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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.
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.
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.
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.
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.
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.
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.
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.
The Pleasure Is All Mine
￥140.29
With The Pleasure is All Mine, anyone can enjoy a Steak au Poivre with Frites, Three-Cheese Ravioli, Coconut Fish Curry with Homemade Naan Bread, or a Wild Blueberry Free-Form Tart without the expense and hassle of restaurants or fussy dinner guests. The 100 uncomplicated, exquisite recipes in this collection are simple to prepare and require no fancy equipment. With just a skillet, bowl, knife, and a few perfect ingredients, Pirret makes great solo dining effortless-and she offers inspired wine and cocktail pairings, too, to make dinner complete. Edgy and bursting with personality, The Pleasure is All Mine is also filled with a wealth of devilishly entertaining stories based on her experiences living in New York, Los Angeles, Paris, and London.
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.
Simply Shellfish
￥140.08
In Simply Shellfish seafood expert and acclaimed cookbook author Leslie Pendleton offers up 125 recipes for shrimp, crab, scallops, clams, mussels, oysters, lobster, and squid. All the dishes are fresh, healthful, and a (sea) breeze to prepare.Shellfish is a near perfect food: packed with good-for-you protein, low in fat and calories, and exceeding quick and easy to prepare. Not to mention flavor—it's doesn't get much better than creamy clam chowder, tender crab cakes, or succulent lobster rolls. In Simply Shellfish Leslie Pendleton shares her best recipes for these favorites. There's Roasted Shrimp on Asparagus Skewers with Brie, Curried Coconut Scallops, Mussels Steamed in Carrot Ginger Broth, and BLLTs (bacon, lobster, lettuce, and tomato sandwiches). Unlike fish fillets or whole fish, shellfish requires minimal prep time and can be on the table in minutes. Leslie's recipes are at once sophisticated and approachable, with supermarket-friendly ingredients, easy instructions, and outstanding results.
Tea and Cookies
￥121.80
Treat your friends and family to a flavorful cup of tea and a plate of scrumptious cookies In Tea and Cookies, acclaimed cookbook author Rick Rodgers celebrates this time-honored combination of beverage and dessert, offering delicious hot and cold tea varieties as well as sweet things to nibble on between sips. Rodgers starts with tea, revealing its rich history and demystifying the process of preparing the perfect cup—from choosing the right tea leaves to the proper steeping times for every flavor. Here, too, are an array of recipes, from the indulgent Orange Spice Tea and Rooibos Hot Cocoa to the refreshing Mango Tea Slush and Peachy Iced Tea Cooler.Rodgers then provides dozens of recipes for whipping up the perfect accompaniments, including international delicacies like French madeleines and macarons and Scottish shortbread; elegant varieties such as Chocolate Sandwich Cookies with Earl Grey Ganache; and tearoom treats like Pistachio Meringues and Currant Cream Scones.Whether you are serving a large group of friends, preparing a quiet tea for two, or indulging in a personal treat, this book will guide you through the perfect pairings of tea and cookies.
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The Quinoa [Keen-Wah] Cookbook
￥132.87
Kale. Cupcakes. Sriracha. Bacon-wrapped . . . anything. Each passing year seems to bring with it a new culinary darling, an ingredient or dish that enjoys a moment in the limelight—making its mark on restaurant menus, grocery store shelves, and, yes, in cookbooks.Quinoa is the latest heir to the food-trend throne, and with good reason: the protein-packed, gluten-free seed is a bona fide superfood. But while the nutritional attributes of quinoa are widely acknowledged, its ability to entice has, until now, been debated. Enter The Quinoa Cookbook, in which you will find more than seventy-five recipes that utilize quinoa in unexpected, creative, and delicious ways. From Nutty Quinoa Granola to Breakfast Coconut Quinoa; Roasted Peppers with Lamb-Quinoa Stuffing to Matzo Ball–Style Quinoa Soup; Charred Romaine Greek Salad with Quinoa-Crusted Feta to Quinoa, Sweet Potato, and Walnut Veggie Burgers; Quinoa, Cashew, and Orange Blossom Brittle to Quinoa PB&J Cookies; The Quinoa Cookbook will inspire you to reconsider your go-to quinoa dishes. You will also discover the tricks to cooking quinoa perfectly; learn how to make your own quinoa flour, flakes, and puffs; master the art of swapping in quinoa for other starches, like rice and pasta; and find out how to use quinoa in both savory and sweet applications, including baked goods.After all, quinoa is here to stay—so why not have some fun with it?
The Complete Book of Greek Cooking
￥121.80
More than 200 unique and intriguing recipes for all kinds of Greek dishes.
