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Questions and Answers About Cooking

Questions and Answers About Cooking

Q: What are the best apples for baking?

A: Cortland, or Ida Redor Paula Red. You want a large apple that will hold its texture (and its flavor) during the long baking process. Apples that are good for applesauce, such as Macintosh, are useless for baking because they’ll turn to mush.

Q: Can you substitute baking soda and baking powder for one another?

A: Not directly. But baking soda—sodium bicarbonate—is a good leaven in pastries that contain acid such as buttermilk, sour cream, or yogurt. If there is little or no acid in a Recipe and you want to use baking soda (or you’ve run out of baking powder), mix 1 teaspoon baking soda and 2 teaspoons cream of tartar. This works because cream of tartar is acidic and eliminates the need for additional acid in the batter. You can use this as a replacement for commercial baking powder—on a one-for-one basis—but you must work quickly once you combine wet and dry ingredients.

Why? Because this homemade baking powder is a single-action baking powder and begins to do its work the instant it is combined with liquid. Commercial baking powders are double-action; they partly begin to work when exposed to liquid, but another part works only when exposed to heat. You can see this: Little bubbles form between the time you combine ingredients and move the batter to the pan, but the batter continues to rise in the oven.

Commercial baking powder, therefore, is more effective than the homemade kind. But it isn’t necessarily more desirable because it has a distinctive flavor. (This is especially true of those containing aluminum.) It also becomes less effective over time. You should replace your baking powder, even if it isn’t used up, at least once a year.

Q: What sort of training do I need to become a professional chef?

A: If you want to train to be a practical chef—the kind of person who runs a hotel restaurant, a restaurant that’s part of a chain, a large catering operation, or anything corporate—it’s best to go to an accredited cooking school. They exist in almost every major metropolitan center and at many universities.

If you want to be a celebrity chef, however, all you need are ambition, personality, creativity, talent, about 15 years of hard work, and a lot of luck. The best way to start is to apprentice under an old-fashioned chef and stick with it.

Q: When I roast a whole chicken, what’s the best way of testing whether it is fully cooked?

A: To be sure, you need two methods: The first is an instant-read thermometer inserted into the meatiest part of the thigh; it should read at least 155 degrees (some people say 165 or more to insure perfect safety). The second is to make sure the juices in the cavity and at the bone joints run clear, not bloody (a touch of pink is probably okay). Usually, the thermometer is enough, and the second method just a precaution; it depends on your level of paranoia. In time, you will know when a chicken is done just by looking and touching.

Q: If a cake recipe requires three 8-by-2-inch cake pans, is it OK to use three 9-by-2-inch pans instead?

A: Yes—as long as you keep an eye on things; the cooking time will be significantly shorter, but as no cooking times are ironclad it should be fine.

Q: Does searing a large cut of meat such as tenderloin before roasting it really ‘seal in’ all of the juices and flavor?

A: Not at all. You can’t seal the juices in a piece of meat any more than you can seal the blood in your body (sorry, but it’s the best analogy). If you poke a hole, some of those juices will come out, and searing will do nothing to change that. (On the other hand, poking a hole is not the same as popping a balloon but more like cutting yourself; some juices will come out, but on the whole the damage will not be noticeable.)

However, searing—or browning, a more understandable word—adds flavor to foods, by creating complex flavors. So there is still a good reason to do it, if time allows. If time does not allow, it’s a step that can usually be skipped.

Q: If a recipe calls for dark brown sugar, can I substitute light brown sugar? Is there any real difference?

A: Absolutely you can substitute; the only difference is the amount of molasses they each contain. The flavor of dark brown sugar is somewhat more complex (and bitter, in the way that molasses is bitter), but not noticeably in most Recipes. Remember that usually either is but one of many ingredients in a given preparation.

Q: Is there any advantage to using a cast-iron skillet rather than a regular or nonstick skillet?

A: Cast iron is inexpensive and lasts forever; it’s virtually indestructible. It has a couple of disadvantages, however: One, it is heavy, and, especially when loaded with food, requires strength to handle. Two, it is not nonstick until it develops the patina that comes with use. (You can encourage this nonstick surface to develop by washing cast-iron pans with little or no soap and wiping them dry; wiping them with a tiny bit of oil every now and then also helps.) But all in all it remains an excellent material for skillets and sauté pans.

Q: What exactly is ‘deglazing,’ and how does one do it?

A: If you’ve made gravy after roasting a turkey, you’ve ‘deglazed.’

When you cook meat, fish, or vegetables in fat—oil or butter, usually—some of the flavor (and, if you’re not using a nonstick pan, some of the meat, fish, or vegetable) stays behind in the pan. This flavor can be recaptured and turned into a sauce by adding a bit of liquid—typically wine or stock, but really any liquid, like juice, coffee, or even water—to the pan and stirring over high heat until the liquid reduces in volume a bit. (Another term for deglazing is ‘making a reduction.’) The resulting sauce can be enriched by stirring in a little butter or olive oil, but it isn’t necessary. Here’s a recipe, with plenty of options (from The Minimalist Cooks at Home):

Basic Reduction Sauce

Total time: 20 minutes

Makes about 2 cups

2 tablespoons minced shallot, onion, or scallion

3 cups stock or water

2 tablespoons softened butter or olive oil (optional)

Salt and freshly ground black pepper to taste

1. Remove whatever meat, fish, or poultry you’ve cooked from the roasting pan or skillet and pour off all but 1 or 2 tablespoons of the cooking fat (if there are non-fatty juices in the skillet or roasting pan leave them in there). Place the pan over high heat (use two burners if the pan is large). Add the shallot and cook, stirring, until it softens, about 1 minute.

2. Add the liquid and cook, stirring and scraping to loosen the brown bits at the bottom of the pan. Allow the liquid to boil for about 5 minutes, or until about a third of it evaporates. (This is a good time to carve the meat, if that’s necessary, as the boiling liquid need not be stirred except very occasionally.)

3. Turn the heat to medium-low and add the butter or oil, a little at a time, stirring well after each addition to incorporate it. Taste and season if necessary with salt and pepper, then serve with the meat.

There are several ways to add weight to a reduction:

Reduce 1/2 to 1 cup of wine, fortified wine, or fruit or vegetable juice to just a couple of tablespoons before adding the stock or water.

Make the flavor even stronger by stirring in a teaspoon or more of prepared mustard, horseradish, soy sauce, or other condiments.

Add minced fresh or dried herbs to the mixture along with the shallots: a few tablespoons of parsley or small amounts of sage, tarragon, or thyme are all good. You can also add capers, anchovies, chopped bell pepper, or minced garlic.

Q: What kind of consistency can I expect for gravy if I use flour and butter? Cornstarch?

Cornstarch is the easiest: A tablespoon or two of cornstarch, mixed with a tablespoon or two of cold water, and stirred into a cup of simmering liquid, will thicken it instantly (the more cornstarch you use, the thicker it will get) and without any lumps. Butter and flour is more difficult, because flour does lump. There are ways around that, but they’re much more complicated than using cornstarch. Or skip the thickening entirely, as it is essentially cosmetic; if it’s flavor you’re after, just stir in a little bit of butter.

Q: What are some tips for buying fish?

A: It can be simple: Good fish looks and smells good. If it smells bad, it can’t taste good. Some fishmongers at supermarket seafood counters may not allow you to smell fish before buying it. If this is the case but the fish passes the appearance test, you might consider buying it, opening the package on the spot, and—if the smell is at all off—handing it right back.

Steaks and fillets are best cut to order from whole fish. Whole fish keep better than precut steaks and fillets. In addition, cutting to order allows you to dictate the size and thickness of the steak, as well as to request fillets from the best-looking fish. Quality is probably a top priority for a store that provides this service.

However, most fillets and even steaks are cut from fish before they reach the fish counter. So here are a few general rules:

*Start with your eyes: The surface of the fish should glisten; it should be bright, clear, reflective, and almost translucent. Generally, you don’t want any fish whose surface appears brown, dull, opaque, or muddy. Remember, fillets and steaks should be on—not in—ice, and there should be no puddles of water.

*Use your fingers: Most fishmongers won’t let you touch fish—it’s usually against local health standards, and reasonably so. But you can ask the counterperson to press his or her finger into the fish’s flesh; it should appear firm and elastic. If it looks mushy, or if the finger leaves a lasting impression, move on.

*Finish with your nose: As stated above, if fish doesn’t smell sweet, if it doesn’t smell like the sea, turn your nose up.

Q: What is the best way to cook pasta?

A: The most important thing is to start with good pasta, made from 100 percent durum wheat; the country of origin is less important, but you’re most likely to find good pasta at a good price from Italy.

Cook the pasta in a gallon or even five quarts of well-salted water per pound. Boil the water, and keep it boiling as the pasta cooks; stir the pasta so it does not stick (you do not need oil). Don’t overcook the pasta, but don’t undercook it either. Drain it quickly, but leave some water on it; sauce it well, but don’t kill it with sauce; and put it in a hot bowl so it stays hot.

Q: What’s the best way to cook a turkey?

A: The best way to cook a turkey is FAST, as in this recipe:

Roast Turkey (from The Minimalist Cooks at Home, by Mark Bittman)

Time: 2 hours 30 minutes

Makes at least 12 servings, with leftovers

12-pound turkey

Salt and freshly ground black pepper to taste

Preheat the oven to 500 degrees F. Rinse the turkey and remove the giblets; save the liver for any stuffing you choose to make. Loosely pack the turkey cavity with stuffing if you’d like, then tie the legs together to enclose the vent.

Place the turkey on a rack in a large roasting pan. Add 1/2 cup water to the bottom of the pan, along with the turkey neck, gizzard, and any other trimmings. Place in the oven, legs first.

Roast 20 to 30 minutes, or until the top begins to brown, then turn the heat down to 350 degrees. Continue to roast, checking every 30 minutes or so; if the top threatens to brown too much, lay a piece of aluminum foil directly onto it. If the bottom dries out, add water, about 1/2 cup at a time. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh measures 165 degrees. If, when the turkey is nearly done, the top has not browned enough, turn the heat back up to 425 degrees for the last 20 to 30 minutes of cooking.

Remove the turkey from the oven. Take off the rack and make pan gravy or other sauce while the bird rests (let it sit for about 20 minutes before carving).

Q: In good cooking is it more important to be creative or to be precise?

A: You must differentiate between cooking and baking. In cooking, anyone with a modicum of skills and experience—and I would think cooking 50 meals over a six-month period would get you into this category—would gain enough experience to begin improvising, with the help of recipes. After five years of steady cooking, few people rely on cookbooks in the same way they do when they are beginning.

