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|Meal Prep: The Complete Meal Prep Cookbook For Beginners: Your Essential Guide To Losing Weight And Saving Time - Delicious, Simple And Healthy Meals To Prep and Go! (Low Carb Meal Prep)
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Author: Lynda Rhodes
Lose Weight and Save Time by Preparing Your Own Meals at Home!
You can enjoy healthy meals—made exactly the way you like—with just a few minutes in your kitchen. You’ll save time trying to find food on the go. You’ll have more time at the office and on your commute. Simply bring your favorite, home-cooked dishes with you, and you can enjoy a happier, healthier day!
When you order this comprehensive meal preparation guide, you’ll learn everything you need to know to get started in the kitchen:
- Weight Loss Tips for Micro and Macro Nutrition
- Tips and Tricks for Fast and Easy Meals
- The 9 Rules of Successful Meal Prepping
- Quick Methods for Meal Prepping like a Pro
- How to Count Calories at Home
- Simple and Fun Grocery List Tips
and so much more!
In the morning, you’ll love to wake up to treats like simple Hard-Boiled Eggs, Salmon and Egg Muffins, and Spinach Mushroom and Feta Pies. You can show off fun and festive lunches like Lamb and Salad Pita Pockets, Chicken and Root Veggie Bowls, and Basil Tomato Haloumi Salad. For dinner, you can enjoy hearty and heathy meals like Quinoa Sushi Rolls, Steak and Zoodle Salad, and Quick Breaded Chicken Freezer Packets!
It’s fun to lose weight and save money by learning to love your kitchen!
Don’t wait another second to get this life-changing book. Get fit, happy, and stress-free by ordering your copy of Meal Prep right away!
It only takes a few seconds – Scroll up and click the ADD TO CART button on the right-hand side of your screen.
- The Healthy Meal Prep Cookbook: Easy and Wholesome Meals to Cook, Prep, Grab, and Go
- Meal Prep: The No BS Meal Prep Guide to Batch Cooking and Healthy Eating for Beginners ? Meal Prep, Grab and Go (Meal Prep Cookbook)
- Meal Prep Cookbook: The Ultimate Guide For Beginners To Rapid Weight Loss,Heal Your Body And Upgrade Your Lifestyle( Lose Up To 1 Pound Per Day) (Meal Prep Cookbook for Weight Loss)
- Healthy Meal Prep: Time-saving plans to prep and portion your weekly meals
- Meal Prep: The Essential Cookbook To Weight Loss, Clean Eating And Staying Healthy with Easy to Cook Recipes, Meal Prep Guide For Beginners
- Meal Prep: Fast and Easy Recipes for Weight Loss and Clean Eating
- The Everything Healthy Meal Prep Cookbook: Includes: Chicken Primavera * Rosemary Almond-Crusted Pork Tenderloin * Thai Pumpkin Soup * Korean Short ... Breakfast Muffins ... and hundreds more!
- The Complete Meal Prep Cookbook For Clean Eating, Weight Loss And Overall Health: The Ultimate Guide Of Meal Prepping With 89 Quick & Easy Flavored ... (Clean Eating Diet Weight Loss Meal Prep)
- Freshware Meal Prep Containers [21 Pack] Bowls with Lids, Food Storage Bento Box | BPA Free | Stackable | Lunch Boxes, Microwave/Dishwasher/Freezer Safe, Portion Control, 21 day fix (28 oz)
- The Clean Eating Slow Cooker: A Healthy Cookbook of Wholesome Meals that Prep Fast & Cook Slow
|Kachka: A Return to Russian Cooking
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Author: Bonnie Frumkin Morales
Brand: Morales Bonnie Frumkin
Celebrated Portland chef Bonnie Frumkin Morales brings her acclaimed Portland restaurant Kachka into your home kitchen with a debut cookbook enlivening Russian cuisine with an emphasis on vibrant, locally sourced ingredients.
“With Kachka, Bonnie Morales has done something amazing: thoroughly update and modernize Russian cuisine while steadfastly holding to its traditions and spirit. Thank you comrade!”
