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Mediterranean Cooking

Mediterranean Paleo Cooking: Over 150 Fresh Coastal Recipes for a Relaxed, Gluten-Free Lifestyle

Mediterranean Paleo Cooking: Over 150 Fresh Coastal Recipes for a Relaxed, Gluten-Free Lifestyle Lowest new price: $20.50
Lowest used price: $7.68
List price: $39.95
Author: Caitlin Weeks NC
Brand: Weeks Caitlin

Many people assume that eating better—whether to lose weight, alleviate health problems, or simply improve how they feel—means eating low-fat, boring, and tasteless food. Professional chef Nabil Boumrar and Certified Nutrition Consultant Caitlin Weeks blow that myth out of the water with their vibrant and healthy coastal cuisine.

Mediterranean Paleo Cooking showcases a wide variety of creative recipes that are Paleo-friendly—no gluten, grains, inflammatory oils, dairy, or refined sweeteners. These flavorful dishes combine traditional food from southern Europe, North Africa, and the Middle East with the healthful principles of a Paleo diet. With over 150 recipes, two 30-day meal plans (one for general health and one for those following an autoimmune protocol), shopping lists, cooking tips, and more, Mediterranean Paleo Cooking helps readers become better cooks and more informed eaters. But more importantly, it turns healthy eating into delicious eating with enticing Mediterranean meals that every foodie will enjoy.

  • Over 150 Paleo-friendly recipes inspired by the relaxed coastal attitude and ingredients of the Mediterranean - all gluten-free, grain-free, refined sugar-free, and dairy-free.
  • Chef’s tips from Nabil help you learn as you go, with advice on cooking and techniques for Mediterranean ingredients
  • Nutritionist's tips from Caitlin to educate you on the health benefits of Mediterranean foods
  • Familiar, comfort-food favorites are modified for a Paleo lifestyle, including pizza, pasta, rice, biscuits, and brownies
  • Mediterranean recipe favorites, recreated including: falafel, pita bread, moussaka, hummus, and biscotti cookies.
  • Recipe/ingredient notes and swaps for those who have food allergies (including to eggs and nuts) as well as for those following a low FODMAP diet, lower carbohydrate diet, SCD or GAPS diet, or the autoimmune protocol
  • Two 30-day meal plans to help you jump-start your Paleo lifestyle: for general health or to follow an autoimmune protocol
  • six different menu plans perfect for a weeknight dinner party or special occasion (including one that is 100% AIP compliant or is easily modified to be so with notes on the recipes)
  • 18 guilt-free desserts with no refined sugar
  • Shopping lists and an optimal food buying guide make it easy to find the right ingredients


  • Mediterranean Paleo Cooking Over 150 Fresh Coastal Recipes for a Relaxed Gluten Free Lifestyle

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30 Day Mediterranean Diet Challenge: Mediterranean Diet Cookbook 30 Day Meal Plan For Weight Loss and Optimal Health

30 Day Mediterranean Diet Challenge: Mediterranean Diet Cookbook 30 Day Meal Plan For Weight Loss and Optimal Health Lowest new price: $9.97
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Author: Anna Ambrosia

Kindle MatchBook: The Kindle edition is FREE when you buy the paperback edition today!

Complete 30 day meal plan (90 unique recipes) for the Mediterranean Diet! Promote rapid weight loss, increased energy, and optimal health so you can feel better than ever

Some of the biggest authorities on nutrition, weight loss, and overall wellness have recognized the Mediterranean Diet is among the most effective ways to not only lose excess body fat quickly, but promote maximum overall health in order to improve your quality of life! But thousands of Mediterranean Diet enthusiasts around the world didn’t need the experts to tell them that. They already knew how effective the Mediterranean Diet can be because it has already worked for them!

Breakfast, Lunch, And Dinner Every Day For 30 Days!

This cookbook is specifically made for the Mediterranean Diet and includes an amazing collection of fresh, healthy recipes to make you feel your best! You will want to make these recipes over and over again, not just because of the dramatic weight loss you’ll experience, but because they taste so good!