Baking is another story: It’s chemistry. It takes a great deal of skill and experience to be able to bake, especially desserts, without following a recipe.

 

Q: How do you cook an artichoke?

A: You can start by cutting the pointed tips from artichoke leaves before cooking, but you don’t have to. It’s best to use a paring knife to peel around the base and cut off the bottom one-quarter inch, then break off the roughest and darkest layers of exterior leaves.

Artichokes contain an enzyme that makes them discolor as soon as they’re cut and cooked; this doesn’t affect the flavor. If you want to preserve their color, drop them into a mixture of 1 tablespoon of lemon juice or vinegar per cup of water as you prepare them, and add a splash of vinegar or lemon juice to the cooking water. It’s also best to use nonaluminum knives and cooking utensils when working with artichokes.

Steaming is the easiest way to cook an artichoke—just make sure the pot doesn’t boil dry. Here’s a recipe:

Basic Steamed Artichokes

Time: 45 minutes

Makes 4 servings

4 large or 12 very small artichokes

Several sprigs fresh tarragon or thyme (optional)

Salt and freshly ground black pepper to taste

With scissors or a large knife, trim the top 1/2 inch or so from the artichokes. Using a paring knife, peel around the base and cut off the bottom 1/4 inch. Break off the roughest of the exterior leaves.

Place artichokes bottom up in a steamer. Cover and cook 20 to 40 minutes. Sample an outer leaf; when it pulls away easily and its meat is tender, the artichokes are done.

Drain the artichokes upside down for a minute or two longer before serving hot; store upside down if you plan to serve them later. Serve hot with melted butter, at room temperature with vinaigrette, or cold with mayonnaise. Or serve at any temperature with lemon or salt.

 

Q: When I make scones, they often crumble—but I’m hesitant to keep adding more fatty butter into the mix. Can you recommend a low-fat scone recipe?

A: Scones are rich muffins, or ultra-rich biscuits: You can’t make them without eggs, and they’re best with cream or butter. You can substitute oil for the butter (although that doesn’t reduce the fat, just the cholesterol) and skim milk for the cream, but if you take things any further than that it isn’t a scone any more!

Here is a recipe for Cream Scones I particularly like (from How To Cook Everything; Hungry Minds Publishing, 1998):

2 cups (about 9 ounces) all-purpose or cake flour, plus more as needed

1 scant teaspoon salt

4 teaspoons baking powder

2 tablespoons sugar

5 tablespoons cold butter

3 eggs

3/4 cup heavy cream

1/3 cup dried currants or raisins

1 tablespoon water

1. Preheat the oven to 450 degrees F.

2. Mix the dry ingredients together in a bowl or food processor, reserving 1 tablespoon of the sugar. Cut the butter into bits and either pulse it in the food processor (this is the easiest method) or pick up a bit of the dry ingredients, rub them with the butter between your fingers, and drop them again. All the butter should be thoroughly blended before you move to the next step.

3. Beat 2 of the eggs with the cream; with a few swift strokes, combine them with the dry ingredients. Use only a few strokes more to stir in the currants.

4. Turn the dough out onto a lightly floured surface and knead it ten times, but no more. If it is very sticky, add a little flour, but very little; don’t worry if the dough sticks to your hands a bit.

5. Press the dough into a 3/4-inch-thick rectangle and cut into 2-inch rounds with a biscuit cutter or a glass. Place the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again.

6. Beat the remaining egg with 1 tablespoon of water, and brush this mixture on the top of each scone. Sprinkle each with a little of the remaining sugar.

7. Bake 7 to 9 minutes, or until the scones are a beautiful golden brown. These scones keep better than biscuits, but they should still be eaten the same day you make them.

Makes 10 to 14 scones

Time: 20 minutes

Q: Do you have a recipe for a good macaroni and cheese?

A: I think so:

Baked Macaroni and Cheese (from How to Cook Everything by Mark Bittman, 1998).

This is macaroni and cheese for grown-ups; not that kids won’t like it, but it’s far from sweet and gooey. Rather, it is fragrant and almost sharp, thanks to the bay leaves and Parmesan.

Time: about 45 minutes

Makes 4 to 6 servings

2 1/2 cups milk (low-fat is fine)

2 bay leaves

1 pound elbow, shell, ziti, or other cut pasta

4 tablespoons (1/2 stick) butter

3 tablespoons flour

1 1/2 cups grated cheese, such as sharp cheddar or Emmenthal

1/2 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper to taste

1/2 cup or more plain bread crumbs, preferably fresh

Preheat the oven to 400 degrees F. Bring a large pot of water to a boil.

Cook the milk with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand. Salt the boiling water and cook the pasta to the point where it is almost done but still needs another minute or two to become tender. Drain it, rinse it quickly to stop cooking, and place it in a large bowl.

In a small saucepan over medium-low heat, melt 3 tablespoons of the butter; when it is foamy, add the flour and cook, stirring, until the mixture browns (about 5 minutes). Remove the bay leaves from the milk and add about 1/4 cup of the milk to the hot flour mixture, stirring all the while with a wire whisk. As soon as the mixture becomes smooth, add a little more milk, and continue to do so until all the milk is used up and the mixture is thick and smooth. Add the cheddar or Emmenthal and stir.

Pour the sauce over the pasta, toss in the Parmesan, and season with salt and pepper. Use the remaining 1 tablespoon of butter to grease a 9-by-13-inch size baking pan and turn the noodle mixture into it. Top liberally with bread crumbs and bake until the crumbs turn brown (about 15 minutes). Serve piping hot.

Q: What is the difference between mixing and folding ingredients?

A: When a recipe says to mix, you can attack the ingredients and combine them however you like, even using a blender. Folding is a technique that allows ingredients containing large amounts of air—most often beaten cream or egg whites—to retain their volume when mixed with thicker substances, such as batter. To fold, scoop the bottom of the batter over the top of the beaten substance using a rubber spatula, a wooden spoon, or—the best tool—your cupped hand. Generally, the mixture should be combined only enough to integrate, not until it is perfectly smooth.

Q: Is it worth the higher price to use organic foods for cooking?

A: This is a personal choice more than anything else. Organic foods have become popular enough that they are no longer much more expensive than ‘regular’ foods. Do organic foods taste better? In general, they don’t taste any better than high-quality nonorganic foods. Are they healthier? I think so. Personally, I buy organic meats, vegetables, grains, and legumes when I can, but I am not a fanatic about it.

Q: I have a young daughter, and I’m nervous about her consuming raw eggs because of the health risks. Is there any substitute for raw egg whites in recipes for food like cake frosting?

A: Although I’m not a health expert, my understanding is that the risk of an individual egg containing salmonella is about 1 in 10,000, so I would not be too concerned. The risk is multiplied when large numbers of eggs are mixed together—as happens in commercial kitchens—because a bad egg would contaminate the whole batch.

Nevertheless, the easiest thing to do is to avoid the issue entirely by making a frosting that does not contain any eggs. Sweetened whipped cream is the easiest substitute for eggs. Here’s another alternative:

Vanilla Butter Cream Frosting (from How to Cook Everything by Mark Bittman).

Time: 10 minutes

Makes enough frosting and filling for one 9-inch layer cake, or two dozen cupcakes

8 tablespoons (1 stick) unsalted butter, softened

4 cups confectioners’ sugar

6 tablespoons cream or milk, plus a little more if needed

2 teaspoons vanilla extract

1. Use a fork or electric mixer to cream the butter. Gradually work in the sugar, alternating with the cream and beating well after each addition.

2. Stir in the vanilla. If the frosting is too thick to spread, add a little more cream, one teaspoon at a time. If it is too thin (unlikely, but possible, especially after the addition of lemon or orange juice as a variation), refrigerate; it will thicken as the butter hardens.

Q: Can you tell me how to make a simple salad dressing that only uses basic ingredients commonly found at home?

A: It’s a breeze, and you have two options. One is to toss the salad with extra-virgin olive oil and good vinegar (sherry vinegar, balsamic vinegar, or good wine vinegar), just to taste; take it easy on the vinegar. Lemon juice, which is less acidic (strain out the seeds), is another alternative. Or do something like this:

Basic Vinaigrette

Time: 5 minutes

Makes about 3/4 cup

1/2 cup extra-virgin olive oil

3 tablespoons or more good wine vinegar

Salt to taste

Freshly ground black pepper to taste

1 heaping teaspoon Dijon mustard

1 large shallot (about 1 ounce), peeled and cut into chunks, optional

Combine all ingredients, except the shallot, in a blender. A creamy emulsion will form within 30 seconds. Taste, and add vinegar, a teaspoon or two at a time, until the balance tastes right to you.

Add the shallot and turn the machine on and off a few times until the shallot is minced within the dressing. Taste, adjust seasoning, and serve. (This is best made fresh but will keep in the refrigerator for a few days. Return to room temperature and whisk briefly before using.)

Q: Where can I purchase a handheld sausage-stuffer like my Dad used years ago? It was so simple, but I can’t find it anywhere.

A: You might find one in Cook’s Catalogue, but your best bet is an old-fashioned store or country market in Italy.

Q: I’m looking for a recipe for smoothies. Can you help?

A: The word “smoothie” means different things to different people, but here are two recipes I like very much. The two smoothies, both cold and sweet, are adapted from my book How to Cook Everything.

Banana-Yogurt Shake

When your bananas become overripe, peel them and wrap them in plastic wrap, then freeze them. Use them to make this great smoothie.

Time: 5 minutes

Makes 2 servings

1 frozen banana

1 cup orange juice, preferably freshly squeezed

1 cup plain or vanilla yogurt

Combine all ingredients in a blender and blend until smooth.

Banana-Vanilla Shake

Time: 5 minutes

Makes 2 servings

1 ripe banana (frozen is okay)

1 cup milk

1/2 cup crushed ice

Sugar or sugar syrup to taste

1/2 teaspoon vanilla extract, plus more if necessary

1. Combine all ingredients in a blender and blend until smooth.

2. Taste and adjust seasoning by adding more vanilla or sugar syrup if necessary.

Instead of vanilla, you can also use a grating of nutmeg and a little cinnamon.

Q: Do you have a tasty recipe for spaghetti that is easy for teenagers to make?

A: This is a good recipe that is a little different, and most kids like it. (Excerpted from How to Cook Everything.)

Penne with Ricotta, Parmesan, and Peas

The butter is optional in this recipe, but it lends a nice richness and creaminess. Add a bit of minced sautéed ham or mushrooms to this sauce if you like.