From bright pickles to pillowy dumplings, ingenious vodka infusions to traditional homestyle dishes, and varied zakuski to satisfying sweets, Kachka the cookbook covers the vivid world of Russian cuisine. More than 100 recipes show how easy it is to eat, drink, and open your heart in Soviet-inspired style, from the celebrated restaurant that is changing how America thinks about Russian food.
The recipes in this book set a communal table with nostalgic Eastern European dishes like Caucasus-inspired meatballs, Porcini Barley Soup, and Cauliflower Schnitzel, and give new and exciting twists to current food trends like pickling, fermentation, and bone broths.
Kachka’s recipes and narratives show how Russia’s storied tradition of smoked fish, cultured dairy, and a shot of vodka can be celebratory, elegant, and as easy as meat and potatoes. The food is clear and inviting, rooted in the past yet not at all afraid to play around and wear its punk rock heart on its sleeve.
- Kachka A Return to Russian Cooking
|Mamushka: Recipes from Ukraine and Eastern Europe
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Author: Olia Hercules
Brand: Hercules Olia
A celebration of the food, flavors, and heritage of Eastern Europe—from the Black Sea to Baku, Kiev to Kazakhstan—Mamushka features over 100 recipes for fresh, delicious, and unexpected dishes from this dynamic yet underappreciated region.
Olia Hercules was born in Ukraine and lived in Cyprus for several years before moving to London and becoming a chef. In this gorgeous and deeply personal cookbook, she shares her favorite recipes from her home country with engaging and loving stories about her culinary upbringing and family traditions.
Featuring personality and panache, Mamushka showcases the cuisine from Ukraine and beyond, weaving together vibrant food with descriptive narratives and stunning lifestyle photography. From broths and soups to breads and pastries, vegetables and salads to meat and fish, dumplings and noodles to compotes and jams. You’ll also find some of Olia’s favorite dishes, like a Moldovan giant cheese twist and garlicky poussins, to sublime desserts such as apricot and sour cherry pie and a birthday sponge cake with ice cream, strawberries, and meringue.
Including new flavor combinations, vibrant colors, seasonal ingredients and straightforward cooking techniques, Mamushka’s earthy dishes appeal to home chefs everywhere. Join Olia on this delicious and diverse culinary tour through Eastern Europe.
- Mamushka Recipes from Ukraine and Eastern Europe
|Kaukasis: A Culinary Journey through Georgia, Azerbaijan & Beyond
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Author: Olia Hercules
"A sensitive, personal journey expressed through the beauty of food - just wonderful" - Jamie Oliver
"Olia Hercules is a storyteller-foodwriter, and a wholly original voice in the kitchen - there's not a recipe of hers I don't want to cook immediately" - Nigella Lawson
"This is an incredible book - as I began to leaf through I started to smile, and I didn't stop" - Diana Henry
Award-winning cookbook author Olia Hercules takes a culinary trip through the Caucasus—the vibrant region that bridges Europe and Asia —and share the recipes, stories, and striking images of this rich region.
In this gorgeous cookbook, Olia Hercules shares more than 100 dishes that celebrate the food, flavors, and unique culinary heritage of the Caucasus—Georgia, Azerbaijan, Armenia, Iran, Russian, and Turkey. Kaukasis charts Olia’s exploration of this unfamiliar area and introduces its wonderful cuisine that combines European and Middle Eastern ingredients in ways that are fresh and new.
Tsago’s Blackberry & Grape Sauce
Savory Peach & Tarragon Salad
Plov with Pumpkin, Chestnut & Walnut
Zahir’s Stoned Chicken
Vine Leaf Dolma
Armenian Cognac Profiteroles
Red Basil Sherbet
|Samarkand: Recipes & Stories from Central Asia & The Caucasus
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Author: Caroline Eden
Brand: Eden Caroline
Over hundreds of years, various ethnic groups have passed through this city, sharing and influencing each other's cuisine and leaving their culinary stamp. Samarkand is a love letter to Central Asia and the Caucasus, containing travel essays, beautiful photography and recipes that are little known in the West that have been expertly adapted for the home cook. There is an introduction to the region (explaining the ethnic groups – Uzbeks, Tajiks, Russian, Turkis, Koryo-Saram, Jewish, Caucasus, Afghan) with a useful pantry of essential ingredients, followed by an array of delicious dishes. These include Lamb Kebabs with Cinnamon, Cloves & Hot Hummus, Pumpkin Stuffed with Jeweled Rice, Pomegranate & Vodka Sorbet and the all-important breads of the region – non, flatbreads and pides.