Losing weight can be easy!

Losing weight can be a struggle, but it doesn’t have to be! When you have recipes you love for a diet program that works, weight loss becomes both easy and fun! Enjoying a Mediterranean Diet has helped thousands of people to lose 30 pounds per month. How would your weight loss efforts improve if you had a 30 day Mediterranean Diet meal plan you could start enjoying tonight?

Accept the Mediterranean Diet challenge!

Grab this cookbook today and discover why those in the know are raving about the Mediterranean Diet. Enjoy three amazing, fresh, tasty meals every day for 30 days – the best way to enjoy the Mediterranean Diet! Don’t take a pass on these Mediterranean Diet recipes that your family will love and that will make you look thinner and feel healthier and better than you have in years!

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Our Syria: Recipes from Home

Our Syria: Recipes from Home Lowest new price: $15.75
Lowest used price: $21.11
List price: $30.00
Author: Dina Mousawi

Syria is where food, memory, and resilience collide: recreate the flavors of this beautiful country in Our Syria, for delicious meals anywhere in the world.

Syria has always been the meeting point for the most delicious flavors from East and West, where spices and sweetness collide. Even now, in possibly the country's darkest hour, Syrian families in tiny apartments from Beirut to Berlin are searching out the best tomatoes, lemons, pomegranates, and parsley to evoke the memory of home, keeping their treasured food history alive across continents.

Friends and passionate cooks Itab and Dina met Syrian women in the Middle East and Europe to collect together the very best recipes from one of the world's greatest food cultures. They spent months cooking with them, learning their recipes and listening to stories of home. Recipes like the following elicit vibrant images of an ancient culture:

  • Hot Yogurt Soup
  • Fresh Thyme and Halloumi Salad
  • Lamb and Okra Stew
  • Chicken Shawarma Wraps
  • Semolina and Coconut Cake
Our Syria is a delicious celebration of the unique taste, culture, and food of Syria-and a celebration of everything that food and memory can mean to an individual, to a family, and to a nation.

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Honey From a Weed

Honey From a Weed Lowest new price: $20.57
Lowest used price: $20.56
List price: $39.95
Author: Patience Gray
Brand: Brand: Prospect Books

This book is perhaps the jewel in Prospect’s crown. Within a few months of its first appearance in 1986 it was hailed as a modern classic. Fiona MacCarthy wrote in The Times that, ‘the book is a large and grandiose life history, a passionate narrative of extremes of experience.’ Jeremy Round called Patience Gray ‘the high priestess of cooking’, whose book ‘pushes the form of the cookery book as far as it can go.’ Angela Carter remarked that ‘it was less a cookery book that a summing-up of the genre of the late-modern British cookery book.’ The work has attracted a cult following in the United States, where passages have been read out at great length on the radio; and it has been anthologized by Paul Levy in The Penguin Book of Food and Drink. It was given a special award by the André Simon Book Prize committee in 1987.

Simply put, Honey from a Weed is a jewel of a book. Reading it, one realizes the true artistry of the author, a person whose relationship with the world around her is both intimate and immediate--someone who can transform the fruits of the earth--beans, potatoes, garlic, herbs--into a gustatory masterpiece. The subtitle of Gray's book is Fasting and Feasting in Tuscany, Catalonia, the Cyclades and Apulia, but there's far more feast than famine in this culinary odyssey. Recipes for such Mediterranean favorites as rabbit with garlic sauce or polenta punctuate wonderful reflections on such varied topics as wine, pigs, and edible weeds; chapters on feasts and festivals; and sharp-eyed observations about the lives of those Gray has lived among for so many years.

Literate and lyrical, Honey from a Weed is a feast for both body and soul. Read Gray's wonderful portraits of the places she's lived and the cooks she's learned from, and let your mind wander over the sunbathed hills, through the rustic villages and deep quarries Gray knows so intimately. Though reading Honey from a Weed may not influence you to take up stone-carving or cooking, at least you'll have spent your time in charming company.


