Exploring Top Books of Shelfari

Home Cheese Making: Recipes for 75 Delicious Cheeses

Home Cheese Making: Recipes for 75 Delicious Cheeses

by Ricki Carroll

The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment. Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step... (more)

Gluten-Free Baking Classics

by Annalise G. Roberts

For celiacs and others unable to eat wheat, it’s not just the dessert tray that’s forbidden: hearty staples like bread and pizza are also off limits. Now, this exciting cookbook allows allergy sufferers to indulge in a wide variety of baked goods, all delicious and all gluten-free. Featured are more than 100 recipes, including homey treats like biscuits and blueberry muffins; chocolate chip and other cookie jar... (more)

The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes

The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes

by Bette Hagman

A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cooking In Bette Hagman's three earlier cookbooks, she worked with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies to create recipes for great- tasting food. Knowing from her own hard-earned experience that bread is the greatest loss for those who can't eat wheat,... (more)

The Bread Builders: Hearth Loaves and Masonry Ovens

The Bread Builders: Hearth Loaves and Masonry Ovens

by EMPTY Scott, Alan, Daniel Wing

Creating the perfect loaf of bread — a challenge that has captivated centuries of bakers — is now the rage in the United States, from Waitsfield, Vermont to San Francisco, California. The resurgent village baker is at the center of this trend, leading the way to a crusty future while maintaining a firm foothold in the past. "The Bread Builders: Hearth Loaves and Masonry Ovens" by Alan Scott and Daniel Wing... (more)

American Pie: My Search for the Perfect Pizza

American Pie: My Search for the Perfect Pizza

by Peter Reinhart

In the course of his extraordinary career as a baker, culinary instructor, and author, Peter Reinhart has dedicated himself to exploring the passions and techniques behind the great breads of the world. His most recent pursuit has been pizza—a seemingly simple food that has been hotly debated since Italian immigrants brought it to America more than a century ago. Allegiances run from the general (Chicago-... (more)

Mollie Katzen's Sunlight Cafe

by Mollie Katzen

reakfast is back! And Mollie Katzen's Sunlight Caf offers tasty, protein-rich, meatless breakfasts to boost your energy level and get you going first thing in the morning-or any time of the day. Mollie Katzen provides simple, mouth-watering, healthful recipes and menus for every day of the week, whether you are preparing a sit-down brunch for ten, breakfast-on-the-go for kids running late, a light bite after a... (more)

Silk Road Cooking: A Vegetarian Journey

by Najmieh Batmanglij

This book is at once an exploration, a celebration, and a little-known tale of unity. It presents 150 delicious vegetarian dishes that together trace a fascinating story of culinary linkage. As renowned cookbook writer and teacher Najmieh Batmanglij explains, all have their origins along the ancient network of trade routes known as the Silk Road, stretching from China in the east to the Mediterranean in the west.... (more)

Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book)

Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book)

by Tim Smith

Cheese is a sprawling, worldwide industry that has spawned interest among consumers in exploring fine cheeses. Now, you too can have your own slice of the trend. With this informative guide about home cheese making, you will be able to turn your kitchen into the perfect cheese laboratory, creating fresh, artisan cheese with flavor that will surpass that of any commercial product. With its inspiring, mouth-watering... (more)

Zero Proof: 200 Nonalcoholic Drinks from America's Most Famous Bars and Restaurants

Zero Proof: 200 Nonalcoholic Drinks from America's Most Famous Bars and Restaurants

by Pamela Stovall

Designated drivers, power-lunchers, hosts and hostesses, and anyone who simply likes to stay in control and still be part of the party will savor this collection of recipes for delicious "cocktails" that have all the zip and zing of the real thing--without the alcohol. 24 illustrations.

One Bite at a Time: Nourishing Recipes for People With Cancer, Survivors, and Their Caregivers

One Bite at a Time: Nourishing Recipes for People With Cancer, Survivors, and Their Caregivers

by Rebecca Katz

Through The Inner Cook, her San Francisco Bay Area practice, chef Rebecca Katz teaches creative culinary solutions to peple navigating the aftereffects of cancer treatments. For those whose appetites have been turned off by illness, Rebecca's ONE BITE AT A TIME is an instant turn-on to good, nourishing food. In this comprehensive cookbook, Rebecca shares delicious, immune-boosting recipes for people living with... (more)

The Storm Gourmet: A Guide to Creating Extraordinary Meals Without Electricity

The Storm Gourmet: A Guide to Creating Extraordinary Meals Without Electricity

by Daphne Nikolopoulos

This book proves that, with a little planning and minimal effort, you can eat surprisingly well during power outages. In hurricane season, this book is a crucial resource. It can be used for any emergency or anytime you are without power. And you can use this book for quick, easy meals anytime, especially for camping or for quick summer meals. You will find shopping lists for creating the ultimate emergency... (more)