- Samarkand Recipes Stories from Central Asia the Caucasus
|Ketogenic Diet Instant Pot Pressure Cooker Cookbook: Top 80 Simple, Quick And Delicious Low Carb Keto Diet Recipes For Your Everyday Cooking With ... (Ketogenic diet instant pot cooking book)
Lowest new price: $6.28
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Author: James C. Thompson
Are you in ketogenic diet or other low carb diet?
Are you planning to have one low carb diet?
Do you have an instant pot or any other similar pressure cooker?
Do you want to combine both low carb keto diet and instant pot pressure cooker to serve you with easy, healthy and flavored foods in a short time?
If yes for any of above questions, then this book is for you!
When it comes to the subject of weight loss, being healthy, and dieting, it leaves many people feeling unmotivated and daunted just by the thought of it. But the ketogenic diet is a proven, effective and natural diet that can help you lose some weight quickly. Keto diet along with the Instant Pot was designed to help prepare quick, healthy, and delicious meals that will provide you with a much healthier lifestyle.
The ketogenic diet works on a simple principle, to switch your body from burning carbohydrate to burning fat. This helps enter your body into the metabolic state of ketosis. When your body is in ketosis, it will burn fat faster than burning carbs. In addition, ketogenic diets have been proven to help decrease appetite, elevate your blood sugar, help control your blood pressure, increase your lifespan, and speed up your metabolism.
Inside this book, you will find 80 healthy, easy and delicious ketogenic diet instant pot recipes. They include: Chicken, Pork, Beef, Lamb, Turkey, Soups, Seafood, Vegetables and Appetizers, etc..We believe you will find your favorite ones. Below are some amazing recipes from this book:
Hearty Lemon and Rosemary Chicken Thighs
Enriching Jalapeno Popper Chicken Chili
Very Famous Cider-Glazed Pork
Generous Ranch Pork Chops
Wondrous Herbed Crusted Roast Beef
Beyond Belief South Indian Lamb Curry
Smoky Bacon and Turkey Chowder
Celestial Seafood Gumbo
Hungarian Mushroom Soup with Fresh Dill
This book contains proven steps and strategies on how to use your Instant Pot to make ketogenic recipes faster than ever. These 80 recipes are easy to make, tastes delicious, and gives a multitude of nutrients to keep yourself happy and healthy. And according to common belief, using the Instant Pot requires an advanced set of cooking skills, but that’s all just a total lie! This book will teach you how to use this pressure cooker to prepare food faster. With your Instant Pot, you’ll be eating healthy and keto friendly foods everyday without spending too much time in the kitchen.
Now all you need to do is just to follow this book and put it into action! Prepare your ingredients and dump them into the instant pot, then wait for some minutes, finally you will have your favorite dishes! Get This Copy Now!
