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Emeril's Kicked-Up Sandwiches
￥140.29
More than 100 simple, flavorful recipe s for the world's best sandwiches and the bread s and condiments that make them shine!From classic favorites to unique culinary creations, Emeril's Kicked-Up Sandwiches serves up recipes for every skill level and palate. Whether it's a savory breakfast wrap, an easy on-the-go lunch, or a satisfying supper, here are delicious possibilities catering to any meal: All Wrapped Up—Chopped Salad Wrap with Pan-Roasted Chicken, Roquefort, and Bacon; Falafel with Cucumber, Onion, and Tomato SaladBreakfast and Brunch—Emeril's Smoked Salmon Bagel with Mascarpone Spread; Breakfast Burrito with Chorizo, Black Beans, and Avocado CremaKicked-Up Classics—The Reuben; Fried Soft-Shelled Crab Sandwiches with a Lemon Caper Mayo; Emeril's Monte CristoLunchbox: Sandwiches That Travel!—Egg Salad Supreme; Roast Beef Sandwich with French Onion Dip and Crispy Shallots; Curried Chicken Salad on Pumpernickel Pressed and Grilled—Grilled Peanut Butter, Banana, and Honey; The Cuban; Spicy Eggplant with Mozzarella and BasilSweet Sandwiches—Ginger Ice Cream Sandwiches with Ginger Molasses Cookies; Red Velvet Whoopee PiesEmeril's Kicked-Up Sandwiches goes beyond generic tuna salad and turkey on whole wheat, introducing a range of international flavors, as well as combinations of hearty breads and versatile, flavorful condiments for any occasion—and even leaves room for dessert. With recipes that save time without sacrificing flavor, Emeril's latest cookbook is sure to delight sandwich lovers everywhere.
Joy of Kosher
￥193.85
I was "the bride who knew nothing" . . .And now I love sharing the joy of kosher cooking with people like me: Busy parents who want to make real food for real families in a snap, and people who want to entertain without slaving in the kitchen, knowing their dishes will always elicit oohs and aahs. Our Sabbath and holiday meals are warm, fun, and flowing with food, family, and tons of guests. Do the math: two weekly Shabbos meals + 26 holiday banquets = 130 feasts per year, not to mention feeding my hungry family every other day of the week. That plus a full-time job should qualify me as some kind of expert in fast, fresh family dinners!Here in Joy of Kosher I share more than 100 of my absolute best recipes and give each a creative twist: Dress It Up—add some bling for your party table—or Dress It Down and lure your picky eaters to meals they'll beg for again and again. That's more than 200 recipes!A few of my faves:Crystal Clear Chicken Soup with Julienned Vegetables and Angel Hair (Dress It Down: Chicken Noodle Alphabet Soup) Garlic Honey Brisket (Dress It Down: Honey Brisket Pita Pockets) Miso-Glazed Salmon (Dress It Up: Avocado-Stuffed Miso-Glazed Salmon) Butternut Squash Mac 'n' Cheese (Dress It Down: Mac 'n' Cheese Muffin Cups) Gooey Chocolate Cherry Cake (Dress It Up: Red Wine Chocolate Cherry Heart Cake)And talk about challah! I give you ten yummy variations, including Sun-Dried Tomato, Garlic, and Herb Braided Challah; Blueberry Apple Challah Rolls; Sea-Salted Soft Challah Pretzel Rolls; and Gooey Pecan Challah Sticky Buns. All that, plus gorgeous photos, wine pairings, time-savers, and my guide to sane, no-jitters holiday menus. I hope you love this book as much as I loved writing it for you!
The Cheese Chronicles
￥95.39
The Cheese Chronicles is an insider's look at the burgeoning world of American cheese from one lucky person who has seen more wedges and wheels, visited more cheesemakers, and tasted more delicious (and occasionally stinky) American cheese than anyone else. Liz Thorpe, second in command at New York's renowned Murray's Cheese, has used her notes and conversations from hundreds of tastings spanning nearly a decade to fashion this odyssey through the wonders of American cheese. Offering more than eighty profiles of the best, the most representative, and the most important cheesemakers, Thorpe chronicles American cheesemaking from the brave foodie hobbyists of twenty years ago (who put artisanal cheese on the map) to the carefully cultivated milkers and makers of today. Thorpe travels to the nation's cheese farms and factories, four-star kitchens and farmers' markets, bringing you along for the journey. In her quest to explore cheesemaking, she high-lights the country's greatest cheeses and concludes that today's cheesemakers can help provide more nourishing and sensible food for all Americans.Steve Jenkins, author of the celebrated Cheese Primer, calls this "the best book about cheese you'll ever read." The Cheese Chronicles is a cultural history of an industry that has found breakout success and achieved equal footing with its European cousins.
