Ricotta with Roasted Butternut Squash and Sage. Crunchy, golden, gooey and satisfying, Grilled Cheese will keep you warm all winter. Publisher: Ryland Peters & Small. Hardcover: 64 pages. Language: English. Dimensions: 7.8" x 7.7" x 0.5"
  • Craig Claiborne Cookbook Collection - Set of 5
    Craig Claiborne Cookbook Collection - Set of 5
    A collection of five Craig Claiborne cookbooks by various publishers during 1969-1980. The set includes various editions, all with dust jackets with the exception of "The New York Times Cook Book". The set includes: "Craig Claiborne's Gourmet Diet", "The New York Times Natural Foods Cookbook", "The New York Times 60-Minute Gourmet", "Craig Claiborne's Favorites", and :The New York Times Cook Book".
  • Plenty More
    Plenty More
    The much-anticipated follow-up to Plenty , this new volume from London chef and food writer Yotam Ottolenghi includes more than 150 vegetarian recipes based on seasonality and innovative flavor combinations. With inspiration from the diverse food culture of London and Ottolenghi’s own Mediterranean background, Plenty More ’s recipes and vibrant accompanying photos are an essential for meat-eaters and vegetarians alike. 352 pages. Hardcover. Ten Speed Press. 11”H, 7.3”W, 1.5”D.
  • Patterned Recipe Page Markers
    Patterned Recipe Page Markers
    Patterned recipe page markers from the Kitchen and Dining collection. Keep on top of all your favourite recipes with these handy page markers made from birch wood. Features: 8 x patterned wooden markers. Packaging made in UK from recycled paperboard. Composition: Birch wood.
  • Nutella: The 30 Best Recipes By Ferrero
    Nutella: The 30 Best Recipes By Ferrero
    It's true: You can do more with Nutella than just inhale it directly out of the jar with a spoon! From macaroons to cheesecakes, this jar-shaped hardcover cookbook will help you discover new ways of using, cooking and enjoying Nutella with 30 delicious recipes. Includes easy-to-follow instructions for Nutella and banana tartlettes, Nutella charlotte, mousse, truffles and even mango egg rolls! Published by Jacqui Small LLP.
  • Nordstrom Family Table Cookbook
    Nordstrom Family Table Cookbook
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    Nordstrom Family Table Cookbook invites you on a heartwarming journey of taste and flavor. Corporate Chef Michael Northern, along with Chefs and team members from Nordstrom’s restaurants present more than 100 recipes to inspire meals shared with friends and family. Brand: Chronicle Books. Style Name: Nordstrom Family Table Cookbook. Style Number: 639656.
  • Chronicle Books Roots: The Definitive Compendium w/ 225+ Recipes
    Chronicle Books Roots: The Definitive Compendium w/ 225+ Recipes
    From the author of more than 14 cookbooks comes this comprehensive guide and collection of recipes using root vegetables. Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes). The best part? More than 225 recipes--salads, soups, side dishes, main courses, drinks, and desserts--that bring out the earthy goodness of each and every one of these intriguing vegetables. From Andean tubers and burdock to yams and yuca, this essential culinary encyclopedia lets dedicated home cooks achieve a new level of taste and sophistication in their everyday cooking. Format: Hardcover. Pages: 432 pages.
  • Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication by Jean-Georges Vongerichten & Mark Bittman
    Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication by Jean-Georges Vongerichten & Mark Bittman
    A four-star chef and a culinary minimalist join forces for "Simple to Spectacular". Each basic recipe and four increasingly sophisticated variations enable cooks of all levels of expertise to shine. Vongerichten's Manhattan restaurants include abcKitchen, Vong, Jo Jo, The Mercer Kitchen, and Jean Georges. Mark Bittman is author of How to Cook Everything and the New York Times's hugely popular column "The Minimalist."
  • Forever 21 The Hip Hop Cookbook Four Elements Cooking by Cutmaster GB
    Forever 21 The Hip Hop Cookbook Four Elements Cooking by Cutmaster GB
    Books Add some major flavor pun intended to your meal prep routine with this cookbook. With a collection of recipes and more from artists representing four elements of Hip Hop (MCing breaking graffiti writing and DJing) cooking has never been cooler. Not available for instore returns . Hardcover. 112 pages. 7.75" width x 10.5" height.
  • The Homegrown Paleo Cookbook
    The Homegrown Paleo Cookbook
    From nutritionist Dana Rodgers, this volume pairs over 100 seasonal, Paleo recipes with tips for raising your own food and how-to guides for crafts and entertaining. Each dish focuses on a healthy and active lifestyle supported by gluten-free, farm-to-table eating. 432 pages. Hardcover. Victory Belt Publishing. 10”H, 8”W, 1.3”D.
  • Breakfast and Brunch Cookbooks - Set of 5
    Breakfast and Brunch Cookbooks - Set of 5
    A collection of five breakfast cookbooks by various authors and publishers during 1968-1988. The se includes: The Crepe Cookbook, The Breakfast Cookbook, The Ultimate Breakfast Cookbook, Breakfast & Brunch Book, and Ten Late Breakfasts.
  • Sweet Paul, Issue 20
    Sweet Paul, Issue 20
    Curated by food stylist and editor Paul Lowe, this quarterly magazine features delectable recipes, inventive crafts, and seasonal entertaining tips accented by stunning photography. The Spring 2015 issue celebrates the magazine’s fifth anniversary with artful Easter eggs, cocktails and cakes, a trip to Hudson, NY, and cover art from Ellen Hoverkamp. 144 pages. Paperback. Sweet Paul. 11”H, 8”W, 0.5”D.
  • Italian Cookbook Collection - Set of 6
    Italian Cookbook Collection - Set of 6
    A set of six green Italian cookbooks by various authors and publishers from 1967-1981. The set includes: Leone's Italian Cookbook, The Classic Cuisine of the Italian Jews, The Sebastiani Family Cookbook (signed by author), Italian Cooking, Italian Cooking for Pleasure, and Italian Regional Cooking.
  • The Craft Beer Cookbook By Jacquelyn Dodd
    The Craft Beer Cookbook By Jacquelyn Dodd
    From IPAs and Bocks to Pilsners and Porters, this paperback is filled with 100 artisanal recipes for cooking with beer! From tender pork chops marinated in a bold and citrusy IPA to apple fritters drizzled with an amber ale caramel sauce, each recipe transforms everyday dishes into top-shelf entrees. Complete with dozens of full-color photos plus easy-to-follow instructions that'll inspire you to bring beer into every meal. Published by Adams Media.
  • 1971 Dinah Shore Cookbook
    1971 Dinah Shore Cookbook
    Described as "Dinah Shore's Personal Cookbook. Dinah tells exactly how she prepares over 200 of her favorite recipes in her kitchen." This vintage cookbook includes recipes from her family, friends, travels, famous restaurants and TV show. It is a 1st Edition, printed by Doubleday in 1971. Overall it's in very good condition, with some minor tears along the top edges, and some fading on the end cover pages.
  • Chronicle Books Cooking Slow: Recipes to Slow Down & Cook More-16 ounces, 1x1x1
    Chronicle Books Cooking Slow: Recipes to Slow Down & Cook More-16 ounces, 1x1x1
    This tantalizing book celebrates the art of cooking slowly with time-honored methods that yield tender, delicious meals with little hands-on cooking time. More than 80 recipes cover everything from slow-simmered soups and stews to hearty braised meats and a lemon cheesecake that cures to a creamy custard in a warm oven overnight. A chapter devoted to the sous vide technique will tempt the technophiles, while the slow-grilling section is a revelation for those who man the grill every weekend. Brought to life with 36 enticing photographs by award-winning photographer Alan Benson, this valuable package sells the dream of cooking and living well and is a must-have for dedicated home cooks. Book Details: Format: Hardcover. Pages: 224.
