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|Baking with the Cake Boss: 100 of Buddy's Best Recipes and Decorating Secrets
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Author: Buddy Valastro
Brand: Free Press
Buddy Valastro, the star of TLC’s smash hit Cake Boss shares everything a home cook needs to know about baking as he takes readers through the same progressive training he had in his own apprenticeship.
Call it the Buddy system, because Baking with the Cake Boss is an education in the art of baking and decorating, from kneading to rolling, fondant to flowers, taught by Buddy Valastro himself, the star of TLC’s smash hit Cake Boss. With more than 100 of his most sought-after recipes, including birthday and holiday cakes and other special theme designs, this book is a master course that culminates in the showstopping cakes for which Carlo’s Bake Shop is famous.
Following the arc of Buddy’s career from apprentice to master baker, Baking with the Cake Boss offers readers the same on-the-job education earned by everyone who comes to work at Carlo’s Bake Shop, with some of Buddy’s and the family’s memories shared along the way. It builds organically from simple cookies and pastries to pies, flower-adorned cupcakes, and basic fondant cakes, to breathtaking cakes for every holiday and special occasion. And, as you progress from basics to bedazzlements—like the safari cake complete with chocolate animals and a waterfall—Buddy shares his inspiring enthusiasm and stories from the shop in his inimitable voice. He also provides the tools for creating your own personal trademark cakes, with a chart that lets you mix and match cake, frosting, and liqueur syrup for cakes the way you like them. And there are plenty of photos that illustrate artistic flourishes and decorations you can use to adorn your individual creations. With 650 gorgeous, step-by-step instructional photos that let you follow Buddy as if you were next to him in the bakery, Baking with the Cake Boss is an incomparable dessert education that will become an essential reference for aspiring and skilled bakers alike.
Bursting with delicious, tried-and-true recipes, how-to boxes and sidebars, and numerous tricks of the trade, Baking with the Cake Boss is a rare treat—a fun, accessible guide to baking, all in a gloriously designed, fully illustrated package worthy of the Cake Boss’s artistic vision.
Recipe from Baking with the Cake Boss: Chocolate Brownie Clusters
In a bakery like Carlo's, everybody contributes some recipes at some time or another. These cookies—-which replicate the flavors and textures of a brownie in a meringue--like cookie that's miraculously crisp on the outside and gooey in the middle—-were the invention of the late, great baker Sal Picinich (who passed away while I was writing this book) and they-re pretty ingenious.
What impresses me about these cookies is the complex, deeply satisfying result achieved with just a handful of ingredients: egg whites, sugar, cocoa, and nuts. The batter looks like an unholy, goopy-gooey mess. When you make these, you might even think you did something wrong—-how could it transform into something appetizing? Your doubt might even be increased by the fact that these can only be spooned onto your baking sheet; the dough is too sticky for a pastry bag and too messy to work with by hand.
But trust me: Once these get into the oven, something magical happens and these ugly ducklings turn into perfect little swans—-and everybody will love the way they mimic the flavor and texture of brownies. It's a cookie to die for.
- 1/2 teaspoon freshly squeezed lemon juice
- 1 1/2 cups powdered (10X) sugar
- 1 1/4 cup unsweetened Dutch-process cocoa powder
- 1 1/2 cups unsalted raw walnut halves
1. Position a rack in the center of the oven and preheat to 325 degrees F.
2. Put the egg whites and lemon juice in the bowl of a stand mixer fitted with the whip attachment. (Be sure the bowl is immaculately clean; see "Egg Whites," page 56.) Whip on low speed for 2 minutes, then on maximum speed until stiff peaks form, about 5 minutes.
3. Sift the sugar and cocoa powder into the bowl together, then fold into the batter with a rubber spatula until the batter is smooth and shiny. Fold in the walnuts, until they are well coated with the batter.
