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Celebrate with Chocolate
￥140.08
Who can resists the lure of chocolateIn this rich new cookbook, America's No 1 expert, award-winning pastry chef Marcel Desaulniers, offers the biggest and best collection of chocolate desserts available - dozens of incredible treats of every variety, from cakes to cookies and puddings pops to pies. Going beyond ordinary desserts, Celebrate with Chocolate includes such decadent delights as Truffle Tart, Chocolate Peanut Butter and Jelly Sandwich Cookies, Chocolate Grasshopper Ice Cream Sandwich, Cocoa Roll, Chocolate Brioche French Toast, and more. With expert instructions and an informative section on equipment, ingredients and techniques, Celebrate with Chocolate is a chocoholic's dream come true - the ultimate must-have cookbook for every aficionado's shelf.
Real Sweet
￥152.31
Fall in love with the magic of natural sugars!From honey and pure maple syrup to smoky muscovado, exotic coconut sugar, and more, there's a world of white-sugar alternatives just waiting to add mind-blowing flavor to your home baking. Real Sweet is the first naturally sweet baking book that's more "hip" than "hippie"—chockablock with eighty-plus recipes ranging from family-friendly favorites to dinner-party showstoppers. This irresistible collection includes Breakfast Cookies; Dark, Fudgy Muscovado Brownies; Raw Sugar and Mascarpone Caramels; and Maple Cream, Chocolate, and Walnut Tart—all without a speck of refined white sugar!Cookbook author and blogger Shauna Sever brings her fresh, modern, and charmingly funny style to this natural-sugars primer, along with tricks for converting your favorite white-sugar recipes, making Real Sweet the go-to inspiration source for the exciting range of natural and unrefined sugars and sweeteners on the market today.
Are We Having Any Fun Yet?
￥166.09
For over twenty years, superstar rocker and New York Times bestselling author Sammy Hagar has been a culinary fixture through his iconic Cabo Wabo Tequila brand and his legendary restaurants. In Are We Having Any Fun Yet?, Sammy brings you into the kitchen, behind the bar, and into the center of the party like never before, spilling his secrets from a lifetime of rock-and-roll entertaining and making kick-ass food. Collecting his favorite recipes from home, the road, and his go-to vacation spots, Cabo and Maui, Sammy shows how you can bring a bit of rock and roll to every meal, with a step-by-step approach to preparing his favorite recipes and a bunch of celebrity chefs from around the globe to come along for the ride. Of course, nothing goes better with a great meal than a good drink. Here too are Sammy's greatest drink recipes accompanied by true stories of the wild nights that brought them to life.Complete with even more rock stories from the road and his table, over fifty food and drink recipes, and Sammy's tips for entertaining like a rock star, Are We Having Any Fun Yetshows you how to eat, drink, and party like the Red Rocker himself.
Sizzling Skillets and Other One-Pot Wonders
￥143.95
In chef Emeril Lagasse’s tribute to one-pot wonders, he shows there’s nothing more satisfying than a hearty meal prepared in your most cherished pot or pan. Whether baked in a cast-iron skillet, braised in a Dutch oven, seared in a hot wok, or simmered in a slow-cooker, Emeril’s Sizzling Skillets and Other One-Pot Wonders serves up delicious meals to fit any pan or palate.Go beyond your typical soups, stews, and casseroles to indulge in crave-worthy main courses like “BLT” Risotto or New England-Style Fish and Shellfish Chowder, and comforting classics such as Cola-Braised Pot Roast with Vegetables and Southern-Style Chicken and Dumplings. Emeril also explores the spice trail with his bold twist on some of the world’s global traditions—Indian Karahi Chicken, Korean Kimchi and Beef Stew, and Mexican Pork and Red Chile Posole.With more than 130 flavorful dishes and beautiful color photos throughout, Emeril’s recipes use foolproof techniques and staples from a well-stocked pantry to create filling meals that you’ll be proud to bring to the table. The perfect family dinner or star of your next potluck celebration is just one pot away!
