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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)
Lowest new price: $9.99
Lowest used price: $13.68
List price: $9.99
Author: Lynda Rhodes
☆★☆ Lose Weight and Save Time by Preparing Your Own Meals at Home! ☆★☆
Click the READ MORE button and discover a delicious way to get more out of every day!
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 BUY NOW WITH ONE CLICK button on the right-hand side of your screen.
|Mastering the Art of Soviet Cooking: A Memoir of Food and Longing
Lowest new price: $8.39
Lowest used price: $2.16
List price: $16.00
Author: Anya Von Bremzen
Brand: Broadway Books
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.
|Russian Cookbook: Traditional Russian Recipes Made Easy
Lowest new price: $11.87
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Author: Grizzly Publishing
A cookbook on traditional Russian cuisine that outlines recipes not to be read as a pastime but to be followed in the kitchen with ease and without confusion – that is exactly what this cookbook is all about.
You may have had doubts or an initial level interest in the food culture of Russia; perhaps you never got around to digging a little deeper into the recipes and ingredients that are most widely used in Russian cooking. Well, fret not! This cookbook is here as your knight in shining armour.
Apart from shedding light on the foods that have been indulged in throughout the ages and history of this land, this book also helps you understand how everything that looks daunting to try out – is actually not.
In this book, you will get access to authentic recipes for: The world famous beef stroganoff Authentic Russian soups like Borscht Interesting desserts options like Chak Chak And some wide variety of authentic Russian breakfast, salads and soup recipes.
Every single Russian recipe you have ever heard of but found the very concept of to be intimidating is, in fact, something you could just waltz into your kitchen and whip it up with ease, glee, and a tempting aroma wafting through your home.
So what are you waiting for? Click on the buy now button right now and buy your copy today!
|Russian Cuisine: Exclusive Prime-Time Recipes
Lowest new price: $13.92
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Author: Tatiana Lawson
Centuries of mysterious Russian history have produced a unique Russian cuisine. Generations of Russians experimented with new spices and ingredients that came from different parts of the world. Russian Cuisine gracefully combines recipes of two different continents--Europe and Asia--to create unique, immense flavors.
Peter the Great; Ivan the Terrible; Kathryn the Great; and Nicolas the Second, the last Russian Czar, were all gourmets. Kathryn the Great used to have fifty-course dinners just for everyday meals. Her holiday menu could have up to five hundred different dishes just for one dinner.
Most of the unique and extraordinary recipes that constitute Russian Cuisine are approximately five hundred to six-hundred-years old. However, all of the recipes are still commonly used in contemporary Russia.
|CCCP COOK BOOK: True Stories of Soviet Cuisine
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Author: Olga Syutkin
Brand: THAMES HUDSON
As the Soviet Union struggled along the path to communism, food shortages were commonplace, and both Party authorities and Soviet citizens had to apply every ounce of ingenuity to maximize often-inadequate resources. The stories and recipes contained in the CCCP Cook Book reflect these turbulent times: from basic subsistence meals consumed by the average citizen (like okroshka, a cold soup made with the fermented beverage kvass) to extravagant banquets held by the political elite (suckling pig with buckwheat), with a scattering of classics (beef stroganoff) in between. Each recipe is introduced with a historical story or anecdote from the period, and illustrated using images sourced from original Soviet recipe books collected by the authors, food historians Olga and Pavel Syutkin.
Many of the sometimes extraordinary-looking pictures depict dishes whose recipes used unobtainable ingredients, placing them firmly in the realm of "aspirational" fantasy for the average Soviet household. In their content and presentation, the recipes and illustrations act as windows into the cuisine and culture of the era.
CCCP Cook Book offers an illustrated history of Soviet cuisine told through the stories and popular recipes from the period. The book contains 60 recipes from the Soviet period, including such delicacies as aspic, borscht, caviar and herring, by way of bird's milk cake and pelmeni.
|The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia
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Author: Darra Goldstein
"Every Georgian dish is a poem."―Alexander Pushkin
According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven's table scraps was Georgia.
Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition. In The Georgian Feast, Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes.
The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.
- University of California Press
|Recipes from My Russian Grandmother's Kitchen: Discover the rich and varied character of Russian cuisine in 60 traditional dishes
Lowest new price: $9.66
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List price: $14.99
Author: Elena Makhonko
This evocative and beautifully photographed cookbook is packed with authentic and much-loved dishes such as Chicken Kiev, Pelmini (little dumplings), the salmon-filled pie Koulibiac, Stroganoff and the Easter dessert Paskha.
|A Taste of Russia: A Cookbook of Russian Hospitality
Lowest new price: $20.20
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Author: Darra Goldstein
Brand: Brand: Russian Information Services, Inc.
The definitive, best-selling modern cookbook on Russian cuisine has now been published in a new, completely updated and improved 3rd edition, the 30th Anniversary Edition, in fact! Just click on the author's name above to show all of Darra Goldstein's titles, including the new edition of A Taste of Russia.
- Used Book in Good Condition
|Art of Lithuanian Cooking
Lowest new price: $9.81
Lowest used price: $6.33
List price: $14.95
Author: Maria Gieysztor de Gorgey
Brand: Brand: Hippocrene Books
"Art of Lithuanian Cooking is a culinary showcase of palate-pleasing regional delights." --The Midwest Book Review "Here is a collection of Lithuanian recipes that will be welcome on any table." --The International Cookbook Revue This favorite Hippocrene cookbook includes over 150 authentic Lithuanian recupes such as "Fresh Cucumber Soup," "Lithuanian Meat Pockets," "Hunter's Stew," "Potato Zeppelins," as well as delicacies like "Homemade Honey Liqueur," and "Easter Gypsy Cake." The author's introduction and easy step-by-step directions ensure that even novice cooks can create authentic, delicious Lithuanian recipes.
- ISBN13: 9780781808996
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
|Cooking in Russia - Volume 3: Focus on Food Chemistry
Lowest new price: $19.95
Lowest used price: $17.21
List price: $19.95
Author: Greg Easter
In this third installment the author expounds on the principles of organic chemistry as it relates to food science, interwoven with more than 50 detailed recipes, most of which have accompanying online videos. This unusual book fills a niche that is sorely missing in the literature. Namely, how specific flavors are produced by chemical reactions during cooking and how those reactions can be manipulated to improve results. There are diagrams, tables and explanations covering over 25 different topics. If you have ever wondered about such things as what the exact differences are between types of onions, or what bay leaves actually do at the chemical level, or what makes foods a certain color and what that color indicates, or why fresh tomatoes are sometimes combined with puréed tomatoes in sauces, or the science of how flambéing changes the flavor profile of a dish, or why stocks have to be simmered at a specific temperature for optimum results, and many other such questions, here are the scientifically accurate answers presented in clear language. The text is also sprinkled with tidbits of food history and a humorous take on life in restaurant kitchens. Perhaps even more valuable for chefs and serious cooks, the author introduces a never before seen method for producing your own tertiary flavorings, which are those psychologically tantalizing additives that are the trade secrets of commercial food manufacturers. Only instead of using bottles of chemicals, here this is accomplished using only natural foods, ordinary kitchen equipment and a brilliant novel technique. There is also an extensive glossary of terms relating to beers and wines at the back of the book. If you are an aspiring chef, you absolutely need this book. Understanding food chemistry has never been more important than in this age of molecular gastronomy. This isn't just dry theory. You will be able to make use of these methods in any commercial or home kitchen immediately.
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