Since Roman times, cultures around the world have been enchanted with cooking in clay and the juicy, full flavors it preserves in any dish. Today's healthminded cooks will find an added bonus: Clay pot cooking is practically foolproof and often fat-free. In The Best of Clay Pot Cooking, Dana Jacobi takes a fresh look at cooking in clay pots and comes up with over 40 easy and delectable recipes, from soups and stews to breads and desserts. Some reflect traditional uses for the clay pot, such as roasting poultry and beef; others are inventive new dishes drawing on ethnic influences -- Chicken Tagine with Green Olives &amp; Preserved Lemon, for example, or Salmon with Ginger &amp; Lime, Shrimp &amp; Ham Jambalaya, Black &amp; White Chipotle Chili, Moroccan Semolina Bread, or Banana Bread Pudding. And all these are prepared with minimum fuss, maximum flavor, and enormous nutritional value.

The Best of Clay Pot Cooking

Cookbooks, Food & Wine

Jacobi, Dana

Cooking Methods

William Morrow Cookbooks

Tour the markets of seven towns while exploring the role of the market in Provencal life, plus receive dozens of insider tips as the authors focus on food, present information on regional and seasonal specialties (with recipes in every chapter), wines, restaurants, and picnic spots.

Markets of Provence: A Culinary Tour of Southern France

Dixon Long

An estimated 1.75 million liters of commercial balsamic vinegar and 1,760 liters of traditional balsamic vinegar are sold annually. Noted for its rich color, intense fruity aroma and exquisite sweet-and-sour flavor, it has become America's most coveted condiment. It is now served in the trendiest restaurants and is frequently featured in gourmet food magazines. 
 For gourmets who want to learn more about this uncommon elixir and use it to add a touch of flavor to their own home-cooked meals comes The Balsamic Vinegar Cookbook. Featuring more than 40 tantalizing recipes that make the most of balsamic vinegar's assertive, complex flavor, it offers dishes such as Minestrone Modena-Style, Maple-glazed Balsamic Carrots, Salmon with Gingered Balsamic Vinegar and Strawberry Granita. An engaging history of balsamic vinegar combined with a fascinating look at how it is produced round out this tribute, which also defines terms, clears up misconceptions and provides a list of mail-order sources to ensure that readers have access to the best balsamic vinegar possible.

Balsamic Vinegar Cookbook

Halm, Meesha

Cooking by Ingredient

Delicious and comforting, scones, muffins, tea cakes, and biscuits make classy accompaniments at brunches, teas, luncheons and suppers. They also stand on their own at breakfast snack time.Scones, Muffins &amp; Tea Cakes: Breakfast Breads and Teatime Spreads is an invitingly designed, photographed and priced collection of more than 54 recipes for quick breads and spreads. Many of the recipes and photographs have been chosen from the acclaimed Country Garden Cookbook series, the recipient of prestigious awards for food photography by Deborah Jones and Kathryn Kleinman. Also included; are newly developed recipes that take advantage~ of modern baking equipment such as mini-muffin and tops-only baking pans. Heidi haughy Cusick, the editor of Picnics, has selected a tantalizing assortment of recipes such as Banana and Butternut Squash Bread, Lemon Scones, and Spicy Green Onion Corn Muffins. Scones, Muffins &amp; Tea Cakes also features entertaining tips and original occasion menus, such as "Sunday Morning on the Veranda" and "A Victorian Christmas Tea," plus over 18 recipes for sweet and savory spreads including Lemon Curd, Cranberry and Nectarine jam, Herb Flower Butter, and traditional Clotted Cream.
This definitive assemblage of recipes is lavishly photographed and illustrated to offer cooks not only luscious baking inspiration, but also dozens of versatile serving ideas as well.

Scones, Muffins, and Tea Cakes: Breakfast Breads and Teatime Spreads

Cusick, Heidi H.

Baking

Harpercollins

100% Satisfaction is Guaranteed! There are no problems in page content and in the paper. You will be the first to open the book cover. For Used condition books in our store; It shows signs of wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact , but may have aesthetic issues such as price clipping, nicks, scratches, and scuffs. Pages may include some notes and highlighting. For all our books; Cargo will be delivered in the required time.

Healthy Gourmet Cookbook (Healthy Gourmet Series)

Johns, Pamela Sheldon

Hess, Mary Abbott

Tougas, Jane Grant

Collins Pub San Francisco

A mingling of French, Caribbean, African, Spanish, and Native American influences has created the unique culture of New Orleans, from Mardi Gras to the blues. And like the city itself, the cuisine of New Orleans is an exuberant, creative mix, evoking the legacy of three continents. Step into any Cajun or Creole kitchen and you will experience an extraordinary blend of Old World and New.
In The Best of New Orleans, food expert Brooke Dojny has selected the finest dishes of south Louisiana in their most classic guises. From a base of French culinary principles, enlivened by a dash of American ingenuity, come thick spicy gumbos and jambalayas, barbecued and blackened seafood, fiery andouille sausages, superb Sweet Potato Pie and luscious Bananas Foster. Each recipe includes advice on special cooking techniques, and a glossary describes and defines everything from filé powder to cayenne, grillade to courtbouillon. Color photographs of the finished dishes and of New Orleans itself capture the joie de vivre of this most irresistible of cuisines.

The Best of New Orleans

Dojny, Brooke

With recipes from the award-winning Country Garden Cookbooks, this charming cookbook offers over 40 delicious, picnicking dishes--everything from salads, sandwiches, and grilled specialties to desserts and drinks.

Picnics

Reference

This cookbook contains quick and easy vegetarian recipes that will appeal to everyone who enjoys grilled food and cooking outdoors - from marinades, sauces and relishes and what to cook with them, through to salads, dressings, breads and drinks that make the perfect accompaniment to a healthy outdoor meal. As well as over 150 delicious recipes, the book explains how to set up and then safely extinguish the barbecue, types of fuel and lighters, and the tools and equipment you will need.

Rose Eliot's Vegetarian Barbecues and Grills: Over 150 Quick and Easy Vegetarian Recipes

Elliot, Rose.

Outdoor Cooking

HarperCollins, UK

Two of Canada's top wine and food experts combine their talents in this elegant, lively, award-winning cookbook. With more than 200 delectable recipes and full-colour photography by Rob Fiocca, A Matter of Taste is a unique and exciting collaboration that serves as a primer in the art of matching food and drink.

A Matter Of Taste

CHATTO, James

WAVERMAN, Lucy

Beverages & Wine

HarperCollins, Publishers

Updated with healing Superjuices and the most refreshing smoothies. It’s bigger, better and more colourful than before.
Our new edition of this extremely helpful guide to using juice contains all the right updates for today’s juice market. Superjuices such as Wheatgrass are now included along with delicious, fresh fruit smoothies.
Juicing For Health will also look more attractive than ever before – with a larger format and a 2 colour design throughout.
Juicing For Health is comprehensive without ever rambling. It includes:
Over 200 juice recipes and blends. • The vitamin &amp; mineral content of over 60 different fruit &amp; vegetable juices. • The basic healing qualities of each fruit and vegetable juice. • Nutritional therapy juice blends for a whole range of specific – and more general – ailments. • Beginner-friendly guide to starting up and managing a healthy detox programme. • A–Z Vitamin &amp; Mineral hotlist – with the “Best Fruits” and “Best Vegetables” for each nutrient.

Juicing for Health: How to use natural juices to boost energy, immunity and wellbeing

Wheater, Caroline

Thorsons

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