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|Instant Pot Mini Cookbook: The Complete Ketogenic Instant Pot Mini Cookbook – Quick, Healthy, and Foolproof Instant Pot Keto Recipes for Rapid Weight ... Time Using 3 Quart Models (Ketogenic Recipes)
Lowest new price: $7.99
List price: $7.99
Author: Sarah Orwell
Get healthy and save plenty of time with this Instant Pot Mini Cookbook!
By using these quick, healthy, and delicious instant pot mini recipes, you will realize that home-cooked meals do not have to be time-consuming or challenging.
This Instant Pot Mini Cookbook contains:
- Keto-friendly Recipes
- An Introduction to the Instant Pot Mini
- 14-Day Healthy Meal Plan
- Breakfast, Lunch, Dinner
- Appetizers and Snacks
- Meat & Poultry
- Soups & Stews
- Desserts and many more!
This book has tried and true recipes that are easy to whip up. Moreover, it will guide you through, the best way possible, to use your Instant Pot Mini in ways you never thought possible. It will put an end to your old and unsatisfactory routine! So, get a copy of Instant Pot Mini Cookbook today!
- Instant Pot Cookbook: 1000 Day Instant Pot Recipes Plan: 1000 Days Instant Pot Diet Cookbook:3 Years Pressure Cooker Recipes Plan:The Ultimate Instant Pot Recipes Challenge:A Pressure Cooker Cookbook
- Cooking with Your Instant Pot® Mini: 100 Quick & Easy Recipes for 3-Quart Models
- Mini Instant Pot Cookbook: Quick, Healthy and Delicious Instant Pot Mini Recipes for 3 Quart Models
- Aozita Silicone Egg Bites Molds for Instant Pot Accessories 3 Qt - Fits Instant Pot 3/5/6/8 Qt Pressure Cooker, Reusable Storage Container and Freezer Tray with Lid
- Genuine Instant Pot Ceramic Non-Stick Interior Coated Inner Cooking Pot - 3 Quart
- Instant Pot Duo Mini 3 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
- Genuine Instant Pot Stainless Steel Inner Cooking Pot - Mini 3 Quart
- The Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals
- The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for Your Electric Pressure Cooker
- Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
|Everyday Korean: Fresh, Modern Recipes for Home Cooks
Lowest new price: $19.45
Lowest used price: $9.95
List price: $29.95
Author: Kim Sunée
Accessible Korean cooking with a modern twist.
The backbone of Korean cuisine, jang, has a flavor not found anywhere else in the world. The cuisine’s combination of savory,sweet, salty, and spicy flavors makes it uniquely delicious, yet there are few resources for those who wish to enjoy it at home. Until now. These recipes, packed with Korean flavors and cooking techniques, will open the door for readers unfamiliar with the cuisine. Who can resist dishes such as:
- Traditional and Modern Bulgogi
- Kimchi-Bacon Mac and Cheese
- Silky Sweet Potato Noodles (Japchae)
- Plus kimchis, sauces, teas, sweets, soju cocktails, and more
Beautifully photographed, with tips for building a Korean pantry, drink pairings (from soju to microbrews), and menu ideas, Everyday Korean is the ultimate guide to one of the world’s most unique and delicious cuisines. 80 color photographs
|Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
Lowest new price: $9.96
Lowest used price: $3.57
List price: $17.95
Author: Fuchsia Dunlop
"Not just a smart memoir about cross-cultural eating but one of the most engaging books of any kind I've read in years." ―Celia Barbour, O, The Oprah Magazine After fifteen years spent exploring China and its food, Fuchsia Dunlop finds herself in an English kitchen, deciding whether to eat a caterpillar she has accidentally cooked in some home-grown vegetables. How can something she has eaten readily in China seem grotesque in England? The question lingers over this “autobiographical food-and-travel classic” (Publishers Weekly).
|Wok Cooking Made Easy: Delicious Meals in Minutes [Wok Cookbook, Over 60 Recipes] (Learn To Cook Series)
Lowest new price: $7.00
Lowest used price: $1.25
List price: $13.95
Author: Nongkran Daks
Brand: Nongkran Daks
Prepare delicious wok dishes from China, Thailand, India and all across Asia with this easy-to-follow wok cookbook.
Mention "wok cooking," and one immediately visualizes a huge wok flying above a mighty flame. One also thinks Asian "comfort food"—with accompanying images of wholesome and thoughtfully prepared meals, eaten together with family members in the comfort of the home.
Wok stir-frying is one of the best and quickest cooking methods out there. Because of the intense heat required, the food is cooked rapidly, and its taste and nutritional value are preserved. Plus, it's single-dish cooking at it's finest!
In Wok Cooking Made Easy, you'll find nutritious and easy-to-prepare Asian wok recipes compiled for a Western audience.
Favorite wok recipes include:
- Spinach with Garlic stir-fry
- Hot and Spicy Sichuan Tofu
- Sliced Fish with Mushrooms and Ginger
- Classic Sichuan Chicken with Dried Chilies
- Thai Fried Rice
- Five Spice Chicken.
All of the recipes in this cookbook are light, healthy and tasty, nor do they require specialized skills to prepare. May this cookbook bring endless cooking pleasure as you venture into the world of Asian cuisine.
- Aroma Housewares AEW-305 Electric Wok, Black
- Joyce Chen 33-2018, Burnished Bamboo Stir Fry Set, 3-Piece
- Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites
- The Everyday Wok Cookbook: Simple and Satisfying Recipes for the Most Versatile Pan in Your Kitchen
- The Healthy Wok Chinese Cookbook: Fresh Recipes to Sizzle, Steam, and Stir-Fry Restaurant Favorites at Home
- Stir Fry: Top 50 Best Stir Fry Recipes – The Quick, Easy, & Delicious Everyday Cookbook!
- Joyce Chen 21-9972, Classic Series Carbon Steel Wok Set, 4-Piece
- Joyce Chen 33-2029, Burnished Bamboo Utensil Set, 5-Piece
- Presto 5900 1500-Watt Stainless-Steel Electric Wok
- Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories
|K-Food: Korean Home Cooking and Street Food
Lowest new price: $7.00
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List price: $24.99
Author: Da-Hae West
There's a great buzz around Korean food right now, as more and more people experience the fantastic, robust flavors of both classic Korean cooking and the Ameri-Korean strand that has developed from it. There are no better authors than Da-Hae and Gareth West to introduce this flavorsome cuisine - Da-Hae uses her Korean background to explain the details of traditional recipes, and Gareth shows how Korean and Western flavors can be fused together to create really delicious combinations.
From a run-down on the basics of Korean cooking, including now readily available sauces, pastes and other ingredients, through chapters on kimchi and the etiquette of the famous Korean BBQ, to recipes for everything from the irresistible Bulgogi Burger and spicy, sticky spare ribs to Panjeon (seafood pancakes) and corn on the cob with kimchi butter, this book is packed with inventive, delicious recipes that will open your eyes to the delights of modern Korean food.
|My Rice Bowl: Korean Cooking Outside the Lines
Lowest new price: $21.00
Lowest used price: $14.20
List price: $35.00
Author: Rachel Yang
From James Beard Best Chef-nominee Rachel Yang, My Rice Bowl is a cookbook with 75 recipes based on her deeply comforting Korean fusion cuisine, inspired by cultures from around the world.
As co-owner of the popular Seattle restaurants, Joule, Trove, and Revel, and Portland's Revelry, chef Rachel Yang delights with her unique Korean fusion—think noodles, dumplings, pickles, pancakes, and barbecue. Along with her husband, Seif Chirchi, Yang serves food that exemplifies cross-cultural cooking at its most gratifying. In the cookbook you’ll find the restaurants’ kimchi recipe, of course, but there’s so much more—seaweed noodles with crab and crème fraîche, tahini-garlic grilled pork belly, fried cauliflower with miso bagna cauda, chipotle-spiked pad thai, Korean-taco pickles, and the ultimate Korean fried chicken (served with peanut brittle shards for extra crunch). There are rice bowls too—with everything from lamb curry to charred shiitake mushrooms—but this book goes way beyond bibimbap.
In many ways, the book, like Yang’s restaurants, is analogous to a rice bowl; underpinning everything is Yang’s strict childhood in Korea and the food memories it engrained in her. But on top you’ll taste a mosaic of flavors from across the globe, plus a dash of her culinary alma maters, Per Se and Alain Ducasse. This is the authentic, cutting-edge fusion food of a Korean immigrant who tried everything she could to become an American, but only became one when she realized that her culture—among many—is what makes America so delicious today.
|CHOCOLATE: The Consuming Passion
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Author: Sandra Boynton
Wait. Sandra Boynton wrote a book about CHOCOLATE? For grown-ups?
Oh YES! Boynton’s beloved classic returns, updated and redrawn by her for a whole new generation of chocophiles. In addition to her extensive new research, Boynton also nobly sourced and consumed untold quantities of great chocolate, with no thought for her own personal safety.
Lavishly illustrated and filled with useful facts and cheerful misinformation, CHOCOLATE: The Consuming Passion is the absolute ideal gift for every true chocolate obsessive. Discover the many faces of chocolate—milk chocolate, dark chocolate, boxed chocolates, pretend chocolate, and the wild new frontier of small-batch craft chocolate. Learn about chocolate’s complex effects on the body, the psyche, and the soul. Prepare select simple recipes, such as “Hippo Pot de Mousse.” Learn how to grow your own chocolate, assuming you don’t mind relocating to within 15º of the Equator. There’s even a handy guide to saying “Excuse me, where is the nearest chocolate?” in eleven languages, including Klingon. (Nook-dock YOOCH dah-PULL?) Boldly go.
|Mastering the Art of Chinese Cooking
Lowest new price: $25.15
Lowest used price: $9.39
List price: $50.00
Author: Eileen Yin-Fei Lo
Brand: Chronicle Books
This new masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo's decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine. With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine utterly accessible. Stunning color photography reveals the treasures of old and new China, from the zigzagging alleys of historical Guangzhou to the bustle of city centers and faraway Chinatowns, as well as wonderful ingredients and gorgeous finished dishes. Step-by-step brush drawings illustrate Chinese cooking techniques. This lavish volume takes its place as the Chinese cookbook of choice in the cook's library.
|The Last Chinese Chef: A Novel
Lowest new price: $3.08
Lowest used price: $1.25
List price: $13.95
Author: Nicole Mones
Brand: Mones, Nicole
This alluring novel of friendship, love, and cuisine brings the best-selling author of Lost in Translation and A Cup of Light to one of the great Chinese subjects: food. As in her previous novels, Mones’s captivating story also brings into focus a changing China -- this time the hidden world of high culinary culture.
When Maggie McElroy, a widowed American food writer, learns of a Chinese paternity claim against her late husband’s estate, she has to go immediately to Beijing. She asks her magazine for time off, but her editor counters with an assignment: to profile the rising culinary star Sam Liang.
In China Maggie unties the knots of her husband’s past, finding out more than she expected about him and about herself. With Sam as her guide, she is also drawn deep into a world of food rooted in centuries of history and philosophy. To her surprise she begins to be transformed by the cuisine, by Sam’s family -- a querulous but loving pack of cooks and diners -- and most of all by Sam himself. The Last Chinese Chef is the exhilarating story of a woman regaining her soul in the most unexpected of places.
Nicole Mones has mined the endless riches of China once again in The Last Chinese Chef. This time she hits the trifecta: the personal stories of Sam and Maggie, the history and lore of Chinese cuisine, and an inside look at cultural dislocation. Maggie McElroy is a widowed American food writer who is suddenly confronted with a paternity claim against her late husband's estate--by a Chinese family. Her editor offers her another reason to go to Beijing: write an article about a rising young Chinese-American-Jewish chef, Sam Liang. Having sold the home she had with her late husband Matt and reduced her possessions to only the barest necessities, with her life feeling as though it is contracting around her, Maggie embraces the oppportunity to sort out her feelings about Matt's supposed infidelity and do some work at the same time.
She and Sam hit it off right away, even though he is involved in a very important competition for a place on the Chinese national cooking team for the 2008 Olympics. They travel together to the south of China where she meets her husband's possible daughter--with Sam standing by to act as translator--and where Maggie meets much of Sam's family. He has been welcomed back with open arms, even though he occasionally feels that he has one foot in China and one in Ohio. The Beijing uncles and the Hangzhou uncle are a raucous, loving, argumentative bunch of foodies who advise Sam about menus, encourage a romance with Maggie, make him start over again when the dish isn't perfect, and alternately praise and criticize his cooking.
Maggie loves being in the middle of it all and finds herself more and more drawn to Sam. She begins, with Sam's help, to see food as "healing" and understands the guanxi or "connectedness" that takes place around food. At the beginning of each chapter is a paragraph taken from a book entitled The Last Chinese Chef, written by Sam's grandfather and translated by Sam and his father. Mones has written that book, too, which is an explanation of the place of food in Chinese history and family life. The novel is rich with meaning and lore and an examination of loving relationships. Don't even touch this book when you're hungry. The descriptions make the aromas and textures float right off the page. --Valerie Ryan
Lowest new price: $34.99
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List price: $59.95
Author: Corey Lee
The first book on San Francisco’s three‐Michelin starred restaurant Benu and its chef Corey Lee, hailed by David Chang as one of the best chefs on earth.
Since striking out on his own from Thomas Keller’s acclaimed French Laundry in 2010, Corey Lee has crafted a unique, James Beard Award‐winning cuisine that seamlessly blends his South Korean heritage with his upbringing in the United States.
Benu provides a gorgeously illustrated presentation of the running order of one of Lee’s 33‐course tasting menus, providing access to all the drama and pace of Benu’s kitchen and dining room. Forewords by Thomas Keller and David Chang are accompanied by additional short prose and photo essays by Lee, detailing the cultural influences, inspirations, and motivations behind his East‐meets‐West approach.
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