The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City

David Lebovitz

Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city in the 1980s. Finally, after a nearly two-decade career as a pastry chef and cookbook author, he moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood.
But he soon discovered it's a different world en France.

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Home Cooking with Charlie Trotter (Gourmet Cook Book Club Selection)

Charlie Trotter and Kipling Swehla

Charlie Trotter's most approachable cookbook, HOME COOKING WITH CHARLIE TROTTER is designed for casual home cooks who appreciate top-quality cuisine. Trotter begins by discussing classic methods of preparing food, from braising to grilling to sautéing. He then presents a variety of uptown traditional--as well as an assortment of exotic--starters, entrées, and desserts that have been streamlined with an eye for readily available ingredients and straight-forward techniques, while still bearing the master chef's signature style.

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Jacques Torres' A Year in Chocolate: 80 Recipes for Holidays and Special Occasions

Jacques Torres and Judith Choate

From the elegant Poached Pears with Chocolate Fondue to serve on New Year’s Day and a festive Bûche de Noël filled with chocolate cream and ornamented with meringue mushrooms, to homemade Easter eggs and autumnal Pumpkin Seed Brittle, the world-renowned pastry chef and chocolatier presents us with a calendar’s worth of treats sure to make every celebration more luscious.
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Baked: New Frontiers in Baking

Matt Lewis, Renato Poliafito, and Tina Rupp

Hip. Cool. Fashion-forward. These aren’t adjectives you’d ordinarily think of applying to baked goods. Think again. Not every baker wants to re-create Grandma’s pound cake or cherry pie. Matt Lewis and Renato Poliafito certainly didn’t, when they left their advertising careers behind, pooled their life savings, and opened their dream bakery, Baked, in Brooklyn, New York, a few years back. The visions that danced in their heads were of other, brand-new kinds of confections


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Baking

James Peterson

James Peterson is the premiere go-to source for home cooks of every level. His newest book and the second in a series of instructional tomes, BAKING teaches all the essential basics--how to make fail-proof tender pie dough, a fabulous birthday cake, sourdough starter that actually works, legendary babka, and more. In more than 300 recipes, each accompanied by handy instructional photos, Peterson guides readers through the techniques for creating perfect breads, cakes, cookies, pies, and pastries, each and every time with confidence.
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Cooking

James Peterson

In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking teachers, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success.
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Glorious French Food: A Fresh Approach to the Classics

James Peterson

From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook.  His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine.
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Sauces: Classical and Contemporary Sauce Making

James Peterson

As always, Peterson reminds the reader that the recipes are ultimately a guide, and encourages cooks to explore great new tastes through their own creative efforts. Joining the more than 500 recipes in the Second Edition are the author’s 190 color photographs that clearly illustrate the fundamentals of good sauce making. Peterson also provides a practical discussion of pairing wine and food, as well as guidelines for improvisation and tips for restaurant chefs. A new bibliography and source list of purveyors enables readers to expand their knowledge and enhance their creativity, all in all making a must-have reference for one of the most exciting and challenging areas of cooking.
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Vegetable Love

Barbara Kafka and Christopher Styler

Barbara Kafka has been shaping the way America cooks for three decades. She’s doing it again.
With her customary originality, thoroughness, and passion for great cooking, Barbara Kafka has created the cook’s ultimate vegetable resource: 750 original recipes showcasing everything she adores about the vegetable world, from the lowly green bean to the exotic chrysanthemum leaf—even stretching the definition to include potatoes, mushrooms, and avocados just because she’s crazy mad for them.

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Cook with Jamie: My Guide to Making You a Better Cook

Jamie Oliver

I can't tell you how long I've dreamed about writing this book. It's the biggest book I've ever done, and I've really tried to make it a timeless, modern-day classic. Whether you're a student, a young couple, an established cook, or a novice, I'll take you through a whole load of simple and accessible recipes that will blow the socks off your family and any guests you might have round for dinner. There's information on the equipment that I think you should have in your kitchen, advice on how to recognize and cook loads of different cuts of meat, as well as on how to get the best value and quality when you're out shopping. With all of us consuming more processed food than ever, it's a sad fact that most people just aren't confident enough to cook anymore. With this in mind, now is the time for you to get stuck in and reclaim your fantastic cooking heritage!
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Jamie's Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals

Jamie Oliver

This book is inspired by all the people I've met who thought they could never and would never learn how to cook. I believe that good home cooking is one of the most essential, fundamental skills that every single person on this planet should have in order to look after themselves, their families, and their friends. This food revolution is all about people learning how to make a recipe, then teaching that recipe to their friends and family . . . if enough people do this, pretty soon everyone will be cooking. So cook something today, then PASS IT ON!
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Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico

Rick Bayless

This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.
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Tom's Big Dinners: Big-Time Home Cooking for Family and Friends

Tom Douglas

Drawn from special meals with family members, friends, vintners, and fellow restaurant owners, Tom's Big Dinners brings together thirteen of his favorite feasts, with no-nonsense recipes that make it easy to cook like a restaurant chef without ever leaving home.  The menus range in style from the refined Wine Cellar Dinner, with recipes for Goat Cheese Fondue, Vine-Roasted Squab with Syrah Jam, and Chocolate Crêpes, to the relaxing Screen Door Barbecue, featuring Pit-Roasted Pork Spareribs, Down-Home Collard Greens, and Hard Watermelon Lemonade, and the festive Pop Pop's Winter Solstice, starting with Pop Pop's Perfect Martini and Caramelized Fennel Tart, followed by Creamy Seafood Chowder and Parsley Scones.


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I Love Crab Cakes! 50 Recipes for an American Classic

Tom Douglas and Shelley Lance

Where do you get the best crab cakes? Ask one hundred different people and you'll likely get one hundred different answers. Some swear by classic Chesapeake Bay crab cakes, and some by spicy Creole crab cakes, while others maintain that Pacific Northwest crab cakes can't be beat. In I Love Crab Cakes!, award-winning chef and cookbook author Tom Douglas brings the best of East, West, and Gulf coasts to the table and proves that the most delicious crab cakes of all come straight from your home kitchen.


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Weight Watchers Eat! Move! Play!: A Parent's Guide for Raising Healthy, Happy Kids

Weight Watchers

Between constant snacking, daily fast-food runs, and video-game marathons on the couch, it's tough to get kids to eat right and exercise. Weight Watchers Eat! Move! Play! is the fun, commonsense guide that gives you the tools to help your kids develop a positive body image, a taste for wholesome and nutritious foods, and a love of exercise. Plus, the more than 75 tasty, kid-friendly recipes inside are perfect for teaching them about healthy eating and cooking habits.
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Double Delicious!: Good, Simple Food for Busy, Complicated Lives

Jessica Seinfeld and Steve Vance

In her bestselling book Deceptively Delicious, Jessica Seinfeld inspired millions of parents to improve their kids’ eating habits by giving everyday classics a nutritional boost with hidden vegetable purees. Now in Double Delicious!, she’s turned her attention to the whole family. Here are more of her easy, imaginative recipes that use the power of purees to make everything healthier, from a hearty Turkey Meatloaf to an irresistible Tiramisu. Again, she’s raised the bar nutritionally and eliminated unnecessary sugar and fat, boosted fiber and nutrients, and cut way back on sodium to bring us more healthful food with fantastic flavor.
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Keep the Change: A Clueless Tipper's Quest to Become the Guru of the Gratuity

Steve Dublanica

In Keep the Change, bestselling author Steve Dublanica dives into this unexplored world, in a comical yet serious attempt to turn himself into the Guru of the Gratuity. As intrepid and irreverent as Michael Moore or A. J. Jacobs, Dublanica travels the country to meet shoeshine men, strippers, bartenders, bellhops, bathroom attendants, and many others, all in an effort to overcome his own sweaty palms when faced with those perennial questions: Should I tip? How much? Throughout he explores why tipping has spread; he explains how differences in gender, age, ethnicity, and nationality affect our attitudes; and he reveals just what the cabdriver or deliveryman thinks of us after we’ve left a tip.


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The Original King Arthur Flour Cookbook (Commemorative Edition)

Brinna Sands and King Arthur Flour

Master the art of baking with the expert help of The Original King Arthur Flour Cookbook from Countryman Press! Twenty years ago, the King Arthur Flour Company celebrated its 200th anniversary—and its rich legacy of baking mastery—by publishing its very first cookbook, a complete guide to the baking arts as only King Arthur can do it. Now a classic, this collection of delicious and nutritious breads, pastries, and desserts is yours again in the original handy binder format.


