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New & Coming-Soon CookbooksSPRING 2017
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Click on the title to check availability and to log into your account to place holds online. To place holds by phone, please call us at (708) 366-5205. |
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Food swings : 125 recipes to enjoy your life of virtue and viceby Jessica SeinfeldIn a friendly voice Seinfeld encourages readers to take her approach to what she calls afood swingsa and eat without guilt. Or, she concedes, to eat with less guilt. The book is divided into the virtuous recipes, which appear to be nutrient rich and lower in fat and calories, and the vice recipes, which focus on flavor and indulgence. Seinfeld explains her food-swings concept as an honest approach to eating.
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In this cookbook, America's Test Kitchen decodes and demystifies vegan cooking, so you can reap its many benefits and avoid the pitfalls of bland food, lack of variety, and overprocessed ingredients. You'll find approachable, fresh, vibrant recipes for breakfast, lunch, dinner, and in between.
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For every tricky dining situation you can imagine (and a few you can t), How to Eat a Lobster willshow you how to navigate the meal with grace, style, and minimal splatter. With easy-to-followinstructions and helpful illustrations, you ll learn the answers to 50 food-related questionsyou ve been afraid to ask.
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A funny, moving memoir about a son's discovery that his mother has a genius for understanding the intimate connections between cooking, people and love.
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Sugardetoxme : 100+ recipes to curb cravings and take back your health
by Summer Rayne Oakes
With more than 100 mouthwatering recipes, menus and color photographs, the author is on a mission to help readers shake their addiction to the sweet stuff, in a book that includes 10 Meal Maps, which explain how to create multiple meals, maximize each ingredient, minimize waste and save money.
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In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat , an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.
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