  • Used Book in Good Condition

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The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share

The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share Lowest new price: $14.99
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List price: $25.00
Author: Sara Forte
Brand: Hugh Forte Sara Forte

In this follow-up to her successful first book, The Sprouted Kitchen, blogger and author Sara Forte turns her attention to bowl food, which combines vegetables, whole grains, and lean proteins in one vessel to make a simple, complete, and nutritious meal.
The bowl is a perfect vessel in which to create simple, delicious, and healthy meals. When gathered together in a single dish, lean proteins, greens, vegetables, and whole grains nestle against each other in a unique marriage of flavor and texture. This is how Sara Forte, beloved food blogger and author of the James Beard Award–nominated book The Sprouted Kitchen, cooks every day—creating sumptuous recipes colorful enough to serve guests, simple enough to eat with a spoon while sitting on the couch, and in amounts plentiful enough to have easy leftovers for lunch the next day. In this visually stunning collection that reflects a new and healthier approach to quick and easy cooking, Sara offers delicious, produce-forward recipes for every meal, such as Golden Quinoa and Butternut Breakfast Bowl; Spring Noodles with Artichokes, Pecorino, and Charred Lemons; Turkey Meatballs in Tomato Sauce; and Cocoa Nib Pavlovas with Mixed Berries.


  • The Sprouted Kitchen Bowl and Spoon Simple and Inspired Whole Foods Recipes to Savor and Share

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The New Book of Middle Eastern Food: The Classic Cookbook, Expanded and Updated, with New Recipes and Contemporary Variations on Old Themes

The New Book of Middle Eastern Food: The Classic Cookbook, Expanded and Updated, with New Recipes and Contemporary Variations on Old Themes Lowest new price: $25.31
Lowest used price: $16.45
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Author: Claudia Roden
Brand: Alfred A. Knopf

In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories.

Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world.

Throughout these pages she draws on all four of the region's major cooking styles:
        -        The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts
        -        Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes
        -        The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries
        -        North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines

From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions.

Claudia Roden has updated and expanded her popular 1968 cookbook for a more savvy and knowledgeable audience. While still filled with old favorites, the third edition acknowledges food processors and other handy kitchen tools, as well as this generation's preference for lower-fat recipes. Not that every recipe is changed; many are not, but Roden does attempt not to rely too much on butter and oils.

Begin your meal with mezze, derived from the Arabic t'mazza, meaning "to savor in little bites." Try Cevisli Biber (Roasted Pepper and Walnut Paste) spread on warm pita bread. Serve with Salata Horiatiki (Greek Country Salad) and then move on to a main dish of Roast Fish with Lemon and Honeyed Onions or Lamb Tagine with Artichokes and Fava Beans. The cookbook wouldn't be complete without sections on rice, couscous, and bulgur--try Addis Polow (Rice with Lentils and Dates) or Kesksou Bidaoui bel Khodra (Beber Couscous with Seven Vegetables). Finish with a traditional dessert like Orass bi Loz (Almond Balls).

Mixed in with the recipes are Roden's personal experiences as a cook and recipe archivist, and Middle Eastern tales that illustrate the history of a particular recipe or food group. "It was once believed olive oil could cure any illness except the one by which a person was fated to die," Roden writes. "People still believe in its beneficial qualities and sometimes drink it neat when they feel anemic of tired." She also includes a detailed introduction to the terrain, history, politics, and society of the Middle East so her readers can more fully understand why the cuisine has evolved the way it has. "Cooking in the Middle East is deeply traditional and nonintellectual," she says, "an inherited art." It's our good fortune to inherit such a rich tradition. --Dana Van Nest


  • Alfred A Knopf

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Souk: Feasting at the Mezze Table

Souk: Feasting at the Mezze Table Lowest new price: $22.74
Lowest used price: $23.67
List price: $35.00
Author: Nadia Zerouali

The souk, or marketplace, is the beating heart of Arabic cuisine and culture—this book celebrates the generosity of this rich food culture.

The word mezze stems from the Arabic term tamazzaza—a single word that broadly embraces the idea of enjoying small portions of food and taking the time to indulge one’s taste buds, eyes, and nose by exposing them to a wide range of aromas and flavors. A complete mezze table is formed when many of these warm and cold dishes are presented together, as a meal in itself.