|Please to the Table: The Russian Cookbook
Lowest new price: $13.49
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Author: Anya von Bremzen
Brand: Brand: Workman Publishing Company
From the robust foods of the Baltic states to the delicately perfumed pilafs of Azerbaijan, from borscht and beef stroganoff to the grains and yogurts of Georgia, Anya von Bremzen and John Welchman take Westerners on a spectacular tour of the many and varied cuisines of the fifteen former Soviet republics. Anya von Bremzen, a native Muscovite, grew up on regional cooking and has traveled extensively throughout the former Soviet Union, visiting professional chefs, touring markets, and sampling and gathering dishes. Covering eleven time zones and hundreds of recipes, Please to the Table brings to light the astounding culinary diversity of this corner of the world-and the similarities between the cuisines, too. Here are Byelorussion Mushroom Croquettes, Armenian Stuffed Mussels, and dozens of other zakuski-the "little bites" that are the heart and soul of Russian meals. Soups from Armenian Lentil and Apricot Soup to Lithuanian Apple Soup with Apple Dumplings. Dozens of entrees including Uzbek Lamb Pilaf, Russian Salmon with Sorrel and Spinach, Azerbaijani Quail in Walnut and Pomegranate Sauce, Armenian Pumpkin Moussaka. And side dishes, salads, beverages, and desserts such as Russian Cranberry Mousse and an Almond and Pistachio Paklava. Plus vatrushki, pampushki, halushki, blinchiki, sirniki, and pirozhki. Winner of the 1990 James Beard Food and Beverage Book Award. Selection of the Book-of-the-Month Club's Homestyle Books and the Better Homes & Gardens Family Book Service. 58,000 copies in print.
Is there more to Russian cookery than beets, cabbage, and sour cream? Please to the Table, a comprehensive guide that takes readers and cooks from the Baltics to Uzbekistan, should absolutely bury that question. Russia alone is bigger than the U.S. and Canada combined; its people claim more than 100 different nationalities and languages. Throw in the other 14 former Soviet republics, cook a feast, and you'll sample everything from Moldavian marinated peppers to cold yogurt and cucumber soup to Uzbek lamb stew to crawfish boiled in beer to open cheese tartlets, Russian tea, and, yes, beef stroganoff--nearly every major culinary style is represented here. Anya von Bremzen and John Welchman capture the soul of Mother Russia in 400 recipes joined together with a literate overview of each culinary piece in this magnificent jigsaw puzzle of a nation. The cook will be amply rewarded, and readers will travel far and wide through flavors and feasts only dimly imagined in the West.
- Used Book in Good Condition
|Tasting Georgia: A Food and Wine Journey in the Caucasus
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Author: Carla Capalbo
Winner of the prestigious André Simon Award explores Georgia's culinary traditions.
Nestled between the Caucasus Mountains and the Black Sea, and with a climate similar to the Mediterranean's, Georgia has colorful, delicious food. Vegetables blended with walnuts and vibrant herbs, subtly spiced meat stews and home-baked pies like the irresistible cheese-filled khachapuri are served at generous tables all over the country. Georgia is also one of the world s oldest winemaking areas, with wines traditionally made in qvevri: large clay jars buried in the ground.
Award-winning food writer and photographer Capalbo has traveled around Georgia collecting recipes and gathering stories from food and winemakers in this stunning but little-known country. The beautifully illustrated book is both a cookbook and a cultural guide to the personal, artisan-made foods and wines that make Georgia such a special place on the world's gastronomic map.
|Mastering the Art of Soviet Cooking: A Memoir of Food and Longing
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Author: Anya Von Bremzen
Brand: Anya Von Bremzen
A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations
Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, naively joyous, and melancholy—and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return.
Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, Anya and her mother decide to eat and cook their way through every decade of the Soviet experience. Through these meals, and through the tales of three generations of her family, Anya tells the intimate yet epic story of life in the USSR. Wildly inventive and slyly witty, Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses.
Q&A with Anya Von Bremzen
Q. One of your reasons for writing this book was your feeling of leading a double life as a food writer. Can you explain?
A. When I started my career in the early 90s, after emigrating in the 70’s, the Soviet drama of putting food on the table was still fresh. Whenever I ate at a fancy restaurant for my work, I felt pangs of guilt about all my family struggling back in Moscow. Over time Russia became a wealthy country, but I continued to be haunted by a sense that behind everything I ate professionally lay another reality: a shadow of our collective Soviet trauma. Something deeper, more existential, and related to food. This haunting, complicated past, bottled inside of me, finally had to come out.
Q. What surprised you most, writing the book?
A. What I've come to call the “poisoned madeleine” factor. We lived in a state where every edible morsel was politicized and ideologized. And most of our food was produced by the state my mother had reviled and fled. And yet we experience a powerful bittersweet nostalgia for those “poisoned” flavors. The complexity and contradiction of this longing is what I explore in the book. Over pages eating becomes almost a metaphor for ingesting ideology—and for resisting it.