The Essential Book of Jewish Festival Cooking
￥185.21
Deeply rooted in ancient rituals, the seasonal rhythms of the land of Israel, and biblical commandments, the Jewish holidays mark a time for Jews around the world to reconnect with their spiritual lives, celebrate their history, and enjoy tasty foods laden with symbolic meaning. With Phyllis and Miriyam Glazer's The Essential Book of Jewish Festival Cooking as your guide, you will gain a rich understanding of the Jewish calendar year and its profound link to the signs of nature and the produce of the earth in each season. This landmark volume addresses a central question often left unanswered: Why do we eat what we eat on these important days?Organized by season, the ten chapters cover the major holidays and feast days of the Jewish year, providing more than two hundred tempting recipes, plus menus and tips for creative and meaningful holiday entertaining. In-depth essays opening each chapter illuminate the origins, traditions, and seasonal and biblical significance of each holiday and its foods, making the book a valuable resource for Jewish festival observance. Inspired recipes add a fresh, contemporary twist as they capture the flavors of the seasonal foods enjoyed by our ancestors. For Passover, prepare such springtime delights as Roasted Salmon with Marinated Fennel and Thyme, alongside Braised "Bitter Herbs" with Pistachios. On Shavuot, characterized by the season's traditional bounty of milk and the wheat harvest, try fresh homemade cheeses; creamy, comforting Blintzes; or luscious Hot and Bubbling Semolina and Sage Gnocchi. At Purim, create a Persian feast fit for a king and learn new ideas for mishloah manot, the traditional gifts of food. The Essential Book of Jewish Festival Cooking offers accessible, healthful, and intensely flavorful recipes with a unique and tangible connection to the rhythms of the Jewish year. The Glazer sisters will deepen your understanding of time-honored traditions as they guide you toward more profound, and delicious, holiday experiences.
Simple Vegetarian Pleasures
￥112.23
Jeanne Lemlin is keenly aware that we're all vegetarians some of the time and that what we crave is delicious food, quick and simple to prepare. In Simple Vegetarian Pleasures,she provides 200 tempting recipes to fulfill your every wish. With her tips for keeping your pantry and refrigerator stocked to simplify meal preparation and her vibrantly flavored recipes, you have the keys to a terrific meal.Pressed for timeBecause you'll already have onions, eggs and cheese on hand, a Caramelized Onion Omelet is a fast and delicious supper. Always skipping breakfastA pan of Blueberry Oat Muffins will provide you with several days' worth of breakfasts on the run. Expecting guestsStart with an African-inspired Peanut Soup, followed by Potato, Spinach and Feta Cheese Gratin, a main dish that's both hearty and elegant. Finish with a Nantucket Cranberry Cake that you assembled in minutes and baked during dinner; it's easy, fast and fabulous.Jeanne's many fans already know that the flexibility and range of her recipes encourage you to take advantage of seasonal fruits and vegetables. Her menu suggestions let frazzled cooks move serenely from soup to nuts without that pressed-for-time anxiety. Whether you're vegetarian all the time or only three days a week, a crossover vegetarian, or even a carnivore who enjoys meatless dishes, Jeanne Lemlin has your food right here -- simply delicious and deliciously simple.
Vegetarian Classics
￥106.31
Jeanne Lemlin sets the standard for accessible and appealing vegetarian cooking. Vegetarian Classics is Jeanne's most useful and comprehensive book to date: an essential collection of 300 no-fail recipes for soups, salads, sandwiches, pastas, pizzas, calzones, casseroles, stir-fries, stove-top dishes, sides, snacks, desserts, and breakfasts. Each recipe is deeply satisfying and surprisingly simple, reflecting Jeanne's trademark dedication to uncomplicated techniques and unparalleled flavor.
