White Cross Mills, Hightown, LANCASTER LA1 4XS, United Kingdom.
Telephone: +44(0)1524 68765
Fax: +44(0)1524 63232
Email: sales@gazellebooks.co.uk
Web: www.gazellebooks.co.uk
 |
5-INGREDIENT GRILLING
: More than 200 Flame-Seared Recipes with 5 Ingredients or Less!
[Jesica Saari, Editor]
This book features over 200 fast-and-easy grilling recipes that comprise five ingredients or less so you can harness the naturally bold flavours of delicious grilled food at any time. With only a few ingredients you will have them sizzling on the grill in no time flat. Easy dessert recipes include burritos, pear tart and grilled banana split.
{
256pp,
180x230mm,
February 2007;
PB,
£11.99,
0696231611:9780696231612
, Meredith Books
} |
 |
BAKING BREAD WITH THE ST PAUL BREAD CLUB
: Recipes, Tips and Stories
[Kim Ode]
In St Paul, Minnesota, a diverse group of men and women have found each other, united by a single passion: baking bread. Once a month, a professional production bakery is transformed into a lively forum for those hooked on this satisfying ritual. Veteran journalist and club member Kim Ode invites novices and masters alike to join these dedicated bakers in the kitchen as they share family traditions, experiment with new ingredients, exchange tips, and roll up their sleeves to work the dough. Over seventy favourite recipes emerge from intimate profiles of the club members who perfected them -- from the accountant and her nearly flawless baguette to the former Iron Ranger who shares the secrets of her grandmother's strudel-like potica. The club's newest member, a book designer who was given a copy of The World of Breads nearly four decades ago, has since transformed the book's anadama recipe into a peppery delight, swapping out molasses for chipotles and butter for bacon fat. Ode demystifies this ancient art with special sections on 'Bread Wisdom for Beginners' and 'Seasonal Favorites', and club founder Dan 'Klecko' McGleno offers a step-by-step guide to starting a bread club in your own hometown. Whether you prefer to bake in solitude or wish to build a community in pursuit of the perfect loaf, this book reveals the true heart of this everyday food.
{
156pp,
205x230mm,
September 2006;
HB,
£20.50,
0873515676:9780873515672
, Minnesota Historical Society Press
} |
 |
BIGGEST BOOK OF SLOW COOKER RECIPES, VOLUME 2
Features: more than 400 mouth watering recipes; nearly every recipe can be made in multiple sizes of slow cookers, including the popular one and a half quart cooker; two Bonus chapters: Light Main Dishes from your slow cooker (Under 400 calories, 11 g of fat, and 650 mg of sodium) and 5-Ingredient Main Dishes from your slow cooker; not just main dishes! You'll find recipes for every part of your meal from appetisers and beverages to sides and desserts; complete nutrition facts with every recipe; every recipe tested and approved in the Better Homes and Gardens(r) Test Kitchen.
{
416pp,
220x230mm,
October 2006;
SB,
£14.99,
0696230526:9780696230523
, Meredith Books
} |
 |
DIABETIC LIVING COOKBOOK
: More Than 150 Delicious Recipes for Eating Well with Diabetes
[Tricia Laning, Editor]
Cook once, not twice with delicious recipes everyone in the household will enjoy! Living with diabetes (or being at risk of developing it) doesn't have to mean preparing separate meals. You can save yourself the extra work with these great-tasting recipes. From Rosemary Potato Frittata to Salmon Penne Salad to Mocha Cake with Berries, each is designed for healthy diabetic living, and delivers great taste that's sure to satisfy everyone at the table. There are over 160 recipes, each with exchanges and complete nutritional information. Plus, you will find tips on healthy cooking techniques, expert advice on cooking with sugar substitutes, even smart ways to dine out.
{
256pp,
185x235mm,
December 2006;
PB,
£14.99,
0696231603:9780696231605
, Meredith Books
} |
 |
EXTRA VEGANZA
: Original Recipes From Phoenix Organic Farm
[Laura Matthias]
This book elevates vegan cuisine to the sumptuous level with over 200 tantalising savoury and sweet recipes -- some using natural dyes -- encourages organic, local eating and sustainable lifestyles, and the use of edible flowers and fresh herbs in presenting dishes.
{
270pp,
205x230mm,
August 2006;
PB,
£16.50,
0865715513:9780865715516
, New Society Publishers
} |
 |
FARMS AND FOODS OF OHIO
: From Garden Gate to Dinner Plate
[Marilou Suszko]
Foods from the Buckeye State including Milk Braised Pork and Rustic Cornmeal Apple Tart. This book features a delightful collection of regional fare that all food lovers will relish. The heartland of America's Midwest is the source of much healthful produce and the book explores such family run farms as the Hartzler Family Dairy and the Black Hen.
{
175pp,
152x228mm,
December 2006;
HB,
£21.50,
0781811724:9780781811729
, Hippocrene Books
} |
 |
FLAVORS OF SLOVENIA
: Food and Wine from Central Europe's Hidden Gem
[Heike Milhench]
This book offers varied selection of Slovenia's diverse culinary heritage with 200 toothsome recipes, a section of well-known Slovenian beers and wines, complemented by stories of a rich past. Ranging from such perennial favourites that include Friko (Potato, egg and cheese omelette), Slovenian fare is both hearty and wholesome.
{
175pp,
152x228mm,
December 2006;
HB,
£21.50,
0781811708:9780781811705
, Hippocrene Books
} |
 |
HEALTHY EATING DURING PREGNANCY
: Your Guide to Eating Well and Staying Fit
[Laura E Riley OB/GYN MD and Stacey Nelson MS RD LDN]
The ultimate guide on optimum nutrition and health for expectant mothers. Features: more than 185 test-kitchen-approved recipes -- ensuring great taste and success in preparing -- including slow-cooker, make-ahead, and quick-and-easy dishes; recipes classified by how they benefit the mom-to-be and baby, such as recipes for high iron, high fiber, high calcium, make ahead meals, and more, making it easy for mom-to-be to identify recipes most appropriate for her individual needs; eating advice for special situations, such as diabetes, food allergies, hypertension, and obesity, as well as high-risk pregnancies; the latest advice on how vegetarian moms can be sure they are getting enough protein and other nutrients; medically sound weight-management guidance as well as how to avoid, or cope with, morning sickness and heartburn; special section on exercise during pregnancy.
{
416pp,
155x230mm,
September 2006;
PB,
£11.99,
0696231867:9780696231865
, Meredith Books
} |
 |
HOW TO BOIL WATER
Features: invites beginning cooks into the kitchen to learn how to make simple, great-tasting food without a hint of intimidation in a fun, lively, hip style; features everything from classic comfort foods, such as soul-soothing grilled cheese and apple pie, to bolder-tasting, edgier ethnic (but no less easy to make) foods, such as Southeast Asian Beef Salad and Miso Soup; recipes are written in a clear, friendly, step-by-step style; bold, active photography shows basic techniques for measuring, whisking, chopping an onion, and more; exquisite photography and Food Network recipes provide inspiration and confidence that every dish will be a success; most recipes come with tips to help beginning cooks personalise or upgrade the basic recipe as they gain confidence and skill in the kitchen.
{
256pp,
190x240mm,
August 2006;
HB,
£15.99,
0696226863:9780696226861
, Meredith Books
} |
 |
ICE CREAM
: The Ultimate Cold Comfort
[Jeri Quinzio]
"The discovery of a new dish does more for human happiness than the discovery of a star", the noted gourmet Brillat-Savarin once wrote. If that's so, the discovery of ice cream must be worth a whole galaxy. And the name of the discoverer should be emblazoned in the heavens. The trouble is, we don't know who made that first dish of vanilla, strawberry or triple chocolate ice cream. That may explain why there are candidates for the honour all over the world. Some give the ancient Romans credit for inventing ice cream, but although they did send their slaves off to the mountains to get snow, they didn't make ice cream with it. They poured syrup on it and ate it, or they used it to chill their wines or fruit. The most important thing to remember is that this is ice cream. It's not life or death. If you use five eggs instead of six, or forget to add the almond extract, or don't freeze your tub long enough, the world will still turn. And the ice cream will, in all probability, still taste great.
{
112pp,
200x200mm,
June 2006;
PB,
£5.95,
1883283361:9781883283360
, Brick Tower Press
} |
 |
LIGURIAN KITCHEN
: Recipes and Tales from the Italian Riviera
[Laura Giannatempo]
Liguria on the Italian Riviera is home to some of Italy's finest cooking. The Ligurian kitchen is famous for fish, fresh produce and herbs. Tales of loveable uncles and a lyrical account of making pasta in the midst of a storm tantalise just as much as the sumptuous recipe on offer in this book. In these 100 recipes the specialities of artisan bread bakers and those of the region's 'cucina povera' combine to create a zestful collection that exemplifies 'that extraordinary marriage of land and sea that is Ligurian cuisine'.
{
235pp,
230x205mm,
October 2006;
HB,
£24.99,
0781811716:9780781811712
, Hippocrene Books
} |
 |
NEW COOKBOOK, 14TH EDITION
Features: More than 1,400 recipes -- including the tried-and-true classics, as well as new fresh flavours -- tested and perfected in the Better Homes and Gardens(r) Test Kitchen; additional pages of the most popular chapters: Cookies, Desserts, Slow Cooker recipes, and Grilling. The Grilling chapter now features recipes for the turkey fryer and more recipes for your smoke cooker; all-new 20-Minute chapter, which includes more than 45 fast meal solutions for time-crunched cooks; essential need-to-know information now located at the front of each chapter helps ensure cooking success; New at-a-glance icons identify Easy, Whole Grain, and Vegetarian recipes, in addition to the helpful icons for Fast, Low-Fat, Fat-Free and Favourite recipes; the latest nutrition information to help families eat better, including an explanation of the New Food Guide Pyramid and a focus on whole grains; more than 800 color photos including 150 how-to photos, and ingredient identification; quick and easy menu ideas in each main dish chapter; complete nutrition information, and prep and cook times for each recipe as well as serving sizes and dietary exchanges; emergency substitution charts; updated at-a-glance cooking charts.
{
656pp,
225x255mm,
August 2006;
PB,
£14.99,
0696225654:9780696225659
/
RB,
£19.99,
0696224038
, Meredith Books
} |
 |
NEW FLEDGLING COOK BOOK
[Bridget Wedderburn]
Just as fledglings leave their nests, children leave home, and this collection of 84 family recipes, is a wonderfully practical launch into self-cooking. A survival guide, with mainly traditional Scottish food like Mystery Pie, but modernised to include Mediterranean Vegetables and Smoothies.
{
88pp,
150x210mm,
December 1993;
SB,
£3.99,
0954412176:9780954412173
, Sorelli Publishing (Fledgling Press)
} |
 |
NEW INTERCOURSES
: An Aphrodisiac Cookbook -- Tenth Anniversary Edition
[Martha Hopkins and Randall Lockridge]
Organized by type of aphrodisiac, this playful cookbook covers 17 sensual foods, ranging from traditional favourites like oysters and strawberries to lesser-known but just as potent foods such as pine nuts and asparagus. Including histories of aphrodisiacs, couples' anecdotes, and tantalising photography, this 10th-anniversary edition of this beautiful and innovative cookbook features more than 34 new, couple-tested recipes and a completely revised appendix.
{
208pp,
235x235mm,
January 2007;
HB,
£25.99,
0965327523:9780965327527
, IPG (Terrace Publishing)
} |
 |
SEARCH FOR SUSHI
: A Gastronomic Guide
[Carl Chu]
For those who have difficulty telling the difference between a maki and nigiri, this guide will demystify the entire sushi experience, providing a history of sushi and in-depth information to help diners understand and appreciate this culinary art and truly enjoy their next visit to the sushi bar. In addition to serving as a colourfully illustrated guide to seafood and fish, the book examines variations on sushi and its different components and provides information on the numerous styles of sushi restaurants, sushi bar etiquette, and the different types of sake. A comprehensive sushi restaurant directory contains listings of well-known establishments throughout the world, providing hints on places to find the most pleasurable dining experiences.
{
230pp,
195x205mm,
September 2006;
PB,
£21.50,
1932296077:9781932296075
, IPG (Crossbridge Publishing Co.)
