Item code: CK-60367
ISBN: 0811836479
Authors: Peggy Cullen.
Pages/Length: 144
Publisher: Chronicle
Publication Date: 2003
Format: Paperback
Primary Subject: Food & Wine
Date Added: 10/24/2006
Price: $19.95

Confectioner and caramel devotee Peggy Cullen presents her favorite dessert recipes in this deliciously photographed collection. Here are a Caramel-Coconut Cream Pie, Devil's Food Cake with Crunchy Brittle, and a moist Bread Pudding with Raisins and a Caramel Crown. Here too are Hazelnut Praline Biscotti with Chewy Caramel, Crème Brûlée, meringues, and decorative caramel curls for sprucing up various desserts.

Item code: CK-62328
ISBN: 1579652360
Authors: James Petersen.
Pages/Length: 300
Publisher: Artisan
Publication Date: 2003
Format: Paperback
Primary Subject: Food & wine
Date Added: 10/20/2006
Price: $24.95

This cookbook shows not just the how but the why. A teacher of chefs at the French Cooking Institute in New York, James Peterson won the James Beard Cookbook of the Year Award for Sauces: Classical and Contemporary Sauce Making. Here he presents more than 250 core kitchen techniques—indispensable skills that make the difference between merely cooking and knowing how to cook—vividly illustrated with more than a thousand color photographs. From peeling vegetables to cleaning fresh fish, making a beurre blanc, or preparing and braising a large rabbit, Peterson reveals such details as adding club soda to flour to make a frying batter that is extra light, or browning Cornish hens on the stovetop before roasting since they won't be in the oven long enough to brown.

The Simple Art of Perfect Baking

BAK-1222

ISBN: 081184109X

 Publisher: Chronicle Books

 Date: Mar 2003

 Page Count: 416

Price:  $35.00

For those in the know, "The Simple Art of Perfect Baking" is a must-have cookbook, a kitchen classic. Now back in print with a durable hardcover - it's a book that gets turned to again and again - this handsome edition with all-new color photographs is ready to advise the next generation of bakers. Flo Braker's meticulously tested recipes give home cooks the confidence they need to create light-as-air cakes, fluffy frostings, creamy fillings, and flaky pie crusts. In addition to her step-by-step instructions, the author shares culinary know-how such as the most reliable doneness test and decorating tips. From basic Puff Pastry and Classic Sponge Cake to elegant Dutch Souffle Torte and Cranberry Pecan Tart, perfect desserts are at hand now that Flo Braker is back on the scene.

101 Hot and Spicy Foods

by Orlando Murrin

Author: Orlando Murrin
Publisher: Hylas Publishing
Published: 1/12/2004
Price:   $17.95
ISBN:1592581056
Publisher:  Hylas Publishing
Subject:  Methods - Hot & Spicy
Binding:  Paperback
Language:  English
Illustrations: YES
Pages:224
Dimensions:6.12x5.32x.49 in. .61 lbs.

Every project is illustrated by full-color photos with a full description of how to put the idea into practice. All of the ideas and materials in these books are accessible to the reader, and to prove it, each book comes with a complete list of US and Canadian suppliers for the materials used throughout, and contacts for specialist advice.

These quick and easy recipes have been specially chosen to help even the busiest people enjoy delicious, fresh, home-cooked food. Each recipe is written with simple step-by-step instructions and is accompanied by a useful nutritional analysis and a full-color photograph, so you can cook with complete confidence.

Each book in this compact and informative series contains 101 tasty and imaginative dishes-you’re guaranteed to find a great recipe for every occasion!

About the Author

Orlando Murrin is the Editor of Good Food magazine. He is the author of Dangerous Desserts and Vital Vegetables.

CK-3739

Fig Heaven: 70 Recipes of the World's Most Luscious Fruit

Figs—harvested in late summer and early fall, but available year round—are here featured in 70 recipes, from the sweet Fresh Fig and Peach Crumble to the savory Open–Faced Dried Fig and Melted Blue Cheese Sandwiches. "While much is written about olive oil, wine, and tomatoes, the lovely fig is ignored," declares James Peterson. "In Fig Heaven, Marie Simmons offers us a thoughtful primer to help us bring figs into our kitchens. Here we find an abundance of salads, pastes, spreads, salsas, pies, galettes, cookies, and combinations of delicious grilled things."

The Cookware Cookbook

Steamers and woks and omelet pans—oh my! Home cooks have never had so many cookware options. Here Jamée Ruth demonstrates how to match cooking vessel, material, and method for the best outcomes, and includes a glossary of cookware terms and cooking techniques. And then there are the recipes…. Use a griddle to make famously French toast and fearless flapjacks. Find out how useful a Dutch oven is for soupy Cuban black beans or chicken and dumplings. And discover the pleasures of a saucier when it comes to dressing up poached salmon and to dipping sticky sweet caramel apples.

Great Burgers: Mouthwatering Recipes

Burgermeister Bob Sloan serves up more variations of the Great American Classic than you ever thought possible, in this oh-so-tempting little coffee table cookbook. Sure, you've got your Bacon Cheeseburger, your Pizza Burger, your Meatloaf Burger with Glazed Mushrooms, but how about a Bayou Burger, made with lamb, andouille sausage, and Cajun seasoning, or Tandoori Burgers, with a little curry and cumin? Go completely over the top with a Morel Burger, in a sauce using olive oil, white wine, and heavy cream. Sloan also dishes out a number of meat alternatives, including Salmon Burger with Spicy Ginger Sauce, and a variety of perfect side dishes and drinks, like the classic Egg Cream.

                         Bob Chinn's Crab House Cookbook

Located just outside Chicago, Bob Chinn's Crab House has served over a million diners a year with fresh salmon from Alaska, stone crabs from Florida, and halibut flown in from Hawaii every day. This cookbook, illustrated with color photos, presents the recipes that have earned the restaurant a devoted following around the world, including American classics like New England Calm Chowder and Cajun Shrimp, as well as innovative cuisine-blending dishes like Sashimi Salad, King Crab Ravioli, and fiery Chile Yabbies. Here too are signature dishes like Garlic Crab and Marilyn's Crab Crispies, and desserts like Key Lime Pie and Pear Cheesecake.