The Breakaway Cook
￥168.14
Fusion cooking broke the rules first––now Gower's breaking fusion's rules with The Breakway Cook. Despite the explosion of farmers' markets, ethnic grocers, and creative restaurants in America, lots of home cooks remain puzzled by the bewildering array of choices, and don't have the confidence to break away from tradition. Eric helps home cooks everywhere approach unfamiliar ingredients from different global regions and combine them for some amazing results of flavor. "Breakaway" cooking pays homage to culinary traditions yet uses innovative techniques and ingredients to give home cooks a new approach to their dishes, marrying unintimidating flavors with the old standards. Sample his Miso Orange Pepper Roasted Chicken, or tease your tongue with his take on Fluffy Herby Eggs, and you'll be convinced. It's not fusion––it's fusion that makes sense. And the cardinal rule is to season with authority. Don't be afraid of the spice cabinet anymore, and use presentation to create a simple, appealing meal. Spend less time fussing about the preparation and clean–up, and more time enjoying food and its huge role in our daily lives. To further this quick and mindful approach to cooking, Eric will take us shopping in local and ethnic markets, teach the importance of table setting and presentation, and stress visual aesthetics, especially regarding pottery and ceramics. Eric helps you reconstruct your approach to the kitchen, highlighting the seasonings and essential ingredients or "Global Flavor Blasts," such as tamarind, pomegranate molasses, miso, yuzu, green tea, Chinese plum sauce, mole, among many others, that will liberate your cooking and provide a lifetime of fantastic eating. Using Gower's recipes as broad outlines, you can be creative as you go, and within his framework you will discover your own genius in the kitchen. We feel better when we eat better, and it's easier to be productive, creative, and relaxed when the food part of life is under control. Enter The Breakaway Cook. In addition to the recipes, The Breakaway Cook includes stunning, full–color photos by Annabelle Breakey throughout the text; a guide to using flavored salts in your dishes; sidebars on wine, tea and sake; and ideas for even shorter–cuts on Gower's easy–to–follow recipes.
Mariel's Kitchen
￥185.21
How do you cook nutritious and delicious meals when life is busy and time is shortHow can you make fresh, organic food a part of your and your family's way of life—simply and affordablyThese are the questions that Mariel Hemingway answers by sharing tried-and-tested recipes, straight from her kitchen to yours.Filled with exciting, beautiful photographs and easy-to-follow instructions, Mariel's Kitchen includes seventy-five sensational recipes that can be mastered by anyone, regardless of cooking experience. Arranged according to the seasons, these recipes show how simple it can be to put locally grown, seasonal produce on your table in place of packaged and processed foods. From sublime summer breakfasts to delectable desserts and heartwarming winter dinners, these tasty dishes, snacks, salad dressings, marinades, and drink recipes put homemade eating back into easy reach.Mariel also shares her secrets that make it possible to eat well all week long, even with a full schedule. She reveals what staples are necessary for any pantry and how to prepare core recipes that become the foundation for multiple dishes. She offers shopping tips for navigating the world of organic and sustainable foods. And as she reveals what makes her kitchen “the heart of her home,” she peppers recipes with stories about her own lifelong love affair with food.Combining Mariel's no-nonsense attitude with wholesome recipes for every occasion, Mariel's Kitchen is a new kind of American cookbook designed to help you—and all those you cook for—eat better, fresher, and more delicious foods, day in and day out.
I Love Crab Cakes!
￥123.45
Where do you get the best crab cakesAsk one hundred different people and you'll likely get one hundred different answers. Some swear by classic Chesapeake Bay crab cakes, and some by spicy Creole crab cakes, while others maintain that Pacific Northwest crab cakes can't be beat. In I Love Crab Cakes!, award-winning chef and cookbook author Tom Douglas brings the best of East, West, and Gulf coasts to the table and proves that the most delicious crab cakes of all come straight from your home kitchen.Tom thoroughly examines every thorny, crab cake–related issue. Bread crumbs, cracker crumbs, panko, or no crumbs at allWhat kind of crabmeat: Dungeness, king, or Peeky ToeAre the best crab cakes pan-fried, deep-fried, or not even cooked?Tom offers up dozens of his famous crab cake recipes, including classic crab cakes from East and West, North and South, plus newer innovations such as Wild Ginger Crab Cakes, Pesto Risotto Crab Cakes, and Crab Louie Cheesecakes. There are crab cake sandwiches, breakfast crab cakes, and crab cake sauces and salsas.
