|Browse by Catagory:
Civil Rights & Liberties
War & Peace
Cajun & Creole Cooking
Caribbean & West Indian Cooking
Diabetic & Sugar-Free Cooking
Low Fat Cooking
Middle Eastern Cooking
Pacific Rim Cooking
Home & Garden
Literature & Fiction
Sheet Music & Scores
Environmental & Natural Resources Law
Ethics & Professional Responsibility
Procedures & Litigation
Water Supply & Land Use
Lawyer and Crimal Humor
Outdoors & Nature
Hiking & Camping
Hunting & Fishing
Beer & Beer Making
Health & Fitness
Diets & Weight Loss
Children's Science & Nature
Vitamins & Supplements
Psychology and Counseling
Philosophy of Psychology
Physiological Aspects of Psychology
Psychology of Sexuality
Psychology Testing & Measurement
Chaos & Systems
Geometry & Topology
Logic & Brain Teasers
Chaos & Systems
Geometry & Topology
Probability & Statistics
Experiments, Instruments & Measurement
Chaos & Systems
Fusion & Fission
Nuclear Magnetic Resonance
Waves & Wave Mechanics
Administration & Policy
Allied Health Professions
Medical Education & Training
Endocrinology & Metabolism
Physician & Patient
Insects & Spiders
Fish & Aquariums
Mobile & Wireless Computing: Programming
Linux Kernel & Peripherals
Linux Networking & Administration
State & Local History
Sci Fi Calendars
Bujold, Lois McMaster
Card, Orson Scott
Chalker, Jack L.
Heinlein, Robert A.
McKillip, Patricia A.
Nye, Jody Lynn
|Cooking with My Sisters: One Hundred Years of Family Recipes, from Italy to Big Stone Gap
Lowest new price: $13.58
Lowest used price: $3.83
List price: $19.99
Author: Adriana Trigiani
Read the book Pat Conroy called “the best Italian cookbook ever written by women from the American South,” now revised and updated with even more mouthwatering recipes and photographs.
Cooking with My Sisters, by New York Times bestselling author Adriana Trigiani and her sister Mary Yolanda Trigiani, gives you a seat at the Trigiani and Bonicelli family tables. Featuring over eighty family recipes, some more than 150 years old, from Bari, the Veneto, the Italian Alps and their American hometown Big Stone Gap, Virginia, accompanied by family stories told with heart and gusto, Cooking with My Sisters is a book to treasure.
This warm, engaging, and easy-to-follow book will introduce both new and seasoned cooks to dishes including Penne Alla Roseto, Happy IBM (Italian-by-Marriage) Husband Salad, and the Tipsy Lady from Flicksville’s Ice Box Cake, all the while sharing stories and insights from family members like Grandmom Viola Trigiani, who was known to write her recipes in code to guard her culinary secrets closely, and Grandma Lucy Bonicelli, a soft-spoken woman who believed the dinner table was a respite and not a place to argue.
Cooking with My Sisters will inspire readers to try delectable, memorable dishes as they peer into the window of a home where the kitchen table was the center of the action, guests became family, and relationships were celebrated. As Rachael Ray says, “This collection fills the heart as full as the stomach! Mangia, y’all!”
- Cooking with My Sisters One Hundred Years of Family Recipes from Italy to Big Stone Gap
|Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
Lowest new price: $9.96
Lowest used price: $1.00
List price: $17.00
Author: Bill Buford
Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
|The Blue Bloods Cookbook: 120 Recipes That Will Bring Your Family to the Table
Lowest new price: $16.00
Lowest used price: $9.99
List price: $29.99
Author: Wendy Howard Goldberg
Brand: St Martin s Press
ERIN REAGAN: How many times have you and I been setting the table together for Sunday dinner?
NICKY REAGAN: A million.
Anyone who has ever seen the hit TV show Blue Bloods knows that the family dinner is the centerpiece of every episode. And there are really only three things that Blue Bloods-and everyone else-need to make a successful family dinner: family, love and food. Bring the first two to the table and The Blue Bloods Cookbook will provide the third!
