Price: $16.06

A winning combination of healthy eating and convenience. Here's an ideal combination: a tasty meal, nutrition for good health, and the convenience of... more »

A winning combination of healthy eating and convenience. Here's an ideal combination: a tasty meal, nutrition for good health, and the convenience of a slow cooker. The Healthy Slow Cooker offers more than 100 delicious, nourishing recipes that are healthy and contain key nutritional, health and wellness information. Along with a complete nutrient analysis, each recipe will feature: An icon denotes vegan friendly recipes Mindful morsels that highlight particular nutritional elements Natural Wonders that provide an a overview of a dish's healthful benefits For example, Indian-Style Chicken with Puréed Spinach provides 400 of the daily requirement of Vitamin K, and cumin in the recipe improves digestion. Here's a small sampling of the tantalizing array of recipes: Creamy Polenta with Corn and Chilies Moroccan-Style Lamb with Apricots and Raisins Ribs 'n' Greens with Wheatberries Winter Vegetable Casserole Cranberry Pear Brown Betty Indian Banana Pudding For diabetics, the book features a separate section of useful advice and nutrition guidelines.

Price: $12.56

Ray Lampe is a crusader for the barbecue lifestyle and he's encouraging people in the snow-belt to shovel out the grill and smoker in winter while hig... more »

Ray Lampe is a crusader for the barbecue lifestyle and he's encouraging people in the snow-belt to shovel out the grill and smoker in winter while high fivin' his sun-belt fans. Dr. BBQ's new book is a twelve month celebration as Ray considers seasonal cuisine, tells readers how to be a wintertime barbecue chef and talks about how to celebrate a family event barbecue style. With over 200 recipes, Ray's menus center around holidays like Thanksgiving and Christmas as well as Groundhog Day (a cold climate menu if he sees his shadow, a tropical one if she doesn't), the opening of the Daytona 500, Elvis' Birthday, and more. It's another finger lickin' book hot off the grill from the king of 'cue, Dr. BBQ. Groundhog Day (if he sees his shadow) Grilled Rabbit Grilled Corn Soup Teriyaki Vegetables on the Grill Apple Crisp with Raisins and Vanilla Yogurt Topping Groundhog Day (if he doesn't see his shadow) Jerk-Smoked Rabbit Grilled Brie Quesadillas with Que-ribbean Salsa Grilled Summer Squash with Lemon Garlic Marinade Rummy Bananas with Nutmeg Whipped Cream

Price: $22.04

Drawing on the cold-weather culinary traditions of countries around the world, Jill Norman serves up 150 hearty seasonal dishes to counter winter's ch... more »

Drawing on the cold-weather culinary traditions of countries around the world, Jill Norman serves up 150 hearty seasonal dishes to counter winter's chill. Many books have been written about the glories of spring and summer foods, but the produce of late autumn and winter is seldom welcomed with such enthusiasm. Yet there is much to arouse the palate in the cold months. In Winter Food, Jill Norman focuses on making the best use of the season's rich store of ingredients. Drawing on the winter traditions of northern China and Japan, the high Andes, the northern states of America, the plateaus of Turkey and Spain, and the mountain villages of northern Italy, as well as Scandinavia, Russia, and Britain, she provides us with a marvelous array of dishes for enjoying with family and friends. The bounty includes Bucatini with Cauliflower, Raisins, and Pine Numbs; Catalonian Fish Stew; Spiced Lamb Shanks; and Sweet Potato Pie. Jill Norman is the award-winning author of books that include The Cook's Book and Herbs and Spices: The Cook's Reference.

Price: $11.16

Whether as an appetizer or a main course, salad has never been more popular. Illustrating how much more there is to salad than a few leaves on a plat... more »

Whether as an appetizer or a main course, salad has never been more popular. Illustrating how much more there is to salad than a few leaves on a plate, this is an extraordinary collection of salad recipes organized by type--tossed, green, garnished, warm, vegetable and fruit, potato, cole slaw, bean, rice, pasta, and grain. Among these irresistible classics and exciting innovations are Thai Beef Salad; Grilled Swordfish, Tangerine, and Jicama Salad; Tomato and Mozzarella Salad; and Quinoa Salad with Pine Nuts and Raisins. Also covered are a full range of salad dressings from the Basic Vinaigrette to the creamy Green Goddess Dressing. With a complete primer on the varieties of lettuce and a guide to creative serving suggestions, this latest addition to the wonderful All About... series upholds the traditions of excellence and ease of use that has made Joy of Cooking America's favorite cookbook for more than sixty years. Featuring more than 100 gorgeous, full-color photographs specially commissioned for this volume, this spectacular book brings salads and dressing to their full, bountiful best.

Price: $10.46

Acclaimed cookbook author Maria Robbins brings together two of the hottest trends in food today - vegetarian eating and one-dish meals. She shares 10... more »

Acclaimed cookbook author Maria Robbins brings together two of the hottest trends in food today - vegetarian eating and one-dish meals. She shares 100 meatless dishes to satisfy every palate. Using techniques and flavors of the world's best cuisines—including Creole, Chinese, Mexican, Italian and Moroccan—the recipes include: Buddha's Garden Stir-Fry, Quinoa Salad with Red and Yellow Peppers and Raisins, Black Bean Chili with Shittake Mushrooms, Spinach Pizza with Low Fat Cheese, Millet and Herb Stuffed Tomatoes, Egyptian Koshary, Whole Wheat Noodles with Butternut Squash and Toasted Seaweed and Japanese Grilled Eggplant.

