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|State Bird Provisions: A Cookbook
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List price: $40.00
Author: Stuart Brioza
Brand: TEN SPEED
Finalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" category
The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco.
Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions.
Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.
|The Ultimate Grain-Free Cookbook: Sugar-Free, Starch-Free, Whole Food Recipes from My California Country Kitchen
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Author: Annabelle Lee
While healthier choices are growing, simply enjoying plenty of real, whole foods in our everyday diet is the frontier. Broccoli Gnocchi with Cheesy Pumpkin Sauce Bacon & Eggplant Carbonara Veggie Wraps Old-Fashioned Pie Crust & Pastry Dough German Chocolate Cake
America is sick, confused, and addicted to fake foods, but there’s nothing fake in author Annabelle Lee’s kitchen. She goes beyond paleo and gluten-free and shows you how to live a quick, easy, and delicious real food lifestyle with recipes that combine fat-burning and nutritious ingredients to create both sweet and savory dishes, while maintaining traditional tastes and textures. Recipes include:
When Lee began experiencing painful, auto-immune symptoms and a little pudge in her belly, she embarked on a path that led to discovering how to make incredible breads, wraps, comfort foods, and desserts unlike any others with ingredients such as nuts, coconut, sweet potato, zucchini, and various other fruits and vegetables as well as alternative, whole food flours. Filled with beautiful, vibrant photos, this book is also full of healthy and readily available ingredients, and kitchen time is simplified by her creative, everyday use of a blender!
- Paleo-Keto Friendly-Grain Free Bread Mix - Variety 4 PK - 10.2 oz each …
- the California Country Gal's SWEET SECRETS: Real Food CUPCAKES!
- Paleo-Keto Friendly-Grain Free Sandwich Bread Mix 10.2 oz
- Paleo-Keto Friendly-Grain Free Rustic Bread Mix 10.2 oz
- The Plant Paradox Cookbook: 100 Delicious Recipes to Help You Lose Weight, Heal Your Gut, and Live Lectin-Free
- Paleo-Keto Friendly-Grain Free Cinnamon Roll Mix 10.2 oz
- The Plant Paradox Quick and Easy: The 30-Day Plan to Lose Weight, Feel Great, and Live Lectin-Free
- The Plant Paradox: The Hidden Dangers in "Healthy" Foods That Cause Disease and Weight Gain
- Lectin-Free Instant Pot Cookbook: Simple, Quick Lectin-free Recipes for your Instant Pot, Electric Pressure Cooker to Reduce Inflammation, Lose ... Free Paradox Diet Instant Pot Cookbook)
- Ketotarian: The (Mostly) Plant-Based Plan to Burn Fat, Boost Your Energy, Crush Your Cravings, and Calm Inflammation
|500 Crock Pot Express Recipes: Healthy Cookbook for Everyday - Vegan, Pork, Beef, Poultry, Seafood and More.
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Author: Jamie Stewart
In this cookbook you will find 500 recipes for the Crock Pot Express divided into the following categories:
• Vegetables • Poultry • Pork • Beef • Fish & Seafood • Vegan • Beans & Grains • Fast Snacks • Desserts • Other Favorite’s If you are considering a health-oriented and fast-paced lifestyle, an electric pressure cooker is the right kitchen tool for you. The Crock Pot Express is a revolutionary multi-cooker that utilizes one-touch technology, high temperatures and high-pressure to cook your food in a healthy way while saving your time and money. Choosing an electric pressure cooker doesn’t mean skimping on flavor. As a matter of fact, it means reaching for the healthier and faster versions of your favorite dishes! This book will give you the guidelines to get the most out of your Crock Pot Express. The Crock Pot Express is a multifunctional programmable cooker that can do the job of an electric pressure cooker, a slow cooker, rice maker, a steamer, a sautéing pan, a warming pot, and yogurt maker. Thus, the Crock Pot Express is given a place of honor on the kitchen countertop!
|Everything I Want to Eat: Sqirl and the New California Cooking
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Author: Jessica Koslow
**Selected as Eater's 2016 Cookbook of the Year**
**iBooks Best of 2016 Selection
**The debut cookbook from Jessica Koslow, award-winning chef of LA’s popular restaurant Sqirl, featuring more than 100 fresh, market-driven, healthy, and flavorful recipes.