} |
 |
SIMPLE DELICACIES
: Japanese Recipes from Hirozen
[Candice Obayashi and Hiroji Obayashi]
This compilation of recipes makes Japanese cooking accessible, even to beginners. With its easy-to-follow dishes for Japanese-cuisine novices and inventive dishes which encourage experienced chefs to further master their skills, this book demonstrates how simple it is to prepare simple, elegant meals with an authentic Japanese flair. Adapted from recipes made famous at the restaurant Hirozen Gourmet, this cookbook features a combination of traditional and original recipes that chronicle Mr. Obayashi's inventiveness in the kitchen. From its detailed instructions on how to prepare rice and create basic broths to creating sukiyaki and exquisite sushi dishes, this cookbook contains a balanced mixture of recipes that are accessible to those just learning and challenging to those more proficient in the art of cooking.
{
153pp,
155x205mm,
September 2006;
PB,
£15.50,
1932296085:9781932296082
, IPG (Crossbridge Publishing Co.)
} |
 |
SUPER SUPPERS COOKBOOK
: More Than 180 Easy Family Recipes to Enjoy Tonightor Freeze for Later
[Judie Byrd]
Features: more than 180 recipes that can be enjoyed tonight or frozen for later -- the perfect meal solution when schedules are tight!; colourful icons help the reader identify the best recipes for freezing and re-heating; main dishes, sides, and desserts the whole family will love -- including menu suggestions to keep the guesswork out of meal preparation; expert advice from Judie for freezing and re-heating meals with no-fail results; easy-to-understand glossary of cooking terms and methods ensure amazing success; includes 50 colour photos.
{
256pp,
190x240mm,
September 2006;
PB,
£14.99,
0696230542:9780696230547
, Meredith Books
} |
 |
TASTE OF NEPAL
[Jyoti Pathak]
The landlocked nation of Nepal, tucked into the Himalayan mountains between India and Tibet, has a surprisingly diverse cuisine for such a small country. The main food is rice served with dal (lentils) and vegetables, but potato and noodle dishes are also common, and meat and fish (from the many rivers and lakes) are also served when available. The most comprehensive Nepalese cookbook on the market, 'Taste of Nepal' includes over 350 authentic recipes, something for everyone, from the most timid cook (Fried Rice and Stir-fried Chicken) to adventurous home chefs (Goat Curry and Sun-dried Fish with Tomato Chutney). The instructions are clearly written and the ingredients are readily available in the United States. Also included are information on Nepalese kitchen equipment, traditional herbs and spices, menu planning, and proper dining etiquette.
{
370pp,
155x230mm,
April 2007;
HB,
£23.99,
078181121X:9780781811217
, Hippocrene Books
} |
 |
CELEBRATING CRANBERRIES
: A Collection of Cranberry Recipes
[Fern Walker]
Fern Walker is a native of Nova Scotia who, in her words, grew up immersed in wild blueberries! Her father, Carvell Stonehouse, was involved in that industry for 51 years. Fern worked in the family business until moving to Kanata, Ontario, with her husband Paul and their children. From there, she continued to do promotion for the Blueberry Producers Association of Nova Scotia and the Wild Blueberry Association of North America. In 1983, she started Fern's Frozen Fruit, supplying blueberries, cranberries and raspberries to non-profit groups for fundraising. Fern is quick to point out that including these berries in our daily diet provides us with a health force of vitamins, calcium, iron, potassium and magnesium, along with the antioxidants that help fight the war against free radicals in our bodies
{
58pp,
125x180mm,
January 2000;
PB,
£5.99,
0968459609:9780968459607
, Creative Bound Inc.
} |
 |
GREEK COOKERY
: 300 Traditional Recipes
Every country has its own sense of taste and its own manner of cooking. A culinary review offers proof that the concoctions of each and every ethnic group bear the stamp of the Greek art of cooking. This book will be a valuable helpmate and a source of inspiration for the contemporary homemaker. In it you will find not only hundreds of tasty recipes, but co-ordinated suggestions for delightful, impressive menus, a feast of main dishes and luscious dessert ideas, with step-by-step instructions so that you can cook them easily and correctly, and work real miracles in your kitchen. Recipes are organised in the traditional categories. When leafing through this book, you may notice the amazing true-to-life illustrations, which will help make your table a thing of beauty. At the end of the book you will also find helpful hints and advice.
{
208pp,
December 1997;
PB,
£3.99,
9607436105:9789607436108
, Efstathiadis Group
} |
 |
HIELAND FOODIE
[Clarissa Dickson Wright with Henry Crichton-Stuart]
Join Clarissa on a culinary journey through Scotland's past. Authentic recipes are brought to life with anecdotes and artefacts from history. Discover the dishes relished by Romans and royalty, authors and poets, highlanders and islanders, and see just how well our ancestors ate. Best known as a TV cook, Clarissa has a cookery bookshop at the Grassmarket, and is Rector of Aberdeen University.
{
96pp,
190x255mm,
September 1999;
HB,
£6.99,
1901663078:9781901663075
, NMS Publishing Limited
} |
 |
POLISH HERITAGE COOKERY
: Expanded and Illustrated Edition
[Robert and Maria Strybel]
A perennial best-seller, this is the most extensive and varied Polish cookbook ever published. More than 2200 recipes use easily available American ingredients and measurements. Modern Polish cuisine is a blend of hearty peasant dishes and more elegant gourmet fare, incorporating a broad cross-section of cultural influences. The book includes numerous cultural notes, historical accounts of Polish culinary traditions, and descriptive line drawings. Its expanded edition includes information on Polish products available in the United States, such as plum butter (powidl\a), honey mushrooms (opie´nka), and kielbasa, and their culinary uses.
{
887pp,
180x240mm,
November 2005;
HB,
£38.99,
0781811244:9780781811248
, Hippocrene Books
} |
 |
SACRED AND HERBAL HEALING BEERS
: The Secrets of Ancient Fermentation
[Stephen Harrod Buhner]
Often radical and controversial, Buhner has clearly and beautifully explored the mysterious universal beliefs between ancient arid indigenous cultures as to the spirituality and healing power of plants and fermentation. In the spirit of Carlos Castenada, he forges a quest in pursuit of the experiential. Highlights of comprehensive information never presented in one volume include: mead, honey and hive products; heather ale; psychotropic beers; and beers and ales from sacred and medicinal trees and plants.
{
534pp,
155x230mm,
December 1998;
PB,
£17.50,
0937381667:9780937381663
, Brewers Publications
} |
 |
THAI COOKING MADE EASY
[Sukhum Kittivech]
Bilingual: English and Chinese. Famous for its exotic flavours and aromas, Thai cuisine offers culinary delights too numerous to describe. Suffice to say that the blending of the cuisines of the Chinese, Indian, Indonesian and Vietnamese cultures produces the delightful mouth watering contrasts of sweet, sour, and hot spicy tastes. Master chef, Sukhum Kittivech, the owner of the popular Chan Dara restaurants, has selected 100 authentic and popular Thai dishes that are sure to please the palates of those who partake of the exotic dishes. Most of the recipes are very easy to follow, with special sections on frequently used ingredients, seasonings, condiments and special sauces. All recipes are accompanied by full colour pictures to assist the reader in proper dish presentation.
{
93pp,
185x260mm,
January 1992;
PB,
£13.99,
0941676285:9780941676281
, Wei-Chuan Publishing
} |
 |
WHAT WILL I DO WITH ALL THOSE COURGETTES?
[Elaine Borish]
A cookery book for a garden full of courgettes. Over 150 recipes for soups, salads, main courses, casseroles, breads and cakes -- enable this easy-to-grow vegetable to be transformed into easy-to-make and delicious dishes.
{
174pp,
155x230mm,
May 2002;
PB,
£6.95,
0952488159:9780952488156
, Fidelio Press
} |
 |
À LA CARTE
[Maria Villegas]
Employing a minimalist approach, Colombian chef María Villegas makes use of fresh, top-quality ingredients that are widely available. The recipes are quick and easy to prepare and provide a wide variety of dishes with exotic flavours that appeal to the contemporary cook, whether amateur or professional. María Villegas is a Colombian chef, with an innate passion for good eating, travelling, books, and the history of culinary cultures. She has a degree in Haute Cuisine and Pastry from Le Cordon Bleu in Paris and a degree in Restaurant Administration and Management from Parson’s University in New York.
{
232pp,
215x280mm,
January 2005;
HB,
£43.50,
9588156181:9789588156187
, IPG (Villegas Editores)
} |
 |
FROM PERSIA TO NAPA
: Wine at the Persian Table
[Najmieh Batmanglij]
Wine is seen as the natural partner of many great cuisines, but few people associate it with Persian food, one of the world’s most sophisticated culinary traditions. The ties, in fact, are age-old. This book weaves together history, poetry, a look at modern viniculture, and a wealth of recipes and wine pairings to celebrate the rightful relationship of wine and food on the Persian table. 'Whoever seeks the origins of wine must be crazy', a Persian poet once declared, implying that simple enjoyment of this greatest gift of the grape ought to be enough. Since he wrote those words, however, winemaking has been traced all the way back to the northern uplands of the Fertile Crescent some seven millennia ago, the start of a journey that would take it across the Near East and then into Europe in the dawning years of civilisation. Iran was one of the nurseries of the wine grape, and, as empires rose and fell there, princes, priests, poets and people in ordinary walks of life all embraced wine in various ways. After Islam came to Iran, wine drinking sometimes slipped from public view, but it never disappeared. In this lavishly illustrated book, Najmieh Batmanglij explores that long and eventful history, then shifts her story to California’s famed Napa Valley, half a world away. There, in a kind of up-to-the-minute homage to the past, an Iranian-American named Darioush Khaledi uses the latest vinicultural techniques to make superb wines at a winery reminiscent of Persepolis, the ceremonial capital of the ancient Persian empire. The final section of the book offers 80 recipes, a guide to Persian hospitality, both old and new, and seasonal menus for various occasions. Grapes play a role in most of the recipes, whether in the form of the fruit, the leaf, the juice, the syrup, unripe grapes or their juice (verjuice), vinegar or wine. Although these recipes are presented for the modern table, they are traditional -- based on sources as various as a tenth-century Persian cookbook or the culinary archives of a sixteenth-century Persian court. The book has two special sections. One, written by Dick Davis, a leading authority on Persian literature, discusses the unique links between poetry and wine-drinking in Persian culture. The other, by wine-and-food expert Burke Owens, offers guidelines for pairing wine with the distinctive ingredients used in Persian cooking. He has also provided wine suggestions for each recipe.
REVIEW: "The definitive book on Persian cooking. Not just a recipe collection but a fond introduction to a culture and a fascinating cuisine." -- Los Angeles Times. "Beautifully illustrated -- the recipes also pack a punch. I served Levantine Pilaf in pastry at a party and felt a genuine thrill as I cut into the golden dome..." -- New York Times. "A jewel of a book, rich in photography as well as in recipes." -- Washington Post.
{
258pp,
240x310mm,
August 2006;
HB,
£43.50,
1933823003:9781933823003
, Mage Publishers
} |
|
NEW INTERCOURSES
: An Aphrodisiac Cookbook -- Tenth Anniversary Edition
[Martha Hopkins and Randall Lockridge]
Organized by type of aphrodisiac, this playful cookbook covers 17 sensual foods, ranging from traditional favourites like oysters and strawberries to lesser-known but just as potent foods such as pine nuts and asparagus. Including histories of aphrodisiacs, couples' anecdotes, and tantalising photography, this 10th-anniversary edition of this beautiful and innovative cookbook features more than 34 new, couple-tested recipes and a completely revised appendix.
{
208pp,
235x235mm,
January 2007;
HB,
£25.99,
0965327523:9780965327527
, IPG (Terrace Publishing)
} |
 |
NEW COOK BOOK
: Bridal Edition
Features: All the recipes, tips and information from the 'New Cook Book', 12th Edition, plus much more: Special bonus chapter created specially for newlywed couples -- featuring dinners for two, top ten recipes for new cooks, entertaining friends, hosting holiday meals, contemporary cocktails, and more; Advice and tips for couples on how to set-up their first kitchen together; Over 1,250 kitchen-tested recipes including appetisers, breads, soups and salads, fruits and vegetables, casseroles, sauces and relishes, cookies, chocolate, cakes and desserts, quick cooking, outdoor cooking and more; Each recipe provides ingredients list, nutrition information, plus preparation and cooking times; Over 750 photographs, 125 helpful hints and tips, and 39 menus to make meal preparation easier than ever.