Makes about 4 servings

Time: 30 minutes

1 cup freshly shelled or frozen peas

1 pound penne, ziti, or other cut pasta

About 1 cup fresh ricotta, available in Italian and specialty food markets

1 tablespoon softened butter (optional)

1 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper to taste

1. Bring a large pot of water to a boil.

2. Cook the peas in boiling salted water to cover, just until tender, about 3 minutes. Drain and rinse in cold water to stop the cooking; drain and set aside.

3. Salt the boiling water and cook the pasta. While it is cooking, mix together the ricotta, butter, cooked peas, and half of the Parmesan in the bottom of a warm bowl. When the pasta is just about done, remove about a cup of the pasta cooking water and use as much of it as you need to smooth the ricotta mixture into a sauce.

4. Toss the pasta with the ricotta mixture, add additional pasta cooking water if necessary, and serve, passing the remaining Parmesan at the table.

 

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Cook it in a casserole Florence Brobeck 9th print 1950 $5.00

*COLUMBIA SC 1983 COOK BOOK *SOUTH CAROLINA AT ITS BEST $4.95

Better Homes and Gardens Fix It Fast Cook Book by Pa… $3.95

2 COOK BOOKS-THE YANKEE MAG COOKBOOK & STIRRING IT UP W $9.99

Anne Willan’s Cook It Right by Anne Willan (1998) $7.00

MAKE IT MIAMI FL 1987 *FLORIDA COOK BOOK SCIENCE MUSEUM $9.95

1970s Better Homes & Gardens Fix it Fast Hard Cook Book $7.99

Cook It Quick Cookbook by Arthur Hawkins $5.99

LET’S COOK IT RIGHT by Adelle Davis /NEWLY REVISED /1st $69.00

Better Homes and Gardens Fix It Fast Cook Book by Pa… $3.99

*DO IT YOURSELF* COOK BOOK *A FRIEND’S LOVE IS HOMEMADE $9.95

*LAKEWOOD CA VINTAGE *I MADE IT MYSELF COOK BOOK *TRINITY METHODIST CHURCH $9.95

Vintage! Let’s Cook It Right Cookbook by Adelle Davis $7.99

NEW The Table: How to Buy Food, How to Cook It and How $24.50

COOKBOOK COOK AND LOVE IT MORE VOL. 2 ATLANTA GEORGIA $14.95

2 WEIGHT WATCHERS PAPERBACK COOKBOOKS – COOK IT QUICK & SIMPLY THE BEST $5.99

It’s Fun To Cook Cookbook By The Pennsylvania University Of Agriculture 1950 $16.50

Hamilton Beach 33967 Set ‘n Forget 6-Quart Programmable Slow Cooker $39.87 Hamilton Beach Set n Forget 33967 Cooker & Steamer 33967 944…

Misto Olive Oil Sprayer …

Microplane 40020 Classic Zester/Grater $8.50 Here’s a zester that means business! You’ll have a mound of zest in seconds flat with minimal effort. This tool also shreds Parmesan and other hard cheeses quickly and efficiently….

Sixteen Candles (High School Reunion Collection) $3.78 It’s Samantha Baker’s sweet sixteen birthday and no one in her family remembers the occasion. She’s a typical teen, enduring creepy freshman, spoiled siblings, confused parents and the Big Blonde on campus who stands between her and the boy of her dreams.Item Type: DVD MovieItem Rating: RStreet Date: 09/02/03Wide Screen: yesDirector Cut: noSpecial Edition: noLanguage: ENGLISHForeign Film: noSubtit…

Chronicle, Vol. 1: The 20 Greatest Hits $5.36 No Description Available.Genre: Popular MusicMedia Format: Compact DiskRating: Release Date: 15-JAN-1990…

The Beatles Anthology $53.87 BEATLES ANTHOLOGY – DVD Movie…

It Came Upon the Midnight Clear [VHS] $25.00 It Came Upon the Midnight Clear [VHS] [VHS Tape] (1984) Mickey Rooney; Lew Horn…

The Wiggles – Wake Up Jeff [VHS] $12.99 Here’s the third toe-tapping collection of songs from the Australian kids’ group the Wiggles. Quickly described as the Monkees for the Barney set, these popular singers will keep your little ones moving about with their collection of original songs and standards. It’s unfortunate the group that packed in audiences in its 1999-2000 tour of America only has two songs recorded in concert; the bulk o…

Jane Fonda’s Complete Workout [VHS] $9.95 …

AccuSharp 001 Knife Sharpener $5.50 This knife shapener sharpens any double edge blade whether serrated or plain, thick or thin and it will do it faster than youd believe possible. AccuSharp sharpeners are the best, easiest and fastest sharpeners around. The difference is in the specially formulated, precision ground and mounted tungsten carbide blades….

Kitchen Tool 16-piece Set in Ceramic Tub $29.99 This 16-piece kitchen tool set includes everything you need to get started cooking and serving in the kitchen. The heat- and stain-resistant set comes in a white ceramic storage container.

Bamboo 15-piece Kitchen Utensil Set $29.99 This 15-piece bamboo kitchen tool set features a bamboo crock holding 14 bamboo utensils. This bamboo utensil set is safe for nonstick surfaces and will update your cooking capabilities.

Cook N Home Blue 15-piece Non-stick Cookware Set $67.99 Handle is soft coated with anti-slip grip for comfortable handlingTempered glass lids makes viewing food easy from start to finishNon-stick coating provides long lasting superior performance

Cook’s Essentials 3-in-1 Blender Mixer And Chopper $19.99 Power through various tasks with this 200 watt hand held blender/mixer/chopper from Cook’s Essentials. This kitchen tool comes equipped with three interchangeable attachments and a container bowl that locks on for reliable use.

Stainless Steel Roll-top Bread Box $25.4 Enhance your kitchen arsenal with a new bread boxFood storage item is constructed of stainless steel for durabilityBread box helps lock in freshness to keep bread fresh

2-quart Stainless Steel Tea Kettle $17.62 Tea kettle provides generous 2-quart capacityTea serveware constructed of stainless steel for durabilityTea kettle features whistling spout to remind you when water is boiling

White V-shape Blade Mandolin Slicer with 5 Interchangeable Blades $21.08 Enjoy quick and easy food preparation with the Cook Pro V-shape blade mandolin slicer. This slicer is an excellent tool for any kitchen, the mandolin slicer cuts perfect fries, shoestring potatoes, slicing vegetables with ease and much more.

Cooks Standard 10-piece Cookware Multi-Ply Clad Stainless Steel Set $162.49 This 10-piece Cooks Standard cookware set features multi-ply clad stainless steel and aluminum construction that combines the heat distribution of aluminum with the durability of stainless steel. This set includes four pots with lids and two skillets.

Stainless Steel Egg Poacher $27.23 Professional 18/10 stainless steel egg poacher features non-stick coating Kitchen accessory has a stay-cool handle and knob for easy cooking Specialty cookware has a see-through glass vented lid

Stainless Steel 4-piece Multi-purpose Pasta Cooker $26.34 Feed the entire family with a 4-piece stainless steel pasta cookware setMultipurpose set comes with a stockpot, steamer basket and moreEight-quart pasta pan has a beautiful mirror finish

Cooks Pro Stainless Steel 8-quart Pasta Cooker $42.99 Prepare perfect pasta for the whole family in minutes with a beautiful pasta cookerEight-quart stainless steel pasta cooker set includes 4 piecesPasta cooker has an encapsulated base to ensure faster and even heat distribution

Technique 8-quart Stainless Steel Roaster Oven (Refurbished) $31.49 Roast, bake or slow cook with this eight-quart stainless steel Cook’s Essentials roaster. This roaster features a removable cooking pan and wire rack.

Lock and Seal 10-piece Round Storage Container Set $19.75 These round storage containers feature click and lock airtight lids that seal and lock-in the freshness. Constructed with food grade plastic, these durable storage containers nest for easy storage.

Plastic 24-piece Food Storage Set $25.58 This 24-piece storage container set comes with 12 covered containers in most convenient sizes. These items can easily accommodate anything from light snacks to large meals.

Cook’s Essentials 6-quart Stainless Steel Heavy Duty Roaster Oven $26.99 Featuring wraparound heating, this Cook’s Essential roaster oven keeps food moist and cooked evenly. The oven is great for roasting, slow cooking and baking.

Deep Stainless Steel Roasting Pan $30.57 Enhance your kitchen arsenal with a new roasterSpecialty bakeware is constructed of stainless steel for durabilityDish is also great for lasagna and other casseroles

Stainless Steel Mixing Bowl Set (Set of 5) $32.99 This five-piece set is constructed of stainless steel for durability and easy care. This set features gradual sizes that nest for easy storage and have a stylish mirror finish.

Cook N Home Nonstick Aluminum Double Burner Reversible Griddle $24.98 Cook N Home Nonstick Cast Aluminum Double Burner Reversible 19.5-inch by 10.5-inch Griddle/GrillThis Cook N Home features a nonstick, cast aluminum, reversible, double burner. This griddle is dishwasher safe and has a built-in grease drain.

Bamboo Kitchen Tool 10-piece Set $20.57 This 10-piece bamboo kitchen tool set includes all you need to get started cooking and serving. The set is heat- and stain-resistant, lightweight and durable.

V-shaped Mandoline Slicer and 4-piece Cheese Grater Set $40.69 This set comes with the Cook Pro 5 Blade V-shaped Mandoline Slicer and the Cook Pro 4-piece Cheese Grater Set. Enjoy quick and easy food preparation with this mandolin slicer and cheese grater.

White Stoneware Bakeware 8-piece Set $56.82 Bake almost anything with this eight-piece bakeware set. This set is constructed of white stoneware and features a beautiful design.

The Unofficial Harry Potter Cookbook (Hardcover) $11.54 255 characters or less!

Cooks Essentials K30666 Silver 6-quart Heavy Duty Roaster Oven (Refurbished) $20.99 With wraparound heat, this roaster oven cooks evenly for moist, delicious dishes. The Cook’s Essentials spacious interior easily holds two game hens, or even a chicken or roast beef up to 6-pounds for dinners that will make everyone forget about take-out.

Southern Living 2011 Annual Recipes (Hardcover) $22.84 Published since 1979, Southern Living Annual Recipes provides every single recipe from a year`s worth of Southern Living magazine in one complete volume. From large, family-style meals, to easy-to-pull-together weekend brunches, to everyday family-plea…

Cook’s Essentials K10681 Stainless Steel 1-quart Mini Deep Fryer (Refurbished) $14.59 This Cook’s Essentials mini deep fryer is ideal for cooking up small batches of your favorite foods. Make your family’s favorite treats at home with this compact, user-friendly deep fryer.