Organic Avenue
￥154.39
Feel the LOVE* *Live. Organic. Vegan. Experience.Organic Avenue founder Denise Mari went from peddling her fresh juices out of her Lower East Side, Manhattan, apartment to opening a booming business that became famous for its fabulous cleanses. Her delicious, sustainable, and compassionate food is a favorite of stars like Gwyneth Paltrow and Jennifer Aniston. Now, in this stunning book, Denise shares Organic Avenue's never-before-published recipes, including adaptable juice-cleanse programs: LOVE* Easy for beginners, LOVE* Fast for those who have cleansed before, and LOVE* Deep for "experts." All cleanses can lead to bright eyes, glowing skin, weight loss, improved stamina, positive thinking, inner calmness, and mental clarity. Enjoy the juices and elixirs, and inventive soups, smoothies, salads, entrees, snacks, and desserts—made with pure, nutrient-rich, organic, and raw ingredients—that have transformed Organic Avenue into one of today's hottest brands. Feel good and live well with DIY access to the recipes and philosophy for clean living.
L.A. Son
￥193.85
Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way.Abounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.
Duff Bakes
￥152.31
An inviting, down-to-earth, full-color baking book filled with 130 recipes for irresistible must-bake favorites, from cakes to cookies to brownies to muffins to breads, from the New York Times bestselling star of Food Network’s hit series Ace of Cakes and owner of Charm City Cakes and Duff’s Cake Mix.Duff Goldman may dazzle fans with his breathtaking cake decorating, but behind the rigged-up gravity-defying cakes and fancy fondant is a true pastry chef who understands the fundamentals of making incredibly delicious baked goods at home.In Duff Bakes, he truly gives home bakers the down-to-earth essentials they need for creating mouthwatering favorites. Inside you’ll find the perfect muffin recipe to eat straight while waiting for your morning bus, an easy pizza dough recipe for a quick weeknight dinner, and cookie recipes for every occasion. Filled with Duff’s engaging earthiness and hilarious personality, Duff Bakes includes chapters on different types of pastry dough, a variety of cookies, brownies, muffins, bread, biscuits, pies, cakes and cake decorating, gluten-free and vegan desserts, and much more.Duff provides 130 recipes for a diverse range of goodies, including nutter butter cookies, white chocolate blondies, apple streusel muffins, cereal bars, bacon jalapeno biscuits, banana bourbon cream pie, zucchini lemon cake, and savory bread pudding. Here are a few classics as well, like a re-make of the childhood favorite, Twinkies. Duff Bakes will help both novices and seasoned bakers master the best, most delicious home baked goods, build on their baking successes, hone their skills, and understand the science behind the fundamentals of baking.
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.
The French Kitchen Cookbook
￥193.85
A master class in fresh, delicious, French-inspired cooking Since 1995, students have waited months and sometimes years for the privilege of learning to cook with Patricia Wells at Chanteduc, her eighteenth-century Proven?al farmhouse, and at her Parisian cooking studio. Now, the culinary legend invites home cooks into her life in France, making the recipes from her popular classes available to fans who dream of embarking on their own gastronomic adventure in the world's culinary capital.Beautifully designed and lavishly illustrated with stunning color photographs, The French Kitchen Cookbook offers simple yet profound pleasures to Patricia's students: the satisfaction of preparing a perfect fruit tart; the gratification of extracting a warm, fragrant, golden brioche from the oven; the giddiness of sharing a meal with a group of former strangers who quickly become lifelong friends.Patricia's meticulously written recipes explain the basics—rules that will help anyone become a better cook—while providing the deep satisfaction?that comes from creating exquisite food that extracts the best of fresh ingredients. Here are some of her best recipes for appetizers, desserts, and everything in between, dishes inspired by the vibrant Proven?al countryside and the bustle of Parisian life, including Miniature Onion and Goat Cheese Tatins, Zucchini and Basil Velouté, Fricassée of Chicken with Fennel, Capers, Tomatoes and Sausage, and Apricot and Lavender Honey Sorbet."The French Kitchen Cookbook is about a way of life and a lifestyle of food and entertaining," Patricia writes. "It is all about the joys of combining good food, good wine, and friends altogether around the table—an experience we can enjoy day in and day out, any time."
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.
Fifty Shades of Kale
￥112.23
Nothing is sexier than a sharp mind atop a lean, healthy body. Few foods are able to deliver this promise like kale. She is the ideal plant in many ways: beautiful, versatile, nourishing, and downright delicious.And these days, she's become a pretty popular dish. Unfortunately, many of kale's admirers have fallen into the same boring routine: she's chopped and served raw, gently sautéed, lightly steamed, or juiced. Kale has been subjected to a lack of imagination—until now.In Fifty Shades of Kale, you'll discover fifty enticing new ways to enjoy one of Mother Nature's hottest properties. Linger in bed with a luscious Cheddar Kale Omelet; get your hands a little dirty with afternoon quickies like Zucchini and Kale Bites; turn up the heat with Chipotle Flank Steak with Lime, Black Beans, and Kale, or Spicy Mussels with Kale; and surrender to your most forbidden cravings with Chocolate Chip Kale Cookies or Kale and Black Cherry Sorbet.With fifty mouth-watering recipes for kale-centric breakfasts, starters, mains, cocktails, and desserts, Fifty Shades of Kale is certain to spice up your routine and show you how to experiment in the kitchen, cook yourself sexy, and indulge without guilt. Satisfaction guaranteed.