Fig Heaven
￥145.91
They come fresh or dry, in yellow or purple, from California and Mediterranean and Middle Eastern countries. They are in restaurants, supermarkets, fruit stands, backyards, and inside some very famous cookies. What are theyThey're figs -- one of America's favorite fruits.From Mission and Kadota figs to Adriatic and Calimyrna varieties, award-winning cookbook author Marie Simmons leaves no fig or fig leaf unturned in this extraordinary book about this most extraordinary fruit: Fig Heaven.Figs are harvested in late summer and early fall, but, fortunately for us, they are easily dried and packaged, so they're available all year long. Packed with vitamins and antioxidants, plump, fragrant figs are guilt-free indulgences that can be enjoyed in countless ways.Fig Heaven is an inviting, comprehensive cookbook offering 70 recipes for both fresh and dried figs. They range from appetizers, salads, and sandwiches to entrées and desserts.On the savory side, you'll find Open-Faced Dried Fig and Melted Blue Cheese Sandwiches; Fettuccine with Fresh Figs, Lemon, and Rosemary; and Lamb Pilaf with Artichokes and Dried Figs. If your sweet tooth needs some real satisfaction, there's a Fresh Fig and Peach Crumble, Dried Fig and Walnut Biscotti, and Molten Chocolate Roasted Figs with Vanilla Custard Sauce.
Winter Gatherings
￥112.23
Looking for the perfect recipe to warm up a cold winter's nightMaking use of the hearty seasonal produce from root vegetables to apples, from leafy greens to lush pears, the recipes in Winter Gatherings bring winter's flavors together perfectly.Award-winning cooking instructor Rick Rodgers brings you purposefully cozy and uncomplicated recipes that highlight the particular flavors and tempting aromas of the winter season. For a dinner with friends after singing carols in the snow, nibble on Gruyère and Rosemary Gougères in front of the fire. Follow those with a main course of Braised Short Ribs with Dark Beer and Root Vegetables and a dessert of Maple Crémes Br?lées. You'll find recipes perfect for Hanukkah dinners with loved ones, as they'll clamor for Latkes with Apple-Jalape?o Salsa, or a special Valentine's Day made sweeter with a Chocolate and Orange Tart. Winter Gatherings has a complete selection of recipes for a festive holiday feast, whether you prefer the Rib Roast with Blue Cheese Crust or perhaps a not-so-traditional Baked Ham with Cranberry-Tangerine Glaze. There's no better way to warm up the hearth this time of year than by sharing a hearty meal with your friends and family. With mouthwatering, soul-satisfying recipes and inspiring color photographs, Winter Gatherings will brighten your holiday table all season long.
The Pioneer Woman Cooks
￥152.31
My name is Ree. Some folks know me as The Pioneer Woman. After years of living in Los Angeles, I made a pit stop in my hometown in Oklahoma on the way to a new, exciting life in Chicago. It was during my stay at home that I met Marlboro Man, a mysterious cowboy with steely blue eyes and a muscular, work-honed body. A strict vegetarian, I fell hard and fast, and before I knew it we were married and living on his ranch in the middle of nowhere, taking care of animals, and managing a brood of four young children. I had no idea how I'd wound up there, but I knew it was exactly where I belonged.The Pioneer Woman Cooks is a homespun collection of photography, rural stories, and scrumptious recipes that have defined my experience in the country. I share many of the delicious cowboy-tested recipes I've learned to make during my years as an accidental ranch wife—including Rib-Eye Steak with Whiskey Cream Sauce, Lasagna, Fried Chicken, Patsy's Blackberry Cobbler, and Cinnamon Rolls—not to mention several "cowgirl-friendly" dishes, such as Sherried Tomato Soup, Olive Cheese Bread, and Crème Br?lée. I show my recipes in full color, step-by-step detail, so it's as easy as pie to follow along.You'll also find colorful images of rural life: cows, horses, country kids, and plenty of chaps-wearing cowboys.I hope you get a kick out of this book of mine. I hope it makes you smile. I hope the recipes bring you recognition, accolades, and marriage proposals. And I hope it encourages even the most harried urban cook to slow down, relish the joys of family, nature, and great food, and enjoy life.
