Cookbooks

American Seafood: Heritage, Culture & Cookery from Sea to Shining Sea

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$50.00
"Part cookbook, part reference guide, Barton Seaver's American Seafood is a comprehensive and inspirational exploration of lesser known species and rekindles an awareness of the people, places, and histories of our oceans." --Eric Ripert, Chef & Co-Owner of Le Bernardin

Winner of the Gourmand World Cookbook Award in the US in the Fish and Seafood category!
A 2017 Nautilus Award Winner!

With the growing trend to reintroduce US-caught seafood into our culinary lexicon, this trustworthy reference from prestigious writer, chef, and sustainability advocate Barton Seaver will be the go-to source for home cooks, culinary students, professional chefs, and anyone fascinated by American food culture. American Seafood looks at maritime history, including Native American fisheries; fishing technology (including aquaculture); the effect of imports on our diet, economy, and the health of our seas; the biology of taste; and the evolution of seafood cuisine, from Pine Bark Stew, red and white chowder, Po' Boys, and Clam Bakes, to Baltimore Crab Cakes, Planked Salmon, Oysters Rockefeller, and Sushi. And although this is not a cookbook, Barton Seaver presents invaluable information on traditional culinary arts and his favorite ideas for taste pairings and preferred methods for cooking seafood. An index of species--with common, regional, and accepted names, all alphabetized--rounds out this must-have volume.
ISBN/SKU: 
9781454919407
0
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Art of Flavor: Practices and Principles for Creating Delicious Food

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$28.00
As seen in Food52, Los Angeles Times, and Bloomberg

Two masters of composition - a chef and a perfumer - present a revolutionary new approach to creating delicious food.



Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles:

- The Four Rules for creating flavor
- A Flavor Compass that points the way to transformative combinations
- "Locking," "burying," and other aspects of cooking alchemy
- The flavor-heightening effects of cooking methods
- The Seven Dials that let you fine-tune a dish

With more than eighty recipes that demonstrate each concept and put it into practice, The Art of Flavor is food for the imagination that will help cooks at any level to become flavor virtuosos.

ISBN/SKU: 
9781594634307
0
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Artisanal Kitchen: Perfect Pasta: Recipes and Secrets to Elevate the Classic Italian Meal

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$12.95
Expand your pasta repertoire with this curated collection of recipes from the acclaimed chefs at Franny's in Brooklyn. Each is a simple dish, suitable for weeknight cooking but approached in a way that uncovers a newfound depth of flavor.

The Artisanal Kitchen cookbook series brings together great chefs and appealing subjects to add an easy level of pleasure and expertise to home cooking.
ISBN/SKU: 
9781579657628
0
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Artisanal Kitchen: Perfect Pizza at Home: From the Essential Dough to the Tastiest Toppings

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$12.95
Create extraordinary pizza at home with this curated collection of recipes from the acclaimed chefs at Franny's in Brooklyn. They redefined what a pizza could be and now show you how to make it your own.

The Artisanal Kitchen cookbook series brings together great chefs and appealing subjects to add an easy level of pleasure and expertise to home cooking.
ISBN/SKU: 
9781579657635
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Bad Food Bible: How and Why to Eat Sinfully

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$25.00
Physician and popular New York Times Upshot contributor Aaron Carroll mines the latest evidence to show that many "bad" ingredients actually aren't unhealthy, and in some cases are essential to our well-being.

Advice about food can be confusing. There's usually only one thing experts can agree on: some ingredients--often the most enjoyable ones--are bad for you, full stop. But as Aaron Carroll explains, these oversimplifications are both wrong and dangerous: if we stop consuming some of our most demonized ingredients altogether, it may actually hurt us. In The Bad Food Bible, Carroll examines the scientific evidence, showing among other things that you can:
-Eat red meat several times a week: The health effects are negligible for most people, and actually positive if you're 65 or older. -Have a drink or two a day: As long as it's in moderation, it will protect you against cardiovascular disease without much risk. -Enjoy a gluten-loaded bagel from time to time It has less fat and sugar, fewer calories, and more fiber than a gluten-free one. -Eat more salt: If your blood pressure is normal, you should be more worried about getting too little sodium than having too much.
Full of counterintuitive lessons about food we hate to love, The Bad Food Bible is for anyone who wants to forge eating habits that are sensible, sustainable, and occasionally indulgent.
ISBN/SKU: 
9780544952560
0
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Baking Class: 50 Fun Recipes Kids Will Love to Bake!