Surprise-Inside Cakes
￥168.43
It's what's inside that counts! Surprise your friends and family with these stunningly inventive cakes, including easy-to-follow instructions that even a beginner can master.For Amanda Rettke, founder of iambaker.net, every cake is a gift to be shared, a special treat that should be lovingly prepared and intriguingly designed—from the inside out. Whether it's a striking all-white cake with a secret rainbow heart baked inside, a birthday cake complete with a surprise balloon in the middle, or the gorgeous rose cake that took the blogging world by storm, Amanda's creations are downright revolutionary—and tons of fun! In Surprise-Inside Cakes, she gives us fresh new ways to enjoy life's greatest occasions, with themes and cakes including: Celebrating Family—Stripe Birthday Cake, Paw Print Cake, Rainbow Cake Celebrating You—Leopard Cake, Herringbone Cake, Cowboy Boot Cake Celebrating Love—Kiss Cake, Ring Cake, Sunset Cake Celebrating Holidays—Jack-o'-lantern Cake, Rudolph Cake, Holiday Candle Cake Celebrating Life—Football Cake, Cherry Cake, Smiley Face CakeFeaturing a few classic favorite cakes from her blog and more than forty brand-new cakes—along with her easy-to-follow instructions and step-by-step photo tutorials—Surprise-Inside Cakes shows you how to replicate these incredible designs in your own kitchen.To make these dazzling cakes, you can start with one of Amanda's delicious, foolproof recipes for cakes and frostings, or use a boxed cake mix or favorite family recipe. With tips on how to bake a level cake, tricks using household items such as rulers, biscuit cutters, and cookie cutters to carve and shape cakes, and Amanda's simple yet stunning frosting and decorating ideas, you'll not only be re-creating these amazing cakes for occasions large and small, you'll soon be using her techniques to create your own surprises!And your friends and family will be thrilled and delighted when a beautiful cake opens to reveal a special gift inside.
How to Love Wine
￥94.10
For many people, wine is an anxiety-inducing mystery as arcane as quantum physics, and with so many varieties, it's difficult to know what to choose. As New York Times wine critic Eric Asimov argues, that puzzling uncertainty often prevents people from buying and ordering wine, depriving them of an exquisite, deeply satisfying experience.In How to Love Wine, Asimov examines why the American wine culture produces such feelings of anxiety and suggests how readers can overcome their fears and develop a sense of discovery and wonder as they explore the diversity and complexity of the world of wine. With warmth, candor, and intelligent authority, Asimov interweaves his professional knowledge and insights with engaging personal stories of his love affair with wine, a lifelong passion that began when he was a graduate student on a budget.In a direct, down-to-earth manner, Asimov discusses favorite vineyards, wine's singular personalities, the "tyranny of tasting notes"—those meaningless, overwritten wine de*ions that often pass for criticism today—and current wine issues.Throughout, he incorporates in-depth discussions of beautiful wines, both easy to find and rare, and pays special attention to those that have been particularly meaningful to him. Thought-provoking and enjoyable, How to Love Wine will help diminish readers' anxiety, bolster their confidence, and transform them into true wine lovers.
Made in Marseille
￥182.47
Marseille, once notorious for its assorted mischief, has recently experienced a cultural renaissance, establishing it as a Mediterranean capital of film, fashion, music, literature, and, most assuredly, cuisine. From the city's beloved, world-famous bouillabaisse to enticing émigré flavors to venerable street treats to classic and contemporary Provencal bistro fare, this culinary crossroads, the Paris of Provence, offers an exciting array of tempting foods that, while global in scope, have a folksy, made-in-Marseille personality. Join Daniel Young, author of The Paris Café Cookbook, as he explores the authentic flavors of France's oldest city, its great southern gateway, extending from the Marseille of antiquity, found intact in the limestone cliffs of the rocky coastline, to the Marseille of romantic intrigue, still apparent in the labyrinthine passageways of the historic Panier quarter, to its storied center, the Vieux Port. Of course there's bouillabaisse: an entire chapter on this legendary fish stew-soup, including rustic, home-style Marseille recipes adapted so they can successfully be made with North American fish—not entirely authentic but wholeheartedly delicious. There are many other definitive fish recipes from this seafood lovers' paradise as well, including the legendary pan-fried calamari with parsley and garlic from Chez Etienne and the foolproof formula for grilling fish from the Restaurant L'Escale. In addition, there are aromatic appetizers, traditional and newfangled desserts, savory pastries, meat and chicken dishes, and hearty vegetable stews, all prepared with the building blocks of the healthful, French-Mediterranean diet: olive oil, garlic, tomatoes, zucchini, fennel, eggplant, artichokes, olives, basil, thyme, rosemary, bay leaves, almonds, figs, and honey.It's a full cookbook, offering 120 recipes and also a remarkable portrait of France's "Second City." With evocative black-and-white photographs by Marseille native Sébastien Boffredo, Made in Marseille is a lively panorama of the food, flavors, culture, and mystique of France's vital and fascinating cosmopolitan seaport.Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.