American Flavor
￥196.44
Andrew Carmellini, two-time James Beard Award winner, acclaimed author of Urban Italian, and executive chef–owner of the hit New York City restaurants Locanda Verde and The Dutch, takes readers on a wonderfully rich and diverse tour through the ingredients and cuisines that constitute American flavorFor most of his life, Andrew Carmellini has been hitting the road, tasting the best of American flavors. Whether on childhood trips escaping from the hard-bitten winters of Ohio to sunny Florida and its fresh citrus fruit, cross-country trips in pursuit of the Great American Breakfast, or five-meal-a-day swings through barbecue country, he absorbed everything he could about regional cooking, American-style, at every stop.In American Flavor, Carmellini shares the lessons of his culinary life on the road in recipes and stories that get at the soul of how we eat today. Using the traditional regional foodways and the multicultural neighborhoods, global eateries, and ethnic groceries that dot the American landscape as his inspiration, he introduces delectable, enticing dishes that deliver maximum impact yet are surprisingly simple to make. In the book, you’ll find cheese pierogies inspired by the Polish church ladies of Carmellini’s native Cleveland right next to his take on savory-sweet barbecued beef short ribs from L.A.’s Korea Town; seriously smoky southwestern mole alongside savory lamb stew that takes its flavors from Astoria, the historically Greek neighborhood in Queens, New York. Every recipe reflects Carmellini’s laid-back style, midwestern roots, big-city palate, and dedication to great ingredients and serious flavor.Along with the recipes are true-life tales of Carmellini’s crazy culinary travels across America, into Canada, and even to Europe. Whether he’s hunting ramps with the locals during an extern summer at a Virginia mountain resort or sampling some of the surprising off-menu specials at a hippie café in Vancouver, British Columbia, these hilarious, engaging stories tell the tale of the education of an American chef inside the kitchen—and out. Entertaining and inspiring, American Flavor is a book that readers will turn to again and again, not only for special occasions and everyday meals, but also as a portrait of real American food in the twenty-first century: sophisticated but down-to-earth, rustic but refined, and always deeply flavored and delicious.
Get Cooking
￥138.41
Do you want to eat really well—not just once in a while, but all the time—but you don't know where to begin?Are you tired of pizza—as much as you like it—and broke from buying takeout?Do you love good food—the straightforward, homemade kind—but feel challenged to set up a kitchen, shop for decent equipment and groceries, and tap into a few basic skills that can put a simple roast chicken or vegetarian entrée on your dinner table?If you answer "yes" to these questions, then Get Cooking is for you. Get Cooking is the first book from bestselling cookbook author Mollie Katzen designed specifically for beginners, whether you are just starting to cook for yourself or trying to kick the restaurant habit. Unlike most cookbooks, the goal of Get Cooking is to get you in the kitchen, no matter what your experience level might be. Illustrated throughout with color photographs of each dish, Get Cooking gives you clear, step-by-step instructions for making everything from classic mashed potatoes to Broccoli–Cheddar Cheese Calzones to Hot Fudge Sundaes (with homemade hot fudge!). With this book, anyone—you included—can make delicious, fresh food, with a lot less expense (and a lot more satisfaction) than ordering in.You may know Mollie Katzen as the author of such famous cookbooks as Moosewood Cookbook or The Enchanted Broccoli Forest; Get Cooking has all of the accessibility and personal warmth of those beloved books, but it is Mollie's first cookbook for vegetarians and omnivores alike. You will learn how to make North African Red Lentil Soup, Linguine with Spinach and Peas, and Chickpea and Mango Curry—and also Homemade Chicken Noodle Soup, Spinach Lasagna, and Steak Fajitas. With Get Cooking in hand, you'll be serving everything from salads (such as Wilted Spinach Salad with Hazelnuts, Goat Cheese, and Golden Raisins) to desserts (try the Cheesecake Bars), with stops along the way for party snacks, a full array of side dishes, and a brilliant assortment of handcrafted burgers (bean, tofu, and mushroom—as well as beef, turkey, and tuna). Here at last is the cookbook that will make a cook out of everyone.