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$18.95
Following the best-selling Cooking Class comes this delightful baking companion for kids ages 8-12, featuring 50 easy-to-follow recipes. Lively step-by-step photos teach bakers-in-training how to knead dough, make biscuits, decorate cookies, and produce a perfect pie, along with essential skills like following directions and accurately measuring ingredients. They'll learn to make both sweet and savory treats and will use fresh fruits and vegetables in recipes such as Bursting with Blueberry Muffins, Zombie Zucchini Bread, and Peachy Keen Crumble. Bonus goodie bag stickers, pop-out gift tags, and bake sale signs encourage kids to share their homemade delights with pride.
ISBN/SKU: 
9781612128559
0
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Betty Crocker Cookbook, 12th Edition: Everything You Need to Know to Cook from Scratch

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$21.99
The 12th edition of a trusted favorite, with everything the home cook needs to cook confidently, fully updated for a newer generation--now available in a comb-bound format.

This is the book home cooks have come to trust; the 12th edition of the Betty Crocker Cookbook, with updated recipes, new photography, plus expanded and new chapters to meet the needs of today's home cooks. With 1,500 recipes and variations, and more than 1,000 photos, this colorful new edition packs a punch. How-to step-by-step photos show rather than simply tell how to get great results. The new Technique features explain fully the concepts behind techniques such as braising, deglazing, and hot water-bath canning. A Make-Ahead feature shows how to make a batch of one item and use it various ways. And a Global Flavors ingredient ID introduces new ingredients by region. Now available in a convenient comb-bound edition, this classic is destined to be the most-used book in the kitchen.
ISBN/SKU: 
9781328911209
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Big Dips: Cheese, Salsa, Pesto, Hummus

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$14.99

Yummy bowls of fix-in-a-jiff blends go with crudités, breads, crackers, chips, and more.

When you're serving party nibbles, there's always room for another appetizer. Whip up some Pumpkin Pepita Hummus to add a dash of color and flavor to a harvest-themed gathering, or put out a bowl of Cheesy Pub Dip to get those football fans cheering. These dips can even add a zesty twist to your next meal: try Watermelon Cucumber Salsa as a topping for salad on a hot summer day, or drop a scoop of Cilantro Peanut Pesto into your stir-fry to take it to the next level. These flavorful recipes require little to no cooking and will delight any palate.

James Bradford is a chef in northern Utah. He specializes in the creative preparation of local ingredients.

ISBN/SKU: 
9781423644538
0
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Bloody Mary Book: Reinventing a Classic Cocktail

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$18.00
For brunches, parties, and game-day tailgating, there's no cocktail more beloved than the Bloody Mary!

In 65 inventive recipes, the Bloody Mary is rejiggered with a rainbow of garnishes, new flavors, and different liquors. The drinks are a dizzying array of creativity, from the Vegan Mary, which is packed with umami, to a Middle Eastern Mary, adding cumin, coriander, and harissa for an extra bit of spice. Shake up these recipes for the perfect weekend pairing, complete with bar food for a little nosh:

Drinks:

  • The Bowling Green Bloody
  • The Bloody Maja
  • The Gazpacho Mary
  • Eats:
  • Celery Stuffed with Pimiento Cheese
  • Smoked Salmon Spread
  • Spanish Potato and Sausage Tortilla
  • And if you don't have time to whip up a Bloody Mary mix from scratch, no worries: author Ellen Brown has demystified the cream of the crop of store-bought bases that will have you sipping a savory concoction ASAP. Just add your own special twist and a few garnishes. Whatever your fancy, the Bloody Mary is the perfect weekend drink.

    ISBN/SKU: 
    9780762461677
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    Bold Flavored Vegan Cooking: Healthy Plant-Based Recipes with a Kick

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    $19.99

    Excite Your Taste Buds with Big Flavors

    Celine Steen, founder of the popular food blog Have Cake Will Travel, embraces dynamic seasoning with umami-rich, meat-free ingredients like dried shiitake mushrooms, tamari, miso and matcha. Celine adds new levels of flavor to your favorite dishes with unique combinations of aromatic spices, from Szechuan peppercorn to dried arbol chiles. Her dishes are nothing short of bold and memorable.