7-piece Stainless Steel Cookware Set $39.99 Every kitchen needs a versatile collection of pots and pans with lidsSeven-piece stainless steel cookware set provides stay-cool hollow handles and knobsCookware ensemble includes glass lids to monitor your cooking

Good Eats 3 (Hardcover) $22.28 As Good Eats enjoys its 14th season on the Food Network, its popularity continues unabated. Fans can’t get enough of Alton Brown’s wildly inventive, science-geeky, food-loving spirit. It’s no wonder, then, that the first two…

Mega Cook Four Quart Stainless Steel Round Chafing Dish with Glass Lid $51.99 Materials: Stainless steel, glassDimensions: 10 inches high x 13 inches wide x 13 inches deepGenerous 4 quart capacity for buffets and parties

Melissa & Doug Cook’s Corner Wooden Kitchen $88.52 Everything a young chef needs is furnished in this compact and efficient kitchen. A sturdy wooden construction satisfies every appetite for pretend house and restaurant play.

Cooks Essentials (2-Quart) Electric Pressure Cooker $63.99 The Cooks Essentials 2 Quart Pressure Cooker makes preparing meals fast and easy, while still retaining the nutrients and flarvor in food. This cooker features a beautiful stainless steel exterior and removable non-stick cooking pot.

As Seen On TV Deni 56-blade Heavy Duty Meat Tenderizer (Refurbished) $16.99 Make virtually any cut of meat more tender with this tenderizer from Deni. The 56 stainless steel blades of this meat tenderizer cut small channels into each piece of meat, adding tenderness and helping it cook faster.

Cooks Standard 10.5-inch Multi-ply Clad Stainless Steel Fry Pan $40.99 This 10.5-inch fry pan by Cooks Standard features Air-Flow Technology makes handle stay cooler than normal handle type. Constructed of an alloy aluminum clad in 18-10 stainless steel this pan benefits from the best of elements.

Paula Deen`s Southern Cooking Bible (Hardcover) $16.54 The bestselling Food Network icon returns to her roots with the definitive guide to Southern cooking and hospitality.

Coleman 2-burner Propane Stove $72.99 Cook like a pro regardless of the weather with this Coleman two-burner stove. This durable metal propane camp stove features two powerful 11,000 BTU burners and a high-pressure regulator to assure steady heat in any conditions.

Cooks Standard 3-quart Multi-ply Clad Stainless Steel Saucepan $49.99 This 3-quart saucepan by Cooks Standard features Air-Flow Technology makes handle stay cooler than normal handle type. Constructed of an alloy aluminum clad in 18/10 stainless steel this pan benefits from the best of elements.

King Kooker Fry, Boil and Steam Outdoor Cooker $84.99 Use this King Kooker outdoor cooker for frying, boiling, steaming and more. Fry up to a 20-pound turkey with this propane cooker featuring a 38,000 BTU cast burner with a CSA certified battery-opeated timer.

Betty Crocker Cookbook (Loose-leaf) $15.99 A TRUSTED CLASSIC MADE NEW New Design and Photography More than 1,000 all-new full color photographs throughout, and a bold, contemporary, and colorful design that brings…

Buffalo Tools Single Burner Portable Cast Iron Stove $22.99 Get cooking with this single burner cast iron stove by Buffalo ToolsHandy size makes this an ideal addition to your camping supplies and cookwarePortable design is perfect for camping, hiking and hunting

Stainless Steel 5-quart Colander with Handles (Pack of 2) $25.99 This pack of two 5-quart colanders is constructed from stainless steel to ensure high quality. These colanders have a classic light-weight design with a sturdy base for large meals and the hollow stainless steel handles make the item easy to carry.

Play and Freeze Original Ice Cream Maker $30.43 With this Play and Freeze Original Ice Cream Maker, you do not need electricity. To make fresh ice cream you just add ice and rock salt to one end and ice cream mix in the other end then have a ball as you shake it, pass it and roll it.

Lock and Seal 14-piece Storage Container Set $24.41 These storage containers feature click and lock airtight lids that seal and lock-in the freshness. Constructed with food grade plastic, these durable storage containers nest for easy storage.

Recipe Keeper $17.97 How many times have you clipped a recipe from a newspaper or magazine, then “lost” it in a drawer? Welcome’s charming new Recipe Keeper is designed to be the perfect place to collect and hold all your favorite recipes. With…

Cook Like a Rockstar (Hardcover) $16.44 Anne Burrell has rocked in some of New York’s best Italian kitchens, she’s rocked the Food Network, and now she’s gonna help you rock your kitchen with this book.”–GUY FIERI “Anne Burrell is…

The Cast Iron Skillet Cookbook $11.21 Description not available.

Wii – Cooking Mama: Cook Off $16.6 Cooking Mama: Cook Off is a follow up to the award-winning Nintendo DS predecessor.

Explorer Portable Camp Stove $109.99 Complete your camping gear with an Explorer outdoor stoveCamp cookware is great for all outdoor cookingPortable stove features two 30,000 BTU burners

The Star Wars Cookbook: Wookiee Cookies and Other Galactic Recipes (Hardcover) $12.78 What child would not want to make Wookie cookies and Jedi Juice bars? This kid-friendly cookbook will appeal to even the pickiest eater. With color photographs.

Bayou Classic 32-qt Turkey Fryer Pot Set $99.29 Use this large Bayou Classic turkey fryer to fry a perfect turkey or boil a great pot of crawfish. With a stainless steel construction, this turkey fryer is great for using on an outdoor cooker.

Cooks Standard 1.5-quart Multi-ply Clad Stainless Steel Saucepan $38.94 This 1.5-quart saucepan by Cooks Standard features Air-Flow Technology makes handle stay cooler than normal handle type. Constructed of an alloy aluminum clad in 18-10 stainless steel this saucepan benefits from the best of elements.

Joy of Cooking 75th Anniversary Edition by Irma S. Rombauer (Hardcover) $22.87 Chosen by The New York Public Library as one of the 150 most important and influential books of the twentieth century The Joy of Cooking has taught tens of millions of people to cook.

EGGS-A-COOK !The Story of the Forty-Fourth.Bn A.I.F.War-as the Digger Fought It $18.57 New – The Bn. was raised in February 1916 and moved to France eight months later. The author claims that one of the Bn’s Lewis gunners did the damage which sealed the fate of the Red Baron, and an appendix is devoted to this episode. The odd title derives from the nickname given to this and other units of the 3rd Australian division which wore the same “fried-egg’ cloth arm flash.

EGGS-A-COOK !The Story of the Forty-Fourth.Bn A.I.F.War-as the Digger Fought It $18.57 Used – The Bn. was raised in February 1916 and moved to France eight months later. The author claims that one of the Bn’s Lewis gunners did the damage which sealed the fate of the Red Baron, and an appendix is devoted to this episode. The odd title derives from the nickname given to this and other units of the 3rd Australian division which wore the same “fried-egg’ cloth arm flash.

Good Food: Food That Does You Good $11.53 New – Healthy eating is no longer the preserve of the crank, dieter or fitness fanatic, but an integral part of everyday thinking. Everyone who cooks nowadays is only too aware of the dictum ‘you are what you eat’ and realises that whatever they cook may have an effect on the quality of their lives. Food That Does You Good proves that it’s possible to eat healthily and well – without resorting to the traditional pitfalls of ‘rabbit food’ Healthy food can be interesting, lively, colourful, varied

Good Food: Food That Does You Good $1.99 Used – Healthy eating is no longer the preserve of the crank, dieter or fitness fanatic, but an integral part of everyday thinking. Everyone who cooks nowadays is only too aware of the dictum ‘you are what you eat’ and realises that whatever they cook may have an effect on the quality of their lives. Food That Does You Good proves that it’s possible to eat healthily and well – without resorting to the traditional pitfalls of ‘rabbit food’ Healthy food can be interesting, lively, colourful, varie

Good Housekeeping Best 30-minute Recipes $1.99 Used – If you love cooking and eating good food, but not spending hours preparing it, this cook book should be of interest, whether you have a family to feed, or guests to entertain after a hard day’s work, or simply want to create a quick supper for yourself without resorting to the microwave. All the meals can be prepared and cooked in less than 30 minutes. Beginning with soups and starters and ranging through fish, poultry and meat dishes to vegetarian meals, original pasta combinations and d

Good Housekeeping Cookery Book: The Cook’s Classic Companion $21.25 Used – Since its first publication in 1948, the Good Housekeeping Cookery Book has sold over 2 million copies, firmly establishing it as the ultimate cook’s bible. This completely revised and updated edition is a superb collection of delicious recipes collated and triple-tested by the world-renowned Good Housekeeping Institute. This new volume has the perfect recipe for every occasion – from simple family favourites to special dishes for celebrations. It includes traditional favourites that have

Good Housekeeping Cookery Book: The Cook’s Classic Companion $59.99 New – First published in 1948, the Good Housekeeping Cookery Book is firmly established as the cook’s bible, and has sold millions of copies in its various editions. Completely updated to reflect the tastes of 2004, it is a superb collection of more than 850 foolproof, step-by-step recipes collated and triple-tested by the renowned Good Housekeeping Institute. Whatever occasion you are cooking for, you will find the perfect recipe within these pages. Classic family favourites are represented, al

Good Housekeeping Cookery Book: The Cook’s Classic Companion $38.18 Used – Since its first publication in 1948, the Good Housekeeping Cookery Book has sold over 2 million copies, firmly establishing it as the ultimate cook’s bible. This completely revised and updated edition is a superb collection of delicious recipes collated and triple-tested by the world-renowned Good Housekeeping Institute. This new volume has the perfect recipe for every occasion – from simple family favourites to special dishes for celebrations. It includes traditional favourites that have

Good Housekeeping Cookery Book: The Cook’s Classic Companion $38.18 New – Since its first publication in 1948, the Good Housekeeping Cookery Book has sold over 2 million copies, firmly establishing it as the ultimate cook’s bible. This completely revised and updated edition is a superb collection of delicious recipes collated and triple-tested by the world-renowned Good Housekeeping Institute. This new volume has the perfect recipe for every occasion – from simple family favourites to special dishes for celebrations. It includes traditional favourites that have

Good Housekeeping Herb Book: How to Grow and Cook with Herbs Successfully $11.1 Used – The use of herbs for medicine and cooking has a long and exceptionally vigorous tradition dating back over 60,000 years. This book is a celebration of herbs – the inspiration for so many forms of enjoyment – whether it be cooking, gardening, medicinal cures, folklore or history. Following a brief introduction to the history of the use of herbs throughout history, a gardening section examines all the options available to the novice or experienced gardener – whether you want to grow plants