The Sweet Spot
￥168.14
When it comes to Asian desserts, most Americans think of fortune cookies. But, in fact, the Far East is home to a dazzling array of sweets rich with tropical fruits, crunchy nuts, aromatic spices, and, yes, even chocolate.In The Sweet Spot, renowned pastry chef Pichet Ong presents a collection of one hundred recipes for cakes, cookies, pies, tarts, puddings, ice creams, candies, and more. There are traditional Asian desserts with innovative twists, such as Sesame Balls, Mango Sticky Rice, and Almond Tofu, and classic American favorites, like Spiced Coconut Brownies, Banana Cream Pie, and Cream Puffs, livened up with Asian ingredients and cooking techniques. Eschewing the heavy use of butter and sugar, Ong instead highlights the vibrant flavors of Asia—jasmine, lychee, orange blossom water, passion fruit, yuzu, mangosteen, and sesame, to name just a few. And despite the complexity of flavors and textures, all of the recipes are easy enough to make in home kitchens, requiring minimal effort for maximum results. Dazzle dinner-party guests with elegant showstoppers—Thai Tea White Chocolate Tart, Coconut Cream Pie with Toasted Jasmine Rice Crust—or delight the family with simple weeknight treats—Pomegranate Sherbet, Ginger Oatmeal Raisin Cookies.The Sweet Spot includes lush color photographs of almost all of the finished dishes, and a foreword from legendary restaurateur and chef Jean-Georges Vongerichten. Savory Asian cuisine has been popular in America for years. Now it's time to embrace the enticing range of exotic desserts.
Commander's Wild Side
￥184.41
Dozens of dishes featuring wild game, fish, and fowl from one of america's favorite restaurantsWith legendary talent, the freshest ingredients possible, and a tradition of fun, Commander's Palace proves that great restaurants only get better with time. A New Orleans institution since 1880, the critically acclaimed restaurant has been the winner of the James Beard Award for Most Outstanding Restaurant in America and has been ranked the top dining establishment in the city for seventeen consecutive years, officially making any visit to New Orleans incomplete without a savory meal in the beautiful Garden District landmark.Nothing can stop the crew at Commander's Palace, and Commander's Wild Side, which features more than one hundred new recipes for fare straight from America's bayous, streams, mountains, and back?country, as well as dozens of stunning photographs, proves it.With thrilling flavors for any palate, executive chef Tory McPhail has recipes for everything from Juniper Berry-Grilled Elk, Rabbit and Goat Cheese Turnovers, and Roasted Quail with Bourbon-Bacon Stuffing to Jamaican Conch Callaloo, Marinated Crab Salad, and Pecan Butter-Basted Flounder with Creole Mustard Cream.Looking for something more traditionalTry the Lemon and Garlic Grilled Pork and the Roasted Turkey or any of the nongame substitutions—just in case the butcher is out of mountain lion.Commander's Wild Side is guaranteed to have just the right dish to spice up your cooking repertoire.
Champagne
￥90.77
Throughout history, waves of invaders have coveted the northeast corner of France: Attila the Hun in the fifth century, the English in the Hundred Years War, the Prussians in the nineteenth century. Yet this region – which historians say has suffered more battles and wars than any other place on earth – is also the birthplace of one thing the entire world equates with good times, friendship and celebration: champagne. Champagne is the story of the world's favourite wine. It tells how a sparkling beverage that became the toast of society during the Belle Epoque emerged after World War I as a global icon of fine taste and good living. The book celebrates the gutsy, larger–than–life characters whose proud determination nurtured and preserved the land and its grapes throughout centuries of conflict.