Pizza, Focaccia, Flat and Filled Breads For Your Bread Machine
￥129.12
Don't unplug that bread machine. Lora Brody's back with a guaranteed winner: Pizza, Focaccia, Flat, and Filled Breads from Your Bread Machine. As sales of this amazing machine continue to mushroom, demand for new and exciting recipes continue. Lora's new book fills the bill. Using the machine to make doughs for more than two hundred varieties of breads, pastries, and baked dishes, Lora expands the scope of the bread machine in ways that will appeal to bread machine devotees as well as new converts. Choose from such innovative recipes as Porcini Mushroom Focaccia, Ploughman's Pizza, Blue Corn Bread Sticks, and Macadamia Lavosh.Try Lora's newest creation: Quitza, a cross between her favorite dishesquiche and pizza. For anchovy lovers there's finally a pizza with enough anchovies. For those with solid-gold palates there's a recipe for caviar pizza. Have a hankering for crackersTry Pesto Crackers, Spicy Beer Cheese Crackers, or Cheddar Crisps. Also included are invaluable hints on buying and storing ingredients and on troubleshooting, as well as a mail-order guide for ingredients and equipment.
The Bistros, Brasseries, and Wine Bars of Paris
￥140.08
You can spend years in Paris and never hear the same answer twice to this cookbook's underlying question: what is the difference between a bistro, a brasserie, and a wine barIn his third cookbook, acclaimed author and expert on all things French Daniel Young explains the nuances between the three, as he takes home cooks on a vibrant, spirited tour of Paris's best eateries. Daniel explains that, as true Parisians know; a bistro is a small, informal restaurant serving a few simple, hearty dishes, while a brasserie is a larger, cafe–restaurant providing continuous service and rough–and–ready food. In a wine bar, expect to find a large selection of wines by the glass and light bites to go with them. Daniel also introduces home cooks to many of his favorite spots (some are famous, others are his own best–keep secrets) and presents classic recipes from each, including Salmon Terrine with Leeks and Pesto, Cream of Carrot Soup with Cumin, Pan–Grilled Rib Steak with Béarnaise Sauce, and Warm Almond Cake with Caramel Cream. Bistros, brasseries, and wine bars, define what it means to be out and eat out in Paris, to dine simply and very well. Theirs is the food that nourishes and sustains the Paris of Parisians – the real and everyday Paris – with local flavor, style, sophistication, personality, and attitude.
Smokin'
￥99.65
Get that great taste of wood-smoked food using the top of your kitchen stove.Contains everything you need to know about smoking foods at home, using a stovetop smoker.Chris serves up 36 master recipes for smoking everything from whole chickens to shrimp, plus 95 recipes for soups, salads, and sides that use smoked ingredients. There's Tea-Smoked Duck; Smoked Eggplant Soup; and Fettuccine with Smoky Salmon, Peas, and Leeks to name just a few. The possibilities are limited only by your imagination and your love for smoky flavor. With Chris Styler's tips, techniques, and pointers, smoking food is simple, fast, and the taste speaks for itself. Smokin' -- it's well, smokin'.