The mezze culture originated in the Ottoman Empire and can be found in the whole of the Levantine Mediterranean: from Greece and Cyprus to Turkey, Palestine, Jordan, and Syria. But it is Lebanon, the cultural home of the authors, which has really developed and is famed for the richest, most extensive, and most sophisticated mezze culture.

In addition to the 100 classic and contemporary mezze recipes, Souk also delves into the personal stories and reminiscences about this food tradition and the families and friends the authors meet along the way. Eating mezze is a social event, wrapped in warmth and coziness, and spiced with waves of laughter and noisy chatter.

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Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking

Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking Lowest new price: $20.43
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List price: $34.95
Author: Rawia Bishara
Brand: Bishara Rawia

Rawia, in Arabic, means storyteller. And that is what I am. I tell the stories of my life's journey, culture, and family through my cooking. A delicious meal is the greatest companion to the memories we cherish most. I was born into a food-loving Palestinian-Arab family in Nazareth, a beautiful town in the southern Galilee. Though the words “organic,” “locavore,” and “sustainable” were unknown then, my parents' approach qualified on all counts. My respect for the sources of food, how it is grown and prepared, originates in my early years at home.

My grandmother had ceramic urns filled with fruity olive oil, pressed from the trees on her family's land picked by my aunts and uncles. My mother, too, made her own olive oil, and used the remaining “crude” oil to make soap; she also distilled her own vinegar, sun-dried her own herbs and fruits, made fresh batches of goat cheese, as well as sweet wine from our vineyards, and jarred jewel-colored jams from the bounty of the local orchards.

After moving to New York, I opened my restaurant Tanoreen to honor my mother and her imaginative cooking as well as the rich Middle Eastern gastronomic culture that is rarely experienced outside the region. Tanoreen is unique because it showcases Middle Eastern home cooking as I experienced it growing up. The 135 recipes in this book celebrate tradition and embrace change. I cook without rigidly following recipes, though I do respect tradition. My dishes are based on our culture's recipes that are flexible enough to accommodate both adventurous and conservative contemporary palates.

Organized by Breakfasts, Mezze, Salads, Soups and Stews, Main Courses (including vegetarian, fish, chicken, lamb and beef), Sides, Pickles and Sauces, and Desserts, in each chapter I maintain the authenticity of a dish, re-creating it as it has been made for generations; but sometimes I might opt to experiment a bit, to make the recipe more contemporary, perhaps adding a spice or offering a few shortcuts. My favorite examples of these are my preparation of Brussels Sprouts with Panko (and tahini), Spice Rubbed Braised Lamb Shank (marinated in ginger and rose buds), Tanoreen Kafta Roll, (a reconstructed classic) or Eggplant Napoleon (baba ghanouge layered between crisp eggplant and topped with basil and tomatoes). A dish like Egyptian Rice with Lamb and Pine Nuts shows this cookbook goes beyond Nazareth, and is more of a bible of Middle Eastern food, sharing my culinary journey from Nazareth to New York, with many stops in between.


  • Olives Lemons Za atar The Best Middle Eastern Home Cooking

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A Table in Venice: Recipes from My Home

A Table in Venice: Recipes from My Home Lowest new price: $20.99
List price: $32.50
Author: Skye McAlpine

Learn how to cook traditional Italian dishes as well as reinvented favorites, and bring Venice to life in your kitchen with these 100 Northern Italian recipes. Traveling by gondola, enjoying creamy risi e bisi for lunch, splashing through streets that flood when the tide is high—this is everyday life for Skye McAlpine. She has lived in Venice for most of her life, moving there from London when she was six years old, and she’s learned from years of sharing meals with family and neighbors how to cook the Venetian way. Try your hand at Bigoli with Creamy Walnut Sauce, Scallops on the Shell with Pistachio Gratin, Grilled Radicchio with Pomegranate, and Chocolate and Amaretto Custard.

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Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City

Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City Lowest new price: $14.95
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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

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