    Whether you're craving something savory like Caramelized Jackfruit Tacos, spicy like Moroccan-Flavored Stuffed Squash or sweet like Miso Caramel Galette, Celine has you covered. With gluten-free, soy-free and oil-free options and meals that can be prepared in 30 minutes or less, Bold Flavored Vegan Cooking will ensure you keep coming back for more.

    ISBN/SKU: 
    9781624143908
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    Camp and Cabin Cookbook: 100 Recipes to Prepare Wherever You Go

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    $24.95

    When it comes time to head out on the trail with a tent in hand, or to hit the road for a rural weekend at the cabin or lake house, there's no reason to compromise on great food. It's easy to whip up delicious meals with the recipes in this book: in addition to supply lists and prep work that can be done ahead of time, the instructions include options for cooking both outdoors over a roaring fire or indoors near a cozy hearth. Recipes include:

  • Hasselback Sweet Potatoes
  • Dutch Oven Lasagna
  • Carne Asada Street Tacos
  • Peach and Blueberry Cobbler
  • The Camp & Cabin Cookbook is a feast for the eyes, with gorgeous photographs for every dish, from breakfast to snacks to dinner. Don't leave home without it!

    ISBN/SKU: 
    9781682681367
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    Chef Gino's Taste Test Challenge: 90 Winning Recipes That Any Kid Can Cook

    $18.99

    Celebrated Chef Gino Campagna knows a BIG secret: ANY KID CAN COOK!

    The recipes in this book are simple, easy to follow, and best of all--TASTY! They're also open-ended so you can add your favorite flavors and creative flair. Inside young cooks will find delicious and nutritious dishes, from basic pasta and pizza doughs to Ginestrone (aka minestrone) soup and Guac Amore (aka guacamole) to French toast grilled cheese and Fruity Pops, that the entire family will enjoy preparing together. After all, cooking is a team sport!

    So what are you waiting for? Step into the kitchen with Chef Gino, challenge your taste buds, and most importantly, HAVE FUN!

    ISBN/SKU: 
    9781623368869
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    Chowgirls Killer Party Food: Righteous Bites & Cocktails for Every Season

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    $22.95

    With an eye for style and appreciation for seasonal ingredients, the proprietors of Chowgirls Killer Catering, one of the Midwest's leading catering companies, share their inspired ideas for delicious appetizers, small plates, and cocktails that are perfect for home entertaining. Amy Lynn Brown and Heidi Andermack were early adopters of the local, organic, sustainable, and seasonal approach to cooking; their ethos is clearly reflected in this cookbook, which offers fun, elegant, and yet easy-to-prepare recipes arranged by season that will be the hit of your next social gathering.

    For your party to welcome spring, impress your guests with Spring Pea Toasts with Gouda, Mint-Crusted Lamb Chops, and Wasabi Crab Cakes. For that backyard summer fest, try Flank Steak Skewers with Chimichurri, Sweet Corn Risotto with Grilled Shrimp, and Gazpacho Jars. On that chilly fall gathering, offer the Grilled Sirloin with Farro Tomato Salad, Bacon-Pecan Tartlets, and Roasted Fall Vegetables with Saffron Aioli. And for that festive winter blow-out, make the Italian Beef Sliders, Crab & Green Chile Gratin, and Artichoke Tapenade. Then to wash it all down, make sure there's plenty of Mint Julep Sweet Tea, White Sangria, and Strawberry Basil Daiquiris!

    Andermack and Brown's shared passion for cooking and entertaining shines throughout this beautiful and inspiring cookbook. Their "righteous bites" will impress your guests with dazzling, organic, locally sourced recipes that show you care. Party on!

    Michigan-born Heidi Andermack and Kentucky-born Amy Lynn Brown co-founded Chowgirls Killer Catering in 2004. They both live in Minneapolis, Minnesota, with their respective families.

    ISBN/SKU: 
    9781551526454
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    Clueless in the Kitchen: Cooking for Beginners

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    $16.95

    Reviews of the previous edition: "This is a great cookbook for the younger and inexperienced cook. The language used is informal and very conversational.... This book is extremely useful and a great addition to the library of the newly moved out young person." --Resource Links

    "Young adults who like to cook or would like to learn more about cooking will appreciate the abundant information and recipes here ... The author makes a strong case for fresh over convenience and processed food and explains many cooking and kitchen basics ... its basic food message is sensible and the recipes are appealing." --Booklist

    "Wryly humorous collection... substantial basic information on cooking... friendly, tongue-in-cheek tone." --School Library Journal

    Features more than 150 delicious, easy-to-make recipes for students and others on the go.

