Exploring Top Books of Shelfari

Uncommon Fruits & Vegetables : A Commonsense Guide

Uncommon Fruits & Vegetables : A Commonsense Guide

by Elizabeth Schneider

"Its' a truly invaluable trove of culinary historical, and botanical knowledge," wrote Gourmet's book reviewer in 1997, lamenting that Uncommon Fruits and Vegetables was out of print. Now the classic has returned in its original hard cover. Uncommon Fruits and Vegetables was published in 1986 to a fanfare of outstanding reviews: "If there were Emmys or Oscars for cookbooks, Elizabeth Schneider would surely... (more)

The Whole Chile Pepper Book

by Dave Dewitt, Cyd Riley

The editors of The Whole Chile Pepper magazine present the definitive book on chile peppers--history, lore, and over 150 tongue-tingling, throat-scorching recipes. Includes a field guide with full-color photos identifying 27 often-confusing varieties of peppers; extensive gardening and preservation instructions; mail-order and seed sources; the latest health claims; and more.

Stalking The Wild Asparagus

by Euell Gibbons

Euell Gibbons was one of the few people in this country to devote a considerable part of his life to the adventure of “living off the land.” He sought out wild plants all over North America and made them into delicious dishes. His book includes recipes for vegetable and casserole dishes, breads, cakes, muffins and twenty different pies. He also shows how to make numerous jellies, jams, teas, and wines, and how to... (more)

Cheese Primer

by Steven Jenkins

After years of importing cheeses, exploring cheese-producing areas of the world, and setting up cheese counters at gourmet food shops, Steven Jenkins, our foremost cheese authority, decided to write it all down. CHEESE PRIMER tells you every thing you need to know about the hundreds of cheeses that have become available in this country. Region-by-region, Jenkins covers all the major cheeses from France, Italy,... (more)

The New Food Lover's Tiptionary: More than 6,000 Food and Drink Tips, Secrets, Shortcuts, and Other Things Cookbooks Never Tell You

The New Food Lover's Tiptionary: More than 6,000 Food and Drink Tips, Secrets, Shortcuts, and Other Things Cookbooks Never Tell You

by Sharon Tyler Herbst

Both experienced and novice cooks will love this A-to-Z guide packed with more than 6,000 tips, shortcuts and other culinary wisdom cookbooks never tell you. Find all the answers you'll ever need to a universe of cooking quandaries and questions on hundreds of subjects, including foods, beverages, kitchen equipment, cooking techniques, entertaining ideas and smart ways to use leftovers. Plus, there are loads of... (more)

The Essential EatingWell Cookbook

Good Carbs, Good Fats, Great Flavors

by Patsy Jamieson

A James Beard Award finalist: "User-friendly recipes for people to take nutrition seriously." Florence Fabricant, The New York Times This James Beard Award-nominated collection of more than 350 recipe favorites from EatingWell , The Magazine of Food & Health provides a vital transition from short-term diets to long-term health by offering up delicious, easy-to-prepare recipes that appeal to the... (more)

Rodale's Illustrated Encyclopedia of Herbs

Rodale's Illustrated Encyclopedia of Herbs

by William H. Hylton, Claire Kowalchik

How to grow herbs, design herb gardens, cook with herbs, make herb dyes and herb medicines--it's all here. This extensively researched A-to-Z encyclopedia describes more than 150 herbs and their uses.

Madhur Jaffrey's Spice KitchenMadhur Jaffrey

Madhur Jaffrey's Spice Kitchen

by Madhur Jaffrey

Madhur Jaffrey selects fifty recipes, many of them simple to prepare, that highlight twenty-two different spices. She demonstrates how to use spices like roasted cumin seeds, cardamom pods, fennel seeds, tamarind, fresh coriander and hot red chillies. She explains how some spices, like cinnamon, are meant to "heat" the body, while other spices, like cumin, are considered "cooling"; how each spice has dozens of... (more)

The Great American Food AlmanacIrena Chalmers

The Great American Food Almanac

by Irena Chalmers

While gourmets, chefs, nutritionists, and restaurateurs will undoubtedly find this volume charming, those who want to eat better food, faster, may be discouraged by its loose organization and picture-book format. Each chapter contains recipes, cartoons, and articles (on junk food, cooking schools, aquaculture, spa foods, videotex, etc.). Unfortunately, comments such as that mothers-at-home feed their children less... (more)

FoodbookJames Trager

Foodbook

by James Trager

Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic SeedsMadhur Jaffrey

Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds

by Madhur Jaffrey

A taste-tempting introduction to Indian cookery presents a selection of recipes for soups, appetizers, main and side dishes, garnishes, drinks, and desserts that use a variety of different Indian spices. 12,500 first printing.

Cook's Ingredients (Rd Home Handbooks)

by Philip Dowell

Adrian Bailey, wine-magazine editor, food journalist, and author of several cookbooks, brings the culinary know-how; and Philip Dowell, contributor to the Time/Life Foods of the World series, furnishes the photographic excellence for this innovative and useful food guide. The setup is elegantly attractive and extremely practical. Part I is all pictures (Dowell spent more than a year collecting the color... (more)

Linda Eckhardt's Great Food Catalog: Linda Eckhardt's Great Food Catalog

Linda Eckhardt's Great Food Catalog: Linda Eckhardt's Great Food Catalog

by Linda West Eckhardt

Winter Pleasures: Preserving and Cooking Herbs

Winter Pleasures: Preserving and Cooking Herbs

by Noel Richardson

Imagine having garden fresh pesto in January -- no matter where you live! Noel Richardson, owner of Ravenhill Herb Farm, shows you how to preserve your herbs for maximum taste and freshness. You'll learn how to create stores of your favorite summer flavors, and how to enjoy the herbs of winter too. The 200-plus recipes are simple and sumptuous -- all designed to create robust dishes that will satisfy you during... (more)

How to Repair Food

by Marina Bear

You need never be embarrassed by bland, burned, or otherwise substandard food-and the book's a hoot to read, even if you haven't suffered a kitchen disaster...yet.

The Great Chile Book

by Mark Charles Miller, John Harrison

The COYOTE CAFE cookbook was a howling success that spawned a wonderful pair of posters created by Mark Miller. This full-color handbook presents an expansion of the posters' information in book form, covering 100 chiles (50 each of fresh and dried), each with a color photograph, hotness scale, and brief description. THE GREAT CHILE BOOK also includes background information, an introduction to the use of chiles in... (more)

The Food Bible

by Judith Wills

The Food Bible presents the facts consumers need to eat well throughout their lives and demonstrates how to combine healthful ingredients to create delicious meals. From an invaluable look at the "super-foods" that provide essential nutrition and protection against serious diseases, to special plans for weight control, to suggestions for satisfying a wide range of needs and taste preferences, The Food Bible ... (more)

How To Break An Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions and Handy Techniques

How To Break An Egg: 1,453 Kitchen Tips, Food Fixes, Emergency Substitutions and Handy Techniques

Need a cool way to handle hot chiles? Looking to cut down on kitchen clean-up? Let the readers, contributors, and editors of Fine Cooking magazine show you the way. How to Break an Egg is a one-of-a-kind resource of more than 1,400 kitchen-tested tips, shortcuts, and ingenious solutions to culinary emergencies, all organized in an easy-to-access format for quick reference or more leisurely reading. Look under... (more)

Mail Order FoodAnn; Weiss, Carol Hersh Tilson