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  • Random House Frida's Fiestas: Recipes from Frida Kahlo-16 ounces, 1x1x1
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    Random House Frida's Fiestas: Recipes from Frida Kahlo-16 ounces, 1x1x1
    In the tradition of the best-selling Monet's Table, Frida's Fiestas is a personal account in words and pictures of many important and happy events in the life of Mexican artist Frida Kahlo, and a scrapbook, assembled by her stepdaughter, of recipes for more than 100 dishes that Frida served to family and friends with her characteristic enthusiasm for all the pleasures of life. Full-color photographs. Book Details: Format: Hardcover. Pages: 224.
  • Random House Smokin' with Myron Mixon: Recipes Made Simple-16 ounces, 1x1x1
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    Random House Smokin' with Myron Mixon: Recipes Made Simple-16 ounces, 1x1x1
    The secret to the best barbecue from the man who barbecues the best: Keep it simple! In the world of competitive barbecue, nobody's won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father's side. He grew up to expand his parent's sauce business, Jack's Old South, and in the process became the leader of the winningest team in competitive barbecue. It's Mixon's combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC's BBQ Pitmasters. Now, for the first time, Mixon's stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don't do it! Mixon will show you how you can apply his "keep it simple" mantra in your own backyard. He'll take you to the front lines of barbecue and teach you how to turn out 'cue like a seasoned pro. You'll learn to cook like Mixon does when he's on the road competing and when he's at home, with great tips on the basics, from choosing the right wood to getting the best smoker or grill. the formulas for the marinades, rubs, injections, and sauces you'll need. the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon's famous Cupcake Chicken Mixon shares more than 75 of his award-winning recipes"including one for the most sinful burger you’ll ever eat"and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin’ with Myron Mixon will fire you up for a tasty time. Book Details: Format: Paperback. Pages: 192.
  • Random House Giada's Kitchen: New Italian Favorites-16 ounces, 1x1x1
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    Random House Giada's Kitchen: New Italian Favorites-16 ounces, 1x1x1
    Giada's Kitchen, New Italian Favorites By Giada De Laurentiis"SheÆs taught us every facet of Italian cookingufrom traditional and regional to seasonal and contemporary. She even made us fall in love with pasta again by opening us up to lighter, healthier. Book Details: Format: Hardcover. Pages: 240.
  • Random House The Babbo Cookbook-16 ounces, 1x1x1
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    Random House The Babbo Cookbook-16 ounces, 1x1x1
    Some of the most inspired (and acclaimed) Italian food in the country is served at Babbo Ristorante e Enoteca, Mario Batali's flagship restaurant in the heart of New York City's Greenwich Village. Diners in this converted town house have come to expect innovative flavors and artful presentations that make the most of seasonal, local, and artisanal ingredients"all with a sensibility that is distinctly Italian. Now home cooks can re-create these showstopping dishes, just as they are served at the restaurant, to win raves of their own. The Babbo Cookbook is Mario's biggest yet, filled with 150 recipes that have redefined contemporary Italian cooking. Here for the first time he shares such signature dishes as Mint Love Letters with Spicy Lamb Sausage and Beef Cheek Ravioli, all showcasing his unparalleled ability to reinterpret the Italian culinary tradition in a completely original way. Recipes for dozens of Babbo's renowned antipasti, many based on fresh seasonal produce, are followed by an alluring collection of pastas; fish, fowl, and meat entrees; and a selection of Babbo's irresistible dessert offerings. From Grilled Pork Chops with Peaches and Balsamic Vinegar to Spicy Lamb Tartare with Mint Crostini and a Quail Egg and Wild Striped Bass with Charred Leeks and Squid Vinaigrette, The Babbo Cookbook is filled with vibrant, complex flavors that belie their straightforward preparations.Even classic recipes like Bollito Misto and Pappardelle Bolognese come alive again in bright new renditions that delight the palate. Also included are notes on the unique touches that make a meal at Babbo such a singular dining experience, from suggestions on wine service to recipes for “predesserts” that smooth the transition from savory to sweet"all representing the distinctive brand of Italian hospitality that has become the Batali trademark. The Babbo Cookbook is that rarity in the world of restaurant cookbooks: a collection of accessible, appetizing recipes that brings the spirit of a remarkable restaurant into the home kitchen without losing an iota of tantalizing flavor in the translation. Book Details: Format: Hardcover. Pages: 336.
  • Random House Classic Sourdough Revised: A Home Baker's Handbook-16 ounces, 1x1x1
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    Random House Classic Sourdough Revised: A Home Baker's Handbook-16 ounces, 1x1x1
    Sourdough: The Gold Standard of Bread. More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you'll find no better guides than renowned sourdough authorities Ed and Jean Wood. In this updated edition of Classic Sourdoughs, the Woods reveal their newly discovered secret to crafting the perfect loaf: by introducing a unique culture-proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before. The reward? Fresh, hot sourdough emerging from the oven just the way you like it"every time. Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, Prarie Flax Bread, and Malt Beer Bread, along with new no-knead versions of classics like White French Bread. They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines. Steeped in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be. So join the sourdough renaissance and bring these time-honored traditions into your own kitchen. Book Details: Format: Paperback. Pages: 192.
  • Random House Mastering the Art of French Cooking (2 Volume Set)-16 ounces, 1x1x1
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    Random House Mastering the Art of French Cooking (2 Volume Set)-16 ounces, 1x1x1
    Julia Child's Kitchen is back at the Smithsonian"just in time for festivities celebrating her 100th birthday (August 15th). Later this fall her iconic kitchen will be part of a new exhibit Food: Transforming the American Table 1950 to 2000 at our National Museum of American History. The exhibit's rich and varied collections of artifacts, documents, photographs and films will highlight the revolutionary changes in our culinary landscape"from fast-food convenience, to the cooking equipment we use, to the adoption of ethnic cuisines. We invite you to sample the artisan cook- and serve-ware selections inspired by this exhibit. Functional art was never more appetizing. Book Details: Format: Hardcover.
  • Random House Rao's Cookbook: 100+ Years of Italian Home Cooking
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    Random House Rao's Cookbook: 100+ Years of Italian Home Cooking
    Rao's, the hundred-year-old restaurant with a mere ten tables tucked in a corner of East Harlem in what was once a legendary Italian neighborhood, is one of the most sought-after restaurants in all of Manhattan. Its tables are booked months in advance by regulars who go to enjoy what The New York Times calls its "exquisitely simple Italian cooking" from traditional recipes,many as old as Rao's itself. You may not get a table at Rao's, but now with this book you can prepare the best Italian home-style food in theworld in your own kitchen. Here for the first time are recipes for all of Rao's fabulous classics--its famous marinara sauce, seafood salad, roasted peppers with pine nuts and raisins, baked clams, lemon chicken, chicken scarpariello, and on and on.The recipes are accompanied by photographs that re-create Rao's magic and testimonials from loyal Rao's fans--from Woody Allen to Beverly Sills. Here too is a brief history of the restaurant by Nicholas Pileggi and a Preface by Dick Schaap. Both will convince you that what you have in your hands is a national treasure, a piece of history, and a collection of the best Italian American recipes you will ever find. Format: Hardcover. Pages: 182.
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