Chez Panisse Fruit
￥193.79
In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine -- quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could cook country French food with local ingredients and talk politics.As the restaurant's popularity grew, so did Alice's commitment to organic, locally grown foods and to a community of farmers and producers who provide the freshest ingredients, grown and harvested naturally with techniques that preserve and enrich the land for future generations. After thirty years, the innovative spirit and pure, intense flavors of Chez Panisse continue to delight and surprise all who visit, and even those who cant get there know that Alice started a quiet revolution, changing the culinary landscape forever. Inspired by Chez Panisse, more and more people across the country are discovering the sublime pleasures of local, organic vegetables and fruits.Now join Alice Waters and the cooks at Chez Panisse in celebration of fruit. Chez Panisse Fruit draws on the exuberant flavors of fresh, ripe fruit to create memorable dishes. In this companion volume to Chez Panisse Vegetables, discover more than 200 recipes for both sweet and savory dishes featuring fruit. Glorify the late-summer peach harvest with Peach and Raspberry Gratin, and extend the season with Grilled Cured Duck Breast with Pickled Peaches. Enjoy the first plums in Pork Loin Stuffed with Wild Plums and Rosemary. Preserve the fresh flavors of winter citrus with Kumquat Marmalade or Candied Grapefruit Peel. Organized alphabetically by fruit -- from apples to strawberries -- and including helpful essays on selecting, storing, and preparing fruit, this book will help you make the very most of fresh fruits from season to season. Illustrated with beautiful color relief prints by Patricia Curtan, Chez Panisse Fruit is a book to savor and to treasure.
Cooking for Two
￥138.41
Tea for two. That's what it's all about, rightSo how come every recipe you pick up says "serves 4 to 6"Or more! What do you do when you want macaroni and cheese, but don't want to be reheating it for three nightsOr a couple of cookies, but don't want to be tempted by two dozen sitting on the counter all week?Creative cookbook authors and cooks Bruce Weinstein and Mark Scarbrough have all the answers in Cooking for Two.Brimming with 120 smaller-serving, big-taste recipes,Cooking for Two offers cooks familiar favorites such as PastaBolognese, Chicken Pot Pie, and Mushroom Barley Soup, as well as new dishes for today's tastes like Pork Satay Salad and Snapper Fillets Sautéed with Orange and Pecans. Simply cutting down larger recipes leads to wasted ingredients. But Bruce and Mark have developed each recipe so you buy only what you need, and use all of what you buy. Instead of opening a can of vegetable stock only to use three tablespoons, use the liquid the dried mushrooms have soaked in. If an onion is too large for a recipe, chop a shallot instead. The dessert chapters are filled with cookies, puddings, and cakes, all designed for two servings. Small-batch baking requires strict attention to detail. A regular egg can be too big for a small batch of six cookies, so they suggest quail eggs or the easy-to-find pasteurized egg substitutes, which you can measure out in tablespoons.Truly a cookbook for everyday use, each recipe is labeled as quick (ready in minutes with minimal cooking), moderate (requires a bit more preparation or cooking), or leisurely (perfect for quiet celebrations or weekend meals) to help you decide which dish best fits into your day. With ingredient and equipment guides, as well as tips on how to stock your pantry to avoid those there's-nothing-in-the-house-so-let's-go-out moments, Cooking for Two will surely become the cookbook you reach for every night of the week.It's just two perfect.
Great British Cooking
￥105.17
This book is a revelation to Americans who have never tasted real Cornish Pasties, Scotch Woodcock (a splendid version of scrambled eggs) or Brown Bread Ice Cream. From the sumptuous breakfasts that made England famous to the steamed puddings, trifles, meringues and syllabubs that are still renowned, no aspect of British cooking is overlooked. Soups, fish, meat and game, vegetables, sauces, high teas, scones, crumpets, hot cross buns, savories, preserves and sweets of all kinds are here in clear, precise recipes with ingredients and utensils translated into American terms.
Main-Course Vegetarian Pleasures
￥106.38
Sophisticated and stylish vegetarian main course pose the greatest challenge for the busy cook seeking meatless meals. With that in mind, Jeanne Lemlin, the award-winning author of Quick Vegetarian Pleasures, has created 125 recipes for savory vegetarian entrees to suit all occasions. Delicious, healthful, and easy to prepare, the recipes in Main-Course Vegetarian Pleasures--Roasted Vegetables with Polenta, Risotto Primavera, Pumpkin and Corn Chowder, among many others--take vegetarian cooking into that magical realm where style and substance produce genuine pleasure.
The Big Book of Wheat-Free Cooking
￥132.53
Over 150 delicious wheat-free, low-fat and low-sugar recipes from the author of the bestselling Lose Wheat, Lose Weight, for wheat intolerants, people with wheat allergies and anyone looking to cut wheat from their diet while still taking pleasure in their food, proving that wheat-free eating can still be a joyful and unrestrained experience. The popular diet plan outlined in the topical health bestseller Lose Wheat, Lose Weight showed people that cutting wheat out of their diet could have amazing results – no more bloating, headaches, tiredness or needless weight gain. In The Big Book of Wheat-free Cooking, award-winning cook and food intolerance sufferer Antoinette Savill once again demonstrates that following a wheat-free diet doesn’t mean you have to miss out on the pleasures of food! The mouthwatering range of recipes includes ideas for every occasion: snacks, soups, meat, fish and vegetable dinner dishes, desserts, cakes and breads.
Easy：100 delicious dishes for every day
￥147.35
Simple, laidback food that bursts with flavour; fresh, inspiring recipes using favourite everyday ingredients - no one does fantastic easy cooking like Bill Granger. Simple, laidback food that bursts with flavour; fresh, inspiring recipes using favourite everyday ingredients - no one does fantastic easy cooking like Bill Granger. Bill Granger has long been a champion of no-fuss food. Bill is a restaurateur and self-taught cook, but also a working father who cooks for his family every night. Easy is inspired by years of getting delicious, satisfying meals on the table quickly using everyday ingredients from the fridge or store cupboard, all in Bill’s inimitable easygoing style. In this stunning new cookbook, Bill takes 16 well-loved and accessible main ingredients – from a chicken breast, fillet of fish, cut of lamb or tin of beans to berries, chocolate and a chunk of good cheese – and offers simple yet original dishes. Easy includes 100 delicious recipes, from satisfying meat and fish, to flavour-packed vegetarian dishes and bakes, bold salads and tasty pasta, and finally mouth-wateringly easy sweet things. Great food. Big Flavours. No worries. That’s what Bill is all about. Recipes include: Chilli Garlic Chicken with Sour Cream Mash Tandoori Fish with Cucumber Tomato Salad Goulash with Gnocchi Lamb with Torn Bread and Apricot Stuffing Fennel Roasted Rack of Pork with Maple Syrup Light Butter Chicken Manchego-Crusted Pork with Romesco Sauce Taleggio and Pancetta Baked Pasta Rice Salad with Broad Beans, Asparagus and Smoked Trout Baked Leek and Goats Cheese Risotto and Apple and Celery Salad Potato, Courgette and Mozzarella Fritters Cinnamon Chocolate Mousse Ginger Pear Upside Down Pudding
Eating Well Made Easy：Deliciously healthy recipes for everyone, every day
￥147.35
It’s everyone’s meal-time dilemma: how to cook quick, easy, tasty meals that are also good for you? Bestselling TV chef Lorraine Pascale’s brilliant new book Eating Well Made Easy shows you how. Lorraine is famous for putting together delicious recipes that are simple and easy to make, and now she’s gone one step further: creating tasty dishes that are not only perfect for busy lifestyles, but are nutritious, too. Understanding how important it is now for both families and individuals to eat healthily every day, Lorraine gives you all the inspiration you need to eat well all week long, without compromising on taste. Rustle up surprisingly simple breakfasts and delicious midweek dinners, and impress your guests at the weekend with recipes that are properly balanced, with nothing processed – and still decadently full of the flavour Lorraine is known for. Stunningly presented with beautiful photography throughout, this essential cookbook is Lorraine’s most comprehensive to date, full of delicious, nutritious fare for every meal time – made easy!
