Under pressure to prepare a quick, nutritious dinner? Under pressure to reduce your fat and cholesterol? When the pressure's on for a great vegetarian meal on the run, turn to Lorna Sass's second guide to the safe and delicious use of the pressure cooker.

Following the phenomenal success...

A kitchen favorite for more than two decades-revised and expanded. Includes more than 100 irresistible recipes.

When you dry food, you're saving everything: energy, nutrients, money, and, best of all, taste. This step-by-step guide to drying all kinds of fruits, vegetables, and nuts is a...

Located in Ann Arbor, Michigan, Zingerman's is a food emporium specializing in top-quality products. One of the store's founding partners, Ari Weinzweig, is also the author of Zingerman's Guide to Good Eating, a key to the pleasures of the best breads, cheeses, olive oil, chocolate, and mo...

This fully revised and expanded version of the best-selling gas griller's bible now has 300 recipes for easy and creative everyday grilling. Each recipe is designed specifically for use on the gas grill, and author Cort Sinnes provides lots of tips and information on equipment and techniques. He'...

“A must-read for anyone interested in juicing as a part of a healthy lifestyle.”
—Jay Kordich, “The Juiceman”

Freshly squeezed juice is the tastiest way to satisfy your nutrition needs while you quench your thirst. Now, one of the world’...

Discover the secrets of The Culinary Institute of Americas popular week-long "Boot Camp" course -- five days of dynamic, hands-on instruction in cooking basics that help teach the non-professional cook to think like a chef -- with Julia Child Award-winning cookbook author Martha Rose Shulman. Com...

More than 240 healthy and easy no-prep recipes for creating delicious meals-in 30 minutes or less.

No chopping, peeling, slicing, coring, seeding, whipping, or blending required!

From appetizing hors d'oeuvres to impressive desserts, from casual weeknight suppers or elegant dinn...

This extensive and practical manual produced by the famous Master Chocolatier, Jean-Pierre Wybauw, includes a theoretical section with vivid illustrations. It tells you everything you need to know about chocolate and sugar processing, rheology and shelf life. More than 100 mouth-watering and orig...

Everyone knows that whole foods are much healthier than refined ingredients, but few know how to cook with them in uncomplicated, delicious ways. Using a palette of natural ingredients now widely available in supermarkets, SUPER NATURAL COOKING offers globally inspired, nutritionally packed c...

The U.S. market for vegetarian foods is expected to gross $2.8 billion by the end of 2006. Vegetarian expert Robin Robertson creates recipes such as Spinach and Sun-Dried Tomato Quesadillas, Chipotle-Kissed Black Bean Soup, Mediterranean Orzo Salad, Beat-the-Clock Lasagna, Five-Minute Slow-Cooker...

In 2005, as part of Twinkies' 75th anniversary celebration, Hostess put out a call for recipes, asking people to share their ideas for cooking—yes, cooking—with Twinkies. Hundreds of people from across the country responded with an amazing collection of homegrown, creative, and sometime...

A riveting behind-the-scenes look at the world of three-star French haute cuisine as revealed through the biography of one of France's most celebrated chefs, The Perfectionist is an unforgettable portrait of Bernard Loiseau, and the sophisticated, unforgiving world of French gastron...

Never mind all the year 2000-type scare scenarios. Just close your eyes for a moment and imagine what would happen if you became ill and couldn't work, or if an earthquake or hurricane or bomb left your community devastated. It happens all the time. When unexpected disasters happen, people who ar...

An indispensable follow-up to his classic Complete Book of Mixed Drinks, Anthony Dias Blue presents The Complete Book of Spirits, a comprehensive collection of history, lore, and tasting tips, along with recipes for select cocktails. Here, in one concise and easy-to-use volum...

Award-winning chef Nancy Silverton has conquered the gourmet world as the original dessert chef at Spago and founder of the celebrated La Brea Bakery. Her recipes are legendary, innovative, and delicious. However, in the last few years, there has been a great shift in cooking toward the Home M...