    Clueless in the Kitchen is designed for beginners -- and other time-challenged cooks -- who love good food, cooked from scratch, and have very little time for cooking. Clueless in the Kitchen gives the straightforward instructions needed to put together healthful meals and snacks (without obsessing). There is lots of information on preparing meals for a household, even if it includes vegetarians or young parents with picky eaters. Included are survival tips and useful cooking advice for everyone, including knife skills every cook needs to know.

    Now illustrated with 175 color photographs, this revised and updated edition guides the inexperienced cook through a whole new kitchen experience. Every recipe is presented and tested to ensure that it is easy to make in the least amount of time possible.

    Clueless in the Kitchen is filled with simple recipes for just about everything. There are recipes for lasagna, chili and fajitas, there are curries and casseroles, hearty soups and lots of great snacks. There are even some truly decadent desserts.

    The range of delicious recipes include:

  • chunky guacamole and other dips
  • creamy pumpkin, minestrone and potato soups
  • authentic Greek salad, cheery carrot and raisin salad
  • pancakes, crepes and scrambled eggs
  • beef stew, nearly normal shepherd's pie and sloppy joes
  • fried rice, stuffed peppers and thermonuclear chicken wings
  • amazing chocolate cake and chocolate chip cookies.
  • Whether a beginner or short on time, or looking to spruce up an everyday cooking repertoire, Clueless in the Kitchen is the best possible guide to healthy home cooking.

    ISBN/SKU: 
    9781770859333
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    Cocktail Garden: Botanical Cocktails for Every Season

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    $19.99
    The Cocktail Garden offers cocktail recipes focused around the flavors and produce found throughout the seasons, all stunningly illustrated by internationally-renowned artist Adriana Picker. From summery raspberries and rich figs to citrus and white peaches, apples and pineapples, and infusions using a riot of herbs - basil and thyme, to sage and lavender and other flavors found in the garden. There are drinks for long hot summer afternoons spent among flowers in the garden; wine spritzers for breezy evenings on the back porch; champagne cocktails for celebrations under the apple tree; nightcaps for wintry nights by the fireside; and fruity party punches for that garden party gathering with style.
    ISBN/SKU: 
    9781743792858
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    Coming to My Senses: The Making of a Counterculture Cook

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    $17.00
    The New York Times bestselling and critically acclaimed memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant.

    When Alice Waters opened the doors of her "little French restaurant" in Berkeley, California in 1971 at the age of 27, no one ever anticipated the indelible mark it would leave on the culinary landscape--Alice least of all. Fueled in equal parts by naiveté and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. In Coming to My Senses Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity. Moving from a repressive suburban upbringing to Berkeley in 1964 at the height of the Free Speech Movement and campus unrest, she was drawn into a bohemian circle of charismatic figures whose views on design, politics, film, and food would ultimately inform the unique culture on which Chez Panisse was founded. Dotted with stories, recipes, photographs, and letters, Coming to My Senses is at once deeply personal and modestly understated, a quietly revealing look at one woman's evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of food.

    ISBN/SKU: 
    9780307718297
    0
    Author: 

    Coming to My Senses: The Making of a Counterculture Cook

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    $27.00
    The New York Times bestselling and critically acclaimed memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant.

    When Alice Waters opened the doors of her "little French restaurant" in Berkeley, California in 1971 at the age of 27, no one ever anticipated the indelible mark it would leave on the culinary landscape--Alice least of all. Fueled in equal parts by naiveté and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. In Coming to My Senses Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity. Moving from a repressive suburban upbringing to Berkeley in 1964 at the height of the Free Speech Movement and campus unrest, she was drawn into a bohemian circle of charismatic figures whose views on design, politics, film, and food would ultimately inform the unique culture on which Chez Panisse was founded. Dotted with stories, recipes, photographs, and letters, Coming to My Senses is at once deeply personal and modestly understated, a quietly revealing look at one woman's evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of food.

    ISBN/SKU: 
    9780307718280
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    Author: 

    Cook's Compendium: 265 Essential Tips, Techniques, Trade Secrets and Tasty Recipes

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    $19.95

    Essential and varied cooking experience presented in 265 expert tips.