{
576pp,
155x230mm,
January 2005;
HB,
£19.99,
0696222116:9780696222115
, Meredith Books
} |
 |
ASIAN COOKING FOR BEGINNERS
[Kristin Enkvetchakul]
You don't need to be Asian or go to cooking school to make great Asian food at home, and the author of Asian Cooking for Beginners is proof of that! This book collects together classics of Asian cooking from China, Japan, Thailand, Korea, and elsewhere, and presents the recipes in an accessible, straightforward style that makes it easy for you to cook authentic-tasting Asian food. Including detailed information on locating ingredients and on different ingredient brands, this is a wonderful introduction for all lovers of Asian cooking, from beginner to experienced cook.
{
160pp,
210x130mm,
February 2006;
PB,
£7.99,
1558673237:9781558673236
, Bristol Publishing
} |
 |
BEER AND FOOD
: An American History
[Bob Skilnik]
The timeless combination of America's favorite frothy beverage, with its solid gastronomic counterparts, is the focus of this culinary chronicle. Documenting the parallel development of the brewing industry with that of American cookery, this exhaustive history traces ale's influence on recipes in America's early history, the introduction of lager beer in the 19th century, the use of malt extract during Prohibition, and the recent advent of craft beer. The more than 60 beer-related recipes encourage chefs to experience the bliss of wild salmon grilled on cedar planks or brownies washed down with a creamy stout.
{
246pp,
155x230mm,
January 2007;
HB,
£21.50,
0977808610:9780977808618
, IPG (Jefferson Press)
} |
 |
BIGGEST BOOK OF ITALIAN RECIPES
: More Than 350 All-Time Favorites and Authentic Dishes
[Jessica Sarri, Editor]
Mama Mia! the flavours of Italy with home-cooked meals in minutes. Features: more than 350 authentic Italian recipes, including appetisers, salads, main dishes, and desserts; two Bonus chapters: 25-Minute Main Dishes (speed cooking the Italian-way) and Slow Cooker Recipes ('Italian-ise' the slow cooker); shortcut ideas to make these recipes as easy as they are delicious; handy guide to Italian ingredients and an essential list of items to keep in the pantry; complete nutrition facts with every recipe; every recipe tested and approved in the Better Homes and Gardens(r) Test Kitchen; includes colour photos.
{
416pp,
220x230mm,
September 2006;
SB,
£14.99,
0696230518:9780696230516
, Meredith Books
} |
 |
BRAZIL
: A Culinary Journey
[Cherie Hamilton]
The largest nation in South America, Brazil is home to vast rain forests, pristine tropical beaches, and the world's largest river, the Amazon. This book explores the nation's distinct regional cuisine, and explains how Amerindian, European and African contributions have come together to form modern Brazilian cookery. More than 130 recipes range from Feijoada, the Brazilian national dish, to lesser-known delicacies such as Shrimp and Bread Pudding, Crab Soup and Banana Brittle. Also included are suggested menus, a list of ingredient sources, and a glossary of Brazilian culinary terms. The author has travelled extensively throughout the Portuguese-speaking world. She developed a love for Brazilian cooking when she lived in Brazil in the 1960s.
{
205pp,
155x230mm,
May 2005;
HB,
£21.50,
0781810809:9780781810807
, Hippocrene Books
} |
 |
CHINESE GARNISHES WITH PLATTER ARRANGEMENTS
: English-Spanish Edition
[Su-Huei Huang]
Since its first printing in 1982, 'Chinese Appetizers and Garnishes' has been met with great enthusiasm from readers around the world. With the increased interest from Spanish readers in Europe and the Americas, Ms Huang is pleased to introduce this newly expanded English/Spanish edition. The book unlocks the secrets of transforming simple fruits, vegetables and various meats into an array of incredible and easily adaptable garnishes. The first section guides the reader in the Chinese art of cutting, slicing, sculpting, and the myriad ways of creating and applying garnishes. The second section features the unique and classic approach based on the Chinese aesthetics of platter arrangements. From Plum Blossom Shrimp Platter, The Arrival of the Phoenix to The Good Luck Dragon, each presentation transforms a simple dish into a captivating visual experience. The book is destined to become the new revered reference source for Chinese garnishing. Another 'must have' for the culinary novice as well as the professional.
{
174pp,
185x260mm,
January 2005;
PB,
£21.99,
0941676846:9780941676847
, Wei-Chuan Publishing
} |
 |
CHINESE RICE AND NOODLES
: with Appetizers, Soups and Sweets
[Su-Huei Huang and Mu-Tsun Lee]
This is a collection of rice and noodle recipes from Canton, Szechwan, Shanghai, Beijing and Taiwan. In addition, dozens of recipes for appetisers, soups and sweets enrich the collection. Readers may create multiple-course meals for social gatherings or simple meals for one from the array of traditional favourites. The recipes are easy-to-follow, and the ingredients are readily available, the recipes retain much of their traditional origins. Whether alone, with family, or with friends, rice and noodle aficionados may easily create simple yet diverse dishes to enjoy.
{
174pp,
185x260mm,
September 2005;
PB,
£21.50,
0941676862:9780941676861
, Wei-Chuan Publishing
} |
 |
CUCINA PIEMONTESE
: Cooking from Italy's Piedmont
[Brian Yarvin and Maria Grazia Asselle]
For centuries Calabrian food has remained relatively undiscovered because few recipes were divulged beyond tightly knit villages or even family circles, but Mary Amabile Palmer has gathered a comprehensive collection of exciting, robust recipes from the home of her ancestors. "Cucina di Calabria" is a celebration of the cuisine she knows intimately and loves, a cuisine that is more adventurous and creative than that of most other parts of Italy. Nearly 200 recipes offer something for every cook, whether novice or experienced. All start with simple, fresh ingredients, transformed into sumptuous dishes with a minimum of effort. They are interwoven with anecdotes about Calabrian culture and history, traditions, festivals, folklore, and of course, the primary role that food plays in all aspects of Italian life.
{
160pp,
155x230mm,
December 2005;
HB,
£23.99,
0781811236:9780781811231
, Hippocrene Books
} |
 |
ESTONIAN TASTES AND TRADITIONS
[Karin Annus Karner]
The only book widely available on Estonian food and cooking, 'Estonian Tastes and Traditions' completes Hippocrene’s coverage of the cuisines of the Baltic region. Estonian food is simple, based on such staples as potatoes, pork, sauerkraut, preserved fish, and dark bread. This comprehensive volume contains 165 traditional recipes for such dishes as Sweet and Sour Red Cabbage (Magushapu Punane Kapsas), Beer Soup (Õllesupp), and Honey Candy (Meekompvekid). Chapters covering basics such as meats, vegetables, and breads are supplemented with chapters on turnovers, pancakes, and preserves. Also included is extensive cultural and historical information and an Estonian-English food glossary.
{
315pp,
155x230mm,
November 2005;
HB,
£21.50,
0781811228:9780781811224
, Hippocrene Books
} |
 |
GOOD LIFE
: New Mexico's Traditions and Food
[Fabiola Cabeza de Baca Gilbert]
This classic work on traditional New Mexico life and cooking is now available in an illustrated edition featuring over eighty recipes representing he culinary essence of Northern New Mexico kitchens. Evoking the customs of Hispano family life, home economist and folklorist Fabiola Cabeza de Baca Gilbert preserves her native traditions while imparting to today's cooks kitchen-tested dishes adapted for the modern kitchen.
{
96pp,
140x215mm,
January 2006;
PB,
£12.50,
0890134804:9780890134801
, Museum of New Mexico Press
} |
 |
IRISH PUB COOKING
[Larry Doyle]
From an Irish master chef, comes a masterful introduction to cooking Irish Pub food. Corned beef and cabbage, fish and chips, and 'boxty' potato pancakes are Irish favourites the world over, and they are particularly popular in the United States, home of 44 million Irishmen and women!! These Irish classics, and many more, are give a stylish update in this easy, contemporary cookbook. Author Larry Doyle's impressive resume includes working as a chef at top restaurant, Postrio, in San Francisco, Larry currently directs the kitchens at Johnny Foley's Irish House in San Francisco, and Beckett's in Berkeley, California.
{
160pp,
210x130mm,
February 2006;
PB,
£7.99,
1558673180:9781558673182
, Bristol Publishing
} |
 |
MAMA NAZIMA'S JEWISH IRAQI CUISINE
[R Goldman]
When the Jews fled Iraq for Israel, they could not take their material possessions with them, but did take their rich cuisine. Delicious dishes like Smack ab Thum oo Rihan (Garlic and Basil Fish) and Burekas im Gevina veh Tered (Feta and Spinach Pie) are included in this unique book. Jewish Iraqi aphorisms and beautiful photographs complete this presentation of the foods of the Iraqi Jews. As the saying goes, Man yakle al ein au el'thum (Who desires the food, the eyes or the mouth?).
{
175pp,
May 2006;
HB,
£21.50,
0781811449:9780781811446
, Hippocrene Books
} |
 |
PIED NOIR COOKBOOK
: French Sephardic Cuisine from Algeria
[Chantal Clabrough]
This unique cookbook relates the story of the Pied Noir or 'Black feet', Sephardic Jews from the North African nation of Algeria. The cuisine of the Peid Noir reflects a storied history: Expelled from Spain, and later forced to flee Algeria, their cookery was influenced by the nations they inhabited, as well as the trade routes that passed through these areas. Over the centuries, they collected recipes and flavours that came to form a unique and little-known culinary repertoire. The 85 recipes in this fascinating book are accompanied by a history of the Pied Noir and the story of the author's family. A glossary of culinary terms and menus for Pied Noir feasts are also included.
{
132pp,
155x230mm,
February 2005;
HB,
£21.50,
0781810825:9780781810821
, Hippocrene Books
} |
 |
REGIONAL GREEK COOKING
[Dean Karayanis and Catherine Karayanis]
Regional Greek Cooking is a Greek family cookbook with unique flavours and home kitchen recipes. This book showcases dishes from the key regions of mainland Greece as well as the islands and introduces readers to little known spices and ingredients-providing ways to track them down. Of particular interest is a section on micro-brewed beers, regional wines, and different ouzos. Also included is an overview of the Hellenic, detailing the culinary history and culture of provincial and mainland Greece.
{
250pp,
May 2006;
HB,
£21.50,
0781811465:9780781811460
, Hippocrene Books
} |
|
SEARCH FOR SUSHI
: A Gastronomic Guide
[Carl Chu]
For those who have difficulty telling the difference between a maki and nigiri, this guide will demystify the entire sushi experience, providing a history of sushi and in-depth information to help diners understand and appreciate this culinary art and truly enjoy their next visit to the sushi bar. In addition to serving as a colourfully illustrated guide to seafood and fish, the book examines variations on sushi and its different components and provides information on the numerous styles of sushi restaurants, sushi bar etiquette, and the different types of sake. A comprehensive sushi restaurant directory contains listings of well-known establishments throughout the world, providing hints on places to find the most pleasurable dining experiences.
{
230pp,
195x205mm,
September 2006;
PB,
£21.50,
1932296077:9781932296075
, IPG (Crossbridge Publishing Co.)
} |
 |
SIMPLE AND SIMPLY DELICIOUS
[Sylvie Rocher]
World traveller, Sylvie Rocher, presents dishes from her French homeland and from her travels in Europe, Asia, Africa, the Middle East, the Caribbean and North America. The French culture spends a lot of time at the table. It is difficult to separate food from life because it is during the special moments while sharing a meal that life’s greatest pleasures are discussed. Food therefore is not just about eating. It’s about sharing with others. It is with this attitude of sharing and connecting with cultures wherever she travels that author Sylvie Rocher has collected some of the most exotic and delicious recipes available today.
{
152pp,
225x260mm,
February 2005;
HB,
£19.50,
0972918744:9780972918749
, AtlasBooks (Eye Contact Media)
} |
|
SIMPLE DELICACIES
: Japanese Recipes from Hirozen
[Candice Obayashi and Hiroji Obayashi]
This compilation of recipes makes Japanese cooking accessible, even to beginners. With its easy-to-follow dishes for Japanese-cuisine novices and inventive dishes which encourage experienced chefs to further master their skills, this book demonstrates how simple it is to prepare simple, elegant meals with an authentic Japanese flair. Adapted from recipes made famous at the restaurant Hirozen Gourmet, this cookbook features a combination of traditional and original recipes that chronicle Mr. Obayashi's inventiveness in the kitchen. From its detailed instructions on how to prepare rice and create basic broths to creating sukiyaki and exquisite sushi dishes, this cookbook contains a balanced mixture of recipes that are accessible to those just learning and challenging to those more proficient in the art of cooking.
{
153pp,
155x205mm,
September 2006;
PB,
£15.50,
1932296085:9781932296082
, IPG (Crossbridge Publishing Co.)
} |
 |
STIR THE POT
: The History of Cajun Cuisine
[Mercelle Bienvenue, Carl A Brasseaux and Ryan A Brasseaux]
Despite the increased popularity of Cajun foods such as gumbo, crawfish étouffée, and boudin (a pork and rice sausage), relatively little is known about the history of this fascinating cuisine. 'Stir the Pot' explores its origins and evolution from the seventeenth-century French settlement in Nova Scotia to the explosion of Cajun food onto the American dining scene over the past few decades.
{
208pp,
155x230mm,
September 2005;
HB,
£16.50,
0781811201:9780781811200
, Hippocrene Books
} |
 |
SWEET HANDS
: Island Cooking from Trinidad and Tobago
[Ramin Ganeshram]
Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad’s cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. A British colony from 1779 until 1962, during those years Trinidad & Tobago’s population grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside former African slaves. Trinidadian food is marked by the blending of these cultures. As such, curry, Indian breads, callaloo (a soup of West African origin), and fried rice are all among the national dishes. The book includes these dishes, as well as many others, including Shrimp Creole, Beef Stew with Dumplings, and Ginger Beer. Also included are fascinating histories and anecdotes on such topics as Trinidadian rum, Buccaneer Cooking, and Black Cake. Beautiful photographs! by Jean-Paul Vellotti bring this beautiful island nation and its unique cuisine to life.
{
247pp,
175x250mm,
October 2005;
HB,
£25.99,
0781811252:9780781811255
, Hippocrene Books
} |
 |
TASTE OF MALTA EXPANDED
[C Caruana]
From the Sunday dinners of Maltese grandmothers to classic recipes from restaurants in Malta today, this collection of nearly 200 recipes spans the reaches of a venerable culinary tradition-expanded from the earlier edition. The cuisine of Malta, a tiny, central Mediterranean island, reflects Sicilian, North African and Turkish influences and is a celebration of the fruits, vegetables, herbs and spices from the island. Such favourites as Fenek (the unofficial nation dish of rabbit, served fried, grilled or stewed in wine and tomatoes) and Aljotta (fish soup with potatoes and garlic), appear alongside desserts like Cocoa Date Pie and Treacle Rings. More than a cookbook, 'Taste of Malta' also includes a brief history of the country and its cuisine, an appendix with basic recipes, and an extensive resources section-all within easy reach.
{
200pp,
May 2006;
HB,
£21.50,
0781811457:9780781811453
, Hippocrene Books
} |
|
TASTE OF NEPAL
[Jyoti Pathak]
The landlocked nation of Nepal, tucked into the Himalayan mountains between India and Tibet, has a surprisingly diverse cuisine for such a small country. The main food is rice served with dal (lentils) and vegetables, but potato and noodle dishes are also common, and meat and fish (from the many rivers and lakes) are also served when available. The most comprehensive Nepalese cookbook on the market, 'Taste of Nepal' includes over 350 authentic recipes, something for everyone, from the most timid cook (Fried Rice and Stir-fried Chicken) to adventurous home chefs (Goat Curry and Sun-dried Fish with Tomato Chutney). The instructions are clearly written and the ingredients are readily available in the United States. Also included are information on Nepalese kitchen equipment, traditional herbs and spices, menu planning, and proper dining etiquette.
{
370pp,
155x230mm,
April 2007;
HB,
£23.99,
078181121X:9780781811217
, Hippocrene Books
} |
 |
TASTES FROM TUSCAN KITCHEN
[C Caruana]
Located in Central Italy is one of the most beautiful parts of the country. Dishes range from such staples as Pasta e lenticchie (Past Et Lentils) and Cacciucco (Fish soup) to the delightfully titled Bongo Bongo (Chocolate Profiteroles). Sauces, pestos, and crostini are featured and a great section on Tuscan wines rounds off this thoroughly enjoyable selection.
{
175pp,
May 2006;
HB,
£21.50,
0781811473:9780781811477
, Hippocrene Books
} |
 |
VIETNAMESE KITCHEN
: Treasured Family Recipes
[Ha Roda]
Americans are just beginning to discover the exotic culinary offerings of this Southeast Asian country. Vietnam's diverse terrain ranges from the inland mountains, which produce numerous exotic fruits and vegetables to the rice paddies of the Mekong and Red River Deltas. The country's fascinating history has resulted in strong Chinese, Indian and French culinary influences yielding delicate complex flavours. This book is a collection of traditional recipes, modified for the American home cook. It includes an introduction to Vietnamese culture, a glossary of Vietnamese culinary terms, and a chapter on meal planning.
{
182pp,
155x230mm,
April 2005;
HB,
£21.50,
0781810817:9780781810814
, Hippocrene Books
} |
 |
BEST 50 PUDDINGS, SOUFFLES AND KUGELS
[Dona Z Meilach]
Soufflés have a reputation for being difficult to make -- but they are not difficult at all. Puddings and soufflés are very similar, except that in a soufflé you fold in the beaten egg white. You can cook them in deep or flat dishes, as savory main courses, side dishes or desserts. In this new ‘Best 50' title, experienced author Dona Meilach gives you recipes for all kinds of puddings and soufflés. From sweet to savory, traditional to modern and healthy; with bread pudding, potato, rice, noodle, fruit, and vegetables – you will never need another pudding or souffle recipe!
{
78pp,
150x110mm,
January 2005;
PB,
£5.50,
1558673032:9781558673038
, Bristol Publishing
} |
|
NEW COOKBOOK, 14TH EDITION
Features: More than 1,400 recipes -- including the tried-and-true classics, as well as new fresh flavours -- tested and perfected in the Better Homes and Gardens(r) Test Kitchen; additional pages of the most popular chapters: Cookies, Desserts, Slow Cooker recipes, and Grilling. The Grilling chapter now features recipes for the turkey fryer and more recipes for your smoke cooker; all-new 20-Minute chapter, which includes more than 45 fast meal solutions for time-crunched cooks; essential need-to-know information now located at the front of each chapter helps ensure cooking success; New at-a-glance icons identify Easy, Whole Grain, and Vegetarian recipes, in addition to the helpful icons for Fast, Low-Fat, Fat-Free and Favourite recipes; the latest nutrition information to help families eat better, including an explanation of the New Food Guide Pyramid and a focus on whole grains; more than 800 color photos including 150 how-to photos, and ingredient identification; quick and easy menu ideas in each main dish chapter; complete nutrition information, and prep and cook times for each recipe as well as serving sizes and dietary exchanges; emergency substitution charts; updated at-a-glance cooking charts.
{
656pp,
225x255mm,
August 2006;
PB,
£14.99,
0696225654:9780696225659
/
RB,
£19.99,
0696224038
, Meredith Books
} |
 |
NOTEWORTHY TWO
: A Recipe Collection from the Ravinia Festival
This follow-up collection of delectable dishes from members, performers, and friends of the Ravinia Festival will delight novices and expert cooks alike. With selections chosen to utilise the availability of fresh produce from farmers' markets in urban and suburban areas, the cookbook includes dishes for all seasons and occasions. All of these 600 recipes -- chosen from 2,500 -- were thoroughly tested by the Women's Board of the Ravinia Festival and selected based on taste, quality of ingredients, dietary healthiness, ease of preparation, economy, presentation, and creativity. Embracing diverse and non-traditional cuisines as well as homey favourites, recipes include Venezuelan Carrot Soufflé, Risotto with Mushroom and Pea Pods, Woven Salmon with Tomato and Spinach Sauces, Tuscan Bread Salad, Oven-Barbecued Brisket, Hearty Vegetable Soup, and Old-Fashioned Chocolate Cake. Enhanced by enticing colour photographs, this collection of world-class recipes has something savoury for every palate.
{
474pp,
195x235mm,
June 2005;
HB,
£21.50,
1556525788:9781556525780
, IPG (Chicago Review Press)
} |
 |
SEASONS IN A COUNTRY KITCHEN COOKBOOK
[Darlene Kronschnabel]
With a dash of nostalgia, a scoop of country kitchen lore, a sprinkle of laughter -- and over 200 old-fashioned home style recipes -- this book takes you on a journey down memory lane. Step into the traditional farm kitchen and savour these made-from-scratch delights.
{
246pp,
205x240mm,
October 2005;
HB,
£13.95,
097635392X:9780976353928
, IPG (Jones Books)
} |
 |
WEDDING CATERING COOKBOOK
[Christie Katona]
Your wedding may be the happiest day of your life, but, if you are not careful, it may also be the most expensive! Take control of the food at your wedding, and with it you'll take control of the cost, the quality, and the beauty of presentation of a vitally important part of your special day. This book, written by an experienced cookbook author and professional caterer, is the perfect aid to help you cater your own wedding. From the special requirements of calculating quantities of food and drink per guest, to detailed tips on preparation and presentation, this book covers all aspects of catering your wedding. Take the worry out of feeding your wedding guests, with 'The Wedding Catering Cookbook'. Of course, this book is also very suitable for catering other kinds of large parties and celebrations.
{
155pp,
215x140mm,
November 2005;
PB,
£7.99,
1558672958:9781558672956
, Bristol Publishing
} |
 |
WRAPS AND ROLL-UPS
: Revised Edition
[Dona Z Meilach]
Move over sandwiches! Look out burritos! The new portable meal is here, and it is called a wrap. A wrap is a tortilla or other flatbread folded around enough goodies to be a complete meal. A wrap holds a much greater variety and quantity of food than a sandwich or burrito. They have become so popular, now wraps are available in the frozen-food sections of supermarkets, as well as at fast-food and other restaurants. When you make your own wraps, you control your calories, your fat intake -- and your costs. This books shows you how. This new revision of the best-selling cookbook features the latest in wrap-recipe ideas, with chapters on meat, poultry, fish, vegetarian and dessert fillings, plus how to make tortillas and ‘binders'.
{
160pp,
215x140mm,
January 2005;
PB,
£7.99,
1558673075:9781558673076
, Bristol Publishing
} |
 |
BEST 50 WOK RECIPES
[Gary Lee]
From a best-selling author and one of America's leading authorities on wok cooking, comes this easy-to-follow cookbook, containing a collection of the very best stir-fries and delicacies to make in your wok.
{
78pp,
150x115mm,
November 2005;
PB,
£5.50,
1558673113:9781558673113
, Bristol Publishing
} |
 |
BIG BOOK OF KITCHEN APPLIANCE RECIPES
This great compendium contains hundreds of recipes for the slow cooker, convection oven, blender, pasta machine, juicer, ice-cream maker, steamer, deep fryer, indoor grill, rice cooker, waffle maker and sandwich maker.
{
356pp,
185x235mm,
August 2005;
SB,
£12.99,
1558672400:9781558672406
, Bristol Publishing
} |
|
BIGGEST BOOK OF SLOW COOKER RECIPES, VOLUME 2
Features: more than 400 mouth watering recipes; nearly every recipe can be made in multiple sizes of slow cookers, including the popular one and a half quart cooker; two Bonus chapters: Light Main Dishes from your slow cooker (Under 400 calories, 11 g of fat, and 650 mg of sodium) and 5-Ingredient Main Dishes from your slow cooker; not just main dishes! You'll find recipes for every part of your meal from appetisers and beverages to sides and desserts; complete nutrition facts with every recipe; every recipe tested and approved in the Better Homes and Gardens(r) Test Kitchen.
{
416pp,
220x230mm,
October 2006;
SB,
£14.99,
0696230526:9780696230523
, Meredith Books
} |
 |
BREAD MACHINE COOKBOOK, REVISED EDITION
[Donna Rathmell German]
This is a huge revision of the first and best cookbook -- over a million copies sold -- for automatic bread machines. It contains more recipes, for more loaf sizes, tested on more machines! Also contains lots of updated information on newer bread machine models, allergy-sensitive baking, and new answers for frequently asked questions about home-made bread.
{
153pp,
215x140mm,
November 2005;
PB,
£7.99,
1558672966:9781558672963
, Bristol Publishing
} |
 |
BUSY MOM'S SLOW COOKER COOKBOOK
: More Than 320 Low-Calorie, Low-Fat Dishes
[Jyl Steinbeck]
325 family-friendly slow cooker main dishes, sides and appetisers; The inside scoop for slow cooker success: 120 meaty hints, tips and bright ideas; Bonus chapter of simple sides and delicious desserts that can be prepared outside of the slow cooker while the main dish is cooking; Level of difficulty and shopping lists with every recipe; Nutritional information, including carbohydrate counts and diabetic exchanges; 24 inspiring photographs that showcase the variety of recipes.
{
384pp,
215x230mm,
September 2005;
SB,
£14.99,
0696223252:9780696223259
, Meredith Books
} |
 |
COOK ONCE EAT TWICE
: Slow Cooker Recipes
[Carrie Holcomb, Editor]
Features: more than 200 delicious recipes: 100 from the slow cooker for tonight's dinner and 100 'planned overs' for tomorrow's meal -- today's Corned Beef Dinner becomes tomorrow's Reuben Panini; traditional roasts and chilis you would expect from your slow cooker along with new twists on old favourites; food storage and freezing times; bonus Chapters: 5-ingredient main dishes from your slow cooker and oh-so-easy sides and desserts to round out your meal; most recipes have a prep time of under 30 minutes; complete nutritional analysis of every recipe; all recipes tested in the Better Homes and Gardens(r) Test Kitchen.
{
256pp,
195x230mm,
October 2006;
SB,
£11.99,
0696230534:9780696230530
, Meredith Books
} |
 |
COOKING IN CLAY, REVISED EDITION
[Joanna White]
This new edition contains new entrees, side dishes, and soups to make in your clay cooker. The clay cooker is unusually versatile: It can serve as a vegetable steamer, soup kettle, stew pot, brick oven and roaster. This is because clay is a porous material which, when saturated with water and heated in an oven, provides slow evaporation of steam from its pores, creating a moist, enclosed environment for tender, healthy foods.
{
156pp,
210x135mm,
November 2005;
PB,
£7.99,
1558673091:9781558673090
, Bristol Publishing
} |
 |
FEARLESS GUIDE TO GRILLING
[Reece Williams]
More than 125 delicious recipes for meat, poultry, seafood, wild game and side dishes using the griller, smoker and turkey fryer. One-of-a-kind Cajun Injector marinade and favourite turkey fryer recipes made famous by Williams. Bonus chapter on robust rubs, sauces, marinades and dips. Dozens of Williams secret ingredient twists and grilling techniques peppered throughout the book. Easy-to-understand grilling and frying basics as well as valuable insight on using various grilling tools and equipment.
{
192pp,
200x230mm,
March 2005;
SB,
£10.99,
0696223244:9780696223242
, Meredith Books
} |
 |
GET GRILLING
: Recipes, Tips and Techniques for Terrific Food and Big Fun in the Great Outdoors
[Jennifer Dorland Darling]
Novice and expert home cooks will love the grilling inspiration and easy-to-follow, how-to grilling instructions from the collective culinary expertise of the Food Network. More than 150 mouth-watering recipes for grilling everything from appetisers to desserts. Flavourful recipes for grilling meats, poultry and fish using special sauces, marinades and rubs. Recipes for success whether using smokers, gas or charcoal grills. More than 100 time-saving tips, tricks and secrets to grilling success. A must-have book of kitchen-tested favourites for beginners and 'grill meisters'.
{
288pp,
195x245mm,
March 2005;
HB,
£15.99,
0696222132:9780696222139
, Meredith Books
} |
 |
GRILLIN' LIKE A VILLAIN
: The Complete Grilling and Barbequing Cookbook
[Rick Black]
Grilling is an art, and author Rick Black has built a reputation grilling with some of the best outdoor chefs in the country and collecting and testing palate-pleasing recipes for both grilling and barbecuing. Included are recipes for grilling pork, beef, lamb, poultry, seafood, wild game, and vegetables as well as rubs, sauces, and marinades, including Tornado Alley BBQ Sauce, Ocho Rios Jerk Pork or Chicken Rub, and Popeye Fish Paste.
{
206pp,
155x230mm,
July 2006;
PB,
£10.50,
0811733254:9780811733250
, Stackpole Books
} |
 |
NEW GRILLING COOKBOOK
: Charcoal * Gas * Smokers * Indoor Grills * Turkey Fryers * Rotisseries
[Jan Miller, Editor]
Completely revised edition with fresh, new ideas for never-fail meals and for great grilled meals. More than 600 recipes, from out-of-this-world appetisers to perfect main dishes, complementing sides, and amazing desserts. All recipes include directions for gas and charcoal grills, ingredients list, prep and grilling times, and nutrition information and exchanges. Special chapters provide great-tasting recipes and basic instruction on cooking with smoke cookers, indoor grills and turkey fryers -- a hot new trend. Tabbed dividers categorise recipes, tips and grilling charts. Includes more than 100 grilling tips.
{
454pp,
225x255mm,
March 2005;
LL,
£19.99,
0696221608:9780696221606
, Meredith Books
} |
 |
PASTA MACHINE COOKBOOK, REVISED EDITION
: Revised Edition
[Donna Rathmell German]
Here is a major revision of the first cookbook to focus on the pasta itself, rather than the sauces to go with it. Home-made pasta is quick, easy, and a delicious improvement over shop-bought. Pasta has fewer calories and carbs -- and more protein -- than rice or potatoes. All the recipes here are written for both hand-cranked and electric pasta machines. Includes sections on different types of pasta; hints on the machines, cooking, and serving; and a section on sauces, toppings and fillings.
{
154pp,
215x140mm,
November 2005;
PB,
£8.95,
1558673105:9781558673106
, Bristol Publishing
} |
 |
RECIPES FOR THE PRESSURE COOKER, REVISED EDITION
[Joanna White]
Pressure cookers are hot, and this newly revised collection provides over 100 recipes to take advantage of pressure cookers' fast, economical and healthful qualities. Included is a discussion of safety features, step-by-step instructions for using contemporary pressure cookers and proven methods for adapting your own recipes to pressure cooking.
{
155pp,
210x135mm,
January 2005;
PB,
£7.99,
1558673059:9781558673052
, Bristol Publishing
} |
 |
SLOW COOKER FAVORITES MADE HEALTHY
[Joyce Trollope, Editor]
Over 225 delicious, wholesome, family-friendly slow cooker meals that even children will love; Mouth-watering -- yet guilt-free -- main dishes, sides, soups, appetisers, and desserts are lighter in calories, saturated fats, and sodium; Complete nutrition information, including diabetic exchanges, with every recipe; Helpful at-a-glance chart of calorie counts for common foods; Bonus chapter with recipes for 1½-quart slow cookers -- perfect for serving two.
{
256pp,
190x230mm,
September 2005;
SB,
£10.99,
0696226839:9780696226830
, Meredith Books
} |
 |
SOLAR FOOD DRYER
: How to Make and Use Your Own Low-Cost, High-Performance, Sun-Powered Food Dehydrator
[Eben V Fodor]
The Solar Food Dryer describes how to use solar energy to dry your food instead of costly electricity. With your own solar-powered food dryer, you can quickly and efficiently dry all your extra garden veggies, fruits and herbs to preserve their goodness all year long -- with free sunshine! Applicable to a wide geography -- wherever gardens grow -- this well illustrated book includes: Complete step-by step plans for building a high-performance, low-cost solar food dryer from readily-available materials solar energy design concepts food drying tips and recipes sources, references, solar charts, and more. A Mother Earth News Book for Wiser Living.
{
124pp,
190x230mm,
January 2006;
PB,
£9.99,
0865715440:9780865715448
, New Society Publishers
} |
 |
BIGGEST BOOK OF CASSEROLES
: More than 380 Delicious Comfort Food Favourites
[Tricia Laning, Editor]
Nearly a year's worth of clever and comforting casserole recipes are snuggled inside this book. Imagine the aroma of soothing family-pleasers such as Upside-Down Pizza Casserole and Easy Beef Pot Pie. And there is no much more! Casseroles starring fabulous ethnic flavours and hot new ingredients. Dig into Enchilada Grande Casserole and Spice Market Pastito. There is even a chunky section packed with perfectly portable potluck dishes. Features: Over 380 delectable recipes for any time of the day -- and any occasion; Discover the real beauty of casseroles -- make-ahead cooking, reheating and freezing; Complete lists of casserole cookware and kitchen gear you will want to have for perfect results; Secrets revealed! How to stock your cupboards to solve through need-it-now dilemmas.
{
416pp,
205x230mm,
September 2005;
SB,
£14.99,
0696224399:9780696224393
, Meredith Books
} |
 |
BIGGEST BOOK OF SOUPS AND STEWS
[Shelli McConnell, Editor]
Helpful tips to shorten meal preparation and clean-up time; Shortcut pantry list to make time-saving meals a snap; Complete nutrition information plus preparation and cooking times for each recipe; Popular lie-flat binding for easy reference while cooking.
{
416pp,
205x230mm,
September 2005;
SB,
£14.99,
0696225808:9780696225802
, Meredith Books
} |
 |
HOT DISH HEAVEN
: Classic Casseroles from Midwest Kitchens
[Ann L Burckhardt]
What do you get when you mix Tater Tots, ground beef, and cream of mushroom soup? Tater Tot Hot Dish, of course! Retired Minneapolis Star Tribune Taste section editor -- the delightful auntie every discerning foodie wants to call their own -- Ann Burckhardt brings back the comfy casseroles of the fifties and sixties with modern updates for busy families, swingin' singles, and twenty-first-century pot luckers in Hot Dish Heaven. A veritable geography of the best-of-the-best hot dishes, this handy cookbook features seventy kitchen-tested recipes collected from casserole connoisseurs across the Midwest. Emphasising the use of fresh, nutritious ingredients without losing sight of the importance of a good can of soup in the right bake-and-share meal, Burckhardt balances delicious down-home selections like Texas Hash, Football Stew, and Reuben Bake with such wholesome one-dish wonders as Whole Grain Pilaf and Tian of Rice and Zucchini. You too can dine like the stars with such dazzling feasts as Phoebe's Peach Noodle Kugel from the childhood kitchen of comedian Al Franken and the Cedric Adams Hot Dish, named after the late Broadcasting Hall of Famer once known as the 'voice of the Upper Midwest'. Burckhardt gives us the history of each dish, the classic variations, and ideas for cooking and sharing in today's busy world.
{
174pp,
180x230mm,
October 2006;
PB,
£13.99,
0873515684:9780873515689
, Minnesota Historical Society Press
} |
 |
SOUP
: A Kosher Collection
[Pamela Reiss]
In this collection of 75 soup recipes, Pam Reiss offers kosher soup recipes made with ingredients that range from the ever-popular standards made with poultry, meat, and vegetables, to more inventive soups made with fish, cheese, fruit, and even chocolate. Featuring great-tasting soups such as Smoked Salmon and Dill Cream Soup and silky Chocolate Soup, these recipes are written for both the new chef and the seasoned pro, making them ideal regardless of kitchen experience. This basic soup book imparts a host of creative new ideas and tastes that will make you think twice about kosher soups -- they're not just chicken soup anymore!
{
168pp,
205x230mm,
February 2005;
PB,
£17.50,
1590770749:9781590770740
, Rowman & Littlefield (M Evans & Company Inc.)
} |
 |
BEST 50 BANANA RECIPES
[David Woods]
Bananas are an almost perfect food. A large, ripe banana contains only 100 calories; is very low in sodium, high in potassium and fibre, and a good source of Vitamins A, B6 and folic acid; is often the first solid food offered to infants; and is one of the last solid foods managed by the aged. Bananas are easy to digest and great for hypoallergenic diets. In short -- an almost perfect food! Here are 50 great banana recipes including breakfast, shakes, sandwiches, main dishes and desserts.
{
80pp,
155x115mm,
November 2005;
PB,
£5.50,
1558673121:9781558673120
, Bristol Publishing
} |
 |
COCONUT LOVERS COOKBOOK, 2ND EDITION
[Bruce Fife ND]
If you like coconut, you will love this book. It's written for coconut lovers as well as for the growing number of health conscious individuals who recognise coconut as a marvelous health food. Every recipe contains coconut in one form or another. Some recipes such as Coconut Battered Shrimp and Coconut Macaroons use shredded or flaked coconut. Others such as Chicken A La King and Strawberry Chiffon Pie use coconut milk or cream in place of dairy. The salad dressings and mayonnaise recipes are based on coconut milk and oil. This book contains nearly 450 recipes with a mixture of both vegetarian and non-vegetarian dishes to choose from. You will find recipes for creating savoury main dishes, appetising side dishes, satisfying snacks, and nutritious beverages. You will find recipes for dairy-free smoothies and blender drinks, creamy soups and hearty chowders, delicious curries, stews, and casseroles. If you like desserts, you will find plenty here to choose from, including German Chocolate Cake, Coconut Pecan Pie, and Chocolate Almond Ice Cream. Concerned about sugar? No problem. Every sweet or dessert recipe includes a low sugar version. These recipes use very little sugar or none at all.
{
224pp,
140x215mm,
January 2005;
PB,
£11.50,
0941599590:9780941599597
, Piccadilly Books Ltd
} |
 |
EGG WHITE COOKBOOK
: Recipes for Every meal, Featuring Nature's Perfect Protein
[Margaret Blackstone and Barbara Leopold]
This unique and very readable cookbook is devoted to nature's most complete source of healthy protein, the egg white. Low in carbs, calories and fat, the egg white contains almost all of the protein available in the egg. What's more, the 75 recipes cover every meal (and snack) from breakfasts, including the Eggplant Benedict and Huevos Blancos Rancheros, to delectable desserts like The Impossible Coconut Lime Pie and Chocolate Chip Angel Food Cake. Also included are surprising uses, facts and lore about the incomparable egg.
{
144pp,
152x228mm,
July 2005;
PB,
£13.99,
1590770714:9781590770719
, Rowman & Littlefield (M Evans & Company Inc.)
} |
 |
MUSHROOM COOKBOOK
: Recipes for White and Exotic Varieties
[Mimi Brodeur]
Over 60 great recipes with mushrooms as the main ingredient. Information on history, varieties, and nutritional value is included. Features: Recipes for appetisers, soups, sandwiches, side dishes, and entrees; How to select, clean, store, and prepare; Mediterranean Mushroom Bruschetta, Mushroom Vegetable Soup, Chicken Mushroom Fajitasn and Penne Mushroom Vegetable Pasta.
{
114pp,
155x230mm,
September 2005;
HB,
£12.50,
0811732746:9780811732741
, Stackpole Books
} |
|
BAKING BREAD WITH THE ST PAUL BREAD CLUB
: Recipes, Tips and Stories
[Kim Ode]
In St Paul, Minnesota, a diverse group of men and women have found each other, united by a single passion: baking bread. Once a month, a professional production bakery is transformed into a lively forum for those hooked on this satisfying ritual. Veteran journalist and club member Kim Ode invites novices and masters alike to join these dedicated bakers in the kitchen as they share family traditions, experiment with new ingredients, exchange tips, and roll up their sleeves to work the dough. Over seventy favourite recipes emerge from intimate profiles of the club members who perfected them -- from the accountant and her nearly flawless baguette to the former Iron Ranger who shares the secrets of her grandmother's strudel-like potica. The club's newest member, a book designer who was given a copy of The World of Breads nearly four decades ago, has since transformed the book's anadama recipe into a peppery delight, swapping out molasses for chipotles and butter for bacon fat. Ode demystifies this ancient art with special sections on 'Bread Wisdom for Beginners' and 'Seasonal Favorites', and club founder Dan 'Klecko' McGleno offers a step-by-step guide to starting a bread club in your own hometown. Whether you prefer to bake in solitude or wish to build a community in pursuit of the perfect loaf, this book reveals the true heart of this everyday food.
{
156pp,
205x230mm,
September 2006;
HB,
£20.50,
0873515676:9780873515672
, Minnesota Historical Society Press
} |
 |
BEST 50 CHOCOLATE RECIPES
[Christie Katona]
Most favourite desserts include chocolate. Whether you prefer dark chocolate, milk chocolate, or white chocolate, there's something for everyone. Learn to make amazing chocolate fudge brownies that will astonish your guests; cakes and pies that everyone will enjoy at holiday parties; toppings and sauces that will make your favourite ice-cream sundae complete; and last but not least, learn to make the fancy truffles and mouth watering toffee that you can only find in a candy store. Perfect for the chocolate lover in your family!
{
78pp,
150x110mm,
January 2005;
PB,
£5.50,
1558673083:9781558673083
, Bristol Publishing
} |
 |
BEST 50 ENERGY BAR COOKIES
[David Woods]
Many commercial energy bars use highly processed ingredients, stripping away vitamins and minerals. Making your own bars means you can use ingredients which are natural and less processed. For taste and texture, butter, white sugar, and oil are great, but you can also replace butter with oil, and sugar with natural processed rice syrup, containing complex and simple carbohydrates. In short, make fabulous energy bars for your own high-energy lifestyle, with as much nutrition as commercial bars, and with better taste and texture. Make your ingredients suit your own requirements and taste, and live healthy!
{
80pp,
155x115mm,
February 2006;
PB,
£5.50,
1558673199:9781558673199
, Bristol Publishing
} |
 |
BEST 50 MUFFIN RECIPES
[Karen Pepkin]
In this book the range of muffins has been expanded from the traditional blueberry, corn, bran and banana muffins to cherry vanilla, banana nut pineapple and many more. It is divided into two sections: 'Sweet Muffins' such as apricot-oatmeal and chocolate-date-nut; and 'Meals in a Muffin' such as ham-and-cheese and sausage-pizza. This book caters to lovers of classic muffins as well as those interested in heart-healthy recipes and alternatives. With this great collection, you'll never need another muffin recipe.
{
80pp,
155x115mm,
February 2006;
PB,
£5.50,
1558673202:9781558673205
, Bristol Publishing
} |
 |
DESSERT FONDUES
[Sandra Rudloff]
Fondue is a great winter dessert. But think of how wonderful a peanut butter fondue on fresh apples would be in the fall; or a light lemon cream fondue with strawberries and angle food cake would be in the summer; or a creamy white chocolate fondue to finish a spring holiday menu. Here is a cookbook devoted to the wonder of dessert fondues, from creamy- and chocolate-based fondues, to every variety of dipper.
{
124pp,
210x130mm,
February 2006;
PB,
£7.99,
1558673229:9781558673229
, Bristol Publishing
} |
 |
MOONPIE
: Biography of an Out-of-This-World Snack
[David Magee]
The story of the iconic MoonPie provides the framework for this unusual historical biography of the South and its most revered snack. Developed in 1917 in response to coal miners' request for a filling -- yet portable -- snack, the MoonPie quickly became a favourite treat countrywide, with particular appeal in the South. This clever narrative chronicles the long and arduous path the lunar confection has travelled during the past 75 years -- including bouts with economic depression, war, recessions, conglomerate competition, and changing generational tastes -- and its enduring popularity almost a century later.
{
224pp,
June 2006;
HB,
£21.50,
0971897484:9780971897489
, IPG (Jefferson Press, LLC)
} |
 |
OFF THE SHELF BAKING
: Combine Fresh Ingredients with Convenience Foods for Meals Made Simple
[Tricia Laning, Editor]
Off The Shelf is an all-new series that provides hundreds of kitchen-tested, taste-approved, convenience-based recipes for today's busy home cooks. Features: more than 230 of the best breads, muffins, cakes, cookies and bars, desserts, and pies; each recipe features the best quality step-saving convenience foods such as prepared pastries, fruit fillings, pre-packaged cake and cookie mixes, and more!; dozens of helpful hints and cooking tips, including food storage and freezing times; most recipes have a prep time of 30 minutes or less; chapters for party-favourite potluck dishes and fabulous appetisers; icons easily identify Easy, Fast, Low-Fat, and No-Fat recipes; off The Shelf Tips with nearly every recipe; complete nutritional analysis of every recipe; bonus Chapters: Holiday Baking and Baking with Kids; all recipes tested in the Better Homes and Gardens(r) Test Kitchen.
{
256pp,
180x230mm,
October 2006;
SB,
£11.99,
0696232685:9780696232688
, Meredith Books
} |
 |
SWEET TEMPTATIONS
[Maria Villegas]
In this creative cookbook, the author, Chef de Haute Cuisine from the Cordon Bleu in Paris, invites readers to experiment with a sampling of the world's most imaginative, beautiful desserts. Sharing the knowledge and ingredients picked up from her travels and culinary engagements throughout Europe, Asia, and the Americas, Villegas has created 70 recipes ranging from the classic and subtle to the unusual, and the ethnic to the aphrodisiac.
{
193pp,
260x310mm,
January 2005;
HB,
£34.50,
9589393519:9789589393512
, IPG (Villegas Editores)
} |
 |
BIGGEST BOOK OF 30-MINUTE MEALS
: More Than 450 Hassle-Free Recipes Plus More Than 200 Menus
[Tricia Laning, Editor]
Helpful tips to shorten meal preparation and clean-up time; Shortcut pantry list to make time-saving meals a snap; Complete nutrition information plus preparation and cooking times for each recipe; Popular lie-flat binding for easy reference while cooking; Complete family-friendly meals – from ingredients to table -- in less than 30 minutes; Over 450 recipes for fast, flavour-filled main dishes, sides, and desserts plus deliciously creative menu combinations for each entree -- over 240 recipes in all; Bonus chapter of simple party food for effortless, easy entertaining.
{
416pp,
205x230mm,
September 2005;
SB,
£14.99,
0696224380:9780696224386
, Meredith Books
} |
|
HOW TO BOIL WATER
Features: invites beginning cooks into the kitchen to learn how to make simple, great-tasting food without a hint of intimidation in a fun, lively, hip style; features everything from classic comfort foods, such as soul-soothing grilled cheese and apple pie, to bolder-tasting, edgier ethnic (but no less easy to make) foods, such as Southeast Asian Beef Salad and Miso Soup; recipes are written in a clear, friendly, step-by-step style; bold, active photography shows basic techniques for measuring, whisking, chopping an onion, and more; exquisite photography and Food Network recipes provide inspiration and confidence that every dish will be a success; most recipes come with tips to help beginning cooks personalise or upgrade the basic recipe as they gain confidence and skill in the kitchen.
{
256pp,
190x240mm,
August 2006;
HB,
£15.99,
0696226863:9780696226861
, Meredith Books
} |
 |
MAKING IT EASY
: Food Network Kitchens
[Jennifer Dorland Darling]
Savoury recipes that cooks can prepare with little time and effort, yet with fabulous results; Delicious meals for busy families or impromptu crowds; Dozens of irresistible appetisers, main dishes, sides and desserts for any occasion; Great tips and shortcuts for faster meal planning and preparation.
{
224pp,
190x235mm,
July 2005;
PB,
£14.99,
0696227169:9780696227165
, Meredith Books
} |
 |
OFF THE SHELF COOKING
: Combine Fresh Ingredients with Convenience Foods for Meals Made Simple
Off The Shelf is an all-new series that provides hundreds of kitchen-tested, taste-approved, convenience-based recipes for today's busy home cooks. Features: more than 230 recipes which combine fresh ingredients with pantry staples; each recipe features the best quality step-saving convenience foods such as prepared sauces, seasoning packets, pre-packaged rice and pasta mixes, and more!; dozens of helpful hints and cooking tips including food storage and freezing times; icons easily identify Make-Ahead, Slow Cooker, Fast, Easy, Low-Fat, and No-Fat recipes; dinner is ready when you walk in the door! Dozens of recipes that can be prepared in a breeze and cooked in the slow cooker; little time to cook? Nearly every recipe has a prep time of less than 30 minutes (dozens under 20 and even 15 minutes!); dozens of helpful hints, and cooking hints including food storage and freezing times; dozens of recipes have seven ingredients or fewer; off The Shelf Tips with nearly every recipe; complete nutritional analysis of every recipe; all recipes tested in the Better Homes and Gardens(r) Test Kitchen.
{
256pp,
180x230mm,
October 2006;
SB,
£11.99,
0696232677:9780696232671
, Meredith Books
} |
|
SUPER SUPPERS COOKBOOK
: More Than 180 Easy Family Recipes to Enjoy Tonightor Freeze for Later
[Judie Byrd]
Features: more than 180 recipes that can be enjoyed tonight or frozen for later -- the perfect meal solution when schedules are tight!; colourful icons help the reader identify the best recipes for freezing and re-heating; main dishes, sides, and desserts the whole family will love -- including menu suggestions to keep the guesswork out of meal preparation; expert advice from Judie for freezing and re-heating meals with no-fail results; easy-to-understand glossary of cooking terms and methods ensure amazing success; includes 50 colour photos.
{
256pp,
190x240mm,
September 2006;
PB,
£14.99,
0696230542:9780696230547
, Meredith Books
} |
 |
50 SPLENDA RECIPES
: Favorites From Fantastic Food with Splenda and Unbelievable Desserts with Splenda
[Marlene Koch]
Here are 50 of the best recipes from the best-selling books. With this convenient pocket size, it is easier than ever to keep your favourite Splenda recipes at your fingertips.
{
99pp,
100x175mm,
February 2005;
PB,
£5.99,
1590770536:9781590770535
, Rowman & Littlefield (M Evans & Company Inc.)
} |
 |
CUT THE SUGAR COOKBOOK
120 easy-to-make recipes convert sceptical family members to a lower sugar lifestyle; Delicious recipes for smart and healthy drinks, snacks, breakfast foods, soups, salads, sandwiches, wraps, and sensational low-sugar desserts; Parents' section reveals hidden sources of sugar and unleashes secrets to low-sugar cooking; Sugar Count tips compare recipes to similar full-sugar versions and Get Active tips suggest simple ways for the whole family to get more exercise. Over 75 tips in all.
{
192pp,
205x255mm,
September 2005;
PB,
£14.99,
0696224402:9780696224409
, Meredith Books
} |
 |
DELICIOUS SALAD MEALS
: Main Dish Salads Dressed Up with Breads and Sweets to Make a Complete Meal
[Dot Vartan]
Ideally suited to today's concept of lighter and healthier eating, this guide provides recipes with the salad as the main course by featuring poultry, meat, fish, and pork combined with vegetables, lettuce, grains, and pasta to create a healthy, hearty dish. Recipes for accompaniments, such as muffins, biscuits, and rolls combine with suggestions for desserts, including cookies and fruit, to help round out the dinner menu. In addition, a chapter on salad parties provides recipes for eight different gatherings -- from a barbecue or a picnic to a football party -- where a main dish can be perfectly complemented with suggestions for side salads. Easy-to-prepare recipes appeal to all levels of home cooks any season of the year. With a variety of simple, healthy recipes, readers are sure to have smiles at the dinner table all year round.
{
182pp,
180x230mm,
June 2005;
HB,
£17.50,
1884627110:9781884627118
, IPG (Dorothy Jean Publishing, Inc.)
} |
 |
DIABETIC LIVING™ SLOW COOK RECIPES
: Hundreds of Great-Tasting Recipes Organized by Carb Level
[Carrie E Holcomb, Editor]
Over 240 recipes for healthy everyday meals to make in a slow cooker; Chapters are divided by recipe carbohydrate level: 0-5 grams, 6-10 grams, 11-15 grams, 16-20 grams, 21-30 grams; Bonus chapter with recipes for quick-to-make low-carbohydrate, low-fat side dishes and desserts; Complete nutritional analysis as well as diabetic exchanges for each recipe.
{
256pp,
190x230mm,
September 2005;
SB,
£10.99,
0696224410:9780696224416
, Meredith Books
} |
 |
DR BOB'S GUIDE TO STOP ADHD IN 18 DAYS
: Stop Medicating ADHD, ADD, ODD -- Treat Hyperactivity Naturally!
[Dr Robert De Maria]
This how-to guide can rid children and families of medications and detrimental foods -- junk foods loaded with sugar, preservatives, dairy products, and trans- fatty acids -- so that children and families can enjoy optimal health.
{
198pp,
155x230mm,
April 2005;
PB,
£14.50,
0972890718:9780972890717
, AtlasBooks (Drugless Healthcare Solutions)
} |
 |
EAT RIGHT -- ELECTROLYTE
: A Nutritional Guide to Minerals in Our Daily Diet
[W Rex Hawkins MD]
Sodium, potassium, magnesium, and calcium are the primary electrolytes that regulate and preserve the health of body systems. Since those electrolytes come from our food as nutrient minerals, diet is the key mediator of electrolyte balance for the body. In this important, well-researched book, W Rex Hawkins MD presents persuasive evidence that the standard American diet does not provide an appropriate balance of electrolytes. The consequences are serious health problems such as hypertension, heart disease, osteoporosis, kidney stones, Crohn's disease, and more. With a clear, straightforward style Dr Hawkins reviews the nutritional research that documents the harmful effects of excessive sodium usage and of potassium, magnesium, and calcium neglect. He castigates our two-trillion-dollar food industry for the deliberate and well-camouflaged addition of sodium to foods and for their neglect of low-sodium alternatives. Writing from the perspective of a chemical engineer and vitreal-retinal ophthalmic specialist, Dr Hawkins helps the reader sort out the conflicting claims of fad diets such as that of Atkins and Suzanne Somers vs traditional food-pyramid recommendations. Full of essential information not readily available elsewhere, Eat Right -- Electrolyte gives the consumer the knowledge to choose foods wisely and obtain optimal health by focusing on electrolyte content.
{
310pp,
152x228mm,
December 2005;
HB,
£19.99,
1591023645:9781591023647
, Prometheus Books
} |
|
HEALTHY EATING DURING PREGNANCY
: Your Guide to Eating Well and Staying Fit
[Laura E Riley OB/GYN MD and Stacey Nelson MS RD LDN]
The ultimate guide on optimum nutrition and health for expectant mothers. Features: more than 185 test-kitchen-approved recipes -- ensuring great taste and success in preparing -- including slow-cooker, make-ahead, and quick-and-easy dishes; recipes classified by how they benefit the mom-to-be and baby, such as recipes for high iron, high fiber, high calcium, make ahead meals, and more, making it easy for mom-to-be to identify recipes most appropriate for her individual needs; eating advice for special situations, such as diabetes, food allergies, hypertension, and obesity, as well as high-risk pregnancies; the latest advice on how vegetarian moms can be sure they are getting enough protein and other nutrients; medically sound weight-management guidance as well as how to avoid, or cope with, morning sickness and heartburn; special section on exercise during pregnancy.
{
416pp,
155x230mm,
September 2006;
PB,
£11.99,
0696231867:9780696231865
, Meredith Books
} |
 |
LOW SALT FAVORITES
: 300 Easy-to-Make, Great Tasting Recipes for a Healthy Lifestyle
[Bobbie Mostyn]
This first instalment of the Hasty Gourmet Series includes 300 healthy, savoury dishes that are sure to please without requiring lots of time in the kitchen. From appetisers and soups to entrees and desserts that span Asian, Hispanic, and Mediterranean influences as well as traditional American comfort food, these recipes use readily available ingredients, have easy-to-follow directions, and take less than 30 minutes to prepare. Although created specifically for those required to monitor their salt intake, the majority of recipes are also low in fat and cholesterol- and sugar-free. Each recipe contains a complete listing of the nutritional information and total sodium content per ingredient. Hints on stocking a low-salt pantry, general cooking techniques, food labelling guidelines, and calorie and nutrient vignettes help make the switch to low-salt cooking easy and delicious.
{
288pp,
215x255mm,
September 2005;
PB,
£17.50,
0967396956:9780967396958
, IPG (Indata Publishing)
} |
 |
MARLENE KOCH'S 375 SENSATIONAL SPLENDA RECIPES
: Recipes Low in Sugar, Fat and Calories
[Marlene Koch]
Splenda is now America's favourite no-calorie sweetener with 51% of the market and growing. This newest addition to the library will be the most complete Splenda cookbook on the market, with recipes ranging from appetisers, snacks, main courses, salad dressing, and desserts, to beverages and cocktails. Every recipe offers complete nutritional analysis, diabetic exchanges, and 'Weight Watchers Points'.
{
490pp,
190x255mm,
January 2006;
HB,
£25.99,
1590770951:9781590770955
, Rowman & Littlefield (M Evans & Company Inc.)
} |
 |
NO SALT, NO SUGAR, NO FAT
: Revised Edition
[Jacqueline Williams and Goldie Silverman]
As we learn more about diet, cholesterol and heart-health, it is more essential than ever. With its emphasis on a simple, sensible approach to healthy eating, this is a perfect, time-tested choice for everyone who wants to take control of their diet and their health. This newly revised edition takes account of the latest ideas and knowledge about sugar, salt, fat, food labeling, trans-fats, and availability of healthy products. Plus it contains a wonderful variety of recipes to make healthy eating a pleasure, and a nutritional analysis of every recipe.
{
155pp,
215x140mm,
January 2005;
PB,
£7.99,
1558673067:9781558673069
, Bristol Publishing
} |
 |
POCKET GUIDE TO LOW SODIUM FOODS
: Second Edition
[Bobbie Mostyn]
Specifically aimed at individuals on a sodium-restricted diet, this nutritional counter addresses which supermarket products and fast food items have the lowest sodium contents and simplifies the selection process by limiting its listings to products with low-sodium values. In addition to identifying sodium content, all foods contained in the guide are analyzed by calories, carbohydrates, cholesterol, fat, saturated fat, trans fats, fiber, and sugar levels. Assistance in interpreting dining-out food labeling guidelines, advice on how to read nutritive value abbreviations and symbols, and information on food measurements and equivalents are included along with brief descriptions of each nutrient and its effect on blood pressure.
{
256pp,
115x175mm,
October 2006;
PB,
£7.99,
0967396964:9780967396965
, IPG (InData Group, Inc.)
} |
 |
SYNDROME W
: A Woman's Guide to Reversing Midlife Weight Gain
[Harriette Mogul MD MPH]
Syndrome W is the metabolic problem that causes the dreaded gaining of weight "around the middle" experienced by millions of women in their 30's, 40's, 50's, and 60's. Not only will this added weight not go away no matter how much they diet or exercise, but it also puts women at high risk of diabetes, heart attack, and stroke. Now, Dr. Harriet Mogul, the physician who discovered this condition and its cure, proves that this unwanted weight gain is not only a real medical disorder, but it can be permanently reversed if properly diagnosed and treated. This groundbreaking book explains in clear and sympathetic language, that insulin resistance (and not hormones or overeating) is the culprit. Readers are supplied with a form to take to their doctor (since the condition is so new that most doctors aren't even aware of it), outlining the type of blood test needed for a proper diagnosis and how to interpret the results. Once diagnosed, pounds and inches easily disappear by taking a low dose of medication called metformin, (also used to treat diabetes) and eating a modified low-carbohydrate diet. In addition to solid medical advice, Dr. Mogul provides important eating tips for dining out, dinner parties, and holiday eating while still losing weight. Also featured are more than 50 delicious carbohydrate-modified recipes by professional chefs, along with an easy-to-follow eating plan. Syndrome W gives women the ability to regain their youthful shape and to throw away their "fat clothes" forever, while delaying or preventing the onset of heart disease and diabetes.
{
304pp,
155x230mm,
September 2005;
HB,
£18.99,
159077048X:9781590770481
, Rowman & Littlefield (M Evans & Company Inc.)
} |
 |
BODY 'KNOWS' DIET
: Cracking the Weight Loss Code
Finally dispels the myths surrounding the American diet industry and imparts the five important components of successful weight loss in an easy-to-follow formula. Readers will find out why celebrities like Oprah Winfrey, Rosie O'Donnell, Wynonna Judd, Al Roker and others gain weight and what is missing from popular diet books. Imagine being able to lose weight without dieting, measuring, calorie counting, starving or excessive exercise. For readers who are frustrated with the weight loss game, this book will teach them the keys to hormone balancing, how to stop cravings, how to prevent fluid retention, how to identify food allergies and much more. Caroline Sutherland shares her years of experience as an allergy testing technician helping thousands of people to lose weight effectively.