4. Line two cookie sheets with parchment paper, using nonstick spray or a dab of butter in each corner to glue the paper in place. Drop heaping tablespoons of dough 1/2 inch apart, being sure to include about the same number of walnuts (3 or 4) in each one.
5. Bake until the outside has crisped and the bottom starts to pull away from the parchment paper, 15 to 20 minutes.
6. Remove the cookie sheet from the oven. As soon as the clusters can be moved, use a spatula to transfer them to a rack and let them cool.
Enjoy the cookies right away, or store when completely cool in an airtight container at room temperature for up to 1 week.
I sift ingredients for two reasons: (1) To be sure dry ingredients aren't too compacted; sifting helps ensure a lighter result in the baked good being made. (2) To better combine two or more dry ingredients that will be added to a recipe at the same time. This is especially important when you are using leavening agents such as baking powder and baking soda—-you want those strong-acting ingredients to be as evenly distributed as possible to ensure an even result across the entire baked good. (All of that said, in some cookie recipes I don't call for sifting because the dough gets mixed enough that the ingredients can't help being evenly distributed.)
|Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City
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Author: Katie Parla
Brand: Parla Katie
A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings.
Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout.
Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more.
Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen.
- Tasting Rome Fresh Flavors and Forgotten Recipes from an Ancient City
|Massimo Bottura: Never Trust A Skinny Italian Chef
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Author: Massimo Bottura
Never Trust a Skinny Italian Chef is a tribute to three-michelin star restaurant, Osteria Francescana and the twenty-five year career of its chef, Massimo Bottura, 'the Jimi Hendrix of Italian chefs'. Voted #1 in the S. Pellegrino World's 50 Best Restaurants Awards 2016.
Osteria Francescana is Italy's most celebrated restaurant. At Osteria Francescana, chef Massimo Bottura (as featured on Netflix's Chef's Table) takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions.
Never Trust a Skinny Italian Chef is a tribute to Bottura's twenty-five year career and the evolution of Osteria Francescana. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and accompanying texts explaining Bottura's inspiration, ingredients and techniques. Illustrated with photography by Stefano Graziani and Carlo Benvenuto, Never Trust a Skinny Italian Chef is the first book from Bottura - the leading figure in modern Italian gastronomy.
|Spritz: Italy's Most Iconic Aperitivo Cocktail, with Recipes
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Author: Talia Baiocchi
A narrative-driven book on the surprising history and current revival of spritz cocktails (a wine-based drink served as an aperitif), with 50 recipes, including both historical classics and modern updates.
From Milan to Los Angeles, Venice to New York, the spritz—Italy’s bitter and bubbly aperitivo cocktail—has become synonymous with a leisurely, convivial golden hour. But the spritz is more than just an early evening cocktail—it’s a style of drinking. In Spritz, Talia Baiocchi and Leslie Pariseau trace the drink’s origins to ancient Rome, uncover its unlikely history and culture, explore the evolution of aperitivo throughout Northern Italy, and document the spritz’s revival around the world. From regional classics to modern variations, Spritz includes dozens of recipes from some of America’s most lauded bartenders, a guide to building a spritz bar, and a collection of food recipes for classic Italian snacks to pair alongside.
|Italian Vocabulary (Quickstudy: Academic)
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Author: Inc. BarCharts
Packed with useful information for beginners of all ages.
For the student, traveler or those who just need a little help.
|The New Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health
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Author: Nancy Harmon Jenkins
Brand: Brand: Bantam
The eating style proven to reduce the risk of heart attack and stroke.
Spanning the Mediterranean from Spain to France, Italy, and Greece, with side trips to Lebanon, Cyprus, and North Africa, this revised and updated edition of Nancy Harmon Jenkins’s acclaimed cookbook offers ninety-two mouthwatering new dishes plus the latest information about the nutritional benefits of one of the world’s healthiest cuisines. But best of all are the recipes—bursting with flavor, easy to prepare, and sure to please everyone at your table, whether you’re cooking for yourself, your family, or your friends.