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Eat Tweet: 1,020 Recipe Gems from the Twitter Community's @cookbook

Maureen Evans

The New York Times called tweeted recipes quite possibly the "first great recipe innovation in 200 years"—then crowned microblogger Maureen Evans the queen of the genre. This talented home cook has a knack for boiling down recipes to their essence: every single step and ingredient is condensed to Twitter's maximum of 140 characters or fewer, and not a single keystroke more. Eat Tweet—the first ever Twitter book of recipes—is like a shorthand sous-chef. Part of the fun lies in decoding the author's clever recipe tweets, each one a model of clarity and usefulness. But this one-stop compendium of curated recipes and food ideas is so much more. There are recipes from around the world, from Kashgar Noodles to Biscotti, as well as homey favorites like Garlic Chicken and Chocolate. In addition, Eat Tweet contains kitchen tips and techniques (also 140 characters max) and a lexicon for translating Twitterese cooking terms like s+p (salt and pepper) and tst (toasted). From Lemon Lentil Soup to Pumpkin Pie, it's like a shelf of cookbooks in one tasty volume.


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Beer Is Proof God Loves Us: Reaching for the Soul of Beer and Brewing

Charles Bamforth

Discover the extraordinary culture and history of brewing: the remarkable craft that reaches back before written history. Visit legendary British pubs now fading sadly into memory…and the craft breweries, corporate boardrooms, and home brewers that are the new future of beer. Learn how to tell a great beer from a good one…find surprising new research on beer and human health…uncover beer in the Bible (and other unlikely places)…and discover divinity and transcendence in your very next brew.


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Herb Gardening For Dummies

Karan Davis Cutler, Kathleen Fisher, Suzanne DeJohn

Starting an herb garden isn't free, but it certainly outweighs the growing costs of buying retail herbs. Plus, adding homegrown ingredients to your meals is a healthy and tasty way to improve upon any dish you whip up at home.  This friendly, hands-on guide is an excellent introduction to the world of herb gardening. It gives you tips and advice to grow a thriving herb garden that will add depth and flavor to home-cooked meals-as well as boost your health.


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Is This Bottle Corked?: The Secret Life of Wine

Michael Bywater and Kathleen Burk

We’ve all come across those suave, confident, and all-so-knowing books that tell us precisely what to drink with which dish, how to swirl, sniff, slosh, and pronounce on our wine, and, above all, how to impress our friends and business associates with our expertise.  Well, this is not one of those books. Is This Bottle Corked? is something different: a book that poses–and answers–the really important questions about wine.

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WineWise

Steven Kolpan, Brian H. Smith, Michael A. Weiss, and The Culinary Institute of America

Most of all, WineWise teaches you how to trust your taste buds and follow your nose to wines that you truly enjoy. The book is peppered with tips and advice that you'll find nowhere else—surprising insights that encourage you to step off the beaten path and explore all that the world of wine has to offer. To help you in your journey, the authors offer their own personal lists of great WineWise bargains—more than 650 mostly $15-and-under bottles from around the world. With this cornucopia of terrific choices and the savvy guidance WineWise provides, you have everything you need to boost your wine IQ and get more pleasure out of every bottle you drink.
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Hugh Johnson's Pocket Wine Book 2010: 33rd Edition

Hugh Johnson

Now in its 33rd edition, it is the UK's number one wine book and appeals to both wine lovers and professionals alike, making it the key reference for enthusiasts, investors and collectors. This year's edition boasts up-to-date news on more than 6,000 wines, growers and regions plus invaluable vintage information from expert contributors around the world. In addition, a full-color supplement focuses on wine and food plus there are more than 200 of Hugh Johnson's personal favorites for 2010.
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Vino Italiano: The Regional Wines of Italy

Joseph Bastianich, David Lynch, Lidia Matticchio Bastianich, and Mario Batali

Vino Italiano is the only comprehensive and authoritative American guide to the wines of Italy. It surveys the country’s wine-producing regions; identifies key wine styles, producers, and vintages; and offers delicious regional recipes. Extensive reference materials—on Italy’s 300 growing zones, 361 authorized grape varieties, and 200 of the top producers— provide essential information for restaurateurs and wine merchants, as well as for wine enthusiasts.

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