{
220pp,
140x215mm,
July 2005;
PB,
£12.50,
096838661X:9780968386613
, AtlasBooks (Sutherland Communications)
} |
 |
DIETS IN A NUTSHELL
: A Definitive Guide on Diets from A to Z
[Mary Josephine Scales]
Dieters stymied by the mind-numbing array of weight-loss plans on the market will be able to compare and contrast more than 85 modern-day dietary programs -- from the Abs Diet and the Zone Diet to the Cabbage Soup Diet and the Fat Flush system -- with this straightforward guide. A detailed review of more than 60 of the most popular weight-loss and fat-burning programs on the market today forms the core of the directory that contains an overview for each diet and features a discussion of how it works, the pros and cons, and a summary of key findings. An examination of more than 15 dietary plans for specific medical conditions such as acid reflux, gluten intolerance, migraine headaches, and Type 2 diabetes is included along with a survey of five diets by health and government organisations such as the American Cancer Society and the National Heart, Lung, and Blood Institute.
{
292pp,
155x230mm,
September 2006;
PB,
£16.50,
0967521211:9780967521213
, IPG (Apex Publishers)
} |
 |
EAT BY CHOICE, NOT BY HABIT
: Practical Skills for Creating a Healthy Relationship with Your Body and Food
[Sylvia Haskvitz]
Combining sound dietary information with the techniques of Nonviolent Communication, this handbook for successful dieting shifts the focus to changing the ways readers see food and their food choices. Eating is a need, but for those caught in cycles of over-consumption and dieting, it can often be a stand-in for other unmet needs, such as emotional fulfillment. When reconnected to actual nutritional needs, however, consumption habits turn into choices, signaling greater freedom. Practical strategies are outlined for breaking out of cycles of eating and becoming aware of one's needs. Rather than being a proscriptive fad diet, the suggestions are interactive and encourage questioning and reflecting as one moves through the lessons. By learning to connect with food in ways previously not possible, readers who are seeking to slough off old patterns in favor of new options can again enjoy the tastes, smells, and sensations of good eating.
{
122pp,
140x215mm,
November 2005;
PB,
£7.99,
1892005204:9781892005205
, IPG (PuddleDancer Press)
} |
 |
EAT FAT, LOOK THIN, 2ND EDITION
: A Safe and Natural Way to Lose Weight Permanently
[Bruce Fife ND]
Eat delicious, full-flavoured foods and lose weight permanently with this new, all natural, no-hunger, weight-loss program. You can enjoy rich, full-fat foods and lose weight without the hassle of counting calories, weighing portions, or suffering from hunger. This book exposes many common myths and misconceptions about fats. It reveals new, cutting-edge research on the world's only natural, low-calorie fat -- a fat that not only has fewer calories than any other fat, but one which also stimulates metabolism and burns up calories. Yes, you can lose weight by eating fat, if you use the right kind. Combined with a sensible eating plan, you can shed excess weight, enjoy the foods you love, and gain better health. This revolutionary, total-wellness program is designed to keep you both slim and healthy using wholesome, natural foods, and the most health-promoting fats. It has proven successful in helping those suffering from obesity, diabetes, hypoglycaemia, heart and circulatory problems, yeast infections, chronic fatigue, and many other conditions.
{
288pp,
140x215mm,
January 2005;
PB,
£11.50,
0941599620:9780941599627
, Piccadilly Books Ltd
} |
 |
HOW TO LOSE WEIGHT SAFELY AND QUICKLY
[Vijaya Kumar]
Losing excess weight permanently is a dream too good to be true. But this book makes it possible to turn this dream into a reality. It advocates a combination of a sensible diet and moderate exercise daily as the best approach to losing weight. The book presents some easy-to-prepare, healthy and tasty diets as well as some basic exercises which will guide people interested in shedding those extra kilos permanently.
{
104pp,
140x215mm,
May 2006;
PB,
£3.99,
184557527X:9781845575274
, Sterling Publishers PVT Ltd (New Dawn Press)
} |
 |
LOSE FAT AND WEIGHT! STOP EATING JUNK FOOD DVD
: in 5 Minutes a Day for 21 Days
Crisps, cookies, doughnuts. chocolate, you name it! Pick a junk food you want to stop eating, then start the 5 minutes a day for 21 days Food Feelings Program and let your unconscious mind do the work! You will soon find yourself reducing the consumption of the junk food selected, or eliminating it completely from your diet. Food Feelings are programmed in your unconscious mind and they motivate you to eat junk foods you like. In this DVD you will learn step-by-step how to identify, then change those Food Feelings so you will lose the desire to eat junk food in only 5 minutes a day for 21 days. The DVD includes: complete step-by-step on camera instructions by Emmy winner Pat Matthews; Charts and graphics to make it easy to learn the Food Feelings Program; Why and how the Food Feelings Program works, what to expect from the program, and much, much more. A Bonus Audio CD is included with the DVD to help to guide you through the program you first few times. The Food Feelings Program can also be used in conjunction with any diet or weight loss program.
{
September 2005;
DV,
£17.99,
0977160904:9780977160907
, Body & Mind Productions
} |
 |
NEW DIETER'S COOKBOOK
: Eat Well * Feel Great * Lose Weight
[Kristi M Thoma RD]
Handy comb-bound format that lies flat for easy reference while cooking; Kitchen-tested recipes offer meal variety and make losing weight a delicious experience; Vibrant full-colour photography of every recipe entices dieters to prepare each dish; The latest advice and tips help dieters lose weight, eat well, and feel great; Information especially designed to address the diet issues of children and adolescents helps adults understand, respond to, and manage weight issues that affect youth; Food exchanges with every recipe offer flexibility in meal planning.
{
544pp,
180x235mm,
August 2005;
SB,
£14.99,
0696225646:9780696225642
, Meredith Books
} |
 |
PHASE 1 LOW-CARB RECIPES
[Stephanie Karpinske, Editor]
This Phase One book has over 300 low-carb recipes. They include nutrition information plus preparation and cook times. All recipes are tested and approved by the Better Homes and Gardens Test Kitchen. All recipes have 5 grams or fewer net carbs, making it perfect for Phase 1 of the Atkins or South Beech Diets. The introductory chapter features basics about Phase 1 of low-carb eating plans, two weeks of menus, meat cooking charts, carb charts of allowable foods, and a two-week food journal to track carbs. Advice and tips reveal how to be successful during Phase 1 of a low carb diet.
{
416pp,
220x230mm,
February 2005;
SB,
£14.99,
0696222558:9780696222559
, Meredith Books
} |
 |
PHASE 2 LOW-CARB RECIPES
[Tricia Laning, Editor]
his Phase One book has more than 300 low-carb recipes. They include nutrition information plus preparation and cook times. All recipes are tested and approved by the Better Homes and Gardens Test Kitchen. All recipes have 8 grams or fewer net carbs -- for the variety dieters seek in low carb meal plans. Introductory chapter features two weeks of low-carb menus and lists of 'free foods'. Suggested shopping list, daily food journal, and the carb values of common foods. Deliciously satisfying recipes for main dishes, soups and salads, sides and desserts.
{
416pp,
220x230mm,
March 2005;
PB,
£14.99,
0696222566:9780696222566
, Meredith Books
} |
 |
BASIC HOMEBREWING
: All the Skills and Tools You Need to Get Started
[Stacy Tibbets, Editor]
The book teaches essential techniques through clear, step-by-step instruction, revealing a process that is equal parts science and art. You'll familiarise yourself with both the technology that makes brewing possible as well as the malts, hops, and additives that give a beer its flavour. By the end, you'll have the tools you need to start experimenting on your own and coming up with new concoctions. Best of all, you'll never have to touch another cheap, watery beer again.
{
72pp,
225x290mm,
April 2006;
PB,
£12.50,
0811732592:9780811732598
, Stackpole Books
} |
 |
BAVARIAN HELLES
: History, Brewing Techniques, Recipes
[Horst Dornbusch]
First created in Munich in 1894, Helles is perhaps the most delicate beer imaginable, and must rely on its incredible subtlety to please the palate. Munich's beer-hall helles, the palest of lagers, has almost no nose or up-front bitterness. Straw blonde and topped by a tall, white crown, it is the quaffing beer of the Bavarians.
{
194pp,
145x190mm,
May 2006;
PB,
£12.99,
093738173X:9780937381731
, Brewers Publications
} |
 |
BEER AND BREWING IN PRE-INDUSTRIAL DENMARK
[Kristof Glamann]
No inquirer delving through the strata of Denmark’s past in search of its well-springs can fail to strike a flood of beer, gushing forth in endless variety and profusion. Down through the centuries beer remained an essential element in the diet. Brewing has been a household art practised all over in town and country alike. This book examines the productive activities by virtue of which the nation’s beer requirements were met. Brewing made use of one of the nation’s economically most prominent crops. The first chapters contain an account of old-time brewing involving a discussion of the character of the beer, then follows the emergence and establishment of commercial brewing under the aegis of a guild, relations with the municipal authorities and the central government, furthermore foreign and domestic competition, taxation, price control, government orders and trade conditions. The Copenhagen rota brewing system, a sales cartel, is considered separately. This leads on to depict some of the main themes of development during the eventful 19th century, when large scale brewing was introduced based on top-fermented beers, improved refrigeration, quality control due to new insight in the laws of nature, as well as improved quality of barley and other raw materials.
{
234pp,
180x260mm,
January 2005;
PB,
£23.50,
8776740684:9788776740689
, University Press of Southern Denmark
} |
 |
BREW LIKE A MONK
: Trappist, Abbey, and Strong Belgian Ales and How to Brew Them
[Stan Hieronymus; Foreword by Tim Webb]
This book delves into monastic brewing, detailing this rich-flavoured region of the beer world through detailed visits to the modern producers in both America and Belgium. Along the way, Stan Hieronymus examines methods for brewing these unique ales suited to commercial and amateur brewers ready to try their hand at these tasty treats.
{
272pp,
140x215mm,
November 2005;
PB,
£15.50,
093738187X:9780937381878
, Brewers Publications
} |
 |
FERMENTING REVOLUTION
: How to Drink Beer and Save the World
[Christopher Mark O'Brien]
Beer has fermented fundamental change in human society from gender roles to religious theologies. It helped established civilisation, sparked the Industrial Revolution, and triggered scientific theories. Today, "beer activists" are fermenting a revolution in social and environmental sustainability.
REVIEW: "...if you’ve ever needed a good justification for your taste, get out and buy this book! Remember it’s a really good read - especially over a pint or two of the real stuff, I do assure you - and if you’re drinking the real ale, don’t forget, you’re helping to save the world too!" -- Peter Kiddle, News & Views (Magazine of the South Devon Branch of CAMRA), Spring 2007.
{
274pp,
155x230mm,
November 2006;
PB,
£9.99,
0865715564:9780865715561
, New Society Publishers
} |
 |
GOOD LIFE GUIDE TO ENJOYING WINE
[Ray Johnson]
Down-to-earth and lively, this guide delivers practical guidance for getting the most pleasure out of wine. With wit, wisdom, and insider advice, renowned wine educator and professional wine tasting judge, Ray Johnson, guides readers through a short tasting to uncover their favourites. Johnson's straightforward and engaging approach celebrates the deliciousness of wine without the pretension.
{
90pp,
135x210mm,
December 2005;
HB,
£9.99,
1594110816:9781594110818
, Writers' Collective
} |
 |
HOW TO BREW, 3RD EDITION
: Everything You Need to Know to Brew Beer Right for the First Time
[John J Palmer]
Substantially revised and expanded third edition. Everything that's needed to brew beer right the first time. Presented in a light-hearted style, this authoritative text introduces brewing in a easy step-by-step review that covers the essentials of making good beer. Include ingredients, methods, recipes and equipment information. Beyond the first batch, it provides an accessible reference to intermediate techniques like all-grain brewing variations and recipe formulation. A must for any novice or intermediate brewer; perfect for anyone who has discovered the joy of home-brewing.
{
347pp,
175x250mm,
May 2006;
PB,
£17.50,
0937381888:9780937381885
, Brewers Publications
} |
 |
WILDBREWS
: Beer Beyond the Influence of Brewer's Yeast
[Jeff Sparrow]
Explores the world of Lambics, Flanders red and brown beers and American brews in a similar style. Includes coverage of wood-barrel aging, blending and the use of fruit in wild fermentations.
{
315pp,
140x215mm,
June 2005;
PB,
£15.50,
0937381861:9780937381861
, Brewers Publications
} |