Known for classic favorites like tabbouleh and ratatouille, flatbreads, pastas, zesty herbs, and flavorful oils pressed from succulent olives, the Mediterranean diet combines delicious taste with health-supportive ingredients as few other cuisines do. With an emphasis on fruits and vegetables, grains and legumes, fish, lean meats, and heavenly desserts, here are recipes for over 250 outstanding dishes created for today’s American kitchens. You’ll also find new cooking techniques and a simplified approach to cooking—because simplicity is what the Mediterranean way of eating is all about.
Experienced and novice cooks alike will be inspired by these delectable, seasonally inspired recipes ranging from sweet young Roman-style peas for spring to skewered shrimp for summer, robust North African Pumpkin Soup when autumn is in the air, and warming winter dishes like Lebanese Garlicky Roast Chicken and Cypriote Braised Pork with Wine, Cinnamon, and Coriander—plus a variety of fabulous pizzas and dinner pies, hearty salads like Tuscan panzanella, and satisfying small dishes known as tapas. Also included is a special selection of traditional dishes prepared for Islamic, Jewish, and Christian holidays that can be enjoyed year round.
Rich in flavor and healthy nutrients but low in saturated fats and cholesterol, here are recipes that will delight your palate, nourish body and soul—and can be prepared with ease in your home kitchen.
- Used Book in Good Condition
|Mozza at Home: More than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining
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Author: Nancy Silverton
Brand: Carolynn Carre o Nancy Silverton
As an award-winning chef and the owner of six busy restaurants across two continents, Nancy Silverton was so consumed by her life in the professional kitchen that for years she almost never cooked at home. With her intense focus on the business of cooking, Nancy had forgotten what made her love to cook in the first place: fabulous ingredients at the height of their season, simple food served family style, and friends and loved ones gathered around the dinner table. Then, on a restorative trip to Italy—with its ripe vegetables, magnificent landscapes, and long summer days—Nancy began to cook for friends and family again, and rediscovered the great pleasures (and great tastes!) of cooking and eating at home.
Now, in Mozza at Home, Nancy shares her renewed passion and provides nineteen menus packed with easy-to-follow recipes that can be prepared in advance (with no fancy restaurant equipment needed!) and are perfect for entertaining. Organized by meal, each menu provides a main dish along with a complementary selection of appetizers and side dishes. Under Nancy’s guidance you can mix and match all the options depending on the size of your gathering. Make a few sides for a small dinner party with friends, or make them all for a delicious family feast! And don’t forget dessert—there’s an entire chapter dedicated to end-of-meal treats such as Devil’s Food Rings with Spiced White Mountain Frosting and Dario’s Olive Oil Cake with Rosemary and Pine Nuts that can be prepared hours before serving so that the host gets to relax during the event too.
Whether it’s Marinated Olives and Fresh Pecorino and other appetizers that can be put out while you’re assembling the rest of the meal . . . salads, such as Endive Salad with Date Anchovy Dressing, composed of sturdy lettuces that won’t wilt . . . simple sides, such as Roasted Carrots and Chickpeas with Cumin Vinaigrette, that are just as delicious served at room temperature as they are warm . . . or show-stopping mains such as the Flattened Chicken Thighs with Charred Lemon Salsa Verde—there is something here for everyone and every occasion. With clever tips on how to organize your table and your time when serving many guests, Mozza at Home helps you throw the perfect dinner party—one that’s positively stress-free and delicious!
- Mozza at Home More Than 150 Crowd Pleasing Recipes for Relaxed Family Style Entertaining
|Carmine's Family-Style Cookbook: More Than 100 Classic Italian Dishes to Make at Home
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Author: Michael Ronis
Brand: Ronis, Michael/ Goodbody, Mary
Anyone who has visited Carmine's flagship Times Square restaurant knows that Carmine's food is the best of classic Italian cuisine―each dish prepared simply to bring out the most vibrant flavor and make anyone who tastes it smile and reach for seconds.