Price: $12.98

2004 James Beard Award Nominee for Photography Pino Luongo, prolific and irrepressible restaurateur (Le Madri, Coco Pazzo, Tuscan Square, and Centoli... more »

2004 James Beard Award Nominee for Photography Pino Luongo, prolific and irrepressible restaurateur (Le Madri, Coco Pazzo, Tuscan Square, and Centolire) and author of A Tuscan in the Kitchen and Simply Tuscan, has written a highly personal, completely innovative take on the food of his native region. For more than two decades, Pino Luongo has been one of New York City’s most renowned restaurateurs. Inspired by the many culinary crosscurrents in this most cosmopolitan of cities, he has devised an original version of the food of Tuscany that draws on ingredients and inspiration from Italy, America, and even Asia. Grouping recipes by key ingredients (such as grains and legumes, mushrooms, spring vegetables, and fall vegetables) instead of by courses, he explains the Old-World “Il Classico” roots of his recipes, then takes them in exciting new directions with his own vibrant, New-World versions. In this brand new approach, the thick Florentine soup ribollita becomes a delectable filling for ravioli. Polenta replaces bread in pappa al pomodoro (tomato and bread soup). The farro grain finds a new role as the basis of a warm salad made of mushrooms and arugula. Shellfish is happily married with the usually vegetarian dish caponata. There are poultry (Rigatoni with Chicken and Pea Ragout with Prosciutto), pork (Pork Short Ribs, Tuscan Style), and meat dishes (Lemon and Oregano–Marinated Lamb Chops with Roasted Peppers) and for an unusual finish to the meal, he gives advice on serving cheese with unexpected accompaniments. A luscious selection of dolci includes desserts such as Chocolate Pudding with Cherry Sauce and Citrus Zest and Almond Biscotti. Occasionally Pino Luongo looks back to Tuscany’s glorious past for inspiration, as with the dessert dating from the Renaissance, Tagliatelle Torta with Apples and Raisins. Based on dishes served in Pino Luongo’s popular and acclaimed restaurants as well as recipes he has created at home through improvisation, La Mia Cucina Toscana will delight anyone interested in exploring something new from one of Tuscany’s favorite sons.

Price: $14.00

Greek food is simple, honest and unfussy. It has a healthy indifference to fashion and trends but a supreme ability to promote feelings of well-being... more »

Greek food is simple, honest and unfussy. It has a healthy indifference to fashion and trends but a supreme ability to promote feelings of well-being and conviviality. Even the most sophisticated world-traveled Greek approaches a village table laden with foods such as wild greens, spit-roasted lamb, and sweet cheese pies with relish and enthusiasm. Dining in Greece is an activity that stimulates all the senses; the food is colorful, pungent and fragrant, perfumed by the wonderful heady fragrances of fresh herbs and spices, and it is consumed with great gusto. Whether the meal is eaten at home or in a harbor-side taverna it is always accompanied by animated conversation and spirited appreciation of the food. In Flavors of Greece Rosemary Barron invites us to share these communal pleasures and to accompany her on her exploration of the Greek kitchen via the markets, full of shapes, colors and textures which excite the senses—glossy vegetables and lush juicy fruits, plump nuts, sacks of dried beans and pulses, sea-fresh fish, crumbly white cheeses and barrels of glistening black olives. You will find no haute cuisine in this book but much fine food. There are over 250 recipes; many are simple, based on good, fresh ingredients; many are highly flavored and aromatic; all taste even better when shared with friends. Here are regional and national specialties: mezes, little appetizers and dishes that in combination so often become a meal in themselves; fried cheeses, salted almonds, creamy tarama, capers, cucumber and yogurt; delicate lemon and egg broths, hearty winter bean soups; grilled meats and fish, casseroles, stuffed vegetables and pilafs, infused with the flavors of oregano, rosemary, cumin, garlic and cinnamon, nuts and raisins. The best way to appreciate the informal, seasonal food Greek cooking provides, is to try it for yourself, and in Rosemary Barron and her delightful collection of recipes there is no better guide.

Price: $11.86

Here is the most complete guide ever to the robust and soul-satisfying flavors of Cuba, both the traditional or classico foods and the exciting nuevo... more »

Here is the most complete guide ever to the robust and soul-satisfying flavors of Cuba, both the traditional or classico foods and the exciting nuevo dishes rapidly becoming so popular here and on the island. Caribbean food expert and long-time fan and proponent of Cuban cuisine in America, Joyce LaFray has included hundreds of recipes from home cooks and restaurants that reflect the vigorous and flavorful cooking of this tropical island. The pages of ¡Cuba Cocina! are fitted with the tantalizing scents of garlic, citantro, tomato, sweet peppers, and those ubiquitous favorites, black beans and rice.Distinctively delicious recipes include fresh red snapper served with a tangy citantro-lime sauce, a crab dish that incorporates crisp plantains and a mango vinaigrette, and a Creole stewed shrimp prepared in the style of the province of Santiago de Cuba. Alongside the traditional arroz con pollo, ropa vieja, pollo frito and roast suckling pig are recipes for nuevo-style roast turkey with black bean stuffing. ginger-sherried roast pork, and pork medallions with yuca and mojo.To accompany all these dishes are more than two dozen recipes for salsas, and great tropical fruit and vegetable offerings such as fluffy calbaza souffle and eggplant stuffed with ripe tomatoes, peppers, and raisins.On the more indulgent side there are dozens of island cocktails, with and without alcohol. and a sumptuous array of aaah-inspiring desserts: flan with rum sauce, mango-coconut cake, and acreamy custard called natilla. Cuban traditionalists will love the mamey sapote and mango ice cream. For those new to Cuban cooking. an exhaustive glossary covers the essential terms and ingredients. a shopping list offers Cuban names for major ingredients, and a detailed technique section discusses preparing uncommon fruits, vegetables, shellfish, and more,¡Cuba Cocina! means Cuba Cooks! and as this book so amply demonstrates, that activity is cause for celebration.