Miss Masala
￥110.46
Cookery goddess and girl about town Mallika Basu reveals her secrets for cooking gorgeous Indian food in this highly covetable book, inspired by her blog. Her no-nonsense kitchen advice demystifies all those glorious, exotic ingredients and spices, and shows just how easy and rewarding it is to cook Indian cuisine at home. Miss Masala has done the hard work in the kitchen so that you don't have to. So much more than just a cookbook, this beautiful, handbag-sized journal fuses irresistible Indian recipes with Mallika’s quirky and hilarious tales - it will make ethnic cooking an effortless part of your goddess lifestyle. Alongside easy instructions for making aromatic Kerala Chicken or the best Seekh Kebabs, Mallika shares witty anecdotes about her high-flying city life, and gives handy hints on how to cook a jalfrezi and still head to the bar an hour later without reeking of eau de curry. Bollywood finally meets Sex and the City, and anyone who wants to whip up a meal for friends will be basking in the glory. This is real Indian cooking for busy city living! Chapter Breakdown: Know your Bhuna from your Balti; Perfect in No Time; Never Let you Down; Light and Bright; Showing Off; Food for Feeling Better; Sweet Indulgences. Why not try these recipes?… ? Kosha Mangsho (Lamb sautéed in yoghurt and roasted cumin) ? Murgh Makhani (Velvety butter chicken) ? Baingan Bharta (Smoky roasted aubergine mash) ? Channa Masala (Hot, spicy curried chickpeas) ? Tandoori Macchli (Succulent monkfish in tandoori spices) ? Peshawari Naan (Luxurious naan stuffed with nuts and raisins) ? Mango Fool (Pureed mangoes folded into double cream) ? Bhapa doi (Saffron and cardamom cheesecake) ? Vodka Chilli Cocktails (For those who dare!)
Food For Free (Collins Gem)
￥34.14
The ideal portable companion, the world-renowned Collins Gem series returns with a fresh new look and updated material. This is the perfect pocket guide for aspiring foragers. Over 100 edible plants are listed, fully illustrated and described, together with recipes and other fascinating details on their use throughout the ages. Practical advice on how to pick along with information on countryside laws and regulations on picking wild plants helps you to plan your foray with a feast in mind. This is the ideal book for both nature lovers and cooks keen to enjoy what the countryside has to offer.
Dinner’s On!: 100 quick and delicious recipes the whole family will enjoy
￥147.35
‘He’s a regular guy – he’s not a chef and he’s not formally a cook, and he was a virgin in the kitchen … I love his enthusiasm for food, having a laugh and for family, and I think, at the end of the day, that’s what food is about. Viva Virgin Kitchen!’ Jamie Oliver Three years ago Barry Lewis couldn’t boil an egg. Now he’s a rising star of the food world and one of the country’s hottest new cooks. In 2010 Barry taught himself to cook step-by-step, filming the process and posting the videos on his YouTube channel My Virgin Kitchen. The channel became an overnight hit, racking up millions of views and inspiring thousands of new cooks to pick up the ladle. Before long, Barry had attracted media attention and been given the seal of approval by his idol, Jamie Oliver. He’s now a regular on Jamie’s Food Tube Channel. Barry Lewis is all about delicious ingredients, healthy meals and having fun. These recipes are for everyone: young or old, seasoned pros or those who are terrified of setting foot in the kitchen. Whether you’re looking for family favourites like Beef & Ricotta Pasta Shells, heartwarmers like Bangers & Mustard Mash Casserole, or melt-in-your-mouth treats like Vanilla & Honeycomb Semifreddo, here you’ll find all the ingredients, inspiration and confidence you need. So what are you waiting for? Get stuck in, because Dinner’s ON!
First Bite: How We Learn to Eat
￥66.22
Fortnum & Mason Food Book of the Year 2016 We are not born knowing what to eat; we each have to figure it out for ourselves. From childhood onwards, we learn how big a portion is and how sweet is too sweet. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But how does this happen? And can we ever change our food habits for the better? An exploration of the extraordinary and surprising origins of our taste and eating habits, in First Bite award-winning food writer Bee Wilson explains how we can change our palates to lead healthier, happier lives.