Good Housekeeping Herb Book: How to Grow and Cook with Herbs Successfully $11.05 Used – The use of herbs for medicine and cooking has a long and exceptionally vigorous tradition dating back over 60,000 years. This book is a celebration of herbs – the inspiration for so many forms of enjoyment – whether it be cooking, gardening, medicinal cures, folklore or history. Following a brief introduction to the history of the use of herbs throughout history, a gardening section examines all the options available to the novice or experienced gardener – whether you want to grow plants

Good Housekeeping New Step-by-step Cook Book $16.21 Used – The “Good Housekeeping New Step-by-Step Cookbook” is one of the most successful and accessible cookbooks available. With clear step-by-step photographs for the recipes, a colour picture index which features every dish in the book and a collection of over 750 classic and contemporary recipes, it makes preparing and cooking imaginative dishes superbly easy. The colour index includes a photograph and short description of every finished dish so that it is easy to select the recipe you need. F

Good Housekeeping New Step-by-step Cook Book $2.49 Used – The “Good Housekeeping New Step-by-Step Cookbook” is one of the most successful and accessible cookbooks available. With clear step-by-step photographs for the recipes, a colour picture index which features every dish in the book and a collection of over 750 classic and contemporary recipes, it makes preparing and cooking imaginative dishes superbly easy. The colour index includes a photograph and short description of every finished dish so that it is easy to select the recipe you need. F

‘N Sync Confidential $0.99 Used – Full of great photos, dating secrets, backstage fun and crazy stories, this book is 100% funky and 100% ‘N Sync! And for teens looking for answers to the following questions, it’s the only show in town: “What’s the surefire way to Justin’s heart?” “Who would be Chris’s dream date?” “What would be the ideal gift for Lance?” “What would you cook if Joey came to dinner?” “Where can you always find JC in his spare time?”

‘Til the Fat Lady Sings: Classic Texas Sports Quotes $23.94 New – Everybody knows that Texans take their sports seriously. Whether it’s a high school football clash on Friday night, a college baseball game on Saturday afternoon, or a pro basketball matchup on Sunday morning, sports is serious business in the Lone Star State. How serious? Ask Don Meredith to comment on former Dallas Cowboys Coach Tom Landry: ‘He’s a perfectionist. If he was married to Racquel Welch, he’d expect her to cook’. Or talk to golf pro Lee Trevino about the tour: ‘You can make a

100 Easy Recipes: Light and Easy $11.25 Used – Everyone needs that fail-safe chicken recipe in a hurry. And everyone needs the perfect stir-fried vegetarian dish, the light-as-air sponge cake, the satisfying stew. This hardworking series, each book a compilation of 100 tried-and-tested recipes, caters to those needs. Practical easy, budget-conscious and, best of all, it is bursting with flavour. Buy one, buy them all. This title includes 100 triple-tested recipes for the busy cook; practical ideas that are bursting with flavour; and,

100 Pasta Sauces: Fabulous Pasta Sauces, Starters, Salads and Soups $7.96 New – The book features more than 100 inspirational recipes for pasta sauces, salads and soups, encompassing all kinds of pasta. Includes guidelines on how to cook pasta to perfection, with tips on how to eat it, how to match shapes to sauces, and how to serve.

101 Things to Do with Grits $0.99 Used – Grits-they’ve been called the “first truly American food.” Just what are they? Simply put, grits are stone-ground corn, and they’re gaining popularity nationwide in America’s most influential kitchens. Any Southern cook worth his salt knows it’s what you add to grits that make them remarkable! Here are 101 delicious and inventive recipes for using grits at every meal, with tips and cooking techniques that show just how quick and versatile grits can be.With recipes for Appetizers, Breakfas

12 Piece Box Chocolate Dipped Pink Flake Salt Caramels $18 We start by making a “dry” caramel, made from pure cane sugar, and cook it to a deep dark color to bring out the richest flavor. We then stir in warm sweet cream flavored with a whole Madagascar vanilla bean. The caramel then bubbles and boils until it reaches the perfect temperature, and just at the point, a touch of butter and Australian pink flake salt are added to round out the incredible caramel flavor. The hot caramel is poured into a special frame and allowed to cool. It’s then cut into candy squares and hand-dipped in rich dark Belgium chocolate. A pinch of pink flake salt on top adds the finishing touch.

12 Seasons…Under the Florida Sun $12.19 New – Twelve Seasons Under the Florida Sun is as much about the chefs who contributed to it as it is the food they cook. Formal dinners, summer picnics, holiday buffets – the meals here run the gamut and every reader is sure to find something that appeals to their taste buds. Whether an experienced restaurant chef, a school-trained culinarian, a career-changer or just a life-long cook, the chefs in this book give you a glimpse into what drives them and what inspires them, as well as tips and cle

12 Seasons…Under the Florida Sun $7.69 Used – Twelve Seasons Under the Florida Sun is as much about the chefs who contributed to it as it is the food they cook. Formal dinners, summer picnics, holiday buffets – the meals here run the gamut and every reader is sure to find something that appeals to their taste buds. Whether an experienced restaurant chef, a school-trained culinarian, a career-changer or just a life-long cook, the chefs in this book give you a glimpse into what drives them and what inspires them, as well as tips and cl

125 Gluten-Free Vegetarian Recipes: Quick and Delicious Mouthwatering Dishes for the Healthy Cook $11.12 New – “A new cookbook by the pioneer of delicious gluten-free food offers mouthwatering vegetarian recipes for gluten-free eaters. Whether it’s because of food allergies, celiac disease, or dietary preferences, more and more people want to eliminate gluten from their diet. Many are looking for hearty, flavor-packed vegetarian and vegan options to increase their energy and make healthy choices for their families and the environment. At last, Carol Fenster-one of the country’s foremost experts on

125 Gluten-Free Vegetarian Recipes: Quick and Delicious Mouthwatering Dishes for the Healthy Cook $10.19 Used – “A new cookbook by the pioneer of delicious gluten-free food offers mouthwatering vegetarian recipes for gluten-free eaters. Whether it’s because of food allergies, celiac disease, or dietary preferences, more and more people want to eliminate gluten from their diet. Many are looking for hearty, flavor-packed vegetarian and vegan options to increase their energy and make healthy choices for their families and the environment. At last, Carol Fenster-one of the country’s foremost experts on

15-Minute Low-Carb Recipes: Instant Recipes for Dinners, Desserts and More $3.3 Used – Numerous studies and personal experience have shown that low-carb dieting is a fast, safe and effective way of losing weight and keeping it off. The problem for many people is finding replacements for all those high-carb meals they used to cook, without eating the same dishes for every meal or spending hours in the kitchen. This collection of quick and easy recipes for everyday meals should prove valuable, whether you are cooking for one, or a busy mum with fussy kids to feed. Ingredients

15-Minute Low-Carb Recipes: Instant Recipes for Dinners, Desserts and More $11.29 Used – Numerous studies and personal experience have shown that low-carb dieting is a fast, safe and effective way of losing weight and keeping it off. The problem for many people is finding replacements for all those high-carb meals they used to cook, without eating the same dishes for every meal or spending hours in the kitchen. This collection of quick and easy recipes for everyday meals should prove valuable, whether you are cooking for one, or a busy mum with fussy kids to feed. Ingredients

175 Vegetarian Pasta Recipes: Delicious Pasta and Noodle Dishes for the Discerning Vegetarian Cook Shown Step-by-step in More Than 250 Stunning Photographs $10.83 New – Delicious pasta and noodle dishes for the discerning vegetarian cook are shown in this title step-by-step in more than 250 stunning photographs. It features more than 175 inspirational recipes for all occasions. Enjoy classic vegetarian dishes, or ring the changes with exciting contemporary creations. Expand your repertoire of ingredients with suggestions for using exotic Asian vegetables, unusual cheeses, wild mushrooms and aromatic spices. This title includes a comprehensive illustrated

175 Vegetarian Pasta Recipes: Delicious Pasta and Noodle Dishes for the Discerning Vegetarian Cook Shown Step-by-step in More Than 250 Stunning Photographs $10.83 Used – Delicious pasta and noodle dishes for the discerning vegetarian cook are shown in this title step-by-step in more than 250 stunning photographs. It features more than 175 inspirational recipes for all occasions. Enjoy classic vegetarian dishes, or ring the changes with exciting contemporary creations. Expand your repertoire of ingredients with suggestions for using exotic Asian vegetables, unusual cheeses, wild mushrooms and aromatic spices. This title includes a comprehensive illustrated

180 Best-ever Chinese Recipes: A Fabulous Collection of Classic Dishes from All Over China and South East Asia, Shown in 170 Stunning Photographs $10.83 New – This is a fabulous collection of classic dishes from all over China and South East Asia, shown in 170 stunning photographs. It is a classic collection of 180 world-famous recipes from China and the surrounding regions. Recipes range from familiar favorites, such as Corn and Chicken Soup and Sticky Pork Ribs, to more unusual dishes, such as Cha Shao and Sweet Aduki Bean Paste Jellies. Step-by-step instructions for each recipe, a multitude of cook’s tips and variations, and more than 170 bea

180 Best-ever Chinese Recipes: A Fabulous Collection of Classic Dishes from All Over China and South East Asia, Shown in 170 Stunning Photographs $10.35 Used – This is a fabulous collection of classic dishes from all over China and South East Asia, shown in 170 stunning photographs. It is a classic collection of 180 world-famous recipes from China and the surrounding regions. Recipes range from familiar favorites, such as Corn and Chicken Soup and Sticky Pork Ribs, to more unusual dishes, such as Cha Shao and Sweet Aduki Bean Paste Jellies. Step-by-step instructions for each recipe, a multitude of cook’s tips and variations, and more than 170 be

1990 [Bonus Tracks] $14.99 Daniel Johnston’s only Shimmy Disc release provides a nice showcase of the kind of spare and blunt material he excels at and contains plenty of his own brand of preaching. With his minimal guitar/piano accompaniment and childlike vocals, Johnston sounds at once bleak and innocent on nouveau church hymns like “Held the Hand” and “Lord Give Me Hope.” He switches gears for some fire and brimstone, though, on the impassioned and painfully comic “Don’t Play Cards With Satan” (one of three live numbers recorded at CBGB’s). Johnston gets some help from Sonic Youth’s Steve Shelley and Lee Ranaldo on the rousing, minor-key number “Spirit World Rising” and teams up with Jad Fair for the touching lament “Some Things Last a Long Time.” The mood lightens a bit with a cover of the Beatles’ “Got to Get You Into My Life,” but with Johnston’s gothic and chunky piano chords threatening to derail the song, the respite is brief. Johnston’s battle with manic depression is well known and is made painfully explicit here when successive live cuts find him in tears at one moment (“Careless Love”) and leading a singalong in the next (“Funeral Home”). In spite of the rough going, this Daniel Johnston release is still worth getting; It’s certainly a must for his fans and not a bad purchase for the newcomer either. [The 2008 remastered reissue adds five bonus demos, including a piano-led version of "Tears Stupid Tears".] ~ Stephen Cook, Rovi

1996 South American handbook $1.99 Used – Winner of the first ever “Thomas Cook Best Travel Guide Award”, this is an encyclopaedic guidebook on South America. It covers all 13 countries of South America. The first place covered in every country is the capital city, after which the territory is divided into regional subsections. It contains a town by town commentary along routes covering the most interesting places to visit, including accommodation, and places to eat. Also included are practical travel information and health tips

200 Meals for Two: Hamlyn All Color $0.99 Used – Whether for a relaxed brunch for two or an indulgent anniversary dinner, “Meals for Two” contains ideas for every occasion. With mouthwatering recipes from Beef Fillet with Walnut Pesto to Blueberry French Toast, it’s easy cook the perfect amount just for two.

200 Student Recipes: Hamlyn All Color $6.3 New – Good food is essential for good health — even when you’re a student living in college dorm. The Hamlyn All Color 200 Student Recipes cookbook is the ultimate reference for healthy and delicious recipes that are easy enough for a first time cook to follow — and tasty enough that a cheap takeaway will become a thing of the past. It contains over 200 mouth-watering dishes and includes everything from traditional favorites like Shepherd’s Pie to more exotic fare that is sure to impress your

200 Student Recipes: Hamlyn All Color $6.3 Used – Good food is essential for good health — even when you’re a student living in college dorm. The Hamlyn All Color 200 Student Recipes cookbook is the ultimate reference for healthy and delicious recipes that are easy enough for a first time cook to follow — and tasty enough that a cheap takeaway will become a thing of the past. It contains over 200 mouth-watering dishes and includes everything from traditional favorites like Shepherd’s Pie to more exotic fare that is sure to impress your

200 Twenty-Minute Meals: Hamlyn All Color $6.42 Used – Including chapters on Snacks & Light Bites, Pasta, Noodles & Rice, One Pot, Meaty Treats, Fish & Seafood, Vegetables and Sweet Treats, Hamlyn All Color 2″00 20-Minute Meals” shows how simple and speedy cooking at home can be. With clear step-by-step instructions, plus preparation and cooking times that total less than 20 minutes, this book comes in a handy package that will make it indispensable for the busy home cook. Perfect for active professionals and overworked parents, this book is

200 Twenty-Minute Meals: Hamlyn All Color $6.42 New – Including chapters on Snacks & Light Bites, Pasta, Noodles & Rice, One Pot, Meaty Treats, Fish & Seafood, Vegetables and Sweet Treats, Hamlyn All Color 2″00 20-Minute Meals” shows how simple and speedy cooking at home can be. With clear step-by-step instructions, plus preparation and cooking times that total less than 20 minutes, this book comes in a handy package that will make it indispensable for the busy home cook. Perfect for active professionals and overworked parents, this book is a

2011/12 Food Lover’s Guide $1.8 Used – Based on the experiences of thousands of NYC locals, this guide features over 1,750 top food and entertaining resources. Whether you love to cook, entertain or just “do takeout,” it’s all here in one handy guide from bakeries, caterers and florists to party sites, wine shops and much more!

21st Century Cook: The Bible of Ingredients, Terms, Tools & Techniques $0.99 Used – Every cook needs this ultimate quick reference to today’s ingredients, terms, tools, and techniques. It’s thoroughly modern, in a handy format with ribbon markers and a wipe-down, splash-proof cover, and caters to a new and highly motivated market interested in celebrity chefs and the popular Food Network shows. But it’s the information inside that’s truly amazing: nearly 500 pages of instructions cover everything from sauteing a potato and filleting a fish to storing fresh herbs and sele

24 Piece Box Chocolate Dipped Pink Flake Salt Caramels $34 Awarded gold for Best Comfort Confection at the 2010 San Francisco International Chocolate Salon. We start by making a “dry” caramel, made from pure cane sugar, and cook it to a deep dark color to bring out the richest flavor. We then stir in warm sweet cream flavored with a whole Madagascar vanilla bean. The caramel then bubbles and boils until it reaches the perfect temperature, and just at the point, a touch of butter and Australian pink flake salt are added to round out the incredible caramel flavor. The hot caramel is poured into a special frame and allowed to cool. It’s then cut into candy squares and hand-dipped in rich dark Belgium chocolate. A pinch of pink flake salt on top adds the finishing touch.

30 Easy Things to Cook and Eat $7.02 Used – A handy collection of recipes that include pancakes, easy pizzas, shortbread and crusty apple pies. It features photographs of the finished dishes, and step-by-step picture instructions for how to make them.

30 Easy Things to Cook and Eat $7.02 New – A handy collection of recipes that include pancakes, easy pizzas, shortbread and crusty apple pies. It features photographs of the finished dishes, and step-by-step picture instructions for how to make them.

30 Easy Things to Make and Cook (Usborne Cookery Cards) $11.05 New – Features a pack of 30 cards, each showing a tasty and simple treat which can be made at home. On one side of the card, there is a photograph of the finished dish, which when turned over shows clear, step-by-step picture instructions for how to make it. The recipes include pancakes, easy pizzas, shortbread and crusty apple pies.

30 Healthy Things to Cook and Eat $0.99 Used – This title features 30 generously sized cards each showing a tasty and simple treat to make at home. On each page there is a mouth-watering photograph of the finished dish, which when turned over shows clear, step-by-step picture instructions for how to make it. Recipes include vegetable stir-fry, leek and potato soup, spicy lamb curry and Greek salad. It features spiral bound to allow easy use and transportation, and means no card will ever get lost!

30 Healthy Things to Cook and Eat $8.48 Used – This title features 30 generously sized cards each showing a tasty and simple treat to make at home. On each page there is a mouth-watering photograph of the finished dish, which when turned over shows clear, step-by-step picture instructions for how to make it. Recipes include vegetable stir-fry, leek and potato soup, spicy lamb curry and Greek salad. It features spiral bound to allow easy use and transportation, and means no card will ever get lost!

30 Healthy Things to Cook and Eat $6.68 New – This title features 30 generously sized cards each showing a tasty and simple treat to make at home. On each page there is a mouth-watering photograph of the finished dish, which when turned over shows clear, step-by-step picture instructions for how to make it. Recipes include vegetable stir-fry, leek and potato soup, spicy lamb curry and Greek salad. It features spiral bound to allow easy use and transportation, and means no card will ever get lost!

30 Healthy Things to Make and Cook $10.95 New – This title contains a pack of 30 cards, each showing a tasty and simple treat to make at home. On one side of the card, there is a mouth-watering photograph of the finished dish, which when turned over shows clear, step-by-step picture instructions for how to make it. The recipes include vegetable stir-fry, leek and potato soup, spicy lamb curry and Greek salad.

30 Healthy Things to Make and Cook $10.95 Used – This title contains a pack of 30 cards, each showing a tasty and simple treat to make at home. On one side of the card, there is a mouth-watering photograph of the finished dish, which when turned over shows clear, step-by-step picture instructions for how to make it. The recipes include vegetable stir-fry, leek and potato soup, spicy lamb curry and Greek salad.

30 Minutes to Mealtime: A Healthy Exchanges Cookbook $0.99 Used – Now cooks on the go can prepare tasty, convenient meals at home in thirty minutes or less. Between work, raising children, or seeking that mythical “me time,” the home cook can get overwhelmed, putting preparation of healthy, tasty family fare on the back burner. This cookbook makes it “faster and cheaper” to prepare a complete, quick meal at home than to wait for take-out. Here are 50 complete menus comprised of 200 recipes, each of which can be prepared from start to finish in half an h

30 Things to Make and Cook for Christmas $13.8 Used – This is a new set in the “Activity Cards” series, which features 30 yummy things to make for the festive season. It is packed with ideas not only for Christmas food, but also for edible ornaments to decorate the Christmas tree with and treats to give away to family and friends as gifts. It includes such delicious delights as cranberry crispies, marzipan canes, coconut Christmas mice and cheesy stars. Each card shows a photograph of the finished result, an ingredients list and clear step-b

30 Yummy Things to Cook and Eat $7.52 Used – This book presents 30 tasty and simple treats to make at home. On each page there is a mouth-watering photograph of the finished dish and clear, step-by-step picture instructions for how to make it. The recipes include chocolate brownies, mini meringues, raspberry icecream and ginger star biscuits. It is spiral bound to allow easy use and transportation, and means no card will ever get lost!

30 Yummy Things to Make and Cook $10.94 Used – This title contains a pack of 30 cards, each showing a tasty and simple treat which can be made at home. On one side of the card, there is a mouth-watering photograph of the finished dish, which when turned over shows clear, step-by-step picture instructions for how to make it. The recipes include chocolate brownies, mini meringues, raspberry ice-cream and ginger star biscuits.

30 Yummy Things to Make and Cook $10.94 New – This title contains a pack of 30 cards, each showing a tasty and simple treat which can be made at home. On one side of the card, there is a mouth-watering photograph of the finished dish, which when turned over shows clear, step-by-step picture instructions for how to make it. The recipes include chocolate brownies, mini meringues, raspberry ice-cream and ginger star biscuits.

30-Minute Gourmet Cookbook $8.53 New – Even if you only have half an hour to make a meal, it’s really easy with this handy cookbook. Follow the author’s basic principles: everything in place before you begin, foods in small pieces for faster cooking, and when possible, ingredients that are packaged for convenience. The author takes care to make her recipes – as well as her instructions – short and simple. But the finished dishes taste like they took all day. Sandra Rudloff – as well as being a busy parent who needs to cook dinn

30-Minute Gourmet Cookbook $8.53 Used – Even if you only have half an hour to make a meal, it’s really easy with this handy cookbook. Follow the author’s basic principles: everything in place before you begin, foods in small pieces for faster cooking, and when possible, ingredients that are packaged for convenience. The author takes care to make her recipes – as well as her instructions – short and simple. But the finished dishes taste like they took all day. Sandra Rudloff – as well as being a busy parent who needs to cook din

300 Best Stir-Fry Recipes $14.93 New – Stir-fries remain popular because they create nutritious, good tasting meals that introduce the cook to international cuisine — the 300 recipes in this book do all that, and it includes information on techniques, equipment, pantry stocking and more.

300 Best Stir-Fry Recipes $10.97 Used – Stir-fries remain popular because they create nutritious, good tasting meals that introduce the cook to international cuisine — the 300 recipes in this book do all that, and it includes information on techniques, equipment, pantry stocking and more.

300 Ways to Cook and Serve Shell Fish $13.64 New – This is an OCR edition without illustrations or index. It may have numerous typos or missing text. However, purchasers can download a free scanned copy of the original rare book from the publisher’s website (GeneralBooksClub.com). You can also preview excerpts of the book there. Purchasers are also entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Original Published by: Philadelphia, Pa., Christian banner prin

300 Ways to Cook and Serve Shell Fish $13.56 New – This book an EXACT reproduction of the original book published before 1923. This IS NOT an OCR’d book with strange characters, introduced typographical errors, and jumbled words. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into

300 Ways to Cook and Serve Shell Fish $13.56 Used – This book an EXACT reproduction of the original book published before 1923. This IS NOT an OCR’d book with strange characters, introduced typographical errors, and jumbled words. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back int

365 Ways to Cook Chicken Anniversary Edition $23.61 New – The Versatile ChickenChicken is “the new hamburger.” Low in fat and cholesterol, more nutritious and cheaper than ground beef, chicken has become the choice of diet-conscious, budget-conscious and taste-conscious Americans.Here is a year’s worth of succulent recipes celebrating chicken’s versatility- baked; fried; barbecued; stewed; marinated; roasted — you name it — it’s here. Special sections include recipes for “Chicken Lite” (low-calorie) “Chicken Quick,” “Chicken Little” (Cornish Ga

365 Ways to Cook Chicken Anniversary Edition $122.06 New – The Versatile ChickenChicken is “the new hamburger.” Low in fat and cholesterol, more nutritious and cheaper than ground beef, chicken has become the choice of diet-conscious, budget-conscious and taste-conscious Americans.Here is a year’s worth of succulent recipes celebrating chicken’s versatility- baked; fried; barbecued; stewed; marinated; roasted — you name it — it’s here. Special sections include recipes for “Chicken Lite” (low-calorie) “Chicken Quick,” “Chicken Little” (Cornish Ga

365 ways to cook hamburger and other ground meats $21.6 New – The ninth book in the remarkably successful series includes 365 recipes–one for every day of the year–for hamburger and other ground meats. An economical and nutritious way to feed a family, using ground meat makes good sense, and with this book, cooks will never tun out of creative, delicious ways to prepare it.

4 N 1 Stainless Steel Hand Blender $39.99 This powerful handheld blender is 4 appliances in one – a compact portable blender, a chopper that’s acts as a mini food processor, a heavy duty whisk and a 3 cup capacity mixing and measuring cup. The Stainless Steel Hand Blender puts all the power of a professional kitchen in the palm of your hand! This versatile stainless steel blender features a heavy-duty 2-speed motor with the power to do it all. You can blend healthful smoothies, chop fruits and vegetables, or make your own fresh peanut butter or mayonnaise in seconds with this amazing handheld blender.<!– BEGIN LivePerson Button Code –> <div id=”SharperImageButton-01″ > <script type=”text/javascript”> if (typeof(lpMTagConfig.dynButton)!=”undefined”) lpMTagConfig.dynButton[lpMTagConfig.dynButton.length] = {‘name’:”chat-SharperImage-english”,’pid’:'SharperImageButton-01′}; </script> </div>

400 3 & 4 Ingredient Recipes $6.41 New – This book presents over 400 fabulous dishes requiring only three or four ingredients illustrated by over 1500 stunning colour step-by-step photographs. It simplifies shopping, cuts preparation time, and is perfect for the modern cook who loves good food but has less time to spend making it.

400 Calorie Fix $6.39 Used – Most of us don’t know how many calories are in the foods we eat. And most of us don’t really want to have to count calories. Now “Flat Belly Diet!” author Vaccariello presents “400 Calorie Fix,” which makes calorie control easy and delicious with 400 tasty 400-calorie recipes, quick-fix (no-cook) meals, and options that make it simple to dine out.

400 Calorie Fix $7.76 Used – Most of us don’t know how many calories are in the foods we eat. And most of us don’t really want to have to count calories. Now “Flat Belly Diet!” author Vaccariello presents “400 Calorie Fix,” which makes calorie control easy and delicious with 400 tasty 400-calorie recipes, quick-fix (no-cook) meals, and options that make it simple to dine out.

400 Calorie Fix $10.87 New – Most of us don’t know how many calories are in the foods we eat. And most of us don’t really want to have to count calories. Now “Flat Belly Diet!” author Vaccariello presents “400 Calorie Fix,” which makes calorie control easy and delicious with 400 tasty 400-calorie recipes, quick-fix (no-cook) meals, and options that make it simple to dine out.

400 Calorie Fix $9.81 New – Most of us don’t know how many calories are in the foods we eat. And most of us don’t really want to have to count calories. Now “Flat Belly Diet!” author Vaccariello presents “400 Calorie Fix,” which makes calorie control easy and delicious with 400 tasty 400-calorie recipes, quick-fix (no-cook) meals, and options that make it simple to dine out.

400 Calorie Fix $7.76 New – Most of us don’t know how many calories are in the foods we eat. And most of us don’t really want to have to count calories. Now “Flat Belly Diet!” author Vaccariello presents “400 Calorie Fix,” which makes calorie control easy and delicious with 400 tasty 400-calorie recipes, quick-fix (no-cook) meals, and options that make it simple to dine out.

400 Three & Four Ingredient Recipes $37.08 New – Simplifers shopping, cut preparation time, and a perfect for the busy modern cook who loves good food but has less time to spend making it.

400 Three & Four Ingredient Recipes $18.85 New – Simplifers shopping, cut preparation time, and a perfect for the busy modern cook who loves good food but has less time to spend making it.

400 Three & Four Ingredient Recipes $13.99 Used – Simplifers shopping, cut preparation time, and a perfect for the busy modern cook who loves good food but has less time to spend making it.

400 Three & Four Ingredient Recipes: Fuss-Free, Fast and Frugal-Fabulous Breakfasts, Appetizers, Lunches, Main Meals and Desserts Using Only Four Ingredients or Less $12.19 Used – This book presents over 400 fabulous dishes requiring only three or four ingredients illustrated by over 1500 stunning colour step-by-step photographs. It simplifies shopping, cuts preparation time, and is perfect for the modern cook who loves good food but has less time to spend making it. It provides a practical introduction to minimalist cooking, with advice on choosing ingredients and tips on how to achieve maximum taste. It includes recipes for every type of occasion – breakfasts and

400 Three & Four Ingredient Recipes: Fuss-Free, Fast and Frugal-Fabulous Breakfasts, Appetizers, Lunches, Main Meals and Desserts Using Only Four Ingredients or Less $123.19 New – This book presents over 400 fabulous dishes requiring only three or four ingredients illustrated by over 1500 stunning colour step-by-step photographs. It simplifies shopping, cuts preparation time, and is perfect for the modern cook who loves good food but has less time to spend making it. It provides a practical introduction to minimalist cooking, with advice on choosing ingredients and tips on how to achieve maximum taste. It includes recipes for every type of occasion – breakfasts and

4th and Long $32.95 New – Everyone faces adversity, be it in one’s career, finances, or even personal life. Recognizing the tools needed to press through that adversity is the key to a successful life full of accomplishment. Tommy Cook knows this kind of perseverance. From his humble beginnings as a high school dropout, Tommy comes to realize that he is going to have to fight to make it in this world. What he doesn’t realize is that he is his own worst enemy. Will Tommy escape the burden of working paycheck to payc

5,001 mysteries of liquids & cooking secrets : (plus 100 world-class recipes) $1.92 New – New from respected nutritionist and best-selling author Dr. Myles Bader comes this unique handbook, the first ever devoted solely to liquids. From water to soft drinks and from soups to sauces, this is an encyclopedic guide to the liquids we cook with and consume, and it provides up-to-date information and common sense advice, as well as one hundred world-class recipes for beverages, stocks, stews, and more.

50 Things to Do With Three-Year-Olds: $7.68 Used – This title contains fifty easy-to-use cards with inventive ideas for simple activities, games, songs, action rhymes and recipes to cook to keep 3-year-olds entertained for hours. It is an inspiring source of inexpensive ideas, children will love learning new skills, finding out about the world around them and, most importantly, having fun while they paint, draw, print, dress-up, make and build. Handy internet links to websites give access to even more fantastic ideas and advice for keepin

50 Things to Do With Three-Year-Olds: $7.68 New – This title contains fifty easy-to-use cards with inventive ideas for simple activities, games, songs, action rhymes and recipes to cook to keep 3-year-olds entertained for hours. It is an inspiring source of inexpensive ideas, children will love learning new skills, finding out about the world around them and, most importantly, having fun while they paint, draw, print, dress-up, make and build. Handy internet links to websites give access to even more fantastic ideas and advice for keeping

50 ways with pasta $0.99 Used – From its humble origins in Italy, pasta has become one of the staple foods of the Western diet; quick and easy to cook, it is versatile, economical and very satisfying. This book shows how pasta can be used in a wide variety of dishes, and offers a range of combinations to enhance this popular food. The 50 recipes concentrate on light, versatile meals, and are especially suitable for busy people and those with ever-hungry children in a hurry to be somewhere else.

500 20-Minute Recipes: Fabulous, Fast Dishes for Every Occasion from Breakfasts, Soups, Appetizers and Snacks to Main Courses and Desserts, Shown in Over 500 Tempting Photographs $1.61 Used – This is a superb collection of 500 quick and easy-to-prepare classic and contemporary recipes that can be fully prepared from cutting board to plate in 20 minutes and less. It is the perfect culinary guide and inspirational sourcebook for any cook who enjoys simple, delicious and flavoursome food but doesn’t always have hours to spend in the kitchen.

500 5-Ingredient Desserts: Decadent and Divine Recipes for Everyday Cooking $1.25 Used – Grand Marnier Souffle. Kahlua Chocolate Truffles. Homestyle Apple Crisp. These and 497 other mouthwatering dessert recipes are in this fantastic new book, pared down to their essential ingredients so the true flavors shine through! Award-winning chef Robert Hildebrand once again teams up with his sister, Carol, to present 500 amazing recipes with a minimum of ingredients. Perfect for the time-pressed baker, busy mom, or new cook, 500 5-Ingredient Desserts is sure to become a classic of it

500 Curries $11.63 New – Discover a world of spice in dishes from India, Thailand and South-East Asia, as well as Africa, the Middle East and the Caribbean, shown in 500 sizzling photographs. Discover a world of spicy delights with this irresistible collection of dishes for the curry connoisseur. This title includes spicy flavours from across India, Thailand and South East Asia, as well as lesser-known dishes from Africa, the Middle East and the Caribbean. It features easy-to-follow recipes mean any level of cook

500 Curries $11.63 Used – Discover a world of spice in dishes from India, Thailand and South-East Asia, as well as Africa, the Middle East and the Caribbean, shown in 500 sizzling photographs. Discover a world of spicy delights with this irresistible collection of dishes for the curry connoisseur. This title includes spicy flavours from across India, Thailand and South East Asia, as well as lesser-known dishes from Africa, the Middle East and the Caribbean. It features easy-to-follow recipes mean any level of cook

500 High Fiber Recipes: Fight Diabetes, High Cholesterol, High Blood Pressure, Irritable Bowel Syndrome, and Cancer with Delicious Meals That Fill You Up-And Help You Shed Pounds! $48.24 New – We are always told to eat fibre in our daily lives, and finally here is a comprehensive cook book to allow the whole family to do just that – good for weight loss, your heart, and appealing to the taste buds! It is packed with everything from savoury stews to desserts, readers get high-fibre versions of foods like fluffy omelets, mouth watering burgers, creamy desserts, and covering international dishes from Italy, Mexico, and regional ones such as Cajun. From delicious party snacks to com

500 High Fiber Recipes: Fight Diabetes, High Cholesterol, High Blood Pressure, Irritable Bowel Syndrome, and Cancer with Delicious Meals That Fill You Up-And Help You Shed Pounds! $7.71 Used – We are always told to eat fibre in our daily lives, and finally here is a comprehensive cook book to allow the whole family to do just that – good for weight loss, your heart, and appealing to the taste buds! It is packed with everything from savoury stews to desserts, readers get high-fibre versions of foods like fluffy omelets, mouth watering burgers, creamy desserts, and covering international dishes from Italy, Mexico, and regional ones such as Cajun. From delicious party snacks to co

500 Recipes Three & Four Ingredients: Delicious, No-Fuss Dishes Using Just Four Ingredients or Less, from Breakfasts and Snacks to Main Courses and Desserts, All Shown in 500 Fabulous Photographs $4.38 Used – This fantastic collection is ideal for the food-loving cook with little time to spare. More than 500 superb recipes show that if you don’t have time to shop or devote hours to preparation it does not mean missing out on delicious, home-prepared meals. From classic brunches to tempting soups and appetizers, pl all kinds of main course dishes and desserts, every recipe tastes sensational but requires only a few ingredients.

500 Recipes Three & Four Ingredients: Delicious, No-Fuss Dishes Using Just Four Ingredients or Less, from Breakfasts and Snacks to Main Courses and Desserts, All Shown in 500 Fabulous Photographs $12.99 Used – This fantastic collection is ideal for the food-loving cook with little time to spare. More than 500 superb recipes show that if you don’t have time to shop or devote hours to preparation it does not mean missing out on delicious, home-prepared meals. From classic brunches to tempting soups and appetizers, pl all kinds of main course dishes and desserts, every recipe tastes sensational but requires only a few ingredients.

500 Recipes Three and Four Ingredients: Delicious, No-Fuss Dishes Using Just Four Ingredients or Less, from Breakfasts and Snacks to Main Courses and Desserts, All Shown in 500 Fabulous Photographs $14.79 New – This fantastic collection is ideal for the food-loving cook with little time to spare. More than 500 superb recipes show that if you don’t have time to shop or devote hours to preparation it does not mean missing out on delicious, home-prepared meals. From classic brunches to tempting soups and appetizers, pl all kinds of main course dishes and desserts, every recipe tastes sensational but requires only a few ingredients.

70 Traditional African Recipes $3.99 Used – This title features 70 evocative and authentic recipes showcasing the best of Africa’s unique cuisine. Enticing fish, poultry and meat dishes include Fish and Okra Soup, Duck with Sherry and Pumpkin, Tanzanian Fish Curry, and Spiced Fried Lamb. It features traditional specialities adapted for modern kitchens and contemporary tastes. All recipes are shown step-by-step, illustrated with over 300 colour photographs. Helpful and informative cook’s hints and tips throughout give a special insi

70 Traditional African Recipes $5.35 New – This title features 70 evocative and authentic recipes showcasing the best of Africa’s unique cuisine. Enticing fish, poultry and meat dishes include Fish and Okra Soup, Duck with Sherry and Pumpkin, Tanzanian Fish Curry, and Spiced Fried Lamb. It features traditional specialities adapted for modern kitchens and contemporary tastes. All recipes are shown step-by-step, illustrated with over 300 colour photographs. Helpful and informative cook’s hints and tips throughout give a special insig

80 $14.99 Released the week of B.B. King’s 80th birthday, 80 is a star-studded duets album, the first B.B. released since 1997′s Deuces Wild. It was recorded in a variety of locations in the spring of 2005 and features a variety of guest artists, ranging from the familiar (Van Morrison, Eric Clapton, Bobby Bland) to the unsurprising (Billy Gibbons, Mark Knopfler, Elton John, Sheryl Crow) to the frankly bewildering (John Mayer, Daryl Hall, Gloria Estefan). Unfortunately, the material isn’t quite as wide-ranging — in fact, it leans toward the overly familiar, with a pleasant, thoroughly bland version of “The Thrill Is Gone” with Eric Clapton sadly living up to its title. There are a couple other bum tracks — most notably the turgid slow blues “There Must Be a Better World Somewhere,” which drags on for an interminable seven minutes, or a full six minutes longer than needed to prove that sultry blues is not Gloria Estefan’s forte — but for the most part, 80 plays better than it reads on paper. Most of it is solid, straight-ahead big band blues, firmly within B.B.’s comfort zone and sounding appropriately comfortable — not as in boring, but warm, relaxed, and friendly, whether he’s playing with old friends like Bobby Bland or with John Mayer, who acquits himself well as a guitarist, even if his voice is overwhelmed by B.B.’s towering presence. There are couple of nice little surprises along the way, such as how “Ain’t Nobody Home” with Daryl Hall works up a nice soulful groove or how Sheryl Crow reveals that she’s a convincing blues singer (there are also some unpleasant surprises, as on “Tired of Your Jive,” an otherwise fine track that’s derailed by the realization that Billy Gibbons’ voice has been torn to shreds, leaving a phlegmy mess behind), but the best moments come from the old guard of the British Invasion. Roger Daltrey proves that he’s singing better than ever with “Never Make Your Move Too Soon,” Elton John and his house band really cook on a terrifi…

834 Kitchen Quick Tips: Tricks, Techniques, and Shortcuts for the Curious Cook $29.99 New – What’s the best way to preserve leftover herbs, peel eggs in record time, or chop chocolate with ease? Ever wonder if it’s possible to soundproof your coffee grinder? Find the answers to these questions and many more in this indispensable and practical A-to-Z handbook. Even the most experienced cook will find that these tips–the most highly rated feature of our books and magazines–deliver unique and clever solutions to common kitchen problems. Drawn from the Quick Tips department of Cook

834 Kitchen Quick Tips: Tricks, Techniques, and Shortcuts for the Curious Cook $12.12 Used – What’s the best way to preserve leftover herbs, peel eggs in record time, or chop chocolate with ease? Ever wonder if it’s possible to soundproof your coffee grinder? Find the answers to these questions and many more in this indispensable and practical A-to-Z handbook. Even the most experienced cook will find that these tips–the most highly rated feature of our books and magazines–deliver unique and clever solutions to common kitchen problems. Drawn from the Quick Tips department of Coo

A Book for the Cook: Old Fashioned Receipts for New Fashioned Kitchens $13.52 Used – This is an EXACT reproduction of a book published before 1923. This IS NOT an OCR’d book with strange characters, introduced typographical errors, and jumbled words. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as pa

A Book for the Cook: Old Fashioned Receipts for New Fashioned Kitchens $13.52 New – This is an EXACT reproduction of a book published before 1923. This IS NOT an OCR’d book with strange characters, introduced typographical errors, and jumbled words. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as par

A Book of Thoughts: Poems by Betty Maier $8.27 New – Betty Maier was born and educated in Yakima, Washington. She has an Associates Degree and a Bachelors Degree. Bettty chose a career in various fields of law enforcement but her passion is in writing and tutoring students of all ages. Her first book, “For Mom And Sarah,” was published in October, 2008. A sequel to her first book, “For Mom And Sarah Book 2, As Time Goes By” will be out soon. She loves to bake and cook so of course it is only appropriate that she creates a cookbook called, “R

A Book of Thoughts: Poems by Betty Maier $8.27 Used – Betty Maier was born and educated in Yakima, Washington. She has an Associates Degree and a Bachelors Degree. Bettty chose a career in various fields of law enforcement but her passion is in writing and tutoring students of all ages. Her first book, “For Mom And Sarah,” was published in October, 2008. A sequel to her first book, “For Mom And Sarah Book 2, As Time Goes By” will be out soon. She loves to bake and cook so of course it is only appropriate that she creates a cookbook called, ”

A Boy’s Control and Self Expression $35.43 New – Excerpt from book: Section 3N CHAPTER III. COMMON FALLACIES. EARLY two years ago I engaged a manservant to look after my rooms in London, and especially to cook for me and for my guests. I often had to leave him alone, master of himself. But I felt sure that the best plan was not to tie him down with strict rules, but rather to give him a pride in every bit of work that he did. I convinced him that it was all clean and useful work, at least as clean and useful as my work in writing books a

A Boy’s Control and Self Expression $31.41 New – Excerpt from book: Section 3N CHAPTER III. COMMON FALLACIES. EARLY two years ago I engaged a manservant to look after my rooms in London, and especially to cook for me and for my guests. I often had to leave him alone, master of himself. But I felt sure that the best plan was not to tie him down with strict rules, but rather to give him a pride in every bit of work that he did. I convinced him that it was all clean and useful work, at least as clean and useful as my work in writing books a

A Boy’s Control and Self Expression $35.43 Used – Excerpt from book: Section 3N CHAPTER III. COMMON FALLACIES. EARLY two years ago I engaged a manservant to look after my rooms in London, and especially to cook for me and for my guests. I often had to leave him alone, master of himself. But I felt sure that the best plan was not to tie him down with strict rules, but rather to give him a pride in every bit of work that he did. I convinced him that it was all clean and useful work, at least as clean and useful as my work in writing books