Jessica Koslow and her restaurant, Sqirl, are at the forefront of the California cooking renaissance, which is all about food that surprises us and engages all of our senses—it looks good, tastes vibrant, and feels fortifying yet refreshing. In Everything I Want to Eat
, Koslow shares 100 of her favorite recipes for health-conscious but delicious dishes, all of which always use real foods—no fake meat or fake sugar here—that also happen to be suitable for vegetarians, vegans, or whomever you’re sharing your meal with.
The book is organized into seven chapters, each featuring a collection of recipes centered on a key ingredient or theme. Expect to find recipes for dishes Sqirl has become known for, as well as brand-new seasonal flavor combinations, including:
- Raspberry and cardamom jam
- Sorrel-pesto rice bowl
- Burnt brioche toast with house ricotta and seasonal jam
- Lamb merguez, cranberry beans, roasted tomato, and yogurt cheese
- Valrhona chocolate fleur de sel cookies
- Almond hazelnut milk
Koslow lives in LA, where everyone is known to be obsessively health-conscious and where dietary restrictions are the norm. People come into Sqirl and order dishes with all sorts of substitutions and modifications—hold the feta, please, add extra kale. They are looking to make their own healthy adventures. Others may tack breakfast sausage, cured bacon, or Olli’s prosciutto on to their order. So Koslow has had to constantly think about ways to modify dishes for certain diets, which in a way has made her a better, more adaptable cook.
Throughout this book, Koslow provides notes and thought bubbles that show how just about any dish can be modified for specific tastes and dietary needs, whether it needs to be gluten-free or vegan.
Everything I Want to Eat captures the excitement of the food at Sqirl—think of a classic grilled cheese turned playful with the addition of tomato coriander jam—while also offering accessible recipes, like blood orange upside-down cake, that can be easily made in the home kitchen. Moreover, it’s an entirely new kind of cookbook and approach to how we are all starting to think about food, allowing readers to play with the recipes, combining and shaping them to be nothing short of everything you want to eat.
|Nancy Silverton's Breads from the La Brea Bakery: Recipes for the Connoisseur
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Author: Nancy Silverton
A beautiful cookbook from the master baker of the brioche and creme fraiche custard that made Julia Child cry because, "It's a dessert to cry [over]; it's so good."
The owner and chef of L.A.'s famous and successful La Brea Bakery reveals her magical recipes, adapted for home bakers. Before the baking even begins, Silverton takes the reader through the wonder of bread alchemy, then introduces readers to a wide range of recipes which range from the whimsical to the sublime.
From the two-week process of creating the starter to the ingredients and equipment needed, to the required temperature control needed for the perfect loaf, beginner and advanced bread makers and bakers will enjoy this incredible, classic cookbook.
Silverton, who hails from the renowned Los Angeles bakery for which this book is named, goes back to square one in Breads for the La Brea Bakery: the yeast. While commercial yeast may work, using it doesn't really get to the essence of good bread or good bread making. Her book describes the two-week process required to create a starter the old-fashioned way. Once that is done, there are breads, pretzels, bagels, and a host of other good things to bake.
|Season: Wine Country Food, Farming, & Friends
Lowest new price: $26.38
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List price: $50.00
Author: Justin Wangler
There’s a fresh, relaxed way of cooking going on in the California wine country. And in the kitchens and gardens of Jackson Family Wines, it’s a happy way of life. It’s about crafting food that starts with what’s growing in the soil, grazing in the fields, and swimming in the sea—food prepared with a light hand, seasoned with confidence, and served with casual sophistication. It’s about treating wine not as an afterthought to pair with a dish, but as a starting point for that dish to spring from.
, chefs Justin Wangler and Tracey Shepos Cenami and pastry chef Robert “Buttercup” Nieto share more than a hundred of their favorite recipes for everything from special occasions to everyday meals. You’ll find complete menus and ideas for seasonal celebrations—from a springtime garden party and a stress-free summer picnic to an autumn harvest celebration and a holiday finger-food feast—plus a year’s supply of seasonal starters, salads, soups, sides, mains, and desserts.
With user-friendly tips on growing and sourcing produce from master culinary gardener Tucker “Farmer T” Taylor, and wine-pairing notes from master sommelier Michael Jordan, this is more than a cookbook. It’s a kitchen companion you’ll turn to winter, spring, summer, and fall for inspiration.
And most of all, it’s a reflection of today’s wine-country cooking at its best, with recipes such as:
- Peach Toast with Garden Honey & Spicy Bush Basil
- Roasted Salmon with Artichoke Barigoule & Sorrel Aioli
- Purple Potato Salad with Peas, Dill & Tarragon
- Seared Flat Iron Steak with Spigarello & Cherry Tomatoes
- Beet Pasta with Ham Hock & Brussels Sprout Leaves
- Charred Calamari, White Bean & Chorizo Salad
- Cherry Clafoutis with Tarragon Whipped Cream
Whether you grow your own produce, look forward to your weekly CSA delivery, or shop your local farmers’ market, if you love food and wine that celebrate the best of every season, this book will add a world of fresh flavors and ideas to the way you cook, eat, and entertain.
|Tartine All Day: Modern Recipes for the Home Cook
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Author: Elisabeth Prueitt
Brand: AMERICAN WEST BOOKS
A comprehensive cookbook with 200 recipes for the way people want to eat and bake at home today, with gluten-free options, from James Beard Award-winning and best-selling author Elisabeth Prueitt, cofounder of San Francisco's acclaimed Tartine Bakery.
Tartine All Day is Tartine cofounder Elisabeth Prueitt’s gift to home cooks everywhere who crave an all-in-one repertoire of wholesome, straight-forward recipes for the way they want to eat morning, noon, and night. As the family cook in her own household, Prueitt understands the challenge of making daily home cooking healthy, delicious, and enticing for all—without wearing out the cook. Through concise instruction Prueitt translates her expertise into home cooking that effortlessly adds variety and brings everyone to the table.
With 200 recipes for everything from the best-ever salad dressings to genius gluten-free pancakes (and 45 other gluten-free options), the greatest potato gratin, fool-proof salmon and roasted chicken, and dreamy desserts, Tartine All Day is the modern cookbook that will guide and inspire home cooks in new and enduring ways.
|The Homemade Ice Cream Recipe Book: Old-Fashioned All-American Treats for Your Ice Cream Maker
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Author: Robin Donovan
"Ever fantasize about a one-stop ice-cream shop that has all your favorite flavors and then some? If so, Robin Donovan’s Homemade Ice Cream Recipe Book is your dream come true. Time-tested flavors such as Cookies and Cream, Classic Vanilla, Chocolate Fudge Brownie, and Red Velvet abound in these easy-to-follow recipes. All recipes are based on one classic base. From there, the sky’s the limit!"
―Marcy Goldman, chef, author of A Passion for Baking, and host of www.BetterBaking.com
There are few things more enjoyable than the creamy comfort of rich, old-fashioned ice cream. But with the recent boom in exotic flavors, non-dairy options, and Italian-style gelatos, sometimes you just want an ice cream recipe book that helps you make classic, custard-style ice cream right at home.
Recipe developer, bestselling cookbook author, and lifelong ice cream lover Robin Donovan grew up craving her favorite frozen treat. Many sweltering summer afternoons were spent cranking an old-fashioned ice- and salt–filled ice cream maker to churn the kind of cold, fresh, velvety ice cream that childhood memories are made of. In her first ever ice cream recipe book, Robin offers everything you need to make your own memories with deliciously sweet and perfectly smooth ice cream.
The Homemade Ice Cream Recipe Book is your all-in-one ice cream companion for classic, feel-good ice cream flavors with natural, wholesome ingredients using your very own home ice cream maker.
- Flavors, Flavors, Flavors! From rocky road to butter pecan, from mint chip to peach… the flavors in this ice cream recipe book are the most popular all-American favorites that everyone in your family is sure to love
- Churn like a Pro Handy tips and techniques will help you get the most out of your beloved ice cream maker
- Go Beyond the Cream This ice cream recipe book includes recipes for making cones, cakes, cookies, sauces, and more
- Top It Off Creative ideas for tasty mix-and-match toppings let you create your own signature scoop that go hand-in-hand with these ice cream recipe book favorites
Ice cream holds a special place in everyone’s heart. And with The Homemade Ice Cream Recipe Book it will hold a special place in your family’s kitchen as well.
- Ben & Jerry's Homemade Ice Cream & Dessert Book
- Ice Cream Social: 100 Artisanal Recipes for Ice Cream, Sherbet, Granita, and Other Frozen Favorites
- StarPack Home Ice Cream Freezer Storage Containers Set of 2 with Silicone Lids
- The Best Ice Cream Maker Cookbook Ever
- The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More
- The Perfect Scoop, Revised and Updated: 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments
- The Complete Cuisinart Homemade Frozen Yogurt, Sorbet, Gelato, Ice Cream Maker Book: 100 Decadent and Fun Recipes for your 2-Quart ICE-30BC
- Nostalgia ICMP400WD Electric Wood Bucket Ice Cream Maker, 4-Quart, Brown
- Old-Fashioned Homemade Ice Cream: With 58 Original Recipes
- Cuisinart ICE-70 Electronic Ice Cream Maker, Brushed Chrome
|The L.A. Cookbook: Recipes from the Best Restaurants, Bakeries, and Bars in Los Angeles
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Author: Alison Clare Steingold
From Boyle Heights to Malibu, Los Angeles is the most exciting food city in the United States. These 100 recipes from L.A.’s best chefs transport the California Dream to your table.
Blessed by the abundance of sun, sea, and fertile agricultural land; vibrant Asian, Latin American, Middle Eastern, and European communities; and talent in up-and-coming mavericks, celebrity chefs, and bold restaurateurs redefining hospitality, Los Angeles is having an unprecedented food moment.
Alison Clare Steingold has collected and curated 100 recipes from the most talked-about kitchens in town, many shared for the very first time. From local favorites to celebrity hot spots, Los Angeles dining culture combines respect for ingredients, relaxed yet confident technique, and a flair for showmanship that can only come from next door to Hollywood. From cocktails and pantry staples through homemade pizza dough and desserts, The L.A. Cookbook presents the drinks and dishes Angelenos love most, brilliantly adapted for the home.
Contributors include Alma, Baroo, Bestia, the Beverly Hills Hotel Fountain Coffee Shop, Bottega Louie, Chengdu Taste, Everson Royce Bar, Farmshop, Felix, Guelaguetza, Joan’s on Third, Jon & Vinny’s, Little Flower Bakery, The Little Door, LocoL, Love & Salt, Matsuhisa, Meals by Genet, n/naka, Otium, Paloma’s Paletas, Park’s BBQ, Revolutionario, Rucker’s Pies, Spago Beverly Hills, The Tasting Kitchen, Valerie Confections, and many more.
|Chez Panisse Vegetables
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Author: Alice L. Waters
Brand: William Morrow Company
For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut squash in the dark of winter, much of the inspiration about what to put on the menu comes from the high quality produce Waters and her chefs seek out year-round.
Using the treasures from the earth, Chez Panisse Vegetables offers endless possibilities for any occasion. Try Grilled Radicchio Risotto with Balsamic Vinegar at your next dinner party, or Pizza with Red and Yellow Peppers for a summer evening at home. Why not forgo green-leaf lettuce, and opt for Artichoke and Grapefruit Salad drizzled with extra-virgin olive oil? Or serve Corn Cakes with fresh berries for breakfast instead of cereal?
Throughout Vegetables, Waters shares her energy and enthusiasm for what she describes as "living foods." When she first began in the restaurant business, the selection of good-quality vegetables was so limited that she found herself searching out farmers with whom she might do business. Luckily, today's explosion of markets and organic farms across the country ensures that any home cook can find freshly harvested produce to put on the table. And with the increased popularity of home gardening, more and more people are taking their vegetables straight from the earth and into the kitchen.
Cooks, gardeners, vegetarians and everyone who appreciates good food will find Chez Panisse Vegetables to be not only a cookbook, but a valuable resource for selecting and serving fine produce. From popular vegetables like corn, tomatoes and carrots, to more unusual selections like chard, amaranth greens and sorrel, Vegetables offers detailed information about the seasonal availability, proper look, flavor and preparation of each selection. Arranged alphabetically by vegetable, and filled with colorful linocut images, Chez Panisse Vegetables makes it easy for a cook to find a tempting recipe for whatever he or she has brought home from the market.
By now just about everybody whose interest in eating runs deeper than fast food knows about Alice Waters. The creator of Chez Panisse, the legendary restaurant in Berkeley, California, that helped create a modern American cuisine based on fresh ingredients, she is also equally well-known as a teacher and cookbook author. Chez Panisse Vegetables is one of the best new cookbooks of the season; it's as useful for its information about vegetables and how to use and handle them as it is for its irresistible recipes, which lead to complex and interesting dishes built from simple ingredients and simple techniques.
- fine first edition hardcover signed by Waters and illustrator Patricia Curtan
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