    This compendium contains 265 tremendously useful cooking tips, techniques, shortcuts and indispensable recipes that cooks of all experience will find to be valuable additions to their skill set. Step-by-step photographs, labeled diagrams, tables, charts, "fix it" and "try it" features, and much more make this compendium an indispensable resource.

    The book covers a wide range of topics in seven thematic chapters with 20 delicious recipes scattered throughout to practice techniques. There is comprehensive information on essential pantry ingredients and practical tools.

    The book's sections include:

  • Fish -- using fresh fish, cooking fish, shellfish, sustainable fish alternatives, sushi
  • Meat -- tenderizing meat, cooking steak, the versatility of pork, lamb, popular poultry
  • Grains and legumes -- how to make rice, perfect risotto, pasta sauces, homemade pasta
  • Vegetables and fruits -- chopping, slicing, peeling, greens, mushrooms, herbs, garlic and the essential spices, nuts and seeds, oils
  • Dairy -- understanding dairy ingredients, 30 ways to prepare eggs, cheese, and other dairy
  • Baking -- utensils and ingredients, art of pastry, basic baking knowledge, breads and cakes
  • Dinner's at 8 -- presentation techniques and menus.
  • Concise text, step-by-step color photographs and instructions fill the user-friendly spreads. Essential preparations and techniques that may befuddle beginning cooks -- and which experienced cooks should have in their skill set -- are shown in detail, such as how to make risotto; calculating roasting times; checking doneness; making brown butter; beating egg whites; peeling tomatoes, and caramelizing root vegetables.

    With this compendium cooks of all experience will acquire skills, discover tricks, expand their repertoire and gain more confidence to try new things and fix problems.

    ISBN/SKU: 
    9781770859357
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    Cooked to Death: Tales of Crime and Cookery

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    $16.95
    People can be passionate about food. In ''Cooked to Death'' that passion is whipped into a murderous froth. Each story revolves around some aspect of food: its origin, preparation, consumption and, in some cases, its convenience as a murder weapon. Appetizers, entrees, salads, desserts--they're all here. It's a delectable menu, served up by some of the region's finest crime and mystery writers, including Anne Frasier, Carl Brookins, David Housewright, Ellen Hart, Jess Lourey, and Pat Dennis. And each story is accompanied by a recipe or two that have been tried and proven entirely non-lethal. Rare or well-done, piquant or bland, sugary sweet or a little on the dry side, no matter, these tales will leave you drooling for more. Crime has never been this tasty.
    ISBN/SKU: 
    9781935666875
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    Eat Better, Live Longer: Understand What Your Body Needs to Stay Healthy

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    $19.99
    Sixty nutrient-packed recipes, an eating plan, and profiles of 20 longevity "wonderfoods" that show you how to choose what to eat--and how to eat--to help you live a long, healthy life.

    Discover the secrets of long life from centenarians around the world, and explore the 10 simple but meaningful adaptations you can make to what and how you eat to follow in their footsteps. You may not be able to change your genes, but you can transform your diet. Learn how to make smarter choices about foods that can reduce your risk of certain diseases and lessen the effects of others--including profiles of 20 longevity "wonderfoods" and how to cook them for maximum nutritional benefits. A four-week eating plan, with 60 nutrient-packed recipes, reinforces and guides you through the dietary transition; after just 28 days you'll feel renewed and revitalized, and inspired to continue your new healthy eating habits. Use this newfound knowledge in tandem with details on how each part of your body changes as you age and which nutrients you need to support overall health. Eat Better, Live Longer is your passport to longevity.

    ISBN/SKU: 
    9781465468529
    0
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    Farm-to-Table Desserts: 80 Seasonal, Organic Recipes Made from Your Local Farmers? Market

    $22.99
    When we shop at farmers' markets, we support our local economy and consume food that's healthier, tastier, and packed with essential nutrients specific to our local environment. In Farm-to-Table Desserts, chef Lei demonstrates how baking with locally sourced, organic ingredients is so satisfying that it will quickly become an easy and delicious habit.
    With more than eighty sweet recipes divided by season, Farm-to-Table Desserts shows readers how to create simple desserts using fresh and local ingredients at their prime. With Lei's instruction, home cooks will see how easy it is to bake fresh year-round. Recipes include some of Lei's favorites:
    - Stone peach cobbler
    - Fig jam
    - Sweet corn panna cotta
    - Strawberry hand pie
    - Sweet potato cake
    - Blood orange pot de creme
    ISBN/SKU: 
    9781510716926
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    Fix-It and Forget-It Cookbook: Revised & Updated: 700 Great Slow Cooker Recipes