Quick & Easy Tsukemono: Japanese Pickling Recipes

Quick & Easy Tsukemono: Japanese Pickling Recipes

by Ikuko Hisamatsu

Among the many authentic flavors of Japan, tsukemono, or pickled vegetables, has been a must for everyday meals and with tea. For most of the Japanese nothing can replace enjoying plain hot rice with tsukemono, and dinner is not complete without it as the final course. Today most dishes are available at Japanese grocery stores or specialty supermarkets, but they often lack the seasonal quality and freshness of... (more)

Knife Skills

by Charlie Trotter

Written by three Michelin-starred chefs: Charlie Trotter, Marcus Wareing, and Shaun Hill, this book covers every cutting technique-chopping, slicing, dicing, carving, filleting-for every relevant ingredient: meat, fish, shellfish, vegetables, herbs, and fruit. As more and more men are taking up cooking as a hobby-and they are particularly intent on perfecting their knife skills-and knife skills classes... (more)

Great Gluten-Free Baking: Over 80 Delicious Cakes and Bakes

Great Gluten-Free Baking: Over 80 Delicious Cakes and Bakes

by Louise Blair

Coeliac disease-or gluten intolerance-affects more than one million people in the United States. Now, thanks to these luscious, easy-to-follow recipes, all those people can eat a gluten-free diet and still enjoy delicious cakes, pies, muffins, cookies, and other fabulous baked goods. In this tempting selection of more than 90 gluten-free treats-from melt-in-your-mouth cookies to rustic home-baked breads-the... (more)

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

by Peter Reinhart

With this whole grain follow-up to the acclaimed BREAD BAKER'S APPRENTICE, home and professional bakers will be making whole grain loaves so delicious that they put white breads to shame. After much tinkering and trial and error (with help from more than 250 recipe testers), beloved baking instructor Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to ... (more)

Healing Foods - Cooking for Celiacs, Colitis, Crohn's and IBS

Healing Foods - Cooking for Celiacs, Colitis, Crohn's and IBS

by Elephant Publishing

A year in the making, Sandra Ramacher has released Healing Foods: Cooking for Celiacs, Colitis, Crohns and IBS , a visually stunning and intelligently written cookbook. It is specifically designed to please and inspire all those who suffer from these debilitating intestinal diseases, as well as those who already live happier lives thanks to the Specific Carbohydrate Diet (TM). This book strictly adheres to the... (more)

The Best Meat Recipes (Best Recipe Classics Paperback)

The Best Meat Recipes (Best Recipe Classics Paperback)

by The Editors of Cook's Illustrated

Would you sear 50 pepper-crusted filets mignons to find the ultimate recipe, one guaranteed to deliver a perfectly browned crust and a meltingly tender interior? We did. Here are more than 300 foolproof recipes for all our favorite cuts of meat. No one likes a tough roast, a leathery chop, or a boring burger. And because meat is so expensive, mistakes are simply not acceptable - that is, unles you work at... (more)

The Home Creamery

by Kathy Farrell-Kingsley

Butter, yogurt, ricotta, and other fresh dairy products have been made in home kitchens around the world for centuries. They are not difficult to make, require no complicated aging techniques, and offer the home cook a wonderful range of tart, sweet, nutty, silky, creamy, melty textures and flavors. With the growing availability of local, organic milk and the soaring popularity of raw milk, now is the perfect time... (more)

A16: Food + Wine

by Nate Appleman, Kate Leahy, Shelley Lindgren

At San Francisco's acclaimed A16 restaurant (named for the highway that cuts across southern Italy), diners pack the house for chef Nate Appleman's house-cured salumi, textbook Naples-style pizzas, and gutsy slow-cooked meat dishes. Wine director Shelley Lindgren is renowned in the business for her expeditionary commitment to handcrafted southern Italian wines. In A16: FOOD + WINE, Appleman and Lindgren share the... (more)

Ratio: The Simple Codes Behind the Craft of Everyday Cooking

Ratio: The Simple Codes Behind the Craft of Everyday Cooking

by Michael Ruhlman

WHEN YOU KNOW A CULINARY RATIO, IT'S NOT LIKE KNOWING A SINGLE RECIPE, IT'S INSTANTLY KNOWING A THOUSAND. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn't it easier just to remember 1-2-3? That's the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you... (more)

Shelfari Book Activity

Tags: 2009_cookbk

by Ricki Carroll

by Annalise G. Roberts

by Bette Hagman

by EMPTY Scott, Alan, Daniel Wing

by Peter Reinhart

by Mollie Katzen

by Najmieh Batmanglij

by Tim Smith

by Pamela Stovall

by Rebecca Katz

by Daphne Nikolopoulos

by Ikuko Hisamatsu

by Charlie Trotter

by Louise Blair

by Peter Reinhart

by Elephant Publishing

by The Editors of Cook's Illustrated

by Kathy Farrell-Kingsley

by Nate Appleman, Kate Leahy, Shelley Lindgren

by Michael Ruhlman