Q. Mastering the Art of Soviet Cooking tells your story, but also the story of three generations of your family. How did you research their experiences?
A. My mother has an almost uncanny recall of her emotional life, starting from her earliest childhood—back when she was an alienated sensitive kid in the totalitarian frenzies under Stalin. Her feeling of being a “dissident-born,” always at odds with Soviet society, has been an incredibly powerful trope for this book. My dad, on the other hand, remembers perfectly all the small physical details: what vodka cost in 1959, for example. And my grandparents were great raconteurs. Even after they were long gone their stories lived on.
Q. You describe, to sumptuous effect, Russian literature’s obsession with food. Who are your favorite Russian authors?
A. I love most the satirical strain in Russian literature. As much as I venerate Tolstoy and Dostoyevsky, it’s Nikolai Gogol, that gluttonous hypochondriac, who’s my guy. Gogol is amazing—delicious!—on food. His Dead Souls essentially chronicles one grifter’s journey from dinner to dinner through the vast Russian countryside.
Q. You’ve spent time in the new Moscow over the last few years. How would you describe contemporary Russian food culture?
A. The last chapter of the book is ironically titled “Putin’ on the Ritz.” That pretty much sums it up. Foie gras and burrata, sushi flown in from Tokyo—it's all there for comrades with serious rubles. And yet, at the same time, there’s this astonishing wave of Soviet nostalgia! Even oligarchs are pining for the mayonnaise-laden salads and kotleti (Russian burgers) of our shared, vanished socialist childhoods.
Q. How did the work of cooking change over time for Russian women?
A. That’s an arc I lay out in the book. The pioneering Bolsheviks of the 1920s wanted to liberate women from domestic chores—and so both my grandmothers were lousy cooks! But the Bolshevik feminist project failed, and by the next decade, under Stalin, Soviet women got stuck where they remained—carrying the infamous “double-burden” of a job and housework. Still. In a society with so much cultural control, some women of my mother's early 60’s generation found personal self-expression in cooking. Now with the avalanche of chichi prepared food at Russian supermarkets, cooking is strictly a matter of choice.
Q. What was the first dish you remember learning?
A. When I was a kid of five, Mom and I lived on one ruble a day—poverty even by Soviet standards. When we completely ran out money Mom would make fried eggs over stale black bread cubes. I watched her make it so many times I could do it blindfolded. And it's still one of my favorite dishes.
Q. What is your favorite dish to cook with your mother?
A. Each chapter of the book has us obsessing about something different—a new “project.” The sumptuous kulebiaka from the pages of our beloved Chekhov drove us crazy but turned out incredibly. And both Mom and I love the spicy exotic flavors from the ethnic rainbow of former Soviet ethnic republics. Chanakhi, a Georgian lamb stew with tons of herbs (Stalin's favorite dish incidentally) is something we cook a lot.
- Mastering the Art of Soviet Cooking A Memoir of Food and Longing
|Pierogi Love: New Takes on an Old-World Comfort Food
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Author: Casey Barber
This tasty tribute to the pierogi takes a familiar wrapping and stuffs it with a host of unconventional, innovative, and decidedly non-traditional fillings. With 60 sweet and savory recipes that include everything from the classic Polish cheddar and potato offerings to American-inspired Reuben pierogies and fried apple pie-rogies to worldly fillings like falafel and Nutella, there's a pierogi for every party and every palate! Each recipe comes with a charming story from Barber's extensive explorations in pierogi flavors.
CASEY BARBER is a freelance food writer, photographer, and editor of the critically acclaimed website Good. Food. Stories. Her work has appeared in numerous national publications including Gourmet Live, ReadyMade, Today.com, The Kitchn, and DRAFT. Casey is also the author of Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats (Ulysses Press, 2013) and the co-writer of Inspired Bites: Unexpected Ideas for Entertaining from Pinch Food Design (Stewart, Tabori & Chang, 2014).
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