  • Thames and Hudson Edible Selby
    Thames and Hudson Edible Selby
    These familiar with Todd Selby of theselby.com fame will know the photographer has a knack for getting inside the homes of the most inspirational creative people around the globe like no other. He's been making his way through the fashion, design and art industry for some time now, and this latest publication sees him delving into the world of cuisine. The Edible Selby is a cookbook like no other, combining recipes and food photography as he focuses his lens on the kitchens, gardens, homes, and restaurants of more than 40 of the most creative and dynamic figures working in the culinary world today. Please note that all book sales are final
  • 1990 "The Dinah Shore American Kitchen" Cookbook
    1990 "The Dinah Shore American Kitchen" Cookbook
    "Homestyle Cooking with Flair" is the subtitle of the 3rd and final cookbook by the popular TV personality Dinah Shore. It includes over 300 recipes and olor photos by "America's best-loved cooking enthusiast." This 1st Edition hardcover was printed by Doubleday, and is in excellent condition with some minor fading and tears at the edges.
  • Clarkson Potter Giada's Family Dinners
    Clarkson Potter Giada's Family Dinners
    In her New York Times bestseller Everyday Italian, Giada De Laurentiis introduced us to the simple, fresh flavors of her native Italian cuisine. Now, America's favorite Italian cook is back with a new batch of simple, delicious recipes geared toward family meals—Italian style. These unpretentious and delicious meals are at the center of some of Giada's warmest memories of sitting around the table with her family, passing bowls of wonderful food, and laughing over old times. Recipes for soups like Escarole and Bean and hearty sandwiches such as the classic Italian Muffuletta make casual, easy suppers, while one-pot dinners like Giada's Chicken Vesuvio and Veal Stew with Cipollini Onions are just as simple but elegant enough for company. You'll also find recipes for holiday favorites you'll be tempted to make all year round, including Easter Pie, Turkey and Ciabatta Stuffing with Chestnuts and Pancetta, and Panettone Bread Pudding with Amaretto Sauce. Giada's Family Dinners celebrates the fun of family meals with photographs of Giada's real-life family and friends as well as the wonderful dishes she shares with them in her kitchen. Suggested menus help you put together a family-style meal for any occasion, from informal to festive. The heart of Italian cooking is the home, and Giada's Family Dinners—full of fantastic recipes that require a minimum of fuss to prepare—invites you to treat everyone like a member of the family. Nothing is more important than family. Bring yours to the table with Giada's unpretentious, authentic, down-home Italian cooking! Format: Hardcover. Pages: 256.
  • Clarkson Potter The New Portuguese Table: Exciting Flavors
    Clarkson Potter The New Portuguese Table: Exciting Flavors
    Nestled between the Atlantic Ocean and Spain, Portugal is today's hot-spot vacation destination, and world travelers are enthralled by the unique yet familiar cuisine of this country. The New Portuguese Table takes you on a culinary journey into the soul of this fascinating nation and looks at its 11 surprisingly different historical regions, as well as the island of Madeira and the Azores, and their food culture, typical dishes, and wines. This book also showcases Portugal's pantry of go-to ingredients, such as smoked sausages, peppers, cilantro, seafood, olive oil, garlic, beans, tomatoes, and bay leaves—all beloved by Americans and now combined in innovative ways. In The New Portuguese Table, David Leite provides a contemporary look at the flavorful food of this gastronomic region, sharing both the beloved classics he remembers from cooking at his grandmother's side, such as Slowly Simmered White Beans and Sausage, as well as modern dishes defining the country today, like Olive Oil-Poached Fresh Cod with Roasted Tomato Sauce. With full-color photographs throughout and a contemporary perspective, The New Portuguese Table is thehandbook to the exciting cuisine of Portugal. Format: Hardcover. Pages: 256.
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