    $29.99
    Fix-It and Forget-It Cookbook has already sold more than 5 million copies. It's the book that launched a slow cooker empire and it is beloved across the country for its easy-to-follow recipes that use easy-to-find ingredients. For the first time, it's now available in a full-color format that boasts 350 mouthwatering photographs! You can trust these recipes because they are--
  • Collected from some of America's best home cooks
  • Tested in real-life settings
  • Carefully selected from thousands of recipes Each recipe includes prep time and cooking time, so you know exactly what to expect. Recipes include breakfasts, main meals, appetizers, and desserts, including:
  • Beef Stew Bourguignonne
  • Black-Eyed Pea and Vegetable Chili
  • Sweet Potato Chowder
  • Winter's Night Beef Soup
  • Maple Baked Beans
  • Ham and Scalloped Potatoes
  • Hot Cranberry Citrus Punch
  • Caramel Apples
  • And More!
  • ISBN/SKU: 
    9781680993011
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    Food Anatomy: The Curious Parts & Pieces of Our Edible World

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    $16.95
    Get your recommended daily allowance of facts and fun with Food Anatomy, the third book in Julia Rothman's best-selling Anatomy series. She starts with an illustrated history of food and ends with a global tour of street eats. Along the way, Rothman serves up a hilarious primer on short order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes -- and what we dip them in. Award-winning food journalist Rachel Wharton lends her editorial expertise to this light-hearted exploration of everything food that bursts with little-known facts and delightful drawings. Everyday diners and seasoned foodies alike are sure to eat it up.
    ISBN/SKU: 
    9781612123394
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    Foods to Fight Cancer: What to Eat to Reduce Your Risk

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    $22.95

    Discover the facts behind reducing your risk of cancer with cancer-fighting foods in this informative and visual guide supported by the latest cancer research.

    With more than 700,000 copies sold worldwide, Foods to Fight Cancer explores the link between diet and cancer with information backed by the scientific community. Written by internally recognized experts Richard Béliveau, Ph.D., and Dr. Denis Gingras, you will learn how to eat well to be well and reduce your risk. Updated and expanded to include the latest oncological research, this guide reveals how using simple dietary changes and preventative nutrition with everyday foods that are scientifically proven to contain anticancer properties work in your body to fight and prevent cancer.

    With more than 100 charts, tables, and diagrams that clearly explain the facts and science behind nutrition and debunk popular myths surrounding certain foods, Foods to Fight Cancer is an essential book for anyone looking to improve their health, to have a healthy remission, to begin cancer prevention, or to support a loved one going through treatment.

    Adhering to recommendations from the World Cancer Research fund, Foods to Fight Cancer is a vital read that details serious dietary and lifestyle changes for the good of your health.

    ISBN/SKU: 
    9781465456281
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    Give a Girl a Knife: A Memoir

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    $16.00
    A beautifully written food memoir chronicling one woman's journey from her rural Midwestern hometown to the intoxicating world of New York City fine dining--and back again--in search of her culinary roots

    Before Amy Thielen frantically plated rings of truffled potatoes in some of New York City's finest kitchens--for chefs David Bouley, Daniel Boulud, and Jean-Georges Vongerichten--she grew up in a northern Minnesota town home to the nation's largest French fry factory, the headwaters of the fast food nation, with a mother whose generous cooking dripped with tenderness, drama, and an overabundance of butter.
    Inspired by her grandmother's tales of cooking in the family farmhouse, Thielen moves north with her artist husband to a rustic, off-the-grid cabin deep in the woods. There, standing at the stove three times a day, she finds the seed of a growing food obsession that leads her to the sensory madhouse of New York's top haute cuisine brigades. But, like a magnet, the foods of her youth draw her back home, where she comes face to face with her past and a curious truth: that beneath every foie gras sauce lies a rural foundation of potatoes and onions.
    Amy Thielen's coming-of-age story pulses with energy, a cook's eye for intimate detail, and a dose of dry Midwestern humor. Give a Girl a Knife offers a fresh, vivid view into New York's high-end restaurants before returning Thielen to her roots, where she realizes that the marrow running through her bones is not demi-glace but gravy--thick with nostalgia and hard to resist.

    ISBN/SKU: 
    9780307954916
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    Author: