Category: FOOD

ALTON BROWN'S GEAR FOR YOUR KITCHEN

Price: $3.95

Seller ID: 86877

ISBN: 281BZE1005527

Binding: Hardcover

Condition: Used - Good

Kitchen Secrets: A Culinary Survival Guide to Tips, Techniques & Recipes

Price: $2.50

Publisher: The Reader's Digest Association : March 1997

Seller ID: 75303

ISBN-13: 9780762100088

Binding: Hardcover

Condition: Used - Good

The ultimate kitchen resource. Organized like a traditional cookbook, it is a wonderful compendium of over 200 recipes, essential techniques, preparation hints, and trouble-shooting tips that will see you through preparing, cooking and serving great dishes.
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Chocolate - A Healthy Passion

By: Aaron, Shara

Price: $2.95

Publisher: Prometheus : September 2008

Seller ID: 74860

ISBN-13: 9781591026532

Binding: Hardcover

Condition: Used - Good

The world loves chocolate and chances are you do too. This enjoyable book, written by two leading dieticians, will serve to deepen your love and also your understanding of chocolate. The authors help you explore some surprising applications of chocolate to your life: from its sensory pleasures to its role in emotional and physical wellness. With luscious photography and enticing recipes, this delightful, even mouthwatering, book will bring your appreciation for this gift of Mother Nature to a new level.
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A Precautionary Tale: How One Small Town Banned Pesticides, Preserved Its Food Heritage, and Inspired a Movement

By: Ackerman-Leist, Philip

Price: $1.95

Publisher: Chelsea Green Publishing : November 2017

Seller ID: 223490

ISBN-13: 9781603587051

Binding: Trade Paperback

Condition: Used - Good

Mals, Italy, has long been known as the breadbasket of the Tyrol. But recently the tiny town became known for something else entirely. A Precautionary Tale tells us why, introducing readers to an unlikely group of activists and a forward-thinking mayor who came together to ban pesticides in Mals by a referendum vote--making it the first place on Earth to accomplish such a feat, and a model for other towns and regions to follow. For hundreds of years, the people of Mals had cherished their traditional foodways and kept their local agriculture organic. Their town had become a mecca for tourists...
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Candyfreak: A Journey through the Chocolate Underbelly of America

By: Almond, Steve

Price: $1.95

Publisher: Harvest Books : April 2005

Seller ID: 129807

ISBN-13: 9780156032933

Binding: Trade Paperback

Condition: Used - Good

A self-professed candyfreak, Steve Almond set out in search of a much-loved candy from his childhood and found himself on a tour of the small candy companies that are persevering in a marketplace where big corporations dominate. From the Twin Bing to the Idaho Spud, the Valomilk to the Abba-Zaba, and discontinued bars such as the Caravelle, Marathon, and Choco-Lite, Almond uncovers a trove of singular candy bars made by unsung heroes working in old-fashioned factories to produce something they love. And in true candyfreak fashion, Almond lusciously describes the rich tastes that he has loved s...
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Modern Meat Kitchen: How to choose, prepare and cook meat and poultry

By: Ballard, Miranda

Price: $3.95

Publisher: Ryland Peters & Small : October 2015

Seller ID: 74838

ISBN-13: 9781849757263

Binding: Hardcover

Condition: Used - Good

From flash-fried steaks to slow-cooked pulled pork and everything in-between, this is a comprehensive guide to beef, lamb and pork, as well as chicken, turkey, game birds and venison. Miranda Ballard, of the Modern Meat Shop in London, UK, provides the ultimate guide to cooking meat at home. She recommends the cuts of meat to choose for different types of dish, as well as what questions to ask your butcher. There is advice on buying according to the season and informative charts of all the cuts. With the increased popularity of high-welfare meat, there is a wealth of information about sourcing...
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Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste

By: Barr, Luke

Price: $2.95

Publisher: Clarkson Potter : November 2014

Seller ID: 93207

ISBN-13: 9780307718358

Binding: Trade Paperback

Condition: Used - Good

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. Without quite realizing it, they were shaping today's tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters--some of which...
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Bringing It to the Table: On Farming and Food

By: Berry, Wendell

Price: $3.95

Publisher: Counterpoint : August 2009

Seller ID: 38983

ISBN-13: 9781582435435

Binding: Trade Paperback

Condition: Used - Very Good

Only a farmer could delve so deeply into the origins of food, and only a writer of Wendell Berry's caliber could convey it with such conviction and eloquence. A progenitor of the slow food movement, Wendell Berry reminds us all to take the time to understand the basics of what we ingest. "Eating is an agriculture act," he writes. Indeed, we are all players in the food economy. For the last five decades, Berry has embodied mindful eating through his land practices and his writing. In recognition of that influence, Michael Pollan here offers an introduction to this wonderful collection that is e...
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A Bone to Pick: The good and bad news about food, with wisdom and advice on diets, food safety, GMOs, farming, and more

By: Bittman, Mark

Price: $2.50

Publisher: Clarkson Potter : May 2015

Seller ID: 68233

ISBN-13: 9780804186544

Binding: Hardcover

Condition: Used - Good

Since his New York Times op-ed column debuted in 2011, Mark Bittman has emerged as one of our most impassioned and opinionated observers of the food landscape. The Times' only dedicated opinion columnist covering the food beat, Bittman routinely makes readers think twice about how the food we eat is produced, distributed, and cooked, and shines a bright light on the profound impact that diet--both good and bad--can have on our health and that of the planet. In A Bone to Pick, Mark's most memorable and thought-provoking columns are compiled into a single volume for the first time. As abundant ...
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A Bone to Pick: The good and bad news about food, with wisdom and advice on diets, food safety, GMOs, farming, and more

By: Bittman, Mark

Price: $2.50

Publisher: Clarkson Potter : May 2015

Seller ID: 68262

ISBN-13: 9780804186544

Binding: Hardcover

Condition: Used - Good

Since his New York Times op-ed column debuted in 2011, Mark Bittman has emerged as one of our most impassioned and opinionated observers of the food landscape. The Times' only dedicated opinion columnist covering the food beat, Bittman routinely makes readers think twice about how the food we eat is produced, distributed, and cooked, and shines a bright light on the profound impact that diet--both good and bad--can have on our health and that of the planet. In A Bone to Pick, Mark's most memorable and thought-provoking columns are compiled into a single volume for the first time. As abundant ...
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Essential Equipment for the Kitchen: A Sourcebook of the World's Best Design

By: Books, Carlton

Price: $2.95

Publisher: Carlton Books Ltd : January 2015

Seller ID: 73485

ISBN-13: 9781847960542

Binding: Trade Paperback

Condition: Used - Good

For anyone who cares about good design on a daily basis, this book is a bible. Essential Equipment for the Kitchen is a book about "ultimates"--the ultimate tools designed for the kitchen, from potato peelers to cheese graters--well-designed and beautiful objects that have superior performance and durability. For Charlotte and Peter Fiell, good design is a key part of their lives. Experts in design who have written over 30 internationally bestselling books on the subject, both also believe that choosing to buy well-designed products is one of the most important strategies at our disposal in so...
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Alton Brown's Gear for Your Kitchen

By: Brown, Alton

Price: $3.95

Publisher: Harry N. Abrams : October 2003

Seller ID: 73608

ISBN-13: 9781584792963

Binding: Hardcover

Condition: Used - Good

Looks at kitchen gadgets and equipment, explaining how to select the best and simplest tool for the job, and offers advice on cooking and twenty-five recipes using the featured tools.
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Alton Brown's Gear for Your Kitchen

By: Brown, Alton

Price: $3.95

Publisher: Harry N. Abrams : October 2003

Seller ID: 128988

ISBN-13: 9781584792963

Binding: Hardcover

Condition: Used - Very Good

Looks at kitchen gadgets and equipment, explaining how to select the best and simplest tool for the job, and offers advice on cooking and twenty-five recipes using the featured tools.
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Donut Nation: A Cross-Country Guide to America?s Best Artisan Donut Shops

By: Brown, Ellen

Price: $2.75

Publisher: Running Press Adult : May 2015

Seller ID: 74924

ISBN-13: 9780762455256

Binding: Trade Paperback

Condition: Used - Good

Donuts are America's favorite treat and, in Donut Nation, Ellen Brown travels the United States in search of the best donut shops. From beloved mom-and-pop establishments and roadside cafes to innovative boutiques and artisanal restaurants, there are more than seventy hand-crafted donut shops to take you from Maine to Arizona. Perfect for the cross-country explorer or home chef, it also includes mouthwatering recipes for donuts like Orange-Pistachio Cake, Maple Bacon, and Strawberry-Buttermilk. Donut Nation is a one-of-a-kind trip to the heart of an American classic.
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Pu Pu Hot Pot: The World's Best Restaurant Names