Bridget Moynahan, the show's star, invites you to partake in that sacred family ritual, offering food lovers more than 100 delectable recipes and bringing you Irish/Italian comfort food that will make you feel right at home, including:
-Clam Chowder (Manhattan, of course!)
-Arthur Avenue Spaghetti and Meatballs
-Pizza, Reagan Style
-Standing Rib Roast with Cippolini Onion Sauce
-Cheesecake with NYPD Blue Topping
Just as there is a chair around the table for every family member, there is a recipe in this cookbook sure to make any eater happy to be home again. Hearty and soulful, The Blue Bloods Cookbook will make you say, "Amen, now pass the potatoes!"
|Carmine's Family-Style Cookbook: More Than 100 Classic Italian Dishes to Make at Home
Lowest new price: $19.33
Lowest used price: $10.98
List price: $32.50
Author: Michael Ronis
Brand: Michael Ronis
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.
- Carmine s Family Style Cookbook More than 100 Classic Italian Dishes to Make at Home
|Spritz: Italy's Most Iconic Aperitivo Cocktail, with Recipes
Lowest new price: $7.95
Lowest used price: $7.92
List price: $18.99
Author: Talia Baiocchi
Brand: Leslie Pariseau 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.
- Spritz Italy s Most Iconic Aperitivo Cocktail with Recipes
|How To Eataly: A Guide to Buying, Cooking, and Eating Italian Food
Lowest new price: $23.31
Lowest used price: $13.93
List price: $35.00
The secrets to Italian cooking, straight from the source—the wildly popular food emporium that is founded in Italy. "The more you know, the more you will enjoy" is the philosophy behind Eataly, and it is the idea behind this essential compendium of Italian cooking. Here, Eataly’s team of experts, including Mario Batali and Lidia Bastianich, covers everything you need to know about Italian food, starting from the ground up. Learn how to assemble an antipasto platter, how to eat breakfast like an Italian, and how to use pantry flavor boosters like capers and anchovies. The first secret to the best cooking, of course, is the best-quality ingredients. How to Eataly tells you what to look for in the market, then offers one hundred recipes for contemporary classics such as Acorn Squash with Lentils, Vesuvio Pasta with Sausage, and Panna Cotta with Streusel. In addition, the book is packed with simple ideas for what to do with staples, from olive oil to mozzarella. Whether you are cooking from scratch or using some store-bought components, How to Eataly empowers you to create delicious meals by fostering a total understanding of Italian cooking.
- Rizzoli International Publications
|Baking with the Cake Boss: 100 of Buddy's Best Recipes and Decorating Secrets
Lowest new price: $12.50
Lowest used price: $1.95
List price: $32.00
Author: Buddy Valastro
Brand: Buddy Valastro
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.)
- Baking with the Cake Boss 100 of Buddy s Best Recipes and Decorating Secrets
|Lidia's Commonsense Italian Cooking: 150 Delicious and Simple Recipes Anyone Can Master
Lowest new price: $14.99
Lowest used price: $14.78
List price: $35.00
Author: Lidia Matticchio Bastianich
Brand: Lidia Matticchio Bastianich
From one of the most beloved chefs and authors in America, a beautifully illustrated collection of 150 simple, seasonal Italian recipes told with commonsense cooking wisdom—from the cutting board to the kitchen table.
As storyteller and chef, Lidia Bastianich draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her. Whether it's Citrus Roasted Veal or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators. In Campania, the region where mozzarella is king, we discover it best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurain culinary tradition, the herbs and flavorings will change from region to region; as home chefs, we can experiment with rosemary or oregano or olives or onions! When it's time for dessert, Lidia draws on the scared customs of nuns in Italian monasteries and convents and reveals the secret to rice pudding with a blessing.
Lidia's Commonsense Guide to Italian Cooking is a masterclass in creating delectable Italian dishes with grace, confidence and love.
- Lidia s Commonsense Italian Cooking 150 Delicious and Simple Recipes Everyone Can Master
|Rao's Cookbook: Over 100 Years of Italian Home Cooking
Lowest new price: $18.57
Lowest used price: $7.77
List price: $40.00
Author: Frank Pellegrino
Brand: Brand: Random House
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 the
world 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.