Carmine's Family-Style Cookbook reveals the simple secret of Carmine's longtime success―hearty, rich Italian food, just right for sharing, and perfect for cooking at home!
Carmine's Family-Style Cookbook's perfect Italian recipes include:
--Appetizers, Soups and Salads: from Chicken Wings Scarpariello-Style to Carmine's Famous Caesar Salad
--Carmine's Heroes: from classic Cold Italian Hero sandwiches to Italian Cheesesteak Heroes
--Pasta: from Country-style Rigatoni to Pasta Marinara
--Fish and Seafood Main Courses: from Salmon Puttanesca to Shrimp Fra Diavolo
--Meat and Poultry Main Courses: from Porterhouse Steak Contadina to Veal Parmigiana
--Side Dishes: from Spinach with Garlic and Oil to Creamy Polenta
--Carmine's Desserts: from Chocolate Bread Pudding to the world-famous Titanic Ice Cream Sundae
Carmine's restaurant packs them in every night in its four bustling locations, including its warm, festive Times Square flagship where over a million people from all across the country come every year to share meatballs, chicken parmigiana, linguini with clam sauce, and fried calamari. Carmine's flavors are the tastes Americans love to cook and eat at home―fresh garlic, bubbling tomato sauce, and pasta boiled just to the perfect al dente. Try any of the recipes in Carmine's Family-Style Cookbook and bring home that classic Italian flavor to your family.
|Giada's Feel Good Food: My Healthy Recipes and Secrets
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Author: Giada De Laurentiis
Brand: Clarkson Potter
Food Network’s most beautiful star reveals her secrets for staying fit and feeling great in this gorgeous, practical book with healthy recipes including nutritional information, and personal lifestyle and beauty tips.
Finally answering the question her fans ask most often, “How do you stay so trim?,” Giada De Laurentiis shares the delicious easy recipes and tips she uses to maximize energy and remain fit. Here are 120 recipes for breakfasts, juices, lunches, snacks, dinners, and desserts that can be combined into a month of delicious feel-good meals. So that everyone can enjoy these dishes, many are gluten-free, dairy-free, vegetarian, and/or vegan, with helpful icons to call them out—and, for the very first time, each recipe includes a calorie count and nutritional analysis. Special sections delve into Giada's everyday life, including her beauty and exercise routines, how she satisfies sugar fixes, what’s always in her bag, and her ordering tips for eating in restaurants. With 100 color photographs, Giada’s Feel Good Food is a beautiful guide to staying on track while still eating everything and enjoying life to its fullest.
|Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta
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Author: Jenn Louis
Pasta is the ultimate comfort food, and making it by hand is a favorite project for weekend cooks. From rising culinary star and 2012 Food & Wine Best New Chef Jenn Louis, this book includes more than 65 recipes for hand-shaped traditional pastas and dumplings, along with deeply satisfying sauces to mix and match. Louis shares her recipes and expertise in hand-forming beloved shapes such as gnocchi, orecchiette, gnudi, and spatzli as well as dozens of other regional pasta specialties appearing for the first time in an English-language cookbook. With photos of finished dishes and step-by-step shaping sequences, this beautiful book is perfect for DIY cooks and lovers of Italian food.
- Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto
- Flour + Water: Pasta
- Eppicotispai Garganelli and Gnocchi Stripper
- Eppicotispai EP-89 Garganelli and Gnocchi Stripper with Paddle, Natural Beechwood, Brown
- Handmade Pasta Workshop & Cookbook: Recipes, Tips & Tricks for Making Pasta by Hand, with Perfectly Paired Sauces
- The Glorious Pasta of Italy
- The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes
- The Geometry of Pasta
- The Best Pasta Sauces: Favorite Regional Italian Recipes
- Fante's Cousin Liana's Italian Gnocchi Board, Beechwood, 8-Inches
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