By: Brusey, Ben

Price: $1.50

Publisher: St. Martin's Griffin : June 2013

Seller ID: 73643

ISBN-13: 9781250034540

Binding: Trade Paperback

Condition: Used - Good

100 snapshots of the world's most amazing, dreadful and utterly bizarre restaurant names"What's in a name?" -William Shakespeare (foodie) For too long, restaurants have been judged on the quality of their food. In some parts of the world, chefs have been known to waste literally hours of their lives carefully preparing and cooking stuff, only for other people to eat it and, later, part ways with it. This insanity must stop. There is only one thing to look for in a restaurant; a secret hidden in the pages of this laugh-out loud hilarious book. Ben Brusey has scoured the globe from Sunderland to...
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Pu Pu Hot Pot: The World's Best Restaurant Names

By: Brusey, Ben

Price: $1.50

Publisher: St. Martin's Griffin : June 2013

Seller ID: 81848

ISBN-13: 9781250034540

Binding: Trade Paperback

Condition: Used - Good

100 snapshots of the world's most amazing, dreadful and utterly bizarre restaurant names"What's in a name?" -William Shakespeare (foodie) For too long, restaurants have been judged on the quality of their food. In some parts of the world, chefs have been known to waste literally hours of their lives carefully preparing and cooking stuff, only for other people to eat it and, later, part ways with it. This insanity must stop. There is only one thing to look for in a restaurant; a secret hidden in the pages of this laugh-out loud hilarious book. Ben Brusey has scoured the globe from Sunderland to...
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Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

By: Buford, Bill

Price: $2.75

Publisher: Vintage : June 2007

Seller ID: 129051

ISBN-13: 9781400034475

Binding: Trade Paperback

Condition: Used - Very Good

The book that helped define a genre: Heat is a beloved culinary classic, an adventure in the kitchen and into Italian cuisine, by Bill Buford, author of Dirt. Bill Buford was a highly acclaimed writer and editor at the New Yorker when he decided to leave for a most unlikely destination: the kitchen at Babbo, one of New York City's most popular and revolutionary Italian restaurants.Finally realizing a long-held desire to learn first-hand the experience of restaurant cooking, Buford soon finds himself drowning in improperly cubed carrots and scalding pasta water on his quest to learn the tricks ...
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Whole: Rethinking the Science of Nutrition

By: Campbell, T. Colin

Price: $2.95

Publisher: BenBella Books : May 2013

Seller ID: 63732

ISBN-13: 9781937856243

Binding: Hardcover

Condition: Used - Good

New York Times Bestseller What happens when you eat an apple? The answer is vastly more complex than you imagine. Every apple contains thousands of antioxidants whose names, beyond a few like vitamin C, are unfamiliar to us, and each of these powerful chemicals has the potential to play an important role in supporting our health. They impact thousands upon thousands of metabolic reactions inside the human body. But calculating the specific influence of each of these chemicals isn't nearly sufficient to explain the effect of the apple as a whole. Because almost every chemical can affect every o...
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Let Food Be Your Medicine: Dietary Changes Proven to Prevent and Reverse Disease

By: Colbert MD, Don

Price: $2.95

Publisher: Worthy Books : December 2016

Seller ID: 61647

ISBN-13: 9781617958656

Binding: Trade Paperback

Condition: Used - Good

Most of us think God is not concerned with what we eat, but the Bible actually offers great insight and instruction about the effects of food on our bodies. Dr. Colbert introduces a revolutionary sugar detox method, combined with an anti-inflammatory form of the modified Mediterranean diet that resolves a broad spectrum of diseases, including diabetes, heart disease, dementia, cancer, and osteoarthritis. Just imagine - understanding how food alone can produce mental clarity, balanced weight, and longevity. Includes meal plans.
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Inspiration for Cooks

By: Darcy, Emily

Price: $1.25

Publisher: Summersdale : October 2015

Seller ID: 68213

ISBN-13: 9781849536332

Binding: Hardcover

Condition: Used - Good

"One cannot think well, love well, sleep well, if one has not dined well." --Virginia Woolf

"I hate people who are not serious about meals. It is so shallow of them." --Oscar Wilde

"Eat all the junk food you want as long as you cook it yourself." --Michael Pollan

Packed with wisdom and advice from some of the world's most renowned cooks and connoisseurs, this book is sure to provide inspiration for all who live their lives through food.
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Category: FOOD