Alice's Tea Cup
￥143.95
The delightful sisters and owners of Alice's Tea Cup share nearly one hundred recipes from their charming and wildly popular Manhattan restaurantsFor almost ten years, Alice's Tea Cup has been a destination in New York City for locals and tourists alike who crave a scrumptious afternoon tea without airs or pretension. Haley and Lauren Fox learned at an early age that tea was more than just a beverage—it was an event to be shared and protected—and they divulge their tea-making philosophy and dozens of delectable recipes in this beautiful cookbook.Embodying the mantra "tea turned on its ear," Alice's Tea Cup serves up unique twists to traditional Victorian tea fare, including:Savories—Lapsang Souchong Smoked Chicken Salad and Cucumber Watercress Sandwiches with Lemon Chive ButterBaked goods—Banana Nutella Cake and Mint Black Bottom CupcakesSweet treats—Alice'S'mores and Queen of TartsTea selections—from African Dew to Rooibos BourbonSpecialty drinks—Alice's Tea-jito and Ginger Mar-tea-niAnd of course Alice's world-famous tender, moist scones—including nineteen versions, from pumpkin to peanut butter and jelly to ham and cheeseHaley and Lauren also show you how to throw a personalized "Curiouser and Curiouser" tea party with household props and offer lots of other ways to celebrate with tea and festive food. From salads to scones, pancakes to cupcakes, afternoon tea to evening mar-tea-nis, this fabulous cookbook lets you enjoy Alice's mouthwatering recipes without leaving home.
Turning the Tables
￥78.32
Award-winning food critic Steven A. Shaw (a.k.a. "The Fat Guy") can get a last-minute dinner reservation at the most popular hot spot in town. He knows how that flawless piece of fish reached your plate. He can read between the lines of a restaurant review, and he knows the secrets of why some restaurants succeed and others fail. Now he shares his insider's expertise with food lovers everywhere.But Turning the Tables is much more than an invaluable how-to guide to eating out. Written with style and humor, it's an in-depth exploration of the restaurant world -- a celebration of the incredibly intricate workings of professional kitchens and dining rooms. It is a delectable feast from a uniquely down-to-earth gourmet who has crisscrossed North America in search of culinary knowledge at every level of the food chain -- from five-star temples of haute cuisine to barbecue joints and hot dog stands -- and who has never been afraid to get his hands greasy on the other side of the swinging kitchen door.
Everyday Asian
￥83.93
Love Asian food but too intimidated to make it at homeDo you find yourself flipping through an Asian cookbook, and then going out for Thai noodles or Korean Barbecue, rather than going into your kitchenWhen Marnie Henricksson gave up her noodle shop in Greenwich Village, and settled down to raise her kids in the 'burbs, she had difficulty finding her favorite Asian ingredients at the local supermarket. So, Marnie tweaked her recipes to work with readily available ingredients, allowing her and her family to enjoy Asian food everyday. In Everyday Asian, Marnie shares seventy-five of her favorite dishes with home cooks.As the recipes draw on the traditional cuisines of Japan, China, Korea, Vietnam, Malaysia, Singapore, and India, Marnie begins the book with a chapter detailing how to find, make, and store necessary ingredients, as well as giving advice on invaluable kitchen equipment for Asian cooking.Here's your opportunity to master classicdishes such as Pad Thai, Chinese Pork Roasts, Spring Rolls, and Vietnamese Pho, and expand your imagination with Marnie's innovative recipes for Asian Pesto (replace pine nuts with peanuts and Italian basil with Thai basil, cilantro, and mint) and Spicy Chicken Wings (an American classic with a good dose of Asian spices).It's clear from the abundance of Japanese, Korean, Indian, and Vietnamese restaurants that Americans are crazy about Asian food; however, cooking the real thing at home has always been a problem if you don't live near an Asian market. Now, with Marnie's easy-to-follow recipes, enjoying Asian food as often as you like is just a supermarket aisle away.
Twelve Recipes
￥156.69
In this charmingly written, beautifully photographed and illustrated cookbook, the chef of Alice Waters's Chez Panisse offers basic techniques and essential recipes that will transform anyone into a confident home cookWhen Cal Peternell, the chef at Berkeley's legendary Chez Panisse, was helping his oldest son pack his things for college and beyond, he naturally set him up with the gear for a new kitchen: a nice skillet, a decent knife, a cutting board, and a colander. He also started writing. Just twelve recipes at first—reminders of foods they'd cooked together and enough to put together some good meals—but what started as a cookbooklet from a father for his sons has become, luckily for the rest of us, Twelve Recipes: a baker's dozen chapters on how to cook and eat well.Standards—toast, eggs, beans—are renewed with simple elegance and wit. More advanced and adventurous dishes are made accessible. Variations are allowed for and encouraged, rules are well explained and unenforced. Twelve Recipes is a cookbook that will get you into the kitchen and get your friends around the table; an essential and versatile book of recipes, and a book to read with pleasure in and out of the kitchen.