Rao's is an old, 10-table restaurant in an old, New York-Italian neighborhood in which old Italians still may or may not live (this was never made quite clear in Nicholas Pileggi's complete-history-of-Italian-immigrants-in-America introduction to the cookbook), but you can't go there to eat. Not unless you know someone who has a lock on one of the tables. These are shared occupancy tables, condominium tables. Every night (Monday through Friday) is already spoken for--has been spoken for, in fact, for quite some time. Mixed in with the names of the obvious rich and famous and powerful who get to eat at Rao's (and who have enthusiastic things to say about Rao's throughout the cookbook) are names of the not-so-obvious to anyone who hails from outside the Italian neighborhood that spawned them. Rao's sounds like a dream of what New York once may have been like--joints on every corner full of character and soul--or what everyone would like to think New York may have been like. It sounds a little like a Disneyland nostalgia experience that just about everyone will never have.
So bless Frank Pellegrino for putting Rao's kitchen between the covers of this book. If you want the excitement and charm and comfort food of Rao's, you can now cook it yourself and pretend that's Dick Schaap sitting over there, and Rob Reiner coming though the door with Woody Allen, Brenda Vaccaro, and John-John. Plan on eating lots of tomato sauce, for Rao's springs from the same roots that gave America Italian red sauce restaurants of the checkered tablecloth and Chianti bottle candle holder stripe. Rao's does it far, far better, and with soul. The late Vincent Pellegrino, who made Rao's what it seemingly continues to be, was particularly fond of grilled meats, and those sections of the book are exemplary: simple, straightforward, to the point. Even the tripe sounds like it might be worth trying.
If you want to cook Italian and not sweat the regional details, this book is the one to pull off the shelf. --Schuyler Ingle
- Used Book in Good Condition
|The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria
Lowest new price: $20.50
Lowest used price: $17.00
List price: $35.00
Author: Nancy Silverton
Brand: Nancy Silverton
Winner of the 2014 James Beard Award for Outstanding Chef: the top chef in the country
A traditional Italian meal is one of the most comforting—and delicious—things that anyone can enjoy. Award-winning chef Nancy Silverton has elevated that experience to a whole new level at her Los Angeles restaurants Osteria Mozza and Pizzeria Mozza, co-owned with restaurateurs Mario Batali and Joe Bastianich. A reservation at Mozza has been the hottest ticket in town since the restaurants opened and diners have been lining up for their wildly popular dishes. Finally, in The Mozza Cookbook, Silverton is sharing these recipes with the rest of the world.
The original idea for Mozza came to Nancy at her summer home in Panicale, Italy. And that authentic Italian feel is carried throughout the book as we explore recipes from aperitivo to dolci that she would serve at her tavola at home. But do not confuse authentic with conventional! Under Silverton’s guidance, each bite is more exciting and delectable than the last, with recipes such as:
Fried Squash Blossoms with Ricotta
Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto
Mussels al Forno with Salsa Calabrese
Fennel Sausage, Panna, and Scallion Pizza
Fresh Ricotta and Egg Ravioli with Brown Butter
Grilled Quail Wrapped in Pancetta with Sage and Honey
Sautéed Cavolo Nero
Fritelle di Riso with Nocello-soaked Raisins and Banana Gelato
Olive Oil Gelato
In the book, Nancy guides you through all the varieties of cheese that she serves at the Mozzarella Bar in the Osteria. And you’ll find all the tricks you need to make homemade pastas, gelato, and pizzas that taste as if they were flown in directly from Italy. Silverton’s lively and encouraging voice and her comprehensive knowledge of the traditions behind this mouthwateringly decadent cuisine make her recipes—both familiar and intricate—easy to follow and hard to resist. It’s no wonder it is so difficult to get a table at Mozza—when you’re cooking these dishes there will be a line out your door as well.
- The Mozza Cookbook Recipes from Los Angeles s Favorite Italian Restaurant and Pizzeria
Page 4 of 450
CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON SERVICES LLC. THIS CONTENT IS PROVIDED AS IS AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME.